Yogurt spiced chicken

This recipe can also be cooked on a barbecue
Ingredients150g yogurt
1 1/2 tablespoons curry powder
1 tsp coriander
4 chicken breasts or 4 quorn fillets
600g basmati rice
vegetable stock cube
1 medium carrot, grated
1 medium chopped pepper
1 deseeded and sliced chilli
fresh coriander
salad to serve

Method
Mix the yogurt and curry powder together, add the coriander.
Place the chicken or quorn into the yogurt and marinate overnight.
Preheat oven to 175 C or 350F
Cook the rice with the stock cube. Drain and rinse to cool quickly.
Add the carrot, chilli, red pepper and coriander.
Take the chicken out of the yogurt mix and bake untill done, 45 minutes.
Serve with the rice and a nice green salad.
9 ProPoints for chicken and 6 for Quorn fillets

Basic roast chicken soup base

This is a great way to use up left over roast chicken.

Ingredients

left over roast chicken (meat, etc and bones separated) 

Carrot peeled (cut in half so it fits into your slow cooker)

Celery stick (cut in half so it fits into your slow cooker)

onion peeled

thyme

method

place the chicken, saving the meat to add later into your slow cooker

Add all the other ingredients and cover with water.

Cook on high for 6 hrs.

Remove the carrot, celery and onion and place in a blender with the chicken meat.

Strain the rest of the soup, discard the bones, etc.

Add enough of the stock to the blender to allow you to puree the other ingredients.

Mix in the rest of the stock.

The soup base freezes well, so you can always have a batch  ready for use.
2 cups=1 can 

This is a great soup base, how you then use it is up to you. 

Chicken soup with ginger and fennel

I have been wondering what to cook with my homegrown fennel bulb, this sounds perfect 

From Anne's Food

serves 4

1 chicken
1 carrot, peeled and cut into smaller pieces
1/2 fennel (fairly small bulb), coarsely chopped
5 ginger slices, 2 mm thick
2 yellow onions, coarsely chopped
1 bay leaf
6 black peppercorns
1 tsp dried tarragon
50 g butter
2 tbsp flour
100 ml cream (full-fat)
1 tbsp sherry or cognac
salt

Place the whole chicken, breast up, i a pot along with the carrot, fennel, ginger and half of the onion. Add the bay leaf, black pepper, tarragon and a pinch of salt. Add water so that it almost covers the chicken, but leaves the top of the breast above water. Bring to a boil, then lower the heat and cover the pot with a lid. Simmer on low heat for 1,5 hours.

Remove the chicken and let it cool enough to handle. Shred the meat.

Pour the boiling liquid through a sieve into a clean pot, and boil until about one litre remains.

Melt the butter i a pot (large enough to hold all the soup) and fry the remaining onion on medium heat until it's softened but not browned. Add the flour and stir well. Gradually add the boiling liquid from the chicken, stirring all the time to avoid clumping. When all liquid has been added, bring to a boil. Lower the heat and let it cook on medium heat for about 10 minutes. Blend the soup until smooth - I prefer an immersion blender.

Add the cream, sherry or cognac, and the shredded chicken. Season with salt, and any additional spices you might like.

ROAST LEMON CHICKEN WITH ROOT VEGETABLES

This new take on the classic roast will fast become a family favourite

Ingredients

 75g Butter

 1 Whole Chicken, approx 1.55kg

 Sprigs of fresh thyme

 1 Lemon

 Assorted root vegetables, roughly chopped

 

Preheat the oven to 200C/180C Fan/Gas 6. Using your hands, rub the butter underneath and over the chicken skin and place some of the thyme sprigs under the skin, too.

Cut the lemon in half and squeeze its juice all over the chicken. Put the squeezed lemon into the cavity of the chicken.

Put the root vegetables and remaining thyme in a medium-sized roasting tin and season. Place the chicken on top and cook for 1½ hours, basting once halfway through cooking. Check the chicken is cooked through before serving (the juices should run clear when the thigh is pricked).

Herb-crust roast chicken

This flavoursome roast chicken with delicious crispy skin, will really impress the family at your next Sunday lunch, plus don't forget to check out our brilliant video for perfect roasties 

Ingredients

The chicken is fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer

Grated zest and juice of 1 orange
2tbsp flat leaf parsley, finely chopped
2tbsp tarragon, finely chopped
6tbsp low-fat spread, like Clover
1 x 2kg whole chicken
Seasoning

Method

In a small bowl, combine the orange zest and juice, parsley, tarragon and the low-fat spread. Loosen the skin of the chicken from the flesh, by easing your fingers or a handle of a spoon under the skin. Rub the herb mixture under the skin of the chicken. 

Place the chicken in a large dish and cover with cling film. Chill for an hour. 

Preheat oven to 200°C/fan 180°C/400°F/gas mark 6. 

Place the chicken in a deep roasting tin and season the chicken generously with sea salt and black pepper. 

Cover the chicken loosely with foil and roast in the oven for an hour. Remove the foil and cook for a further 30 mins. 

Leave the chicken to rest for 10 mins before carving. Watch our video for perfect roast potatoes to serve with your roast chicken.

Chicken and potato casserole

The pics the original one before I converted it to cook in a slow cooker

An easy casserole dish that'll feed the family. A hint of cider and apple give it extra flavour.

 Cooking time: slow cooker  

Serves: 4  

Costs: Cheap as chips

Ingredients

You can include more winter vegetables, such as parsnips, turnips and swedes, to make this a real winter warmer.

350g (12oz) new potatoes, scrubbed and halved  

2tbsp olive oil  

4 chicken boneless portions  

1 celery soup  

150g (5oz) baby carrots  

225ml (8fl oz)cider  

1 chicken soup  

2tbsp freshly chopped thyme  

Salt and black pepper  

1 bunch spring onions, cut into 3cm (1in) pieces  

1 apple, sliced

Method

Brown chicken

Add everything to slow cooker and cook on high for 6 to 8 hrs.