Kung pao chicken with mouth-numbing Sichuan peppercorns and plenty of chilli is one of my favourite things. I’m also partial to chicken wings and felt that they were made to go together especially with a messy, sticky and spicy sauce. You’ll just need to provide plenty of serviettes or finger bowls. If the numbing qualities of Sichuan peppercorns aren’t really your thing you could omit them from the sauce.
These hand-held pies make for a delicious sizeable snack and are perfect for making a day or so ahead. If you make them larger they’ll make for an excellent dinner. Rather than rolling out the dough, I used a tortilla press to make the rounds – if you have one it’s much faster than rolling.
Remember when a whole chicken fed a family of five? It barely feeds three these days and I don’t think it’s the chooks getting smaller! This recipe will stretch a whole chicken to feed eight. As you have pre-cooked the chicken, you only need to get it nice and charred on the barbecue, rather than worry about cooking it through.
Because the thigh and leg bones are removed from the chicken it will take less time to cook than a drumstick or bone-in thigh. If you aren’t breaking down the chicken yourself, buy boneless chicken thighs, drumsticks and/or wings. Their higher fat content makes them much tastier and better suited to grilling.
The frittata has a pleasant tangy bite from the olives and manchego – it also pairs well with the allioli served with the fideua (recipe overleaf).
Traditionally the confit process was a way of preserving meat; the meat was salted then poached in fat enabling it to be stored long term. We mostly associate duck or goose with the confit method, however the process is adaptable; fish and chicken also work well, especially when the confit uses oil. The cooked chicken can keep in the oil for up to a week, and the oil can be reused for other dishes.