HOW TO CUT UP A CHICKEN RECIPES

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CHICKEN RECIPES | BBC GOOD FOOD



Chicken recipes | BBC Good Food image

Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.

Provided by Good Food team

Categories     dinner, lunch

Number Of Ingredients 1

CHICKEN RECIPES | BBC GOOD FOOD



Chicken recipes | BBC Good Food image

Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.

Provided by Good Food team

Categories     dinner, lunch

Number Of Ingredients 1

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Discover these delicious, good-for-you ways to cook chicken for a high protein midweek meal. Including healthy chicken salads, stews, soups, and skewers.
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BARBECUE CHICKEN BUBBLE-UP BAKE RECIPE - PILLSBURY.COM
This bbq chicken casserole is bound to be a hit with your family. Combine Pillsbury™ Grands!™ Biscuits with barbecue chicken breast and cheese for a simple and family-pleasing dish. Make a comforting Barbecue Bubble-Up Bake a weeknight staple.
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Calories 580 per serving
  • Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.
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BARBECUE CHICKEN BUBBLE-UP BAKE RECIPE - PILLSBURY.COM
This bbq chicken casserole is bound to be a hit with your family. Combine Pillsbury™ Grands!™ Biscuits with barbecue chicken breast and cheese for a simple and family-pleasing dish. Make a comforting Barbecue Bubble-Up Bake a weeknight staple.
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Reviews 4
Total Time 55 minutes
Calories 580 per serving
  • Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.
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CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
    1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
    2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
    3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
    4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
    5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
    6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
    7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
    8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
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STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
From jamieoliver.com
Total Time 1 hours 55 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 707 calories per serving
    1. You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
    2. Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
    3. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
    4. Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
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