5 d. ago Curry leaf chicken with salted egg yolk sauce – rich, golden and full of flavour

This luxurious, umami-packed dish balances crisp fried chicken with a creamy, velvety sauce made from salted egg yolks, curry leaves and evaporated milk

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2 w. ago Rukmini Iyer’s quick and easy recipe for crispy chicken with zhoug and jersey royals | Quick and easy

Fried, breadcrumbed chicken with new potatoes, all brought to life by a garlicky Yemeni sauce of chilli, preserved lemons, herbs and spicesYou can’t go wrong with crisp, panko-fried chicken, and this version with zhoug is an absolute winner. You could describe zhoug as a green chilli sauce, but that wouldn’t quite do justice to this amazing Yemeni condiment, which is packed with flavour from preserved lemons, cardamom and garlic. Use some to stir through the hot, just-cooked jersey royals, then serve the rest as a sauce for the chicken. The only accompaniment you then need is a light green salad: a handful of whatever leaves are to hand, some finely sliced fennel and a few pumpkin seeds, all dressed with lemon juice, olive oil and sea salt. Continue reading...

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2 w. ago Jamie Oliver's 'easiest' chicken pasta recipe has only five ingredients

The celebrity chef's Greek-inspired chicken pasta dish is the perfect meal to cook for the family on a weeknight as it's packed with flavour and is easy on the purse

Society

3 w. ago Rachel Roddy’s recipe for chicken scaloppine with mushrooms and marsala | A kitchen in Rome

A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauceThe term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to be borrowed from the old Norse skalpr (“sheath”) or Middle Dutch schelpe (“shell”). This explains the shape, and why the word evolved to describe a slice of meat that has been pounded until it’s the same slimness all over.This week’s recipe is inspired by the restaurant Bocca Di Lupo in Soho, which a few months ago, after a night at the theatre with my parents, was one of the few places still open and more than welcoming to walk-ins at 10.30pm. Sitting on the high stools at the end of the long, marble bar, Dad chose ravioli filled with ricotta and spinach, while Mum and I had scaloppine di pollo al marsala e funghi (thin chicken escalope with mushrooms in a soft, slightly thickened marsala sauce). The meal and wine would have been superb in any circumstance, but the feeling of relief combine...

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3 w. ago Chicken rendang and rasam: Sugen Gopal’s recipes for Malaysian comfort food

A simple, fragrant, restorative soup, plus a chickeny twist on the classic Indonesian-Malay aromatic ‘dry’ curryComfort food means different things to different people, and today’s recipes are what do it for me. Rasam is the dish I crave whenever I’m feeling under the weather, because it gives me a boost. This thin, brothy soup is considered to be very good for digestion, so in Malaysia we often serve it at the end of a meal. Rendang, meanwhile, originated in Indonesia before becoming popular across south-east Asia, and is now particularly associated with Malaysia. It is spicy, sweet and very fragrant, because it features both lemongrass and lime leaves. I learned how to cook it from my mum and auntie back at home in Seremban – Mum’s version uses fresh green chillies, but I also add some dried kashmiri chillies, to give it a darker colour and, in my opinion, a better flavour, too. As with many Malaysian recipes, it all begins by making a kari paste, which you can do well in advance,...

Society

3 w. ago This chicken caesar dip is filthy, crunchy and dangerously scoopable

All the best bits of a Caesar salad, but in dip form – with chicken, bacon, croutons and a whole lot of mayo. Sonali Shah’s recipe is messy, moreish and made for sharing (or not)

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3 w. ago Sunday best: Thomasina Miers’ recipes for braised chicken with chickpeas and rosewater dried apricots

An aromatic Persian stew, followed by stewed dried apricots with pistachio cookiesSpring is here in all its glory, as the birds testify with their ebullient chitter-chat. But the weather is wilful and the air can turn chilly in a flash, and it’s this in-between time when soothing braises made with lighter ingredients are just what’s needed. I recently found a recipe for an Iranian chicken stew recipe that paired carrots and yoghurt, and its sunniness really appealed to me; I added cardamom for its evocative scent and chickpeas for body, and it was demolished by the troops. Pudding had to be simple, and both the biscuits and poached apricots can be made a few days ahead, so it is also blissfully easy. A lovely spring lunch for a lazy, sun-soaked day. Continue reading...

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