4 low-budget chicken recipes your family will love.

Chicken dinner is always a family favorite. With these four of his recipes from chef Miguel Barclay, you’re sure to be a winner.

#OnePoundMeals The Sun on Sunday chef, head of social and author of the One Pound Meal cookbook series, believes no one should spend more than £1 per person on a meal.

Today he shares four low-budget recipes that are guaranteed to make your poultry thrive. . .

chicken noodle soup

Miguel says: “This is a quick way to feel better. A bowl of chicken noodle soup is just what the doctor ordered!

“Here, we added another one-pound meal shortcut and cooked the noodles in the same pot as the chicken. This adds flavor to the soup and saves on washing up.”

To make one part:

• 1 boneless chicken thigh
• 2 green onions (half)
• 1/2 carrot
• 200ml water
• 1 chicken stock cube
• 1 piece of dried egg noodles
• Olive oil
• salt and pepper

Method:

1. Season the chicken thighs with salt and pepper, and fry in a frying pan with olive oil, skin side down, over medium heat for about 8 minutes until the skin is crispy.
2. Turn the chicken over and cook for another 8 minutes until cooked through, then set aside.
3. Add three of the green onion halves to the same skillet (reserving the rest for garnish), peel the carrots and add them to the skillet as well.
4. Fry for 2 minutes until tender, then add water and break up with stock cubes.
5. Once it boils, reduce the heat to low, add the noodles and cook according to the package instructions. Once the noodles are cooked, transfer them to a bowl with the vegetables and stock.
6. Cut the chicken diagonally and place on top of the noodles. Garnish with the remaining half of the green onion, chopped.

churrasco burger

Miguel said: “This classic peri-peri style chicken burger was hugely popular at major street food chains until one day it was taken off the menu.

“this news I made a headline! So we had to remake it so everyone could enjoy it again. ”

To make 1 serving

• 2 teaspoons smoked paprika
• 1 boneless chicken thigh
• 1 green onion (thinly sliced)
• 1 red cabbage (shredded)
• 1/2 carrot, cut into matchsticks
• 2 tablespoons fresh cream
• 1 loaf of bread
• Olive oil
• salt and pepper

Method:

1. Add half of the paprika to a bowl, add a pinch of olive oil and a pinch of salt and pepper.
2. Add the chicken, coat with the spiced oil and gently fry in a dry skillet, skin side down, over medium-low heat for 10-12 minutes, being careful not to burn the peppers. Flip and cook for another 10-12 minutes until chicken is cooked through.
3. Meanwhile, make the coleslaw. Place the sliced ​​scallions, shredded cabbage, and carrot matchsticks in a bowl, add half the crème fraîche, and a pinch of salt and pepper.
4. To make piri piri mayo, mix remaining crème fraîche and remaining paprika.
5. Assemble the burger by cutting open the bun, spreading the piri piri mayonnaise on the bottom half, placing the chicken on top, adding the coleslaw, and finally topping with the other half of the bun.

chicken and chickpea stew

Miguel says: “The faster you make the stew, the fresher and more vibrant it will taste. So this is my quick and fresh take on the classic.

“Skill-frying the chicken separately takes less than 20 minutes to cook and allows the dish to be served elegantly in layers, bringing out the best in each ingredient.”

To make one part:

• 1 boneless chicken thigh
• 1/4 onion (sliced)
• 1 clove of garlic (sliced)
• 200g chickpeas (from a 400g can), drained
• 200g cut tomatoes (from a 400g can)
• 2 teaspoons smoked paprika
• a handful of spinach
• Olive oil
• salt and pepper

Method:

1. Season the chicken thighs well with salt and pepper, then fry in a frying pan with olive oil, skin side down, over medium heat for about 8 minutes until the skin is crispy. Turn chicken over and cook for another 8 minutes.
2. Meanwhile, in another frying pan fry the sliced ​​onions in olive oil over medium heat for 2 minutes, then add the garlic.
3. Just before the garlic begins to brown, add the chickpeas and tomatoes, season well with salt and pepper, and stir in the paprika.
4. Simmer for 10 minutes until the sauce has reduced. Once the chicken is cooked, spoon the chickpea stew into a shallow bowl, add a mound of spinach and place the chicken thighs on top of the spinach.
5. To finish, drizzle with a little olive oil and sprinkle with some coarsely ground black pepper.

spring chicken

Miguel says: “This is truly spring on a plate!”

“A luxurious serving of bright al dente crispy skin chicken simply cooked with salt and pepper.” spring Chicken soup with vegetables. ”

To make one part:

• 1 boneless chicken thigh
• 1/2 carrot, cut into strips
• 2 green onions (coarsely chopped)
• 1 teaspoon soft flour
• 1/2 chicken stock cube
• 200ml water
• A handful of frozen broad beans
• Olive oil
• salt and pepper

Method:

1. Season the chicken thighs with salt and pepper, and fry in a frying pan with olive oil, skin side down, over medium heat for about 8 minutes until the skin is crispy.
2. Flip the chicken and cook for another 8 minutes, then set aside. Add the carrots and green onions to the same frying pan, fry for a few minutes, then add the flour and mix.
3. Crumble in a stock cube, add water and stir constantly to ensure the stock cube dissolves.
4. Season and simmer for a few minutes, then add the frozen fava beans and continue to simmer for a few minutes until the carrots are cooked but still firm.
5. Arrange the vegetables and chicken soup in bowls, top with the crispy-skinned thighs, and garnish with freshly ground black pepper.