This week I have two recipes that make tasty back-to-school lunches. Each can be cooked in the oven or in an air fryer, and the tenders can be served in a wrap or brioche roll, while the winglets can be served with rice or a roll on the side. Both recipes also make ideal, tasty, light evening meals.
The buttermilk brine is adapted from my most popular turkey crown recipe, but the principle is the same. The spiced kefir or buttermilk makes the flesh of the chicken melt-in-the-mouth tender. You could add some sesame seeds to the breadcrumbs for extra crunch and flavour. Cajun seasoning is very versatile and I use it a lot in stir-fries, marinades and even in butter.
Chicken winglets are wings that have been sliced through the joint, leaving two meaty pieces, with the wing tips discarded. Most supermarkets sell them like this, or you can ask your friendly craft butcher to do it for you. They will be happy to oblige. If you’re not a fan of wings, chicken thighs or drumsticks are a good alternative. I am particularly fond of drumsticks, which are lovely cuts.
Saba is now producing delicious, rich coconut milk as part of the Simply Better range at Dunnes Stores.
The satay sauce makes a lovely marinade for the chicken. I like this served with a salad, simply with a bowl of rice, or with a roll on the side. To finish, add the juice of a lime to the satay to give it a lovely freshness.
Ingredients: Serves 4
300g boneless, skinless chicken fillets, cut into strips
300ml kefir or buttermilk
1 tsp Cajun seasoning
50g self-raising flour
2 eggs
100g panko breadcrumbs
1 tsp rapeseed oil spray
6 tbsp thick Greek-style yoghurt
1 tbsp mayonnaise
1 lime, cut into wedges
1 tbsp sweet chilli sauce
1 iceberg lettuce
Sea salt and freshly ground black pepper
Method
1 Put the chicken strips in a bowl. Pour in the kefir or buttermilk and add one teaspoon of salt with the Cajun seasoning. Stir well, then cover with clingfilm and set aside for 30 minutes, or up to two days, in the fridge.
2 When you’re ready to cook, put the flour on a plate and season with salt and pepper. Crack the eggs into a bowl and season, then whisk lightly. Put the breadcrumbs in another dish.
3 Preheat the oven to 180°C (350°F/ gas mark four). Drain the chicken, then toss in the flour, dip in the egg and coat in the breadcrumbs. Put on a non-stick baking sheet and spray with the oil. Cook for 10-15 minutes, until golden brown.
4 Mix the yoghurt and mayonnaise with a squeeze of lime. Arrange the chicken tenders on plates with the yoghurt mix, then swirl in the sweet chilli sauce. Cut the lettuce into wedges or break into leaves. Add lime wedges to serve.
Ingredients: Serves 4
2 tbsp soy sauce
2 tbsp sweet chilli sauce
Juice of 1 lime
2 tsp curry powder
500g chicken winglets
1 x 160ml tin of coconut milk
3 tbsp crunchy peanut butter
4 celery sticks
1 bunch of radishes
Method
1 Mix together the soy, sweet chilli sauce and lime juice in a small pan. Pour half into a shallow dish and stir in the curry powder. Add the winglets and mix until evenly coated. Set aside for one hour or cover with clingfilm and chill for up to two days.
2 Add the coconut milk and peanut butter to the rest of the soy mixture in the pan. Place over a low heat and simmer for five minutes, whisking until smooth. Leave to cool, then stir well and pour into two serving bowls. Cover with clingfilm.
3 Preheat the oven to 220°C. Put the winglets on a baking sheet lined with non-stick baking paper and cook for 20 minutes. Reduce the temperature to 180°C and cook for 25 minutes, until tender and lightly charred.
4 Meanwhile, trim the celery and cut it into small sticks, keeping on any leaves, and trim and slice the radishes. Arrange the celery on a platter with the winglets, bowls of peanut sauce and radishes to serve.
SHARING OPTIONS