BAKING CHICKEN RECIPES

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EASY BAKING RECIPES | BBC GOOD FOOD



Easy baking recipes | BBC Good Food image

Bake for relaxation with our enticingly simple recipes for foolproof sponge cakes, cupcakes, traybakes and biscuits. Ideal for an afternoon tea or cake sale.

Provided by Good Food team

Number Of Ingredients 1

SAVOURY BAKING RECIPES | BBC GOOD FOOD



Savoury baking recipes | BBC Good Food image

Step aside sugar! Our non-sweet bakes include cheesy scones, tasty tarts, flavoured breads and meat pies.

Provided by Good Food team

Number Of Ingredients 1

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Calories 245 calories per serving
    1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
    2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
    3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
    4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
    5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
    6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
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Total Time 4 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 5 calories per serving
    1. Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
    2. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
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