Chicken Cacciatore

I saw a photo of this dish on an instagrammers page last week and I’ve fancied making it ever since. I’ve found numerous recipes and combined lots of ideas to create this dish. It was really delicious- crispy chicken and a lovely rich red wine sauce. I’ll definitely make it again- a hit with the whole family.

Serves 4


8 chicken thighs (skin on)

Plain flour


3 tbsp olive oil

2 red onions chopped

1 red pepper chopped

2 cloves of garlic crushed

1 glass red wine

200ml chicken stock

3 sprigs fresh thyme

10 black olives

400g chopped tomatoes


1) Preheat oven to 180oC (fan)

2) Put the salt and pepper on a plate with the plain flour. Toss the chicken thighs in this mix to coat them.

3) Fry the chicken thighs in the olive oil until golden (a few minutes each side).

4) Remove the chicken from the pan and set aside.

5) Fry the onion and peppers until soft. Add the garlic and fry for a further minute. Season.

6) Keep the heat high and add the red wine. Boil for 2 minutes. Then add the stock. Boil for a further minute.

7) Add the tomatoes, olives and thyme.

8) Place the chicken on top and move to the oven. Do not cover and cook for 30 minutes.

9) Serve with spaghetti tossed in olive oil and black pepper.

Barbecued Tandoori Chicken

This was delish!!! Such a quick and simple dish. The longer you marinade, the better. I did mine in the morning before work- 7am and cooked at 6pm.

Just sprinkle 3 heaped tsp tandoori masala spice mix into 250ml yoghurt. Add to chicken (I’m doing 1kg chicken thighs today) and allow to marinade for at least an hour (but the longer the better).

If you have an open bbq, precook in the oven for 25 mins at 180oC then finish on the bbq. But we did ours in our covered bbq for a similar time (no precooking) and they were cooked through and succulent. 👌🙌 Serve on folded flatbreads with remaining yogurt, mint and yoghurt dressing, tomatoes, cucumber and salad.


A friend at work asked me if I could post my recipe for paella so here it is 😊 I cooked the whole chicken thighs separately last night and added them at the end but usually I cook the meat in the pan at the start. It’s a very versatile meal- sometimes I omit the prawns and other times I add a seafood mix. I especially love serving it at the table in my large cast iron pan as it reminds me of seeing paella being cooked at Spanish markets.


Serves 4 (large portions!)


8 chicken thighs

1 red pepper, roughly chopped

1 red onion, roughly chopped

1 chorizo ring, sliced

2 tbsp olive oil

2 cloves of garlic, crushed

1 tsp paprika

1 tsp smoked paprika

1 tsp dried thyme

1 pinch of dried chilli flakes


350g paella rice

1.75 pints of chicken stock

3 tbsp frozen peas

14 cherry tomatoes, halved

200g cooked king prawns


1. Cook the chicken thighs in the oven at 190oC for 45 minutes. Once cooked remove from the oven and set aside.

2. While the chicken is cooking, fry the onions, pepper and chorizo in the olive oil for 5 minutes.

3. Add the garlic, spices and thyme and fry for a further minute.

4. Season and stir in the paella rice ensuring it gets coated in oil.

5. Pour in 1 pint of the chicken stock and the frozen peas and simmer for around 25 minutes.

6. Keep an eye on the paella rice, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.

7. Top up with the chicken stock every so often when it starts getting a bit dry so the rice is submerged.

8. After 20 minutes add the cooked prawns and stir through.

9. Most of the stock should have been added (you may need to add more/less- taste the rice to see if it’s cooked). Finish by stirring through the tomatoes and giving them a couple of minutes to warm up.

10. Serve with the cooked chicken thighs on top.


Homemade fajitas!!! You can’t beat a fajita can you?! 🤤 I used to buy the kits but for the last year or so I make them from scratch as the chicken fajita seasoning is so simple to make and the guacamole and salsa are so much tastier made fresh. The @morrisons mexican rice was a cheat but it was really tasty and only cost 47p!

Fajita chicken

I fry 3/4 sliced chicken breasts with sliced red onion and pepper and then sprinkle on around half a tsp of cayenne pepper, paprika, smoked paprika and cumin. Then I add a pinch of dried chilli flakes and a little water to stop it sticking.


The salsa is simply 4 chopped salad tomatoes, with 1 small onion diced, the juice of half a lime, a pinch of dried chilli flakes and a small handful of fresh coriander chopped.


Chop 2 avocados, squeeze half a lime over, add 1 small crushed garlic clove, a handful of chopped fresh coriander, a pinch of chilli flakes and seasoning. Roughly mash with a fork.

Karahi Curry Night

You can’t beat a slow cooker curry night! This is as quick and simple as it gets. Just veg, a jar of sauce and chicken. Dead easy and the smell when you walk in through the front door after a long day at work is divine. Serve with microwave rice and naan and it can be on the table in no time.

I put 1 chopped onion and 1 chopped pepper in the slow cooker with 5 skinless and boneless chicken thighs. Poured over @morrisons karahi sauce and cooked on low for 11 hours. Served with @morrisons pilau rice and @lidl peshawari naan bread.

Salsa Chicken

Salsa Chicken recipe from @diethood but I used a jar of salsa instead of making my own which, along with buying grated cheddar, made this a super easy quick meal.


2 tbsp olive oil

3 chicken breasts

Mild chilli powder



Garlic granules


300g jar mild salsa

400g chopped tomatoes

100g grated cheddar


1. Preheat the oven to 180oC.

2. Heat the oil in an ovenproof pan.

3. Add the chicken breasts and add a sprinkle of each spice plus the seasoning on one side.

4. Brown (high heat) for 2 minutes and turn over. Repeat the spice and seasoning on the other side. Brown for a further 2 minutes.

5. Remove the chicken from the pan and add the salsa and tomatoes.

6. Place the chicken on top and spoon some of the tomato sauce over the chicken then sprinkle each breast with grated cheese.

7. Bake for 30 minutes.

Peanut Chicken Noodles

Here’s my peanut chicken stir-fry, an adaption of Tom Kerridge recipe as I decided not to buy the chilli oil, rice wine vinegar, tahini, Sichuan peppercorns and peanuts- it was just going to be too expensive and also wasteful as I know many of these ingredients would have gathered dust in my cupboard! I used sesame seeds that I had in instead of the peanuts to garnish the stir-fry.

I invested in an @oxo good grips julienne peeler to get the carrot and cucumber thinly sliced- it was really easy to use. The cucumber was really nice to sprinkle on the stir-fry before eating, not something I’ve done before but I’ll definitely do it again.

Peanut chicken stir-fry

Serves 4

Peanut sauce

3 tbsp crunchy peanut butter

2 tbsp clear honey

3 tbsp soy sauce

1 tbsp sriracha sauce

2cm minced ginger

2 cloves garlic, crushed

3 tbsp water

660g udon noodles

2 tbsp sesame oil

3 chicken breasts, cut into strips

200g mange tout

2 carrots, cut into thin strips

4 spring onions, sliced at an angle

1 red pepper, thinly sliced


1/4 cucumber, thinly sliced

Sesame seeds

1. Cook the noodles in boiling water for 2 minutes, then drain and put in cold water.

2. Mix all the peanut sauce ingredients together and set aside.

3. Heat the oil in a wok and add the chicken. Cook for 5 minutes on a high heat.

4. Add the carrots, mange tout, pepper and spring onion and fry for another 2 minutes.

5. Drain the noodles and add them to the wok together with the peanut sauce. Toss gently and heat through for a few minutes.

6. Serve with the cucumber and sesame seeds on top.

Creamy Lemon Chicken


4 chicken breasts


2 tbsp olive oil

Knob of butter

1 red onion, sliced

1 clove garlic, crushed

Juice of 1 lemon

150ml chicken stock

2 tbsp flat parsley, chopped

100ml double cream


1. Flatten the chicken breasts with a rolling pin and season.

2. Heat the oil and butter in a heavy bottomed deep frying pan and fry the chicken breasts for 10 mins each side until golden.

3. Remove the chicken from the pan and add the onion. Fry gently until soften.

4. Add the garlic and cook for a further minute.

5. Turn up the heat and squeeze in the lemon juice.

6. Pour in the stock and simmer.

7. Turn the heat down and reduce the sauce by about a third.

8. When the sauce has cooled slightly, add the cream and parsley. Stir and then add the chicken back to the pan.

9. Warm through for a further 5 minutes and serve with new potatoes and vegetables.

#chicken #chickenrecipe #lemon #lemonchicken #familyfood #familyfoodtribe #familydinner #dinner #easycooking #familyrecipes #cookingforfamily #family #igfood #recipes #instafood #familymeals #whatsfordinner #mumsofinstagram #mumsofinsta #instamums #foolprooffamilyfood #easymeals #easydinner #homecooked

#mumswhocook #familyfoodcommunity