5-7 small fresh red birdseye chillies, roughly chopped
2 long red chillies, roughly chopped
3 garlic cloves, roughly chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon sea salt
PORTUGESE-STYLE BARBECUED CHICKEN
Step 1 To make the chilli sauce, place the chillies and garlic in the bowl of a small food processor and process, scraping down the side occasionally, until chillies are finely chopped. Add oil, lemon juice and salt and process until just combined. Transfer to a screw-top jar or plastic container.
Step 2 Place 1 chicken, breast side up, on a clean work surface. Use poultry shears to cut breast in half, splitting breast bone. Press chicken to open flat. Cut on either side of backbone and discard backbone. Remove breast bone halves and tuck under wings. Pat dry with paper towel. Repeat with remaining chicken.
Step 3 Preheat barbecue grill on high. Use a knife to make 5mm-deep and 4cm-long cuts into chicken flesh. Reserve 2 1/2 tablespoons chilli sauce. Brush underside of chicken with some remaining chilli sauce.
Step 4 Reduce heat to medium. Place the chicken, skin-side up, on the preheated barbecue grill. Cook for 10 minutes, brushing occasionally with a little of the chilli sauce. Brush the top of the chicken with the remaining chilli sauce and then turn over. Cook for a further 8 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
Step 5 Transfer chicken to a plate, cover loosely with foil and set aside for 5 minutes to rest. Brush chicken with reserved chilli sauce and serve immediately with lemon wedges and chips.
6 (about 120g each) free-range chicken breasts
1 tablespoon fresh rosemary leaves
2 garlic cloves, chopped
1 eschallot, finely chopped
Juice and grated rind of 1 lemon
1/2 cup extra virgin olive oil
Step 1 Place chicken in a shallow dish. In a separate bowl, combine rosemary, garlic, eschallot and lemon rind and juice. Whisk in the olive oil, then pour over the chicken. Cover and leave to marinate in the fridge overnight.
Step 2 Preheat the oven to 180°C.
Step 3 Remove the chicken from the marinade, place on a lightly greased roasting tray and bake for 25 minutes or until cooked through.
Step 4 Meanwhile, place marinade in a saucepan and whisk over low heat until slightly reduced and thickened. Serve chicken with the sauce, the herb garden salad and couscous salad.
2 tablespoons olive oil
2 leeks, trimmed, halved, washed, sliced
400g coliban potatoes, peeled, diced into 1cm cubes
1/4 cup plain flour
1 1/2 cups chicken stock
1 small barbecued chicken, skin and bones removed, meat shredded
Step 1 Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.
Step 2 Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.
Step 3 Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.
2 teaspoons olive oil
8 chicken lovely legs
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced tomatoes
1 chicken stock cube
1 cup frozen broad beans, thawed, peeled
1 tablespoon fresh thyme leaves
Freshly ground black pepper
200g dried spiral pasta, optional, to serve
MEDITERRANEAN CHICKEN CASSEROLE
Step 1 Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
Step 2 Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
Step 3 Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
Step 4 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 5 Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.
1/2 cup natural yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
1 bay leaf
2 teaspoons sweet paprika
425g can tomato puree
150ml chicken stock
1 cup thickened cream
Steamed basmati rice, to serve
Step 1 Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Step 2 Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
Step 3 Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Step 4 Garnish with cashews, chopped coriander and serve with rice.