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Chris Baber’s chicken dinners

From Mexican-inspired dishes to a picture-perfect pie, discover Chris Baber’s delicious recipes that put super-succulent chicken centre stage
Teriyaki chicken and mushroom fried rice

Teriyaki chicken and mushroom fried rice

“Ready in just 12 minutes, this is a great go-to when you need a quick supper – the sweet, spicy teriyaki sauce gives it an extra kick”
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Teriyaki chicken and mushroom fried rice

    • 1 pack (570g) M&S British Oakham chicken breast fillets, cut into bite-sized pieces
    • 2 tbsp M&S teriyaki sauce, plus extra to drizzle
    • 1 onion, finely sliced
    • 2 cloves garlic, finely chopped
    • 1 pack (300g) M&S Select Farms white mushrooms, roughly chopped
    • 2 eggs
    • 2 packs (250g each) M&S microwave basmati rice
    • 1 bunch spring onions, finely chopped
    • 200g garden peas, defrosted
    • 1 lime, juice only
    1. Mix the chopped chicken with 1 tbsp teriyaki sauce and set aside while preparing the other ingredients.
    2. Heat 1 tbsp olive oil in a large non-stick frying pan or wok.
    3. Add the onion, chicken and garlic. Season with salt and stir-fry for 2 minutes until golden.
    4. Add the mushrooms and peas and stir-fry for another 5 minutes.
    5. Push the chicken and mushrooms to the outside of the pan, then crack the eggs into the space in the middle. Scramble with a wooden spoon for 30 seconds, then stir into the chicken and mushrooms.
    6. Heat the rice in the microwave according to the packet instructions, then add to the chicken and mushrooms with half of the spring onions and 1 tbsp teriyaki sauce. Stir-fry for another minute.
    7. Squeeze in the juice of the lime and stir through.
    8. Serve with a drizzle of the teriyaki sauce and a scattering of the remaining spring onions.
Spicy chicken jacket potatoes

Spicy chicken jacket potatoes

“There’s nothing quite like a jacket potato with cheese – this twist on the comfort-food staple adds tender British chicken and Mexican spices”
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Spicy chicken jacket potatoes

    • 4 jacket potatoes
    • 3 sweet peppers, roughly chopped
    • 570g M&S British Oakham chicken breast fillets, cut into thin strips
    • 1 jar (210g) M&S Mexican paste
    • ½ block M&S lighter mature cheddar cheese, grated
    • 1 bunch spring onions, roughly chopped
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Pierce each jacket potato several times with a fork and lightly coat them in olive oil. Place on a baking tray and cook for 1 hour in the oven.
    3. When there are around 15 minutes of the potatoes’ cooking time remaining, heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat.
    4. Add the peppers and chicken, season and fry for 5-8 minutes, until the chicken is lightly golden and the peppers begin to soften.
    5. Add the Mexican paste, keeping the jar, and stir to coat everything in the pan. Fill the empty jar with water, shake and add to the pan. Reduce the heat and simmer gently for 8-10 minutes until a thick sauce forms.
    6. Cut the jacket potatoes in half and fill with the chicken and pepper mixture, then scatter a handful of the grated cheese and spring onions on top of each.
Cajun chicken tostada

Garlicky chicken and broccoli noodle stir fry

“This is one of my go-to midweek meals – it’s so quick to make, and is just packed full of flavour”
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Garlicky chicken and broccoli noodle stir fry

    • 180g rice noodles
    • 3 M&S British Oakham chicken breast fillets, diced into 4cm pieces
    • 3 cloves garlic, sliced
    • 350g Tenderstem® broccoli, sliced into 4cm strips
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 lime, juice only
    1. Cook the rice noodles according to the pack instructions, then drain and set aside.
    2. In a large frying pan or wok, heat 1 tbsp vegetable oil over a high heat.
    3. Add the chicken, season with salt and pepper and stir-fry for 3 minutes until lightly golden.
    4. Add the garlic and stir-fry for another 30 seconds.
    5. Add the broccoli and soy sauce along with 50ml water and stir-fry for another 3-5 minutes, until the chicken is cooked and the broccoli is tender.
    6. Add the cooked noodles and sesame oil, toss everything together for a few minutes, then divide between serving dishes and finish with a squeeze of lime juice.
CHICKEN, LEEK AND MUSHROOM PIE

Chicken leek and mushroom pie

“You just can’t beat a good old chicken pie. My version uses M&S chicken gravy for instant flavour, and a delicious root veg topping in place of pastry.”
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Chicken, leek and mushroom pie

    • 500g Select Farms skinless boneless chicken thighs
    • 300g chestnut mushrooms
    • 2 medium leeks
    • 350g M&S chicken gravy
    • 3 tbsp low-fat crème fraîche
    • 1 tbsp Dijon mustard
    • 1 large potato
    • 1 small swede
    • 1 parsnip
    1. Preheat the oven to 200°C /180°C fan/gas mark 6.
    2. Heat 1 tbsp olive oil in a large pan over a medium heat and lightly brown the chicken thighs for a few minutes on each side, until golden. Add the mushrooms and continue to cook for 4 minutes.
    3. Add the leeks and cook until just softened, constantly turning the ingredients in the pan to allow everything to cook evenly. Add the gravy, crème fraîche and mustard, bring to the boil and season with salt and pepper.
    4. Pour the contents of the pan into a large, shallow pie dish (20cm x 30cm).
    5. Toss the potato, swede and parsnip in a bowl with 1 tbsp oil and season with salt. Place in a microwaveable dish and heat in the microwave at full power for 5 minutes to soften.
    6. Layer the sliced veg over the pie mixture. Sprinkle with cracked black pepper, cover with foil and bake for 25 minutes. Remove the foil and return to the oven for another 10 minutes, or until the root veg topping is soft.
Jerk chicken traybake

Jerk chicken traybake

“I love this The Black Farmer x M&S jerk paste – it brings instant flavour and spice to all sorts of dishes. Here, I’ve used it in an easy traybake with succulent British higher-welfare Oakham chicken, sweet potatoes and peppers, served with smoky-and-sweet charred pineapple.”
See the recipe

Jerk chicken traybake

    • 1 M&S Select Farms medium Oakham chicken
    • 1kg sweet potatoes, sliced into thick wedges
    • 1 pack sweet peppers, sliced into strips
    • 1 jar (200g) The Black Farmer x M&S jerk paste
    • 1 M&S perfectly ripe pineapple, peeled and sliced into 3cm chunks
    • 1 bunch spring onions, finely sliced
    • 150g Greek-style yoghurt 0% fat
    • Juice of ½ a lime
    • 25g coriander, roughly chopped
    • 1 tablespoon olive oil
    1. Preheat the oven to 180°C/160°C fan/gas mark 4.
    2. To spatchcock the chicken, place it breast-side-down on a board, use sharp scissors to cut up along each side of the backbone, then turn the chicken over and push down to flatten the breastbone.
    3. Place the sweet potatoes and peppers into a large roasting tray, then lay the chicken on top. Brush everything with the jerk paste to coat, then spread everything evenly out in the tray, with the chicken thighs skin-side-up.
    4. Bake for around 45-60 minutes until the chicken is cooked, stirring everything after 25 minutes.
    5. When there are around 5 minutes of the cooking time remaining, heat 1 tbsp olive oil in a griddle pan over a high heat, add the pineapple and cook for a few minutes on each side until charred.
    6. Serve the traybake with a scattering of spring onions, the chargrilled pineapple and a spoonful of yoghurt. Finish with a squeeze of lime and a scattering of coriander.
Easy chicken tagine

Easy chicken tagine

“Tagines usually take a long time to cook, but since this version gets its depth of flavour from the M&S Moroccan paste, it’s ready to eat in less than an hour.”
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Easy Moroccan chicken tagine

    • 1 tbsp olive oil
    • 2 white onions, sliced
    • 500g boneless chicken thighs, each thigh diced into 6 pieces
    • 2 sweet potatoes, peeled and diced into 2cm cubes
    • 4 tbsp M&S Moroccan paste
    • 500g Italian tomato pasta sauce
    • To serve
    • 300g couscous, prepared as per packet instructions
    • 4 tbsp Greek yoghurt
    • 15g chopped coriander
    • 50g roasted pistachios, crushed
    1. Heat the oil in a deep frying pan on a medium heat.
    2. Add the onions with a pinch of salt and cook gently for 15 minutes, until caramelised.
    3. Add the chicken and sweet potatoes to the pan, then continue to cook for 10 minutes, until the chicken starts to colour.
    4. Add the Cook with M&S Moroccan paste to the pan and mix in so that the ingredients are fully coated. Next, add the tomato sauce and 200ml of water, and cook for 10 minutes.
    5. Serve the tagine on a bed of couscous, finished with Greek yoghurt, chopped coriander and crushed pistachios.

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