CHICKEN W/ WHITE WINE, BAY & MUSTARD

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

1.5kg chicken, cut into 6 pieces

1 bulb garlic, halved horizontally

1 cup (250ml) dry white wine

8 shallots, peeled

600g small kipfler potatoes, scrubbed then halved lengthways

4 fresh bay leaves, torn

2 cups (500ml) chicken stock

2 tbs wholegrain mustard

1 1/2 cups (180g) frozen peas

1/2 bunch kale, stalks discarded, leaves torn

PUTTING IT ALL TOGETHER: 

Preheat oven to 200°C.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.

Remove from oven and allow chicken to rest for 5 minutes before serving.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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WINNER WINNER CHICKEN DINNER!

MEXICAN STYLE CLUB SANDWICH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

3 small (about 510g) chicken breasts

2 tbs sunflower oil

¼ chipotle in adobo sauce (available in select supermarkets)

¾ cup (180g) sour cream

200g rindless bacon rashers

12 large slices sourdough bread

2 avocados, coarsely mashed

4 iceberg lettuce leaves

2 ripe tomatoes, thinly sliced

200g refried beans (available in select supermarkets), warmed

½ cup (100g) pickled jalapeño, drained

Corn chips & pickles, to serve

PUTTING IT ALL TOGETHER: 

Cut each chicken breast into 3 lengthways. Combine 1 tbs oil and 1 tbs chipotle in a bowl and season. Add chicken, turn to coat and leave to marinate for 10 minutes (or longer if times allows).

Combine remaining chipotle and sour cream in a small bowl and refrigerate.

Heat a barbecue or grill pan to medium/high heat. Line a tray with paper towel. Grill bacon, turning once, for 4 minutes or until crisp and browned. Place on prepared tray.

Grill chicken, turning once, for 6 minutes or until cooked through. Place on tray with bacon, loosely cover with foil and leave to rest. Brush bread with remaining oil and grill for 1 minute each side until charred.

To assemble, spread half the chipotle sour cream on 4 slices of toast, top with bacon, avocado, lettuce and tomato. Top each with another slice of toast, then refried beans, chicken and jalapeño. Spread remaining chipotle sour cream on remaining slices of toast and top the sandwiches cream-side down. Secure with cocktail sticks and serve with corn chips and pickles.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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BURGER TOWN…

ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 small head broccoli, cut into florets

2 tbs avocado oil (or extra virgin olive oil)

1 onion, finely chopped

1 small fennel bulb, finely chopped, fronds reserved

4 garlic cloves, crushed

Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges

2 fresh bay leaves, torn

6 cups (1.5 litres) chicken bone broth

1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped

½ barbecued chicken, meat shredded, skin and bones discarded

PUTTING IT ALL TOGETHER: 

Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required

Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.

Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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SOUPS

MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange plus juice of ½

1kg skinless chicken thigh fillets

CHARRED TOMATO SALSA

2 tbs extra virgin olive oil

6 Roma tomatoes, halved

2-3 jalapeño chillies (according to taste), halved, plus extra sliced, to serve

1 white onion (or ½ brown onion), sliced into 1cm-thick rings

2 cloves garlic, roughly chopped

1 bunch coriander, roughly chopped

Juice of 1 lime

½ tsp sugar

TO SERVE

Warmed tortillas

Thinly sliced red cabbageSour cream

Coriander leaves

Lime wedges

PUTTING IT ALL TOGETHER: 

To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.

For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season. Grill mixture for 5-7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.

Grill chicken skewers, turning once, for 8-10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MEX IS BEST

SMOKY CHICKEN ENCHILADA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 store-bought barbecued chicken, bones and skin removed, meat shredded

400g can pinto or kidney beans, drained and rinsed

500g spreadable cream cheese

¼ cup (60ml) chipotle in adobe sauce (we used La Costena, available from Woolworths)

10 white tortillas

ENCHILADA SAUCE

2 tbs olive oil

2 tbs flour

2 x 400g cans chopped tomatoes

3 garlic cloves, crushed

2 tsp ground coriander

2 tsp ground cumin

2 tsp smoked paprika

2 tsp onion powder

1 tsp chilli flakes

Juice of 1 lime

1 cup coriander leaves, chopped

1 cup grated tasty cheese

TO SERVE

Pickled jalapeños

Coriander

Diced avocado

PUTTING IT ALL TOGETHER: 

For enchilada sauce, heat oil in a saucepan over medium heat, add flour and cook, stirring continually, for 1 minute. Add tomato, garlic, spices and chilli flakes. Season well. Bring to a simmer and cook for 8 minutes, stirring often. Remove from heat and stir in lime juice and coriander.

Combine chicken, beans, cream cheese and chipotle sauce in a bowl and season.

Preheat oven to 200°C. Lightly grease a 30cm ovenproof frying pan, spoon a third of the sauce over the base, cover with 5 tortillas, overlapping slightly, then spread with half the chicken filling followed by another third of the sauce. Scatter with half the cheese, cover with remaining tortillas, remaining chicken filling and remaining sauce, ensuring it covers the filling, and top with remaining cheese. Bake for 35 minutes or until golden, then stand for 10 minutes.

Serve topped with pickled jalapeños, coriander and avocado.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE MEXICAN FLAVOURS

CHICKEN AND APRICOT TAGINE

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

5 green cardamom pods, bruised

1 tbs ground coriander

1 tbs cumin

2 tsp ginger

2 tsp ground cinnamon

6 chicken thigh cutlets, skin on

2 tbs olive oil, plus extra for drizzling

½ cup (115g) dried apricots, halved

Juice of 2 lemons

Pared zest of 1 lemon

1½ cups Israeli couscous

2 red onions, finely chopped

3 carrots, diced

½ cup (60g) pitted green olives

2 tomatoes, chopped

1 cup (250ml) chicken stock

TO SERVE

Coriander leaves

Chopped toasted almonds

Harissa

PUTTING IT ALL TOGETHER: 

Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.

Bring apricots and lemon juice to the boil in a small saucepan, then set aside.

Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.

Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.

Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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MORE EPIC CHICKEN DINNERS

SPEEDY CHICKEN & COCONUT NOODLE BROTH

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

1 tbs coconut oil

¼ cup (60ml) yellow curry paste

400ml can coconut milk

4 cups (1 litre) chicken stock

2 small (about 400g) chicken breasts

150g snow peas, halved diagonally

¼ cup (55g) brown sugar

¼ cup (60ml) fish sauce

Juice of 1 lime

1 packet dried rice noodles, cooked according to packet instructions

TO SERVE

Thai basil

Coriander

Chopped roasted peanuts

Crisp shallots

Thinly sliced green chilli

PUTTING IT ALL TOGETHER: 

Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.

Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS