Quick n tasty chicken dinner

Quick n tasty chicken dinner

Quick barbecue chicken

Quick barbecue chicken

If you want something really quick and tasty and have a barbecue sauce in the cupboard, then this barbecue chicken recipes is for you. Try the smoky barbecue from steers, its great. I make this so often it’s getting ridiculous but then time has been a bit of an issue lately.

what you need

4 chicken breasts or 8 thighs
Barbecue sauce
1 packet bacon

The process

Heat the oven to 180 celsius.

Pour barbecue sauce into a bowl and cut the bacon into small pieces into the sauce. (Ijust use scissors) Add the chicken pieces and coat the chicken well.

Pour all of the contents of the bowl into an oven proof dish and turn the pieces so the skin faces up.

Bake for about 40 minutes and set aside for 10 minutes before eating to let the juices settle.

You will feel as though you have just had a chicken braai, and we know how that makes us feel! You will make this many many times.

Paprika chicken

parika chicken recipe

paprika has got to be one of my favorite spices and I use a sweet smoked paprika for this recipe but regular paprika is close, I love the smoky flavor and its a little spicier. This is another winter warmer recipe.

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Tomato chicken casserole

chicken casserole

Winter is the time for comfort food and this recipe is just what you need. There is something very comforting about watching the steam rise from a hot bowl of this really delicious recipe. It takes about 10 minutes to prepare and 50 minutes in the oven, simple and straight forward.

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Generals chicken

chicken recipes

This is Asian food heaven, battered pieces of chicken smothered in a sweet and spicy sauce, just looking at should get your mouth watering. It’s a bit like fiery sweet and sour chicken and if you are anything like me, fried Asian ior Chinese foods are a real treat.

What you need

500g boneless chicken thighs cubed
1/3 cup cornstarch
2 eggs beaten
Oil for frying

Sauce

2 teaspoons cornstarch
2 tablespoons rice wine vinegar
1/4 cup soy sauce
2 tablespoon sugar
2 teaspoon finely chopped garlic
2 teaspoon finely grated ginger
1/2 teaspoon black pepper
1/2 tablespoon crushed red chili pepper

The process

In a large bowl, thoroughly mix the cornstarch and the eggs then add the chicken cubes and ensure that each pieces is well coated.
In a large pot or wok, heat oil to 180 celsius and fry the chicken pieces in small batches until golden.

Set the chicken pieces aside and start the sauce.

In a large saucepan add all the sauce ingredients and cook on a medium heat until it begins to thicken. Remove from the heat, add the chicken pieces and toss around for about 2 minutes to coat each morsel.

Serve immdeiately over rice.

Tandoori chicken

Tandoori chicken

Tandoori chicken

Tandoori chicken

This tandoori is hot, spicy and will leave quite a few quiet moments at the table with any indian food fans around the table. Its quick to prepare and best left marinading overnight and then into the oven.

What you need

Skinless chicken thighs and drum sticks (4-6 of each)

1/4 cup Yoghurt
1 tablespoon ginger and garlic paste
2 tablespoons tandoori chicken masala
1/4 cup Finely chopped Mint and Coriander leaves
1/2 teaspoon Salt
1 teaspoon 0il
1/4 teaspoon red chilli powder

The process

Mix all the marinade ingredients together and place into a large sealable plastic bag, add the chicken pieces, shake it about until the chicken is fully coated and leave in the fridge overnight for best results but can be 2-3 hours.

Place alluminium foil on a baking tray and distribute the chicken pieces evenly.

Bake in a 180 celsius oven for 20 minutes, then turn the pieces and bake for a further 15 minutes. If there is a lot of liquid on the tray, drain it off before returning to the oven.

Remove from the oven and place the chicken pieces aside for about 5 minutes before serving.

Serve with a cucumber raita cucumber salad of sliced cucumber, plain yoghurt, salt and pepper. Some sliced tomatos and bread of your choice.

Perfect roast chicken

Perfect roast chicken

perfect roast chicken

Perfect roast chicken

Roast chicken has got to be an all time favorite of so many people and it has taken much trial and error, uncooked thighs and last minute microwaving to get this foolproof method.

The basics

40 – 45 minutes per kg + 10 minutes (browning). For a 2 kg bird it would be 90-100 minutes.

Oven temperature, 190 Celsius (browning 220 celsius)

The process

Take your chicken from its packaging and pat it dry inside and out with paper towel. Smear some soft butter all over the skin of the chicken. Season well with Salt and pepper and a small amount of your favorite spices if you wish, I often use paprika or cover the breasts with some streaky bacon, much like doing a turkey.

Place the chicken on a roasting pan in the center of the oven (if you put it too high the skin will burn). Every 30 minutes or so open the oven and spoon some of the juices over the breasts and for the last 10 minutes of the cooking time turn the heat up to 200 celsius.

Remove the chicken from the oven, cover lightly with tin foil and leave to rest for about 10 – 15 minutes. DO NOT BE TEMPTED TO CARVE BEFORE IT HAS RESTED PROPERLY, ALL THE JUICES WILL FLOW OUT AND THE CHICKEN WILL BE DRY.

The gravy

The gravy can make or break a great roast chicken, so do it properly.

Take the roasting pan with all the juices and remove some of the fat with a spoon, put the pan over a medium plate and scrape all the bits off the bottom of the pan. Add a little flour and mix quickly until you have a smooth paste. Slowly add chicken stick while you continuosly stir and keep adding and stirring until the gravy is as thick as you want it.

You will need the perfect roast potato recipe to finish this one off.