WWhen it comes to tray baking, chicken is the undisputed champion, because it’s endlessly adaptable and perfect for taking on bold, global flavours. First up, some Eastern Mediterranean chicken meatballs, tossed with feta cheese and black olives for a sharp, savory flavour. Then Persian-style saffron chicken and rice; Cooked with chicken, the rice absorbs all the flavors of the sunny yellow saffron and is cooked at the edges. And finally, a Korean-inspired chicken and potato casserole in which gochujang and soybeans make a seriously delicious sauce that elevates a simple midweek meal.
Delicious chicken meatballs (pictured above)
I’m a big fan of chicken meatballs: they’re tender, light and easy to prepare. These are flavored with feta, olives and Turkish pepper flakes, and are cooked in a rich tomato sauce. You can serve it with salad, pasta or potatoes, and it would be great the next day for a simple lunch at the office.
Preparatory school 15 minutes
He cooks 15 minutes
serves 4
For meatballs
600 grams of chicken breastsOr minced chicken
150 grams of feta
50 grams of pitted black olives
4 green onionstrimmed and coarsely chopped
2 garlic cloves, Peeled
2 tablespoons tomato paste
2 teaspoons Turkish pepper flakes
1 teaspoon dried oregano
Salt and pepper
For the sauce
680 grams of crushed tomatoes
2 teaspoons Turkish pepper flakes
2 teaspoon dried oregano
1 teaspoon garlic powder
50 grams of feta
1 small handful of finely chopped parsley leaves
Preheat the oven to 200°C (180°C) / 390°F / Gas 6. To prepare the meatballs, place the chicken breasts (or ground meat) in a food processor and add all the remaining meatball ingredients and a pinch of salt and pepper. Roll out the dough smooth, then roll it into 16 meatballs.
Pipe a few tablespoons of the passata around the base of a 24cm x 32cm roasting tray. Mix the remaining passata with the Turkish pepper flakes, dried oregano, garlic powder and a generous pinch of salt and pepper.
Arrange the meatballs in a roasting tray, then pour the sauce over them to cover them. Bake for 12-15 minutes, until the meatballs are cooked through – cut one in half to test: they should be pale and firm all the way through. If not, return the tin to the oven for a few more minutes, until the meatballs are cooked through.
Crumble the remaining 50g of feta over the top, sprinkle with parsley and serve immediately.
Korean Garlic Chicken Seoul
This is a take on Duckperiodic Tanga Korean chicken and potato stew, redesigned as a quick and easy casserole dish. It’s packed with flavour, thanks to the delicious sauce made with gochujang, vinegar and soy sauce. A chick The thighs and onions are roasted with potatoes that soak up every drop of that rich, flavorful sauce.
Preparatory school 10 minutes
He cooks 1 hourp. 10 minutes
serves 4
4 tablespoons of gochujang paste
2 tablespoons dark soy sauce
3 tablespoons of rice wine
1 tablespoon sesame oil
1 teaspoon fine sugar
Piece 4-5 cm Fresh gingerPeeled and grated
1 kilogram of chicken thighs, skin and bone
250 ml of hot chicken broth
2 onionsPeeled and cut into thin slices
8 Garlic clovespeeler
650 grams Baby potatoesHalves, the larger ones cut into thirds
4 green onionstrimmed and cut into thin slices
2 teaspoons toasted sesame
Preheat the oven to 220°C (200°C)/425°F/Gas 7. Whisk the gochujang, soy sauce, rice wine, sesame oil, sugar and ginger in a jug.
Place the chicken in a large bowl, add three tablespoons of gochujang sauce, then toss to coat. Pour the stock into the jug with the remaining sauce and whisk.
Place the onions, garlic, potatoes and chicken in a 30cm x 40cm roasting tray, then pour over the sauce/stock mixture. Cover the pan with aluminum foil, then roast for 30 minutes. Remove the foil, reduce the heat to 200°C (180°C) / 390°F / Gas 6, then return the tray to the oven for 30-40 minutes, until the chicken is nice and crispy and the tops of the potatoes are golden. Sprinkle with green onions and sesame seeds, then serve immediately.
Persian style saffron chicken rice
Fragrant with saffron and cardamom, with crispy chicken and soft rice, this is one of the most amazing Chinese breads. I was inspired by an amazing Persian dish, Polo cereshk to morghOr saffron grilled chicken with rice and barberries. The OG is cooked separately, with one-pot chicken, crispy rice (or… Vibrating) Elsewhere, and candied barberries in sugar syrup elsewhere. However, my business has a relaxed, throw-it-all-in-the-oven vibe. I like to stack the frosting for color and texture—more is more in my opinion—but feel free to scale back if you’ve gone a little overboard.
Preparatory school 10 minutes
He cooks 55 minutes
serves 4
1 pinch saffron
4 Garlic clovesPeeled and ground
3 tablespoons tomato paste
2 tablespoons olive oil
Juice of 1 orange
2 teaspoons ground coriander
½ teaspoon turmeric
¼ teaspoon ground cinnamon
Salt and pepper
500 ml of hot chicken broth
1 kilogram of chicken thighs, skin and bone
250 grams basmati rice
3 cardamom podsthrown open
1 handful of barberry or pomegranate seeds
10 grams of pistachioscoarsely chopped
1 handful of coriander leaves
300 grams Greek yogurt – I use 10% fat
Preheat the oven to 200°C (180°C)/390°F/Gas 6. Place the saffron in a large bowl, add 2 tablespoons of just boiling water, stir and leave to steep for a few minutes.
Add garlic, tomato paste, olive oil, orange juice, coriander, turmeric, cinnamon, and a little salt and pepper to the saffron bowl, then mix the ingredients until you get a paste.
Whisk half the amount of saffron paste into the broth. Place the chicken thighs in the remaining dough in the bowl and toss to coat.
Place the rice in a 30cm x 40cm roasting tray and pour the stock over it. Add the cardamom pods, then arrange the chicken on top. Cover the tray with aluminum foil, and bake for 30 minutes, then remove the aluminum foil and bake for another 20-25 minutes, until the chicken is golden and completely cooked and the rice is well crisped on top.
Garnish with barberry or pomegranate seeds, pistachios and coriander leaves and serve immediately with yoghurt.
These recipes are edited extracts from the greatest cookbook of all time: Weekend-worthy Chinese casserole with weekend-worthy flavours, by John Gregory Smith, published by Penguin Michael Joseph on 29 January, priced £25. To order a copy for £22.50, go to guardianbookshop.com.
