Food & Drink

James Street South Cookery School: There's nothing like home-cooked chicken

Niall McKenna's spiced yoghurt chicken
Niall McKenna's spiced yoghurt chicken Niall McKenna's spiced yoghurt chicken

THE versatility of chicken really knows no bounds, whether roast, grilled, barbecued or slow cooked. It can be served on a pizza, with pasta, in a bap or chilled with a salad.

This week’s recipes are among my favourites and are really easy but packed full of flavour and are suitable for any time of year.

One of the latest trends is for folk with any amount of outdoor space to have their own small chicken coop at home. Of course, this is primarily for eggs to enjoy daily and it can be a thoroughly enjoyable experience with inexpensive enclosures readily available online but it could also serve as a great way to educate children on where their food comes from.

The biggest players in Northern Ireland’s agricultural industry were showcasing their wares at the Balmoral Show this week. It was great to see so many people from across the north and beyond enjoy the festivities, food and fun. It’s always a highlight of the calendar for our producers, suppliers and patrons who have any interest in the amazing local produce we use in our restaurants – we're already looking forward to next year.

SPICED YOGHURT CHICKEN

8 chicken thighs, keep the bone in

1 tblsp rapeseed oil

1 small onion, halved and diced

For the marinade

1 shallot, finely diced

1 x 3 inch piece of ginger, peeled and grated

3 cloves garlic, chopped

1 tsp ground turmeric

1 tblsp garam masala

1 green chilli, deseeded

Salt

Fresh black pepper

300ml natural yoghurt

Juice of 1 lemon

To finish

Flaked almonds, lightly toasted

1 cauliflower, chopped and boiled

Start by making the marinade by combining the shallot, ginger, garlic, turmeric and garam masala together in a blender or using a pestle and mortar.

Once blended, place in a bowl and add the yoghurt, stirring the ingredients together, then add the lemon juice and season with black pepper. Add the chicken and coat well in the marinade, leaving in the bowl. Cover with clingfilm and place in the fridge for a minimum of four hours, although it's best if you can leave it overnight.

Remove the chicken from the marinade and let it come up to room temperature for at least 30 minutes before cooking. Preheat the oven to 200C.

Heat the oil in a pan and cook the onion on a medium heat until soft. Place the chicken in an oven-proof dish, cover with the remaining marinade, add the chilli and scatter with the onion. Bake for 30-35 minutes, when the chicken should be cooked through – but check using the blade of a knife on the thickest part of the chicken: the juices should run clear.

Place the almonds in a dry pan and toast until golden. Scatter on top of dish.

Cook the cauliflower in a pot of hot water until cooked and scatter on top.

RED WINE CHICKEN

8 pieces chicken, or 1 chicken de-jointed but skin kept on

150ml red wine

100ml tomato juice

3 fresh thyme sprigs, picked from stem

3 marjoram sprigs, picked from stem

100ml red wine vinegar

Salt and fresh black pepper

500g baby potatoes

3 onions peeled and quartered

6 carrots, peeled and halved lengthways

Mix together the wine, tomato juice, herbs and the vinegar. Season the chicken with plenty of salt and pepper. Place the chicken in a bowl with the marinade and make sure it is well coated. Cover with clingfilm and leave overnight in the fridge.

For the potatoes – cook in a pot of boiling water and par-boil for 1-2 minutes; drain the water away.

Peheat the oven to 200C. When ready to cook, place the onions, potatoes and carrots in a casserole dish with a lid; add in 125ml water and then add the chicken. Pour the remainder of the marinade over the chicken, put the lid on the dish and cook for 30 minutes.

Remove from the oven and baste the chicken, before placing the dish back into the oven with the lid off – this will let the chicken roast. Cook for a further 15 minutes until the chicken skin is crisp. Serve in the dish at the table.