Tandoori Chicken from Scratch

1 tsp Schwartz Coriander Seed
1/2 tsp Schwartz Mint
1 tsp Schwartz Coriander Leaf
1/2 tsp Schwartz Turmeric
2 tsp Schwartz Paprika
1/2 tsp Schwartz Chilli Powder Hot
1/4 tsp Schwartz Cumin Ground
2 Schwartz Cardamom Pods crushed and the husks discarded
1 tsp salt
1 tbs Schwartz Easy Garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbs lemon juice
4 large chicken breasts

STEP 1
Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.



STEP 2

Scatter the Coriander Seeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.



STEP 3

Using a pestle and mortar, grind the Coriander Seeds and then add the remaining herbs and spices and grind until thoroughly mixed.



STEP 4

Transfer to a large bowl, then stir in the yoghurt and lemon juice.



STEP 5

Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly. Cover and refrigerate for 30 minutes or for best results overnight.



STEP 6

Pre-heat the grill to a medium heat. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance. Ensure chicken is piping hot and cooked through before serving.

Sweet & Spicy Malaysian Chicken Curry

1 tbs olive oil
2 onions, chopped
1 green pepper, chopped
½ tsp Schwartz Garlic Granules
1 tbs Schwartz Medium Curry Powder
Pinch Schwartz Chillies Crushed
400g tin chopped tomatoes
450g (1lb) boneless, skinless chicken thighs, diced
225ml (8fl oz) chicken stock
1 Granny Smith apple, chopped
75g (3oz) raisins
325g (11oz) brown rice, cooked
Toasted sliced almonds (optional)
Schwartz Sea Salt and Black Pepper to season

STEP 1

Heat the oil and fry the onions for 2 minutes. Add the green pepper and Garlic Granules, fry for a further 3-4 minutes.



STEP 2

Stir in the Curry Powder, Crushed Chillies, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.



STEP 3

Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.



STEP 4

Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with almonds, if desired.

Sticky Drumsticks with Coriander Couscous

2 tbs tomato ketchup
2 tbs honey
Zest & juice of 1 lemon
4 tsp Schwartz Perfect Shake Chicken Special Blend
1kg (2.2lb) chicken drumsticks
250g (9oz) couscous
1 tbs olive oil
1 tsp Schwartz Coriander Leaf
1 salad tomato, diced
1/4 cucumber, diced

STEP 1

Mix the tomato ketchup, honey, 1/2 the lemon juice and Perfect Shake Chicken Special Blend together in a large bowl. Add the chicken drumsticks and coat evenly with the marinade.



STEP 2

Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 3

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 4

Place the chicken in a roasting tray and cook in the oven for 40-45 minutes, or until the chicken is cooked through.



STEP 5

Meanwhile, pour the couscous into a bowl and cover with boiling water. Add the lemon zest, olive oil, Coriander Leaf and remaining lemon juice, cover and set aside for 10 minutes, until all th water has been absorbed.



STEP 6

Fluff up with a fork and stir in the diced tomato and cucumber. Serve warm or cold with the chicken drumsticks.

Spicy Courgette & Chicken Tagliatelle

4 tbs olive oil
Zest and juice of 2 lemons
3 tbs Schwartz Perfect Shake Spicy Italian Special Blend
2 large chicken breasts, thinly sliced
1 small red onion, sliced
75g (3oz) pancetta cubes
2 courgettes, grated (excess water removed)
325g (11oz) tagliatelle, cooked and drained
Extra-virgin olive oil

STEP 1

Blend the olive oil, juice of 1 lemon and 1 tbs Perfect Shake Spicy Italian Special Blend together in a bowl. Add the chicken, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 2

Heat a frying pan over a high-heat, then add the chicken and marinade. Cook for 3-4 minutes, stirring occasionally. Add the onion and pancetta and cook for a further 3-4 minutes, until the chicken is cooked through.



STEP 3

Add the courgettes, lemon zest, remaining juice and remaining Perfect Shake Spicy Italian Special Blend all to the pan. Cook for 1-2 minutes to heat through. Add the cooked tagliatelle and toss gently to combine all the flavours.



STEP 4

Serve drizzled with extra-virgin olive oil, garlic bread and rocket.



Cook’s Notes

For delicious garlic bread, mix 1 tbs of Perfect Shake Garlic & Herb Mash Special Blend with 50g (2oz) softened butter. Spread onto sliced part-baked baguettes, drizzle with olive oil and cook in a pre-heated oven at 200°C, 400°F, Gas Mark 6 for 8-10 minutes, until golden brown.

Spicy Chicken Tikka

150ml (1/4 pint) natural yoghurt
1 tbs lemon juice
2 tsp Schwartz Chilli Powder Mild
2 tsp Schwartz Paprika
1/4 tsp Schwartz Garlic Granules
1/4 tsp Schwartz Cumin Ground
1/4 tsp Schwartz Sea Salt Mill
4 boneless, skinless chicken breasts, cubed

STEP 1

Combine all the ingredients, except the chicken, in a bowl and mix well.



STEP 2

Stir in the chicken, cover and refrigerate for 1-2 hours or overnight.



STEP 3

Thread the chicken onto skewers and grill for 15-20 minutes, turning frequently, until the chicken is cooked and slightly charred. Great as a starter for any Indian meal or as a snack.

Spicy Chicken Stir-Fry

1 tsp toasted sesame oil
450g (1lb) skinless, boneless chicken breasts, diced
225g (8oz) shiitake mushrooms, sliced
½ tube Schwartz Easy Stir Fry Garlic, Ginger & Spring Onion
2 heads pak choy, stalks and leaves separated and stalks sliced
1 tbs dry sherry
3 tbs light soy sauce
½ tsp Schwartz Chillies Crushed
225g (8oz) rice, cooked

STEP 1

Heat a wok or non-stick frying pan and add the oil. Fry the chicken for 6-7 minutes or until browned.



STEP 2

Add the shiitake mushrooms and fry for a further 2 minutes. Add the Garlic, Ginger & Spring Onion Stir Fry Blend and fry for 1 minute. Add the stalks of the pak choy to the pan. Stir fry for 2 minutes, adding a splash of water if necessary.



STEP 3

Add the dry sherry, soy sauce and Crushed Chillies and cook for 3 minutes.



STEP 4

Now add the leafy part of the pak choy and stir-fry for 1 minute. Serve with rice.

Spicy Chicken Nuggets

3 tbs cornflour
75g (3oz) plain flour
1/2 tsp baking powder
1 tbs Schwartz Perfect Shake Chicken Special Blend
1 medium egg, beaten
8 tbs water
1 tsp Schwartz Cayenne Chilli Pepper
350g (12oz) boneless, skinless chicken breast, cut into strips
Oil for deep frying

STEP 1

Place all the ingredients except chicken and oil in bowl and mix together. Heat the oil for deep frying, dip the chicken pieces into the batter and fry in batches for 2-3 minutes until golden brown. Drain on kitchen paper.



STEP 2

Serve with your favourite dip.

Spicy Chicken Kebab

4 oranges
1 tbs Schwartz Garlic Granules
3 tbs Schwartz Parsley Flat Leaf
1 tbs Schwartz Chillies Crushed
2 tbs olive oil
4 tbs runny honey
675g boneless, skinless chicken breasts, diced
Schwartz Sea Salt and Black Pepper to season
wooden skewers, soaked in water for at least one hour

STEP 1

To prepare the marinade, zest one of the oranges and set aside the zest, then juice all of the oranges.



STEP 2

Mix the orange zest, orange juice, Garlic, Parsley, Crushed Chillies, a pinch of Salt, olive oil and honey in a large bowl. Stir well to ensure the honey is diluted.



STEP 3

Place the diced chicken in the marinade and turn to coat evenly. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 4

Remove from the refrigerator 30 minutes prior to cooking. Remove the chicken from the marinade and drain well. Thread onto the skewers.



STEP 5

Cook on a pre-heated barbecue or grill for 15 minutes turning regularly, or until cooked through. Baste with the remaining marinade half-way through cooking.

Spicy Cajun Chicken Kebabs

4 tsp Schwartz Perfect Shake Cajun Special Blend
1 tbs tomato purée
1 tbs light soy sauce
1 tbs olive oil
227g (8oz) tin pineapple rings in juice, cut into chunks
450g (1lb) boneless, skinless chicken breasts, cubed
1 red pepper, diced
1 courgette, cut into 8 pieces

Cajun Dip:
150ml (¼ pint) soured cream
3 tbs mayonnaise
1 tsp Schwartz Perfect Shake Cajun Special Blend

STEP 1

In a bowl, blend the Perfect Shake Cajun Special Blend, tomato purée, soy sauce and oil together with the pineapple juice. Stir in the chicken. Cover and marinate for at least one hour in a refrigerator.



STEP 2

Thread the chicken, pepper, courgette and pineapple alternately onto 4 skewers.



STEP 3

Place under a pre-heated grill or on a barbecue for 15-20 minutes, turning occasionally, basting with any left over marinade.



STEP 4

Blend all the dip ingrdients together in a small bowl and serve with the kebabs.

Spanish Chicken

1 tbs olive oil
450g (1lb) boneless, skinless chicken breasts, cut into strips
250g (9oz) smoked bacon, sliced
1 yellow pepper, chopped
1 packet Schwartz Flavourful Spanish Chicken Recipe Mix
2 tbs tomato purée
150ml (¼ pint) water
400g tin chopped tomatoes

Step 1

Heat the olive oil and fry the chicken and bacon for 7-8 minutes until browned.



Step 2

Toss in the peppers and sprinkle in the packet contents. Cook for a further minute.



Step 3

Add the tomato purée, water and tomatoes. Simmer for 15 minutes, or until the sauce has thickened.



Step 4

Serve with rice.

Smoky Barbecue Chicken Kebabs

450g (1lb) chicken breasts, diced
1 tbs olive oil
6 tsp Schwartz Perfect Shake Classic Barbecue Special Blend
1 red onion, cut into chunks
1 yellow pepper, cut into chunks
Cocktail sticks, soaked in water

STEP 1

Place the chicken in a large bowl, drizzle with olive oil and sprinkle over the Perfect Shake Classic Barbecue Special Blend. Stir to coat evenly.



STEP 2

Thread the chicken, onion and pepper chunks onto cocktail sticks.



STEP 3

Cook under a pre-heated medium grill or on the barbecue, for 8-9 minutes, or until the chicken is piping hot and cooked throughout, turning occasionally.

Singapore Curry

2 tbs oil
450g (1lb) boneless, skinless chicken breasts, diced
1 medium onion, chopped
1 tbs Schwartz Mild Curry Powder
225g (8oz) tin pineapple pieces in natural juice, drained and juice reserved
200ml (7fl oz) milk
1 tsp tomato purée
2 tbs Schwartz Easy Stir Fry Lemon Grass, Ginger & Coconut
5 Schwartz Cardamom Pods
1/4 tsp salt
50g (2oz) creamed coconut, crumbled
400g (14oz) tin apricot halves in natural juice, drained
1 medium banana
50g (2oz) raisins
25g (1oz) flaked almonds, toasted

STEP 1

Heat the oil in a large frying pan and brown the chicken and onion. Stir in the Curry Powder and cook for a few seconds. Make the reserved pineapple juice up to 300 ml (½ pint) with the milk and pour over the chicken and onion. Add the tomato purée, Easy Stir Fry, Cardamom and salt and bring to the boil.



STEP 2

Simmer, uncovered, over a moderate heat for 20 minutes or until the chicken is tender and the liquid is reduced by half. Add the creamed coconut and stir until dissolved.



STEP 3

Roughly chop the apricot halves and peel and slice the banana. Gently stir into the curry, together with the pineapple pieces, raisins and flaked almonds. Heat through for 1-2 minutes and serve.

Simple Chicken Liver Pate

25g (1oz) butter
450g (1lb) chicken livers
2-3 tsp Schwartz Tarragon
100g (4oz) button mushrooms
1 tbs brandy or dry sherry
2 tbs creme fraiche or double cream
lettuce, lemon wedges and bread to serve
button mushrooms to garnish
sea salt and black pepper

STEP 1

Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes.



STEP 2

Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste.



STEP 3

Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the paté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread.

Sesame & Citrus Stir Fry

1 tsp light olive oil
450g (1lb) boneless, skinless, chicken breast thinly sliced
1 red pepper, sliced
1 carrot, cut into thin strips
1 courgette, cut into thin strips
100g (4oz) spring onions, sliced
2 tbs light soy sauce
2 tbs Schwartz COOK ART Ginger, Sesame & Citrus Zest Spice Blend

STEP 1

Heat the olive oil in a wok or frying pan and fry the chicken for 6-7 minutes, until browned.



STEP 2

Add the vegetables and fry for a further 1-2 minutes.



STEP 3

Add the soy sauce and COOK ART spice blend. Heat through for 1 minute and serve immediately.



Try squeezing over the juice of a lemon for a more tangy flavour.

Seasoned Roast Chicken

2 tbs olive oil
Juice of 1 lemon
1 x 2.2kgs (5lb) chicken
2-3 tbs Schwartz Perfect Shake Chicken Special Blend
2 large red onions, quartered

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Mix together the olive oil and lemon juice and brush over the chicken.



STEP 3

Sprinkle over the Perfect Shake Chicken Special Blend.



STEP 4

Put the chicken in a large roasting tin and place the onions around the edge. Cover with foil and roast for 1½ hours. Remove the foil and roast for a further 30 minutes, or until the juices run clear at the thickest part.



STEP 5

Delicious served with roast potatoes and all the trimmings, but equally delicious in the summer with baked potatoes and salad.

Salsa Chicken

4 x 125g (5oz) boneless, skinless chicken breasts
4 tbs olive oil
225g (8oz) couscous
400g (14oz) tin chopped tomatoes, drained
1 red pepper, chopped
1 small onion, finely chopped
1 tsp caster sugar
1 tsp Schwartz Chillies Crushed
zest and juice of 1 lemon
1 tsp Schwartz Mint
4 tsp Schwartz Perfect Shake Chargrilled Chicken Special Blend
Schwartz Sea Salt and Black Pepper to season

STEP 1

Make a few cuts into the surface of each chicken breast. Brush the chicken with half the oil and grill for 15-20 minutes, turning occasionally until cooked through. Meanwhile, prepare the couscous following the packet instructions.



STEP 2

To make the salsa, mix together the drained tomatoes, pepper, onion, sugar and Crushed Chillies. Grate the zest of the lemon into a separate dish and squeeze the juice from half the lemon into the tomato mixture. Season and stir well.



STEP 3

Fluff up the couscous with a fork and squeeze in the remaining lemon juice. Stir in the lemon zest, Mint and remaining oil.



STEP 4

Sprinkle the Perfect Shake Chargrilled Chicken Special Blend over each chicken breast and grill for a further 2-3 minutes. Spoon the couscous onto serving plates and top with the chicken and a spoonful of salsa.

Saffron Chicken

75g (3oz) blanched almonds
50g (2oz) butter
4 large chicken pieces, skinned
1/2 tsp Schwartz Saffron
2 Spanish onions, sliced
4 tbs Schwartz Parsley Flat Leaf
1 1/2 pints (900ml) chicken stock
1 Schwartz Cinnamon Sticks
400g (14oz) canned chick peas, drained and rinsed
1 tbs lemon juice

STEP 1

Boil the almonds in unsalted water for 1 hour.



STEP 2

Meanwhile, melt the butter in a large pan and fry the chicken in batches with half the Saffron. Remove when the chicken has browned and repeat with remaining chicken pieces. Remove from the pan, add the onions and fry for 10 minutes.



STEP 3

Return the chicken to the pan and add the Parsley, stock, remaining Saffron and Cinnamon, simmer for 30 minutes. Add the drained almonds and chick peas. Simmer for 10 minutes and season well. Add a squeeze of lemon juice before serving. Serve with lemon slices and cous cous flavoured with parsley.

Portuguese Piri Piri Drumsticks

150ml (1/4 pint) olive oil
2 tbs lemon juice
2 tsp Schwartz Chillies Crushed
1 tsp Schwartz Garlic Salt
1/2 tsp Schwartz Lemon Pepper
1/2 tsp Schwartz Tarragon
1/2 tsp Schwartz Basil
1/4 tsp Schwartz Oregano
8 chicken drumsticks, skinned

STEP 1

Place the marinade ingredients in a bowl and mix together. Score the flesh of the chicken and pour over the marinade. Refrigerate for 2 hours or overnight.



STEP 2

Cook the chicken under a pre-heated grill for 25-30 minutes, turning occasionally and basting with remaining marinade until thoroughly cooked.



STEP 3

Serve with a mixed salad - great for barbecues.

Richly Roasted Tandoori Chicken

125ml (4fl oz) Greek yoghurt
3 tbs lemon juice
4 tsp Schwartz COOK ART Tandoori Richly Roasted Spice Blend
1 tsp light olive oil
4 skinless chicken breasts
Lemon wedges to garnish
STEP 1

Combine the yoghurt, lemon juice, COOK ART spice blend and oil. Add the chicken breasts, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 2

Cook under a medium grill or on the barbecue for 20 minutes, turning regularly until the chicken is cooked through and has taken on a lightly blackened appearance.



STEP 3

Delicious served with onion, tomato and coriander leaf salad and basmati rice.

Portuguese Chicken with Ratatouille

1 tbs honey
1 tbs lemon juice
1 tsp tomato purée
4 tsp Schwartz Perfect Shake Piri Piri Special Blend
4 boneless, skinless chicken breasts, scored

For the Ratatouille:
1 tbs olive oil
1 onion, chopped
1 courgette, diced
1 small aubergine, diced
1 red pepper, diced

200g (7oz) tin chopped tomatoes
½ tsp Schwartz Garlic Granules
1 tsp Schwartz Basil
1 tbs tomato purée
Salt and pepper

STEP 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.



STEP 2

Mix together the honey, lemon juice, tomato purée and Perfect Shake Piri Piri Special Blend in a shallow dish, add the chicken and coat well. Place the chicken on a baking sheet and bake for 25-30 minutes.



STEP 3

For the Ratatouille, heat the oil in a large saucepan and fry the vegetables for 4-5 minutes. Stir in the remaining ingredients. Bring to the boil. Cover and simmer for 20 minutes.



STEP 4

Serve with the chicken and crusty bread.

Portuguese Chicken Piri Piri

For the Marinade:
150ml (¼ pint) olive oil
2 tbs lemon juice
4 tsp Schwartz Perfect Shake Piri Piri Special Blend

Plus:
8 chicken drumsticks, skinned

STEP 1

Place the marinade ingredients in a bowl and mix together. Score the chicken using a sharp knife, pour over the marinade, cover and refrigerate for 2 hours or overnight.



STEP 2

Cook the chicken pieces under a pre-heated grill for 25-30 minutes, turning occasionally and basting with any remaining marinade throughout the cooking.



STEP 3

Serve hot with a mixed salad or fresh vegetables.



STEP 4

Also suitable for barbecuing.

Piri Piri Chicken from Scratch

8 chicken drumsticks or thighs
2 tsp Schwartz Easy Chilli
3 tbs olive oil
1/4 tsp Schwartz Thyme
1/2 tsp sugar
1 lemon, zest and juice
Schwartz Mediterranean Sea Salt and black pepper

STEP 1

To make the marinade mix together the Easy Chillies, olive oil, Thyme, sugar, lemon zest and juice. Cut slits in the chicken pieces and place them in the marinade. Cover and refrigerate for 30 minutes.



STEP 2

Grill or barbecue the chicken pieces for 12-15 minutes, turning occasionally, until cooked through. Baste the chicken with the remaining marinade half-way through. Season to taste. Serve with potato wedges and a green salad.

Piri Piri Chicken

4 x 225g (8oz) chicken portions
4 tbs olive oil
2 sweetcorn cobs
4 tsp Schwartz Perfect Shake Piri Piri Special Blend
2 tsp lemon juice
sea salt and black pepper

STEP 1

Make deep cuts into each chicken portion. Brush 1 tbs oil over the chicken and grill for 30 minutes, turning occasionally.



STEP 2

Meanwhile, boil the sweetcorn in lightly salted water for 15 minutes. Brush with a little extra oil. Grill for 5 minutes, turning occasionally.



STEP 3

Sprinkle the Perfect Shake Piri Piri Special Blend over the cooked chicken, pour over the lemon juice and grill for a further 2 minutes.



STEP 5

Serve with the sweetcorn and garnish with grilled lemon wedges.

Pheasant with Cranberry and Red Wine Sauce and Caramelised Apples

1 tbs oil
1 brace of pheasant
5 tbs cranberry sauce
Zest & juice of 1 orange
125ml (4fl oz) red wine
300ml (1/2 pint) chicken stock
1/2 tsp Schwartz Lemon Pepper
1/2 tsp Schwartz Cinnamon Ground
1 tsp tomato purée
1 tbs cornflour

Caramelised Apples:

25g (1oz) butter
1 tbs caster sugar
1 tsp Schwartz Perfect Shake Pork Special Blend
2 apples, cut into rings and cored

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Heat the oil in a roasting tin and fry the pheasants until lightly browned, leaving the pheasants upside down.



STEP 3

Blend all ingredients together except the cornflour and add to the roasting tin. Bring to the boil. Roast for 1-1½ hours until cooked. Remove the pheasants. Blend the cornflour with 1 tbs water and add to the sauce in the tin. Bring back to the boil, stirring until thickened.



STEP 4

Meanwhile, make the caramelised apples by melting the butter and sugar in a frying pan. Add the Pork Seasoning and apple rings and fry until softened, turning once.



STEP 5

Serve with the pheasants and Cranberry & Red Wine Sauce.

Peppered Chicken with Garlic

1 lemon, cut into wedges
4 tbs olive oil
1 1/2 tsp Schwartz Garlic Pepper
1/2 tsp Schwartz Basil
1/4 tsp salt
8 chicken thighs, skinned and scored

STEP 1

Squeeze 1 tbs lemon juice from the lemon and reserve the remaining wedges for garnish.



STEP 2

Combine the lemon juice with the oil, Garlic Pepper, Basil and salt and pour over the chicken. Refrigerate for 2 hours or overnight.



STEP 3

Cook the chicken under a hot grill for 15-20 minutes or until tender, turning frequently and brushing with any remaining marinade throughout cooking.



STEP 4

Serve garnished with the reserved lemon wedges.

Paprika Chicken Breasts with a Yoghurt & Avocado Salad

For the chicken marinade:
4 chicken breasts
Schwartz Sea Salt and Pepper to season
1 tbs Schwartz Paprika
Juice of 2 lemons
2 olive oil
2 tsp Schwartz Thyme
2 tsp Schwartz Rosemary
2 tsp Schwartz Garlic Granules

For the yoghurt:
125g (5oz) natural low fat yoghurt
Schwartz Sea Salt and Pepper to season
2 tbs lemon juice
2 avocados, peeled, stone removed and cubed
Schwartz Paprika to season

Step 1

Combine all of the marinade ingredients together in a bowl, add the chicken breasts and coat thoroughly in the mixture. Cover and allow to marinade for half an hour in the refrigerator, or for best results overnight.



Step 2

Grill the chicken under a medium heat for 20-25 minutes or until cooked through, turning occasionally.



Step 3

To make the yoghurt combine the yoghurt, pinch of Salt, Pepper, lemon juice and avocado together in a small bowl.



Step 4

Serve the chicken sliced with the avocado and yoghurt, sprinkle a little paprika over the yoghurt to garnish. Serve the chicken with wild rice.

Pan-fried Piri Piri Chicken

1 tbs olive oil
2 boneless, skinless chicken breasts
1 onion, sliced
2 red peppers, cut into chunks
1 yellow pepper, cut into chunks
2 tsp Schwartz Perfect Shake Piri Piri Special Blend

STEP 1

Heat the oil in a large pan, add the chicken breasts and cook for 7-8 minutes, until browned, then flip over.



STEP 2

Add the onion and peppers to the pan and cook for a further 7-8 minutes, tossing the vegetables occasionally.



STEP 3

Once the chicken breasts are cooked through, sprinkle the Perfect Shake Piri Piri Special Blend over the chicken and cook for a further minute.



STEP 4

Delicious served with rice.



Cook’s Notes

This recipe can easily be doubled to Serve 4.

Pan Fried Chicken with Lemon and Honey

4 skinless chicken breasts
3 tbs olive oil
1 tbs Schwartz Perfect Shake Chicken Special Blend
1 yellow pepper, sliced
1 bunch spring onions, sliced
Zest and juice of 1 lemon
1 tbs honey

STEP 1

Heat the oil in a large frying pan and fry the chicken breasts for 10-15 minutes or until cooked, turning occasionally. Stir in the Chicken Seasoning, pepper and spring onions and stir fry for 2-3 minutes.



STEP 2

Add the lemon zest, juice and honey and heat through. Serve with fresh salad.

Oriental Chicken & Noodles

1 tbs oil
450g (1lb) boneless, skinless chicken breasts, sliced
1 red pepper, sliced
100g (4oz) carrot batons
100g (4oz) courgettes, sliced
2 tbs Schwartz Easy Stir Fry Chinese 5 Spice, Ginger & Garlic (approx ½ tube)
1 tbs soy sauce
175g (6oz) noodles, cooked
Schwartz Sesame Seed to garnish

STEP 1

Heat the oil and stir fry the chicken for 6-7 minutes until browned. Add the vegetables and stir fry for 2-3 minutes.



STEP 2

Add the Stir Fry Blend and soy sauce and stir fry for 1 minute.



STEP 3

Stir in the noodles and heat through. Garnish with Schwartz Sesame Seeds.

One Pot Chicken

4 chicken portions, skinned
1 onion, sliced
50g (2oz) mushrooms, sliced
225g (8oz) carrots, thinly sliced
1 packet Schwartz Chicken Casserole Recipe Mix
1 tbs Schwartz Parsley Flat Leaf
Schwartz Black Pepper to season

STEP 1

Place the chicken, onion, mushrooms and carrots in a large saucepan. Make up the casserole mix with 300ml (½ pint) water and pour over the chicken.



STEP 2

Bring to the boil, add the Parsley, cover the pan with a tight fitting lid and simmer for 1 hour 30 mins. Season with Black Pepper and serve with mashed potatoes.

Nasi Goreng

350g (12oz) long grain rice
2 tbs sesame or vegetable oil
450g (1lb) turkey breast fillets, diced
1 large carrot, thinly sliced
1 small red pepper, diced
2 tbs Schwartz Perfect Shake Chinese 5 Spice Special Blend
½ tsp Schwartz Coriander Ground
½ tsp Schwartz Ginger Ground
½ tsp Schwartz Garlic Granules
¼ tsp Schwartz Cayenne Chilli Pepper
4 tbs dark soy sauce
1 tsp caster sugar
175g (6oz) fresh beansprouts
1 bunch spring onions, sliced
100g (4oz) cooked shelled prawns

STEP 1

Cook the rice in boiling, salted water until just tender. Drain. Meanwhile, heat the oil in a large frying pan or wok and stir fry the turkey for 5 minutes, adding the carrot and red pepper for the last minute.



STEP 2

Add the Spices and cook for a few seconds, stirring. Add the remaining ingredients and cooked rice. Cook over a high heat for a further 4-5 minutes, stirring continuously.

Moroccan Paella

1 tsp Schwartz Easy Chilli
2 tbs Schwartz Paprika
2 tbs Schwartz Coriander Leaf
1 tbs Schwartz Easy Garlic
1 tbs Schwartz Cumin Ground
Juice of 1 lemon
1 tbs olive oil
2 boneless, skinless chicken breasts, cut into large chunks
450g (1lb) shellfish and mixed fish, cubed
225g (8oz) long grain rice
1.2 litres (2 pints) stock
Schwartz Sea Salt and Black Pepper to season
Lime wedges to garnish

STEP 1

Place the Chilli, Paprika, Coriander Leaf, Garlic, Cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.



STEP 2

Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.



STEP 3

Heat the stock and gradually add to the rice, stirring occasionally.



STEP 4

In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.

Moroccan Chicken Pastilla

1 tbs olive oil
4 boneless, skinless chicken thighs, sliced
25g (1oz) raisins
50g (2oz) prunes, diced
4 tsp orange flower water
100g (4oz) pomegranate seeds
2 tbs Schwartz COOK ART Moroccan Richly Roasted Spice Blend
2 large sheets filo pastry, defrosted if frozen
50g (2oz) butter, melted
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.



STEP 2

Heat the oil and gently fry the chicken, turning occasionally, until the meat is sealed and browned.



STEP 3

Mix the dried fruit together, stir in the orange flower water, pomegranate seeds and COOK ART Spice Blend.



STEP 4

Cut each pastry sheet in half, leaving you with 4 squares. Brush each square lightly with melted butter.



STEP 5

Divide the chicken between the pastry and top with the fruit mixture. Fold the edges of the pastry in, over the top of the fruit and crumple to seal the parcel. Brush with the remaining butter.



STEP 6

Transfer to a lightly oiled baking sheet and bake in the top of the oven for 15-20 minutes, until golden brown and crispy.



STEP 7

Serve garnished with chopped walnuts and pistachios.



Cook's Notes

This recipe is great for preparing ahead, simply transfer the pastillas to a lightly oiled baking tray and refrigerate for up to 24 hours, until ready to cook.

Moroccan Chicken

1 tbs oil
4 boneless, skinless chicken breasts, cut into large chunks
4 tsp Schwartz COOK ART Moroccan Richly Roasted Spice Blend

To serve: freshly cooked couscous and lemon wedges

STEP 1

Heat the oil in a frying pan and fry the chicken for 3-4 minutes. Sprinkle over the Moroccan Spice Blend and cook for a further 4-5 minutes until the chicken is cooked throughout.



STEP 2

Serve on a bed of freshly cooked couscous with a garnish of lemon wedges and parsley.

Mexican Jalapeno & Coriander Fajitas

4 tsp oil
450g (1lb) boneless, skinless chicken breasts, sliced
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 packet Schwartz Flavourful Mexican Fajitas Recipe Mix
1 packet flour tortillas

STEP 1

Heat the oil in a deep frying pan, add the chicken and onion and cook for 8-10 minutes, until browned.



STEP 2

Toss in the peppers and cook for a further 4-5 minutes, stirring frequently.



STEP 3

Sprinkle the packet contents into the pan and stir fry for a couple of minutes.



STEP 4

Serve wrapped in flour tortillas with your favourite toppings including guacamole, salsa, soured cream, shredded lettuce and grated cheese.



Vegetarian Suggestion: Simply replace the chicken with a selection of your favourite vegetables, such as sliced peppers, carrots, baby corn, mangetout, red onion and mushrooms.

Mexican Chilli Chicken

1 tbs olive oil
450g (1lb) boneless, skinless chicken breasts, sliced
1 onion, chopped
1 packet Schwartz Flavourful Mexican Chilli Chicken Recipe Mix
1 green pepper, diced
400g tin chopped tomatoes
400g tin kidney beans, drained
1 tbs tomato purée
150ml (¼ pint) water

STEP 1

Heat the oil in a deep frying pan, add the chicken and onion and cook for 8-10 minutes, until browned.



STEP 2

Sprinkle in the packet contents and fry for a further 30 seconds.



STEP 3

Add the pepper, tomatoes, kidney beans, tomato purée and water.



STEP 4

Bring to the boil, stirring. Simmer for 10 minutes stirring occasionally.

Mexican Chicken Casserole

STEP 1

Pre-heat oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Heat the oil in a pan and fry the onion and chicken for 3-4 minutes until browned. Transfer to an ovenproof dish.



STEP 3

Stir in the remaining ingredients. Cover and cook for 45 minutes.

Marinated Chicken with a Sweet Mango Dip

150g (5oz) carton natural yoghurt
1 tsp tomato purée
2 tsp Schwartz Medium Curry Powder
½ tsp Schwartz Garlic Granules
1 tsp Schwartz Coriander Leaf
450g (1lb) boneless, skinless chicken breasts, cubed

FOR THE DIP:
150g (5oz) carton natural yoghurt
2 tbs mango chutney
½ tsp Schwartz Coriander Leaf

STEP 1

Blend the yoghurt with the tomato purée and spices. Stir in the chicken pieces. Cover and allow to marinate for one hour in the refrigerator.



STEP 2

Thread the chicken onto 8 satay sticks or 4 skewers and place under a pre-heated grill for 15-20 minutes, turning occasionally. If using the barbecue, cook over the coals on a rack for 20 minutes, turning the skewers occasionally.



STEP 3

Mix the dip ingredients together and serve with the kebabs.



STEP 4

The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.

Malaysian Curry

2 tbs oil
4 boneless, skinless chicken breasts, cut in half
1 medium onion, sliced
2 tbs Schwartz Mild Curry Powder
1 tbs plain flour
300ml (1/2 pint) chicken stock
1/4 tsp salt
150ml (1/4 pint) single cream or natural yoghurt
25g (1oz) creamed coconut, flaked
400g (14oz) tin mango slices, drained
15g (1/2oz) flaked almonds, toasted

STEP 1

Heat the oil in a frying pan and fry the chicken and onion until lightly browned. Add the Curry Powder and cook gently for 1 minute. Stir in the flour and cook for a further minute. Blend in the stock and salt and bring to the boil, stirring continuously. Cover and simmer gently for 30 minutes or until the chicken is tender.



STEP 2

Stir in the cream or yoghurt, coconut and mango slices. Heat through gently before serving. Sprinkle with the flaked almonds.

Lemon Grass, Ginger and Coconut Chicken Stir Fry

1 tbs oil
450g (1lb) chicken breasts, sliced
1 red pepper, sliced
100g (4oz) sugar snap peas, sliced diagonally
125g (5oz) baby corn
1 large carrot, sliced into batons
1 bunch spring onions, sliced diagonally
1/2 tube Schwartz Easy Stir Fry Lemon Grass, Ginger & Coconut

STEP 1

Heat the oil and fry the chicken for 6-7 minutes, until browned.



STEP 2

Throw in the vegetables and stir fry for a further 3-4 minutes.



STEP 3

Stir in the Easy Stir Fry Lemon Grass, Ginger & Coconut and heat through for a further minute.



STEP 4

Delicious served with rice or noodles.

Lemon & Thyme Roast Chicken

1 tbs olive oil
1 onion, chopped
1 tbs Schwartz Mixed Herbs
50g (2oz) white breadcrumbs
225g (8oz) sausage meat
1 x 2.2kg (5lb) free range chicken
2 lemons, quartered
75g (3oz) butter, softened
3 tbs Schwartz Thyme
10 rashers streaky bacon
roast potatoes to serve

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. To prepare the stuffing, heat the oil and fry the onion and Mixed Herbs for a few minutes until the onion has softened. Transfer to a bowl and stir in the breadcrumbs and sausage meat.



STEP 2

Take the chicken and push the stuffing into the neck end. Pull the neck skin around the stuffing and secure with a cocktail stick. Push the lemons into the cavity of the bird.



STEP 3

Rub the butter over the chicken and sprinkle with Thyme. Lay the bacon over the chicken in a woven pattern. Place the bird in a roasting tin and cover with foil. Roast for 1 hour 45 minutes or until the juices run clear at the thickest part. Remove the foil and roast for 10 minutes to crisp the bacon. Delicious served with roast potatoes and your favourite vegetables.

Lemon & Thyme Chicken Ciabatta Sandwich

½ tbs olive oil
Juice of 2 lemons
1 tsp Schwartz Thyme
1 tsp Schwartz Paprika
¼ tsp Schwartz Chillies Crushed
450g (1lb) chicken mini fillets
4 ciabatta rolls, sliced lengthways
4 tomatoes, diced
1 avocado, peeled and diced
Rocket leaves to serve
Schwartz Sea Salt and Black Pepper to season

STEP 1

Mix together the olive oil, the juice of 1 lemon, Thyme, Paprika and Crushed Chillies. Season with a pinch of Salt and add the chicken fillets. Toss to coat evenly, cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.



STEP 2

Fry the chicken for 10-12 minutes, turning occasionally, or until cooked through.



STEP 3

Meanwhile, grill the ciabatta on both sides for 3-4 minutes, until lightly toasted.



STEP 4

Mix the tomato and avocado together, squeeze over the juice of the other lemon and season with Black Pepper.



STEP 5

Top the ciabatta with a few rocket leaves, the avocado and tomato salsa and the cooked chicken. Top with the other half of the ciabatta and serve.

Lemon & Herb Roast Chicken

1 large chicken, approx. 1.7 kg (3 3/4 lbs)
25g (1oz) butter, softened
2 tsp Dijon mustard
Zest & juice of 1 lemon
1 tsp Schwartz Paprika
2 tsp Schwartz Mixed Herbs
1/2 tsp Schwartz Garlic Salt
6 rashers unsmoked streaky bacon

Gravy:
2 tsp cornflour
1 tsp Dijon mustard
1/2 tsp Schwartz Paprika
1 tsp Schwartz Mixed Herbs
300ml (1/2 pint) chicken stock
2 tbs creme fraiche or double cream

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Place the chicken in a large roasting tin. Mix together the butter, mustard, lemon zest and juice, herbs and spices.



STEP 3

Loosen the skin of the chicken and spread the butter mixture under the skin. Lay the bacon rashers over the top of the chicken and secure with cocktail sticks.



STEP 4

Cover with foil and bake for ½ hour. Remove foil and continue cooking for a further 1 hour or until the chicken is cooked throughout, basting occasionally.



STEP 5

Remove the chicken from the tin and drain away the excess fat from the juices. Blend the cornflour with the mustard, Paprika, Mixed Herbs and stock. Add to the chicken juices in the roasting tin and bring to the boil, stirring until thickened. Stir in the creme fraiche or cream. Serve with the chicken.

Jerk Chicken & Sweet Potato

1 tbs olive oil
1 onion, chopped
4 boneless, skinless chicken breasts
1 packet Schwartz Flavourful Jamaican Jerk Chicken Recipe Mix
1 green pepper, diced
350g (12oz) sweet potato, peeled and diced
Zest and juice of 1 lemon
3 tbs tomato purée
425g tin pineapple chunks in natural juice
125ml (4fl oz) water

STEP 1

Heat the oil in a large frying pan and fry the onions for 1-2 minutes.



STEP 2

Add the chicken and cook for 2-3 minutes on each side.



STEP 3

Sprinkle in the packet contents and then add the remaining ingredients, including the pineapple juice, but reserving the pineapple pieces. Bring to the boil, stirring.



STEP 4

Cover the pan, turn down the heat, and leave to simmer for 25 minutes or until the potatoes are tender and the sauce has thickened. Stir in the pineapple pieces and heat through, uncovered, for 5 minutes.



Schwartz Jamaican Jerk Chicken New Generation Recipe Mix is suitable for vegetarians. Why not try our delicious idea for Jamaican Jerk Sweet Potato and Butternut Squash.

Jerk Chicken

8 chicken drumsticks, skinned
3 tbs olive oil
Juice of 1/2 lemon
4 tsp Schwartz Perfect Shake Jamaican Jerk Special Blend
2 tbs light soy sauce
1 tbs honey

STEP 1

Score the flesh of the chicken and place in a shallow dish.



STEP 2

Mix together the remaining ingredients and pour over the chicken. Marinate for at least 30 minutes, turning occasionally.



STEP 3

Place the chicken under a pre-heated grill for 20-25 minutes turning frequently, basting with any remaining marinade until cooked.

Jamaican Jerk Chicken with Tropical Fruits

1 tbs oil
15g (1/2oz) butter
350g (12oz) boneless, skinless chicken breasts, cut into strips
1 small onion, sliced
4 tsp Schwartz Perfect Shake Jamaican Jerk Special Blend
1 red pepper, sliced
227g (8oz) tin pineapple chunks in juice, drained
1 banana, sliced

STEP 1

Heat the oil and butter in a large frying pan or wok and fry the chicken and onion for 3-4 minutes.



STEP 2

Add the Perfect Shake Jamaican Jerk Special Blend and continue to stir fry for 3-4 minutes. Add the pepper, pineapple and banana for the last minute of cooking.

Jamaican Jerk Chicken with Pineapple Salsa

Marinade:
4 chicken breasts
1 tbs olive oil
Juice of ½ lemon
4 tsp Schwartz Perfect Shake Jamaican Jerk Special Blend
2 tbs light soy sauce
1 tbs honey

Salsa:
425g tin pineapple chunks, diced
½ red pepper, diced
½ red onion, finely diced
Juice of ½ lemon
1 tsp Schwartz Coriander Leaf
1 tsp olive oil
Schwartz Sea Salt and Black Pepper to season

STEP 1

Pre-heat the oven to 220°C, 425°F, Gas Mark 7.



STEP 2

Score the flesh of the chicken and place in a shallow dish.



STEP 3

Mix together the remaining marinade ingredients and pour over the chicken. Cover and refrigerate. Leave to marinade for at least 30 minutes.



STEP 4

Meanwhile, prepare the salsa by simply mixing all the ingredients together in a bowl.



STEP 5

Place the chicken on a baking tray and cook in the oven for 25-30 minutes, until cooked through.



STEP 6

Serve the chicken with the salsa and rice.

Jamaican Jerk Chicken & Pumpkin

1 tbs olive oil
1 onion, chopped
4 boneless, skinless chicken breasts
1 packet Schwartz Flavourful Jamaican Jerk Chicken Recipe Mix
1 green pepper, diced
350g (12oz) pumpkin, peeled, seeds removed and cubed
Zest and juice of 1 lemon
3 tbs tomato purée
425g tin pineapple chunks in natural juice
125ml (4fl oz) water

STEP 1

Heat the oil in a large frying pan and fry the onion for 1-2 minutes.



STEP 2

Add the chicken and cook for 2-3 minutes on each side, until browned.



STEP 3

Sprinkle in the packet contents and then add the remaining ingredients, including the pineapple juice, but reserving the pineapple pieces. Bring to the boil, stirring.



STEP 4

Cover the pan, turn down the heat, and leave to simmer for 25 minutes or until the potatoes are tender and the sauce has thickened. Stir in the pineapple pieces and heat through, uncovered, for 5 minutes

Jamaican Jerk Chicken & Pineapple

1 tbs olive oil
1 onion, chopped
4 chicken breasts, boneless and skinless
4 tsp Schwartz Perfect Shake Jamaican Jerk Special Blend
1 green pepper, diced
350g (12oz) sweet potato or butternut squash, peeled and diced
Zest and juice of 1 lemon
3 tbs honey
4 tbs tomato puree
425g tin pineapple chunks in natural juice
225ml (8fl oz) chicken stock

STEP 1

Heat the olive oil and fry the onion for 2-3 minutes, until browned.



STEP 2

Add the chicken breasts and cook for 2-3 minutes on each side.



STEP 3

Add the remaining ingredients and bring to the boil, stirring.



STEP 4

Cover and simmer for 25 minutes, or until the potatoes or squash are tender and the sauce has thickened.



STEP 5

Serve with rice.

Jamaican Jerk Chicken

1 tbs olive oil
1 onion, chopped
4 boneless, skinless chicken breasts
1 packet Schwartz Flavourful Jamaican Jerk Chicken Recipe Mix
1 green pepper, diced
3 tbs tomato purée
75ml (3fl oz) water
425g tin pineapple chunks in natural juice

STEP 1

Heat the olive oil in a deep frying pan and fry the onion gently for 1-2 minutes.



STEP 2

Add the chicken and cook for 2-3 minutes on each side.



STEP 3

Sprinkle in the packet contents and add the rest of the ingredients including the pineapple juice, but reserving the pineapple

chunks. Bring to the boil, stirring.



STEP 4

Cover the pan, turn down the heat and simmer gently for 15 minutes, addng the pineapple chunks for the last 5 minutes. Ensure the chicken is piping hot and cooked through before serving.



Vegetarian Suggestions:

Simply replace the chicken breasts with meat-free chicken-style steaks or strips.

Jamaican Jerk Sweet Potato & Butternut Squash - Try replacing the chicken with a tin of drained chickpeas and a combination of diced sweet potato and butternut squash. Follow the instructions above but increase the water to 125ml (4fl oz) and increase the final cooking time to 25 minutes, or until the potatoes and squash are cooked through and tender.