Posts Tagged ‘chicken’

Chicken and sheep’s cheese orzo

January 30, 2023

A Greek pasta-based dish.

Orzo, also known as risoni, a Greek pasta, tiny rice-like grains.


  • sheep’s cheese
  • 1 red onion
  • 250g diced chicken leg
  • 30g black olives
  • 10g sun-dried tomatoes
  • 1 lemon
  • 2 garlic cloves
  • spice pot no. 6
  • 1 tsp dried mint
  • 1/2 tbsp bouillon powder
  • tomato purée
  • cherry tomatoes
  • head pf black kale
  • fresh parsley
  • 150g orzo pasta


Before you start, take cheese out of the fridge. The same applies to the diced chicken. Allow to reach room temprature.

Fan oven 180C.

Halve, peel and dice the onion.

Season the chicken with a little salt and pepper. A splash of oil in an ovenproof casserole, one with a lid (or use a frying pan now and transfer to a baking dish with foil or a baking tray to cover it later). Fry the chicken to brown it, turning it now and then (leave it be at first, so it gets a little colour), then transfer to a plate for later.

Add the onion to the same pan. Turn the heat down and gently fry, stirring now and then, adding a splash of water if needed, for 8 minutes

Slice the olives and sun-dried tomatoes. Roll the lemon applying pressure from the palm of the hand. This will rupture inside the lemon enabling more juice to be extracted when squeezed. .

Peel and finely slice the garlic. Use one or two cloves, according to taste

Add the chicken back to the pan, stirring in the garlic for 30 seconds.

Add the spice pot, half the pot of dried mint, the bouillon powder, olives, sun-dried tomatoes, tomato purée, cherry tomatoes (whole) and 400ml of boiling water.

Bring to a simmer. Transfer to a baking dish at this point if needed. Cover the casserole pan (or baking dish).

Transfer to fan oven 180C for 10 minutes.

Strip the kale stalks away from the leaves, roll and slice. Chop the parsley, stalks and all.

Uncover the chicken, stir in the orzo and recover the pan. Cook for 25 minutes fan oven 180C. Check the pan halfway through – you shouldn’t need more liquid, but see how the pan looks at this stage, as a lot will depend on your own oven and exactly what sort of pan you’re using.

Add the kale leaves on top of the orzo (no need to stir it in at this stage) uncovered, fan oven 180C 5 minutes.

Remove from the oven, stir, add half the parsley, season with salt and pepper, add a good squeeze of lemon and more dried mint too if you like.


Break up the cheese and sprinkle over the top. Squeeze the lemon. Sprinkle the chopped parsley as garnish.


Very tasty.

More than enough for three people.

If serve two, leave the caserolle dish to cool, chill, save for enother day. Slightly more for one person, not enough for two. Reheat later, suggest fan oven 170C 35 minutes. May need to add a little wate and stir.

Traybake roasted chicken and tinned tomatoes

June 27, 2022

What to do with a can of tomatoes sitting in the cupboard which I had picked up from M&S thinking I was picking up a can of tomato soup?

Loosely based on a recipe by James Martin, roasted tomato chicken traybake, from Hello magazine. And no, I do not read Hello. I did once appear in, but that is a different story, and it was Hola. Or was it OK magazine?


  • chicken fillet
  • can of tomatoes
  • two or three small peppers
  • small aubergine
  • onion
  • new potatoes
  • two garlic cloves crushed
  • season with salt and pepper
  • drizzle with olive oil or rape seed oil


Scrape new potatoes, slice into chunks.

Slice into chunks aubergine, peppers and onion.

Drop in a baking tray, together with the chicken and contents of a can of tomatoes. Season with salt and pepper, drizzle with olive oil or rape seed oil

Fan oven 220C 45 minutes.



A very tasty dish..

I thought I would have leftovers. More than sufficient for two generous portions.

I laid chicken strips on the bottom of the tray. It would have been better to have a layer of vegetables, chicken strips, then layers of vegetables.

Ensure chicken is well seasoned. It could have done with more.

Lacking garlic cloves, a generous sprinkling of Herbes de Provence on top.

A little slosh of red wine on top, would be an interesting addition.

Insufficient onion, it was not in good condition, I tossed in half a dozen silver skin onions.

Synchronicity. After late lunch, writing my thoughts, I searched for James Martin. To my surprise, I found James Martin had posted the recipe on twitter minutes earlier.

I never looked for the recipe. It popped up out of the blue one day. Erm, that looks interesting, I will give it a try.

Hunter’s chicken stir-fry

April 16, 2021

In France a chicken chasseur, in Italy chicken cacciatore. The names as varied as the ingredients and method of preparation, strips of chicken breast or whole chickens thighs, but in essence saute the chicken, then it morphs into a hot pot or stew with the addition of mushrooms, vegetables, spices and wine.

The French explanation, hunting in the forest for chickens (sounds implausible hunting for chickens, wild boar yes, chickens no), whilst out in the forest, forage for mushrooms, when arrive back home, hand to the chef who will pop in a pot with whatever is available.

In this recipe, we start as stir-fry, then simmer in wine and a little water. Served with brown basmati rice.

Brown basmati rice simmer for twenty minutes.

Slice cherry tomatoes in half, slice one red onion, slice chestnut mushrooms.

Slosh of extra virgin cold pressed rapeseed oil in a large flying pan, add strips of chicken breast, sear both sides.

Remove chicken, pop on a plate.

Slosh more oil, add tomatoes, onion, chopped up ginger, mushrooms, stir-fry.

Add thyme and bay leaf.

Add the seared chicken.

Sir fry for a few minutes.

Add wine, chicken bouillon, tomato puree, tarragon, parsley, water if needed, simmer for several minutes.

Serve with the basmati rice.


One change I would make, once in season, new potatoes to replace the rice.

Examples of variations of the dish, Italian and French. 

Chicken thighs on skewers

March 11, 2021

From family butcher, ask to wrap four chicken thighs in streaky bacon.

Potatoes dug out from the garden.

Mixed vegetables, red, yellow and green peppers, red onion, courgette.

Overripe cherry tomatoes.

The potatoes, par boil. for ten minutes, cut into slices.

The vegetables, can buy individually. Easier buy prepackaged Mediterranean roast vegetables from M%S. Remove cherry tomatoes, save for a salad. Slice everything in half.

Place vegetables and par boiled potatoes in a roasting pot. A dash of cold pressed extra virgin rapeseed oil or extra virgin cold pressed olive oil. Add a tangerine (or similar).

Push two skewers through two of the chicken thighs. Repeat with the other two chicken thighs.

Place skewered chicken thighs over the pot. Ideally will be suspended over the veg and potatoes.

Place in a fan assisted oven at 200C. Cook for an hour. Turn the chicken thighs half way through, ie after 30 minutes.

Remove the chicken thighs from the skewers. One from each pair of skewers, save to eat cold another day.

Plate the vegetables and potatoes. From the pan, pour the juices over the vegetables and potatoes.

The chicken should be cooked, the bacon crispy.

Third variation,  the best by far.

First attempt, Cooked the chicken for 45 minutes. Not long enough. A mix of potatoes and over-ripe cherry tomatoes. The tomatoes dropped in boiling water for a minute, popped out of their skins.

Second attempt. Chicken cooked for an hour. Tomatoes sliced in half.

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