- Cooking

Summer Chicken – Dressed to Please

For versatility and simplicity, it just doesn’t get better than chicken. For speed, breast best. Sliced, diced and fried with a simple sauce and served with pasta, rice, couscous or salad. For deeper flavour and juicy partnership with stronger Asian, Cajun, Persian influences, go leg & thigh …


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Fruity Chicken Salad

 

Speed is everything with this dish as the peaches will sit for days, hard as stone in the fruit bowl, then you have just moments to peel, stone and slice them before they go over. With plump sweet / sour blueberries, peppery rocket greens, strong cheese of goat or salty feta and a generous drizzle of Mango & Orange Dressing – the salad is ready.

For the chicken breast, which we grill for the salad, we’ll lift it with fruit, spice and chilli. The combination of Korean BBQ Sauce and Chilli Ketchup brushed onto the meat will do the trick.

The superbly rich dark fruity Korean flavours, with spices, soya and Mirin wine, balance the intense Italian tomato base and sharp chilli finish of the ketchup.

This instant marinade caramelises on the chicken breast as you grill it. Turn, baste the other side and finish under the grill before plating with the salad.

That’s summer chicken, dressed to please.

Cajun Chicken & Rice

 

Bone-in, thigh joints work best in this one pot wonder.

Brush the chicken thighs with a good coating of Bourbon & Cajun BBQ Sauce and a dusting of Cayenne pepper. In an ovenproof dish, brown them on all sides for 10 minutes in oil. Set the meat aside.

In the same pan, soften 1 finely diced onion, 2 sticks of celery and 1 carrot. After about 5 minutes, add 2 tbsp of Bourbon & Cajun BBQ Sauce and 2 tbsp of Chilli Jam. Now add 2 cups (400g) of long grain or basmati rice, the rinsed drained contents of 1 can of kidney beans and 950ml of chicken stock.

Bring the contents to a boil, simmer for 5 minutes, then sit the chicken back on top. Pop the pan into an oven pre-heated to 180 C / Gas Mark 4 for 30 to 40 minutes until the rice and chicken are cooked.

Honey & Mustard Chicken

Back to chicken breast, sliced lengthways into smaller fillets for faster cooking and a better coating in the simple sauce.

Dust the meat with a little seasoned flour and fry it in half and half oil and butter. After about 10 minutes to brown the chicken, lift it from the pan and set it aside.

In the same pan, add a good knob of butter, 150ml of chicken stock, 2 tbsp of our smooth, warming Dijon Mustard (or, if you like the popping flavours of mustard seeds, use our wholegrain Cider & Horseradish Mustard instead), and 1 tbsp of runny honey.

Simmer, stir and reduce the combined sauce a little. As it begins to thicken, stir in 200ml of double cream. Finally, add the chicken back to the sauce and simmer for 7 or 8 minutes before serving with rice, couscous or new potatoes.

Ordered, Delivered, Enjoyed

 

 

Enjoy the Taste of Stokes

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