Chicken+dishes

The Best of Annabelle Langbein, page 144 The Best of Annabelle Langbein, page 142
 * Blue Ginger, p129 (Les Huynh)**
 * Spicy Chicken Skewers with Chermoula Dipping Sauce **
 * The Free Range Cook, Annabelle Langbein, page 142**
 * Chermoula Marinade **
 * The Free Range Cook, Annabelle Langbein, page 144**
 * Cumin and Lemon Chicken Hotpot **
 * The New Zealand Women's Weekly Website, Annabelle White, 15th June 2014**
 * Miso Roasted Chicken **
 * Fast, Fresh, Simple, Donna Hay, page 146**
 * Sautéed Chicken Breasts with White Wine, Mushrooms & Tarragon **
 * Smart Food for Busy People, Annabel Langbein, page 81**
 * Tandoori-style Chicken with Saffron Lemon Rice **
 * Everyday, Peter Gordon, page 170**
 * Lemon & Garlic Chicken (Lemon & Herb Chicken drumsticks) **
 * More taste than time, Annabel Langbein, page 57**
 * Chicken soba noodles **
 * Takeaway p89 (Les Huynh)**
 * Cantonese Chicken **
 * Spicy Portugese Chicken Sauté **
 * Smart Food for Busy People, Annabel Langbein, page 82**
 * Indian Barbecue Chicken **
 * Zest, Wednesday, 27 January, Sarah Tuck**
 * Annabel Langbein's Chicken and Leek Gratin **
 * http://beattiesbookblog.blogspot.co.nz/2012/09/annabel-langbein-simple-pleasures.html**
 * Oat-fried chicken **
 * Recipe from The Press, Eat with Lucy Corry, 20 April 2016**
 * Vietnamese Ginger Chilli Chicken **

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 * Chargrilled chicken with lime and chilli sauce **
 * Blue Ginger, p129 (Les Huynh)**

4 chicken leg quarters

4 garlic cloves, peeled 2 Tablespoons cleaned and chopped coriander (cilantro) roots 1 lemon grass stem (white part only), chopped 1 teaspoon finely grated fresh ginger 3 Tablespoons fish sauce 2 Tablespoons coconut milk 2 Tablespoons vegetable oil
 * Marinade**

1 long red chilli, deseeded & finely sliced 2 garlic cloves, sliced 1 Tablespoon shaved palm sugar 1 - 2 Tablepsoons fish sauce 3 Tablespoons lime juice 3 makrut (kaffir) lime leaves, central vein removed, leaves very finely sliced
 * Sauce**

To make the marinade, use the mortar & pestle to pound the garlic, coriander, lemon grass and ginger into a paste. Add the fish sauce, coconut milk and oil and stir until well combined. Alternatively, chop the ingredients into a paste using a small food processor. Scoop into a non-metallic bowl with the chicken. Rub the marinade all over the chicken, then leave to marinate in the refrigerator for 3 - 4 hours.

Preheat a chargrill pan or barbecue hotplate over medium-low heat. Remove the chicken from the marinade, reserving the marinade. Cook the chicken for 15-20 minutes, or until cooked through. Turn the chicken regularly and baste with the reserved marinade.

To make the sauce, combine all the sauce ingredients and stir until the sugar dissolves.

to serve, chops the chicken into chunks and serve the sauce and peanuts in small bowls on the side. <><><><><><><><>

The Free Range Cook, Annabelle Langbein, page 144
 * Spicy Chicken skewers with Chermoula dipping sauce **

1.2 kg boneless chicken thighs, cut into thirds or quarters 1/2 recipe of Chermoula Marinade (see below)

Place the chicken pieces in a bowl and stir through 1/2 the Chermoula Marinade recipe. marinate the chicken in the fridge for at least 1 hour or up to 24 hours.

Soak 24 wooden chopsticks or skewers in water for at least 1/2 an hour. When you are ready to cook the chicken lift it out of the marinade and slide 2 - 3 pieces onto each skewer. Shake off and discard any leftover marinade (because it contains the juices of raw chicken this cannot be reused).

Lightly oil a frypan or bbq hotplate and cook the chicken over a medium heat for about 5 - 6 mins on each side, or until fully cooked and golden. Transfer the cooked skewers to a serving plate and serve immediately with a bowl of chermoula dipping sauce.

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The Free Range Cook, Annabelle Langbein, page 144
 * Chermoula Marinade **

2 cloves garlic, crushed 2 Tablespoons finely chopped fresh ginger 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 2 teaspoons brown sugar 1 teaspoon salt juice and finely grated zest of 2 lemons 1 cup unsweetened runny natural yoghurt 1/2 cup coriander leaves (tightly packed) 2 Tablespoons Preserved lemons (optional)

Place all ingredients ,except the preserved lemons, in a food processor or blender and whiz until smooth. Stir in the preserved lemons if using. Chermoula marinade will keep in a covered container in the fridge for 5-6 days

In a bowl mix 1 cup sour cream or Greek yoghurt into 1/2 recipe Chermoula Marinade (see above) Refrigerate until ready to serve. Makes about 2 cups. <><><><><><>
 * Chermoula Dipping Sauce **


 * Cumin and Lemon Chicken Hotpot **
 * The New Zealand Women's Weekly Website, Annabelle White, 15th June 2014**

http://www.nzwomansweekly.co.nz/food/recipes/cumin-and-lemon-chicken-hot-pot/

Ready in 7 hours, including slow cooking time, serves 4-6.
 * 1 kg chicken thighs, skinless, boneless and cut into chunks, 3 x 7cm
 * 1 tbsp ground cumin seeds
 * 2 tsp sesame oil
 * 2 tsp lemon pepper
 * 4 cloves garlic, peeled and finely chopped
 * Juice of 1 lemon
 * Zest of 1 lemon
 * 2 cups pumpkin, peeled, seeded and cut into 2-3cm chunks
 * 1 large leek, sliced
 * 1 cup courgettes, cut into 1cm pieces
 * 1 cup button mushrooms
 * 1 cup celery, sliced
 * 1 tbsp fresh thyme
 * 1 cup chicken stock
 * 2 tbsp white wine
 * 3-4 tbsp Bisto light brown gravy mix
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tbsp cumin seeds

1. Mix the first seven ingredients together and marinate for 15 minutes a bowl. 2. Place the vegetables in the order given into the Crock-Pot. Place the chicken and the marinade on top. 3. Add the thyme, stock and white wine. 4. Season, place lid on Crock-Pot and cook on low for 6 hours. 5. After six hours place 1/2 cup liquid from Crock-Pot in a small bowl and mix in Bisto and cumin. 6. Combine this to make a paste, add to casserole, mix thoroughly. Cook on high for 15 minutes. Serve accompanied with hearty hunks of crusty bread. <><><><><><><><>


 * Miso Roasted Chicken **
 * Fast, Fresh, Simple, Donna Hay, page 146**

1/3 cup (75g) white miso paste (NB: the miso mixture is best halved for just 2 chicken breasts) 1/3 cup (80ml) mirin 2 teaspoons sesame oil 2 chicken breast fillets

1 Tablespoon sesame seeds 3 baby eggplants, halved

Preheat a grill on a high heat. (When I did it, I just baked the breasts at 220˚C. Place the miso, miring & sesame oil in a bowl and mix to combine. Place the chicken (and eggplant, cut-side up - if using) into a baking dish lined with non-stick baking paper. Spoon the miso mixture over the chicken and eggplant and sprinkle with the sesame seeds. (I just put each breast in the bowl to coat it thoroughly, & spooned rest over the top) Place under the hot grill and cook for 18 - 20 minutes, until the chicken is cooked through and eggplant is tender. It can be served with noodles and wilted spinach. Serves 2.

I've used broccoli instead of the eggplant and found that the flavor was quite strong on the broccoli (James thought it was ok). The miso mixture is great over the chicken. <><><><><><><><>


 * Sautéed Chicken Breasts with White Wine, Mushrooms & Tarragon **
 * Smart Food for Busy People, Annabel Langbein, page 81**


 * Prep time: 10 minutes**
 * Cook time: 20 minutes**

4 boneless, skinless chicken breasts salt & pepper 2 Tablespoons butter 2 rashers bacon, diced 300g field mushrooms, sliced 1 Tablespoon flour 1/2 cup white wine 1 1/2 cups chicken stock(or use 1/2 can chicken broth mixed with water to make 1 1/2 cups) 1 teaspoon dried tarragon

Season the chicken breasts with salt and pepper. Melt the butter in a pan and brown chicken on both sides. Remove and reserve.

Add the bacon and cook until it starts to brown. Add the mushrooms and cook until dry. Mix in the flour and cook, stirring over heat for about 1 minute.

Mix in the wine, stock and tarragon and simmer for 10 minutes. Return the chicken to the pan. Cook for 10 minutes, turning after 5 minutes.

Serve on a bed of rice or with creamy whipped potatoes and lightly cooked vegetables. Serves 4. <><><><><><><><>


 * Tandoori-style Chicken with Saffron Lemon Rice **
 * Everyday, Peter Gordon, page 170**

4 large chicken legs (thigh & drumstick) //[I've used 6 boneless, skinless chicken thighs with this recipe & there was plenty of marinade - cooked them for 30mins//) 300ml plain yoghurt [//I've used greek yoghurt//] 3 Tablespoons vegetable oil 4 cloves garlic, peeled & chopped 2 Tablespoons rosemary leaves 2 teaspoons smoked paprika or regular paprika 1 teaspoon cumin seeds or fennel seeds [//I've only tried it with cumin seeds so far//] 1 teaspoon flaky salt

300g basmati rice 1 pinch saffron (it's a surprisingly strong spice so use sparingly) [//I used 4 small threads but it probably could have taken double that quantity//]. 3 strips lemon peel 1/2 teaspoon salt 550ml cold water

1 handful of coriander leaves, to garnish 1 lemon, quartered

In a bowl, mix together the yoghurt, oil, garlic, rosemary, paprika, cumin or fennel seeds and flaky salt. Add the chicken and toss it all together, making sure the marinade coats the chicken evenly. Cover tightly and put in the fridge for between 2 - 12 hours. The longer it marinates, the tastier and more tender it will be.

Preheat oven to 190˚C. Line a roasting tray with baking paper (it'll make it easier to clean) and sit the chicken pieces on it. Roast for 30 - 40 minutes, turning them over halfway through, until cooked. To test, cut through the thickest past of the thigh with a small knife 0 the juices should run out clear.

While the chicken is roasting, cook the rice. Rinse it in a sieve under cold running water, then put in a pot. Add the saffron, lemon peel, salt and cold water. Bring to the boil, then turn to a simmer, put the lid on and cook for 10 minutes. Turn the heat off and leave to sit in a warm place undisturbed until the chicken is cooked.

To serve, divide the rice among four plates and sit the chicken and any roasting juices on top. Garnish with the coriander and serve with a lemon wedge. <><><><><><><><>

3 cups chicken stock 2 star anise 1 cinnamon stick ¼ cup Lee Kum Kee Premium Soy Sauce ¼ cup Chinese cooking wine 1 tablespoon Lee Kum Kee Pure Sesame Oil 4 cm piece of ginger, sliced 1 red chili, sliced lengthways 1 teaspoon Szechaun peppercorns 2 chicken breasts 1 telegraph cucumber, thinly sliced into rounds 1 bunch baby radish, thinly sliced 3 spring onions, thinly sliced 1 punnet cherry tomatoes, halved 3 sticks celery, thinly sliced 1/3 cup roasted peanuts 3 tablespoons toasted sesame seeds 1-2 handfuls watercress or baby spinach ½ cup sliced mint leaves ½ cup chopped coriander 3 tablespoons Lee Kum Kee Hoisin Sauce 1½ tablespoons Lee Kum Kee Premium Soy Sauce 1 1/2 tablespoons rice vinegar 1 ½ tablespoons Lee Kum Kee Pure Sesame Oil 1 teaspoons grated ginger 1. Place chicken stock, star anise, cinnamon stick, Lee Kum Kee Premium Soy Sauce, cooking wine, Lee Kum Kee Pure Sesame Oil, ginger, Chili, Szechuan peppercorns and chicken breasts in a medium sized pot. Add more stock if needed, so that the chicken is just covered. Bring to a gentle simmer and cook until chicken is just cooked through – this will take about 8-10 minutes, depending on the thickness of the chicken breasts. Remove from heat and leave to cool in the liquid until cool enough to handle, about 15 minutes. 2. Meanwhile, prepare all the ingredients for the salad and make the Hoisin dressing. To make the dressing combine all dressing ingredients and mix well. 3. To serve, toss all salad ingredients together with half of the Hoisin dressing. Thinly slice chicken breasts and serve over the salad along with the remaining dressing drizzled over the top.
 * Poaching Liquid**
 * Salad**
 * Hoisin Dressing**
 * Method:**

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 * Lemon & Garlic Chicken (Lemon & Herb Chicken drumsticks) **
 * More taste than time, Annabel Langbein, page 57**


 * Prep time: 5 minutes + marinating**
 * Cook time: 15 - 20 minutes**

8 chicken drumsticks (1 kg boneless, skinless chicken breasts/thighs) 1/4 cup olive oil 3 Tablespoons lemon juice 1 teaspoon crushed garlic 1 Tablespoon fresh chopped rosemary leaves salt & freshly ground pepper to taste

1 lemon halved, cut into very fine slices OPTIONAL - 1/2 cup green olives & several fresh sage leaves

Combine chicken with all the other ingredients, except lemon slices, olive and sage leaves. Marinate for at least 15 minutes.

Preheat BBQ grill plate. Lift chicken from marinade. Cook for about 8 - 10 minutes per side (3 - 4 mins per side for chicken tenderloins) Alternatively microwave drums in covered container for 6-7 mins, then bbq grill for 5 mins each side.

Sprinkle over lemon slices (and optional olives & sage leaves) in the last 5 mins of cooking to prevent overcooking.

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 * Chicken soba noodles **
 * Takeaway p89 (Les Huynh)**

200g (7oz) soba (buckwheat) noodles 125ml (1/2 cup) chicken stock 4 Tablespoons shaoxing rice wine 4cm piece fresh ginger, sliced 1 onion, quartered 500g boneless, skinless chicken breast

1 Tablespoon mirin 2 Tablespoons Chinese black vinegar 2 Tablespoons light soy sauce 2 Tablespoons vegetable oil 2 teaspoons sesame oil 1 Tablespoon lime jiuce 2 spring onions, thinly sliced
 * Dressing**

Put 3 litres water into a large saucepan and bring to the boil. Add the soba noodles and cook for 4 -5 minutes uncovered, or follow the packet instructions. Drain, refresh under cold water, then drain well again. Cover and refrigerate.

Put the stock, rice wine, ginger and onion in a large saucepan. Bring to the boil, then add the chicken and simmer for 6 minutes, Turn off the heat and cover with a lid, allowing the chicken to cool in the stock. - it will continue to cook during this time. Remove the chicken from the stock. Use your hands or a fork to shred the meat. Discard the stock.

Combine all the dressing ingredients and mix well. Combine the chicken and noodles in a bowl. Add sufficient dressing to moisten and gently mix. To serve, pile the noodle mixture into a large bowl and sprinkle with sesame seeds. Serve with any remaining dressing. <><><><><><>

The Best of Annabelle Langbein, page 144
 * Cantonese Chicken **

To prepare: 10 mins To cook: 17 mins, includes sauce

2 large onions, cut into thin segments 1 Tablespn oil 1 Tablespn each, crushed garlic & fresh root ginger, grated 1/4 cup oyster sauce 3/4 cup water (note: original recipe suggests 1/2 cup oyster & 1/2 cup water) 500g boneless chicken, cut into very thin strips (Annabel says to slice the meat thinly across the grain for maximum tenderness) 550g assorted fresh vegetables sliced e.g. broccoli, carrots, courgettes, capsicum

Cook onions in oil in a large pan or wok until soft. Add garlic, ginger, oyster sauce, water and chicken and simmer for 5 minutes. While the chicken cooks,s team or microwave the sliced vegetables (We just cook them in the same pot) Serve with rice or noodles. <><><><><><><><>


 * Spicy Portugese Chicken Sauté **
 * Smart Food for Busy People, Annabel Langbein, page 82**

This spicy chicken sauté is a wonderful blend of sweet and hot flavours

Preparation time: 10 mins + marinating Cooking time: 15 minutes

4 single boneless, skinless chicken breasts salt & freshly ground pepper to season 1 Tablespoon crushed garlic (we've used finely chopped & that works well too) 1 Tablespoon oil 2 red and/or yellow peppers, thinly sliced 1 cup prepared pasta sauce (a tin of savory tomatoes works well too) 1/2 cup water (if using a tin of tomatoes, no need to add water) 2 Tablespoons Marsala (sherry works well as a substitute) 1 sparing dash of tabasco or hot pepper sauce

Season the chicken with salt & pepper and mix with the garlic. Leave to marinate for at least 10 minutes. Heat the oil and fry the chicken until lightly browned all over. Remove and reserve. Add the peppers to the pan & cook until starting to brown. Add the pasta sauce, water, Marsala and chicken, pressing it into the sauce. Simmer for 15 minutes, turing the chicken after 10 minutes. Serve with rice. Serves 4.

<><><><><><><><><> http://www.stuff.co.nz/life-style/food-wine/recipes/76152291/what-i-make-when-i-dont-want-the-holidays-to-end
 * Indian Barbecue Chicken **
 * Zest, Wednesday, 27 January, Sarah Tuck**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Serves 6** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Preparation: 10 minutes** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Cooking: 12-14 minutes**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 teaspoons ground cumin** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 teaspoons ground coriander** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 teaspoon turmeric** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 tablespoon curry powder** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**pinch of cayenne pepper** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 tablespoon runny honey** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 tablespoon lime juice** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 cloves garlic, crushed** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**¼ cup tomato sauce** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**⅓ cup high-smoke-point flavourless oil such as rice bran**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**12-14 boneless, skinless chicken thighs**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**⅔ cup mango chutney (I used Barkers Peach & Mango chutney)** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Indian flatbreads to serve** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**3 limes, halved**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Marinade:** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Put the spices, honey, lime juice, garlic, tomato sauce and ¼ cup of the oil in a bowl and whisk to combine. Season with salt and freshly ground black pepper. <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Trim the chicken thighs and slice in half. Put in the marinade, stir to coat, cover and leave for 1 hour or up to overnight. <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Heat the barbecue to medium-hot and brush the hot plate or grill with a little of the remaining oil. Cook the chicken for 6-7 minutes each side or until cooked through (slice to check that there is no pink remaining). <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Heat the flatbreads for 5 minutes, either in the oven or by popping on a spare bit of grill plate, then serve immediately with the chicken, the mango & avocado salad, mango chutney, lime halves and Indian flatbreads.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**MANGO, SPINACH AND AVOCADO SALAD** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**Serves 6** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: 18px;">**Preparation: 10 minutes**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 cup plain yoghurt** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: 18px;">**½ teaspoon cumin** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**finely grated zest of 1 lime** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 tablespoons lime juice** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 teaspoons runny honey**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**⅓ cup coriander leaves** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**⅓ cup mint leaves** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**6 cups spinach leaves** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 large avocado, peeled, sliced** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**1 mango, peeled, cut into 2cm cubes** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**2 spring onions, thinly sliced** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">**½ red chilli, deseeded, finely chopped** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Put the yoghurt, cumin, lime zest and juice and honey in a small bowl and whisk well to combine. Season with salt and freshly ground black pepper to taste.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;">Toss most of the herbs, reserving some for garnish, with the spinach and layer onto a serving plate with the avocado, mango and spring onions. Drizzle with the yoghurt dressing and sprinkle with the chilli and remaining herbs to serve. <span style="font-family: Arial,Helvetica,sans-serif; font-size: 12px;"><><><><><><><><>

http://beattiesbookblog.blogspot.co.nz/2012/09/annabel-langbein-simple-pleasures.html
 * <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">Annabel Langbein’s Chicken and Leek Gratin **

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">It’s easy to get stuck in a rut cooking the same old things, but one of the easiest ways to get out of that rut is to revitalise old favourites. Here I’ve given a classic leek and chicken bake a fabulous update by marinating the chicken in cayenne, mustard and worcestershire sauce. It’s such a useful dish to make in advance and keep in the fridge until you’re ready to pop it in the oven.

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Prep time 20 mins <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;"> Cook time 1¼ hours <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;"> Serves 6

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">3 tbsp butter <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">4 leeks, thinly sliced <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">salt and ground black pepper <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">12 boneless, skinless chicken thighs <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">2 tsp dijon mustard <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">2 tbsp worcestershire sauce <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ tsp cayenne pepper <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 tsp thyme leaves <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ tsp salt <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ cup cream or chicken stock <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 recipe Provençal Crust (see below)

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Heat butter in a heavy pan, add leeks and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green (about 15 minutes). <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Remove cooked leeks from heat and mix in cream or chicken stock. Spread evenly in the base of a large, shallow baking dish. Arrange chicken thighs on top then cover with Provençal Crust. The gratin can be prepared in advance to this stage and chilled for several hours until needed. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">When ready to cook, preheat oven to 180°C. Bake until chicken <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;"> is fully cooked through and crumbs are golden (about 1 hour).

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">I often double this recipe so I can keep some in the freezer. It makes a great topping for a gratin, cauliflower cheese or braised vegetables and can also be used as a crust for lamb or a topping for baked mushrooms.
 * <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">Provençal Crust **

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Prep time 10 mins <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;"> Makes 2½ cups

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ loaf day-old rustic bread <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">4 cloves garlic <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">2 handfuls parsley leaves <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 tsp coarsely chopped rosemary leaves <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">3 anchovies <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">60g butter, softened but not melted <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">finely grated zest of 1 lemon <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ cup coarsely grated parmesan

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Break bread into rough chunks, removing crusts if they are <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;"> very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif;">Place garlic, parsley, rosemary, anchovies, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Provençal Crust will keep in a container in the fridge for up to a week or can be frozen.

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 * Oat-fried chicken **
 * Recipe from The Press, Eat with Lucy Corry, 20 April 2016**


 * Serves 4**
 * Preparation time: 15 mins**
 * Cooking: 15-20 mins**

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">600 g boneless, skinless chicken thighs <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">½ cup plain flour <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 1/2 teaspoons smoked paprika <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 teaspoon dried oregano <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 teaspoon ground cumin <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 teaspoon ground coriander <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">3/4 teaspoon cayenne pepper <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1/2 teaspoon salt <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">2 eggs <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">1 Tablespoon Dijon mustard <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">2 cups rolled oats <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">4-5 Tablespoons rice bran oil

<span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Heat the oven to 200 degrees Celsius, and line a shallow oven tray with foil and /or baking paper. Set aside. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Cut the chicken thinghs in half, flattening them out as much as possible. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Put the flour, spices and salt into a large bowl and stir well. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Beat the eggs & mustard together in a second shallow bowl. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Put the rolled oats in a shallow dish, then line the three dishes up together on the bench so you have a miniature production line, with a large plate at the end of it for the finished product. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Dredge each piece of chicken in the seasoned flour, then dip into the egg mixture. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Lastly, roll it in the oats, making sure it's well covered. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Remove to the waiting tray and repeat the process with the remaining chicken. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Heat about 3 Tablespoons of the oil in a large, heavy frying pan. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Fry the chicken in batches, cooking for 2-3 mins each side, adding more oil as/if necessary. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">As the pieces are cooked, remove them to the foil lined try. When they're all done, put the tray in the oven for 5-10 mins to finish them off. <span style="color: windowtext; font-family: Arial,Helvetica,sans-serif; font-size: 12pt;">Serve hot with the condiments of your choice and a crunchy green salad.

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 * Vietnamese Ginger Chilli Chicken **
 * The Best of Annabelle Langbein, page 142 **

To prepare: 5 minutes

To cook: 10 minutes


 * 3 Tablespoons vegetable oil
 * finely grated rind of 1 lemon
 * 2 Tablespoons minced fresh ginger
 * 1 small red chilli, finely chopped
 * 2 cloves garlic, crushed
 * 600g boneless chicken, cut in thin strips
 * 1 teaspoon sugar
 * 2 Tablespoons fish sauce
 * 2 Tablespoons lime or lemon juice
 * 2 Tablespoons water
 * 2 teaspoons cornflour
 * 2 handfuls bean sprouts
 * 2 spring onions, thinly sliced

Optional: snow peas, cabbage, carrots, peppers etc

Heat oil & fry lemon rind, ginger, chilli & garlic for about 1 minute until garlic starts to brown. Add chicken & stir fry for 5 mins, until lightly browned. Add sugar, fish sauce, lime juice & water mixed with cornflour & simmer for 2-3 minutes. Mix in sprouts & spring onions & any other vegetables for 1 minute to heat through. Serve over rice or noodles. Serves 4

**Busy Day Dinner Idea**: serve on rice noodles with fried peppers & green beans. <><><><><><>