Tag Archives: chicken

Donal Skehan’s Baked Indian-Spiced Cardamon Chicken

I recently purchased “Fresh”, Donal Skehan’s latest cookbook “Fresh”. My first foray into this beautifully crafted set of recipes is the above titled “Baked Indian Spiced Chicken with Cardamon”. MMMMMM Cardamon…….

Anyway, it requires a little preparation, and a lot of time. But it totally worth it
Baked Indian-Spiced Cardamon Chicken

Baked Indian-Spiced Chicken with Cardamon & Coriander Bulgur Wheat


1 Whole Chicken, preferably free-range, but ideally organic

2 large onions, peeled and cut into thick slices

1 tbsp rapeseed oil

1 lemon, halved

For the marinade:

2 large garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp hot paprika

1 tbsp ground turmeric

2 tbsp rapeseed oil

250ml natural yogurt

sea salt and freshly ground black pepper

For the couscous:

3 cardamom pods

200g bulgur wheat

2 tsp vegetable stock granules

handful fresh coriander leaves, roughly chopped


Make the marinade first by mixing the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Then Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. I added the sliced onions at this stage to try to encourage as much as possible of the flavours to mingle. If you want use disposable gloves for this if you want, otherwise just make sure to wash them straight away afterwards to avoid any cross contamination.  I was organised enough- for once- to marinade this overnight, but please leave it as long as you can.
Take your Indian-Spiced chicken out of the fridge at least 30 minutes before it goes into the oven. Preheat the oven to 230°C. Make a base in your roasting dish with the onions and then drizzle over the rapeseed oil. Season generously with salt and pepper and sit the chicken on top.


Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200°C. Cover the Indian-Spiced chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 60 minutes, basting the chicken halfway through cooking.

Meanwhile, prepare the bulgur wheat. Bash the cardamom pods with the back of a knife and place them in a bowl with the bulgur. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander.

Cardamon Chicken

Rest the chicken in it’s roasting dish for at least 10 minutes before carving.  Serve with the bulgur and a nice green salad.

Nice one Donal, one for the cooking playlist.

My One-pot chicken pilaf Recipe

I love love LOVE cooking in the kitchen. But I think if I won the lotto my first splurge would be on a kitchen porter.  Sometimes the washing up just gets to me.  But no need for the help when making this beautiful and fresh pilaf, it’s made in one pot. The term pilaf is borrowed directly from the Turkish pilav. I actaully associate a rice pilaf with Indian Cooking, for my it’s very like Biryani.

If you could research the history of rice pilaf, you could tell the history of the world to at least as far back as Alexander the Great. It’s a dish that is ubiquitous across most of the world’s cuisines. This is probably because it is such a great dish for large gatherings. To make a large pot of rice pilaf is not much more difficult than to make a small pot.  And the washing up is also the same!

Every region adds their own distinct flavours to the dish. In India, rice pilaf is called pulao and it has many variations from region to region. It is most popular in the northern areas, such as Kashmir and Gujarat.  Alexander the Great is said to have first eaten pilaf in the Bactria region of Iran, which is now a part of Afghanistan. Bactria is where his wife, Roxana, was most likely born. I can imagine pots of fragrant rice pilaf being served at gatherings for ancient dignitaries, perhaps even his wedding (I’m just guessing here).

One-pot chicken pilaf

Chicken pilaf

Good range of colour in the ingredients

1 teaspoon of olive oil
1 onion, peeled and chopped
3 skinless chicken breasts, cut into chunks
2 teaspoons of curry paste (choose your favourite, or make your own)
a third of a mug basmati rice
two-thirds of a mug chicken stock (hot)
1 mug frozen peas
1 mug of leaf spinach, washed.
Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened.

Chicken pilaf

Still looks a little beige at this stage

Add the chicken pieces, fry for a further couple of minutes just to colour the outside, then stir in curry paste and rice. Cook this for another minute.

Pour in the hot chicken stock. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 minutes, stirring occasionally . Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Now add the peas, (in this case I added them too soon so they look like they’ve been sitting in a carvery for a month, but still taste good). Give everything a good stir, season to taste, then tuck in.

Tom Kerridge’s Lemon Pepper Chicken

The Recipe

Sometimes looking through cookbooks for recipes can be fun.  Other times you see a recipe that you REALLY want to make, but don’t have the ingredients… and couldn’t be bothered heading out especially to get them. This was my case here. I liked the look of the picuture of this dish  and  wanted to try it.

Tom Kerridge

I’ve been a Tom Kerridge fan for a long time.  And he’s on my places-I-want-to-eat-in-the-next-24-months list. Sooner if I can.  I love his use of ingredients.  In this case the green pepper salsa was intriguing.  I feel the green pepper is the least interesting or edible of all peppers.  I never eat it in a Chinese takeaway, I personally think of it as the bitter relative. Of course the other problem was that I had no green peppers.  Just red ones.

Red Pepper

So I got to work sorting out what ingredients I had, and had not got.

Chicken √

New Potatoes √

Onion √

Lemon (yup- but not particularly fresh) √

Honey (not runny though) √

Garlic, Olive oil, Mustard  √√√

Tom Kerridge

The Prep

No green peppers, no fresh herbs.  Fresh herbs are rare enough at this time of year, and my shopping budget doesn’t run to buying fresh herbs for a day to day meal.  Therefore the ole herb de provence was called into play. And I just subsituted the red peppers for the green.  BUT I got distracted- and the peppers took on more colour than I hoped.  So I added some creme fraiche to make a creamy sauce instead.

Note to self: don’t get distracted. Hmm.  Easier said then done.

My not-having-all-the-ingredients-take on Tom Kerridge’s Chicken dish

It’s a beautifully simple dish to assemble.  And you could, if you are more organised than me, marinade the chicken in the morning, or the night before.  And apart from the perfunctory chopping, there’s not much manual labour.

The result was very tasty indeed.  I think because I was using a non- runny honey it was less licky and thus caramelised a little- but then as Rory O’Connell always says- colour is flavour




Midweek Chicken and Chips

Chicken and chips is one of lifes bonuses for getting through the week. But this is a lighter and easier version, both in portion size, and calorie wise, as it’s baked. I don’t coat the chicken in a batter, or a chilli sauce.  Simply toss it with the home baked chips in a simplified cajun dressing.  The lime juice and zest cuts through the fat of the oil used to cook the chicken and chips. You could also use this dressing to coat fish instead- for a midweek fish and chips.

Midweek Chicken and Chips


1 kg Chicken Wings

1 teaspoon paprika

1 Teaspoon of onion flakes/ or celery salt

¼ teaspoon of cayenne

1 teaspoon of a dried green herb, preferably thyme

2 tablespoon of olive oil

Approx. 500g of potato, scrubbed.

Chicken & Chips

Heat oven to 180oC.  In a bowl, whisk together the Cajun seasoning spices & Herbs, olive oil, lime zest and juice.  Cut the potatoes into chip sized chunks. Toss the chips, wings and Cajun mixture together in batches, so that everything is well coated.
Chicken & Chips

Cover a large baking sheet with foil if you want, I just oil my roasting tin well. Then arrange the chips around the outside and the wings in the middle. Season and bake for 20 mins, then turn the chips and return to the oven for a further 20-25 mins until the chips and wings are golden. Serve with lots of green salad.

Chicken and Chips

Chicken & Chips

Quick Chicken Pie

Sometimes all you want is a bit of comfort food, even in the middle of summer (What Summer??). Chicken pie with a Parmesan and breadcrumb crust is very quick and easy.  And involves very little hard work.  But tastes so good, you need to make twice as much as it will be devoured. The chicken should be free range if possible, but at the very least Irish. It can be just tasteless otherwise, never mind the adverse affects of cheap chicken imported from goodness knows where.


Serves 4


4 Chicken Breasts, diced

1 Onion, peeled and chopped

Bread Breadcrumbs

Grated Parmesan Cheese

Some Herbs

Black pepper

200ml cream

50g butter

50g flour


Put the diced chicken breasts in a large saucepan with some black pepper, herbs and the onion.
Chicken Goujons
Add enough water to cover.

Bring slowly to the boil, reduce heat and simmer for about 20 minutes.

Remove the chicken, chop into pieces and place in an oven proof dish.

Chicken Pie
Sieve remaining liquid back into pan and reduce until its approx 1 pint in liquid.

Meanwhile melt the butter until frothy, add flour and mix to a paste.”ROUX”.  Cook this for at least 1 minute.


Add the roux to the stock liquid, whisking over a medium heat, it will thicken after a few minutes.  Add cream and simmer for 3 minutes.

Pour liquid over chicken pieces.
Chicken Pie

Mix breadcrumbs and cheese together, sprinkle over the chicken in the dish.

Chicken Pie
Put into a medium oven (180oC) for 20 minutes until brown and bubbly.

Chicken Pie

Chicken Pie ready to serve

This pie is particularly delicious with some potatoes to mash into the sauce, but a green salad or some crunchy french beans would also go well in flavour with the pie. Me? I like it with a glass of white wine and a salad.  With maybe some roasted fruit and ice cream for dessert.
Chicken Pie

The Healthier Roast Dinner

Who doesn’t love a roast dinner? We regularly have a Roast Chicken dinner as a treat.  And depending on the time of year, may of may not have “all the trimmings”.  In the summer I try to add fresh salads instead of stuffing, and new boiled potatoes instead of roasties.

  • Choose your meat carefully

A Roast dinner is like any meal really- you can choose to make it healthier with just a few simple changes.  The one thing I don’t like to compromise on is the meat.  I’m not a fan of buying leaner meat to reduce the fat.  Cook it with the fat on to give it the taste, but you don’t have to eat the fat once it’s cooked- except if it’s pork crackling- then you do.  It’s the law. And if you do buy a lean joint.  Wrap it in some good quality prosciutto or failing that back bacon, it needs the fat to help the flavour!

Chicken PrepIn this case I’ve taken a free range chicken (organic is just out of my budget unless it’s one of our own- and they aren’t really suitable for roasting.)  Sprinkled a little flaky sea salt and some freshly cracked black pepper, and added the slightest drizzle of some super duper special olive oil.

  • Make sure the balance of vegetables on your plate is right.

This means in essence- make sure you have more vegetables/ salad on your plate than everything else. And yes, I know we are all trying to be conscious about portion sizes.  But in this case- as long as there’s no hidden dressings or gravy over it all- go for broke.

  • Sauces

Speaking of sauces- they are often a key addition to any Roast dinner.  If you really have to have gravy- make it yourself- and be careful of the amount of salt you add.  Also it’s ok to have a little gravy, the spuds don’t have to be swimming in it!  The same with the salad dressing- make it yourself- or even just sprinkle over some good quality extra virgin olive oil.

But in this case we’ve gone with simple. Some homemade coleslaw, my super salad and some boiled new potatoes.

Healthy Roast Chicken Dinner

Healthy Roast Chicken Dinne

Now I’m off to watch the olympics….




Chicken & Chorizo Bake Recipe

I just love Chorizo. And the family love it too, in fact it probably is the daughters favourite ingredient in any savoury dish.  She expressed her undying love for it recently at dinner.  Just as well the rest of it like it too!

Often we use it in pasta dishes, but I add it to this simple chicken bake to add a little spice. As chorizo traditionally uses smoked paprika, it adds a little smokiness to a dish aswell.  As an aside I sometimes add the pimentón to freshly boild new potatoes to jazz up a warm potato salad.  Of course if I’m feeling particularly flahulach I might buy some Gubbeen Chorizo.  Just to eat as is.  It really is a product so superior it’s a shame to cook with it.

Chorizo Chicken & Potato Bake


50g chorizo

4 chicken legs

500g new potatoes, scrubbed

1 teaspoon of fresh herb leaves

Bay leaf

Olive oil

5 cloves garlic, unpeeled

1 lemon, quartered

Salad to serve


Heat oven to 1800C.  Pour the olive oil into a large roasting tin and add the potatoes, chorizo, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed.  Add the chicken thighs, skin-side up, and season well. Put the roasting tin in the oven and roast for 1 hr, basting with the meat juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.

Super easy chicken and chorizo

Super easy chicken and chorizo

Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with salad leaves on the side.


Chicken & Asparagus in a White Wine Sauce

I just love asparagus.  And tis the season as they say.  I’ve a few recipes that I want to try, but this one  is a constant reminder of the good things in life.  And, to be honest, it’s sometimes nice, as the saying goes to pour one glass for the recipe, and one glass for yourself!



Chicken & Asparagus in a White Wine Sauce


4 chicken breasts

25g Butter

25g flour

1 glass of nice white wine

125ml of chicken stock, or water if you don’t have it

2 cloves of garlic, peeled and mashed

Large handful of fresh asparagus spears

1 tablespoon lemon juice

Fresh herbs, chopped.



Place each chicken breast half between double sheets of clingfilm; flatten the breasts by approximately half.  Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt the butter in a large nonstick pan over medium-high heat.  Place flour in a shallow dish.  Cover the chicken in flour.  Add chicken to pan, cook for about 5 minutes on each side or until done.  Remove the chicken from the pan and keep warm.  Add wine, stock, and garlic to the pan, scraping pan to loosen browned bits; cook this for about 5 minutes.


Break the asparagus stems where they naturally break, add the spear heads; cover and cook for 5 minutes or until the spears is still crisp but tender.

Remove this from the heat; stir in the fresh herbs and lemon juice. Serve the asparagus and sauce with chicken.  And of course a little extra glass of wine…

Chicken and Asparagus

Chicken and Asparagus, in a white wine sauce

Spring Parmesan Chicken Recipe

Sometimes you need something quick, tasty and a little bit special on a Monday evening.  This recipe fits the bill perfectly.  Using ingredients that most people have in their cupboard (Hands up who DOESN’T have a bit of parmesan cheese in their fridge??).

Named after the areas where it is produced, the Provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy. Most importantly, under Italian law, only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, and European law classifies the name, as well as the translation “Parmesan”, as a protected designation of origin.  A little like the blaa in Waterford, and the Bramley apple in Armagh.  Made from unpasteurised cow’s milk, the best cheese is from wheels laid down for 2 years or longer.  Authentic Italian parmesan has ‘Parmigiano Reggiano’ stamped on the rind.

The King of Cheese is only supposed to be made up of three simple ingredients, milk, salt and rennet.  So maybe check the ingredients listing on the packet next time you buy.

Copyright Jeni Pim

It’s going to be delicious


Parmesan Chicken


50g grated parmesan

4 chicken breasts 2 egg whites

1 teaspoon of fresh thyme leaves

125g breadcrumbs

Vegetable oil, for greasing


Place the egg whites in a bowl, and loosen them up with a fork.  Mix the breadcrumbs, herbs and cheese together in another bowl. Pre heat the oven to 1800C.  Grease the bottom of an oven proof dish that will snugly fit the 4 crumbed breasts. Dip each breast first in the egg white, shake it off then roll firmly in the crumb/cheese mixture.    

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Place on the oven proof dish and then when all breasts are coated, place in the oven for 40 minutes.

Parmesan Chicken

Parmesan Chicken

  Serve hot with some fresh salad.    

Butter Chicken & Cardamom Recipe

I love cardamon.  I first tasted it when my sister in law cooked Pulla, a type of sweet bread flavoured with cardamom.  For years she would bring me back little packets of distinctive smelling goodness from her trips home to Turku.  Now, of course, you can get cardamom in most supermarkets. But I still prefer the pods.  Cracking them open makes me smile.  A foretaste of the banquet ahead.

This recipe in its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang.  And of course, my added cardamom.

Copyright Jeni Pim

You can nearly smell the spices through the picture

Butter Chicken & Cardamom Recipe

Ingredients: 25g butter & 2 tablespoons butter extra

2 onions, halved and finely sliced

4 skinless chicken breasts, cut into chunks

2 teaspoons each of garam masala, Turmeric and ground cumin

1 teaspoon ground fenugreek

3 garlic cloves, crushed

1 tablespoon finely grated ginger

12 cardamom pods, seeds removed

1 cinnamon stick

500g fresh tomato passata

50ml double cream

150ml yogurt

fresh coriander, chopped

cooked rice, to serve naan breads, to serve

Method: Heat some of the butter in a large pan and fry the onion over a medium heat for about 5 mins until soft.  Blitz the ginger and the garlic, then add this to the onion. Add the spices except the cinnamon and cardamom. Continue to cook, stirring, for about 7 minutes.

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Spices, onion, garlic and ginger

Remove this to a bowl for later. Add the chicken to the pan with some butter, and continue to fry until turning golden brown. Remove once almost cooked. Add the spices, garlic, ginger and cardamon and passata to the pan, with the cinnamon and cardamom.  Leave to simmer, covered, for 20 minutes.  Add the chicken back into the sauce and cook for a further 10 minutes, uncovered.

Butter Chicken with Cardamom bubbling away

Butter Chicken with Cardamom bubbling away

Just before serving, stir in the extra butter, yogurt and cream, season to taste and serve scattered with coriander, and with the cooked rice

and some naan breads on the side.

Copyright Jeni Pim