Yum! This week Anna, from @annasfamilykitchen, shares three delicious chicken recipes for all the family to enjoy!

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Chicken, Woodland Mushroom & Orzo Traybake

Here’s one for the mushroom lovers out there! I sautéed the mushrooms in a separate pan, adding them at the end so that they stayed firm but to save on washing up there’s no reason you couldn’t add them with the rest of the ingredients before you put the tray into the oven.

Ingredients:- 4 portions
8 chicken thighs skin on bone in
1 onion chopped
2 garlic cloves crushed
200g Orzo
1 heaped tsp Porcini Powder (or add some chopped dried porcini mushrooms)
50ml white wine
200g wild mushrooms
600ml chicken stock
2 tbsp Creme Fraiche
1 tbsp butter & 1 tbsp oil
Fresh Thyme

Method:-

Heat an ovenproof pan & add a splash of oil. Season the chicken & place skin side down for 8 minutes. Turn over and sear for 2 minutes then set the chicken aside.

Turn down the heat. Add the chopped onion & garlic. Soften in the oil.

Add the orzo, porcini powder & stir.

Pour in the wine, let it bubble then add the stock. Return the chicken to the pan making sure the skin sits proud.

Put in the oven for 25 minutes.

Either add the mushrooms to the pan for the last 10 mins of cooking stirring them in with the Orzo or 5 minutes before you’re ready to serve, sautée the mushrooms separately in 1 tbsp butter & 1 tbsp oil adding the thyme.

Stir through the Creme Fraiche & spoon the mushrooms over the tray bake.

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Orange, Honey & Soy Chicken

The simplest and freshest of roasts, 6 ingredients are thrown into a roasting tray, cooked for 45 minutes and finished with fresh basil. Serve with roasted potatoes, jersey royals or couscous with a green side.

Ingredients:- 4 portions
mix together:-
8 Chicken thighs, bone in, skin on
2-4 tsp honey
2 tbsp soy
2 crushed garlic cloves
2 oranges, one sliced, the other juiced
2 tsp sesame oil

Method:-

Roast for 45-50 minutes turning after 25 minutes.

Finish with a generous sprinkle of fresh basil leaves. That’s it!

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Chicken Pathia

Hands down this is my favourite chicken curry and the dish I would always order from my favourite Indian restaurant. Having stumbled across it on an Indian menu though, and researched its heritage and ingredients (I’m a bit of a food geek!) Pathia actually originated from Persia. I’ve put my health spin on the dish using jarred roasted red peppers & a tiny bit of honey to add sweetness. The peppers also give the curry a lovely colour. Traditionally a Pathia tends to be quite hot but I made it slightly milder so it’s family friendly. If you do want extra kick, add one more teaspoon of Cayenne Pepper & an extra chilli to the paste.

Ingredients:- 6 portions

2 onions sliced
2 tbsp ground coriander
2 tbsp ground cumin
2 tsp smoked paprika
2 tsp turmeric
2 tsp salt
2 tsp cinnamon
1 tsp cayenne pepper
1.5kg Chicken thighs or breasts each cut into 4
2 tbsp honey
3 tbsp balsamic
200ml stock

For the paste:
2 onions
5 garlic cloves
10cm ginger
2 cans tomatoes
2 red chillis
3 red peppers from a jar

Method:-

Add a lug of oil to a pan & colour the sliced onions for 5 mins before adding all the dried spices.
Blitz the ingredients for the paste.

If using thighs, add the chicken to the pan and colour. Add the paste, balsamic and honey and cook in a low oven with a lid for 3-4 hours.

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Follow @annasfamilykitchen for more amazing recipes