Chicken Recipes

Mango & lime chicken wings

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Ingredients

  • 1kg chicken wings
  • oil, for drizzling
  • 200g mango chutney
  • zest of 1 lime
  • 1 red chilli, sliced
  • coriander leaves, roughly chopped

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.

     

Sweet & sticky sesame chicken wings

 

Make a batch of these incredibly moreish sesame chicken wings for your party guests. Serve with a yogurt-harissa dip

 

Ingredients

  • 1kg chicken wings
  • sesame oil, for tossing
  • 1 tbsp chopped fresh oregano
  • zest of 2 lemons and the juice of ½ a lemon, plus lemon wedges to serve
  • 2 tbsp toasted sesame seeds
  • 4 tbsp honey
  • yogurt, to serve
  • harissa paste, to serve

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Season the chicken wings and toss in a little sesame oil in a baking tray. Cook for 30 mins. Mix the oregano, lemon zest, lemon juice, toasted sesame seeds and honey. Paint the mixture all over the wings and return to the oven for 20 mins, turning and painting halfway through cooking. Serve alongside a bowl of yogurt swirled with harissa paste, and a few lemon wedges.

     

Sweet potato jacket with pulled pesto chicken

Combine a baked sweet potato with all the flavours of pesto and you’ll have a quick, easy and flavour-packed supper

 

Ingredients

  • 2 cooked, skinless chicken breasts
  • 100g cream cheese
  • 2 tbsp fresh pesto
  • 2 baked sweet potatoes
  • toasted pine nuts and torn basil leaves, to serve

Method

  • STEP 1

    Shred the chicken breasts using forks. Mix with the cream cheese and pesto. Split the baked sweet potatoes, then fill with the chicken mixture and top with the pine nuts and basil leaves.

     

Chicken & sweetcorn ramen

Ingredients

  • 1 pack instant ramen noodles
  • 600ml chicken stock
  • ½ cooked chicken breast, sliced
  • 4 tbsp sweetcorn, peas or chopped beans
  • 1 egg
  • sesame oil, to serve (optional)

Method

  • STEP 1

    Put the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time).

  • STEP 2

    Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl.

  • STEP 3

    Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like

     

Mango & lime chicken wings

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