A traditional Hainanese chicken involves poaching a whole chicken, but this can seem daunting or time-consuming. Or perhaps you simply have a family where all members prefer white chicken meat! We’ve got you covered with this cheat’s version. We’ve kept all the flavour, used cheeky duck fat for a rich aromatic rice cooked in the stock and, as a bonus, you’ll have plenty of chicken leftover for salads and sandwiches.

A super-healthy and quick salad that will be sure to please family and friends. If time permits, marinate the chicken for as long as possible before cooking; overnight in the fridge, if you have the time. 

Helena Moursellas gets clucky with this special spiced salad pairing.

Colin Fassnidge and Anthony Puharich are bringing the kebab to the people, with a family-friendly version that packs a punch.

This recipe is one that’s directly drawn from chef Brendan King’s own childhood. “My grandpa used to make marinated tandoori chicken, and Mum would pick me up from school with it wrapped in foil,” he says. “She’d bring it home and make a butter chicken sauce.” King’s version of his family-favourite dish showcases the delicious. Harvey Norman Produce Award-winning Grassland Poultry Sommerlad chicken, the quality of which King says has real wow factor. “I had it and was like, ‘OK, this is actually chicken’.”

A luscious, tangy stir-fry that makes two generous portions for very few calories. Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour.

Make the most of chicken mince with this ultimate healthy midweek dinner.

“This South East Asian salad balances hot, sweet, sour and salty flavours," says Shannon Bennett.

This decadent pie is so delicious and easy, it’s destined to become your signature dish. Baking the pie with the pastry on top gives it liberty to puff up higher than you ever dared dream. Crispy, creamy, cheesy… it’s comfort food at its best.

This fresh and easy Thai chicken salad has a colourful mix of fresh veg, fragrant herbs and juicy grilled chicken and is tossed with a creamy peanut dressing. It’s a flavour-packed meal that’s both refreshing and satisfying.

“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.” – Tom Walton

“Combining leftover chicken with crisp vegies, fragrant herbs and a flavour boosting dressing means you can have this meal ready and on the table in minutes.” – Lucy Nunes.

Angling for a proposal tonight? Cook up a delicious pot of our 'marry me chicken', and you'll have them on their knees, begging for your hand. Tender, juicy chicken thigh fillets braised with fragrant herbs and sundried tomatoes in a creamy, cheesy sauce, all stirred through perfectly al dente pasta. We can hear wedding bells already…

“No bay leaves? It’ll still be tasty without," says Hayden Quinn.

The legendary barbecue brings this recipe together, and will have your guests asking for seconds.