Peanut satay chicken recipe
Delicious, chargrilled pieces of chicken, coated in an addictive peanut sauce that takes just 30 minutes to make. This would be delicious served with coconut rice. You could also use thin strips of pork fillet with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.
Coconut and lemongrass roast chicken recipe
The inspiration for this comes from an excellent Malay dish called ayam percik, where chicken is grilled (broiled) over charcoal flames after being marinated in an irresistible coconut and lemongrass sauce. It also works very well simply slathered over some skin-on boneless thighs, left to marinate overnight, and then chucked onto a barbecue! The sauce has a hefty chilli kick, so if you prefer less, simply halve the number of chillies and the amount of sugar.
Chicken wings with gochujang, lime and herb butter recipe
There are several ways to cook these chicken wings: either roast them in the oven or on a barbecue, or I like to deep-fry them. You then roll them in the melted butter and just finish them off either on the barbecue or in the oven. Gochujang is a revelation: the sweet, spicy and savoury Korean paste is made from fermented chillies, but there are so many different layers of flavour in it and it marries perfectly with the chicken.
Roast chicken recipe
Spatchcocking the chicken helps the chicken cook more evenly and reduces the cooking time, too. Also, we recommend seasoning your bird in advance, up to 1 day. This produces an extra tasty (and crispy-skinned) roast chicken. Got leftovers? No problem! The fully cooked chicken will keep in the refrigerator for up to three days and can be used to make chicken noodle soup, chicken salad or chicken tacos.
