Grilled Butterflied Chicken & Coriander Rice

A delicious alternative to classic roast chicken and shows how to cook simple, authentic Brazilian rice. The juices from the chicken will soak into the rice adding extra flavour. For an extra-succulent and moist result try brining the chicken before cooking (optional).

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Serves 4

INGREDIENTS

• 1-1.2kg whole chicken, butterflied

For the brine (optional)

• 100g brown sugar
• 100g coarse sea salt
• 1 litre hot water
• 1 small onion, chopped
• 2 teaspoons chilli flakes
• 2 teaspoons garlic powder
• ½ teaspoon dried oregano
• 150ml Cachaça
• Juice and zest of 1
• 1 teaspoon black peppercorns

For the rice

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• 1 cup jasmine white rice
• 2 cups boiling water
• 1 teaspoon salt
• Handful of fresh coriander, chopped

INSTRUCTIONS

To butterfly the chicken

Remove the backbone by placing the chicken breast-side down on a board and, using a very sharp knife or kitchen shears, cut along either side of the backbone, staying as close to the bone as possible.

Turn the chicken over. Use a tray or board and press down firmly to flatten the breastbone. Alternatively, ask your butcher to prepare the chicken for you.

To brine the chicken (optional)

In a large bowl big enough to submerge the chicken, mix the salt and sugar with the hot water until dissolved, then mix in all the remaining ingredients. Submerge the chicken, cover and chill for at least 4 hours or overnight.

To cook the chicken and rice

Pre-heat oven to 180ºC/ 160°C Fan / Gas Mark 4.

Remove the chicken from the brine (if applicable) and pat dry with kitchen paper and rub all over with olive oil. Discard the brine.

Heat the grill on a medium heat setting. Test the temperature of the pan – see Cook’s notes - and when hot enough place the chicken skin-side down pressing firmly to maximise contact with the grill. Cook for 12-15 minutes then carefully turn over, with tongs, skin-side up and cook again for a further 12-15 minutes.

Place the grill into the oven and cook for 15 minutes more. Remove and allow the chicken to rest on the grill for 20-30 minutes.

Meanwhile heat the olive oil in the casserole on a medium heat and fry the onion for 5 minutes, without colouring. Add the garlic powder and rice and cook for a further 2-3 minutes, stirring regularly to ensure sure the rice doesn’t stick to the bottom and all grains are coated in oil.

Add the water and salt and bring to the boil. Reduce the heat, put on the lid and simmer for 15-20 minutes until the rice is cooked. Remove from the heat and allow to rest for 5 minutes. Stir through the coriander and serve.

Cook's Notes

• To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
• To flatten the chicken weigh it down by placing a heavy pan wrapped in foil on it during cooking.
• Rest the chicken for as long as possible to relax and tenderise the meat
• Garnish the chicken with lime wedges and serve with a pot of hot pepper sauce.

Chicken & Prawn Xim Xim

Somewhere between a stew and a curry, with fragrant flavours, this dish is reminiscent of Thailand and Africa. The name Xim Xim means stew in some African dialects and almost certainly originates from the African continent. This dish is huge in flavour, packs a strong punch and is a real crowd-pleaser. Serve with boiled rice.

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Serves 4-6

INGREDIENTS

• 4 chicken thighs, cut into 2-3cm chunks
• 3 cloves garlic, crushed
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 2 onions, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• Thumb-sized piece fresh ginger, peeled and grated
• 1 teaspoon turmeric
• ½ cup roasted peanuts, ground
• ½ cup of roasted cashews
• 80-100g dried shrimps, ground in a food processor – see Cook’s notes
• 2 teaspoons tomato purée
• 600ml hot chicken stock
• 200g king prawns, shells and heads removed and deveined
• 50g creamed coconut, grated
• Small bunch fresh coriander, chopped
• 1 bunch spring onions, finely chopped

METHOD

In a bowl, combine the chicken, garlic, lime juice and zest, cover and allow to marinate in the refrigerator for 20 minutes.

Heat the olive oil in the non-stick frying pan on a low to medium heat. Cook the chicken until sealed all over and golden.

Add the onions and cook for around 5 minutes or until soft but not coloured.

Next add the chilli, ginger and turmeric and fry for a further 2 minutes.

Add the nuts, dried shrimps and tomato purée. Stir to combine then add the chicken stock. Cook for 20 minutes to a thick, stew-like consistency.

Finally, add the prawns and creamed coconut and cook for a further 3 minutes.

Garnish with the coriander and spring onions and serve with boiled rice.

Cook's Notes

• Dried shrimps can be ordered online or bought from Asian supermarkets. Alternatively use 1 tablespoon shrimp paste or a few dashes of fish sauce.
• Large, cooked prawns can be used instead of raw, if preferred.

Chicken and Ham Hock Christmas Pie

This Christmas Pie is a seasonal twist on my favourite Chicken and Ham Hock Pie and full of festive flavours. Don’t be put off by the long recipe, it’s worth the wait and makes the perfect addition to the larder if you have guests staying over Christmas. The cranberries and chestnuts add a cheerful and colourful layer of stuffing to the pie.

HAPPY CHRISTMAS TO ALL!! 

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MY CHICKEN AND HAM CHRISTMAS PIE 

Ingredients

• 1 lb 5¼ oz (600g) home-cooked ham hock
• 1 lb 5¼ oz (600g) boned weight of chicken thighs, skinned
• 800 ml chicken stock
• 4 tsp. chopped thyme
• 3½ oz (100g) fresh cranberries
• 7 oz (200g) cooked chestnuts
• 1 onion, peeled and finely chopped
• 1 oz (30g) butter
• Salt
• Freshly ground black pepper
• 4 gelatine leaves

For the hot-water crust pastry:

• 0.4 pt (200 ml) water
• 6 oz (170g) lard
• 15¾ oz (450g) plain flour
• 1 tsp. salt
• 1 free-range egg, beaten

For the cranberry topping:

• 150g cranberries
• 100ml orange Juice
• 1 heaped tablespoon sugar
• 1 tsp thyme

METHOD

First make the pastry.

On a low heat cook the onion in the butter for 4-5 minutes until soft. Leave to cool.

In a food processor mince a third of the chicken thighs, a third of the ham and a pinch of salt. In a large bowl mix the processed meat with the chopped onions, cranberries, chestnuts and parsley and season.

Slice the ham into slices roughly 3cm thick. Put the chicken thighs between 2 sheets of clingfilm and batter them out with a rolling pin till roughly the same thickness as the ham.

Pre-heat the oven to 175°C/gas mark 6.

Mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave the pastry for 5 minutes if too hot to handle.

Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined grease proofed baking tray.

Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the flan ring, carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into a circle for the lid.

Cover the bottom of the pie with a layer of ham and season, then a layer of chicken and season again. Next add a thick layer of cranberry and chestnut mixture pushing down firmly. Finish the filling with a layer of ham and finally a layer of chicken remembering to season each layer.

Brush the pie edges with egg wash and place the lid on top. Trim the edges of the pastry with a knife and pinch the base and top pastry edges together with your thumb to crimp the pie and create a seal.

Brush the top of the pie all over with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is cold refrigerate for 2-3 hours.

Now for the jelly, soak the gelatine leaves in cold water until they soften and squeeze out any water. Heat about a third of the chicken stock in a saucepan and stir in the gelatine until it's dissolved then stir into the rest of the stock. Leave to cool but do not let it set.

For the cranberry topping, to a pan add all the ingredients except the thyme and over a medium heat bring to the boil and cook for 5 minutes reducing just a little. Allow to cool.

Grab your cold pie and check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Cut the top of the pastry off in a circle keeping the edges intact, I use a small plate to guide me. Pour the jelly into the pastry until the pie is filled with jelly. Cool in fridge until jelly is set. Grab your cranberry topping and carefully place a layer over the exposed top of the pie, then sprinkled some loose thyme for the finishing touch. Enjoy!

Quick BBQ Piri Piri Chicken

A Portuguese classic and perfect for a barbecue. This is a very quick and easy take on the dish.

An example of a great tasting and sharing recipe that you can quickly be rustle without the need of marinating due to the resting process. Great served alongside grilled romaine lettuce with a yogurt dressing. Also, an excellent alternative to a roast for the summer or outdoors.

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My Quick BBQ Piri Piri Chicken

serves 4

INGREDIENTS

• 1 free-range chicken, butterflied (back bone taken out) or 4 chicken quarters

FOR THE PIRI PIRI SAUCE:

• 6-10 birds eye chills finely chopped
• 6 cloves garlic crushed
• 1 tsp dried oregano
• 1tsp sweet smoked paprika
• 50ml red wine vinegar
• 100ml olive oil
• 1 tsp flaked salt

to serve:

• fresh or grilled romaine lettuce
• yogurt dressing 

Method

In a bowl, mix all the piri piri sauce ingredients together.

Make incisions with a sharp knife all over the chicken and place over the BBQ to cook 10-12 minutes each side.

With a clean paint brush, brush the chicken with the piri piri sauce and continue to cook for a further 10 minutes each side basting occasionally.

Place the cooked chicken into a bowl or tray and pour remaining sauce over, loosely cover with foil and rest for 30 minutes. This will tenderise the chicken and as its been cut all over with a knife and will absorb any remaining juices giving perfect flavour, juiciness and spice. Cut into pieces and serve with grilled lettuce and yogurt dressing.

1. In a bowl mix all the piri piri ingredients together

2. Make incisions with a sharp knife all over the chicken, Place over the bbq and cook 10-12 minutes each side.

3. With a clean new paint brush, brush the chicken with the piri piri sauce and continue to cook for a further 10 minutes each side basting occasionally.

4. Place the cooked chicken into a bowl/container and pour remaining sauce over, loosely cover with foil and rest for 30 minutes (this will tenderise the chicken and as its been cut all over with a knife will absorb any remaining juices giving perfect flavour, juiciness and spice) cut into pieces and serve with grilled lettuce and dressing.

Southern-fried Chicken Liver Sliders with Chilli Slaw & Baconniase

This recipe came about from my recent travels to Abu Dhabi while in a market looking for inspiration and ingredients for my scheduled cooking demos for the next few days. I had decided earlier to make coxinhas and so when getting the chicken for the coxinhas the butcher randomly asked me if I’d want some chicken livers too.

“Well, yes!” I said. And so I decided there and then that would be the hero of the dish. Next, I went through the spice section and picked up some dry spices and herbs, garlic, oregano, and paprika to name a few. I was starting to get an idea of what was coming up… 

After I headed to the bakery where an insanely good smell drew me towards some freshly baked potato buns, delicious, sweet, fluffy and perfect for a hand-held snack. Then to the fruit and veg section, red cabbage, white cabbage, some apples and then finally a few red chillis. 

I came up with southern-fried chicken livers, cabbage, chilli and apple slaw in a mini potato bun. Yep, North American inspired but born in the middle east. Out in the U.A.E., I made it with roasted garlic and chicken fat mayonnaise (since no pork is allowed). However, now back in England I’ve changed the mayonnaise to include an ingredient that was made to go with liver, BACON! Using strained smoked bacon fat and adding the rendered crispy lardons, I make baconnaise, check it out... 

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My Southern-fried chicken liver sliders with chili slaw & baconnise 

makes 8 sliders

INGREDIENTS

• 400g chicken livers (for non-liver lovers, chicken filets will work as well)
• 300ml of plain yogurt
• 200g gram flour
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp dried thyme
• 1 tbsp paprika
• 1 tsp garlic salt
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• 8 mini potato buns or mini brioche rolls

For the chilli slaw:

• ¼ head cabbage, sliced thinly
• ¼ head purple cabbage, sliced thinly
• 1 banana shallot, sliced thinly
• 1 whole chilli, halved lengthwise and thinly sliced (can use any chilli you like)
• a bunch of coriander, roughly chopped
• ¼ cup whole milk
• ¼ cup mayonnaise
• 1 tsp white vinegar
• 1 tbsp sugar
• ½ tsp salt

For the baconnaise:

• 100-150g pancetta or smoked bacon lardons, diced
• 150-200ml mild light olive oil
• 2 egg yolks
• juice of half a lemon
• 1tsp dijon mustard
• pepper

METHOD

First, the chicken livers will need to be marinaded. Mix, all of the dried spices together. Pour the yogurt into a large bowl and add 1 tbsp of the dried spice mixture and mix. Then add the chicken livers to the yogurt mixture and stir though. Cling film the bowl and refrigerate for 1 - 4 hours.

Add the remaining spices to the gram flour, mix and put to one side to use as your southern coating (Gram flour is gluten-free, and I prefer the taste over plain/self-raising flour). 

For the baconnaise: 
In a frying pan, heat a tbsp of olive oil and fry the bacon lardons until crispy. Strain the oil into a bowl and keep the crispy bacon separate. Allow the 'bacon oil' to cool slightly.

In a food processor, blitz the egg yolks and mustard until combined. Keep the food processor running and slowly pour in the bacon fat exactly like you would if you were making mayonnaise. When all 'bacon oil' is all used up, move on to olive oil and continue to pour until you have your desired mayonnaise consistency. You may not need to use all of the oil. Add the lemon juice and crispy bacon to the baconnaise, season with pepper and fold through. Keep to one side until needed (make in advance and will keep for up to three days in a sealed container in the fridge).

Strain the 'bacon oil' from the lardons.

Blitz 2 egg yolks and 1 tsp mustard. 

Slowly pour the oil to make your baconnaise. 

Almost there...

Add the crispy bacon lardons and juice of 1 lemon to complete your baconnaise. 

For the chili slaw:
In a bowl combine the cabbage, shallot, chili and coriander. In another bowl mix together all the remaining ingredients, the whole milk, mayonnaise, white vinegar, sugar, and salt. Pour over the cabbage salad and toss to combine. Clingfilm and place to one side until needed or in the fridge (can be made in advance and will keep for three days in a sealed container in the fridge. But I like to keep the dressing and salad separate until right before serving, as it keeps the salad crunchy and fresh).

Pre-heat a deep fat fryer to 180C.  Pour the seasoned flour into a tray, take the marinaded chicken livers from the bowl and individually place into the flour. With your hands press and pack the flour around each liver creating a coating. Carefully place the breaded chicken livers into the flyer basket and dip into the hot oil and fry for 1-2 minutes with a lid on.

ATTENTION: Liver can spit and pop when fried. Use a lid as a precaution to avoid any issues.  

Lastly, to assemble your burger (if you can get your hands on mini potato buns, DO IT!), cut in half and toast on a hot pan. On the bottom bun spread some baconnaise, then add the southern-fried chicken livers, followed by a heaped spoonful of the slaw and then top with the other half of the bun.

Chicken & Ham Hock Pie

This pie won the 'Best Pie Award' in the Street Food Awards 2010 and is still my favourite. The ham hock is full of flavour, and the black treacle adds a lovely rich sweetness and depth of colour to the jelly. I've experimented with different seasonings, but lots of pepper and thyme give the best results. A hot water crust pie to me is one of the benchmarks of British cuisine and served with either salad cream or piccalilly (the acidity of the vinegar with cold seasoned meat is a dream combo) and a pint of ale is sometimes a forgotten meal in these present times of burgers and barbecues.

CHEF TIP: Soaking the ham hocks overnight will take away some of the saltiness of the brine. If bought on the day of cooking, place the ham hocks in water and bring to a quick boil, then refresh with clean water before CONTINUING. 

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My Chicken & Ham Hock Pie 

Ingredients

• 2 large ham hocks
• 1 medium onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 1 handful of thyme
• 1 tsp black treacle
• Salt, black pepper (medium coarse ground) and thyme, to season
• 6-8 boneless, skinless chicken thighs
• 260g plain flour
• Pinch of salt
• 175g lard or butter
• 200ml water
• Small amount of softened butter

Method

Soak the Ham hocks overnight in cold water. Place the ham hocks in a large saucepan and cover with cold water. Bring to the boil and skim any scum off the surface.

Reduce heat to a gentle simmer and add the chopped vegetables, a teaspoon of chopped thyme and the black treacle. The treacle will take some of the saltiness out of the ham and give the stock a wonderful rich color. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.

Remove the meat from the pan and allow it to cool. Strain the remaining stock into a clean pan and return to the boil until it has reduced by a third, then take the pan off the heat and leave to cool. This will become the jelly for the pie later on.

Pick the meat from the ham hock removing any fat and muscle. Flake the meat into a bowl and season with coarse black pepper and the freshly chopped thyme to your taste. Remember this is a cold pie so pepper will really bring out flavor once rested and chilled. Hocks can be very salty so do taste before adding any extra salt.

Next place the chicken between two pieces of cling-film and batter out with a rolling pin to tenderise and season with salt & pepper.

Preheat the oven to 180°C.

Mix the flour and salt in a bowl making a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave for ten minutes until cool enough to handle.

Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a similarly lined and greased baking tray.

Take two thirds of the dough and, on a lightly floured table, roll it into a circle large enough to line the base and sides of the pie ring and overlap the edge. Place the pastry into the pie ring, carefully pressing into the corners, allowing the pastry to just hang over the edge. Roll the remaining pastry into a circle for the lid.

Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top.

Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.

Brush the top of the pie with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.

When the pie is cold, fill any holes in the pastry with softened butter so that the jelly doesn't escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.

My Coxinhas

I reconnected with Daniela Narciso in São Paulo and she really wanted me to try one of Brazil's most famous snacks... COXINHAS! 

Daniela takes me to a new and upcoming monthly 'Street Food Festival' and introduces me to Pricilla Moretto who owns a restaurant downtown called Tangerine but comes along monthly to promote her business, build relationships with other traders and make her beloved Coxinhas.

Traditionally made with chicken breasts and cream cheese then wrapped in a flour and a chicken stock pastry, breadcrumbed and then deep fried. These snacks can be found mainly in bars served quite wonderfully next to a cold beer. Fresh, they are one of the finest bar snacks ever created, old and chilled they can be bland and disappointing.

Sao Paulo's Street Food Festival

Pricilla's on the other hand are anything but disappointing, she has made them since she was a child and believes her recipe is worthy of any dish even though she is now a restaurant chef and owner. She can sell up too 500 a day and her success is down to frying them fresh and serving straight away. She doesn't just stick to Chicken either, Duck & Apricot, Ox Cheeks and Truffled Mushrooms are just some of the other stuffings she produces. She's says if its tasty and fresh then it works. 

She then invited me behind the stall and teaches me how to fill and mould into the famous 'Chicken Leg' shape that they're known for. As look up, I notice her queue keeps getting bigger and bigger. Brazilians love them and now that I have been taught how to make Coxinhas, I totally have the bug and I am have made my very own version.

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My Coxinhas

Ingredients

• 6 chicken thighs

• 2 tsp hot smoked paprika

• 2 cloves garlic, peeled and crushed

• Olive oil

• Sea salt and black pepper

• 150g cream cheese

• 50g plain flour

• 2 eggs, beaten

• 100g dry white breadcrumbs

• Vegetable oil for deep frying

For the pastry:

• 500ml chicken stock

• 250g plain flour, plus extra for dusting

• 2 tbsp of unsalted butter

For the salad:

• Half a cucumber, peeled, deseeded and finely diced

• 1 banana shallot, peeled and finely chopped

• 1 red chilli, deseeded and finely chopped

• Small bunch basil, leaves shredded

• Small bunch mint, leaves shredded

• Juice of 1 to 2 limes

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Put the chicken thighs in a bowl with the paprika, garlic, a drizzle of olive oil and some salt and pepper and toss to coat.

Tip the chicken into a roasting tin, cover with foil and roast for 45 minutes. Remove the skins and shred the meat into a bowl. Mix with the cream cheese and season to taste.

For the pastry, bring the stock and butter to the boil in a large saucepan, season and gradually whisk in the flour. Cook for 2 to 3 minutes, stirring continuously, until the mixture comes together to form a stiff dough.

Transfer to a bowl, cover with clingfilm and chill for one hour. To shape the Coxinhas, dust your hands with flour, take a golf ball-sized piece of dough and roll into a smooth ball. Use your thumb to hollow out the centre then add a tablespoonful of the chicken filling.

Press the dough closed around the filling then pinch and roll the top to make a chicken drumstick shape. Repeat with the remaining dough and filling. Toss each Coxinha in flour, then dip in egg, then coat in breadcrumbs and lay on a baking sheet lined with greaseproof paper.

Refrigerate for 30 minutes until firm. Heat the oil for deep frying to 160 degrees Celsius or 325 degrees Fahrenheit.

Fry the Coxinhas in batches for 5 to 6 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Meanwhile, combine the salad ingredients in a bowl and season to taste. Serve the warm Coxinhas with the salad.