Piri Piri Chicken, Dressed Potatoes and Rocket Salad



4 large chicken thighs, skin on and bone in

1 red pepper

1 yellow pepper

6 sprig of fresh thyme


1 medium potato

2 sweet potatoes

½ a lemon

1 fresh red chilli

a bunch of fresh coriander

50 g feta cheese
Piri Piri Sauce

1 red onion

4 clove of garlic

1–2 bird’s-eye chillies

2 Tbsp sweet smoked paprika

2 lemons

4 Tbsp white wine vinegar

2 Tbsp Worcestershire sauce

A large bunch of fresh basil


1 x 100g bag of prewashed wild rocket

½ a lemon

Extra virgin olive oil

Sea salt and black pepper


1. Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.

2. Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.

1. Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with 1/2 a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.

2. Turn the chicken over.

3. Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.

Piri Piri Sauce

1. Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the bunch of basil and a swig of water. Blitz until smooth.

2. Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

3. Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.

4. Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.

5. Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.

6. Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.

7. Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.


1. Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of 1/2 a lemon. Tip into a bowl and take to the table.

2. Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

3. Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.

Parmesan Chicken Breasts with Crispy Parma Ham


2 sprigs of thyme⠀
2 chicken breasts⠀
black pepper⠀
1 lemon⠀
30g grated Parmesan⠀
6 slices of Prosciutto ⠀
Olive oil⠀

– pick the thyme leaves off the stalks. ⠀
– carefully score the underside of the chicken breasts in criss cross fashion with a small knife. ⠀
– season with a little pepper (you don’t need salt as the prosciutto is quite salty). ⠀
– lay your breasts next to each other and sprinkle over most of the thyme leaves. ⠀
– grate a little lemon zest over them and sprinkle with parmesan. ⠀
-lay 3 prosciutto slices on each chicken breast overlapping them slightly. ⠀
– drizzle a little olive oil and sprinkle with the remaining thyme leaves. ⠀
– put a square of plastic wrap over each breast and give them a few really good bashes with there bottom of a saucepan until they are about 1/2 inch thick. ⠀
– put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through giving the hame side an extra 30 seconds to crisp up.⠀
– either serve the chicken breast whole or cut them into thick slices and pile them on a place. ⠀
– serve with lemon wedges for squeezing over and a good drizzle of olive oil⠀

Traybaked Chicken


4 tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 pieces of chicken
4 garlic cloves
Bunch of thyme
tsp of paprika
Olive oil
2 tbsp of balsamic

Preheat oven to 180 celsius/350 farenheit.
Quarter tomatoes & onions and roughly chop peppers.
Squash garlic cloves and add everything to the tray.
Sprinkle with thyme leaves & paprika.
Add 2 tbsp of olive oil and the balsamic and some salt & pepper.
Toss everything to coat well and spread evenly on tray. Make sure chicken isn’t covered by vegetables.
Roast for 1 hour, basting a couple times with tray juices.

Chicken Fajitas Lettuce Wraps


1 red pepper
1 red onion
4 chicken breasts cut into strips
Olive oil
Large lettuce leaves
Sour cream
Cheddar cheese, grated

-Mix the chicken, onion & red pepper in a bowl with the cumin, paprika, olive oil and juice of 2 limes.
-Fry in a hot griddle pan until cooked.
-Lay out you lettuce leaf & add some salsa, guacamole, sour cream & chicken.
-Sprinkle with cheese.
-Carefully wrap & enjoy!

Tomato Basil Chicken with Quinoa Pasta


Quinoa pasta
2 chicken breasts
Italian herbs
Portuguese chicken spice
Cherry tomatoes
Fresh cream

Cook pasta in boiling water until al dente.
Cut chicken into strips and season with Portuguese chicken spice.
Fry crushed garlic with the chopped onion until cooked.
Add the chicken to the pan until half cooked.
Add the halved cherry tomatoes and cook for another 2 mins.
Pour 200-250ml of cream into the pan and simmer until thickened.
Add chopped basil leaves and add to the drained pasta.
Sprinkle with Parmesan cheese and enjoy!

Chicken Stroganoff


300g chicken breast strips

3 tbsp cake flour

15 ml olive oil

15 ml butter

1 onion, cut into thin slices

2 cloves crushed garlic

5 ml paprika

1 punnet button mushrooms, sliced

1 red pepper, sliced

1 Knorr Chicken Stock Pot

250 ml water

80 ml sour cream

1. Toss chicken strips in flour to lightly coat and set aside.
2. Heat olive oil and butter together in a pan. Gently fry the onion and garlic for 5 minutes or until soft.
3. Add the paprika and fry for 2 minutes to release the flavour and smoky aroma.
4. Add the chicken strips and fry for 5 minutes until browned.
5. Add the sliced button mushrooms and red pepper. Fry for a further 5 minutes to soften.
6. Add the Knorr Chicken Stock Pot together with the water. Stir well and bring to the boil.
7. When boiling, reduce the heat and allow to simmer for a further 5 minutes.
8. Garnish with fresh parsley if desired and serve with rice or Quinoa for a healthier alternative