THRIFTY COOKING
One whole chicken...
CHICKEN & CHORIZO T R AYBAKE Serves 4 DF GF Takes 1 hr Cost per serve £2.37
10g fresh thyme leaves, p plus extra sprigs 2 tbsp oli olive ive oil 500g bag spinach 1 tbsp honey
1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces, chorizo, pepper, onions, sweet potatoes and thyme in a roasting tin. Add the oil and some seasoning and toss well. Roast for 45 mins, turning the chicken once. 2 Wilt the spinach for 3-4 mins in a covered pan. Add to the tin with the honey and mix. Roast for 10 mins until the chicken is cooked through. 3 Set the drumsticks aside to cool, then chill for the pizzas (right). Serve the rest of the chicken with the veg, thyme sprigs and the pan juices poured over.
If you’re just making the traybake, use 1kg chicken pieces on the bone.
Each serving contains Energy
2899kJ 695kcal 35%
Fat
Saturates
Sugars
Salt
40g 11g 15g 2.8g 57% 56% 17% 47%
CHICKEN & PESTO PIZZAS
of the reference intake. See page 8. Carbohydrate 32g Protein 54g Fibre 9g
Serves 4 Takes 30 mins Cost per serve £1.91
e it
Mak
1.5kg whole chicken, jointed as above 175g pack chorizo cooking meatballs, halved 1 red pepper, sliced 2 red onions, cut into wedges 2 sweet potatoes, scrubbed and cut into wedges
COOK’S TIP
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mid k
2 cooked chicken drumsticks (from previous recipe) 2 x 280g ready-rolled round pizza dough bases Ω x 130g tub fresh pesto 140g tub chargrilled artichokes, drained 12 cherry tomatoes, halved 20g wild rocket 20g Parmesan shavings (optional)
1 Preheat the oven to gas 7, 220°C, fan 200°C. Remove the meat from the drumsticks, discarding the skin and bones. Unroll the pizza bases on 2 baking trays. Spread the pesto over the bases, then arrange the chicken, artichokes and cherry tomatoes on top. 2 Bake for 20-25 mins until the edges of the dough are golden. Scatter over the rocket and Parmesan, if using, and cut into slices to serve. Each serving contains Energy
2784kJ 663kcal 33%
Fat
Saturates
25g 5g 36% 26%
Sugars
Salt
8g 9%
3.7g 62%
of the reference intake. See page 8. Carbohydrate 87g Protein 21g Fibre 5g
70
RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL
For these reci recipes ipes you’ll need to joint a whole chi chicken. icken. Place it it breast-side up on a board. Cut between the breast and the leg on each side, following the curve of the body to remove the legs and thighs, including the oysters on the back. Cut through the middle joint of each leg to separate the thigh and drumstick. To remove the breast and wings, cut down one side of the breastbone, through the bone into the cavity. Repeat on the other side. With kitchen scissors, cut each breast from the backbone. Cut the wing from the breast by cutting each breast joint in half 2cm from the wing.
