Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan) | This chicken dish is based on a recipe that’s popular in Yucatán, Mexico and uses ingredients familiar to both Mexican and Puerto Rican cuisines. This particular version, however, is based upon a sofrito of onions, spices and tomato paste, making it distinctly Puerto Rican. Fricasé is a common South American cooking technique whereby the meat is browned first before being simmered over low heat.
Grilled sea bass with herb and raisin salsa and chermoula marinade | This is a great summer recipe, loaded with Moroccan flavours. The balance of sharp and sweet in this salsa works well with all sorts of fish. And you could use the chermoula on eggplant or chicken.
This easy chicken recipe is a great meal to have bubbling away on the stove for a simple supper with friends or a family-friendly mid-week meal. This is designed to be a low cost recipe. This recipe is perfect for batch cooking, cook the chicken sauce and divide it into portions and pop in the freezer, it will keep in the freezer for 2 months. You can cook the potatoes while you reheat the sauce.
Masala-marinated chicken with minted yoghurt sauce
Dieting or not, this is one of our favourite recipes. It’s mouth-wateringly good – the spicy marinade makes the meat really tender and full of flavour, while the yoghurt sauce sets it off a treat. 464 calories per portion.
Chicken meatballs with preserved lemon and harissa relish
Chicken meatballs with preserved lemon and harissa relish: The relish will make more than needed but it is completely delicious and will last in the fridge for a couple of weeks at least. Serve it with roasted vegetables, grilled chicken or slow-cooked lamb. Commercial harissa varieties can vary. If yours isn’t very spicy, add a bit of cayenne pepper to it to enhance the kick. Serves four, making about 12 meatballs.