Chicken. It can be versatile. It can be boring. I often cook chicken at home, but hardly every order chicken when I dine out.

Here is a selection of home cooked chicken dinners from the last few months.

Ginger roast chicken drums, mustard potato and ginger coleslaw.

Easy, yummy noms.

Can you tell I like purple food?

Breaded chicken stuffed with camembert, tomatoes and lettuce from the garden, onion garlic rice.

Spicy chicken with black beans and baked tortilla chips.

Hearty fare!

Sour cream would have made this OMG but all we had was cheese.

Chicken breast stuffed with fresh mango, spices, onion and garlic. Mushrooms cooked in leftover mango stuffing. Shackin up with buttery brussels sprouts, broccoli and mash.

Chicken salad with baked cheesey cauli for dinner. In New Zealand, chicken salad doesn’t have anything to do with sandwiches or mayonnaise.

I’m loving this Mexican spice mix I got from Taste and Gregg’s cooking demo a few weeks ago. Great for adding some kick to meats but mild enough not to overpower the natural flavour of the food.

Used up the last of the lemon dressing.

Lemon Dressing:

Ingredients

Zest of 1 lemon
Juice of 1 lemon
1/4 cup oil
1 teaspoon sugar
1/4 teaspoon salt
1 and a 1/2 teaspoons dry mustard
black pepper (as you like)

Preparation

Whisk ingredients together. Easy peasy!

Moroccan spiced chicken with lime, chickpeas and potatoes

Another hearty dinner for winter.

Preparation

Coat chicken pieces in flour and moroccan spices. I use Gregg’s blend. Add oil to a large pot and add a roughly chopped onion, a handful of garlic (chopped in half), 1 lime cut into quarters and the chicken. Brown. Yes, it will get sticky bits to the bottom. That’s fine.

When it’s nice and browned (you’re not aiming to cook the chicken, just brown it), add 2 potatoes that have been cut into bite sized chunks. Add a tin of diced tomatoes. Add a little water so that everything is covered. Cover and cook on a low heat for 1 hour.

Uncover the pot and add 1 can of chick peas (drained). Turn up the heat and let the sauce reduce down a bit.

Remove lime quarters. Dish up with a slotted spoon and continue to reduce the sauce until thick. Add sauce to the plate. Serve with bread to mop up the goodness. Nom!