Barbecued za'atar chicken and lemon with tahini sauce

INGREDIENTS:

• 2.2kg whole chicken
• 125g butter, softened
• 1 tablespoon chopped fresh oregano leaves
• 2 teaspoons sumac
• 2 teaspoons ground cumin
• 2 teaspoons sesame seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 small garlic clove, crushed
• 1/2 cup hulled tahini
• 1/3 cup lemon juice
• 1/4 cup plain Greek-style yoghurt
• 1/3 cup finely chopped fresh flat-leaf parsley
• 3 Lebanese cucumbers, seeded, finely diced
• 2 tablespoons extra virgin olive oil
• 4 small lemons, halved, charred (see note)

INSTRUCTIONS:

• Step 1
  Preheat a barbecue (with hood) hotplate on medium heat, with hood closed.
• Step 2
  Pat chicken dry with paper towel. Place on a chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of the backbone and discard. Open out chicken. Turn over. Press down with the heel of your hand, to flatten.
• Step 3
  Place butter, oregano, sumac, cumin, sesame seeds, salt and pepper in a bowl. Mash with a fork until well combined. Run your finger between chicken skin and flesh on breast and legs to create a pocket. Push 1/2 the butter mixture under skin. Gently rub skin to evenly distribute butter.
• Step 4
  Cook chicken, skin-side down, on greased hotplate for 5 minutes or until skin is golden and crisp. Turn. Dollop with remaining butter mixture. Close hood. Cook for 45 to 50 minutes or until golden brown and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes to rest.
• Step 5
  Meanwhile, place garlic, tahini, 1/4 cup lemon juice, yoghurt, 1/2 the parsley and 1/4 cup water in a bowl. Season with salt and pepper. Stir to combine. Place cucumber, remaining parsley, oil and remaining lemon juice in a small bowl. Season with salt and pepper. Stir to combine.
• Step 6
  Cut chicken into pieces. Place on a serving platter. Spoon over cucumber mixture and serve with charred lemons and sauce.

Butter chicken with baby spinach

INGREDIENTS:

• 20g butter
• 1 medium onion, finely chopped
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon chilli powder
• 750g chicken thigh fillets, excess fat trimmed, chopped
• 110g (2/3 cup) roasted cashews, finely chopped
• 1 x 410g can tomato puree
• 70g (1/4 cup) Greek-style yoghurt
• 50g baby spinach leaves
• Steamed white rice, to serve

INSTRUCTIONS:

• Step 1
  Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garam masala, coriander, cumin, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
• Step 2
  Add the chicken to the pan and cook, stirring, for 5 minutes.
• Step 3
  Stir in the cashew, tomato puree and yoghurt. Cook for 10 minutes or until the chicken is cooked through and sauce thickens slightly. Stir in the spinach. Divide the rice among serving dishes and top with the curry to serve.

Chicken delicious

INGREDIENTS:

• 1/2 cup (125ml) olive oil
• 1 onion, diced
• 1 garlic clove, crushed
• 1 small eggplant, diced
• 1 red capsicum, deseeded, diced
• 2 tomatoes, diced
• Dash of Worcestershire sauce
• 1 tablespoon tomato sauce
• 1 cup (90g) dry breadcrumbs
• 1/4 cup (25g) shredded parmesan
• Large pinch paprika
• 2 chicken breast fillets, halved horizontally
• Plain flour and milk, to coat
• Grated mozzarella

INSTRUCTIONS:

• Step 1
  Heat 1 tablespoon of oil in saucepan over a medium heat. Cook the onion, garlic, eggplant, capsicum and tomato until softened slightly. Add the sauces and 1/4 cup (60ml) of water. Bring to the boil. Reduce to medium-low and simmer for 15 minutes.
• Step 2
  Combine the breadcrumbs, parmesan and paprika. Coat the chicken pieces in flour. Shake off excess. Dip into milk and press into the breadcrumb mixture to coat completely.
• Step 3
  Heat the remaining olive oil in a large frying pan over a medium heat. Cook the chicken in two batches for 3-4 minutes on each side until golden brown.
• Step 4
  Preheat oven to 200°C. Place the chicken in a single layer in a large ovenproof dish. Spread the tomato mixture over the chicken. Sprinkle with mozzarella. Bake for 15 minutes until cheese is melted and golden. Serve with steamed green vegetables.

Chicken gumbo

INGREDIENTS:

• 1 1/2 tablespoons olive oil
• 8 skinless chicken thigh cutlets
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1/4 teaspoon cayenne pepper
• 3 Massel chicken style stock cubes
• 4 sprigs fresh thyme
• 400g can diced tomatoes
• 150g okra, halved (see note)
• 1 cup white rice
• Salt, to season

INSTRUCTIONS:

• Step 1
  Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.
• Step 2
  Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.
• Step 3
  Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.
• Step 4
  Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.

Tuscan chicken

INGREDIENTS:

• 2 punnet grape tomatoes
• 1 red capsicum, seeded, sliced
• 3/4 cup pimento-stuffed olives
• 1/2 lemon, juiced
• 4 small chicken breast fillets
• 2 tablespoons olive oil

INSTRUCTIONS:

• Step 1
  Preheat oven to moderate, 180C.
• Step 2
  In a bowl, combine the tomatoes, capsicum, olives, lemon juice and 1 tablespoon olive oil.
• Step 3
  Heat 1 tablespoon olive oil in a frying pan. Season chicken to taste, then fry for 2-3 minutes each side, until golden. Transfer to a baking dish.
• Step 4
  Add tomato mixture to same pan. Saute for 2-3 minutes, then pour over chicken, toss well and season to taste. Bake for 15-20 minutes, turning once, until chicken is cooked through.

Chicken enchiladas

INGREDIENTS:

• 2 chicken breast fillets, poached and shredded
• 2 shallots, finely chopped
• 2 cups (160g) grated cheddar cheese
• Salt & freshly ground pepper
• 1/4 cup peanut oil
• 8 (13-14cm) corn tortillas
• 1 x 400g can whole peeled tomatoes
• 1/4 cup coriander leaves
• 1 large green chilli
• 1 garlic clove, crushed
• 1 tablespoon pouring cream

INSTRUCTIONS:

• Step 1
  Preheat oven to 190°C. Combine chicken with shallots, half the cheese and season with salt and pepper.
• Step 2
  Heat oil in a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Drain on paper towel. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.
• Step 3
  Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling. Place 2 enchiladas on each plate and serve with dishes of sour cream, avocado and Mexican salsa.

Honey chicken with pak choy

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 red onion, halved, thinly sliced lengthways
• 1 garlic clove, crushed
• 3 large single chicken breast fillets, coarsely chopped
• 2 teaspoons finely grated fresh ginger
• 60ml (1/4 cup) tamari (wheat-free soy sauce)
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons honey
• 1 tablespoon sesame oil
• 2 x 250g pkts jasmine rice in 90 Seconds
• 3 bunches baby pak choy, quartered lengthways

INSTRUCTIONS:

• Step 1
  Heat the vegetable oil in a wok over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.
• Step 2
  Add the tamari, oyster sauce, honey and sesame oil. Season with pepper. Stir-fry for 8 minutes or until chicken is cooked through.
• Step 3
  Meanwhile, heat the rice following packet directions.
• Step 4
  Place the pak choy in a heatproof bowl. Cover with boiling water. Drain.
• Step 5
  Divide the rice, pak choy and chicken among serving dishes. Serve.

Chicken, tomato and chickpea casserole

INGREDIENTS:

• 2 tablespoons plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 x 7cm-long strips lemon rind, white pith removed
• 80ml (1/3 cup) white wine
• 1 x 800g can diced Italian tomatoes
• 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tablespoons chopped fresh continental parsley
• Crusty bread, to serve

INSTRUCTIONS:

• Step 1
  Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.
• Step 2
  Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.
• Step 3
  Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.
• Step 4
  Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)
• Step 5
  Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

Chicken cacciatore

INGREDIENTS:

• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tablespoons capers, coarsely chopped
• 1 tablespoon dried oregano leaves
• 200g button mushrooms, thinly sliced
• 270g pkt garlic bread, warmed
• Steamed green round beans, to serve
• Salt, to season

INTRUCTIONS:

• Step 1
  Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens.
• Step 2
  Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender.
• Step 3
  Divide the chicken cacciatore among serving dishes. Serve with the garlic bread and beans.