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Much as I love to have a pan bubbling away on the stove, I often feel that the most stress free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that the tray-bake is the safest way to go. Enjoy the easefulness of the oven: you just bung everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. Photo by Lis Parsons.

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Let's Do Lunch: Gino D'Acampo's peri peri chicken burger Gino D'Acampo's peri peri chicken burger is the ultimate summertime treat! Ingredients (makes 4) 4 chicken breastsThe finely grated zest and juice of 1 lemonOlive oil2 garlic cloves, finely minced1 tsp chilli flakes1 tsp paprika1 tsp hot sauce1 tbsp white wine vinegar1 tsp oregano

Easy Balsamic Rosemary Chicken This is a quick and easy recipe for balsamic rosemary chicken that never fails to please even picky eaters. Making a simple reduction sauce using balsamic vinegar, garlic and fresh rosemary creates a flavorful marinade for the chicken. This chicken smells wonderful when baking and tastes even better when ready! The skinny for 1 serving, 169 calories, 3 grams fat and 4 Weight Watchers POINTS PLUS. Serve with steamed veggies, baked potatoes and mash some of the delicious sauce (marinade) into each potato. Prep Time: 10 minutes Chill Time for Marinade: 45 minutes Bake Time: 35 minutes

Purple Sprouting Broccoli with Clementine and Chilli This recipe came about as so many recipes do: I was in a kitchen (my publisher’s, in fact) and just seized upon the most immediately available ingredients. It worked so gloriously, and I have stayed true to it, cooking it faithfully and frequently – when the season allows – in my own kitchen. And when purple sprouting broccoli is not available, I simply use leggy tenderstem, or regular broccoli, instead.

Skinny Greek Yogurt Chicken Lately, I've tried to be a much better Pinterest user. Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try! I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. The Waitrose Press Centre Grilled Pork & Chorizo with Chickpea Rice Ingredients: 500g essential Waitrose British Pork Diced Leg2 tbsp Belazu Chermoula Paste200g Cooks’ Ingredients Chorizo, halved1 red pepper, cubed1 chicken stock cube300g easy-cook long grain rice1 classic vine tomato, roughly choppedPinch saffron strands400g can chickpeas, drained2 tsbp chopped parsley 1 Mix together the pork and chermoula paste then thread onto metal skewers, alternating with the chorizo and red pepper. Cook under a medium grill or on a barbecue for 15–20 minutes, turning regularly until nicely browned and cooked through.

Lemon-and-Sage Roasted Chicken Recipe Kate Sears Ingredients 2 lemons, thinly sliced 6 fresh sage leaves 1 (6-pound) chicken 3 teaspoons olive oil, divided 3/4 pound parsnips, peeled and trimmed 3/4 pound carrots, peeled and trimmed 1/2 pound turnips, peeled and trimmed 1 pound fingerling potatoes, halved 2 tablespoons chopped fresh thyme Preparation 1.

COXINHA Although a regular coxinha really is the size and shape of a pear, these are mini versions, and you can get a fabulous 70 out of not much more than three small chicken breasts (although I feel I should have used 6 chicken thigh fillets instead, given the name of this dish) and a great deal of flour. Yes, they are time-consuming to make, but if you get a bunch of friends together and get a little conveyer belt going, it is enormously companionable. I have given measurements below, but I find it easier to think in terms of ratios: in other words, for each cup of chopped cooked chicken, you will need a cup of flour and a cup of liquid. By the way, I find a small chicken breast fillet yields one cup of chopped meat. Helio, whose recipe this is, says that in Brazil these are commonly made and then frozen and then dipped in egg and breadcrumbs and deep fried from frozen.

The Chic Chef: Better-Than-Fried Roasted Chicken, Baby Potatoes, and Beet and Goat Cheese Salad Photo Credit: ELLE Hey girls! It’s a new week and a new year, and I’ve got three more easy and delicious recipes to add to your repertoire. This week, we’re making crispy-skinned roast chicken thighs, easy roasted baby potatoes, and a simple yet sophisticated beet and goat cheese salad. If you’re a Pinterest-a-holic like me, you’re bound to have come across at least 10 different chicken recipes that claim to be “better than fried.” While nothing can quite replace the crunchy skin and moist meat of an awesome piece of country friend chicken, I’ll be bold enough to say that this method comes pretty darn close.

Jamie Oliver - Magazine main courses | serves For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through. Serves 6 chicken fajitas with homemade guacamole & salsa Method A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny. Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips.

Pasta with meatballs in tomato sauce 1. To make the meatballs, just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. 2. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them. Chicken with Mustard Cream Sauce This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes: It’s delectable, tangy, strange, creamy, and bold!