Yakitori Domburi

 

                    Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of bok choy will increase your daily vegetable count.

4 servings (467 calories per serving)

• 4 skinless boneless chicken breasts
• 2 tablespoons salt-reduced soy sauce
• One-third cup mirin
• 2 tablespoons water
• 2 teaspoons grated fresh ginger
• 1 garlic clove, chopped
• 2 cups short-grain white rice
• 4 cups water, extra
• 1 tablespoon canola oil
• 2 tablespoons sugar
• 1 bunch bok choy
• 2 scallions, thinly sliced

1. In a glass bowl, combine the chicken breasts, soy sauce, mirin, water, ginger and garlic ; cover and marinate in the refrigerator for at least 4 hours.
2. Wash the rice under several changes of water until it almost runs clear.
3. Drain, add to a pot and pour 3 cups of the extra water ; cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for 12-14 minutes or until the water has been absorbed.
4. Remove from the heat and allow the rice to sit covered for 10 minutes.
5. Meanwhile, remove the chicken from the marinade, reserving the marinade.
6. Heat a frying pan over medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked.
7. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.
8. In the same pan, add the reserve marinade, adding the remaining water and the sugar ; bring to a boil, then allow it to simmer for 1-2 minutes.
9. Skim off any scum with a metal spoon ; add the bok choy and cook until it starts to wilt, about 1 minute.
10. Just before serving, add the scallions.
11. To serve, divide the rice into some deep bowls, top with the bok choy and sliced chicken, and gently spoon over the sauce.

BON APPÉÉÉÉÉÉTIT

Chicken Satay Stir-Fry

 

                    This Indonesian-style stir-fry combines colourful crunchy vegetables and tender chicken strips. Served with toasted white or whole wheat pita bread.

4 servings (342 calories per serving)

• ¼ cup smooth peanut butter
• One-third cup reduced-fat coconut milk
• 2 tablespoons chicken stock
• 1 lemon, zest finely grated
• 1 tablespoon canola oil
• 2 garlic cloves, crushed
• 1 red chili pepper, deseeded and finely chopped
• 350 gr skinless boneless chicken breasts, cut into thin strips
• 1 tablespoon ive-spice powder
• 1 red pepper, deseeded and sliced
• 2 carrots, peeled and cut into julienne strips
• 175 gr button mushrooms, sliced
• 2 tablespoons chopped cilantro

1. In a small bowl, whisk together the peanut butter, coconut milk, stock and lemon zest until blended, then set aside.
2. Heat the oil in a wok or large frying pan over a high heat ; add the garlic and chili pepper and stir-fry for 30 seconds to release the flavours.
3. Add the chicken and five-spice powder and stir-fry 3-4 minutes until the chicken has coloured all over ; add the red pepper, carrots and mushrooms and stir-fry for 2-3 minutes until slightly softened.
4. Pour the peanut butter mixture into the wok and stir-fry for a further 2-3 minutes until the chicken is cooked through and tender.
5. Remove from the heat, stir in the chopped cilantro and serve immediately.

BON APPÉÉÉÉÉÉTIT

Chicken Noodle Soup

 

                    This is one of the simplest soups to make with wonderful exotic flavours provided by lemon grass, coconut, ginger and chili pepper. The addition of thin noodles makes it quick and easy to prepare in one pot.

4 servings (441 calories per serving)

• 6 cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 lemon grass stalks, white part only, finely chopped
• 2 teaspoons finely chopped fresh ginger
• 1 red chili pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 3 skinless boneless chicken breasts
• 150 gr instant thin rice noodles
• 175 gr fresh baby corn, sliced on the diagonal
• 150 gr small button mushrooms, thinly sliced
• 1 tablespoon salt-reduced soy sauce
• 414 ml can light coconut milk
• 1 lime, zest grated and juiced
• 200 gr bok choy, sliced
• 3 scallions, thinly sliced on the diagonal
• Small handful of cilantro, roughly chopped

1. Pour the chicken stock into a large pot, add the lemon grass, ginger, chili pepper and garlic and bring to a boil.
2. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked.
3. Lift out the chicken with a slotted spoon, put onto a cutting board and allow to cool ; leave the pot of stock on the heat.
4. Break or cut the noodles into the hot stock, then add the baby corn, mushrooms, soy sauce and coconut milk ; bring the pot back to simmering temperature, then cook 3 minutes.
5. Meanwhile, cut the chicken into fine shreds.
6. Stir the chicken into the soup with the lime zest and juice and the bok choy and simmer gently for 2 minutes until the bok choy has wilted.
7. Laddle the soup into four soup bowls and scatter with scallions and cilantro.
8. Provide a spoon and a fork for ease when eating.

BON APPÉÉÉÉÉÉÉTIT

Buffalo Chicken Wraps

 

                    This fuss-free meal is a favorite, with its tender chicken, tortillas, crunchy végétables and spicy buffalo wing sauce. Feel free to change the veggies to suit your taste.

8 servings (449 calories per serving)

• 1½ pounds chicken tenderloins
• 1 cup buffalo wing sauce, divided
• 8 lettuce leaves
• 8 flour tortillas (10 inches), warmed
• 16 bacon strips, cooked
• 1 green pepper, cut into strips
• ½ cup ranch salad dressing

1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil.
2. Reduce heat, cover and simmer for 10-12 minutes or until meat is no longer pink.
3. Remove from the heat, cool slightly.
4. Shred the chicken with two forks.
5. Place a lettuce leaf on each tortilla, spoon about ½ cup chicken mixture down the center.
6. Top with bacon and green pepper, drizzle with ranch dressing and remaining buffalo wing sauce.
7. Roll up and serve.

BON APPÉÉÉÉTIT

Greek-Style Chicken Burgers

 

                    The original recipe for these burgers called for lamb or beef, but try ground chicken to decrease the fat. The sauce easily doubles as a great dip for vegetables and toasted pita chips.

4 burgers (350 calories per burger)

• ½ cup fat-free plain yogurt
• ¼ cup chopped peeled cucumber
• ¼ cup reduced-fat feta cheese
• 1½ teaspoons snipped fresh dill
• 1½ teaspoons lemon juice
• 1 small garlic clove, minced

Burgers

• 1 medium onion, finely chopped
• ¼ cup dry bread crumbs
• 1 tablespoon dried oregano
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 pound ground chicken
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 tomato slices

1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl.
2. Place yogurt in prepared strainer, cover with edges of cheesecloth.
3. Refrigerate for 8 hours or overnight.
4. Remove yogurt from cheesecloth and discard liquid from the bowl.
5. Stir in the cucumber, feta cheese, dill, lemon juice and garlic ; set aside.
6. In a bowl, combine onion, bread crumbs, oregano, lemon juice, garlic, salt and pepper.
7. Crumble chicken over mixture and mix well ; shape into four burgers.
8. Lightly coat the grill with cooking oil, grill the burgers, covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165F and juices run clear.
9. Serve each on a bun with lettuce, tomato and 2 tablespoons yogurt sauce.

BON APPÉÉÉÉÉTIT

Peanut Chicken "Caribbean cooking"

 

                    The rich sauce for this popular Caribbean dish is best made with smooth peanut butter, although it can also be made with ground peanuts.

Serves 4

• 900 gr boneless chicken breast portions, skinned and cut into cubes
• 2 garlic cloves, crushed
• 2 ml dried thyme
• 2 ml ground black pepper
• 15 ml curry powder
• 15 ml lemon juice
• 30 ml butter or margarine
• 1 onion, chopped
• 45 ml chopped tomatoes
• 1 fresh hot chilli, seeded and chopped
• 30 ml smooth peanut butter
• 450 ml warm water
• Salt
• Fresh cilantro sprigs, to garnish
• Fried plantain, to serve

1. Put the chicken in a large bowl and stir in the garlic, thyme, black pepper, curry powder, lemon juice and a little salt.
2. Cover and marinate in a cool place for 3-4 hours.
3. Melt the butter or margarine in a large pan, add the onion, sauté gently for 5 minutes, then add the seasoned chicken.
4. Fry over a medium heat for 10 minutes, turning frequently, and then stir in the tomatoes and chili.
5. In a small bowl, blend the peanut butter to a smooth paste with a little warm water and stir this paste into the chicken mixture.
6. Gradually stir in the remaining water, then simmer gently for about 30 minutes or until the chicken is fully cooked.
7. Add a little more water if the sauce begins to dry out.
8. Garnish with sprigs of fresh cilantro and serve hot with slices of fried plantain.

BON APPÉÉÉÉÉÉÉÉTIT

Beer-Can Chicken "Ultimate BBQ"

                    This simple technique lets you roast a whole chicken on the grill using beer to keep the bird moist.

4 servings

• 1 (4-lb.) whole chicken
• 1 tablespoon vegetable oil
• 1½ tablespoons BBQ Chicken Rub
• 1½ teaspoon salt
• 1 (12-oz.) can beer

1. If applicable, remove neck and giblets from chicken, and reserve for another use.
2. Pat dry with paper towel, brush cavity and outside of chicken with oil.
3. Stir together BBQ Chicken Rub and salt, sprinkle mixture inside cavity and on outside of chicken.
4. Chill chicken 30 minutes to 12 hours, let chirken stand at room temperature 30 minutes.
5. Light one side of grill, heating to 350F to 400F medium-high heat, leave other side unlit.
6. Open beer, place chicken upright onto beer can, fitting can into cavity, pulled legs forward to form a tripod, so chicken stands up right.
7. Place chicken upright on unlit side of grill.
8. Grill, covered with grill lid, 1 to 1½ hours or until golden and a meat thermometer inserted into thickest portion of thighs registers 165F.
9. Carefully remove chicken from can.
10. Cover chicken loosely with alminium foil, let stand 10 minutes before serving.

BBQ Chicken Rub

                    Smoked paprika, red pepper, cumin, and thyme are just a few of the spices that give this chicken rub its depth and flavor. It's also ideal for beef and pork.

Gives 6 tablespoons

• 2 tablespoons kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1½ teaspoons ground red pepper
• 1½ teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper

1. Stir together all the ingredients.
2. Store in an airtight container up to 6 months.

BN APPÉÉÉÉTIT

Grilled Chicken Wings "Ultimate BBQ"

 

6 to 8 servings 

• 2 lb chicken wings
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Honey Drizzle of choice, recipes follow

1. Preheat grill to 350F to 400F "medium-high" heat.
2. Toss together wings and oil in a large bowl.
3. Sprinkle with salt and pepper, toss to coat.
4. Grill wings, covered with grill lid, 25 to 30 minutes or until skin is crisp and wings are done, turning occasionally.
5. Toss with desired Honey Drizzle.

Cider Vinegar-Brown Butter Honey Drizzle

About ¾ cup

• ¼ cup butter
• ½ cup honey
• 1 tablespoon apple cider vinegar

1. Cook butter in a saucepan over medium-high heat 5 minutes or until brown and fragrant.
2. Transfer to a small bowl, and cool 5 minutes.
3. Cook honey and vinegar in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
4. Whisk in brown butter.

Horseradish-Honey Mustard Drizzle

About ¾ cup

• ½ cup honey
• 3 tablespoons prepared horseradish
• 2 tablespoons coarse-grained mustard

1. Cook honey, horseradish, and mustard in a small saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.

Cracked Pepper-Rosemary Honey Drizzle

About ½ cup

• ½ cup honey
• 1 teaspoon cracked black pepper
• 1 "3-inch" fresh rosemary sprig

1. Cook honey, 2 tablespoons water, pepper, and rosemary sprig in a saucepan over medium heat, stirring often, 2 minutes or until thoroughly heated.
2. Discard rosemary.

Chili-Lemon Honey Drizzle

About 1 cup

• ½ cup honey
• ¼ cup bottled chili sauce
• 2 tablespoons fresh lemon juice

1. Cook honey, chili sauce, and lemon juice over medium heat, stirring often, 2 minutes or until thoroughly heated.

BON APPÉÉÉÉÉÉÉÉÉTIT

Chicken and Bacon Burgers

 

                    Mixing some bacon into the ground chicken suffuses the burgers with extra flavor and ensures that they stay wonderfully succulent. Just go easy on the salt when you are seasoning the mixture.

Serves 4

• 12 oz/350 gr Canadian bacon slices, rind removed
• 1½ cups fresh ground chicken
• 6 shallots, chopped
• 2-4 garlic cloves, crushed
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh parsley
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1 tablespoon corn oil

1. Preheat the broiler to high.
2. Cook 8 oz/225 gr of the bacon under the hot broiler for 5-8 minutes, or until crisp, remove and let cool.
3. Place the broiled bacon in a food processor and add the ground chicken, shallots, and garlic.
4. Using the pulse button, chop finely, add the tomato paste, parsley, and salt and pepper and process for 1-2 minutes, or until blended.
5. Scrape onto a board and shape into 4 equal-size burgers, coat in the flour and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through.
8. Meanwhile, preheat the broiler again and cook the remaining bacon for 5-8 minutes, or until crisp.
9. Arrange some salad greens on the bases of 4 toasted whole-wheat bap bases, top with the burgers and the bacon, and spoon over a little cranberry sauce.
10. Add the lid and serve with freshly cooked french fries.

BON APPÉÉÉÉÉTIT

Bacon-Wrapped Chicken Burgers

 

                    You can alter the flavor and texture of these luscious burgers by replacing the pine nuts with slivered almonds or unsalted cashews. If using whole nuts, chop them first and, if liked, toast lightly.

Serves 4

• 1 lb/450 gr fresh ground chicken
• 1 onion, grated
• 2 garlic cloves, crushed
• ½ cup pine nuts, toasted
• 2 oz/55 gr Gruyère cheese, grated
• 2 tablespoons fresh snipped chives
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 1-2 tablespoons corn oil

1. Place the ground chicken, onion, garlic, pine nuts, cheese, chives, and salt and pepper to taste in a food processor.
2. Using the pulse button, blend the mixture together using short sharp bursts.
3. Scrape out onto a board and shape into 4 equal-size burgers, coat in the flour, then cover and let chill 1 hour.
4. Wrap each burger with 2 bacon slices, securing in place with a wooden toothpick.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until thoroughly cooked through.
7. Arrange some shredded iceberg lettuce and thinly sliced red onion on the bases of 4 ciabatta rolls.
8. Top with a burger and a spoonful of mayonnaise, finish with a few snipped fresh chives.
9. Place on the lids and serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

The Ultimate Chicken Burger

 

                    These deliciously tender, thin pieces of breaded chicken, served in a classic sesame bun with ketchup or mayonnaise, will go down very well with all the chicken and burger enthusiasts you know.

Serves 4

• 4 large chicken breast fillets, skinned
• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 1 cup fresh white bread crumbs
• 2 tablespoons corn oil
• 2 beefsteak tomatoes, sliced

1. Place the chicken breasts between 2 sheets of non-stick parchment paper and flatten slightly using a meat mallet or a rolling pin.
2. Beat the egg white and cornstarch together, then brush over the chicken, cover and let chill for 30 minutes, then coat in the flour.
3. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 6-8 minutes on each side, or until thoroughly cooked.
6. Add the tomato slices for the last 1-2 minutes of the cooking time to heat through.
7. Place some shredded romaine lettuce on the base of 4 toasted sesame seed baps, top with the burger, then the sliced tomatoes.
8. Spoon over a little tomato ketchup or mayonnaise and place the lid in position.

BON APPÉÉÉÉÉÉTIT

Chicken Parmigiana

 

2 servings

• 1 can "15 ounces" tomato sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• 1 egg
• ¼ cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 boneless skinless chicken breast halves "4 ounces each"
• 2 tablespoons olive oil
• 2 slices mozzarella cheese

1. In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder.
2. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Meanwhile, in a shallow bowl, lightly beat the egg.
4. In an another shallow bowl, combine bread crumbs and Parmesan cheese.
5. Dip chicken in egg, then coat with crumb mixture.
6. In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a meat thermometer reads 170F.
7. Top with mozzarella cheese, cover and cook 3-4 minutes longer or until cheese is melted.
8. Serve with tomato sauce.

Note - Substitute 2 cups of your favorite marinara sauce for the                            homemade sauce in this recipe. Serve the chicken over angel hair             pasta for a quick, satisfying meal.

BON APPÉTIT

Savory Apple-Chicken Sausage

 

                    These easy-to-make sausage patties taste great and make an elegant brunch dish. The recipe is easily doubled or tripled for a crowd, and the sausage freezes well whether it's cooked or raw.

8 patties

• 1 large tart apple, peeled and diced
• 1 teaspoon poultry seasoning
• Salt and pepper, to taste
• 1 pound ground chicken

1. In a large bowl, combine all the ingredients ; mix well.
2. Shape into eight 3-in. patties.
3. In a large skillet coated with cooking spray, cook patties over medium heat for 5-6 minutes on each side or until a meat thermometer reads 165F and juices run clear.

BON APPÉTIT

Chicken Finger Tacos for two

 

                    Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time.

2 servings

• 1 egg, lightly beaten
• ½ cup seasoned bread crumbs
• Pinch of salt and pepper 
• 4 chicken tenderloins
• 1 tablespoon canola oil
• 4 corn tortillas "6 inches", warmed
• ½ cup shredded cheddar cheese
• Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves, optional

1. Place egg in a shallow bowl.
2. In an another shallow bowl, combine bread crumbs, salt and pepper.
3. Dip chicken in egg, then roll in bread crumb mixture.
4. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes or until no longer pink.
5. Serve on tortillas with cheese and optional ingredients if desired.

BON APPÉTIT

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

 

                    This tagine is both fruity and spicy, and the rosemary and ginger give it a delightful aroma.

4 portions

• 2 tablespoons olive oil plus 1 tablespoon butter
• 1 onion, finely chopped
• 3 resh rosemary sprigs, 1 finely chopped, the other 2 cut in half
• 7.5 cm fresh ginger, peeled and finely chopped
• 2 fresh red chillies, deseeded and finely chopped
• 1-2 cinnamon sticks
• 8 chicken thighs
• 1 cup ready-to-eat dried apricots
• 2 tablespoons honey
• 1 x 400g/14oz can plum tomatoes with juice
• Leaves rom a small bunch of fresh green or purple basil
• Salt and pepper
• Plain, Buttery Couscous, to serve (recipe below)

1. Heat the oil and butter in a tagine or heavy-based casserole dish ; add the onion, chopped rosemary, ginger and chillies and sauté until the onion begins to soften.
2. Stir in the halved rosemary sprigs and the cinnamon sticks ; add the chicken thighs and brown them on both sides.
3. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice ; add a little water, if necessary, to ensure there is enough liquid to cover the base of the tagine and submerge the apricots.
4. Bring the liquid to the boil, then reduce the heat ; cover and simmer gently for 35-40 minutes, until the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Shred the larger basil eaves and leave the small ones intact ; sprinkle them over the chicken and serve with Plain, Buttery Couscous.

Plain, Buttery Couscous

4-6 servings

• 2 cups couscous, rinsed and drained
• ½ teaspoon salt
• 400 ml warm water
• 2 tablespoons olive oil
• 2 tablespoons butter, broken into small pieces

To serve

• 1 tablespoon butter
• 2-3 tablespoons blanched, flaked almonds

1. Preheat the oven to 350F (180C).
2. Tip the couscous into an ovenproof dish, stir the salt into the water and pour it over the couscous ; leave the couscous to absorb the water for 10 minutes.
3. Using your fingers, rub the oil into the couscous grains to break up the lumps and aerate them.
4. Scatter the butter over the surface and cover with a piece of foil or wet parchment paper ; put in the preheated oven for about 15 minutes, until the couscous is heated through.
5. Meanwhile, prepare the almonds ; melt the butter in a heavy-based frying pan set over medium heat, add the almonds and cook, stirring until the begin to turn golden, remove from the pan and drain on kitchen paper.
6. Take the couscous out of the oven and fluff up the grains with a fork.
7. Serve it from the dish or tip it onto a plate and pile it high in a mound, with the toasted almonds scattered over the top.

BON APPÉTIT

Triple-A Chicken Salad

 

                    This combination of apricots, apples, and almonds is a triple play in any league.

Serves 4 to 6

• 1 to 1½ cups poppyseed dressing (recipe below)
• ½ cup dried apricots, cut in quarters
• 1½ pounds shredded cooked chicken, chilled
• ½ cup sliced green onions
• ½ teaspoon minced lemon zest
• ½ cup sliced almonds, toasted
• 1 apple (such as Granny Smith), sliced thin
• Lettuce leaves, for garnish

1. In a medium bowl, combine the poppyseed dressing with the apricots ; let the bol sit for 30 minutes to 1 hour.
2. Mix in the chicken, green onions, and lemon zest ; refrigerate the salad, covered, if you wish.
3. Shortly beore serving, stir the almonds and apple into the salad ; mount the salad on lettuce leaves.

Poppyseed Dressing

Makes about 2 cups

• ¼ cup sugar
• ¼ cup honey
• ¼ cup white vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon grated onion
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 cup canola or corn oil
• 1 tablespoon poppyseeds

1. In food processor or with a mixer, combine all ingredients except the oil and the poppyseeds.
2. Pour in the oil and continue mixing until the dressing is thick ; blend in the poppyseeds.
3. Rerigerated, the dressing keeps for a couple of weeks ; if it separates, process or mix it again before using.

BON APPÉTIT

Mediterranean Chicken with Olives

 

                    This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red peppers make a chunky vegetable sauce for chicken pieces, with spicy chorizo sausage, sun-dried tomatoes, rosemary and olives adding taste of the Mediterranean. 

                    Serve with crusty bread so you don't waste any of the delicious juices.

Serves 4

• 30 ml olive oil
• 2 onions, roughly chopped
• 2 garlic cloves, minced
• 15 ml chopped fresh rosemary
• 40 gr chorizo sausage, skinned and diced
• 2 large red peppers, deseeded and roughly chopped
• 80 ml sun-dried tomatoes, roughly chopped
• 398 ml can chopped tomatoes
• 60 ml dry white wine
• 4 skinless boneless chicken breasts or large thighs (about 500 gr)
• 80 ml pitted olives (black, green or a mixture)

1. Heat the oil in a large, heavy flameproof casserole or deep frying pan.
2. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden.
3. Add the chorizo and peppers and cook over a medium heat, stirring frequently, for a couple of minutes or until the sausage turns slightly golden.
4. Add the sun-dried tomatoes, the canned tomatoes with their juice, and the wine ; season with freshly ground black pepper, then stir well and bring to a simmer.
5. Add the chicken and stir to coat with the sauce ; bring to a boil, then reduce the heat so the sauce simmers.
6. Cover and cook for 25-30 minutes until the chicken is tender and the sauce is thick.
7. Just before serving, stir in the pitted olives and cook for just long enough to heat them through.

BON APPÉTIT

Honeyed Five-Spice Chicken Pockets

 

                    Five-spice powder, a fragrant mix of cinnamon, cloves, fennel seeds, star anise and Sichuan peppercorns, is used a great deal in Chinese cooking, and here it adds an Asian flavour to appetizing pita bread sandwiches.

Serves 4

• 60 ml lemon juice
• 30 ml honey
• 2 ml five-spice powder
• 3 skinless chicken breasts
• 4 large whole wheat pita breads
• 3 romaine lettuce leaves, shredded
• 16 cherry tomatoes, halved
• 1 large carrot, peeled and coarsely grated

Lemon and herb yogourt dressing

• 125 ml low-fat plain yogourt
• ½ lemon, zest grated and juiced to yield 10 ml juice
• 30 ml chopped fresh flat-leaf parsley

1. Put the lemon juice, honey and five-spice powder in a shallow dish large enough to hold the chicken breasts in a single layer, and mix together until well blended.
2. Make three deep slashes in each chicken breast, then put into the dish.
3. Rub the marinade all over the chicken, and well into the slashes ; cover ith plastic wrap and marinate in the refrigerator for at least 30 minutes.
4. To make the dressing, blend together the yogourt, lemon zest and juice and the parsley and season to taste ; cover and chill until required.
5. Remove the chicken from the refrigerator to bring to room temperture.
6. Preheat the grill to medium and line the grill tray with foil ; set the shelf on the lowest position.
7. Put the chicken breasts on the tray and cook for about 20 minutes, basting occasionally with the marinade and turning halfway through cooking.
8. Thinly slice the chicken on the diagonal and set aside to cool.
9. Sprinkle the pita breads with a little water and warm under the grill for 2-3 minutes.
10. Meanwhile, toss the lettuce, tomatoes and carrot with the dressing.
11. Slice open one side of each pita bread to make a pocket.
12. Divide the chicken and salad among the pitas and serve immediately.

BON APPÉTIT