Roast chicken thighs with green polenta recipe - Preheat oven to 220C. Blitz herbs, lemon rind, 2 garlic cloves and olive oil in a food processor to combine, season to taste and add half the lemon juice.
Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.
In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.
There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.
Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.
