When it comes to hosting a dinner or lunch at home, the key to a memorable event often lies in the details – particularly when it comes to the food. Here, Manu Feildel provides two creative chicken recipes to elevate your meal from ordinary to extraordinary, making them a perfect choice for entertaining guests: Jerk Chicken with Pineapple Salsa, and Chicken Basquaise.
Both of these recipes are made using a whole fresh chicken, separated into portions – legs, wings, breasts, and presented as a delicious centrepiece dish for guests to help themselves.
Whether you’re planning a casual lunch or an elegant dinner, these delicious chicken dishes will leave a lasting impression.
Two Creative Chicken Recipes from Manu Feildel – BBQ’d Jerk Chicken, and Chicken Basquaise
Both of these recipes are made with whole, fresh chicken cut into portion sizes. To separate your whole fresh chicken:
- Pat chicken dry with paper towel. Trim excess fat from inside chicken cavity. Place on a chopping board, breast-side up. To remove legs, pull one leg away and slice through the skin between the breast and thigh. Continue to bend the leg backwards until thighbone pops out of its socket. Cut through the joint and skin to detach completely. Repeat with remaining leg.
- Place each leg skin-side down on board. Using the thin line of fat as a guide, cut through the ball joint to separate thigh and drumstick.
- With breasts still facing up, cut through rib cage and then shoulder joints to separate breasts from the back. Turn over and cut down the centre of the breasts, through the bone and cartilage, to separate them.
BBQ’d Jerk Chicken with Pineapple Salsa
A mouthwatering dish that combines the spicy flavours of jerk seasoning with the sweetness of fresh pineapple salsa. This BBQ’d Jerk Chicken brings together vibrant spices and juicy chicken, perfectly complemented by a refreshing salsa that adds a tropical twist.
SERVES 4 | PREP 25 MINS, COOK 30 MINS
Ingredients:
- 1.8kg fresh whole chicken
- Lime wedges, to serve
- Fresh mint leaves, to garnish
Marinade:
- 1 small brown onion, chopped
- 3 cloves garlic, peeled
- 2cm piece ginger, peeled, chopped
- 1 long red chili, chopped
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme leaves
- ¹⁄2 teaspoon ground nutmeg
- Sea salt flakes and cracked black pepper
Pineapple salsa:
- ¹⁄2 large pineapple, peeled, finely chopped
- 2 vine-ripened tomatoes, finely chopped
- 2 tablespoons thinly shredded fresh mint
- 2 tablespoons lime juice
Method:
- Cut whole fresh chicken into portions – drumsticks, wings, thighs, breasts – and cut each breast in half on an angle.
- Make marinade: place onion, garlic, ginger and chili in a small food processor. Process until chopped. Add remaining marinade ingredients and process until combined.
- Coat chicken pieces in marinade in a large bowl. Cover and refrigerate for 30 minutes or overnight.
- Heat barbecue to high. Add chicken, skin side down and cook for 5 minutes or until charred. Turn over. Cover with lid and reduce heat to low. Cook for a further 25 minutes, removing chicken breast pieces after 20 minutes, or until cooked through.
- Make pineapple salsa: combine all ingredients in a bowl. Season with salt and pepper and toss to combine.
Serve chicken with pineapple salsa and lime wedges. Garnish with mint leaves.
Chicken Basquaise
A delicious Mediterranean style recipe which originates from the Basque region in southwest France, which brings together the best of French flavours with a splash of Spanish influence.
SERVES 4 | PREP 30 MINS, COOK 50 MINS
Ingredients:
- 1.8kg fresh whole chicken
- Sea salt flakes and cracked black pepper
- 2 tablespoons olive oil
- 50g butter
- 2 brown onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 100g piece pancetta, thickly sliced
- 1 each red, green and yellow capsicum, sliced
- 2 long green chilies, deseeded, sliced
- 1 teaspoon smoked paprika
- ¹⁄2 teaspoon cayenne pepper (optional)
- 2 teaspoons fresh thyme leaves
- 2 fresh bay leaves
- 3 large tomatoes (500g), chopped
- 200ml dry white wine
- ¹⁄4 cup chicken stock
- 1 tablespoon red wine vinegar
- Mashed potato, to serve
- Chopped fresh parsley, to garnish
Method:
- Cut your whole fresh chicken into portions – drumsticks, wings, thighs, breasts – and cut each breast in half on an angle.
- Season all chicken pieces with salt and pepper.
- Heat oil and butter in a large, shallow flameproof casserole dish over medium-high heat. When the butter starts to foam, add the chicken, skin-side down, in two batches. Cook, for about 5 minutes, or until well browned. Turn over. Cook for a further 1 minute. Remove from the dish, reserving oil and juices in the pan.
- Reduce heat to medium. Add onion, garlic and pancetta. Cook, stirring occasionally for about 8 minutes, or until softened. Increase heat to high and add capsicums, chili, paprika and cayenne pepper. Cook, stirring occasionally, for a further 5–6 minutes, or until the capsicum is slightly caramelised and soft.
- Stir in thyme, bay leaves, tomatoes and wine. Bring to boil. Simmer for 5 minutes, or until reduced by half. Add stock, vinegar and chicken pieces. Bring to boil. Cover with lid and reduce heat to low.
- Cook for 35 minutes. Remove lid and cook for a further 10–15 minutes, or until chicken is cooked through and sauce is thickened slightly. Remove from heat.
- Serve with mash and garnish with parsley.
Why Choose Creative Chicken Recipes?
“Chicken is a versatile, generally well-loved, and crowd-pleasing ingredient that can be transformed in countless ways, making it ideal for entertaining,” says Manu.
“From succulent stuffed chicken breasts to zesty chicken skewers, the possibilities are endless and often very easy to cook.”
Entertaining Tips from Manu: Turning Chicken into a Showstopper
To make your chicken dishes truly shine, Manu has provided his top five entertaining tips:
- Keep Things Simple but Sophisticated by using recipes that are both easy to prepare and visually appealing. “It’s not always about complexity; sometimes, simplicity and high-quality ingredients are all you need to create a memorable meal,” says Manu.
- Plan a Themed Menu: Give your menu a cohesive theme. Whether it’s a French-inspired long lunch, a Mediterranean feast, or a spicy Jamaican evening, a well-thought-out theme can tie your entire meal together.
- Presentation is Key: Elevate your chicken dishes with creative presentation. Centrepiece shareplates always look impressive and allow guests to help themselves. Think about colourful garnishes, elegant plating, and serving dishes that complement your menu.
- Incorporate Fresh Ingredients: Fresh herbs, vibrant vegetables, and quality spices can transform a dish into something extraordinary. This is where creativity and quality converge to create unforgettable flavours. “Choosing good quality ingredients is an absolute must for achieving superb taste,” says Manu.
- Prep ahead of time: Make sure you prepare your ingredients as best as possible ahead of your guests arriving, this will allow you to relax and be part of the fun.
So next time you’re planning a meal at home, think creatively about your chicken recipes and let your culinary imagination run wild. Your guests will thank you for it!
For 11 recipes from Manu Feildel, download the ‘Farm to Fork with Manu’ recipe e-Book for free now.