This is a favourite chicken sandwich from ” Real Food” by Nigel Slater.
A Mowgli favourite from ” Mowgli Street Food” by Nisha Katona.
A delicious way to serve chicken wings from ” Real Food” by Nigel Slater.
An easy recipe for chicken from Nigel Slater. Its best to use sourdough bread for the crumbs.
A simple chicken supper from ” Real Food” by Nigel Slater. Serve with a green salad, lightly dressed with oil and lemon juice.
A lighter and fresher reworking of Coronation Chicken which I found in ” Forever Summer” by Nigella Lawson.
This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.
A flavourful chicken and rice traybake from ” Dominique’s Kitchen” by Dominique Woolf. The jasmine rice can be replaced with basmati rice if you like. You will need 280g of rice, 400 ml of coconut milk and 250 ml of water if you choose to do this.
A fruity chicken curry from ” 30 Minute Mowgli ” by Nisha Katona.
A delectable chicken tagine from ” Street Cafe Morocco” by Anissa Helou.
A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.
A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.
A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.
