Chicken is a versatile ingredient that graces dinner tables throughout the year. Whether you opt for breast, thighs, legs, or wings, it’s ideal for midweek meals. To break the monotony of standard chicken dinners, food writer and blogger Amy Sheppard has compiled a new book called Easy 10, featuring 100 delightful dinner recipes sourced from ten common ingredients found in most kitchens, including lentils, sausages, and chicken. For those not yet familiar with her work, here are five of her top chicken recipes, perfect for using up leftover roast chicken, whipping up a quick Chinese curry, or enjoying a unique twist on chicken Kyiv. Hannah Evans

Serve with pitta bread and salad.

Serves: 4-6

Ingredients

• 1.8kg chicken
• 30g softened butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cinnamon
• 1 lemon, halved
• Salt and freshly ground black pepper
• 400g tin chickpeas, drained
• 250g couscous
• 40g sultanas
• 300ml chicken stock

Method

1. Preheat the oven to 180C fan/gas 6.
2. Place the chicken in a large, deep ovenproof dish and pat it dry.
3. In a bowl, combine the softened butter with the spices and the juice from half a lemon to create a smooth paste. Place the squeezed lemon half inside the chicken cavity, reserving the other half for later.
4. Coat the chicken with half of the spiced butter, ensuring to cover the legs, wings, and breast, and push some under the skin. Season with salt and pepper, then roast for 1 hour.
5. Remove from the oven, baste with the rendered fat, and discard the rest. Add the remaining spiced butter to the dish, letting it melt. Stir the chickpeas in until they’re well coated with spices.
6. Return to the oven and cook for an additional 40 minutes, until the chicken is fully cooked and juices run clear. Cover loosely with foil if browning too quickly.
7. Once cooked, remove the chicken and drain off most of the fat. In the fat left in the dish, stir in the couscous, sultanas, the juice from the reserved lemon half, and chicken stock. Season and allow to rest for 5 minutes.
8. After the couscous absorbs most of the stock, stir again, place the chicken on top, cover with foil, and rest for 15 minutes before carving.

2. Spanish Chicken and Rice

This recipe has become my go-to for entertaining as it requires minimal prep while delivering rich flavors from the chicken and smoky tomato paste. It’s a fantastic option for a special dinner.

Serves: 4-6

Ingredients

• Oil for frying
• 1 onion, finely sliced
• 2 garlic cloves, finely chopped
• 1 tbsp smoked paprika
• 1kg chicken thighs, skin on
• Salt and freshly ground black pepper
• 800ml chicken stock
• 300g basmati rice
• 70g fresh spinach leaves

For the tomato paste:
• 10 sundried tomatoes in oil, plus 1 tbsp of their oil
• 1 tbsp tomato puree
• 1 tbsp honey
• 1 tbsp smoked paprika

Method

1. Preheat the oven to 220C fan/gas 9.
2. Heat oil in a large, lidded ovenproof pan. Sauté the onion for 5 minutes until soft, add garlic for the last minute, then set aside.
3. Rub paprika all over the chicken thighs and season with salt and pepper.
4. In the same pan, heat more oil and, when hot, add chicken thighs skin-side down. Sear for 5 minutes, then flip and bake uncovered for 25 minutes.
5. Prepare the tomato paste in a blender with sundried tomatoes, oil, tomato puree, honey, paprika, and some water, blitzing to a paste.
6. Lower the oven temperature to 200C fan/gas 7, pull the chicken from the oven, and drain the fat.
7. Add the tomato paste, onion, garlic, and chicken stock to the pan. Boil, then stir in the rice. Place chicken on top, cover, and return to the oven for 25 minutes until done.
8. Stir in spinach, place chicken back on rice, cover, and let rest before serving.

3. Chicken Kyiv Spaghetti

This dish captures the wonderful flavors of chicken Kyiv without the complex preparation. The garlic crumb is simple to prepare and will enhance your pasta dishes moving forward.

Serves: 4

Ingredients

• 350g dried spaghetti
• Oil for frying
• 2 large chicken breasts, sliced into 1cm pieces
• 50g salted butter
• 2 garlic cloves, finely chopped
• 70g finely grated parmesan
• Fresh parsley, finely chopped

For the garlic crumb:
• 70g stale bread
• 1 garlic clove, roughly chopped
• 1 tbsp olive oil
• Small handful of parsley
• Salt and freshly ground black pepper

Method

1. To make the garlic crumb, blend the bread, garlic, olive oil, and parsley in a food processor; season well.
2. Heat a nonstick frying pan and sauté the crumb for about 3 minutes until golden brown. Set aside to cool and crisp.
3. Boil spaghetti in salted water for about 10 minutes until al dente.
4. Meanwhile, in a clean pan, fry the chicken until cooked, add butter and garlic, cook for 2 more minutes.
5. Retain 150ml of pasta water, then transfer spaghetti directly to the pan with chicken and garlic butter.
6. Off the heat, add parmesan, parsley, and pasta water, mixing until the pasta is sauce-coated.
7. Divide portions into bowls, generously topping each with garlic crumb.

4. Cajun Sliders with Leftover Roast Chicken

A fantastic way to repurpose leftover roast chicken, these sliders are quick to assemble and can be ready in under 20 minutes.

Makes: 4 sliders

Ingredients

• Oil for frying
• 1 onion, finely chopped
• 2 tbsp tomato puree
• 2 tbsp Cajun seasoning
• 1 tbsp honey
• 220g shredded roast chicken
• 60g frozen sweetcorn
• Salt and freshly ground black pepper
• 4 brioche burger buns, split
• 80g grated cheddar

Method

1. Preheat the oven to 180C fan/gas 6.
2. Cook onion in a heated oiled pan for 5 minutes. Add tomato puree, Cajun seasoning, and honey; cook for 1 more minute.
3. Stir in shredded chicken and sweetcorn with 100ml water. Bring to a boil, then simmer until liquid is absorbed.
4. Add 100ml more water and season; cook until heated through.
5. Arrange buns on a baking tray, fill with chicken mixture, top with cheddar, and bake until cheese melts.

5. Quick 20-Minute Chinese Chicken Curry

This recipe is so authentic that it rivals your favorite takeaway!

Serves: 4

Ingredients

• Oil for frying
• 1 green pepper, cut into chunks
• 1 onion, chopped
• 3 skinless chicken breasts, diced
• 30g plain flour
• 1½ tbsp medium curry powder
• ½ tsp ground turmeric
• 250ml chicken stock
• 200ml milk
• 80g frozen peas
• Salt and freshly ground black pepper

To serve:
• Cooked rice
• Prawn crackers
• Fresh coriander, optional

Method

1. Heat oil in a large nonstick pan. Sauté the green pepper and onion for 5 minutes until softened, then add the chicken and cook until browned.
2. Sprinkle flour, curry powder, and turmeric, cooking for 1 minute while stirring. Gradually add stock and milk while stirring, bringing to a boil.
3. Once combined, add the peas and season with salt and pepper.
4. Simmer for a few more minutes until everything is cooked and tender. Serve with rice and prawn crackers, garnished with coriander if desired.