Braised Chicken and Parsnips

Recipe here

Miso Chicken

Did this with chicken legs. Yum. Recipe here

Chicken with basil and lime

From Martha too (also wanting the coconut-curry noodles). Recipe here

ken

Chicken with Chorizo and potato

A recommendation from Ginny. Think i might make this on Sunday. Hit on the image to see recipe full size.

Updated Sunday 30th. Ok, i made this and it is delicious. I wanted more of a cassoulet so here are my modifications.

browned chorizo, removed

browned the chicken though - no skin no bone (only by accident no bone) removed

browned onion lightly with garlic and potato

put everything back in. added about 2 cups wine, 2 tins white beans (i used great northern as i couldnt find cannellini)

added zest of one orange. covered in water, added a few teaspoons of beaf stock.

and served over gnocchi as i had some in the freezer. delicious.

Lemon Honey Chicken Breasts with Mustard Mayonnaise

Recipe here

Chicken In a Pot

I'm not one for doing roasts. Not sure why. Love them, but never cook them. Caro and Matt do their roasts in a pot, and when we were back in Oz we had it - so delicious. I did it on the weekend using recipe below. Couldnt have been easier and so delicious -- not even a bit dry.

Yet another reason for Le Creuset.

Recipe here

Moroccan-Spiced Chicken

This is from Martha and delicious. Takes about 5 minutes to prep. I changed the quantities so this is what I would recommend:

For the spice rub:
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1/2 tablespoon ground turmeric
I left out the cardomon as we don't have any
1 tablespoon ground cumin
Coarse salt and freshly ground pepper (1 teaspoon of each)
4 tablespoons extra-virgin olive oil

Recipe calls for a whole chicken, cut and quartered, but Nick came home with boneless thighs. This made cooking really easy - think it took twenty minutes as it was all so flat. I think it would be great with bone-in thighs or legs too.
1 lemon, quartered

Basically make the rub, rub it all over the chicken, let it sit for an hour if you have time (we didn't), put on a baking pan - flat and put the lemon wedges around or on top of it (depending on space). Cook it at 450 degrees (in oz you will have to convert that).

Prob take about 1/2 hour to cook depending on what cut you have. Check with a thermometer for right internal temperature if you have one, if not check a piece.

Take out of oven and let chicken sit for 5- 10 minutes.

You can make the cous cous now. Helps if you have all the bits ready for it- see the attached for Martha recipe for the chicken and also the cous cous. It has apricots, pistachios and olives in it. Very nice.

Chicken here
cous cous here

Easiest dinner I have made in ages.

Parmesan Chicken

I don't really cook chicken breasts, find it a bit boring, and I don't have many ideas to jazz it up. If you have high speed internet, this is from The NY Times and is a simple Jamie Oliver recipe. It's a video. I will definitely be doing this.

Link here