Take a taste trip around the world when next you serve Chicken.

The chicken you are serving was probably bought at the local supermarket but with just a little tweak you can send your family or friends into believing they are in some far off land in a local eatery. If their imagination isn’t strong enough tell them to close their eyes and take a deep breath. The smell will transport them.

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Chicken Skewers with Roasted Tomatoes and Bulgur Wheat

INGREDIENTS

• 3 cups (750ml) bulgur wheat
• Handful fresh mint
• Handful parsley or coriander
• Salt and milled pepper
• Juice (60ml) of 1 lemon
   
• Roasted tomatoes:
• 2 packets (250g each) cherry or rosa tomatoes
• 1 red onion, cut into petals
• 2 Tbsp (30ml) olive oil
• 1 tsp (5ml) cumin seeds
• 1 tsp (5ml) smoked paprika
• 4 sprigs thyme
• 4 sprigs origanum
• 2 cloves garlic, thinly sliced
   
• Skewers:
• 4 large (about 700g) free-range chicken breast fillets
• Glug olive or canola oil
• ½ Tbsp (7ml) smoked paprika,
• ½ Tbsp (7ml) ground cumin
• ½ Tbsp (7ml) ground coriander
• Juice (60ml) and grated peel of 1 lemon
• 5 sprigs thyme, leaves picked
• Salt and milled pepper
• Double-cream plain yoghurt, for serving (optional)

METHOD

1. Cook bulgur wheat according to packet instructions.
2. Toss with herbs, seasoning and lemon juice in a serving bowl. Set aside.
3. Toss roasted tomato ingredients together on a baking tray in a single layer (for even cooking).
4. Roast for 15–18 minutes at 200°C, then grill for 7–10 minutes on high.
5. Slice chicken breasts into 2cm thick strips and coat in oil, spices, lemon, thyme and seasoning.
6. Thread 2–3 chicken strips onto each skewer.
7. Grill chicken skewers in a smoking-hot griddle pan for 8–12 minutes, charring well on all sides.
8. Serve skewers on herby bulgur wheat topped with roasted tomatoes and yoghurt, if you like.

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Mango-coconut Chicken Rice Bowl

INGREDIENTS

• Glug olive or canola oil
• Salt and milled pepper
• 4 chicken breast fillets
• 1 onion, diced
• ½ green pepper, cubed
• ½ red pepper, cubed
• 2 cloves garlic, crushed
• ½ tsp (3ml) chilli flakes (optional)
• 2 Tbsp (30ml) soy sauce
• 2 Tbsp (30ml) Sriracha or hot sauce
• 2 Tbsp (30ml) tomato sauce
• ¼ cup (60ml) sweet chilli sauce
• 1 Tbsp (15ml) rice vinegar or apple cider vinegar
• 1 Tbsp (15ml) cornflour, mixed with a little water to create a paste
• ½ cup (125ml) chicken or vegetable stock
• 1 mango, peeled, stoned and cubed
   
• Coconut rice:
• 1 cup (210g) basmati rice
• ½ cup (125ml) water
• 1 can (400ml) coconut milk
• 1 tsp (5ml) each sugar, olive oil and rice wine vinegar
• Pinch salt
   
• For serving (optional):
• 200g curried cashews (see “Good idea” tip below)
• Fresh coconut shavings
• Fresh coriander
• Red salad onions, sliced
• Lime

METHOD

1. Heat a glug of oil in a pan over medium heat.
2. Season chicken and fry until golden brown, about 8–10 minutes. (If it browns too much, add a splash of water and cover with a lid to steam.)
3. Cool chicken and slice.
4. In the same pan, add another glug of oil and fry onion and peppers until soft.
5. Add garlic and chilli flakes, if using, and fry until fragrant, about 2–3 minutes.
6. Stir in remaining ingredients and cook until it starts to thicken, about 7–10 minutes.
7. Combine all coconut rice ingredients and bring to the boil, stirring with a fork occasionally to prevent sticking.
8. Cover, reduce heat to a simmer and cook until most of the liquid is absorbed and the rice is tender, about 20 minutes.
9. Dish bowls of rice topped with chicken, mango sauce, cashew nuts and coconut shavings, if using.
10. Serve with coriander, onions and a squeeze of lime, if you like.
     
11. *Cook’s tip: For curried cashews, combine 2 packets (100g each) raw cashew nuts, 1 Tbsp (15ml) each honey and green curry paste, 1 tsp (5ml) curry powder and ½ tsp (3ml) each ground cumin, coriander, turmeric and ginger. Add grated peel of 1 lemon and season. Toss well, spread out on a lined baking tray and bake for 10–15 minutes, or until fragrant and toasted.

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Sticky hoisin chicken on broccoli

INGREDIENTS

• 3 Tbsp (45ml) hoisin sauce
• 3 Tbsp (45ml) honey
• 3 Tbsp (45ml) soy sauce
• 4 chicken leg quarters
• Salt and milled pepper
• 2 packets (200g each) broccoli stems, blanched
• 1 Tbsp (15ml) sesame oil
   
• For serving:
• 1 Tbsp (15ml) sesame seeds
• Handful cashew nuts, chopped
• Handful fresh coriander
• 2 radishes, sliced

METHOD

1. Combine hoisin, honey and soy sauce.
2. Place chicken in mixture and marinate for at least 1 hour, or overnight if time allows.
3. Preheat oven to 200°C.
4. Remove chicken from marinade and place on a baking tray.
5. Season lightly and bake for 45–55 minutes, brushing regularly with marinade. (Once meat is cooked, marinade will become sticky and dark on the skin.)
6. Toss broccoli in sesame oil.
7. Serve chicken quarters on broccoli and scatter with sesame seeds, cashews, coriander and radishes

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BBQ Chicken Flatbread

INGREDIENTS

• 2 Tbsp (30ml) canola oil
• 2 red onions, sliced
• 2 garlic cloves, chopped
• ½ (about 450g) rotisserie chicken, shredded
• 1 cup (250ml) barbeque sauce
• 4 Garlic naan
• 1 punnet (200g) cocktail tomatoes, halved
• 1 block (100g) blue cheese, crumbled
• Handful rocket leaves (optional)
• 2 Tbsp (30ml) chopped chives, for garnish

METHOD

1. Preheat oven to 200°C.
2. Heat oil in a pan and sauté onions and garlic for 3–5 minutes.
3. Add chicken and barbeque sauce and heat through for 2–3 minutes. Season.
4. Place 4 naan breads onto a greased baking tray.
5. Divide chicken mixture, tomatoes and cheese among naan breads.
6. Bake for 15 minutes, or until golden.
7. Serve with rocket leaves, if you like, and garnish with chopped chives.