More Quick and Easy Chicken

This is another dish I adore for it’s “throw everything in a pan and bung it in the oven” wonderfulness.  Ray McVinnie is one of my food heroes for his easy no-fuss approach to food, and this is an extremely tasty dish which takes minimum effort.

Chicken Baked with Olives

Enough chicken pieces for 4 people (i usually use chicken thighs for this)
3 tbsp olive oil (or often much less)
3 cloves crushed garlic
1 tbsp fresh thyme leaves
1 1/2 cups green olives (I love the big buckets of olives from Nosh)
1 tsp toasted coriander seeds (these really make this recipe rock)
1/2 cup sultanas
1/4 cup pine nuts
250 ml white wine
salt & pepper to taste
250 ml chicken stock (you may not need this)
1 3/4 cups orzo (or rice will also work well)

Place chicken in roasting pan skin side up (though I often use skinless, doesn’t seem to make a difference). Sprinkle everything except stock and orzo over top. Marinade if you have time (and if you don’t, don’t worry).

Pour stock over top anyplace in 200C oven for 30-40 minutes until chicken cooked.

Serve with orzo (or rice)

Adapted from Ray McVinnie Everyday Sunday

Quickest & Easiest Chicken

When there truly is only 5 minutes to get dinner ready, this is an amazing recipe.  Annabel Langbein “gets” busy households and this recipe is always welcomed by the family at the end of a frantic day.

Baked Lemon Grass & Chilli Chicken

As many chicken breasts as you need (125 – 150 g per person), skin on or off
3 tsp finely grated lemon grass (if you don’t have this, don’t worry)
1/2 cup sweet chilli sauce
1/4 cup water
2 tbsp fish sauce
2 kaffir lime leaves finely chopped (or use grated zest of 2 limes)
2 tbsp lime juice
2 cloves garlic

Place chicken in a baking dish and pour combined ingredients over.

Bake at 200 C until chicken is completely cooked (30 – 35 minutes, possibly longer)

Serve with jasmine or brown rice, we often also have Annabel’s Green Vegetable Toss (below)

Source: Annabel Langbein The Free Range Cook

Green Vegetable Toss

1 bunch asparagus
1 head broccoli
2-3 zucchinni
200 g snow peas
2 tsp sesame oil
2 tsp grated fresh ginger
3 tbsp water
1/2 tsp salt
ground black pepper

Parboil cut vegetables in lightly salted boiling water for 2 minutes.  Drain and then refresh in cold water. Veges can be prepared ahead to this point.

Place vegetables in a heated pan with remaining ingredients, cover and cook for 2-3 minutes.

Source: Annabel Langbein The Free Range Cook