Fruity Chicken Curry

Serves: 8

8 skinless Red Tractor chicken fillets, cubed
4 tbsp malt vinegar
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, crushed
1cm/4 tbsp brown sugar
4 tbsp oil
2 large onions, sliced
175g/6oz semi dried apricots chopped
2 cloves
1/4 tsp peppercorns

1. Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.

2. Add the chicken and mix. Leave to marinate for 20 minutes.

3. Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.

4. Add the cloves and peppercorns and colour for 30 seconds.

5. Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.

6. Add the apricots, cover and cook for a further 15 minutes. Serve with pilau rice and chutneys.

Cinnamon Thighs

Serves: 4

8 Red Tractor chicken thighs, on the bone
1 tsp olive oil
6 cinnamon stick
salt and pepper
300ml or 1/2 pt chicken stock
150ml or 1/4 pint dry white wine
1 tsp lemon juice
1 tbsp chopped parsley

1. Preheat the oven to 180°C/350°F, gas mark 4.

2. Heat the olive oil in a casserole dish.

Add the chicken, skin side down and cook for about 6 minutes, or until the skin is coloured. Remove the thighs and drain on kitchen paper. 3. Chop the cinnamon into small pieces, add to the casserole and cook on a medium heat for 5 minutes – soften, but do not colour.

4. Remove the cinnamon and put to one side. Strain off the fat and return the chicken to the casserole, skin side up, and season.

5. Add the chicken stock and wine and sprinkle with the cinnamon. Cover and put into the oven for 25 minutes or until thoroughly cooked.

6. Take the casserole from the oven and place the chicken under a preheated grill for 5 minutes to brown further.

7. Meanwhile strain the stock into a clean pan. Simmer until reduced to a third of its volume, add the lemon juice, and simmer further to reduce to coating consistency.

8. Check the seasoning and add parsley.

9. Pour a little sauce around the chicken, and serve the rest of the sauce separately. .

Mango, Lime and Ginger Roast Chicken

Serves: 4

1 whole medium Red Tractor chicken
5 limes
1 mango, peeled and cut into chunks
5cm fresh ginger, peeled
1 tbsp honey
2 tbsp olive oil
salt and black pepper
3 lemon grass, halved

1. Preheat oven to 190°C/375°F/gas mark 5.

2. Place the zest and juice of 1 lime in a processor with the mango, 1 tbsp fresh grated ginger, honey and oil. Process slightly, leaving a few chunks.

3. Season the chicken inside and out with salt and pepper, to taste. Pierce 2 limes and place in chicken cavity. Place chicken in roasting tin.

4. Halve remaining limes and add to roasting tin with the remaining piece of ginger and the lemon grass.

5. Roast for 20 minutes per 500g plus 10-20 minutes extra. After 20 minutes, baste the chicken with pan juices and generously spoon over the mango glaze. Continue to roast, basting and glazing every 15 minutes. Cover with foil if chicken starts to burn. The juices should run clear when the chicken is pierced. If not, cook further.

Serve the chicken surrounded by the charred lime and lemon grass and ginger with a selection of stir fried vegetables.

Recipes courtesy of: