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Top chicken recipes

Every month we round up our top 20 chicken recipes and pop them all in one place just for you. From chicken salads to chicken curries, we’ve got plenty of tasty treats to feast on this month.

Whether you’re in the mood for chicken for lunch or you’re looking for a family meal packed full of protein, you’ve come to the right place.

Chicken is so simple to cook and is easy to re-use too if you have leftovers. There’s even a few BBQ faves in this round up – just in case the sun is shining where you are!

If you spot a recipe you like the look of and want to save for later, save in your online recipe book. Feel free to share your foodie pics with us via Facebook or Twitter – we love to see what you’ve been up to in the kitchen.

Click through our gallery to see your top 20 chicken recipes this month.

How to cook your chicken this month

We’ve rounded up the most popular chicken recipes this month and popped them all in one place just for you. From chicken and chocolate (yes, really!) to healthy chicken salads, we’ve got plenty of delicious recipes to choose from this month.

Chicken is such a versatile ingredient and it’s handy to always have some in your fridge or freezer. Packed full of protein, chicken will keep you fuller for longer which is perfect if you’re trying to be healthy as it will help you to stop snacking between meals.

This month, we’re hoping the sun is going to come out to play so we can wheel out the barbecues and cook one of our delicious BBQ chicken recipes – you needn’t be scared to cook this meat on the barbecue with our foolproof ideas.

Don’t forget to save any of your favourite recipes in your very own online recipe book. You can store all of your top recipes in one place so you can make them later.

Click through your top chicken recipes for June 2013…

Lemon Berry Tartlets – Puff and Stuff

About 30 years ago, I made puff pastry from scratch in
culinary school. It came out really, really well, and I haven’t made it since.
Why? Because frozen puff pastry is so readily available, so consistently
perfect, and so easy to work with, that the thought of going through all the
time and trouble to make my own seems kind of crazy.


Of course, that’s a poor attitude for a cook, and one I’ve
been fighting against all these years as I convince people that making your own
bread, dressings, cheese, crème fraiche, etc. is a worthwhile pursuit. So,
eventually I will show you how to make puff pastry, and hopefully somehow
reconcile this obvious hypocrisy, but for now, we defrost.

By the way, I realize that berry season is probably over
where you live, but fresh California blackberries were still around a few weeks
ago when I filmed this video, and so I’m posting it anyway, seasonality be
damned. This is really about the technique for making little puff pastry tart
shells anyway, and I’m very confident you’ll figure out how to fill them.


Speaking of which, don’t limit your brainstorming to sweet
treats. These lovely little cups make for a stellar base for all kinds of
savory bites. I’ve filled these with sautéed mushrooms, chicken salads, and
smoked salmon, just to name a few. Regardless of what you fill them with, they
will be very well received. I hope you give these a try soon. Enjoy!


Ingredients for 12 tartlets:
1 sheet frozen puff pastry, partially thawed (you should get
12 tartlets if you use a 2-inch cutter like I did)
1 beaten egg
1/3 cup lemon curd, vanilla custard, chocolate mousse,
whipped cream, or other appropriate filling
12 fresh blackberries
powdered sugar, as needed
*Bake puff pastry at 400 degrees F. for 13-15 minutes, allow
to fully cool before filling.