Skillet Mediterranean Chicken


1 large boneless skinless chicken breast (about 225 g)
1/2 tsp each dried tarragon and dried oregano
1/4 tsp each salt and pepper
1 tbsp olive oil
85 g broccolini
half sweet yellow pepper, coarsely chopped
2 cloves garlic, minced
2 tbsp chopped pitted Kalamata olives
1/4 cup dry white wine
1/4 cup crumbled feta cheese
1 tbsp chopped fresh basil


  1. Place chicken on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice chicken horizontally all the way through to form 2 cutlets. Sprinkle both sides of each with tarragon, oregano, salt and pepper.
  2. In large nonstick skillet, heat 1 tsp of the oil over medium-high heat. Cook chicken, turning once, until lightly browned, about 4 minutes. Transfer to plate.
  3. In same pan, heat remaining oil over medium-high heat. Cook Broccolini, yellow pepper, garlic and olives until fragrant, about 2 minutes.
  4. Add chicken and wine. Cover and simmer until chicken is no longer pink inside and Broccolini is tender-crisp, 4 to 5 minutes.
  5. Remove from heat and sprinkle with feta and basil.

Makes 2 servings.

Source: Canadian Living


Chinese-style Poached Chicken with Soy and Chili Dressing


1 x 1.6 kg free-range chicken

Poaching Liquid

6 litres cold water
3 cups Shao Hsing wine
8 green shallots, trimmed
12 garlic cloves, crushed
1-1/2 cups ginger shards
4 tablespoons sea salt

Soy and Chili Dressing

1/4 cup mushroom soy sauce
1 teaspoon sesame oil
1 finely sliced large red chili
1 tablespoon ginger julienne
1/2 teaspoon white sugar
2-1/2 teaspoons peanut oil
1/3 cup coriander sprigs
small pinch ground white pepper


  1. To make the dressing, combine mushroom soy sauce, sesame oil, chili, ginger and sugar in a bowl.
  2. Place all poaching liquid ingredients in 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
  3. Rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson’s nose and winglets intact.
  4. Lower chicken, breast-side down, into simmering poaching liquid, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface. Adjust the temperature, if necessary, to ensure liquid does not reach simmering point again. Remove pot immediately from stove and allow chicken to steep in the liquid for 3 hours at room temperature to complete the cooking process.
  5. Using tongs, gently remove chicken, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool. Cut the chicken into pieces.
  6. Pour dressing over the chicken. In a small pot, heat peanut oil to smoking point and pour over the chicken. Garnish with coriander and pepper.

Source: Kylie Kwong

Chicken with Preserved Lemon & Olives


2 tbsp olive oil
1 Spanish onion, chopped
3 garlic cloves, crushed
1/2-inch fresh root ginger, grated, or 1/2 tsp ground ginger
1/2—1 tsp ground cinnamon
pinch of saffron
4 chicken quarters, preferably breasts, halved if liked
3 cups chicken stock
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
1 preserved lemon
2/3 cup Moroccan tan olives salt and freshly ground black pepper
lemon wedges and fresh coriander sprigs, to garnish


  1. Heat the oil in a large, flameproof casserole and fry the onion for 6-8 minutes over moderate heat, until lightly golden, stirring occasionally.
  2. Meanwhile, blend the garlic with the ginger, cinnamon, saffron and a little salt and pepper. Stir into the pan and fry for 1 minute.
  3. Add the chicken pieces, in batches if necessary, and fry over a moderate heat for 2-3 minutes, until lightly browned.
  4. Add the chicken stock, fresh coriander and parsley, bring the liquid to the boil, then cover and leave to simmer very gently for 45 minutes, until the chicken is tender.
  5. Rinse the preserved lemon under cold water, discard the flesh and cut the peel into small pieces. Stir the peel, along with the olives, into the pan containing the chicken and allow to simmer for a further 15 minutes, until the chicken is very tender.
  6. Transfer the chicken pieces to a plate and keep warm. Bring the sauce to the boil and cook for 3-4 minutes, until it has reduced and is fairly thick.
  7. Pour the sauce over the chicken and serve immediately, garnished with lemon wedges and coriander sprigs.

Makes 4 servings.

Source: The Best of Morocco

Chicken and Ham Lasagne


12 ounces fresh lasagne
5 cups Bechamel Sauce
1-1/2 cups diced cooked chicken
1-1/2 cups diced cooked ham
4 ounces button mushrooms, chopped
6 scallion, chopped
2 tablespoons chopped parsley
1 tablespoon chopped sage
salt and freshly ground black pepper
3/4 cup finely crumbled Monterey jack or Colby cheese
1/2 cup fresh white bread crumbs

Bechamel Sauce

2 thick onion slice
2 bay leaf
2 mace blade
4 parsley sprigs
5 cups milk
6 tablespoons butter
2/3 cup all-purpose flour
salt and freshly ground white or black pepper


  1. To make the Bechamel sauce, place the onion, bay leaf, mace and parsley in a saucepan. Add the milk and heat slowly until just boiling. Remove from the heat, cover and leave for 45 minutes.
  2. Strain the milk into a jug or bowl. Wash the saucepan, then melt the butter and stir in the flour. Slowly pour in the milk, stirring all the time. Continue stirring until the sauce boils, then reduce the heat, if necessary, so that it just simmers. Cook for 3 minutes, stirring occasionally. Add seasoning to taste.
  3. If the sauce is not used straightaway, lay a piece of dampened waxed paper directly on its surface to prevent a skin forming.
  4. Lower the pieces of pasta one at a time into a large pot of boiling water. Bring back to a boil and cook for 3 minutes. Drin and rinse under cold water. Lay the pasta on double-thick paper towels.
  5. Butter a 12-15 x 8-inch ovenproof dish and set the oven at 350°F.
  6. Set aside a third of the Bechamel sauce. Mix the chicken, ham, mushrooms, scallions, parsley and sage with the rest of the sauce. Taste for seasoning.
  7. Layer this sauce in the dish with the lasagne, ending with a layer of lasagne on top. Stir the cheese into the reserved sauce (it doesn’t matter if the sauce is too cool for it to melt), then spread it over the top of the pasta. Sprinkle with a little paprika and top with the bread crumbs.

  8. Bake for 40-50 minutes, until the topping is crisp and golden and the lasagne layers are bubbling hot.

Makes 6 to 8 servings.

Source: The Fresh Pasta Cookbook

Chinese-style Braised Chicken Wings


24 chicken wings
2 tablespoons rock sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
oil for deep-frying
2 teaspoons finely chopped ginger
1 scallion, finely chopped
2 tablespoons hoisin sauce
1/2 cup chicken stock


  1. Discard the tip of each chicken wing. Cut each wing into 2 pieces through the joint. Put the wing pieces in a bowl.
  2. Put the rock sugar, dark soy sauce, light soy sauce and rice wine in a small bowl. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings. Marinate in the fridge for at least 1 hour, or overnight.
  3. Drain the chicken wings, reserving the marinade.
  4. Fill a wok one quarter full of oil. Heat the oil to 350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil.
  5. Cook the chicken wings in batches for 2-3 minutes, or until they are well browned. Drain on paper towels.
  6. Pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat. Add the reserved oil and heat until very hot. Stir-fry the ginger and scallion for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for 1 minute, then add the stock and bring to a boil.
  7. Reduce the heat, cover the wok and cook gently for 8-10 minutes. or until the chicken wings are cooked through and tender.
  8. Increase the heat and bring the sauce to a boil uncovered. Cook until the sauce reduces to a sticky coating.

Makes 6 servings.

Source: The Food of China