Marinading chicken pieces and baking them in the oven is super simple and delicious. I always seem to have lots of yoghurt marinade left and there’s nothing you can do with it because it’s full of raw chicken.
To try and break a bt of a food rut we’ve been in were trying out recipes from Perfect Plates in 5 ingrediants, shopping specifically for the ingrediants for chosen dishes, rather than doing a general shop and making stuff.
I’ve been working up in Scotland quite a lot over the last few months and whilst there came across two excellent local treats: macaroni pies (maracroni cheese, in a pie) and chicken tikka pie (you can figure it out).
I love chicken wings and until recently I thought deep frying was the only way to get really crispy results. I was wrong. The combination of baking at two temperatures and a little baking powder makes all the difference.
I love takeaway Chinese lemon chicken so much. Even when it’s bad, it’s good. I’ve already blogged a fakeaway version already using chicken being quickly deep fried, but this version is very easy on the weight watchers points, and that’s pretty important to me right now.
Kebabs have a bad name in the UK and looking at the pavement detritus on a Sunday morning, I’d agree. However a good kebab is a think of wonder, and one of the things which makes it great is a good bread rather than a poor pita.
A good way to use up Christmas trimmings or, in my case, christmas party leftovers and bargins to be had hen shopping.
You will need Chicken portions, I used drumsticks A handful of fresh cranberries 3 peppers A large glass of wine or beer One of these handy stock pots or some leftover gravy A couple of spoonfuls of cranberry sauce A chilli Little bit of garlic and lemon would not go amiss.