Butterflied chicken with lemon, oregano and paprika

Dig into this succulent chicken laden with spices and the tangy hint of lemon.

Ingredients:

1 whole butterflied chicken,
preferably free-range (you can
ask your butcher to do this)
3 tsp olive oil
finely grated zest of 1 lemon, plus juice of 2
1 tsp paprika
1⁄2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp dried oregano

Preparation:

1. Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well.
Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for
1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)
2. Heat the barbecue until hot.Sprinkle the chicken liberally all over with the oregano, and grill over

low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Chicken breasts in cilantro yogurt

Take a traditional chicken dish and give it a twist with a refreshing marinade.

Ingredients:

8oz (225g) Greek-style plain yogurt
handful of fresh cilantro leaves, finely
chopped, plus extra for garnish
2 tbsp medium-hot curry powder,
preferably Madras
4 large skinless boneless chicken breast
halves (preferably free-range), about
7oz (200g) each
8oz (225g) baby new potatoes,
halved if large
1 tbsp olive oil
sea salt and freshly ground black pepper
1 lemon, cut into wedges

Preparation:

1. Preheat the oven to 400°F (200°C).Combine the yogurt, cilantro, and 1 tbsp of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
2. Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.

3. Meanwhile, put the potatoes into a separate roasting pan. Drizzle with  the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly
coated; then roast in the oven for 20 minutes or until golden.
4. Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.

Chicken with cider and cream

The cider in this dish brings with it a delectable autumnal flavor.

Ingredients:

about 1 tbsp olive oil
2 onions, cut into 8 wedges
2 garlic cloves, finely chopped
8 chicken thighs (preferably free-range)
11⁄4 cups hard cider, apple cider,
or unsweetened apple juice
11⁄4 cups heavy whipping cream
a few sprigs of fresh rosemary
sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F  (200°C). Heat 1 tbsp olive oil in a casserole over medium-low heat.
Add the onion and salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken, skin-side down. Brown for about 10 minutes, turning once, until golden.

3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with
salt and pepper.
4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot.

Marsala chicken with pine nuts and golden raisins

The golden raisins give a surprising twist to this popular dish.

Preparation:

2 tbsp olive oil
8 chicken pieces such as thighs and
breasts (preferably free-range), about
13⁄4lb (800g) total, skin on
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
11⁄4 cups dry Marsala wine
sea salt and freshly ground black pepper
1⁄2 cup pine nuts, toasted
1⁄2 cup golden raisins
handful of flat-leaf parsley, finely chopped

Preparation:

1. Heat the oil in a large cast-iron pan over medium heat. Add the chicken pieces, and cook for about 8 minutes, turning, until golden.Remove from the pan, and set aside.
2. Reduce the heat to low. Add the onion, carrots, and celery to the pan, and cook gently for 5 minutes until soft. Pour in the Marsala, season with salt and pepper, and simmer
gently for about 30 minutes, adding a bit of hot water if the chicken begins to stick to the pan. (Don’t add too much water, since this dish has little sauce, and the water will dilute
the flavor.)
3. Stir in the pine nuts and raisins, and cook for a few more minutes. Just before serving, stir in the parsley.