This recipe for sticky chicken thighs with warm marinated Rosa tomatoes and chunky tzatziki is perfect for leftover chicken. Simply shred it up, mix it with marinade and…
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to…
The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the Chicken Parmigiana. One that has been aged for a few years will have a…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice