Whole Herbed Grilled Chicken

This an easy meal that impresses almost any guest.

Whole Herbed Grilled Chicken

Ingredients

• one roasting/fryer chicken 3-5 lbs
• 6 cloves of garlic
• big handful of herbs (I used rosemary, oregano, basil and parsley)
• 1 Tbs kosher salt
• 1/2 Tbs cracked black pepper
• 4 Tbs olive oil

Directions

In a food processor/mini prep add last five ingredients. Puree to combine. Rinse chicken in cold water and pat dry. With kitchen shears remove the spine from the chicken (save for stock). Make a small cut into the keel bone then splay the bird out flat. With clean finger loosen the chicken skin from the flesh, then add the garlic herb paste under the skin. There should be additional paste leftover, massage it onto the outside of the bird being careful not to dislodge the paste under the skin. Allow the bird to marinate for 1/2 hour or up to 6. 30 minutes before you are ready to cook start your charcoals (or preheat your gas grill). Once ready, cook chicken on indirect heat (coals on either side of center, or your left and right burner on medium while your middle burner is off), by putting the flesh side down. Cook for 30 minutes, then flip to skin side for 30 minutes. Allow to rest for 15-20 minutes before cutting and serving.

I served the chicken with sauteed zucchini and a green salad.

Quick Chicken Stir Fry

This is an adaptation of Nigel Slater's recipe for your basic stir-fry. I adapted it adding chicken thighs, orange bell pepper and sugar snaps. I finished it off with some toasted sesame seeds and served it over rice.

Quick Chicken Stir-fry

(serves  2)

Ingredients

• 2 boneless skinless chicken thighs cut into bite-size pieces
• 225g mushrooms, cut into bite-size pieces
• 225g bell pepper, cut into bite-size pieces
• handful of sugar snaps
• 3 tbsp groundnut oil
• 4 spring onions, chopped
• 2 large cloves of  garlic, sliced
• 225g broccoli, cut into bite-size pieces
• 2  tbsp light soy sauce
• 2 tbsp  rice wine or dry sherry

Directions

Heat  the oil in a wok. Add the spring onions and cook till they wilt and turn  dark green, a minute or so. Add the garlic and cook until golden brown. I added about an inch of grated fresh ginger too. After 30 seconds or so add in the chicken thighs until just cooked through, about 4-5 minutes depending on the thickness that you cut them.

Stir  in the broccoli and bell pepper and fry for 2 minutes, stirring continuously, till it  turns vivid green. Add the mushrooms and sugar snaps and a bit more oil, if needed. Fry  for 2 minutes, then add the soy sauce and rice wine or sherry. Fry for a minute or two till the vegetables are just tender. Serve over rice and sprinkle with toasted sesame seeds.