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8 recipes

African chicken (Macanese galinha africana)

Macau restaurants have served galinha africana since the 1940s, and the story most often told is that a hotel chef in the city created it from spices that Portuguese sailors brought back from Mozambique and Angola. Today it is a signature at Macanese and Portuguese restaurants from Taipa village to Coloane, eaten at long weekend lunches with rice or crusty bread. Chicken pieces are marinated, grilled until charred, then baked under a thick, brick-coloured sauce of ground peanuts, coconut milk, chilli, paprika, garlic and onion that is rich, nutty and quietly fiery. It is often made with a pale, timid sauce; cook the onion, garlic and paprika slowly until really deep red before the coconut goes in. Chef's tip: marinate the chicken overnight in the fridge so the garlic and chilli reach the bone.

75 minMacaneseChickenGluten freeSpicy
by KrazyBadal 0 views

Galinha à portuguesa (Portuguese chicken)

Puzzlingly, you will not find this in Portugal: galinha à portuguesa belongs to Macau, where cooks mixed a Portuguese idea of a creamy baked chicken with the turmeric, curry powder and coconut milk that came through the Portuguese trading routes from Goa and Malacca. Macanese restaurants and Hong Kong's cha chaan teng serve it bubbling in a clay pot or baking dish, golden on top, with chicken and potatoes in a mild, yellow, gently sweet coconut sauce, always with white rice to soak it up. It is a favourite for family dinners and Christmas tables. The thing people get wrong is boiling the coconut sauce hard, so it splits and turns oily; keep it at a gentle simmer. Chef's tip: brown the chicken well first, and finish under a hot grill for the speckled golden top that Macau restaurants are known for.

75 minMacaneseChickenGluten free
by KrazyBadal 0 views

Teesside chicken parmo

The parmo is Middlesbrough's own takeaway dish, said to have been created by an American soldier who settled on Teesside after the Second World War, and it's sold in boxes with chips across the town on a Friday night. A flattened, breaded chicken breast is fried, then covered with white sauce and a thick layer of cheese and grilled until bubbling. Chef's tip: bash the chicken to an even 1 cm, so it cooks through before the crumb burns.

45 minBritishChicken
by KrazyBadal 0 views

Coronation chicken

Coronation chicken was invented for the banquet of Queen Elizabeth II's coronation in 1953 by the Cordon Bleu school in London, and it became the filling of choice for jacket potatoes, wedding buffets and garden party sandwiches across England. Poached chicken is folded through a creamy, mildly spiced sauce of mayonnaise, curry paste, apricot and yoghurt. Chef's tip: poach the chicken very gently and cool it in its liquid so it stays juicy.

45 minBritishChicken
by KrazyBadal 0 views

Balmoral chicken

Balmoral chicken, named after the royal castle on Deeside, is the Scottish hotel and wedding-dinner dish of chicken breast stuffed with haggis, wrapped in smoked streaky bacon (pork) and roasted, usually with a whisky cream sauce. This version uses a peppercorn cream sauce with no alcohol. Chef's tip: make a deep pocket rather than butterflying the breast, so the haggis stays inside as it cooks.

55 minBritishChicken
by KrazyBadal 0 views

Chicken and leek pie

Chicken and leek pie is the Sunday-night and pub supper of southern England, made with leftover roast chicken or fresh thighs simmered in a creamy sauce with soft leeks and a little tarragon, then topped with buttery puff pastry. It is gentle, savoury and best with mash and greens. Chef's tip: let the filling cool before the pastry goes on, or the lid will sink and stay raw underneath.

75 minBritishChicken
by KrazyBadal 0 views

Birmingham chicken balti

The balti was born in the 1970s in the Pakistani and Kashmiri restaurants of Sparkbrook and Balsall Heath in Birmingham, an area still called the Balti Triangle. It is cooked fast in a thin steel bowl over fierce heat, so the sauce is reduced and the peppers keep some bite, and it is served sizzling in the same bowl and scooped up with a huge naan. Chef's tip: make the base sauce first and keep the final cook hot and quick; slow simmering turns it into a stew.

50 minBritishChickenSpicy
by KrazyBadal 0 views

Sunday roast chicken

Sunday lunch across England and Wales means a roast, and a golden chicken is the most common one on family tables, with crisp roast potatoes, vegetables and gravy made in the roasting tin. A lemon and herbs perfume the bird from inside, and a sage-and-onion stuffing is baked alongside so the chicken cooks evenly. The stuffing can include sausage meat (pork) if you like; leave it out for a pork-free roast. Chef's tip: dry the skin with kitchen paper and leave the bird uncovered in the fridge overnight; dry skin is crisp skin.

130 minBritishChicken
by KrazyBadal 0 views