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Hot paprika chicken kebabs with grilled pineapple

Hot paprika chicken kebabs with grilled pineapple

This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish
Total Time 40 mins
Servings 6
Calories 353 kcal

Ingredients
  

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic crushed
  • 1/2 lemon juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets cut into 3 cm chunks
  • a large handful mint leaves chopped
  • 2 tbsp sesame seeds toasted
  • 1 or 2 red chillies sliced
  • cooked basmati rice to serve

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime juiced
  • 1 ripe pineapple peeled and cut into thick round slices

Instructions
 

  • Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  • Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  • Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores
  • Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  • Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Quinoa chicken salad

 

Quinoa chicken salad

A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest
Total Time 40 mins
Servings 2
Calories 431 kcal

Ingredients
  

  • 75 g quinoa
  • 2 small chicken breasts
  • 2 tsp vegetable oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red onion chopped
  • 1/2 cucumber chopped
  • 2 plum tomatoes finely chopped
  • a handful of mint leaves shredded, plus a few leaves to serve
  • 1 tbsp extra-virgin olive oil
  • 2 tsp sumac

Instructions
 

  • Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
  • Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.
  • Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.
  • Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.
  • Pile onto plates and top with the remaining sumac and more mint leaves, if you like.

Cajun chicken wraps with zingy slaw

Cajun chicken wraps with zingy slaw

Shop-bought cajun seasoning transforms chicken breasts in this fiery, high-protein wrap recipe. Add soured cream, coriander and red cabbage for colour and texture
Total Time 25 mins
Servings 2
Calories 549 kcal

Ingredients
  

  • 2 large chicken breasts cut into bite-sized pieces
  • 1 tsp sunflower oil
  • 2 tbsp Cajun seasoning
  • 1/4 red cabbage shredded
  • 1/2 red onion thinly sliced
  • 1 red chilli thinly sliced (de-seeded if you don’t like it too spicy)
  • a small bunch coriander roughly chopped
  • 1 lime  juiced
  • 4 tbsp half-fat soured cream
  • 4 tortilla wraps
  • hot sauce to serve

Instructions
 

  • Put the chicken pieces into a bowl and add the oil, cajun seasoning and lots of salt and pepper. Leave to marinate for a few minutes while you make the slaw.
  • Tip the cabbage, onion, chili and coriander into a bowl with a little seasoning, and squeeze over the lime juice. Toss well.
  • Heat a non-stick frying pan until hot then cook the chicken for 4-5 minutes, tossing regularly, until charred and cooked through.
  • Spread 1 tbsp of soured cream onto each wrap, pile on some of the slaw, then top with the chicken pieces. Splash on some hot sauce and serve.

Honey sesame chicken with long-stemmed broccoli

Honey sesame chicken with long-stemmed broccoli

Slather hunks of tender chicken breast in a sweet, sharp sauce and pair with leafy greens for a protein-rich meal
Total Time 25 mins
Servings 2
Calories 379 kcal

Ingredients
  

  • 2 tsp toasted sesame oil
  • 2 chicken breasts  cut into pieces
  • 2 cloves garlic finely chopped
  • 4 spring onions cut into 3cm pieces
  • 300 g long-stemmed broccoli  trimmed
  • 1 tbsp sesame seeds   toasted

SAUCE

  • 1 tbsp cornflour
  • 1 tbsp rice vinegar
  • 1 tbsp runny honey
  • 1 tbsp tomato ketchup

Instructions
 

  • Heat the sesame oil in a non-stick frying pan over a high heat and fry the chicken breast pieces with lots of seasoning for 5 minutes or until starting to turn golden, then add the garlic and cook for a minute.
  • Meanwhile, whisk together the cornflour and rice vinegar, then add the remaining sauce ingredients along with 100ml of water. Tip this into the pan along with the spring onion pieces and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened.
  • Cook the broccoli in a large pan of lightly salted boiling water for 3-4 minutes or until cooked through, then drain well. Divide the broccoli between two plates then pile on the chicken and sauce, and scatter over the sesame seeds.

Chicken with Puy lentils, lemon and herbs

The perfect nutritious, filling meal. This dish pairs chicken breast with cholesterol-blasting, peppery puy lentils seasoned with lemon, garlic and parsley.

Chicken with Puy lentils, lemon and herbs

Ingredients
  

  • chicken stock 650ml
  • Puy lentils 100g
  • olive oil
  • chicken breasts 2 skin on
  • garlic 2 cloves finely chopped
  • lemon 1 juice and zest
  • parsley a small bunch roughly chopped

Instructions
 

  • STEP 1
  • Put 500ml of the chicken stock into a pan. Add the lentils and simmer until tender, about 20 minutes. Heat 1 tbsp olive oil in a non-stick frying pan.
  • Put the chicken breasts in skin-side down and cook until the skin is golden brown. Turn over and cook for 5-6 minutes add the garlic to the pan, stir for a minute, then add the rest of the stock, lemon juice and zest and simmer for a couple of minutes.
  • Drain the lentils and toss through the parsley. Slice the chicken and serve on a bed of lentils with the pan juices spooned over.

Notes

Adapted from olivemagazine.com

Patrick William’s jerk chicken brochettes with saffron couscous

Patrick WIlliam’s jerk chicken brochettes make for a light meal but so packed with flavour it will feel like a treat. Wet jerk seasoning is available in most supermarkets.

Patrick William’s jerk chicken brochettes with saffron couscous

Ingredients
  

  • Ingredients
  • skinless chicken breasts 4 cut into 3cm chunks
  • wet jerk seasoning 4 tbsp
  • red peppers 2 cut into 3cm chunks
  • yellow peppers 2 cut into 3cm chunks
  • red onions 2 cut into 3cm chunks
  • vegetable oil
  • couscous 200g
  • lime 1 zested
  • extra-virgin olive oil
  • chicken stock 200ml
  • saffron 2 pinches
  • cucumber ½ seeded and diced
  • plum tomatoes 2 seeded and diced
  • coriander chopped to make 2 tsp
  • chives chopped to make 2 tsp

Instructions
 

  • Method
  • STEP 1
  • Put the chicken in a bowl, season then add the wet jerk seasoning and marinate for 2-3 hours in the fridge.
  • STEP 2
  • Alternate chicken and vegetables on 8 skewers, brush with veg oil and grill, or chargrill, for 6-8 minutes, turning.
  • STEP 3
  • Season the couscous, add the lime zest and a drizzle of olive oil. Heat the stock and infuse with saffron for a few minutes. Strain onto the couscous. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork, add the cucumber, tomatoes and herbs and serve with the brochettes.

Notes

Adapted from olivemagazine.com

Chicken quesadillas

These chicken quesadillas make a great spicy snack or meal and couldn’t be easier to put together. Make use of cooked chicken slices and a jar of sweet red peppers to have this on the table in less than 30 minutes

Chicken quesadillas

Ingredients
  

  • Ingredients
  • flour tortillas 8
  • chicken breasts 2 cooked and sliced
  • Peppadew sweet peppers 150g drained and roughly chopped
  • red onion 1/2 finely sliced
  • rocket a handful
  • Gruyère cheese or comté 200g grated

Instructions
 

  • Method
  • STEP 1
  • Sprinkle 4 tortilla wraps with the ingredients. Top with the remaining tortillas.
  • STEP 2
  • Heat a non-stick frying pan, add a quesadilla for 3-4 minutes until the tortilla browns, then flip and cook the other side. Repeat with the other quesadillas, then serve in wedges.

Notes

Adapted from olivemagazine.com

Thai coconut chicken

We love a freshly made, aromatic curry, but don’t always have time to make one. This red Thai chicken curry uses ready-made paste, making it achievable as a quick and easy midweek meal.

Thai coconut chicken

Ingredients
  

  • Ingredients
  • Thai red curry paste 1-2 tbsp depending on how hot you like it
  • half-fat coconut milk 400ml tin
  • skinless chicken breasts 2 cut into strips
  • green beans 100g
  • cherry tomatoes 100g
  • brown rice 100g steamed to serve

Instructions
 

  • Method
  • STEP 1
  • Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.

Notes

Adapted from olivemagazine.com

Devilled chicken

This chicken dish is really easy but full of flavour. Serve with a baked potato and salad for a quick and comforting midweek meal.

Devilled chicken

Ingredients
  

  • Ingredients
  • tomato purée 2 tsp
  • white wine vinegar 2 tsp
  • cayenne pepper a pinch
  • mustard powder 1 tsp
  • boneless chicken thighs 4
  • baked potato or baked sweet potato to serve
  • green salad to serve

Instructions
 

  • Method
  • STEP 1
  • Mix the tomato purée with the vinegar, cayenne, mustard powder and a pinch of salt to make a paste. Rub this over the chicken then grill for about 7 minutes on each side or until cooked through. Serve with baked potato and salad.

Notes

Adapted from olivemagazine.com