Chicken

Jerusalem artichoke and chicken pie

April 26, 2013
Jerusalem artichoke and chicken pie

I was told that Jerusalem artichokes were so easy to grow that it’d be hard to get rid of them once they went into the ground. “They’ll spread like weeds”, they said. “you’ll never get rid of them”. I dug the tubers in early one morning, the ground wet and the mist clinging tightly to [...]

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Pollo a la montanesa, or Santander mountain chicken

September 9, 2012
Pollo a la montanesa, or Santander mountain chicken from Nicholas Butcher's Recipes From the Spanish Kitchen

This might sound stupid – and that’s mainly because it is – but the reason I tried this recipe is simply so that I could chop up a whole chicken with a massive cleaver. I’ve spent years in fear of dinging the edge of my ridiculously expensive German knives doing something as mundane as jointing [...]

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Karaage, or Japanese deep-fried chicken

August 20, 2012
Japanese karaage or deep fried chicken

Japanese cuisine is at once alien and very familiar. For every sashimi dish of raw fish, there’s something else much more recognisable to the Western palette, such as this, karaage, or Japan’s take on deep-fried chicken. Karaage is a world away from something like an American southern fried chicken dish…it has a delicate elegance in [...]

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Tajine djaj bil assel, or chicken, prune and honey tajine

July 8, 2012
Chicken, prune and honey tagine

Our go-to recipe for chicken stew type meals is normally a curry of some description, something from the sub-continent, or maybe South-East Asia, packed with garlic, ginger and spices. I normally get quite fired up by the idea of making these types of  dish, then realise that the list of ingredients is a foot long and [...]

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Murgh Hyderabadi, a classic Indian chicken curry

July 14, 2010
Thumbnail image for Murgh Hyderabadi, a classic Indian chicken curry

It’s always nice to receive a gift, even more so when it arrives unexpectedly. This recipe came on the side of the paper bag that held my takeaway from the Aagrah in Shipley. It’s a nice little gimmick, and a welcome one given that the Aagrah stands head and shoulders above all other Indian restaurants [...]

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Confit chicken legs with butter beans and chorizo stew

May 19, 2010
Thumbnail image for Confit chicken legs with butter beans and chorizo stew

There’s no reason for confit to be saved just for duck legs. You can confit just about any meat in the same way – all you’re doing is cooking meat slowly in fat.  I’ve previously tried rabbit with great success, and these chicken legs are another excellent alternative. Confitting is a two stage process – [...]

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Paella, with chicken, artichokes and oloroso sherry

March 20, 2010
Thumbnail image for Paella, with chicken, artichokes and oloroso sherry

Paella is the cornerstone of Spanish food.  This version marries chicken with artichokes and the deep, sweet smokiness of old oloroso sherry. Start by browning 350g of boned and skinned chicken, cut into 2cm chunks in olive oil over a moderate heat in a wide frying pan or paella pan.  The chicken doesn’t need to [...]

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John Torode’s Chicken and Other Birds

October 31, 2009
John Torode’s Chicken and Other Birds

Chicken and Other Birds is the latest book from John Torode, the Australian chef behind Smiths of Smithfield and one of the presenters of the BBC’s Masterchef. The purpose of Torode’s book is very simple and very clear.  He sees chicken as one of the cornerstones of a cook’s repertoire. “If you can roast a [...]

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