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Sticky Kickin' Wings - (Makes 2 servings)

Ingredients:

1 tablespoon raw sesame seeds

4 large chicken wings

2 tablespoons teriyaki sauce

1 fresh red chili

2 scallions

1.  Toast the sesame seeds in a dry 8-inch non-stick frying pan on a medium heat until lightly golden, the remove to a plate.

2.  Still on the heat. sit the wings in the pan.  Let them color for 1 minute on each side, then add the teriyaki and cover the wings with water. 

3.  Halve the chili lengthways and add to the pan.  Simmer for 35 to 40 minutes, or until the chicken is tender and the sauce s nice and sticky, turning occasionally.

4.  Add a splash of red wine vinegar to the pan and jiggle around to pick up the gnarly bits.  Trim and finely slice the scallions, scatter them over the chicken with the toasted sesame seeds and enjoy.

Gnarly Peanut Chicken - (Makes 2 servings)

Ingredients:

2 (4 oz.) boneless, skinless chicken breasts

2 limes

4 cloves garlic

2 tablespoon peanut butter

1 to 2 fresh red chilies

1.  Turn the broiler on to medium-high.  Score the chicken breasts in a criss-cross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the finely grated zest of 1 lime.

2.  Place criss-cross side down in a cold 10-inch non-stick ovenproof frying pan and put it on a medium-high heat while you peel and finely grate the garlic into a bowl.

3.  Squeeze in the juice from 1 1/2 limes, stir in the peanut butter, and loosen with enough water to give a spoonable consistency.  Finely slice the chili, then mix through the sauce, taste and season as needed.

4.  Flip the chicken over, spoon over the sauce, then transfer to the boiler, roughly 4-inches from the heat, for 5 minutes, or until gnarly and cooked through.

5.  Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra-virgin olive oil.  Serve with lime wedges for squeezing over.

Harissa Chicken Traybake - (Makes 4 servings)

Ingredients:

4 mixed-color peppers

2 red onions

1 (2 1/2 lb.) whole chicken

4 teaspoons rose harissa

4 sprigs fresh mint

1.  Preheat the oven to 350 degrees F.  Seed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all into a 16-x12-inch roasting pan.

2.  Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs.

3.  Add to the pan with the harissa, a little sea salt, black pepper, and red wine vinegar.  Toss well, making sure to get into all the crooks and crannies of the chicken.

4.  Sit the chicken flat on top of the veggies, skin-side up, and roast it all for 50 minutes, or until gnarly and cooked through.  Pick over the mint leaves before serving.

Crispy Garlicky Chicken - (Makes 2 servings)

Ingredients:

2 (4 oz.) boneless, skinless chicken breasts

2 thick slices whole wheat bread with seeds

1 clove garlic

1 lemon

1 3/4 arugula

1.  Place the chicken breasts between two large sheets of parchment paper, and whack with the base of a large non-stick frying pan to flatten them to about 1/2 inch thick.

2.  Tear the bread into a food processor, then peel, chop, and add the garlic, then blitz into fairly fine crumbs.  Pour the crumbs over the chicken, pat onto each side, then re-cover with the paper and whack again, to hammer the crumbs into the chicken and flatten them further.

3.  Put the pan on a medium heat.  Fry the crumbed chicken in 1 tablespoon of olive oil for 3 minutes on each side, or until crisp, golden, and cooked through.

4.  Slice, plate up, season with sea salt and black pepper, sprinkle with lemon-dressed arugula.  Serve with lemon wedges for squeezing over.

Sweet Chicken Surprise - (Makes 2 servings)

Ingredients:

2 (7 oz.) chicken legs

1 bulb garlic

8 oz. mixed-color seedless grapes

6 tablespoons red vermouth

4 sprigs fresh tarragon

1.  Preheat the oven to 350 degrees F.  Put a non-stick ovenproof frying pan on a high heat.

2.  Rub the chicken all over with 1/2 tablespoon olive oil, season with sea salt and black pepper, and place skin-side down in the pan.  Fry for a couple of minutes until golden, then lightly squash the unpeeled garlic cloves with the heel of your hand and add to the pan.  Put in the grapes.

3.  Turn the chicken skin-side up, pour in the vermouth, and transfer to the oven to roast for 40 minutes, or until the chicken is golden and tender, and the sauce is sticky and reduced.

4.  Add a splash of water to the pan and give it a gentle shimmy to pick up all the sticky bits.  Put the tarragon on top and enjoy.

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