Roast Chicken with Herb Cheese, Chili and Lime Stuffing Recipe

Whether you are entertaining guests or simply cooking a family meal, a tasty chicken is a sure winner every time. This is a modern twist on the classic roast chicken where the stuffing is forced under the chicken skin, which will help to produce a wonderfully flavored and succulent flesh.
Ingredients: (Serves 5-6)

2 kg/4 lb chicken
1 lime
1/2 cup cream cheese with herbs and garlic
1 mild fresh red chili, seeded and finely chopped

Method:

1. Preheat the oven to 400oF/205oC. Using first the point of a knife and then your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs. Use the knife to loosen the first piece of skin, then carefully run your fingers underneath, taking care not to tear the skin.

2. Grate the lime and beat the rind into the cream cheese together with the chopped chili. Pack the cream cheese stuffing under the skin, using a teaspoon, until fairly evenly distributed. Push the skin back into place, then smooth your hands over it to spread the stuffing in an even layer.

3. Put the chicken in a roasting pan and squeeze the juice from the lime over the top. Roast for 1.5 hours, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. If necessary, cover the chicken with foil toward the end of cooking if the top starts to become too browned.

4. Carve the chicken and arrange on a warmed serving platter. Spoon the pan juices over it and serve immediately.

Spicy Lamb Tikka Recipe

One of the best ways of tenderizing meat is to marinate it in papaya, which must be unripe or it will lend its sweetness to what should be a savory dish. Papaya, or paw-paw, is readily available from most of the larger supermarkets.
Ingredients: (Serves 4)

675 g/1.5 lb lean lamb, cubed
1 unripe papaya
3 tablespoons natural (plain) yogurt
1 teaspoon ginger pulp
1 teaspoon chili powder
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
1/4 teaspoon red food coloring
300 ml/0.5 pint/1.25 cups corn oil
Lemon wedges
Onion rings

Method:

1. Place the lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend in a food processor or blender until it is pulped, adding about 1 tablespoon water if necessary.

2. Pour 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set to one side for at least 3 hours.

3. Meanwhile, mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, ground cumin, salt, lemon juice, fresh coriander (cilantro), red food coloring and 2 tablespoons of the oil, and set to one side.

4. Pour the spicy yogurt mixture over the lamb and mix together well.

5. Heat the remaining oil in a deep round-bottomed frying pan (skillet) or a wok. Lower the heat slightly and add the lamb cubes, a few at a time.

6. Deep-fry each batch for 5-7 minutes or until the lamb is thoroughly cooked and tender. Keep the cooked pieces warm while the remainder is being fried.

7. Transfer to a serving dish and garnish with lemon wedges, onion rings and fresh coriander. Serve with Raita and freshly baked Naan if available.

Note: A good-quality meat tenderizer, available from supermarkets, can be used in place of the papaya. However, the meat will need a longer marinating time and should ideally be left to tenderize overnight.

Chicken in a Hot Red Sauce Recipe

In India, small chickens are used for this dish and served as an individual appetizer with chapatis. If you wish to serve it as a starter, use 4 poussins instead of chicken joints. Skin them first and make small gashes with a sharp knife to allow the spices to seep in.
Ingredients: (Serves 4-6)

4 teaspoons kashmiri masala paste
4 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon five-spice powder
Salt, to taste
1 teaspoon sugar
8 chicken joints, skinned but not boned
3 tablespoons vegetable oil
1 piece fresh ginger, 5 cm/2 in long, finely shredded
4 cloves garlic, finely crushed
Juice of 1 lemon
Few fresh coriander (cilantro) leaves, finely chopped

Method:

1. To make the marinade, mix together the kashmiri masala, tomato ketchup, Worcestershire sauce, five-spice powder, salt and sugar. Allow to rest in a warm place until the sugar has dissolved.

2. Rub the chicken pieces with the marinade and allow to rest for a further 2 hours or overnight if possible.

3. Heat the oil in a frying pan (skillet) and fry half the ginger and all the garlic until golden brown. Add the chicken pieces, and fry without overlapping until both sides are sealed. Cover and cook until the chicken is nearly tender and the sauce clings with the oil separating.

4. Sprinkle the chicken with the lemon juice, remaining ginger and fresh coriander (cilantro). Mix well, reheat and serve hot.

Soy-Marinated Chicken Recipe

Two simple flavors, soy sauce and orange, combine to make this mouthwatering dish. Serving the chicken on a bed of asparagus turns the dish into a special treat. Wilted spinach or shredded greens work well as an everyday alternative. Boiled egg noodles or steamed white rice make a good accompaniment.

Ingredients: (Serves 4)

4 skinless, boneless chicken breast portions
1 large orange
2 tablespoons dark soy sauce
14 ounces medium asparagus spears
Black pepper, to taste

Method:

1. Slash each chicken portion diagonally and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half, and combine it with the soy sauce. Pour this over the chicken. Cut the remaining orange into wedges and place these on the chicken. Cover and let marinate for several hours.

2. Preheat the oven to 350oF/175oC. Turn the chicken over and bake, uncovered, for 20 minutes. Turn the chicken over again and bake for 15 minutes more, or until cooked through.

3. Meanwhile, cut off any tough ends from the asparagus and place in a skillet. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken and orange wedges. Spoon over the cooking juices and season with black pepper. Serve immediately.

Caramelized Chicken Wings with Ginger

Cooked in a wok or in the oven, these caramelized wings are drizzled with chili oil and eaten with the fingers, and every bit of tender meat is sucked off the bone. Often served with rice and pickles.
Ingredients: (serves 2 to 4)

75 ml/5 tablespoons sugar
30 ml/2 tablespoons groundnut (peanut) oil
25 g/1 oz fresh root ginger, peeled and finely shredded or grated
12 chicken wings, split in two
Chili oil, for drizzling
Mixed pickled vegetables, to serve

Method:

1. To make a caramel sauce, gently heat the sugar with 60 ml/4 tablespoons water in a small, heavy pan until it turns golden, set aside.

2. Heat the oil in a wok or heavy pan. Add the ginger and stir-fry until fragrant. Add the chicken wings and toss them around the wok to brown.

3. Pour in the caramel sauce and make sure the chicken wings are coated in it. Reduce the heat, cover the wok or pan, and cook for about 30 minutes, until tender, and the sauce has caramelized.

4. Drizzle chili oil over the wings and serve from the wok or pan with mixed pickled vegetables.