© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A nutty, herby mix of coconut flakes, mint, parsley, chives, green chilli, garlic and olive oil is perfect for stuffing juicy and flavourful chicken thighs, which are roasted until golden crispy on the outside and succulent inside. Served with a grilled peach salad for a tasty budget summer meal. It’s naturally gluten free and suitable for a low carb diet.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

A beautiful, juicy, and deeply flavourful chicken bake in white wine sauce with grapes, garlic and shallots. Chicken thighs are first pan-seared in a skillet until golden crisp, then baked in the oven with grapes, which add a sophisticated sweet and sour note. This is one of those dishes that is guaranteed to please every family member. Serve them over a bed of mashed potatoes or pasta for a satisfying weekday meal.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Chicken Marbella, inspired by Mediterranean flavours, although the dish was named after Marbella, a city in Spain, was actually created by the chefs at The Silver Palate in New York City. It is famous for its sweet, tangy, briny, garlicky flavour. Chicken pieces are nestled alongside briney olives and capers, sweet, juicy prunes and white wine, vinegar, lots of garlic, oregano, olive oil and brown sugar, then roasted until caramelised and the marinade cooked into a heavenly sauce collected at the bottom—truly one of the simple pleasures in life! Instead of brown sugar, you can also use coconut sugar, or even date syrup for the topping.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Star anise is used to give a licorice flavour to this succulent, aromatic braised chicken, ready in under an hour. If you don’t have it, use 1 teaspoon of anise seeds instead. You can prepare it with any cut of chicken, although I always prefer bone-in, skin-on chicken legs. Serve with a light cucumber salad, steamed rice or bao if desired. It makes for a delicious midweek meal everyone will rave about.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Ripe banana can be used to make a creamy, fruity curry sauce that goes perfectly with roasted chicken or chicken schnitzel. Using fruit creates a deliciously thick sauce with a perfect balance of savoury and sweet. Mango is another excellent alternative and crème fraîche can also be replaced with Greek yoghurt or sour cream.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Bursting with warming flavours and aromas of spices like coriander, turmeric and chilli, satay is a popular street food across Southeast Asia countries. The meat (chicken, lamb, beef or pork) are marinated (preferably overnight), skewered, then grilled to perfectly charred and served with a rich peanut dipping sauce. You can use a mix of meat to make the satay. At home we even use tofu and fish. For the dipping sauce, I opt for the cashews. For this recipe you will need 18-20 skewers. If using wooden skewers, soak them in water for 20 minutes before using. For the extra crunch and kick, top with some roasted cashews and chilli rings.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

The marinade, made with soya sauce, fish sauce, sambal, cilantro, lime and lemongrass, permeates the bone-in, skin-on chicken thighs to make them even more succulent, distinctive and delicious. If you want to use different cuts, make sure to adjust your cooking time accordingly. Serve them over rice, with pho or salad.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Made with beef brisket, aromatic spices of a Moroccan tagine and dried apricots, this slow-cooked beef brisket delivers rich and complex flavours of Morocco. It’s hearty, mellow and a delightful fusion of sweet and savory flavours that everyone will love! It tastes even better next day after pull-apart meat absorbing all the sauce, so you can prep ahead. Serve it with couscous or rice if desired.

© 2025 | http://angiesrecipes.blogspot.com

Very often just a few ingredients are all that’s needed to make a really flavourful and comforting meal with minimum effort. Get a spoon and dig in! I used canned borlotti beans, making this recipe a total cinch to put together, but broad beans, butter beans or chickpeas would work beautifully. If desired, add a tablespoon of honey to make it sweet and spicy. Serve with a steaming bowl of saffron scented rice or crusty bread for an even more substantial meal.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Easy and perfectly juicy roasted chicken with tangy white beans combined with lemon and dill for a warming and hearty high protein dinner that the whole family will love. This is made with bone-in skin-on chicken thighs, but drumsticks would work just as great. While any white bean with or without mirepoix will do, I prefer cannellini, aka white kidney beans, to navy beans or pea beans.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Fresh, nutty and so crunchy, this simple Asian salad is great for a light lunch or as a side for some grilled meat. It’s a chore to snap off the stringy tails of mung bean sprouts, but they look prettier and taste so much better without tails. If you can’t find fresh baby corn, then use canned one, but the taste and texture won’t be the same.

© 2025 | http://angiesrecipes.blogspot.com

Give your weekend lunch a Spanish twist with this easy and tasty roasted chicken with spicy, garlicky chorizo, zingy lemon and lots of fresh vegetables. The recipe calls for Spanish sausage, which is cured like salami and with totally different texture than fresh Mexican chorizo. You can easily adjust this recipe to utilize any other seasonal vegetables. Serve with crusty bread for sopping up the great juice from the sauce.