Four Budget-Friendly Chicken Recipes the Family Will Love – From Noodle Soup to Stew

CHICKEN dinners are always a family favorite and with these four recipes from chef Miguel Barclay you’re definitely on the right track.

The Sun on Sunday chef, behind the #OnePoundMeals social event and who has written a series of One Pound Meal cookbooks, believes no one should spend more than a pound a head on a meal.

Today he shares four economical recipes that are guaranteed to cheer up your birds. . .

Chicken noodle soup

MIGUEL says: “This is a quick way to feel good. A bowl of chicken noodle soup is just what the doctor ordered!

“Here, I added another shortcut from One Pound Meals and cooked the noodles in the same pan as the chicken, as this adds flavor to the broth and saves on washing up.”

TO MAKE ONE SERVING:

• 1 boneless chicken thigh
• 2 chives cut in half
• ½ carrot
• 200ml of water
• 1 cube of chicken broth
• 1 sheet of dry egg noodles
• Oil
• Salt and pepper

METHOD:

1. Season the chicken thigh with salt and pepper and fry it skin side down in a drizzle of olive oil over medium heat for eight minutes, until the skin is crispy.
2. Turn the chicken and cook for another eight minutes, until cooked through and set aside.
3. Add three halves of the chives to the same pan (saving the rest for garnish) and peel the carrot strips, also placing them in the pan.
4. Fry for two minutes until soft, then add the water and crumble in the stock cube.
5. Bring to a boil and reduce heat to a simmer, then add the pasta and cook according to package instructions. Once the noodles are cooked, transfer them to a bowl with the vegetables and a little broth.
6. Cut the chicken into pieces at an angle and place them on top of the pasta. Chop the remaining half of the chives and garnish.

BBQ burger

4

MIGUEL says: “This classic peri-peri-inspired chicken burger was a big favorite at a street food chain until one day they removed it from the menu.

“That News made the headlines! So I simply had to recreate it for everyone to enjoy once again.”

TO MAKE ONE SERVING

• 2 teaspoons smoked paprika
• 1 boneless chicken thigh
• 1 chive, thinly sliced
• 1 small slice of red cabbage, shredded
• ½ carrot cut into matchsticks
• 2 tablespoons creme fraiche
• 1 loaf
• Oil
• Salt and pepper

METHOD:

1. Mix half the paprika in a bowl with a drizzle of olive oil and a pinch of salt and pepper.
2. Add the chicken and coat with the seasoned oil, then fry slowly, skin side down, in a dry frying pan over low-medium heat for 10-12 minutes, being careful not to burn the paprika. Flip and cook for another 10-12 minutes, until the chicken is cooked through.
3. Meanwhile, make a coleslaw. Mix the sliced ​​chives, chopped cabbage and carrot sticks in a bowl with half the creme fraiche and add a pinch of salt and pepper.
4. To make the piri piri mayonnaise, mix the remaining creme fraiche with the remaining paprika.
5. Assemble the burger by cutting the bun, spreading the piri piri mayonnaise on the bottom half, placing the chicken on top and finally adding the coleslaw before covering with the other half of the bun.

Chicken and chickpea stew

4

MIGUEL says: “The faster the stew, the fresher and more vibrant it becomes. So this is my quick and fresh take on a classic.

“Frying the chicken separately reduces cooking time by less than 20 minutes and also allows the dish to be presented in an elegant stack to showcase each ingredient to its fullest.”

TO MAKE ONE SERVING:

• 1 boneless chicken thigh
• ¼ sliced ​​onion
• 1 sliced ​​garlic clove
• 200g chickpeas (from a 400g can), drained
• 200g chopped tomatoes (from a 400g can)
• 2 teaspoons smoked paprika
• Small handful of spinach
• Oil
• Salt and pepper

METHOD:

1. Season the chicken thigh well with salt and pepper and fry it skin side down in a drizzle of olive oil over medium heat for eight minutes until the skin is crispy. Turn the chicken and cook for another eight minutes.
2. Meanwhile, in a separate pan, fry the sliced ​​onion over medium heat in the olive oil for two minutes and then add the garlic.
3. Just before the garlic starts to brown, add the chickpeas and tomatoes, season well with salt and pepper and add the paprika.
4. Cook for 10 minutes until the sauce reduces. Once the chicken is cooked, place the chickpea stew in a shallow bowl, add a pile of spinach, and top the spinach with the chicken thigh.
5. Finish with a drizzle of olive oil and a little ground black pepper.

spring chicken

4

MIGUEL says: “This is truly spring on a plate!

“Beautiful chicken with crispy skin cooked simply with salt and pepper, on a bed of bright, crisp al dente spring vegetables in chicken broth.

TO MAKE ONE SERVING:

• 1 boneless chicken thigh
• ½ carrot cut into strips
• 2 spring onions roughly chopped
• 1 teaspoon plain flour
• ½ cube of chicken stock
• 200ml of water
• Handful of frozen broad beans
• Oil
• Salt and pepper

METHOD:

1. Season the chicken thigh with salt and pepper and fry it skin side down in a drizzle of olive oil over medium heat for eight minutes until the skin is crispy.
2. Turn the chicken and cook for another eight minutes and set aside. Add the carrots and spring onions to the same pan and fry for a few minutes, then add the flour.
3. Crumble the bouillon cube and add the water, stirring continuously to ensure the bouillon cube dissolves.
4. Season, cook for a few minutes, then add the frozen broad beans and continue cooking for a few minutes until the carrots are cooked but still firm.
5. Serve the vegetables and chicken broth in a bowl with the crispy thigh on top and ground black pepper to garnish.