Paprika Chicken and Chickpeas

Ingredients (serves 2)
2 tbsp olive oil
2 cloves garlic, crushed
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
2 chicken breast fillets
1 tin chickpeas, drained
120g baby plum tomatoes

* heat the oven to 180C
* mix together the oil, garlic, paprika, cumin, salt and pepper
* put the chicken in an ovenproof dish and rub 1 tbsp of the oil over them
* put the chickpeas and tomatoes in a bowl, add the rest of the oil mixture and mix together
* pour the chickpeas and tomatoes all around the chicken and bake for 30-35 minutes, until the chicken is cooked through, but still moist

Nutritional info
Cal: 470, Fat: 11.9g, Carbs: 23.7g, Protein: 48.1g

Poultry keeper's Pie

Similar principle to a shepherd's or fisherman's pie, but using chicken left from Sunday's roast hence the name. I couldn't be bothered to make mash so I thinly sliced the potato with my mandolin. Mash would work just as well though.

Ingredients (serves 2)
1 leek, sliced
125g mushrooms, sliced
220g cooked chicken
1/2 tsp chopped garlic
400g potato, thinly sliced or mashed
250g milk
5g butter
5g plain flour
1/2 tsp wholegrain mustard

* in a little oil gently fry the leek, mushroom and garlic until softened
* mix with the chopped chicken in a casserole dish
* make a white sauce by combining the milk, butter and flour in a small pan. Bring to the boil, whisking continually, then simmer for a couple of minutes and stir in the mustard
* stir the sauce into the chicken mixture and top with the potato
* bake at 180C for 40 minutes or until the potato is cooked

Chicken Stir Fry

This is a great way to incorporate a load of veggies into a meal. I used leeks, courgette, red pepper and mushroom because that's what was in the fridge but all sorts of veg work well.

Ingredients (serves 2)
1/2 tsp five spice
3 tbsp light soy sauce
1 tbsp mirin
4g grated ginger
1 clove garlic
1 chicken breast, sliced
45g cashew nuts
Veg of your choice, finely sliced

* mix together the soy sauce, mirin, garlic, ginger and 5 spice and pour over the chicken. Leave to marinade for at least 30 minutes
* heat a little oil in a wok and fry the chicken until browned
* add the vegetables and cashews and continue to cook for a few minutes until the veg have softened
* add any remaining marinade towards the end of cooking

I served it with noodles, but rice is good too.

Nutritional info

Calories: 296, Carbs: 17g, Fat: 19g, Protein: 23g 

Chicken and Quinoa Stew

I saw this recipe somewhere online, but forgot to bookmark it and now I can't find the same one, so this is my own version. I think the original included aubergine which I'm not too keen on, so I used courgette.

Ingredients (serves 1)
1 small chicken breast, cubed
35g dry quinoa
1/2 tin chopped tomatoes
1/2 onion, chopped
1 clove garlic, crushed
1/2 courgette, sliced
2 mushrooms, sliced
1 tsp paprika
1/2 tsp thyme
1/2 tsp cinnamon
1/2 tsp sweet chilli sauce

* heat a little oil in a pan and saute the onion and garlic for a couple of minutes
* add the chicken and fry until browned
* add the other veg, tomatoes, quinoa and herbs/spices. Add some water, cover and cook for around 20 minutes until the quinoa is cooked through.

Nutritional info (calculated using the recipe builder on www.myfitnesspal.com)

Calories: 442, Carbs: 57g, Fat: 3g, Protein: 32g

Mushroom and chicken stroganoff

I had intended to make a mushroom stroganoff, but I had a load of cooked chicken left from Sunday roast so I threw that in too.

Ingredients (serves 2)

Small onion
150g mushrooms
165g cooked chicken
120ml half fat sour cream
300ml vegetable stock
1/2 tsp paprika
1/2 tsp chopped garlic
Salt/pepper

* chop the onion and mushroom and fry in a little oil for a couple of minutes
* add the sour cream and stock, paprika and garlic, and season well
* add the cooked chicken
* simmer for 20 minutes then serve with rice

Chicken with rice and peas

Ingredients (serves 2)
4 chicken drumsticks
1/2 bottle reggae reggae sauce
150g rice
Tin of coconut milk
1/2 tin kidney beans
Small onion, chopped
Salt/pepper

* marinade the chicken in the reggae reggae sauce for a couple of hours
* heat the oven to 200C and bake the chicken for 30 minutes, turning regularly
* tip the coconut milk into a large pan and top up with water
* Add the onion and season well
* bring to the boil then add the rice, reduce the heat and simmer for 10 minutes
* Add the kidney beans and continue to simmer until the rice is cooked
* Drain, and serve with the chicken

Chicken soup

Not exactly a recipe, more of a method. This is a great way to get an extra meal out of a chicken. How meaty your soup ends up depends on how much is left on the carcass. The one I used today was a small chicken with not much meat left do it's more of a chicken flavoured vegetable soup.

Ingredients
1 chicken carcass
Water
Whatever veg you have in the fridge or freezer
Herbs
A couple of big handfuls of pearl barley

* put the chicken carcass in a pan and cover with water. Season well, bring to the boil and cook for around half an hour.
* Drain the liquid off into a bowl, retaining the chicken
* chop up your chosen veg. I used carrot, parsnip, onion, garlic and sweetcorn
* return the stock to the pan. Add the veg and pearl barley. Add whatever herbs and seasoning you fancy.
* pick over the chicken carcass and remove any meat. Add the meat to the soup.
* simmer for an hour, or until everything is cooked