1 red onion, thinly sliced 1 English cucumber, thinly sliced 60ml apple cider vinegar 5ml salt 5ml sugar
60ml soy sauce 30ml honey 4 chicken breasts, skin and bone removed 30ml vegetable oil 2 cloves of garlic, minced 2,5ml ground coriander
For the pickle: Add the sliced onion and cucumber to a bowl and pour the vinegar over. Sprinkle over the salt, sugar and a few grindings of black pepper. Mix through, cover with plastic wrap and set aside.
For the chicken: Add the soy and honey to a shallow bowl and stir to combine. Add the chicken to the sauce and stir to coat. Place a large pan over medium-high heat and add the vegetable oil. Add the garlic and coriander and stir-fry for 30 seconds. Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage. Add the reserved marinade and 60ml water to the pan. Bring to a simmer and then reduce the heat to medium-low. Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time. Remove the lid and turn the heat up to medium-high. Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed. Serve with steamed rice, pickled cucumber and the sauce.
Preheat your oven to 180℃. Place the chicken in a large oven dish, spacing them so that they aren’t crowded. Season with salt and pepper. Pour the mayonnaise, chutney, water and curry powder into a jug and whisk together. Pour over the chicken. Chop half the apricots and sprinkle on the chicken. Cover the oven dish with aluminium foil and place in the oven to cook for 40 minutes. Remove the foil and scatter the rest of the apricots over. Cook the chicken (without the foil) for another 15 minutes. Spoon the liquid over the chicken from time to time. I serve this dish on couscous which is great for absorbing the abundance of sauce. A tomato and basil salad is the perfect pairing for a great weekday dinner!
This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.
6 chicken breasts, skin removed 45mll butter 30ml vegetable oil 125ml chicken stock 125ml stout or any other beer 10ml dried tarragon 125ml cream
Preheat your oven to 180℃. Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it. Season the chicken with salt and pepper and place it in the hot pan to fry. Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes. Remove the chicken from the frying pan and keep on the side while you make the sauce. Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer. Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes. Add the tarragon and cream and stir through. Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes. Serve the chicken on couscous and spoon over some extra sauce.
Cut the chicken in half horizontally so that you have 2 very thin breasts. Season the chicken on both sides with salt and pepper. Put a heavy bottom pan onto medium-high heat, add 30ml butter and the oil and cook the chicken until golden – about 3 minutes per side. Remove the cooked chicken, cover and keep warm. Turn the heat onto high and add 15ml butter. Add the mushrooms and cook for about 5 minutes – you want caramelised, golden brown mushrooms. Now add the garlic and thyme and cook for another minute. Deglaze the pan by pouring in the wine and scraping the bottom of the pan with a wooden spoon to get all the caramelised bits to come loose. Turn the heat down to medium and the cream. Simmer for 3 minutes or until the cream thickens slightly. Add the parmesan to the sauce and season well with salt and pepper. Return the chicken to the pan and warm through for about 2 minutes. Serve the chicken breast on rice, mashed potato or couscous, with lashings of the mushroom sauce.