Grilled Spatchcock Firecracker Chicken

Ingredients

  • One 3- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • Vegetable or neutral oil, for the grill grates
  • 1/2 cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
  • 1/2 cup light brown sugar
  • 1/2 cup Buffalo-style hot sauce
  • 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 2 scallions, sliced
  • Flatbread, for serving

Directions

  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  3. Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  4. Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  5. Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

Berry Cream Cheese Coffee Cake

Ingredients

  • 2 1⁄4 cups flour
  • 3⁄4 cup sugar
  • 3⁄4 cup margarine
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 3⁄4-1 cup sour cream
  • 2 egg
  • 1 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 1⁄4 cup sugar
  • 1⁄2 cup raspberry preserves or 1⁄2 cup strawberry preserves
  • 1⁄2 cup sliced almonds

Directions

  1. Heat oven to 350 degrees.
  2. Grease and flour bottom and sides of 9 or 10 inch springform pan.
  3. Combine flour and 3/4 cup sugar.
  4. Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
  5. Reserve 1 cup of crumb mixture.
  6. To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
  7. Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
  8. Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
  9. Pour over batter in pan.
  10. Carefully spread preserves over all.
  11. Combine reserved crumbs and sliced almonds.
  12. Sprinkle over top.
  13. Bake 55 minutes or until filling is set.
  14. Cool 15 minutes.
  15. Remove sides of pan.
  16. Serve warm or cool.
  17. Refrigerate leftovers.

Tandoori Roast Chicken

Ingredients

  • 1.8kg chicken
  • 2 onions, thickly sliced
  • 1 lemon, halved
  • thumb-sized piece ginger, peeled and thickly sliced
  • 400g can coconut milk
  • small bunch coriander, roughly chopped
  • 150ml pot natural yogurt
  • 1 tbsp tomato purée
  • juice 1 lemon
  • 1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
  • 6 garlic cloves, whizzed to a paste with the ginger
  • ½ finger-length piece ginger, whizzed to a paste with the garlic
  • few drops red food colouring (optional)

Directions

  1. Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
  2. Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
  3. When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

Chicken Milano

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 pound skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chopped fresh basil
  • 8 ounces dry fettuccini pasta

Directions

  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
  3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Tips : Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis

Ingredients

  • 3 medium Idaho potatoes
  • 2 medium red bell peppers
  • 1 small boneless, skinless chicken breast (about 6 ounces)
  • 2 tablespoons olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic, coarsely chopped
  • 1 cup chicken broth or stock
  • 7 ounces cream cheese spread, Arla® Original Cream Cheese
  • 3 packed cups baby spinach, finely chopped (about 2 ounces), plus whole leaves for garnish
  • 1/2 cup fresh flat-leaf parsley, chopped
  • Vegetable oil, for frying
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup panko

Roast Chicken with Thyme and Onions

Ingredients

  • 2 lemons
  • 2 (2.5 pound) whole chickens
  • 2 large onions, peeled and quartered
  • 6 shallots, coarsely chopped
  • 8 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 cup butter, softened
  • 8 sprigs fresh thyme

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Pierce lemons several times with a fork, and place 1 inside each chicken cavity. Arrange chickens in the center of the prepared baking dish. Place onions, shallots, and garlic around the chickens. Sprinkle vegetables with olive oil, and season with salt and pepper. Spread butter over the chickens, and line each with thyme sprigs.
  3. Bake 20 minutes in the preheated oven. Increase temperature to 400 degrees F (200 degrees C), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. Allow to cool about 15 minutes before serving.

Tips : Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Buffalo Chicken Enchiladas

Ingredients

  • 3 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 4 cups shredded rotisserie chicken
  • 8 ounces cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • 1 cup hot sauce, plus more for serving, such as Frank’s
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 1/4 teaspoon ground cumin
  • 16 corn tortillas
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons blue cheese dressing

Directions

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.