Brick chicken with orange-celery salsa verde
Succulent butterflied chicken… but make it flat! That’s what happens when you cook chicken under weights and no, you don't literally have to use bricks, although you could. We busted out cans of food from our pantry, totalling 3-4 kg in all. Cooking chicken under weights is a technique that gives you gorgeously juicy, crispy-skinned bird…
Nonya chicken curry
Yes, a curry paste from scratch, but hear us out. This curry is delicious, but not if you shortcut things. It’s our take on a Nonya curry; the Nonyas (also called the Peranakans) are communities descended from Chinese immigrants who settled in Malaysia, Singapore, and Indonesia, intermarried with locals, and blended their heritage with Malay influences. Their food is a true fusion cuisine…
Braised gochujang chicken and vegetables
You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later (many bloody legs), we can hand-on-heart report that it is, in fact, way better and far less hassle to just simmer it on the stove…
Chicken ricotta meatballs
If you’re looking at this recipe and wondering why we just didn’t use chicken mince, it’s because we don’t like it. Like, we r-e-a-l-l-y don’t like it. That stuff you get from the supermarket? It’s mushy, pallid and has a really sloppy texture and who knows what sad part of the bird it actually comes from. So yeah, we chop our own…
Chicken and sweet potato noodles with shiitake mushrooms
It’s the weather for making stocks, no? TBH we make stocks year ‘round because they’re easy, and you can portion and freeze them so you’ve always got some on hand. Nothing beats the flavour of a home made stock and because they’re made by simmering…
White chicken chilli
Many parts of the States cook versions of chilli, which is spelled with one ‘l’ but our autocorrect can’t cope and we’ve let it have its way. Sometimes, ya can’t fight the machine. Chilli con carne is the classic chilli dish you might know the best. Although many chilli dishes are deep red from tomato, chipotle, kidney beans and whatnot…
Fragrant chicken-rice bake
Another day, another spin on the never fail rice-chook combo. You just can’t go wrong with these two staples. We’ve yet to meet anyone who dislikes either rice nor chicken, or objects to them together. There are so many culinary routes that lead to chicken and rice happiness…
Chicken schnitty tenders with caper mayo
We ask All The Questions around here. Such as, ‘what’s better than crumbed chicken?’ Parmesan-crumbed chicken, duh! And, ‘what's’ better than parmesan-crumbed chicken?’ DOUBLE parmesan-crumbed chicken, of course. That’s right…
Venetian chicken
Inspired by a 2023 visit to the Veneto, this easy, summery chicken dish is a riff on the famous sarde in saor, a Venetian sweet-sour arrangement. Consisting of fresh, deep-fried sardines marinated in a vinegary mixture containing piles of tender, cooked onion, raisins and pine nuts…
Drowned soy sauce chook
Want to teach your kid to cook a main course dish they can’t really eff up? Soy Sauce Chicken. Out of inspo and don’t know what to cook? Soy Sauce Chicken. Need a dish that everyone will shut the heck up about and not whine “… but I don't like it”? Soy Sauce Chicken…
Chicken with pecorino, oregano, and vinegar
Can we talk about chicken skin? (That’s a rhetorical question; we’re bloody talking about chicken skin). Peruse supermarket fridges where assorted poultry parts lurk, witness the pallid, pink, skin-free horror and you’ll be asking the same question as we regularly do... where the heck does it all go?…