Tender chicken and vegetables in a savory chicken broth

Ingredients:

• 8 chicken thighs (about 700 gm's), diced
• 2 tablespoon olive oil
• 2 carrots diced
• 1 small onion
• 2 stalks celery diced
• 5 tablespoons flour divided
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1/4 teaspoon sage
• salt and pepper to taste
• 1 1/2 cups potatoes peeled and diced
• 1 1/2 cups sweet potatoes peeled and diced
• 1/2 red pepper finely diced
• 1/4 cup white wine
• 4 cups chicken broth or chicken stock
• 1 cup green beans or peas
• 1/2 cup heavy cream

Method:

1. In a large pot brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside. 
2. Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasoning's and salt & pepper to taste. Cook over medium heat about 2 minutes.
3. Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
5. To thicken: combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.

Chicken and Leek Pasta Bake

Coconut and lemongrass chicken salad

Ingredients:

• 2 Medium chicken breast fillets
• 400ml can light coconut milk
• 1 tablespoon lemongrass paste
• 1/2 wombok, finely shredded
• 1 carrot, peeled, cut into long matchsticks
• 2 cups bean sprouts, ends trimmed
• 1 red onion, very thinly sliced
• 1 cup coriander leaves
• 1 cup mint leaves
• 1/2 cup (70g) peanuts, toasted, coarsely chopped

Nuoc cham

• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar
• 1 red chilli, seeded, finely chopped

Method:

1. Combine chicken, coconut milk and lemongrass in a medium frying pan over medium-high heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10-12 mins or until chicken is cooked through. Set aside in the poaching liquid to cool slightly.
2. Drain the chicken, reserving 2 tablespoons of the poaching liquid. Coarsely shred. Place in a large bowl with the wombok, carrot, bean sprouts, onion, coriander, mint and peanut. Toss to combine.
3. To make the nuoc cham, combine fish sauce, lime juice, vinegar, sugar, chilli and 1 tablespoon water in a jug. Stir until sugar dissolves. Stir in reserved poaching liquid. Drizzle over the salad. Toss to combine. Divide among serving bowls.

Easy Thai Satay Chicken

Ingredients:

Chicken Marinade: 
4 tablespoons coconut milk (from a 400ml tin)
1 1/2 tablespoons creamy peanut butter
1 1/4 tablespoon packed light brown sugar
1 1/4 tablespoon Thai red curry paste
1 tablespoon Kecap Manis (sweet soy sauce)
1 tablespoon fish sauce**
Pinch of salt
4 skinless chicken thighs , bone-in or out*
2 teaspoons Peanut oil for frying

Peanut Sauce: 
1 1/3 cup coconut milk (all remaining milk from the tin)
1/4 cup creamy peanut butter (all natural preferable)
1 tablespoon fish sauce
1 tablespoon sweet soy sauce (Kecap manis)
1 tablespoon packed brown sugar
1 tablespoon Thai red curry paste
1/2 tablespoon Tamarind puree (optional)
Pinch of salt
1 teaspoon minced garlic
1-2 tablespoons freshly squeezed lime juice
Corriander leaves to garnish
Lime wedges to garnish
Red chillies , sliced to garnish

Method: 

1. For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).
2. Preheat oven to 200°C.
3. Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).
4. While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).
5. Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.
6. Garnish with fresh corriander leaves, lime wedges and red chillies.

Recipe Notes
*Boneless chicken breasts can be replaced with breasts with the bone in. Adjust cook times accordingly.
**Replace Fish Sauce with Soy Sauce

Chicken and Turmeric Soup

Ingredients:

• 1.5kg organic chicken
• 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
• 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
• 1 teaspoon white peppercorns
• 1 tablespoon coconut oil or olive oil
• 1 long fresh red chilli, finely chopped
• 2 teaspoons turmeric
• 270ml can coconut milk
• 200g pkt fresh sweet potato zoodles (see notes)
• 1-2 tablespoons tamari, to taste
• 1 lime, juiced, plus wedges, extra, to serve
• Fresh coriander sprigs, to serve

Method:

• Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.

• Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.

If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).

You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.

Thai Chicken Risotto

Ingredients

• 1 tablespoon peanut oil
• 500g skinless chicken thigh fillets, trimmed, cut into 2cm pieces
• 1 onion, finely chopped
• 1 long red chilli, seeds removed, thinly sliced
• 2 garlic cloves, crushed
• 4 kaffir lime leaves, stems removed, finely shredded (see note)
• 1 1/2 cups (330g) Arborio Risotto Rice
• 1/4 cup (75g) Thai red curry paste
• 2 cups (500ml) chicken stock
• 1 cup (250ml) coconut cream
• 2 tablespoons fish sauce
• 200g green beans, trimmed, chopped
• Coriander sprigs, fried Asian shallots (see note) and lime halves (optional), to serve

Method

1. Preheat the oven to 180°C.
2. Heat the oil in a flameproof casserole over medium-high heat. In batches, add the chicken and cook, turning, for 2-3 minutes until browned. Remove the chicken from the casserole and set aside.
3. Reduce heat to medium and add the onion, chilli, garlic and half the kaffir lime leaves. Cook, stirring constantly, for 2-3 minutes until the onion is soft, then add the rice and curry paste and cook, stirring to coat the grains, for a further 1 minute.
4. Return the chicken to the casserole with the stock and 1/2 cup (125ml) water. Bring to a simmer, then cover with a lid and cook in the oven for 25 minutes or until most of the liquid has been absorbed. Remove from the oven and stir in the coconut cream, fish sauce and beans, then cover and stand for 10 minutes.
5. Top risotto with coriander, fried Asian shallots and remaining kaffir lime leaves and serve with lime halves, if using.

Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.

Chicken curry with coriander and tomato

Serves 6
Preparation time: 20 minutes (plus overnight standing)
Cooking time: 20 minutes

Ingredients:
700g skinless, boneless chicken breast, cut into large bite—sized pieces
2 large green capsicum, seeds and membranes removed, thinly sliced
2 cups fresh coriander, tough stems removed, leaves coarsely chopped
2 large cloves garlic, finely chopped
5cm piece fresh ginger, thinly sliced
freshly squeezed juice of 2 lemons
1 tablespoon red curry paste
1 tablespoon peanut oil
6 roma tomatoes, chopped, with skin on 

Method:
1. Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl or plastic bag and toss well to coat. Refrigerate overnight, if possible, turning from time to time.
2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade, and saute until the chicken is nearly cooked, about 10 minutes.
3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooled through and the tomatoes are hot. Serve hot.

Thai fish (or Chicken) curry

Ready to eat in 30 minutes Serves 4
Ingredients:
2 tablespoons peanut oil
1-2 tablespoons red curry paste
6 spring onions, finely chopped
2 1/2 cups (625 ml) coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon ground turmeric
1 fresh red chilli, finely chopped
1/4 cup (15 g) chopped fresh coriander leaves
3 Kaffir lime leaves
1 kg firm white fish fillets (e.g snapper, ling, ocean perch or cod), cut into 2 cm pieces
2 tablespoons shredded fresh basil

Method:
1. Heat the oil in a large heavy—based pan over medium heat. Add the curry paste and spring onion
and cook gently, stirring frequently, for 3 minutes. Add the coconut milk, fish sauce, sugar, turmeric, chilli, coriander and lime leaves. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
2. Add the fish pieces, cover and simmer for 5 minutes, or until the fish is cooked. Remove the lime leaves. Season to taste with salt and pepper and stir in the basil before serving.

 If using chicken: substitute 1kg of chicken pieces for fish.  Fry off chicken in batch's first and put aside till sauce is combined.

Note: This curry is delicious served with steamed jasmine rice.

Mango and Chicken Salad

Ingredients:
4 x mangoes
Roast chicken
Bunch of coriander
2 x limes
Red onion

Method:
Slice cheeks off mangoes and score, scoop out diced mango into bowl with spoon.  Remove meat from chicken and dice.  Finely dice red onion.  Combine mangoes, chicken and onion in a bowl. Roughly chop coriander and add to mixture.  Squeeze over juice of limes and serve.

Twist of Thai:
Make a dressing of 2 Tbsp olive oil, 4 Tbsp lime juice, 2 Tbsp fish sauce, 1 tspn sesame oil, 1/2 tspn chilli.  Pour over mango, chicken, onion and coriander before serving.