Roast chicken pieces with Mexican rice

Roast chicken pieces with Mexican rice

chicken_riceThis is a seriously tasty meal that has become a favorite of mine. The most important thing is to prepare the rice in chicken stock and not water, it adds an essential element to the dish. I have not include the chili in this one, but you can add 2 teaspoons of chili powder to add the heat.(for 6 people)

What you need

1.5kg chicken pieces
2 chicken stock cubes

2 cups rice
5 cups chicken stock

1 red pepper finely diced
1 yellow pepper finely diced
1 small onion finely diced
1 medium tomato diced (remove the seeds)
I teaspoon crushed garlic
2 teaspoons cumin powder
2 teaspoons coriander powder

The process

Heat the oven to 200 Clesius, rub the chicken pieces with the stock cubes ensuring the skin is well covered, place on a rack in the oven and roast for 25 to 30 minutes until cooked through.

While you cook the rice in the chicken stock, chop up all of the vegetables.

In a pan on a medium to hot heat, add the garlic, onions, diced peppers, cumin and coriander. Stir fry for about 5 minutes until the onion is translucent, then add the diced tomato and cook for about a further 3 minutes tossing every now and then.

Drain the rice of any excess stock in a sieve and add to the pan with the vegetables. Toss to combine well.

Serve a nice pile of the rice toped of with a few chicken pieces.

Delicious.

If you like spicy food, you want to try this spicy chorizo, it’s just the most fantastic starter.

Braised Cape malay chicken

Braised Cape malay chicken

braised_chickenThis is the real flavour of the Cape, a traditional Cape malay dish that is so tasty you will have trouble letting it finish cooking. There are quite a few ingredients that nake up the Masala and the best place is Atlas trading in Cape Town (It’s great just for the experience)it’s spicy and perfect for those cold winter evenings.(serves 6 hungry people)

What you need

1 1/2kg chicken pieces
125ml oil
2 medium potatoes quartered
2 medium onions finely chopped
200ml Water

Masala
4 or 5 cloves garlic
4cm piece fresh ginger
1 teaspoon salt
1 teaspoon crushed red chilis
1 teaspoon cumin
2 teaspoons leaf masala
1 tespoon ground cloves
2 tablespoons lemon juice
2 teaspoons peri peri sauce

The process

Take all of the Masala ingredients, place them in a pestle and mortar and crush them into a paste, add a little drizzle of oil if need be.

Rub the chicken pieces with the Masala and set aside in a large bowl to rest.

Add the oil to a pot on a medium heat and brown the potatoes on all sides, remove and set aside.

Add the onions and cook until beginning to brown. Now add the chicken pieces and cook, turning frequently for about 15 to 20 minutes.

Add the water and simmer for a further 10 minutes.

Add the potatoes and simmer for another 15 minutes or so with the lid off until the potatoes are soft and some of the water has evaporated.

Try it with this yellow rice recipe.

A true Taste of Cape Town.

Chicken and sweet potato curry

Chicken and sweet potato curry

chicken-sweet-potato-curry

Chicken sweet potato curry

This is a really delicious curry and the sweet potatoes, ginger and coconut milk give it a distinct Thai flavour. If you are a lover of Oriental flavours this one is for you. Serve it with jasmine rice for a little extra fragrance. It can also be served with noodles but the doesn’t do the sauce justice. (For 4 people)

What you need

500g skinless chicken breasts sliced
1 teaspoon crushed garlic
2 tablespoons red Thai curry paste
6cm piece fresh ginger grated
1 tablespoon lemon juice
250g sweet potatoes diced
500ml coconut milk
½ tin chopped peeled tomatoes
Palm of chopped coriander

The process

In a wok or large pan heat a little oil, add the chicken sliced and stir fry for 4 or 5 minutes until the chicken is white.

Now add the curry paste, garlic, ginger and lemon juice and stir fry for a minute or so to combine the flavours.

Add the sweet potato pieces and coconut milk, bring to the boil, reduce to a medium heat and simmer for 15 minutes.

Add the tomatoes and simmer for a further 5 minutes.

The sauce should be thick and reduced and smell incredible.

Serve immediately.

Chicken and sweet peppers stir fry

Chicken and sweet peppers stir fry

chicken-stir-fry

Chicken stir fry

This is a really tasty and very quick chicken dinner that is perfect for busy people. Use a mixture of your favorite peppers, green, red and yellow peppers. If you place the peppers under the grill first to blacken the skins, it allows you to peel off the outer skin making the peppers are sweeter and seriously delicious. If you don’t have the time just use them as is. (for 4 people)

What you need

2 tablespoons tomato sauce
2 tablespoons soy sauce

500g skinless chicken breasts cut into strips
1 teaspoon ground black pepper
2 peppers sliced
150g sugar snap peas
2 tablespoons Oyster sauce

The process

In a bowl, mix together the tomato sauce and soy sauce, then place the chicken strips into the sauce, mix to coat and leave to marinate while you prepare the peppers.

Heat a little oil, about 2 tablespoons, in a wok or large pan, add the chicken and stir fry for about 2 minutes. Add the black pepper, toss and stir fry for another 2 or 3 minutes.

Add the sliced peppers and the peas and stir fry for another 5 minutes or so.

Now add the Oyster sauce and toss around over the heat for another 2 minutes.

That’s it, you are done. Serve straight away with noodles or rice.

It is a simple and very healthy meal.

Chicken and tomato casserole

Chicken and tomato casserole

chicken-casseroleThis is one of those great recipes that has only a few ingredients and is a winner every time. It has a very distict tomato flavor and goes really well with boiled baby potatoes. (for 4 to 5 people)

What you need

8 skinless chicken thighs
1 tin chopped peeled tomatoes (400g)
1 tin tomato puree (400g)
1 packet onion soup powder
2 teaspoons dried basil
1 small green chili chopped (optional)
2 tablespoons white wine vinegar
1 chicken stock cube

The process

Heat the oven to 180 Celsius.

In the base of a casserole dish, place the chicken pieces.

In a bowl combine the chopped tomatoes, tomato puree, soup powder, chili, basil, vinegar and crumble in the stock cube, give it a stir and pour the whole lot over the chicken pieces.

Place the casserole in the oven for 50 minutes to one hour.

Done and foolproof every time.

Perhaps you’d like to try something like the Kerala country chicken mext time, Authentic indian food made easy.

Creamy Irish chicken soup

Creamy Irish chicken soup

creamy-irish-chicken-soup

Irish chicken soup

This recipe really surprised me, it is really creamy and the potato adds such a great texture to the soup. What got me to make it was the bacon, chicken and bacon are a marraige made in heaven, add to that some cream and how wrong can you go! It’s really good, try it. (good for 4 servings)

What you need

4 or 5 slices bacon chopped
500g chicken breast meat in small chunks
2 large potatoes cubed
2 onions chopped
500ml chicken stock
500ml milk
150ml double cream
Palm of finely chopped parsley
1 tablespoon butter

The process

In a large pot on a medium to high heat, add the bacon and chicken pieces and cook, stirring frequently for about 6 minutes until the chicken is white. Add the onions and cook for about another 5 minutes stirring constantly.

Now add the potatoes, butter, stock and milk, give it a stir, bring it to the boil, reduce the heat and allow to simmer for 45 minutes.

Taste and season to your liking.

Add the cream, stir to combine, add the parsley, stir again and then simmer for a further 5 minutes.

Serve straight away with your favorite bread or rolls and a salad t finish off the meal.

Meal in a bowl chicken soup

Meal in a bowl chicken soup

chicken-soupThe nights have been getting a little colder lately and with cold winter nights ahead of us, I thought you might enjoy a a few soup recipes. This one is a meal in a bowl and really simple to make. It’s healthy and has enough substance to fill you up. (enough for 4 people)

What you need

3 or 4 skinless boneless chicken breasts (about 400g)
1 tablespoon butter
3 spring onions sliced
1 teaspoon crushed garlic
1 litre chicken stock
1 tin chickpeas drained
1 red pepper diced
1 green pepper diced
Palm of chopped fresh herbs (buy the mixed herbs for chicken)
Salt and pepper
100g elbow pasta or pasta shells

The process

In a large pot on a medium to high heat, melt the butter and then add the garlic, spring onions and chicken pieces. Stir fry for about 4-5 minutes until the chicken is white.

Add the herbs, chickpeas and stock and bring to the boil.

Season with salt and pepper , reduce the heat to a slow simmer, place the lid on the pot slightly askew to allow some of the steam to escape and simmer for 1 hour.

Add the chopped peppers and the pasta shells, give it a stir to ensure that the pasta is covered by the stock, place the lid back on simmer for a further 20 minutes or so or until the pasta is cooked.

before serving, bring the heat up again to heat thoroughly.

Serve immediately with a few croutons tossed over to soup and some nice warm ciabatta.

Kerala country chicken

Kerala country chicken

kerala-country-stew

Kerala country chicken

A great friend of mine was recently in India and brought back a fantastic recipe book from the Karala district. This one really appealed to me, good straight forward home style chicken curry made in one pot, well just about. It is a real country style indian stew with a hint of coconut that gave it a really interesting flavor. For those who need a great Indian spice outlet, in Cape Town go to Atlas trading, 94 Wale st, Bo0-kaap. JHB go to the Oriental plaza and Durbs, just head for downtown and follow the smells. (6 hungry people easily)

What you need

1 kg chicken pieces, skin removed
350g potatoes in bite size pieces
1 large onion chopped
2 large green chilis chopped
4cm piece fresh ginger finely chopped
4 cloves garlic roughly chopped
4-6 curry leaves
2 420g tins coconut milk
250ml plain yogurt
4 tablespoons coriander powder *(yes tablespoons)
2 teaspoons chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
2-3 teaspoons salt

The process

In a large pan over a high heat, heat a little oil and add the garlic, chilis and ginger, saute for about a minute.

Add the onions and curry leaves and cook, stirring constantly until the onions go traslucent and soft.

In a large pot heat a little more oil and add the spices, chili powder, turmeric, garam masala and coriander and fry, stirring constantly for about 2-3 minutes.

Now add the onion mixture, potatoes and chicken pieces and combine the ingredients well.

Now add the coconut milk, season with salt and simmer for about 30-40 minutes or until the chicken is done.

Lastly add the yoghurt, mix well and simmer for about another 10- minutes.

Serve with rice and sambals

Chicken Schnitzel

Chicken Schnitzel

chicken-schnitzel

Chicken Schnitzel

This is serious comfort food which you can dress up to make quite an impressive meal for guests. Add a creamy mushroom sauce or just squeeze over some lemon juice. It goes really well with cooked vegetables or a salad and possible the best of all is to have one on a nice fresh roll the next day or at work.

What you need

1 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese(optional)
Salt and black pepper

1 egg beaten
6 boneless chicken breasts
2 tablespoons each of oil and butter

The process

The first thing to do is to take each chicken breast, remove the skin, butterfly them and pound with a wooden mallet or bottle until they are about 1-1.5cm thick.

Next mix the breadcrumbs, salt and pepper and parmesan together in a bowl.

Dip the chicken breasts into the well beaten egg, allow most of the excess to drip off and then coat with the breadcrumb mixture.

Once they are all coated, place them one by one back into the breadcrumbs to ensure that they have a nice coat of breadcrumbs.

Heat the oil and butter together in a pan on a medium heat and gently fry them until the crumbs are golden brown.

Here is a mushroom sauce that I use over pasta and with my schnitzels

Carribbean chicken

Carribbean chicken

carribbean-chicken

Caribbean Chicken

Paprika has always been one of my favorite spices and this tasty Carribbean dishes is a real winner. tasty, not spicy hot but full of flavor. It’s really simple and takes just a few minutes to make. (good for 4 hungry people) A little taste of the Carribbean Maaan.

What you need

4 large boneless chicken breasts or 6 small breasts
1 teaspoon paprika (smoked if you have)
Pinch of salt
Oil for frying
1 green pepper roughly chopped
1 small onion finely chopped
1 tin chopped peeled tomatoes (420g)
100ml chicken stock
Palm of finely chopped parsley

The process

Season the chicken pieces with the paprika and a little sprinkling of  salt.

Heat a little oil in a pan on a medium heat and brown the chicken pieces (5 minutes or so) on each side, remove and set aside.

Add the onions and the green peppers to the same pan with a little more oil and cook until the onion is starting to go transparent, add the tomatoes and simmer for about 5 minutes stirring accasionally.

Add back the chicken pieces with any juices from the plate along with the chicken stock and reduce the heat to a slow simmer.

Cover the pan, leaving some space for the steam to escape and simmer for about 1/2 an hour. Add the parsley, give it a stir and simmer for another 3-5 minutes.

Serve with rice or pasta.

To reduce the cooking time cut the chicken pieces into cubes and follow the same process, but you will only need brown for a minute or 2 and simmer for about 10 minutes.