Got bored so decided to learn how to spatchcock a chicken, now marinade and will cook tomorrow I guess. There’s garlic, lemons, onions, multitude of hot sauces inside and out.
All covered up for the night, baking paper / cling film. I’m poor so will have to cook in the oven like a heathen 
You want to get a big sharp knife and slash some cuts into the legs and tits so it cooks even and the marinade gets into the meat.
Thanking you
Just made such a banger I had to share.
Creamy cajun chicken pasta. Fuck me. So nice.
So…marinade butterflied chicken tits in oil and cajun spices (I have the M&S stuff)
Fry those on one side in a decent amount of oil.
Flip them over before it completely burns but after they get a nice dark char.
Take them out and finish cooking them in the oven (on foil will probably best for your baking sheets).
Start cooking your pasta.
In the same frying as the chicken, cook down some super thin sliced onion, the whiter ends of spring onions (save the green ends for later) lots of diced tomatoes, 3 or 4 minced garlic cloves and some diced pepper. After a bit throw in more cajun seasoning.
Fry that nice and slow till it mushes down a bit. Add in some mushrooms and a load of butter. Add in salt and pepper.
Put in a little bit of chicken stock after the mushrooms have cooked and then turn the heat back up to reduce it back down.
When that’s reduced, add in a load of cream cheese and about 150ml of single cream and a bit more salt and pepper and more cajun seasoning. Simmer that for 10 minutes or so.
Take your chicken out, chop most of it up and put it in your mix. Add in the spring onions.
Add in your pasta. Put some of the chopped chicken on top of your bowl if you want to be fancy.
It’s fairly easy but tastes banging. Not one if your trying to lose weight mind. It’s a big load of cals.
Sorry that was long and boring but it’s more of note for myself on how to cook that one again.
Vague stews are what slow cookers are for.
Try this chicken panang. It’s simple and delicious:
It’s basically this
You have to adjust the moisture content because water doesn’t escape and moisture will come out of the stuff you’re cooking.
So mix a load of peanut butter, coconut cream (the solid block stuff (milk if you can’t get that)), thai fish sauce, tumeric and then a splash of boiling water to mix it all together.
Fry the chicken, peppers, onions and chillies in red thai paste.
Bang it in for 8 hours and add in as many finger chillies as you like (and any dry thai herbs you mignt have).
Thai green curries are simple as fuck in there too. Thai green curries don’t need to be that thick so work well in slow cookers.
I like making a version of brown stew chicken/a jamaican inspired stew. Just jerk pastes and bbq sauce and pineapple juices and shit.
A full on throw in and forget is a mix for fajitas. Literally throw chicken, onions, fajita mix, a bit of salsa, chillies, mexican spices etc all raw and add a drop of liquid to stop it sticking. You can shred everything at the end and make burritos/fajitas etc
You need to practice to know how much water to include with recipes. You will start by putting in way too much and then get into it.
Cheers man, I’ll give that a go. I’ve never done a Thai red curry before or used peanut butter - done a few green curry’s but never totally from scratch.
Know what you mean about the liquid though, the meal I made tasted nice but it was basically an unintentional soup so need to adjust that
Been doing this french cooking course recently. Made chicken with Bercy sauce for lunch.
Kinda fucked up the plating as I ran out of time and just served it on the same plate I was resting the chicken on. And I was too lazy to cook a single carb. But this sauce is probably the best thing I’ve ever cooked, it’s almost a syrup!
Bercy sauce sounds like slang for wax.
Worrying trend for superfluous herb sprigs emerging here
I fragranced the butter with that thyme! How else would I convey that in a photograph?
Also, maybe I ate it. I didn’t, but you don’t know that
Just coming here to say @Bish I’d be well into that monstrosity on your story with a bit of ketchup on instead
I’d happily swap the sweet chill for red sauce but I do like the sweetness on such a beige dinner!
Was lush though, would fully recommend if you like soft carby food!
What have you done this time you filthy animal?
I think it was something like Yorkshire pudding stuffed with fish fingers, mayo, sweet chilli sauce and something else
