For the chicken:
8 boneless chicken thighs, skin removed
1 lemon, juice only
1/2 tsp red chilli powder

For the marination:
1.5 tsp Cumin seeds
4 large garlic cloves
4 cm root ginger
1 red onion
150ml low-fat natural yogurt
1/2 tsp Garam masala
1 tbsp coriander leaves, chopped

For the sauce:
2 tsp tomato puree
125ml single cream, or Greek yogurt
3 tbsp coriander leaves, finely chopped
3 cm root ginger, grated
1/2 tsp Sugar
1 tbsp lemon juice
100g Butter


1. For marinating the chicken, make 2 slashes across each chicken thigh with a sharp knife. This helps the marinating ingredients seep into the meat. Place the thighs, in a single layer, in a ceramic dish

2. Mix the lemon juice and chilli powder and spoon over the chicken, coating well on both sides. Leave on one side for 20 minutes.

3. Heat a small heavy-based pan or griddle over a moderate heat and toast the cumin seeds, stirring all the time, until they give off a lovely nutty aroma - this doesn't take long - about 30 seconds.

4. Tip the cumin seeds into a mortar and pound with a pestle until they are ground to a powder. Don't worry if it isn't too fine.

5. Roughly chop the garlic cloves, ginger and onion and grind in a food processor until smooth - you might need to add a spoon of yogurt to help it on its way.

6. Stir in the remaining yogurt, garam masala, coriander and half of the ground cumin. Reserve the remainder for the sauce. Season with salt.

7. Pour this yogurt marinade over the chicken thighs. Cover with plastic wrap and chill overnight in a refrigerator. If you can, turn the chicken once while it's marinating.

8. The next day, preheat a grill to its hottest setting with the grill-pan in place.

9. Take the chicken out of its marinade and arrange the pieces on the preheated grill pan. Grill near the top of the grill for 3-5 minutes on each side - until tender and beginning to char around the edges. Remove from the grill, save any cooking juices, and keep warm while you make the sauce.

10. For the sauce, whisk the tomato puree with enough hot water to make up the volume to 200ml. Stir in the cream or Greek yogurt, coriander, ginger, sugar lemon juice and reserved cumin.

11. Melt the butter in a frying pan and pour in the sauce. Bring to a simmer, stirring, and when hot, add the cooked chicken pieces and accumulated juices. Season to taste, reheat and serve with a stack of naans or freshly boiled rice.


2 limes, cut into quarters
4-6 whole garlic cloves
large handful of thyme leaves
2kg chicken
juice of 1 lemon
salt and fresh ground black pepper
3 tbsp Olive oil


1. Set the oven to 200°C/gas 6. Push the lime quarters, whole garlic cloves and thyme into the cavity of the chicken.

2. Place the chicken into a roasting pan and drizzle the lemon juice over. Season well with salt and freshly ground black pepper. Drizzle with olive oil and roast for 2 hours.


2 Lemons, zest only
1 tsp Cumin seeds
2 tsp Coriander seeds
1 tsp coarse sea salt
2 tbsp mixed peppercorns
1 tsp crushed dried chillies
handful coriander leaves, finely chopped
2 - 3 tbsp Olive oil
4 chicken breasts


1. Pound the lemon zest, cumin seeds, coriander seeds, sea salt, mixed peppercorns, chillies and chopped coriander to a coarse consistency, using a pestle and mortar. Stir in the olive oil to form a paste.

2. Smear the chicken breasts with the paste. Cook them on the barbecue over a moderate heat for 10 - 15 minutes or until throughly cooked, turning once during cooking time.

Cook's note: if you do not have a pestle and mortar, put all the ingredients in a freezer bag and pound with a rolling pin.


2 x 75g boneless, skinless chicken breasts
40g unsalted Butter, at room temperature
4 tbsp chopped Parsley
2 garlic cloves, crushed
5 tbsp fresh white breadcrumbs
1 tbsp Parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil

For the butter bean purée:
1 tbsp Olive oil
1 small onion, finely chopped
400g can butter beans, drained
75g mature Cheddar cheese, or Gruyère, finely diced
knob Butter
2 tbsp chopped Coriander, (optional)
a few drops Tabasco sauce, or other hot chilli sauce
salt and pepper
lemon wedges, and green salad, to serve:


1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.


3 x 125g skinless chicken breasts, without bones
2 tsp cornflour
2 egg whites
1 tbsp Soy sauce
1 tsp ground black pepper
3 tbsp groundnut oil
3 garlic cloves, crushed
1 x 5 cm fresh root ginger, peeled, finely chopped or grated
2 tbsp oyster sauce
3 tbsp dry sherry
1 tsp demerara sugar, or light brown sugar
2 Carrots, cut into thin strips
6 Spring onions, shredded
250g bean sprouts
2 tbsp shredded almonds


1. Thinly slice the chicken breasts.

2. Combine the cornflour, egg whites, soy sauce and pepper. Stir until smooth before mixing with the chicken strips.

3. Heat a wok or large frying pan, and add the oil, garlic and ginger. Stir-fry for 20-30 seconds, until you catch a whiff of toasted ginger and garlic.

4. Add the chicken to the pan and stir-fry for a further 3 minutes.

5. Stir in the oyster sauce, sherry and sugar, and fry for 2 minutes.
Add the carrots and spring onions and cook briskly for another 2 minutes.

6. Scatter over the bean sprouts, reheat and adjust the seasoning. Sprinkle with almond slivers and serve straight away.


50g Butter
6 tbsp Olive oil
18 Shallots, peeled and left whole
176g button mushrooms, halved
50g Flour
salt and fresh ground black pepper
1.8kg-2.25kg chicken pieces
6 rashers smoked back bacon, cut into strips
4 garlic cloves, crushed
300ml Red wine
300ml chicken stock
1 bunch of Parsley, finely chopped


1. Preheat the oven to 180°C/gas 4. Melt the butter and 3 tbsp olive oil in a large casserole dish. Add the shallots and fry for 5 minutes, until lightly browned.

2. Add the halved mushrooms. Fry for 5 more minutes. Using a slotted spoon transfer the onions and mushroom halves to drain on kitchen paper.

3. Sprinkle the flour on a plate. Season with salt and freshly ground pepper. Coat the chicken pieces thoroughly in the seasoned flour.

4. Add the remaining olive oil to the casserole dish. Heat through, add the chicken and fry until the chicken is browned on all sides, around 10-15 minutes. Add the bacon and garlic and fry for 1 minute until fragrant.

5. Pour in the wine and stock. Season with salt and freshly ground pepper and add the parsley (reserving 2 tbsp for garnish). Transfer to the oven and cook for 1 hour, until the chicken is tender. Half-way through the cooking time add the onions and mushroom halves.

6. Serve warm from the oven, garnishing with reserved parsley just before serving.


6 chicken breast fillets
2 tbsp Flour
salt and fresh ground black pepper
2 tbsp Olive oil
5 Shallots, sliced
300ml chicken stock
200ml Marsala
1 tbsp red wine vinegar
pinch of dried oregano
2 Bay leaves
6 Carrots, peeled and chopped
150g mangetout peas
200g broccoli spears


1. Slice the chicken breasts in half lengthways. Mix together flour, salt and freshly ground pepper. Coat the chicken pieces in the seasoned flour.

2. In a casserole dish heat the olive oil. Fry the chicken until browned on all sides, around 10 minutes.

3. Add the shallots and fry for 5 minutes. Add chicken stock, Marsala wine, vinegar, oregano and bay leaves. Season with salt and freshly ground pepper. Bring to the boil. Reduce the heat so that the sauce is simmering. Cover and cook for 15 minutes or until the chicken is cooked through.

4. Meanwhile, steam the carrot, mangetout and broccoli until tender.

5. Using a slotted spoon, transfer the chicken to a warm serving plate. Increase the heat under the casserole dish and cook the sauce briskly until reduced and thickened.

6. Serve the chicken with the steamed vegetables and the Marsala sauce.


For the chicken:
3 boneless chicken breasts, skin removed
2 limes, grated zest and rind
0.5 tbsp caster sugar
2 tbsp dried oregano
1.5 tsp cayenne pepper
1 tsp ground cinnamon

For the vegetables:
2 Onions, thinly sliced
1 red pepper, seeds removed, thinly sliced
1 orange pepper, seeds removed, thinly sliced
1 green pepper, seeds removed, thinly sliced
3 tbsp vegetable oil

For the tortillas:
250g plain flour, sifted
0.25 tsp Baking powder
1 pinch Salt
50g lard
60ml warm water

To serve:
tomato salsa
Soured cream


1. Slice the chicken breasts into strips, about 2cm wide, and place in a large bowl.

2. Add the lime rind and juice, the caster sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes - longer if you have the time.

3. Meanwhile, make the tortillas. Place the flour, baking powder and salt in a large bowl.

4. Rub in the lard, and pour in the water in a steady stream, until the mixture becomes a firm but pliable dough.

5. Turn the dough out onto a floured surface and knead for 10-15 minutes until smooth and elastic.

6. Divide the dough into 6 equal sized pieces and roll each piece out to make a 30cm circle. Cover with cling film to prevent them drying out.

7. Heat a large frying pan or griddle over a medium heat. Cook each tortilla for about 1 minute on each side, or until the surface begins to blister and turn golden. Keep the cooked tortillas warm and pliable by wrapping in a clean, dry tea towel.

8. Heat the oil in a large frying pan, add the chicken and cook for 5-6 minutes, until tender.

9. Stir in the peppers and onions and cook for a further 3 - 4 minutes, until the chicken strips are cooked through and the vegetables are soft and tender.

10. Spoon the chicken mixture into a serving dish and bring to the table with the cooked tortillas, guacamole, salsa and soured cream. Keep the tortillas wrapped.

12. To serve, spread a little salsa over a warm tortilla and top with a spoonful of guacamole. Heap a tablespoon of the chicken mixture in the centre and finish with a dollop of soured cream. Fold the tortilla over the filling and serve straight away

Cook's Tip :
To make rolling out tortilla dough easier and quicker - place each dough ball between two sheets of baking parchment or cling film before rolling.


For the tagine:
4 tbsp Olive oil
4 garlic cloves, crushed
2 Onions, chopped
2 tsp grated Ginger
1 1/2-2 tbsp Coriander seeds, crushed
3 tsp Cumin seeds, crushed
1 1/2 tsp ground cinnamon
1 tbsp tomato paste
2 x 400g tinned chopped tomatoes
2-3 tbsp Honey
1 x 2.25kg chicken, jointed and skinned

For the couscous:
500g Couscous
4 tbsp Olive oil
1 lemon, juice only
500ml boiling chicken stock
3 tbsp chopped Coriander, mint or parsley
2 satsumas, peeled and chopped

To serve:
lemon wedges
Greek yogurt


1. For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.

2. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.

3. Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through.

4. For the couscous: put the couscous in a bowl, add the oil and lemon juice and mix well to coat the grains. Pour over the boiling stock and season with salt and pepper.

5. Cover and leave to sit in a warm place until all of the liquid has been absorbed. Use a fork to separate the grains and stir in the herbs and satsuma pieces.

6. To serve: serve the tagine with the couscous, lemon wedges and cooling spoonfuls of yogurt.

Cook's note:
If you don't have a pan big enough to hold the chicken pieces in a single layer, put the chicken in a roasting tin at step 3. Cover with the sauce and cook in a preheated oven at 180C/gas 4 for 30-40 minutes.


1 tbsp vegetable oil
1 small onion, very finely chopped
2 garlic cloves, crushed
2 tbsp clear honey
4 tbsp tomato ketchup
4 tbsp Worcestershire sauce
2 tsp English mustard
2 tsp Tabasco sauce
8 chicken wings, tips removed
2 tbsp Flour, seasoned with salt and pepper


1. Preheat the oven to 200C/gas 6.

2. Heat the oil in a small pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the honey, ketchup, Worcestershire sauce, mustard and Tabasco and simmer very gently for a minute or so.

3. Dust the chicken in the seasoned flour then brush liberally with the sauce. Place on a baking sheet and roast for 30 minutes until well browned and cooked through.

4. Transfer to a serving plate and keep those napkins handy, or just lick those fingers!

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