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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”
See the recipe
    • 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.

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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    • 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
    • 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.