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Entries in chicken (36)


chicken meatballs, two ways

the weather in frankfurt has finally taken an autumnal turn and i’ve been excited to look at food better suited to cooler days. these chicken, pancetta and parmesan meatballs were a great success - not surprising really, when you take those three ingredients and add fresh rosemary and sage (it’s so nice to break out these woody herbs).

i made a double batch of meatballs, which we ate over two meals. the first, pictured above, was a broth made from chicken stock flavoured with bay and more rosemary to which i also added spinach and mange tout. if you wanted something more filling, a handful of pasta or some noodles would have been a nice addition.

for the second meal, i fried the meatballs in a  little olive oil, took them out of the pan and then made a tomato sauce flavoured with garlic, chilli flakes and a sprig of rosemary. the meatballs were returned to the sauce to heat through and we ate this with tagliatelle, topped with grated parmesan.

both were deliciously rich while still being light enough to remind me that it is only the very earliest days of autumn.

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chipotle chicken with chorizo rice and lime yoghurt

this meal was inspired by a recipe in my new diana henry book a bird in the hand, every uses chicken in every recipe. as is the case with so many diana henry recipes, this is a dish with bold flavours used in exciting ways – the chicken is marinated with spicy chipotle paste and lime juice; the brown rice has sweetness from roasted tomatoes, chorizo and slow-cooked red peppers and spring onions; the avocado and yoghurt flecked with lime zest add freshness.

while this is based on diana henry’s recipe, it is also quite different - i left my chicken on the bone and roasted it rather than frying, which meant that i could just add my halved tomatoes to the roasting dish and allow them to pick up the chicken-chipotle flavours, rather than basting them with a separate harissa and balsamic dressing - having said that, it is a great way to cook tomatoes and boost their flavour; i’ve been using this technique (which was in an earlier book of hers) for many years now and still love their flavour and versatility.

nor did i use the quinoa suggested in the recipe, preferring brown rice; the slow-cooked red pepper and spring onions were also variations on the original, which used spinach and left the spring onions raw. greek yoghurt instead of crème fraiche was the final change, but a much more inconsequential one.

despite all of this, the deliciousness of the meals was very much a testament to the original recipe and i’m looking forward to exploring the book further.

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perfect coq au riesling with gnocchi


riesling is the best known german wine so when i saw the latest felicity cloake “how to cook the perfect…” column was coq au riesling i decided it was something i should try. the result was very, very delicious. rich but delicious.

i took a simplified approach, using a couple of chicken/thigh pieces and mushroom stock rather than a whole bird and homemade chicken stock. i also took the meat off the bone before adding it back to the sauce at the end of the recipe – this was just to make it easier to eat. finally, i added some cooked potato gnocchi as my plan to serve this with crusty bread was let down by closed shops (aka poor planning). leftovers reheated well. 

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tunisian chicken

this dish reminded me of the spicy chickpeas with ginger that i made recently – they both have a rich tomato and red pepper sauce which packs a real flavour punch. the chickpea version uses fresh ginger to great effect, with underlying flavours of garlic, cumin and coriander; this version uses cinnamon and cloves to add a rich spiciness plus pomegranate molasses which emphasises the rich fruity tomato flavours.

the recipe is based on this tunisian chicken recipe - i kept most of the ingredients as listed but adjusted the proportions to suit my taste (more tomatoes, red pepper added, extra spice, more pomegranate molasses and some fresh mint in addition to the coriander) and simplified the method. the result was great and this is a dish i’ll definitely make again.

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chicken and chickpea harira

it’s been a quiet blog in recent weeks – i’m sorry for that. a combination of travelling, visitors and dark days have all distracted me and reduced my interest in cooking new things.

having said that, i have not been entirely idle in the kitchen. my love of hearty soups continues – ribollita, white chilli and minestrone are all well-established favourites - and recently i’ve been dabbling with harira recipes.

my last attempt at a vegetarian version wasn’t particularly successful so i decided to try a version with chicken, to use up some leftover meat and stock that i had made. i looked at lots of recipes and chose bits from several of them, while also trying to keep things simple. a lightly spiced fresh flavour and nothing too stodgy were the things i was after.

the result of my efforts was good – a little heat from harissa and ground ginger plus a spice combination of cumin, coriander, turmeric, cinnamon and saffron. it also had chickpeas in abundance (i’m really loving them at the moment), a bit of potato for comfort, tomatoes and carrot for sweetness plus a combination of lemon, coriander and yoghurt to freshen everything up at the end. the recipe below is not prescriptive, more a record of how things developed, to act as a starting point for you.

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