The Chicken Shack E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Seitenzahl: 130

Beschreibung

From burgers and burritos to casseroles and roasts, over 65 tempting recipes that showcase the best ways to enjoy chicken. Entertaining a crowd? Serve up an impressive Garlic Butter Roast Chicken, or an appetizer of Chicken Caesar Sliders Wrapped in Parma Ham. Looking for some classic dishes for the family? Look no further than Grilled Chicken Burgers, Chicken Quesadillas and Spanish-Style Chicken & Rice. In search of something comforting after a long day? Perhaps opt for Chicken Pot Pie with Tarragon & Leeks, or Extra-Crunchy Crumbed Wings. Or if you want something hot and spicy, Red Hot Buffalo Wings and Jerk Chicken may be exactly what you need. Take this book under your wing, and find chicken recipes for all tastes and occasions.

Leseprobe

TheChickenSHACK

TheChickenSHACK

OVER 65 CLUCKIN’ GOOD RECIPES THAT SHOWCASE THE BEST WAYS TO ENJOY CHICKEN

Senior Designer Toni Kay

Desk Editor Emily Calder

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Hilary Bird

First published in 2022 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Emily Calder. Text © Valerie-Aikman Smith, Miranda Ballard, Ghillie Basan, Fiona Beckett, Julz Beresford, Maxine Clark, Ross Dobson, Ursula Ferrigno, Carol Hilker, Jennifer Joyce, Jenny Linford, Loretta Liu, Uyen Luu, Dan May, Nitisha Patel, Louise Pickford, Laura Santini, Milli Taylor, Jenny Tschiesche, Sunil Vijayakar, Laura Washburn 2022.

Design & photography © Ryland Peters & Small 2022 (see page 144 for picture credits).

ISBN: 978-1-78879-442-8

eISBN: 978-1-78879-482-4

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Printed and bound in China.

Notes:

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• Uncooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize screw-top jars and bottles for storing dressings, preheat the oven to 150°C fan/160°C/325°F/Gas 3. Wash the jars and/or bottles and their lids in hot soapy water then rinse but don’t dry them. Remove any rubber seals, put the jars onto a baking sheet and into the oven for 10 minutes. Soak the lids in boiling water for a few minutes.

• Before serving poultry, make sure it is steaming hot and cooked all the way through. When you cut into the thickest part of the meat, check that none of the meat is pink and that any juices run clear. In a whole bird this is the area between the leg and the breast. Ensure all tools and working surfaces are cleaned, and hands are washed, before and after handling raw meat.

Contents

Introduction

Tasty Titbits

Dirty & Delicious

Fun in a Bun

Spicy & Saucy

Chic Chicken

Index

Credits

Introduction

A classic staple, chicken is a tasty, protein-rich and delicious base for anyone who enjoys the convenience and satisfaction of including poultry in their diet. Chicken is not only a food that is easy to come by, but it is also hugely versatile. Not only does it pair beautifully with carbohydrates (Fried chicken sandwich, anyone?), but it is delicious and filling for those keen include more protein as part of a healthy, balanced diet. Whether accompanied by a silky pasta dish or a Vietnamese salad, it cannot be denied that chicken is at the heart of so many of our most-loved meals.

Chicken is quite famously not only a nutritious treat, but for many it is a food symbolic of family, friends and good times. Many of us perhaps associate chicken with delicious smells wafting from family kitchens on a Sunday afternoon before we tuck into succulent slices of chicken nestled in-between crispy roast potatoes, fresh vegetables and golden Yorkshire puddings. Or maybe chicken reminds us of exciting afternoons of sport (over 1 million chicken wings were consumed over the course of the Super Bowl in 2012), and late nights spent joking around with friends over a portion of crunchy chicken tenders and fries. There are endless ways to make memories with chicken – whether this be a creamy Chicken Tikka Masala paired with basmati rice and pillowy naan bread, a Chicken Panini with melty Gouda and caramelised red onions, or a Mustard & Herb Chicken baked in a salt crust.

The Chicken Shack provides more than 65 delicious and exciting recipes for everything from succulent nibbles to spicy curries and comforting sandwiches. Some are the classic and simple uses of chicken, stuffing and roasting the bird with generous flavours and seasonings, whilst some offer more inventive dishes for hosting or for jazzing up a midweek dinner. Those who love to host will relish the ‘Tasty Titbits’ such as Crispy Garlic Chive Chicken Wontons, Spicy Chicken Kebabs with ground almonds and Chicken & Potato Cream Stew Dumplings. Anyone seeking an indulgent treat – think melting cheese, or licking leftover wing sauce from your fingers – can look to Extra-Crunchy Crumbed Wings, Buffalo Bingo Wings with homemade ranch dressing, or Barbecue Chicken & Two Cheeses Mac ‘n’ Cheese. For everything from working from home lunches to Friday night bites, ‘Fun in a Bun’ provides inspiration for bites such as a Tandoori Chicken Grilled Cheese with paneer & mango chutney, Shredded Chicken Tacos and Chicken Caesar Sliders wrapped in Parma ham with Caesar dressing. If you’re looking to spice up your life a little, the ‘Spicy & Saucy’ chapter offers Indian Pepper Chicken, Chicken Fajitas and Butter Chicken. Finally, for traditional and impressive uses of chicken, look no further than ‘Chic Chicken’, featuring Chicken with 40 cloves of garlic, Crispy Gravy Chicken Spaghetti and Chicken Pot Pie. Get ready to bring all of these dishes and more into the comfort of your home!

Tasty Titbits

Spicy chicken & prawn dumplings

A simple and delicious favourite served with a garlic, ginger and chilli/chile oil.

For the wheat dough

150 g/1 cup + 2 tablespoons Asian white wheat flour

80 ml/scant ⅓ cup water

For the filling

1 skinless, boneless chicken breast

60 g/2¼ oz. raw prawns/shrimp, peeled and deveined

1 leek, chopped

2 Chinese chive stalks, chopped

a large handful of fresh coriander/cilantro, coarsely chopped

½ –1 tablespoon Korean hot pepper powder (to taste)

1 teaspoon freshly ground black pepper

1 tablespoon oyster sauce

½ tablespoon sesame oil

For the dipping sauce

1 garlic clove, crushed

1 tablespoon freshly grated ginger

6 tablespoons soy sauce

2 tablespoons chilli/chile oil

MAKES 16

First, prepare the wheat dough. Place the flour in a large mixing bowl and combine with the water to form a dough. Turn the dough out onto a lightly floured surface and knead for 20–25 minutes or until the dough is smooth and elastic. Separate and roll into 2 equal cylinders about 2.5 cm/1 inch in diameter. Cover with a damp tea towel/kitchen cloth and set aside to rest for 30 minutes.

Meanwhile, mince the chicken breast and prawns using a sharp knife to chop. Transfer to a mixing bowl and combine with the rest of the filling ingredients. Chill in the fridge for 30 minutes.

To prepare the skins, use a sharp knife to slice each dough cylinder into 8 equal pieces. On a lightly floured surface, flatten each piece with a rolling pin until it has a round shape and a diameter of around 7.5 cm/3 inches.

Put a large teaspoon of filling into the centre of each skin. Dip your fingertips in a small dish of water and slightly moisten the edge of half the skin. Seal the dumpling tightly using your fingers to pinch, pull and fold the skin into 4 or 5 pleats at the join. Repeat the process until all the mixture and skins have been used. Bring a large pan of water to boiling point. Gently lower in the dumplings and cover with a lid to poach. The dumplings are cooked when they float to the top of the water.

To make the dipping sauce, mix together all the ingredients. Drain the dumplings and serve at once accompanied with the dipping sauce.

Note If you prefer a crispy base, you can lightly pan-fry the uncooked dumplings in a small amount of oil and to finish off the cooking process, place the dumplings in a large pan of boiling water. Cover with a lid and poach until they float to the surface.

Chicken & potato cream stew dumplings

These dumplings are a delicious bite-sized treat, especially when they are dipped into the hot melted butter.

For the crystal skin dough

100 g/¾ cup wheat starch

50 g/½ cup tapioca starch

a pinch of fine sea salt

150 ml/⅔ cup boiling (not hot) water

For the filling

2 tablespoons unsalted butter

½ onion, finely diced

½ carrot, finely diced

½ celery stalk, finely diced

1 potato, peeled and finely diced

1 tablespoon plain/all-purpose flour

1 chicken stock cube

175 ml/¾ cup milk

1 skinless, boneless chicken breast, finely diced

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

melted butter, for dipping

a bamboo steamer, lined with parchment paper

MAKES 16

First, prepare the crystal skin dough. In a large mixing bowl, combine the wheat starch, tapioca starch and salt. Add the boiling water and mix with a wooden spoon until a dough is formed. Transfer to a lightly floured surface and knead until smooth. Separate the dough in half and roll into 2 equal cylinders, about 2.5 cm/1 inch in diameter. Wrap in clingfilm/plastic wrap and rest until needed.

Melt the butter in a large pan over a medium heat. Add the diced onion, carrot, celery and potato. Cook, stirring occasionally, until tender, about 3–4 minutes.

Whisk in the flour slowly and heat for a minute. Next, crumble the stock cube into the pan and gradually add the milk, whisking constantly. Continue cooking and stirring until the sauce has slightly thickened, about 1–2 minutes.

Add the chicken. Bring the sauce to a boil; reduce the heat and simmer until the potatoes and chicken are tender, about 12–15 minutes. Set aside to cool.

While the filling is cooling, divide the dough into 16 equal balls. On a lightly floured surface use a rolling pin to flatten the dough balls into thin discs, about 5 cm/2 inches in diameter. Cover the finished skins with a damp tea towel/kitchen cloth as you work so that they don’t dry out. Place a large teaspoon of filling into the centre of each skin. Fold the dumplings in half and pinch the edges together to form a simple crescent shape.

Space out the dumplings evenly in the bamboo steamer lined with parchment paper. Steam over boiling water for 15–20 minutes or until the skins turn transparent. Serve warm with the hot melted butter for dipping.

Red curry chicken & lentil bao

A taste of Thailand fused with traditional Chinese bao (or baozi to give them their full name) in these beautiful red curry buns.

For the bread dough

2 teaspoons dry easy-bake/fast-action yeast

450 g/3½ cups Asian white wheat flour

100 g/¾ cup plus 1 tablespoon icing/confectioners’ sugar, sifted

15 g/2 tablespoons dried milk powder

¼ teaspoon fine sea salt

2 teaspoons baking powder

180 ml/¾ cup water, add more if needed

50 ml/scant ¼ cup vegetable oil, plus extra for oiling the bowl

For the filling

1 tablespoon sunflower oil

2 onions, finely chopped

2 garlic cloves, crushed

1–2 tablespoons Thai red curry paste (to taste)

2 skinless, boneless chicken breasts, cut into bite-sized pieces

500 ml/2 cups hot chicken stock

80 g/scant ½ cup dried red lentils

a bamboo steamer, lined with parchment paper

MAKES 16

Place the yeast in a large mixing bowl, then add the flour, sugar, milk powder, salt and baking powder. Make sure the yeast is separated from the salt by the layer of flour. Add the water and oil and bring together with a dough scraper. When no dry flour remains, remove the dough from the bowl and place on a lightly floured surface. Knead firmly for 5–10 minutes. Lightly oil the mixing bowl. Shape the dough into 2 cylinders and place back in the oiled bowl, cover with oiled clingfilm/plastic wrap and leave in a warm place to rise for 40–60 minutes or until doubled in size.

While the dough is rising, prepare the filling. Heat the oil in a large frying pan/skillet and add the onions. Cook for 3 minutes over a gentle heat. Stir in the crushed garlic and curry paste and cook for 1–2 minutes more. Add the chicken pieces and cook for 2–3 minutes. Stir in the stock and lentils, bring to a boil, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the chicken is cooked. Set aside to cool.

Remove the risen dough from the bowl, punch it down and knead it again briefly, but very carefully rather than firmly. Roll the dough out into a big rectangle and portion it out into 16 equal balls. Cover the dough balls with oiled clingfilm/plastic wrap and leave to rest again for 30 minutes in a warm place.

Roll out each ball to a diameter of around 7.5 cm/3 inches trying to make the centre slightly thicker than the edges to hold the filling. Cover each dough circle with a damp tea towel/kitchen cloth.

Once the skins are ready, place 1 tablespoon of the filling in the centre of each round. Gather and pleat the edges, pinching to seal the top of the bun. Set the finished buns in the lined bamboo steamer about 5 cm/2 inches apart. You may have to do this in batches depending on the size of your steamer. Cover with oiled clingfilm/plastic wrap and allow to rise for another 30 minutes. Once risen, steam the bao over a high heat for 15–20 minutes or until the dough is light and fluffy. Cool slightly and serve.

Crispy garlic chive chicken wontons

Deep-frying these dumplings until they are crisp transforms them into an appetizing snack. When served with the dipping sauce, they go perfectly with pre-dinner drinks. Chinese black rice vinegar is available from Asian stores.

1 skinless, boneless chicken breast fillet, finely diced

4 tablespoons fresh Chinese chives, finely chopped

a pinch of ground Sichuan pepper

1 teaspoon light soy sauce

½ teaspoon sesame oil

16 wonton wrappers

sunflower or vegetable oil, for deep frying

sea salt and freshly ground black pepper

For the dipping sauce

2 tablespoons Chinese black rice vinegar

1 teaspoon sugar

1 garlic clove, crushed

½ red chilli/chile, deseeded and finely chopped (optional)

SERVES 4

Mix together the ingredients for the dipping sauce and set aside. Thoroughly mix together the diced chicken, Chinese chives, Sichuan pepper, soy sauce and sesame oil. Season well with salt and pepper.

Take a wonton wrapper and place a teaspoon of the chicken mixture in the centre of the wrapper. Brush the edges with a little cold water and bring the wrapper together over the chicken to form a parcel, pressing together well to seal properly. Set aside. Repeat the process until all 16 wrappers have been filled.

Heat the oil in a large saucepan until very hot. Add 4 of the wontons and fry for a few minutes, until golden brown on both sides, turning over halfway through to ensure even browning. Remove with a slotted spoon and drain on paper towels/kitchen paper. Now repeat the process with the remaining wontons.

Serve at once with the dipping sauce.

Moroccan chicken puffs

These tasty nibbles encompass flavoursome notes of Moroccan cuisine, and are perfect to serve at social gatherings.

500 g/1 lb. 2 oz. store-bought puff pastry

1 egg, beaten

sesame seeds, for sprinkling

For the chicken mix

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

a small pinch of saffron

¼ teaspoon ground cumin