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Winner, Winner, Chicken Dinner
March 04
While we have reduced the amount of meat we eat weekly, chicken dinners are still most definitely on the menu. Incredibly versatile, chicken with its many different cuts has the ability to adapt to a myriad of flavours and cooking techniques. Among the various cuts, for me, chicken thighs stand out for their rich flavour and juicy texture, often at a more budget-friendly price point compared to other cuts. Their adaptability makes them perfect for a range of dishes, from comforting stews to simple stir-fries. This week I have three recipes that can take your chicken dinners to new heights.
Piri Piri chicken
Thanks to Nandos, Piri Piri chicken is now seriously popular although I’ve loved this Portuguese marinade for a long time. It’s well worth making extra because you’ll want to cover everything with it and it keeps well in a jar in the fridge – great on meat, fish and veg. The recipe here will give you great grilled chicken and I serve it with a chopped salad but you can always add roast sweet potatoes to make it more of a meal. Simply toss sweet potato chips in a little oil, season well, maybe throw in some chilli flakes for heat and cook in a hot oven at 200˚C for about 45 minutes or until they are crisp.
Get the recipe here.
Roasted Panang Chicken Curry with Potatoes & Green Beans
Next up is a Roasted Panang Chicken Curry with Potatoes & Green Beans. Traditionally, the curry paste is pounded from dried chilli peppers, galangal, lemongrass, makrut lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt, and peanuts. The paste can also be store bought but will need the extra oomph of aromatics like coriander, ginger and garlic to bring it alive. The trick to this recipe is to char the chicken and then roast it until tender with the paste. Serve with rice or potatoes.
Get the recipe here.
One Pan Italian Chicken
My last offering is a One Pan Italian Chicken – A super easy recipe that allows for a feast with minimal wash up – the dream! Try to source the best sausage meat you can get your hands on here for this – you will notice the difference. It’s a hearty Sunday stew that can be plonked on the table and made well in advance and only improves in flavour with time.
Get the recipe here.
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