Masak Masak Ala Emak

Chipotle chicken with salsa This simple spicy supper makes an ideal weeknight meal if you can get ahead and marinate the chicken the night before. The chipotle chilli paste gives the chicken a smoky flavour as well as some heat, which perfectly complements the fresh and zesty salsa. Serve without the tortillas for a gluten-free option.

  Easy chicken tagine Invite a crowd round for a memorable chicken tagine recipe that lights up the dinner table. It's the perfect make-ahead meal served with couscous, salad and pickles. Ingredients 200g/7oz chicken breast, cut into large cubes 600g/1lb 5½oz chicken thighs 1 tbsp harissa paste 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, crushed 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 1 tsp chilli flakes 450ml/16fl oz chicken stock 100g/3½oz dried apricots, quartered 1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, rinsed, drained salt and freshly ground black pepper 2 tbsp freshly chopped mint 2 tbsp freshly chopped parsley To serve couscous, cooked according to packet instructions 150g/5½oz Greek-style yoghurt handful of flaked almonds Method Mix the chicken breast and thighs (or wings) with the harissa paste in a bowl until well combined. Cover with cling film and chill in the fridge for two hours. Heat the vegetable oil

  Chipotle chicken with salsa Looking for a very easy but properly delicious supper? Try these Middle-Eastern inspired chicken wraps. Ingredients For the ras-el-hanout chicken wraps 4 large chicken breasts 2 heaped tbsp ras-el-hanout spice mix 7-8 tbsp  olive oil sea salt, to taste 2-3 tbsp pomegranate molasses, to taste rocket or lettuce leaves, to serve 4-6 flour tortillas For the yoghurt sauce 400g/14oz full-fat Greek yoghurt 1 small bunch fresh mint, finely chopped 2 tbsp sumac sea salt and freshly ground black pepper Method For the ras-el-hanout chicken wraps, cut the thick side of each chicken breast horizontally to even out the thickness of each breast and ensure they cook evenly. In a small bowl, mix the ras-el-hanout with 4-5 tablespoons of the olive oil to create a paste. Smear the paste over the chicken breasts, ensuring they are well coated. Season each breast with a pinch of sea salt, cover with cling film and place in the fridge to marinate for at least 10 minutes and up

  Chicken schnitzel Breaded chicken with slaw? We love all that schnitzel! The Hairy Bikers' Middle-Eastern take on an Austrian classic is great for feeding the family. Ingredients For the schnitzel 50g/1¾oz plain flour 1 tsp smoked paprika 1 tsp mustard powder 2 free-range eggs, beaten 100g/3½oz fine dried breadcrumbs or matzo meal 1 tbsp sesame seeds 4 large chicken breasts, butterflied and flattened salt vegetable oil, for frying For the garlic mayonnaise 2 garlic cloves, finely chopped 2 egg yolks 1 tsp mustard 250ml/9fl oz sunflower or groundnut oil squeeze  lemon juice  or a few drops vinegar For the coleslaw 300g/10½oz red cabbage, shredded 1 carrot, julienned 1 small onion, finely chopped 2 crisp eating apples, peeled, cored and finely chopped 1 tbsp lemon juice 1 tsp caraway seeds 2 tsp cider vinegar 2 tbsp garlic mayonnaise (see above) pinch caster sugar Recipe tips How-to-videos Method For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard po

  Spicy autumn squash stew This easy one-pot stew is endlessly adaptable, see the variations in the tips section below.