A quick and saucy Cantonese style stir-fry which ticks all the boxes, from The Woks of Life. Cut 450g (1 lb) of boneless chicken thighs into chunks and place them in a bowl. Add 30ml (1 fl oz) of water, 3 teaspoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of vegetable oil, 1 teaspoon of…… Continue reading chicken with preserved mustard stems
Tag: poultry
chicken with orzo and lemon
A whole chicken in a simple one-pot meal that’s both comforting and delicious. From this recipe by the inimitable Nigella Lawson. Preheat you oven to 180ºC (350ºF). In a dutch oven heat some olive oil until hot and brown the chicken, breast side down, for a few minutes. Turn the chicken over and remove from…… Continue reading chicken with orzo and lemon
super fast roast lemon chicken
Out of time? Try this amazing pressure cooker roast chicken. Super moist with a ready-made sauce to boot! Another great recipe from recipetineats. Make a rub from 1 teaspoon of dried thyme, ½ a teaspoon of dried parsley, ½ a teaspoon of dried oregano, ¾ of a teaspoon of salt, ½ a teaspoon of freshly ground black…… Continue reading super fast roast lemon chicken
chicken in coconut broth
Pot roasted whole with herbs, spices and coconut milk, the chicken is deliciously fragrant and moist and the broth is wonderful. Another stellar recipe from recipetineats! Preheat your oven to 200º C (390ºF). In a small bowl combine 1 minced long red chilli, 1 teaspoon of freshly grated ginger, 2 finely minced cloves of garlic, 1 tablespoon…… Continue reading chicken in coconut broth
chicken shawarma
Deborah made this delicious marinated chicken which we cooked over hot coals and served with flat bread and salads. What a feast! The chicken marinade and accompanying sauces come from another fabulous Yotam Ottolenghi recipe. Use 8 boneless chicken thighs with the skin on – pat them dry with paper towels. Make the marinade in…… Continue reading chicken shawarma
strange flavour chicken
Strange flavour or Guaiwei (怪味) is a speciality of Sichuan food. Named for the combination of many different flavour profiles into one cohesive sauce, it includes hot chilli oil, numbing Sichuan peppercorns, sweet sugar, sour vinegar, salt, savoury soy sauce, and nutty sesame paste and oil. Strange flavour sauce is sometimes used in hot dishes…… Continue reading strange flavour chicken
spicy korean chicken stew
Dakdoritang is a traditional Korean chicken stew. It’s hearty and warming and with the addition of Korean chilli paste (gochujang) and Korean chilli flakes (gochugaru) as well as green chillies in the garnish, the stew certainly packs a punch. In a heavy cooking pot that just fits your chicken in one layer combine 6 bone-in…… Continue reading spicy korean chicken stew
chicken with sumac, lemon and za’atar
This super flavoursome recipe for tray-baked chicken is easy to prepare any night of the week. From Yotam Ottolenghi’s first cookbook The Ottolenghi Cookbook, it was also published in The Guardian. The original recipe uses a whole chicken cut into pieces. I used bone-in, skin-on chicken thighs. In a large bowl, combine 2 thinly sliced…… Continue reading chicken with sumac, lemon and za’atar
stewed chicken with shimeji mushrooms + carrot kinpara
This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice. Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in…… Continue reading stewed chicken with shimeji mushrooms + carrot kinpara
kimchi 2.0
I decided to make some kimchi again, this time using a more traditional method from this recipe. To split a Napa cabbage without losing any leaves, make a short cut in the base and tear the cabbage in half. Repeat and make quarters and even eighths, depending on the size of your cabbage. Dunk the…… Continue reading kimchi 2.0
michelle picker cooks 