Barbecue chicken wings

Preparation Time

5 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 16 (about 600g) chicken drumettes
• 60ml (1/4 cup) bourbon whiskey
• 60ml (1/4 cup) honey
• 2 tsp sweet paprika
• 2 garlic cloves, crushed
• Steamed jasmine rice, to serve

Method

1. Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
2. Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.
3. Spoon rice among serving bowls. Top with chicken and serve immediately.

Baked chicken spring rolls

Ingredients

• 1 barbecued or roast chicken
• 2 corncobs, husks removed
• 4 green onions, thinly sliced
• 1 tsp finely grated ginger
• 1/2 tsp sesame oil
• 1 tbs soy sauce
• 1 pkt frozen spring roll wrappers
• 1/4 cup (60ml) peanut oil

Method

1. Remove meat from chicken in large pieces. Discard skin and bones then finely shred chicken and place in a bowl.
2. Cook corn in a saucepan of boiling water over medium heat for 5 minutes or until just tender. Drain and cool under running water. Cut kernels from cobs. Add to chicken with onions, ginger, sesame oil and soy sauce. Stir well to combine.
3. Preheat oven to 200°C. Lay out a spring roll wrapper with a point facing towards you. Place 2 tablespoonfuls of corn mixture on pastry then fold pastry over filling once. Fold in side corners. Brush far corner with water then roll up tightly. Repeat with remaining filling and pastry.
4. Place spring rolls on an oven tray. Brush with peanut oil then bake for 20-25 minutes or until crisp and golden.

Notes & tips

• Makes about 18

Apricot chicken

Ingredients (serves 4)

• 1/2 cup plain flour
• 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
• 2 tablespoons olive oil
• 1 large brown onion, peeled, cut into thin wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning blend
• 405ml can apricot nectar
• 1/2 cup Angas Park Large Dried Apricots
• 1 cup couscous
• 1/3 cup flat-leaf parsley leaves, chopped

Method

1. Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
2. Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
3. Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
4. Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
5. Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Stand for 5 minutes or until water has been absorbed. Stir with a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley. Serve.

How to butterfly chicken

Your step-by-step guide to this popular poultry cut.

Step 1 Wash chicken and pat dry with paper towel. Using kitchen scissors, cut along both sides of the backbone and remove.

Step 2 Turn chicken over and place, skin side up, on a clean, flat surface. Using hands, press down firmly to flatten.

Step 3 Carefully push fingers between the breast skin and flesh to separate. Gently push butter mixture under skin.

Japanese-style chargrilled chicken

Ingredients (serves 4)

• 2 tablespoons peanut oil
• 1/4 cup mirin (see note)
• 1/4 cup salt-reduced soy sauce
• 2cm piece ginger, finely grated
• 2 garlic cloves, crushed
• 4 (180g each) chicken breast fillets, trimmed
• 200g soba noodles
• steamed baby bok choy, to serve

Method

1. Combine oil, mirin, soy sauce, ginger and garlic in a bowl. Place chicken in a shallow dish. Pour over 1/4 cup of the oil mixture. Set aside for 2 to 3 hours, if time permits.
2. Cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Rinse under cold water. Set aside.
3. Preheat a barbecue plate or chargrill over medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
4. Place noodles and bok choy on plates. Top with chicken. Drizzle with remaining oil mixture. Serve.

Notes & tips

• Mirin is a Japanese sweetened rice wine similar to sake, but used exclusively for cooking. You could use sweet sherry instead.