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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
Super-simple Mediterranean-style chicken traybake

Super-simple Mediterranean-style chicken traybake

“The ultimate midweek winner: cooked in one tray and bursting with flavour. Pick up San Marzano tomatoes and British M&S Select Farms drumsticks at a great price in store this month with Fresh Market Specials – and let the oven work its magic!”
See the recipe
    • 1kg M&S Select Farms baby potatoes, halved
    • 2 packs (300g) M&S mini San Marzano vine tomatoes, halved
    • 2 cloves garlic, crushed
    • ½ jar pitted black olives, drained
    • 2 packs (1.2kg) M&S Select Farms British chicken drumsticks
    • 1 bunch basil, torn
    • 5 tbsp extra virgin olive oil
    • Chilli flakes or fresh chillis, sliced (optional)
    • 2 tbsp balsamic vinegar (optional)
    • 1 baguette to serve
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Add the potatoes, tomatoes, garlic, olives and chicken drumsticks to a roasting tin, scattering over half the basil leaves.
    3. Season generously with salt and pepper, and drizzle over the extra virgin olive oil. If you like spice, here you could add in a pinch of chilli flakes or sliced chillies for a bit of heat.
    4. Mix together with your hands so all of the ingredients are coated in the oil and seasoning.
    5. Arrange the drumsticks evenly around the dish on top of the other ingredients and pop in the oven.
    6. After 45 minutes, turn the chicken and baste in the juices, and give the potato and tomato mix a good stir. Bake for a further 45 minutes until the chicken is cooked through with crispy golden skin, and the potatoes are nicely roasted.
    7. Remove from the oven. Serve with the remaining basil leaves, and a drizzle of balsamic vinegar if you like.
    8. Serve with a crusty baguette to mop up the juices.
Cajun chicken tostada

Cajun chicken tostada

“Guarantee smiles all round with these chicken tostadas. This easy-peasy midweek meal blitzes up avocado, coriander, lime and olive oil for a super-tasty dressing. Try making a double batch of the sauce to add to a salad or nachos the next day.”
See the recipe
    • 1 pack (284g) Cook With M&S Cajun chicken breasts
    • 1 ripe avocado
    • 1 handful coriander, chopped
    • 3 tbsp extra virgin olive oil
    • 1 lime
    • 8 M&S soft tacos or tortilla wraps
    • 500g (2x packets) M&S microwave basmati rice
    • 6 large M&S Select Farms tomatoes, finely diced
    • M&S extra hot chilli sauce, to serve (optional)
    1. Preheat the oven to 200°c/180°c fan/gas mark 6.
    2. Cook the chicken for 27 minutes. Once cooked, shred with a couple of forks.
    3. While the chicken is cooking, make the dressing by blitzing the avocado, half of the coriander, the extra virgin olive oil, 100ml water, the juice of half the lime, and a good pinch of salt and pepper in a food processor. Whizz up until smooth – you may need to add a splash more water to loosen. Season to taste and then set aside.
    4. Toast the tacos or wraps in a hot dry frying pan for 30-60 seconds on each side until lightly golden and crisp.
    5. Heat the rice in the microwave as per the packet instructions. Add to a bowl with the remaining coriander and the juice of the other lime half. Season with a pinch of salt and pepper and mix together well.
    6. Serve up by spreading 1 tsp of avocado dressing over each toasted taco almost to the edges. Divide the rice between the tacos, spreading evenly across the sauce. Top each taco with the diced tomato and shredded chicken, and spoon over the remaining avocado dressing.
    7. If you want an extra kick, drizzle over some M&S extra hot chilli sauce.