Chicken recipes
Feel like chicken tonight? We've got hundreds of recipes including creamy pies, one-tray roasts, curries and healthy stir-fries.
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Spring chicken gnocchi soup
This filling chicken soup is packed with spring vegetables and is a doddle to make on busy nights. Here’s why it’s so good… The gnocchi: We’ve swapped homemade potato dumplings for shop-bought gnocchi in this brothy soup as a time-saving hack. Fresh flavours: Leeks, carrots and poached chicken are bolstered with caraway seeds, garlic and dill for a soup that feels like a breath of fresh spring air. Easy to scale up: This recipe doubles easily if you’re feeding 4 or would like to freeze a batch for another day.
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Chicken marbella
Learn how to make 1980s dinner party favourite, chicken marbella, with our easy recipe. This chicken dish is packed with olives, prunes and capers. Why it’s so good: Chicken marbella is essentially a traybake, relying on a long marination to infuse the chicken with bags of sweet, sour, salty and umami flavours. Global influences: There’s heaps of garlic, olive oil, white wine, bay leaves and capers, giving the dish a distinctly Med vibe, but the addition of prunes and brown sugar provides a higher than normal level of sweetness that takes it into North African tagine territory. Updating the dish: This recipe is true to the original from the 1980s. It does contain a little less brown sugar, which we think dials down the sweetness and improves the balance of flavours in the dish.
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We say chicken dauphinoise, you say...? @5oclockapron has come up with a blinder here. She says: “It looks fancy, this dauphinoise, but it’s easy. Ideally, use a mandoline to slice the potatoes... it helps ingredients cook in unison. The potatoes are partially submerged in a dijon mustard-laced cream, with the edges protruding to fan and blister in the heat of the oven, the chicken pieces snug, nestled in the cream and potatoes to cook at the same time.” Serve with a salad dressed in vinai...
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Ottolenghi’s jerk chicken
Give chicken thighs the Ottolenghi treatment with this easy recipe from Yotam and his test kitchen team. Here’s why it’s a winner for a spring lunch… The spices: The recipe for the jerk blend of all-spice, bay, paprika and chilli was passed down to Ottolenghi Test Kitchen’s Helen Goh from Stephanie Kamener, a Jamaican chef. The result is a fiery blend with sweet hints of cinnamon and mixed spice. The chicken: Give your chicken a 6-hour marinade before roasting until the skin is perfectly crisp and golden. The sides: The spicy chicken pairs beautifully with this potato salad and roasted carrots with curry leaf dukkah.
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This recipe has all the vibrancy of springtime, but with comforting, winter flavours. Aromatic saffron, verdant dill and sweet pops of pomegranate bring plenty of life to this simple one-pot chicken dinner. It's ready in under an hour and it should be on your menu tonight... Recipe and styling: @emilygussin, Photography: @indiawm
delicious. magazine
Chicken marbella
Learn how to make 1980s dinner party favourite, chicken marbella, with our easy recipe. This chicken dish is packed with olives, prunes and capers. Why it’s so good: Chicken marbella is essentially a traybake, relying on a long marination to infuse the chicken with bags of sweet, sour, salty and umami flavours. Global influences: There’s heaps of garlic, olive oil, white wine, bay leaves and capers, giving the dish a distinctly Med vibe, but the addition of prunes and brown sugar provides a higher than normal level of sweetness that takes it into North African tagine territory. Updating the dish: This recipe is true to the original from the 1980s. It does contain a little less brown sugar, which we think dials down the sweetness and improves the balance of flavours in the dish.
delicious. magazine
On the hunt for new chicken recipes? Urm, who isn't?! @5oclockapron has come up with the goods. Here, she roasts chicken thighs and drumsticks and gives them a flavour boost with Argentinian chimichurri sauce. A colourful one-pan chicken recipe to brighten up midweek! Claire says: “Chimichurri is an Argentinian sauce of fresh herbs, vinegar and garlic. Here I’ve used half the chimichurri to marinate the chicken, serving the rest as the accompanying sauce. That way you get a double whammy o...
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This piquant chicken is a classic dish from the French city of Lyon and if you've never tried it, we hope we persuade you. While it mellows during cooking, the sauce has a sharpness, which is balanced out perfectly by the rich and creamy polenta spiked with herbs. Recipe: @pickled_plates, Photography: @indiawm #vinegarchicken #chickendinner #polenta
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Freshly grated ginger, lemon zest and crushed coriander seeds work wonders to upgrade a simple chicken dinner. Whip up an easy slaw while the chicken and potatoes bake, then save any leftovers for lunch the next day. Recipe and styling: @emilygussin, Photography: @indiawm #chicken #weeknightmeals #chickenrecipes
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@5oclockapron’s peanut chicken recipe takes the flavours of satay chicken and turns them into a zesty midweek chicken traybake. Claire says: Satay is the national dish of Indonesia and Malaysia, but it can also be found in restaurants and kitchens elsewhere in Southeast Asia. I’ve used whole chicken pieces to marinate, then roast on a tray for swift ease, rather than threading the meat onto small skewers to grill over hot coals. So this isn’t a satay recipe but, rather, a chicken dish cook...
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Poussins stuffed with olives, capers and prunes
Take the bold flavours of chicken marbella and turn them into this easy-but-impressive stuffed poussins dinner for two. Here’s why it’s a must make… The stuffing: Sticky sweet prunes and salty, briny capers and olives make the most delicious stuffing mixture. The cooking method: Roasting the poussins on a bed of leeks and sherry helps prevent the bird from drying out, resulting in succulent meat. The results: With a decent amount of meat on them, the poussins a generous single serve and look spectacular. The deliciously sweet braised leeks are the perfect accompaniment. Serve with good bread or mash for mopping up juices.