500ml chicken stock
600-750g skinless boneless chicken breast
2 tablespoons mayonnaise
5 tablespoons natural yoghurt
3 teaspoons mild curry powder, or to taste
1 tablespoon fresh lime juice
2 tablespoons mango chutney
1/2 teaspoon ground ginger, or 1 teaspoon fresh grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 small red or white onion, finely chopped 150-200g
grapes, halved and seeded
75g cashews, lightly roasted, coarsely chopped
Optional additions to increase servings: mango, celery, apple, tomato, red pepper, cooked sweet potato

Bring 500ml water and the chicken stock to the boil in a large saucepan. Lower the heat to a simmer, and add the chicken; simmer uncovered 5 minutes. Remove the pan from the heat, cover and let stand until chicken is cooked through, about 10-15 minutes. Transfer the chicken to a plate and cool. Chop the chicken into small bite-sized pieces. While the chicken is cooling, whisk together in a large bowl the mayonnaise, yoghurt, curry powder, lime-juice, chutney, ginger, salt and pepper. Add the chicken, onion, grapes, nuts and any additions that you like, and stir gently to combine.

Wine match: Sauvignon de Touraine, Loire, France (£7.99). This white wine’s keen acidity and gentle aromatics will beautifully offset the spices in this dish. To buy, go to www.abelandcole.co.uk/wine

Poached Chicken and Bean Sprout Salad

500ml chicken stock
700ml water
1 kilo boneless skinless chicken breasts
2 1/2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1/2 teaspoon sugar 90ml olive oil, or walnut, or hempseed oil
2 tablespoons mayonnaise, crème fraîche or yoghurt
1 tablespoon chopped fresh tarragon or basil leaves
1 punnet assorted bean sprouts

In a large saucepan bring the stock and water to the boil. Add the chicken; lower heat and simmer, covered, 9 minutes. Remove the pan from the heat and let the chicken stand in cooking liquid, covered, until cooked through - about 20 minutes. Chicken can be poached 1 day before, and kept in the cooking liquid in the fridge. Bring the chicken to room temperature; chop into bite-sized pieces. In a large bowl whisk together vinegar, lemon juice and sugar. Add a little salt and pepper to taste. Whisk in oil and mayonnaise until well mixed (emulsified). Add the chicken and remaining ingredients and toss.

Wine match: Frascati Superior, Casale Mattia, Italy (£7.99) – the minerally tang of this lovely white wine will bring out the herby succulence of the tarragon with the chicken. To buy, go to www.abelandcole.co.uk/wine

Country Captain Chicken Curry

The flavour goes with any vegetable, so find a few in your box and throw them in! Serve over rice, for 4

3 tablespoons vegetable/cooking oil
1 large onion, thinly sliced
1-1.5 kg chicken thighs, skin removed
700ml water
1 teaspoon each salt and paprika
2 handfuls of chopped vegetables of your choice**
1 tablespoon cider vinegar

90g plain unroasted cashew nuts
75g gold sultanas (normal raisins or currants will do)
3 large garlic cloves, roughly chopped
20g fresh ginger, peeled and roughly chopped
optional: 1-2 teaspoons red chilli powder
1 teaspoon ground cumin,
1/2 teaspoon turmeric
150ml water

For the paste: boil cashews in a small pan of boiling water for 5 minutes; drain. Place in blender or processor and purée with the other paste ingredients until smooth. Heat the oil in a large frying pan or wok over medium-high heat; add onion and sauté 5-10 minutes, or until just browned. Add chicken and sear on all sides (about 1 minute per side). Add paste and 2 tablespoons water and cook for a few minutes, stirring. Add the rest of the water, salt and paprika; bring to the boil, lower heat and simmer covered 20 minutes. Add vinegar; cook 2 minutes. ** If adding diced potato, broccoli, cauliflower, carrots, fennel or mushrooms: mix in with the paprika. ** If adding sliced courgette, chard or frozen peas: add for the last 10 minutes of cooking.

Wine match: Macatela Rosado Temperanillo 2006 (£4.99) – a soft yet refreshing rosé that will balance some of the spiciness of the curry. To buy, go to www.abelandcole.co.uk/wine

Chicken Fajitas with Smoked Cheddar, Pan Roasted Red Peppers and Spinach

I grew up in Texas, where you have easy access to freshly made flour tortillas, which are miles better than the additive- and preservative-packed ones you see in supermarkets over here. But, I’ve discovered an amazing, really simple recipe for them and I’ve been making it every week since. My husband absolutely adores them.

This is my typical evening filling for the fresh tortillas. Then, for breakfast the next day, I serve the homemade tortillas with sautéed potatoes, freshly chopped tomatoes, cheese and scrambled egg. Serves 4

4 chicken breasts (or you can use leftover meat from a roast chicken – dark and white meat – let’s say you need about a handful of cooked meat per person)
3 garlic cloves
2 tsp sweet paprika
½ tsp chilli powder
1 lemon
3 tbsp extra virgin olive oil
2 red peppers
2 handfuls of fresh spinach
1 tsp butter
110g smoked cheddar
1 avocado (optional)
4 tbsp crème fraiche (or natural yogurt)
Sea salt
Freshly ground black pepper

Finely slice the chicken breasts – into 1cm thick slivers. Crush the garlic cloves and finely mince or press through a garlic press. Rub into chicken, along with the paprika, chilli, zest from the lemon and the oil. Season. Place in the fridge to marinade while you pan roast the peppers. Place a large, non-stick frying pan over high heat. Once the pan is very hot, place the peppers on one of their sides and cook for about 2 mintues – until the sizzle and pop resides. Rotate in the pan until you’ve blackened most of the peppers’ surfaces. Once it looks nicely charred, place the pepper in a paper bag – or put in a pan and cover for 10 minutes. This allows the pepper to cool and it steams it, making the skin come off easier. Peel, deseed and slice into 1cm thick strips.

Prep the spinach by thoroughly washing, then slicing in 1cm thick strips, and then finely chopping further more – as you would finely chop parsley (but don’t’ get carried away and cut it quite so finely).

Stir-fry the chicken breasts in the oil from the marinade and the 1tsp butter. Once the chicken is nearly done, toss in the spinach. Cook for a 1 minute or two and then take off the heat, to ensure the spinach doesn’t overcook and lose all of its nutrients.

Throw the sliced peppers in the pan and then divide between tortillas – there should be 2 per person. Top with a grating of smoked cheddar, slices of fresh avocado (if using), diced hunks off fresh tomato and a dollop of crème fraiche.

Chicken Mushroom Pie with Thyme Crust

This is a lovely dish to make with left over roast chicken. If you don’t have leftover meat, simply stir-fry 1 ½ to 2 whole chicken breasts, sliced into bite-sized pieces until cooked, or if you want all dark meat, roast off 2 chicken quarters (or 4 thighs or legs) until cooked and then shred the meat off the bone. This recipe makes 2 individual pies or one smallish one to serve 2-3 (2 adults and one child).

For the pastry:
115g plain flour
1/4 tsp salt
75g cold butter, cubed
1 tbsp extra virgin olive oil
2 tbsp fresh thyme leaves
2 tbsp freshly grated Parmesan cheese
2-3 tbsp cold water

Sieve the flour and salt into a bowl. Work in the butter and the olive oil with your fingertips until the mix looks like fine crumbs. Rub the fresh thyme leaves and Parmesan into the mix. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all the four is moistened and the pastry almost cleans the side of the bolw (1 to 2 tsp more water can be added if necessary). Wrap in cling film and and chill for 30 minutes.

Filling:
200ml chicken stock
300g (or 2 American cups) of shredded, cooked roast chicken (a mix of brown and white is ideal)
50g butter
2 large or 3 medium-sized Portobello mushrooms, wiped clean and sliced into ½-1cm pieces
100ml Chardonnay
25g plain flour
4 tbsp double cream
15g fresh flat leaf parsley, roughly chopped
½ lemon
1 medium egg, beaten

Place the stock in a pan and bring to the boil. Reduce the heat, add the chicken and warm in the stock for 5-10 minutes. Transfer to a plate using a slotted spoon and set aside to cool. Strain the stock through a fine sieve and reserve.

Preheat the oven to 180°C. Melt half the butter in a heavy-based pan, add the mushrooms, season and cook gently for 3-4 minutes without browning. Then transfer the mushrooms to a plate and reserve.

Melt the remaining butter in the pan and stir in the flour. Add the reserved stock gradually, stirring constantly to avoid lumps. Add the wine. Bring to the boil, then reduce the heat and cook gently for about 5 minutes, stirring occasionally, until thickened.

Add the double cream, return to the boil, then simmer for a further 5 minutes until thick enough to coat the back of a spoon. Stir in the mushrooms, chicken, parsley and add a squeeze of lemon juice. Season and set aside just for a moment while you roll out your pastry.

Take your pastry from the fridge, set at room temperature for 5 minutes, then roll out on a floured surface. Invert 2 x 13cm round pie dishes onto the pastry, or one medium-sized pie plate over the pastry. Cut out tops or top about 2cm larger than the dish(es).

Fill the pie dish or dishes with the chicken mushroom mix to about 1cm from the top. Place the pastry tops over the dish. Allow excess to overhang as it’s best to trim it after it’s cooked – your pastry will strink during cooking so if you trim beforehand your pie filling may be exposed on the sides. Cut a small slit in the top of each pie to allow steam to escape. Brush the pastry with beaten egg.

Bake the pies for 30-35 minutes until the pastry is golden. If the pastry is browning too much, cover with foil and continue cooking. Serve immediately.

Indonesian Chicken with Gingered Purple Haze Carrots

Purple Haze carrots are absolutely stunning - purple on the outside, with a orange core. You really don’t want to do too much with them as you’ll ruin their beauty and flavour. Serves 2-3.

2 Purple Haze carrots fresh carrots
1-inch piece of fresh ginger root, cut into fine, tiny matchsticks
2 garlic cloves, peeled, crushed and finely chopped
2 boneless, skinless chicken breasts
Bamboo skewers
A handful of fresh coriander, finely chopped
3tbsp demerara sugar
1/4tsp red chilli powder
2tbsp fresh lime juice
2tbsp soy sauce
1-2tsp oil (any olive, vegetable or rapeseed will do)
1tbsp butter
10g flat leaf parsley, roughly chopped

Wash the carrots, top and tail and slice into very thin rounds - use a mandolin or a vegetable peeler to do this. Mix the ginger and half the garlic with the carrots and reserve for later.

Slice chicken crosswise to grain into wide, flat slices, holding knife blade at a slant. Blend coriander, sugar, remaining garlic, red chilli powder, lime juice and soy sauce; rub into the chicken pieces. Weave slices onto skewers, place on a plate, cover and allow to marinate for at least 30 minutes in the fridge, or longer.

Heat your oven grill to high. Brush your grill pan with a bit of oil. Place the cold chicken skewers on the hot grill pan and grill for 9 minutes on each side, drizzling remaining marinade over them after you’ve turned them over.

While chicken cooks, melt the butter in frying pan or wok until it sizzles. Add garlic, ginger and carrots. Stir-fry over medium-to-high heat for 2 to 3 minutes or until tender-crisp. Toss in parsley once you’ve turned the heat off. Serve a mound of the carrots alongside the chicken skewers.

Chicken Soup for the Soul

I make chicken soup all the time but the recipe always changes according to what I have in my kitchen. Sometimes I use cubed potatoes instead of pasta, or even, hunks of butternut squash. If I don’t have a fennel, I’ll use extra celery or leek. You can swap the carrots for parsnips or swede and use kale, cabbage or spinach instead of the parsley. A Thai twist can be added with rice noodles, chilli and a splash of soy (instead of the lemon) or you can go Greek by swirling an egg into the broth. The one thing I always keep consistent is the use of a whole roasted chicken for both the meat and the stock. Use this as your base and make it your own! Makes 6-8 servings. I urge you to freeze a few portions as it’s a great one to have on hand as cold season approaches!

1 whole chicken
3 tbsp butter
6 garlic cloves
8 sprigs of fresh thyme
3 carrots
3 celery ribs (optional)
1 small fennel (optional – you can skip both of these if you want to stick to the veg in your box, though the addition of both or either will lift the soup to a whole new level!)
1 lemon
2 leeks
2 tbsp olive oil
5 black peppercorns
A small fist full of spaghetti, roughly broken into 1inch-long (or so) pieces
4-5 big curly kale leaves
To serve:
a good grating of Parmesan cheese
some gorgeous bread to help you drink up the stock

The roasting of the bird:
Preheat the oven to 220C/gas mark 7.

Carve the legs and thighs from the raw bird. To do this, gently pull leg at its knee joint away from the body. You’ll see a thick fold of skin between the inner thigh and the body. Cut through this, using a sharp knife, or preferably sharp kitchen scissors. You should see where leg and thigh naturally separate from the body. Give it a gently pull away from the body and then pull a bit harder to pop the leg from the hipbone. Use the scissors or knife to cut through the joint, behind the bone and continue to carve until the leg and thigh (keep together) are removed. Ensure you wash your hands thoroughly after this process.

Place the crown in the centre of a roasting dish and place the each quarter/leg-thigh joint on either side – as if the bird is just sitting in a really relaxed position! Slather the bird (crown and quarter/leg-thigh joints) with butter, pop a bit of butter inside of the cavity as well. Halve the lemon and squeeze juice over the top of the bird, then insert both lemon halves. Crush the garlic cloves and insert into the cavity, along with half the herbs, tuck a few of the thyme sprigs under the skin of the bird, rub a bit of butter under the skin as well, and place a bit more thyme on top of the bird – make sure you don’t just get the crown, cover the quarter/leg-thigh joint as well.

Pop in the oven and roast for 20 minutes, or until the skin starts to golden – you want it nicely bronzed before turning the heat down to 180C/gas mark 4. Basting bird occasionally, roast for 45 minutes or until you can prick the thickest part of the breast with a knife and the juices run clear. Once cooked, turn off the heat, leave the door ajar and allow to rest in the oven for another 15 minutes before carving (this will help the bird retain its juices). Pop on top of the oven and rest for a further 30 minutes as you start to prep your veggies for the stock and soup.

To make the stock:
Wash, trim and roughly chop one full leek and the greener half of the other one into 1inch hunks. Wash again to ensure you remove all the dirt from the leeks. Wash and roughly chop one carrots and one celery rib and ½ the fennel, also into 1inch hunks.

Heat the olive oil in a large, heavy-bottomed casserole pot. Saute the vegetables over a medium heat for 5-10 minutes, stirring frequently. The idea is to sweat the vegetables and to release their aroma.

Add the chicken carcass (remove the garlic cloves from the roasting tin and reserve for the final soup!), lemon hunks and the black peppercorns and give a stir to nestle the carcass into the bed of vegetables. Put the lid over the pot and steam for 1 minutes. Remove lid and cover completely with water.

Bring to the boil. Skim off any fat. Lower the heat to the lowest setting and simmer for 30 hour. Allow to set, uncover, for a further 30-45minutes, allowing the flavours to further infuse while the stock is cooling. Strain into a clean pan, discarding carcass (you can use the veggies as a side dish, or in a soup, if you like). Decant into a clean pan and start to assemble your soup.

For the soup assembly:
Remove all the meat from your chicken – brown and white meat. Tear and shred with your fingers into bite-sized, but rather chunky and generous-looking pieces. Squeeze (like toothpaste) the garlic cloves you reserved from their skins and rub into the chicken meat. Set aside.

Slice the remaining fennel halve into 1cm-thick panels, then halve these. Peel the carrot and cut into 1cm-thick rounds. Cut the celery into similar-sized pieces and thinly slice the leek white. Give all the veggies, particularly the leek, a good wash. Then, add to the stock along with the pasta. Cook at a medium simmer – not too low and not boiling, somewhere in between – for 12-15 minutes, until the pasta is al dente. Add the roast garlicky chicken and cook until warmed through, about 3 minutes.

Take off the heat, chop the curly kale as finely as you can – slice it into thin shreds as you would if you were finely chopping parsley, acknowledging that you can’t get it quite that fine. Add the kale, a squeeze of fresh lemon juice and serve with a good grating of Parmesan cheese over the top and with some gorgeous bread to help you drink up the stock!

Organic Herb Roasted Chicken Legs with Toasted Almond Couscous

Serves 4

4 chicken legs - £6.54
2 cloves of garlic - 10p
2 tbsp unsalted butter – 20p
1 tbsp wild flower honey – 10p
5g fresh thyme – 24p
10g fresh mint – 48p
10g fresh parsley – 48p
150g wholemeal couscous – 45p
240g boiling water
50g whole almonds – 74p
1 large orange – 45p
½ tsp ground cinnamon
1 tsp extra virgin olive oil
Sea salt
Freshly ground black pepper

Preheat the oven to 180C. Season the chicken with salt and pepper. Pop the butter in a roasting tin and place in the oven for a minute or two, just until the butter has melted. Peel and finely chop the garlic cloves, remove the leaves form the stalks of thyme. Place the chicken, garlic and thyme in the tin. Roll in the melted butter. Drizzle over the honey, roll again. Place in the oven and roast for 30 minutes, turning once or twice, until golden.

While it cooks, make the couscous. In a lidded pan or a bowl that you can snugly fit a plate over the top, mix the dry grains with the cinnamon and olive oil. Pour the boiling water over the couscous, cover and allow rest for 5 minutes. Roughly chop the almonds in a food processor – just pulsing a couple of times. Toast in a dry pan over medium heat, just for a few seconds, until the oil and the aroma are released from the nuts. Roughly chop the parsley and mint. Segment the orange. Fold the almonds and orange segments through the couscous first. Then, fold the herbs through. Serve alongside the roasted chicken legs.

Smoked Chicken Quesadillas

Quesadillas are bit like a toasted cheese sandwich made with tortillas instead of bread. You can fill them with just about anything – mushrooms and mozzarella, red peppers and goat’s cheese… the key is using cheese to melt all the ingredients together. Serves 2.

6 round tortillas
2 tbsp olive oil
150g grated cheddar
1 hot smoked chicken breast
3 tbsp chilli & ginger salsa
1 handful fresh rocket leaves

Preheat the oven to 180C. Brush both sides of each tortilla with olive oil. Line 3 of the tortillas on a work surface or cutting board. Sprinkle the cheese on top. Shred or slice the chicken into bite‐sized pieces. Divide between the tortillas, placing it on top of the grated cheddar. Dot 1 tbsp salsa over the top of each. Finely chop the rocket leaves and sprinkle over the top. Top with remaining 3 tortillas. Preheat a frying pan (or 3 – one for each quesadilla – if you have room). Carefully place the filled tortillas(use a large spatula and your hands to make the transfer) to the warm pan and cook until toasted on each side. Pop into the preheated oven for 5 minutes, just to melt the cheese through. Quarter each quesadilla and serve each person 6 pieces, along with a dollop of crème fraiche, more salsa and a salad.

Moroccan Chicken Tagine

This is a great way to make the most of the flavoursome meat on a chicken's thighs and legs. It serves 2 generously, but can be eked out to serve a couple of kids.

2 chicken quarters (leg and thigh); separate if serving more than two
Sea salt and freshly ground black pepper
1 onion
1 tbsp unsalted butter
A pinch of saffron
1/2 tsp ground cinnamon
2 tsp grated fresh ginger
2 handfuls of roughly chopped fresh parsley or coriander
8 whole Medjool dates, stones removed
A handful of toasted almonds, roughly chopped
Wholemeal couscous (to serve)

Melt the butter in a casserole pot or tagine. Peel and grate the onion and add to the pan with saffron, cinnamon, ginger and a handful of parsley or coriander. Season with salt and stir over a high heat for 2 minutes. Season the chicken with salt and pepper and add to the casserole, cooking for 5 minutes to allow the spices to penetrate the skin. Cover with water. Bring to a boil, reduce heat and simmer until tender (about 45 minutes). Check often to ensure the chicken doesn't stick, adding more water if necessary. Once the chicken is cooked, remove it from the pot so you can make the sauce. Skim the fat from the liquid and season. Add the dates and simmer for 15 minutes, stirring occasionally. Return the chicken to the pot and cook for 5‐10 minutes, long enough to reheat. Place each chicken quarter on a bed of couscous. Pour the sauce over the meat and finish with fresh parsley coriander and toasted almonds.

Roast chicken legs with caramelised onions & thyme

Serves 2

2 chicken legs
50g unsalted butter
2 cloves of garlic, peeled and crushed
1 lemon, halved
10g fresh thyme
1 large or 2 small-medium onions, thinly sliced
1/2 tsp caster sugar
Sea salt and freshly ground black pepper

Preheat oven to 220C. Place 1 tbsp of the butter in a roasting dish, along with the garlic, lemon and a good bit of salt and pepper. Pluck ½ tsp thyme leaves from the 10g of thyme and set aside to add to the onions a bit later. Place the remaining thyme (stalks and all) in the roasting dish. Add the chicken. Squeeze the lemon juice over the chicken and rub the thyme, butter, salt, pepper and garlic into the skin. Pop the crushed cloves under the skin above the thigh. Arrange evenly in the pan and pop into the oven. Set the time for 10 minutes. Melt the remaining butter in a frying pan until bubbly. Add the onions, sugar and a pinch of salt. Cook the onions, gently over medium-low heat for 20-30 minutes, until soft, gently golden and sweet. Once finished, stir through the reserved thyme leaves. When the timer goes off on the chicken, turn the heat down to 180C and cook for a further 20 minutes. Place the chicken on plates. Spoon the onions on top or alongside the chicken and serve with mashed potatoes, roasted squash wedges or couscous and some broccoli or a tangle of lightly dressed rocket.

Wintery Chicken Casserole

Hearty and soul‐warming. Vegetarians can omit meat and add just ½ the flour with the veggies. You can also swap the chicken for lamb (use red wine, if so). Serves 6

2 tbsp olive oil
4 chicken thighs (on or off the bone)
2 tbsp plain white flour
2 rashers of streaky or back bacon
10‐12 button mushrooms, sliced
4 medium carrots, peeled and diced
3 medium potatoes, peeled and diced
4 shallots, peeled and quartered
1 large or 2 medium leeks, sliced
3 bay leaves
4 sprigs fresh thyme (or 1 tsp dried)
5 garlic cloves, peeled and chopped
300ml white wine
500ml chicken or veg stock
150ml cream (optional)
20g fresh parsley
Sea salt and black pepper

Snip bacon into 1cm lardons. Season chicken and dust with flour. Heat casserole dish on medium‐high heat. Add olive oil, bay leaves and thyme. Once fragrant, add chicken and cook on each side for 3 minutes. Add bacon and cook until golden.

Then, tumble in the veggies and garlic. Pop the lid on the casserole dish and sweat the veg for 10 minutes, stirring once or twice.

Pour in the wine and let it bubble (lid off) for a few minutes. Cover with stock, pop the lid back on and cook on a very low heat for 1 – 1 ½ hours, until the veg is tender and the chicken just about falls apart when probed with a fork. During cooking, check casserole every 15‐20 minutes to ensure it's hydrated and nothing sticks to the bottom.

Just before serving, fold in the cream, warm through, then add the parsley. If using chicken with bones, remove before serving. Perfect with a side of buttered bulgar wheat or rice.

Sweet and Sour Chicken

Just like a take‐away, but made with organic ingredients. Serves 4

500ml sunflower oil
2 boneless chicken thighs
1 tbsp sake or a dry white wine
1 tbsp soy sauce
3 tbsp plain white flour, sifted
1 medium egg, lightly beaten
1 large carrot
1 large onion
1 leek
2 red peppers, quartered and deseeded
1 small or 1/2 large pineapple
1 tbsp cornflour

Sweet and Sour Sauce
2 tsp cornflour
100ml water
4 tbsp soft brown sugar
2 tbsp soy sauce
6 tbsp rice or white wine vinegar
2 tbsp tomato ketchup
Long grain white rice (to serve)

Fill a deep pot with oil and place it over low heat. Cut the chicken into 2.5cm cubes and place in a bowl. Mix sake or wine with soy sauce; set aside. To make batter for the chicken, sift plain white flour into a medium‐sized bowl, drop egg into centre and beat until the mixture is smooth. Set aside.

Peel the carrot, cut into long, 1cm thick, horizontal panels. Slice at a diagonal into 2.5cm pieces. Slice leek into 2cm pieces. Cut the onion, pepper and pineapple into 2.5cm pieces.

Prepare sauce by placing 2 tsp cornflour in a small saucepan. Mix in the water, sugar, soy sauce, vinegar and ketchup and set over a low heat. Simmer gently until it has thickened, stirring, which should take about 3 minutes.

Meanwhile, remove chicken from marinade. Place on a plate, dust with 1 tbsp cornflour then coat in batter. Fry the batter‐coated chicken, a few pieces at a time, until golden, about 3 minutes. Cut one piece open to check that it's cooked through.

Return all the cooked chicken to the oil for a further 2 minutes, while you heat 2 tbsp sunflower oil in a nonstick frying pan or a wok for the veg. Once sizzling hot, add onion and carrot, stir‐fry briskly for a few minutes, then add pineapple, leek and red peppers, followed by the sauce. Bring the sauce up to a boil and as soon as it is bubbling, mix in the chicken As soon as it's coated in the sauce, serve with rice.

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Chicken recipes - Our favourite chicken recipes so you can make the most out of your organic chicken

chicken recipes

Here's a collection of chicken recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our chicken producers and order yours click here.

Curried Chicken and Grape Salad