Chicken Tonight

Chicken is one of the cheaper meats, so it often finds its way easily into the shopping trolley. But what to do with it? The traditional tomato and cream sauces are becoming boring? Here are three simple recipes to spice up this often dry and bland meat.

Pan Fried Chicken with Black Peppercorn Sauce

Ingredients

4 chicken breasts
3tsp dry sherry/port
5oz crème fraiche
1 tsp Dijon mustard
2 tsp black peppercorns
2 tblsp olive oil

Method

1. Heat the oil gently in a shallow frying pan/wok
2. Add the chicken
3. When the chicken is white on the outside remove from the pan
4. Add sherry/port, crème fraiche, mustard and peppercorns
5. Return chicken to the pan
6. Cook for further 5-10 minutes

Serves : 4

Preparation time : 5 mins

Cooking time : 20 mins

Spiced Chicken with Brown Butter

Ingredients

4 chicken breasts
2 tsp paprika
½ tsp cayenne pepper
1 tsp cumin powder
½ tsp coriander seeds, crushed
3 cloves garlic, finely chopped
50g butter
Salt

Method

1. Mix spices, garlic and pinch of salt
2. Beat in butter
3. Spread butter mix over the chicken
4. Drizzle some olive oil over the covered chicken
5. Cook under moderately hot grill (10 mins then 6 mins other side)

Serves : 4

Preparation time : 5 mins

Cooking time : 20 mins

Penang Chicken

Ingredients

4 chicken breasts, cut into bite sized pieces
½ cup coconut milk
1 tblsp chopped garlic
3 tblsp penang curry paste
2 tblsp fish sauce (nam pla)
Palm sugar (to taste)
3 Kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method

1. Place a wok over medium heat and warm coconut oil (don’t let it come to the boil)
2. Add curry paste, stir until the oil begins to separate into a thin film
3. Add garlic, fish sauce, sugar and chicken
4. Simmer until sauce is absorbed and thickened
5. Add lime and basil leaves, stir fry briefly before serving

Serves : 4

Preparation time : 5 mins

Cooking time : 10 - 15 mins