Chicken pasanda

Chicken pasanda

serves 4

ingredients

4 green cardamom pods

6 black peppercorns

1⁄2 cinnamon stick

1⁄2 teaspoon cumin seeds

2 teaspoons garam masala

1 teaspoon chilli powder

1 teaspoon grated fresh root ginger

1 garlic clove, finely chopped

4 tablespoons Greek-styleyogurt pinch of salt

700g/11⁄2lb skinless chicken breast fillets, diced

5 tablespoons groundnut oil

2 onions, finely chopped

3 fresh green chillies, seeded and chopped

2 tablespoons chopped fresh coriander leaves

125ml/4fl oz single cream

•Put the cardamom pods in a dish with the peppercorns, cinnamon, cumin, garam masala, chilli powder, ginger, garlic, yogurt and salt. Add the chicken and stir well to coat. Cover and leave to marinate in the refrigerator for 2 hours.

•Heat the oil in a wok. Add the onions and cook over a low heat, stirring occasionally, for 5 minutes, then add the chicken and marinade, and cook over a medium heat, stirring, for 15 minutes.

•Stir in the chillies and coriander, and pour in the cream. Heat through but do not allow to boil. Serve immediately.

Duck, tomato & pepper stew

 serves 4

ingredients • Brown the duck legs briskly in the

4 duck legs, each cut into oil over a high heat in a wide

2 pieces deep frying pan. Set aside.

3 tablespoons olive oil • Reduce the heat and sweat the

1 small red onion, chopped onion, garlic and peppers gently in

3 garlic cloves, finely chopped the oil until soft. Add the tomatoes,

1 red pepper, seeded and cut thyme, rosemary, salt and pepper

into strips and 150ml/5fl oz water. Bring to

1 green pepper, seeded and cut the boil, return the duck to the pan

into strips and simmer for 40 minutes.

700g/11⁄2lb tomatoes, skinned • Stir in the chocolate and cook for a

and roughly chopped further 5 minutes. Taste, adjust the

2 sprigs of fresh thyme seasoning and serve hot.

1 sprig of fresh rosemary 

15g/1⁄2oz plain chocolate, 

finely chopped 

salt and freshly ground 

black pepper 

Chicken macaroni casserole

 serves 4

ingredients • Preheat the oven to 200°C/

225g/8oz macaroni 400°F/Gas mark 6.

200g/7oz cooked chicken, • Cook the macaroni in salted

cubed boiling water until al dente, then

275g/10oz canned condensed rinse and drain.

mushroom soup • Combine the macaroni with the

125ml/4fl oz milk remaining ingredients, reserving

1 tablespoon chopped fresh enough cheese to sprinkle over the

flat-leaf parsley top. Put in a casserole dish, cover

175g/6oz Cheddar cheese, and bake for about 20 minutes.

grated Serve hot.

Chicken broccoli casserole

 serves 4

ingredients • Preheat the oven to 180°C/

500g/1lb 2oz broccoli florets 350°F/Gas mark 4. Lightly grease

500g/1lb 2oz cooked chicken, a large baking dish with a little

cubed vegetable oil.

275g/10oz canned condensed • Cook the broccoli in water in a

chicken soup covered saucepan until al tender

125ml/4fl oz mayonnaise but still with a bite, then drain.

100g/4oz Parmesan cheese, • Put the broccoli in the prepared

freshly grated baking dish.

1⁄2 teaspoon curry powder • Combine the chicken, soup,

100g/4oz fresh bread, cubed mayonnaise, cheese and curry

25g/1oz butter, melted powder, then spoon over the

 broccoli. Top with the bread and

 butter. Bake in the oven,

 uncovered, for 25–30 minutes until

 heated through. Serve hot.

Duck casserole

 serves 4

ingredients • Preheat the oven to 190°C/

25g/1oz plain flour 375°F/Gas mark 5.

1 duck, jointed and skinned • Season the flour with salt and

4 shallots, finely chopped pepper, and use to coat the duck.

100g/4oz mushrooms, Put the shallots and mushrooms

finely chopped with the duck in a casserole dish.

400ml/14fl oz beef stock • Add enough stock to cover, put on

225g/8oz shelled green peas a lid and cook in the oven for

1 teaspoon chopped fresh mint 45 minutes. Add the peas and mint

salt and freshly ground and continue cooking for a further

black pepper 30 minutes until the duck is tender.

 Serve hot.

Swiss chicken casserole

 serves 4

ingredients

• Preheat the oven to 180°C/

500g/1lb 5oz cooked chicken,

350°F/Gas mark 4.

chopped into bite-size pieces

• Combine the chicken, celery,

175g/6oz celery, sliced

stuffing, salad dressing, milk, onion

200g/7oz herb stuffing,

and cheese in a large casserole

broken up

dish. Season with salt and pepper,

225ml/8fl oz salad dressing

and sprinkle with the almonds.

125ml/4fl oz milk

• Cover the casserole with a lid and

50g/2oz onion, chopped

bake in the oven for 25 minutes.

225g/8oz Emmenthaler

Remove the lid and continue

cheese, grated

baking for a further 10 minutes.

50g/2oz toasted slivered

Serve hot.

almonds

salt and freshly ground

black pepper

French-style pot-roast poussin

serves 4

ingredients 

1 tablespoon olive oil 8 small new potatoes

1 onion, sliced 600ml/1pt chicken stock

1 garlic clove, sliced 150ml/5fl oz dry white wine

50g/2oz smoked back bacon 1 bay leaf

2 fresh poussins, about 2 sprigs of fresh thyme

450g/1lb each 2 sprigs of fresh rosemary

25g/1oz butter, melted 1 tablespoon butter, softened

2 baby celery hearts, quartered 1 tablespoon plain flour

8 baby carrots salt and freshly ground

2 small courgettes, cut into chunks black pepper

•Preheat the oven to 190°C/375°F/Gas mark 5.

•Heat the olive oil in a large flameproof casserole dish, and add the onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.

•Brush the poussin with a little of the melted butter and season well with salt and pepper. Lay on top of the onion mixture, and arrange the prepared vegetables around them. Pour the stock and wine around the poussin, and add the herbs.

•Cover and bake in the oven for 20 minutes, then remove the lid and brush the pousssins with the remaining melted butter. Cook for a further 25–30 minutes until golden.

•Transfer the poussins to a warmed serving platter, and cut each one in half using poultry shears or scissors. Remove the vegetables with a slotted spoon, and arrange them around the birds. Cover with foil and keep warm.

•Discard the herbs from the pan juices. In a bowl, mix together the softened butter and flour to form a paste. Bring the liquid in the pan to the boil, then whisk in teaspoonfuls of the paste until thickened. Season the sauce with salt and pepper, and serve with the poussin and vegetables.

One-pot chicken couscous

 serves 8

ingredients • In a large frying pan over a

900g/2lb boneless, skinless medium-high heat, cook the chicken

chicken breasts, cut into in the oil until well browned on all

2.5cm/1in chunks sides. Using a slotted spoon,

50ml/2fl oz olive oil remove the chicken to a plate.

4 large carrots, peeled and sliced • Reduce the heat to medium.

2 onions, diced • In the remaining drippings, cook

3 garlic cloves, crushed the carrots and onion for 5 minutes.

500g/1lb 2oz canned Add the garlic and cook for a

chicken soup further 2 minutes, stirring frequently.

250g/9oz couscous • Add the soup, Tabasco sauce, salt

2 teaspoons Tabasco sauce and chicken. Bring to the boil, then

1⁄2 teaspoon salt reduce the heat to low, cover and

200g/7oz raisins simmer for 5 minutes. Stir in the

200g/7oz slivered almonds, raisins, almonds and parsley. Heat

toasted through, and serve immediately.

50g/2oz fresh parsley, chopped 

One-pot Cajun chicken gumbo

 serves 2

ingredients • Heat the oil in a wide pan. Fry the

1 tablespoon sunflower oil chicken until golden. Remove the

4 chicken thighs from the pan. Stir in the onion,

1 small onion, diced celery and pepper, and fry for

2 celery sticks, diced 1 minute. Pour off any excess oil.

1 green pepper, seeded • Add the rice and fry, stirring, for a

and diced further minute. Add the stock and

100g/4oz long-grain rice heat until boiling. Add the chilli,

300ml/10fl oz chicken stock okra and tomato purée. Season

1 fresh red chilli, seeded and with salt and pepper.

thinly sliced • Return the chicken to the pan and

225g/8oz okra, trimmed stir. Cover tightly and simmer

1 tablespoon tomato purée gently for 15 minutes or until the

salt and freshly ground rice is tender and the chicken is

black pepper cooked. Serve immediately.