Best chicken recipes

• 1 chicken breast fillet skinless
• 2 chicken thighs skinless and boneless
• 100 g egg noodles
• 2 l chicken stock
• 1 red chilli deseeded and thinly sliced
• 1 clove garlic finely chopped
• 4 spring onions finely sliced, green and white parts separated
• Thumb-sized piece ginger grated
• ½ stick lemongrass grated
• Small tin sweetcorn drained
• A few sprigs coriander roughly sliced
• Soy sauce to taste, approx. 2 tbsp
• Black pepper
• Salt

• 4 chicken thighs skin-on
• A pinch smoked salt available in most supermarkets, but normal salt can be used as an alternative
• 4 garlic cloves
• ½ lemon cut into wedges
• Honey to taste
• 4 sprigs thyme (alternatively use 2 tsp dried thyme)
• Chilli flakes to taste, alternatively use black pepper
• Rapeseed oil or other neutral cooking oil

• 1 kg Chicken thighs skin off and cut into two
• 75 ml Corn or vegetable oil
• 1/2 tsp Cumin seeds
• 2 Bay leaves
• 3 Green cardamom pods
• 4 Black pepper corns
• 4 Red onions finely chopped
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tbsp Cumin powder
• 2 tbsp Coriander powder
• 1 tbsp Chilli powder
• 1 tbsp Turmeric
• 2 tsp Salt
• 4 Tomatoes blended to a puree
• 400 ml Water or chicken stock
• 1/4 tsp Garam masala powder
• 1 tbsp Fresh coriander chopped

• 1.5 kg chicken thighs or drumsticks or a mixture of both
• 660 ml dark beer such as porter or stout
• 2 brown onions roughly chopped
• 4 carrots peeled and cut into inch chunks
• 4 red potatoes cut into inch chunks
• 2 sticks celery roughly chopped
• 1 yellow courgette cut into inch chunks
• 1 tsp dried thyme
• 2 bay leaves
• 4 cloves garlic minced/finely chopped
• 2 tbsp light brown sugar
• 2 tbsp Dijon mustard
• 50 g butter
• Plain flour for coating the chicken pieces
• Salt and freshly-ground black pepper
• Neutral oil for frying such as vegetable or rapeseed oil

For the filling

• 300 g Chicken ground
• 200 g Fresh prawns (shrimps) shelled
• ½ bunch Chinese garlic chives finely chopped
• 1 clove Garlic crushed
• 1 tbsp Chinese Shao Shing wine
• 1 tbsp Light soy sauce
• ½ tsp Ginger freshly grated
• ½ tsp Dried shrimp ground
• Sugar a pinch
• 1½ tsp Sesame oil
• 1 tsp Cornflour
• 1 tsp Salt
•  ½  tsp White pepper ground

For the dumplings

• Whole chives
• 4 Shu-mei wrappers (Wonton Skin)

• 400 g 14oz chicken wings
• 1 lemon
• 3 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 1 garlic bulb cut in half
• A pinch sweet pimentón sweet smoked paprika
• 3 tbsp honey
• 2 tbsp coriander leaves chopped
• Sea salt
• Freshly ground black pepper

• 4-6 flour or corn tortillas
• 2 chicken thighs skinned and boned
• 2 chicken breasts skinned
• 1 small brown onion
• 1 small red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp chilli flakes I like ancho, arbol, or pasilla
• ½ tsp ground cinnamon
• 1 tsp oregano use Mexican oregano, ideally
• 2 tsp sugar
• Salt
• Neutral cooking oil such as vegetable or rapeseed oil
• Optional toppings such as sliced avocado, guacamole, sour cream, salsa, cheese, or refried beans

• 30 grams Honey
• 30 ml White wine vinegar
• 30 grams Mayonnaise
• 40 grams Wholegrain mustard
• 500 grams New potatoes
• 1 Fennel bulb
• 20 grams Fresh parsley
• 3 Celery sticks
• 1 Granny Smith apple
• 6 Chicken drumsticks
• Salt & black pepper to taste
• Olive oil extra virgin