Easy: 100 delicious dishes for every day. Bill Granger

boneless chicken thighs, skin on

       1 lemon, halved

       ½ ciabatta, torn into chunks

       2 tablespoons olive oil

       4 eggs

       1 small iceberg lettuce, cut into wedges

       handful celery leaves

       3 celery sticks, cut into 5cm-long batons

       finely chopped chives, to serve

      Preheat the oven to 220°C/gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with sea salt and freshly ground black pepper. Roast for 35–45 minutes or until the skin is golden. About 10 minutes before the chicken should be ready, toss the bread in the oil in a bowl, season well and then add the bread to the baking tray.

      Meanwhile, bring a small saucepan of water to a simmer over high heat. Add the eggs, reduce the heat and simmer gently for 6 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice into thick rounds.

      Take the tray from the oven. Remove the bread and set the chicken aside to rest in a warm place for 5–10 minutes. Slice the chicken and toss with the bread, lettuce, celery leaves and batons. Divide into serving bowls and dress with the soft-boiled eggs and chive mayonnaise. Sprinkle with chopped chives and freshly ground black pepper. SERVES 4–6

       CHIVE MAYONNAISE

       2 egg yolks

       1 tablespoon lemon juice

       250ml light-flavoured oil

       2 tablespoons finely chopped chives

      Use a blender to blend the egg yolks, a pinch of sea salt and lemon juice until well combined. With the motor running, slowly add the oil, 1 tablespoon at a time, until the mixture is thick and creamy. If you find your mayonnaise splits or curdles, the addition of a little boiling water can bring it together. Stir through the chives just before serving.

      

       PAPRIKA AND CORIANDER ROASTED CHICKEN

      This roast chicken comes out of the oven in a sea of wonderful vibrant juices. Mop them up with bread or rice.

       1.5kg chicken legs

       2 lemons, 1 cut into 8 wedges and 1 juiced

       2 tablespoons olive oil

       2 teaspoons coriander seeds, crushed

       1 teaspoon paprika

       4 tablespoons soy sauce

       2 garlic cloves, crushed

       3 onions, cut into thin wedges steamed rice

      Season the chicken pieces with sea salt and freshly ground black pepper and place in a dish. In a bowl mix together the lemon juice, oil, coriander seeds, paprika, soy sauce and garlic to make a marinade. Pour over the chicken and rub into the skin. Cover and place in the fridge for 30 minutes.

      Preheat the oven to 200°C/gas mark 6. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken pieces on top and pour over the marinade.

      Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with steamed rice. SERVES 4–6

      

       LIGHT BUTTER CHICKEN

      I’m far too vain to be able to enjoy butter chicken these days. This version uses yoghurt to keep my arteries (and conscience) a bit clearer.

       2 tablespoons light-flavoured oil

       1 large onion, finely chopped

       2 tablespoons tandoori curry paste

       750g skinless chicken thighs, cut into 2cm chunks

       400g tin chopped tomatoes

       125ml chicken stock

       100g cashew nuts

       125g thick Greek yoghurt

       1 tablespoon lemon juice

       1 tablespoon soft brown sugar

       steamed basmati rice

       1 white onion, roughly chopped

       handful coriander, roughly chopped

       lime wedges

      Heat the oil in a large wok or frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 6–8 minutes, or until golden and softened. Add the curry paste and cook for a further 1–2 minutes, stirring, until fragrant. Add the chicken and cook, stirring to coat, for 2–3 minutes. Add the tomatoes and stock and stir to combine. Bring to a simmer, reduce heat to low and cook gently for 15 minutes, or until the chicken is cooked through.

      Meanwhile, blitz the cashew nuts in a food processor until finely ground. Add to the chicken and simmer gently for a further 5 minutes, or until the sauce has thickened. Remove from the heat and stir through the yoghurt, lemon juice and sugar.

      Serve the curry with steamed rice, dressed with onion, coriander and a squeeze of lime juice. SERVES 4

      

       SPICED CHICKEN WRAPS + MANGO CHUTNEY

      This is quick, but to make it ridiculously speedy, marinate the chicken in two tablespoons tandoori paste and serve with a bought mango chutney. There’s absolutely no excuse for takeaway.

       310g thick Greek yoghurt

       2 teaspoons paprika

       1 teaspoon ground cumin

       1 teaspoon ground coriander

       1 teaspoon turmeric

       2 large garlic cloves, crushed

       3cm piece ginger, peeled and grated