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Archive for the ‘chicken’ Category

Spanish Chicken

I love Chorizo, it is so versatile and can be used as the main ingrediant in many dishes or as in this Spanish Chicken dish it is the subsiduary ingredient that gives a piquant flavouring to chicken.  This technically is more like Mediterranean Chicken rather than just Spanish but the name has stuck in our house.

This is such a simple one pot meal that everyone loves. You need time and you need to keep an eye on it but there is little effort other than that.  It would lend itself well to being in a slow cooker but I would add the tomatoes earlier and may be a little more liquid (an extra tin or some water)


Chicken pieces (I use skinless chicken breast but drumsticks or wings would work)
Olive oil
Chorizo sliced or cut into small chunks 
Baby potatoes (salad or new) 
Onions finely chopped

Zest and juice of an orange
Oregano (dried)
Tin of tomatoes 

Pimento filled Olives (cut in half)

Place chicken in  deep roasting dish with a little olive oil drizzled over the top.

Sprinkle over the chorizo – this determines the heat of the dish – with the children I tend to use the milder versions, but you can ramp up the heat with a spicier version according to the family’s taste.

Next throw in the potoatoes and onions – all fairly randomly.  
a good firm shake of the dish will help the oil disperse over the potatoes as well (you can add a touch more oil if you want and if it looks too dry but beware the chorizo will expel plenty of oil as it starts to cook)

Finally add the oregano, librally sprinkling it over the meat and vegetables and finish off with the orange zest (only).  Another good shake will mix the ingredients and then place into a hot oven.  I give it several hours and will turn the oven down as it all cooks and blends together.  (you could just serve after an hour once cooked but the extra time deepens the intensity of the flavours)

This should be checked regularly and turned. Once the chicken is more or less cooked, turn the heat down.   I also tend to cover with foil or a lid at this point to stop any more drying out. I find I need to check it often not because it needs it but it fills the room with such a heady mix of aromas that you get a stream of visitors to the kitchen “what time is tea that smells wonderful”

As the pot starts to dry add the juice of the orange and then the tin of tomatoes and stir well .  This is when to turn it down if you have not already done so and you are looking at about 20 mins to 1/2 hour before serving. 

With about 10 minutes to go – throw in the olives – you can slice these but I tend to cut them in half as the youngest does not like them (the ones he manages to see) and it is easier to pick them out 

Serve straight from the dish and watch how quickly your dishes are cleared, a great warming dish for after a sporting weekend fixture or a telly meal curled up with a steaming bowl full.

Serve some green vegetables or a green salad with this.  I like crispy kale which gives a crispy crackle as you eat.  Empty a bag of Kale on to a roasting dish, cover with a little olive oil and a good sprinkling of salt and pop in the oven – probably not for long in a hot oven but I put it in the cool oven when I added the tomatoes and leave it there till serving.  Beware the kale is very brittle.

Give this a try and enjoy and let me know how you get on –  Add your own bits, take out the olives and use garlic earlier, switch the orange for a lemon or try it with turkey or game 



Take a look at my writing blog here at Tiggy Hayes 

Warm Chicken Salad

Autumn, particularly early on is a difficult time.  Just too hot for the full roast but too cold for another Sunday barbecue so what do you serve?   Having planned according to the weather forecast I was doing a roast dinner.  The day turned out to be far too hot and we ended up have an extra four people so this went down very well.

Chicken 1 – 2 for roasting
Oranges – halved
Onions – unpeeled but halved
Cranberries (I had some in the freezer.  Pomegranate seeds would work as well but I would add right at the end as decoration) – defrosted
bag of mixed Spinach, Watercress and Rocket

Stuff the chickens with the Oranges, onions and cranberries. I used four oranges so put two halves in then the onions and then finished with the other two oranges.

I did use pepper and salt over the skin before cooking.

Roast these according to your normal cooking process, removing them when they are brown and crispy on top.

In to a bowl carve the chicken, or pick it to bits keeping the legs and wings separate.    

Add the salad to the chicken bowl and mix well with hands.  The heat of the chicken allows the salad to begin to wilt.

Taking out the oranges, squeeze any remaining juice from them into the roasting dish.  Let any cranberries fall into the dish.

Pour some of the juices over making sure all the cranberries are used.   (This is when I would add the pomegranates if using).

Arrange on serving platter and then add the reserved legs and wings on top.

Serve with buttery minted new potatoes and a warm bean salad.

Enjoy  and let me know what different combinations you come up with.


See the last of the Swanwick trilogy at my other blog Tiggy Hayes

Wigmore Chicken

This was given to me many years ago by the wonderful Diana Wigmore. It has maybe adapted from the original recipe she gave me but it remains a firm family favourite.   

A great dish to use up left over roast chicken and of course turkey could easily be interchanged here.  A fun topping  makes the boys think they are eating something naughty.


Left over roasted chicken
Broccoli  broken up into florets 
Curry powder – for a spicier meal add more
Cheddar Cheese cut into tiny diced pieces
Large packet of Ready Salted Crisps  (You can use any flavour but plain ready salted doesn’t overpower the other flavours)

Make the roux with the butter, flour and milk (everyone has their own way – but I throw the ingredients in together and with my pampered chef spiral whisk mix them)
Add curry powder –  even a good spoonful still leaves the meal mild

Place the broccoli across the bottom of an ovenproof dish
Cover with the chicken

Cover with the roux making sure all the chicken is covered.
Cook in hot oven for 20 minutes or so  –  roux must be bubbling

Take out and sprinkle the slightly broken crisps over – cover with cheese cubes and return to the oven.
10 minutes for the cheese to melt and the top to become an enticing melted brown and just bubbling.

Remove and serve with sides of your choice  – tiny crispy floured roasties go well, as does mashed potatoes.   Fresh peas or carrots bring a vibrancy to the table.  These can be added before the chicken stage – frozen peas or diced boiled carrots so keep the timings altogether.  Or served as a side dish.

This flies off the table so make sure you get enough first time round as there are never seconds left.



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