Chicken

Classic roast chicken

Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

The filling for these can be made and the poppadoms cooked ahead of time. Then simply assemble them just prior to serving.

Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them. Note

When the beer-can chicken is roasting on the barbecue, the beer inside the can becomes steam. This steam keeps the chicken moist on the inside while the skin on the outside becomes lovely and crisp.

For a more intense flavour, marinate the chicken for 3 hours or overnight. Any leftover chicken, salad and yoghurt can be refrigerated separately then served in a wrap or tortilla the next day. We used large plain pappadums here, but there are many sizes and flavour combinations to choose from. Note

Fire up the barbecue with this mouth-watering chicken dish.

A fresh, fragrant, sweet and sour Vietnamese chicken and herb salad with pickled carrot and a spicy dressing.

Grilled piri piri drumettes with a spicy coleslaw from Australian Women's Weekly.

This delicious chicken and pumpkin open sandwich is easy to make and healthy enough to enjoy for lunch every day. It's packed full of flavour and goodness to keep you fueled through the week.

Simple, fast and full of flavour, the ideal mid-week dinner recipe.

Chicken casserole is a classic one-pot winter warmer dish. We've elevated it to 'posh' status here, with the addition of mushrooms, celeriac and juniper berries.

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

Packed full of fresh vegetables and tender strips of chicken, this stir-fry is lifted by the sweet heat of the chilli sauce.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

Chicken quesadillas (from queso, the Spanish word for cheese) with a spicy jalapeño tomato salsa.

For a milder version, replace goat’s cheese with ricotta cheese. Note

Horseradish is sold in various forms; make sure you use the prepared white horseradish in this recipe, not horseradish cream. You need about four large bunches of spinach weighing about 1.6kg to get the amount of trimmed spinach required for this recipe. Note

A luxurious smokey and spicy roast chicken with chorizo & chickpea stew.

Give your regular chicken cacciatore some pizzaz by topping it with this delicious and piquant gremolata mix. Serve with crusty bread or mashed potato for a complete and hearty meal.

This recipe is suitable to make in a slow cooker and pressure cooker. Note

If you prefer a creamier risotto, you can add a knob of butter and a handful of parmesan to this chicken and asparagus risotto at the end of cooking, allow it to melt and stir it through.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Thai basil chicken and snake bean stir-fry from Australian Women's Weekly.

A light and healthy Asian stir-fry with chicken, vegetable and almond.

you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe. Note

Topped with gruyère cheese, ham and tomato passata, this chicken parmigiana-style makes a great lunch to share with friends on the weekend.

Mango salsa transforms this chicken dish into an exotic fare - your family will love this taste sensation.

dairy-free egg-free Note

A rich, slow-cooked chicken, sausage and bean cassoulet originating in the south of France.

Beggar's chicken is a dish from Changshu, Jiangsu province. The chicken is stuffed, wrapped in clay-like dough, and roasted.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer. Note

Smoky barbecued corn turns this open chicken sandwich on dark rye into a gourmet lunch.

Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

Spicy barbecued chicken pieces with an even spicier tomato salsa.

Kids will love this mildly spiced rice dish loaded with vegies and chicken.

Drumettes are the meaty end of the chicken wing. If they are not on display in your supermarket or chicken shop you can ask for them to be prepared specially for you. Note

serving suggestion Toss some rinsed, drained corn kernels through the avocado salad, if you like; accompany with a green leafy salad. To flip the quesadillas, invert the frying pan with the quesadilla onto a plate, then slide the quesadilla back into the pan. Quesadillas can also be cooked in a sandwich press. Note

Serve these crispy chicken sausage rolls with your favourite dipping sauce for a fast and tasty snack.

Soak 12 bamboo skewers in water before use to avoid them scorching and splintering. You can substitute mango for the papaya, if you like. Note

A colourful and fragrant Indian-style chicken salad from Australian Women's Weekly.

Cornichon, French for gherkin, is a very small variety of pickled cucumber, it can be used in place of the dill pickles. Note

You will need two bunches of asparagus and a quarter of a medium wombok for this recipe. A barbecued chicken can also be used; remove and discard bones and skin then shred meat coarsely before tossing with remaining salad ingredients. Note

Tandoori powder is a flavourless mixture of yellow and red coloured powdered vegetable dye, available from Indian food stores. Substitute normal red food colouring if you like – do not use turmeric.

While chicken and bacon are traditionally a pie combination, combining them in a casserole is also a great way to enjoy these classic flavours.

Serve with vegetables of your choice. Recipe is best prepared as required. Note

You’ll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they’re needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before […]

Pizza cheese is a commercial blend of grated mozzarella, cheddar and parmesan cheeses. Pre-packaged pizza bases come in a variety of sizes and thicknesses, all you need are your favourite pizza toppings.The base we used comes with a prepared layer of tomato sauce. Note

Cook 1 cup (200g) white long-grain rice the night before making this recipe, refrigerate it, spread thinly on a tray, covered, overnight. You need a large barbecued chicken, weighing approximately 900g, for this recipe. Note

Give your regular roasted chicken an Asian kick with this hoisin, lime and chilli flavoured version. Served with baby bok choy, it's a complete, flavourful and low carb meal.

These fragrant pies are a great savoury lunch snack.

Tender chicken with chilli jam and cashew nuts makes a great mid-week dinner. Use a little chilli jam the first time you make this recipe and add more or less depending on your taste.

You can also use elbow macaroni or shell pasta instead of the penne. Note

The humble chicken schnitzel is always a winner. Jazz up your usual crust with some lemon zest and herbs. Serve with some greens and there'll be no complaints.

moroccan marinade is a bottled blend of garlic, capsicum, chilli, lemon and various spices, and can be found at your local supermarket. Preserved lemons ­ salted lemons preserved in a mixture of olive oil and lemon juice ­ are a North African specialty, usually added to casseroles and tagines to impart a salty-sour acidic flavour. […]

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

A member of the lily family, asparagus is a delicious vegetable with a delicate, nutty flavour that can be eaten raw or cooked. The woody stems of the spears should be removed before cooking or eating, and any especially hard, tough stems should be peeled. Note

This Middle Eastern-inspired dish is easy, well-balanced and delicious.

Accompany chicken with a Greek-style yoghurt, if you like. Note

A small salad of garden greens is the perfect side dish for this yummy chicken marinade.

Baked chicken and mushroom pasta

Tasty and juicy tarragon roast chicken with crispy potatoes from Australian Women's Weekly.

We love slow cookers - simply pop all your ingredients into the cooker and come back to a warming, flavour-packed dish. This zesty hot and sour chicken soup tastes absolutely amazing after several hours of slow-cooking.

A barbecued chicken weighing about 800g (1½ pounds) should give you 2 cups of shredded chicken meat. Note

The true finger-licking chicken, southern fried chicken is a classic dish from the US Deep South. Especially good served with corn on the cob dripping in butter.

Sweet and spicy Indian-style masala chicken drumsticks; great for main dishes or sharing platters.

Panko breadcrumbs can be found in the Asian section of most supermarkets. You can use packaged or fresh breadcrumbs in this recipe, if you like. Note

Interestingly enough, due to its shape, a tagine actually cooks by steaming, just like your microwave oven. Serve the tagine with steamed couscous with plumped raisins and finely chopped fresh coriander tossed into it.

Basil is one of the easiest and most useful herbs to grow. You don’t need a large kitchen garden, a pot or a window box in a protected, sunny position is sufficient. Basil will grow year-round (depending on the climate) and you can freeze the leaves for later use. Note

Get out the pressure cooker and make this exquisite dish in no time.

Masala really just means spiced, and this recipe uses a classic tikka masala paste to give the chicken breasts loads of flavour.

Try this twist on crumbed chicken, delicious crunchy parmesan and couscous chicken makes a fresh, stylish shared platter for parties.

Grilled Indian-style chicken with spicy lentils from Australian Women's Weekly.

An exotic and exquisite warm chicken, labne and maple walnut salad from Australian Women's Weekly.

Algerian chicken and chickpea soup