4 chicken legs
3 carrots, peeled and cut into pieces
1 punnet of mushrooms, cleaned
1 stick of lemongrass
1/2 bunch of spring onions, chopped into inch long pieces
2 med. onions quartered
1 thumb long piece of fresh ginger, grated
2 garlic cloves, chopped
1 tin of chopped tomatoes
1 small carton of coconut cream
100ml soy sauce
juice of one lime
2 tbsp. honey
2 tsp Schwartz Thai 7 Spice
Brown the chicken pieces in a hot pan, skin down first to release the fat, take them out and add all the chopped vegetables, onions and garlic into the pan. Make sure they don’t burn but just brown. Add the grated ginger and deglaze with soy sauce and the lime juice. Add the honey and stir. Add the chopped tomatoes and the spices. Put the chicken pieces with the lemon grass into the slow cooker and add the contents of the pan. Slow cook for six to eight hours. Half an hour before you want to eat add the coconut cream and stir everything. By now the chicken should fall off the bones. I served it with a green salad and couscous.
150g/5¼oz bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs, cut into bite-sized pieces
3 fresh bay leaves
300g/10oz oyster mushrooms, torn into strips
1 x 75cl bottle Riesling wine
salt and freshly ground black pepper
dash double cream
1-2 tbsp chopped fresh dill to serve
buttered noodles to serve
Heat the oil in a large wide pan and fry the lardons until crisp. Add the sliced leeks and fry for 1-2 minutes, until softened. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time. To serve, sprinkle with dill and serve with buttered noodles.
1 grilled chicken breast
3 slices of tinned pineapple
1 grated carrot
1 big dollop of light mayonnaise
1 tsp of curry powder (do not use turmeric or otherwise it will taste bitter)
1 pinch of cayenne pepper
1 tiny dollop of ketchup
salt and pepper to season
6 large potatoes, peeled and halved
1 lemon, quartered
1 pack fresh rosemary
Generous pinch of chili salt
200ml white wine
8 fresh chicken thighs
Saltfreshly ground black pepper
4 tbsp. olive oil
1 tbsp. runny honey
juice of one lemon
150ml double cream
2 tsp. powdered vegetable stock
1 tsp. dried thyme
potato or corn flour to thicken gravy if needed
Preheat the oven to 200°C, gas mark 6. Pre-boil the potatoes for about 8 minutes so they are still slightly undercooked. In the meantime mix the olive oil, honey, lemon juice, chili salt and pepper together and marinate the chicken thighs in it.
Place the potatoes in the roasting tin and tuck the lemon pieces in between. Place the rosemary sprigs between the potatoes, then season and pour the wine over.
Arrange the chicken thighs, skin-side up, on top of the potatoes. Cook for good 45 minutes or until the potatoes are tender and the chicken is thoroughly cooked, make sure the juices run clear when you stick a fork into the chicken.
Take the chicken and potatoes out and pour the sauce with the lemon quarters and rosemary through a sieve into a pot, bring to boil, then add the double cream and whisk everything together. Season with the vegetable stock, thyme and some more black pepper.
I served green asparagus with it.
At least that’s how my friend Sandy G. calls it. I know it’s not the most colourful plate, rather colour coordinated and I would have never taken a picture of it had it not been for my other half who said, maybe people can see how nice it tasted 😉
Ingredients for 4 people
1 medium sized chicken
2 leeks cut into inch size pieces
4 carrots, cut 2 into bigger pieces and 2 into smaller ones
1 parsnip, finely chopped
¼ celeriac root. finely chopped
2 cloves of garlic, peeled
1 bay leaf
1 ½ pints of vegetable or chicken stock
1 red chili
salt, pepper, paprika
Rub salt and pepper into the chicken and sprinkle with paprika. Place it into the middle of a roasting pan and add the chopped vegetables, peppercorns, bay leaf and garlic. Pour the stock around and place the roasting pan onto the middle shelf in the oven, gas mark 5-6 for an hour. The chicken is ready when you can slightly turn the leg and clear juices run out.
For the gravy, I mash all the finely chopped vegetables and the stock through a funnel sieve, season to your own liking and cook for good ten minutes on the stove on the biggest flame to reduce it slightly. If you want your gravy thicker you can use corn or potato flour for this (put 1 tbsp. flour into a cup, add some cold water, whisk and then stir it into the hot gravy).
I serve roast potatoes with it.