Four budget chicken recipes that the family will love – from noodle soup to stew

CHICKEN dinners are always a family favourite and with these four recipes from chef Miguel Barclay you are definitely on to a winner.

The Sun on Sunday chef, who is responsible for the #OnePoundMeals social and has written a series of One Pound Meal cookbooks, believes no one should be spending more than a quid per head on a meal.

Dan Jones © Headline 2017

Today he shares four budget recipes that are guaranteed to perk up your poultry . . . 

Chicken noodle soup

MIGUEL says: “This is a speedy way to feel good. A bowl of chicken noodle soup is just what the doctor ordered!

“Here, I have added another One Pound Meals shortcut and cooked the noodles in the same pan as the chicken, as this adds flavour to the broth and saves on washing up.”

TO MAKE ONE PORTION:

• 1 chicken thigh, deboned
• 2 spring onions, halved
• ½ carrot
• 200ml water
• 1 chicken stock cube
• 1 sheet of dried egg noodles
• Olive oil
• Salt and pepper

METHOD:

1. Season the chicken thigh with salt and pepper and pan-fry it skin-side down in a splash of olive oil over a medium heat for eight minutes, until the skin is crispy.
2. Flip the chicken and cook for a further eight minutes, until cooked through then set it aside.
3. Add three of the spring onion halves to the same pan (saving the rest for garnish) and peel strips from the carrot, adding them to the pan too.
4. Fry for two minutes until softened then add the water and crumble in the stock cube.
5. Bring to the boil and reduce heat to a simmer, then add the noodles and cook according to packet instructions. Once noodles are cooked, transfer them to a bowl with the vegetables and some stock.
6. Cut chicken into pieces at an angle, and place them on top of the noodles. Chop the remaining spring onion half and garnish.

Churrasco burger

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MIGUEL says: “This classic peri-peri-inspired chicken burger was a huge favourite at a high street food chain until one day they took it off the menu.

“This news made headlines! So, I simply had to recreate it for everyone to enjoy once more.”

TO MAKE ONE PORTION

• 2 tsp smoked paprika
• 1 chicken thigh, deboned
• 1 spring onion, thinly sliced
• 1 small wedge of red cabbage, shredded
• ½ carrot, cut into matchsticks
• 2 tbsp creme fraiche
• 1 bun
• Olive oil
• Salt and pepper

METHOD:

1. Mix half the paprika in a bowl with a glug of olive oil and a pinch of salt and pepper.
2. Add the chicken and coat it in the spiced oil, then fry it slowly, skin-side down, in a dry pan over a low-medium heat for 10-12 minutes, taking care not to burn the paprika. Turn it over and cook for a further 10-12 minutes, until the chicken is cooked through.
3. Meanwhile, make a coleslaw. Combine the sliced spring onion, shredded cabbage and carrot matchsticks in a bowl with half the creme fraiche and add a pinch of salt and pepper.
4. To make the piri piri mayo, mix the remaining creme fraiche with the rest of the paprika.
5. Assemble the burger by cutting the bun open, spreading the piri piri mayo on the bottom half, placing the chicken on top and finally adding the coleslaw before topping with the other half of the bun.

Chicken & chickpea stew

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MIGUEL says: “The quicker the stew, the fresher and more vibrant it is. So, this is my fast and fresh take on a classic.

“Pan-frying the chicken separately brings the cooking time in at under 20 minutes, and also allows the dish to be presented in an elegant stack to show off each ingredient to its fullest.”

TO MAKE ONE PORTION:

• 1 chicken thigh, deboned
• ¼ onion, sliced
• 1 garlic clove, sliced
• 200g chickpeas (from a 400g tin), drained
• 200g chopped tomatoes (from a 400g tin)
• 2 tsp smoked paprika
• Small handful of spinach
• Olive oil
• Salt and pepper

METHOD:

1. Season the chicken thigh well with salt and pepper and pan-fry it skin-side down in a splash of olive oil over a medium heat for eight minutes until the skin is crispy. Turn the chicken over and cook for a further eight minutes.
2. Meanwhile, in a separate pan, fry the sliced onion over medium heat in olive oil for two minutes, then add the garlic.
3. Just before the garlic starts to brown, add the chickpeas and tomatoes, season well with salt & pepper, then stir in the paprika.
4. Simmer for 10 minutes until the sauce is reduced. Once the chicken is cooked, spoon the chickpea stew into a shallow bowl, add a pile of spinach and top the spinach with the chicken thigh.
5. Finish with a little drizzle of olive oil and some cracked black pepper.

Spring chicken

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MIGUEL says: “This truly is spring on a plate!

“Gorgeous crispy-skinned chicken cooked simply with just salt and pepper, on a bed of bright and vivid al dente spring vegetables in a chicken broth.”

TO MAKE ONE PORTION:

• 1 chicken thigh, de-boned
• ½ carrot, cut into strips
• 2 spring onions, roughly chopped
• 1 tsp plain flour
• ½ chicken stock cube
• 200ml water
• Handful of frozen broad beans
• Olive oil
• Salt and pepper

METHOD:

1. Season the chicken thigh with salt and pepper and pan-fry it skin-side down in a splash of olive oil over a medium heat for eight minutes until the skin is crispy.
2. Flip the chicken and cook for eight more minutes then set it aside. Add the carrots and spring onions to the same pan and fry for a couple of minutes, then stir in the flour.
3. Crumble in the stock cube and add the water, stirring continuously to ensure the stock cube dissolves.
4. Season, simmer for a couple of minutes, then add the frozen broad beans and continue to simmer for a few minutes until the carrots are cooked but still firm.
5. Serve the vegetables and chicken broth in a bowl with the crispy-skinned thigh on top and cracked black pepper to garnish.