Bibi.H.Shah1

 Chicken skewers  Chicken wraps  Chicken risotto Bibi.H.Shah2

Instructions In a large bowl mix the following ingredients: olive oil, lemon juice, coriander, garlic, saffron, turmeric, paprika, and ginger. Add salt and pepper. Add the chicken to the mixture and mix well, making sure all chicken pieces are coated evenly. Cover with cling film and put the bowl in the fridge to marinate either for 3 hours or overnight. Cut the lemons into 1 inch sizes, and thread the chicken and lemon pieces alternatively onto skewers. Pre heat the grill or oven. Cook the skewers for 5 minutes each side making sure it doesn’t burn. Make sure the chicken is cooked thoroughly.  Ingredients  700g (1 1/2lbs) chicken breast, cut into 1 inch cubes  6 lemons and 1 ½ table spoons of lemon juice  Freshly chopped coriander  ½ teaspoon ground ginger  2 teaspoons of paprika  ½ teaspoon turmeric  2 crushed garlic cloves  Few strands of saffron (optional)  1 ½ tablespoons of olive oil  Salt and freshly ground black pepper Bibi.H.Shah3

Instructions Cut the chicken into 1inch pieces and wash thoroughly. Place the chicken in a pan and cover with water, making sure the chicken is covered. Bring to boil. Cover and cook for 6 minutes on low heat. Drain when cooked. Mix the following ingredients into a bowl: yoghurt, chopped coriander, green chilli (optional), and season with salt and pepper. Place a wrap on a clean plate. Spread the chutney of your choice over the middle of the wrap, going in a downwards motion. Add the chicken, spinach and yoghurt dressing on the wrap. Fold the sides of the wraps first, the roll over to form a wrap.  Ingredients  400g of chicken breast  100g of baby spinach leaves  Packet of wraps  4 tablespoons of chutney of your choice (e.g. mango)  200g Greek yoghurt  Freshly chopped coriander  1 green chilli (optional)  Salt and freshly ground black pepper Bibi.H.Shah4

Instructions In a pan, use half of the chicken stock and the risotto rice and bring to the boil. Cook on low heat stirring occasionally. As the risotto rice cooks, the stock will be absorbed. Add the remaining stock and continue to simmer on low heat until the rice is cooked. In another pan, fry the chicken pieces in olive oil for 5 minutes until cooked. Drain and set aside. Add lemon zest and lemon juice to the rice, and add the cooked chicken pieces. If there is still some stock left, simmer until it is all absorbed. Stir in the grated Parmesan and season with black pepper.  Ingredients  4 medium sized chicken breast, cut into small pieces  700 ml(1 ¼ pts.) chicken stock  250g (9oz) risotto rice  2 tablespoons of olive oil  Lemon juice and 2 tablespoons of grated zest  60g (2 1/2oz) grated parmesan  Freshly ground black pepper Bibi.H.Shah5

These recipes are from a book called My favourite recipes: Delicious chicken Or visit: Tel: Bibi.H.Shah6