Posts Tagged ‘Chicken’

Chicken Satay Lettuce Wraps


I wasn’t meant to blog about this lunch. It kind of just happened. I had some leftover ingredients from a shoot, ingredients I don’t normally cook with on a daily basis. Bean sprouts, pickled ginger and mountains of baby cos lettuce. 


Then this happened, a beautiful lunch of leftovers. These kind of lunches are my favourite. Lunches that come together in less than half an hour, lunches that are colourful like a child’s painting, lunches that clean out your fridge. That’s the kind of lunch this was. An unplanned lunch. 


And you know what’s even more amazing? I ate this today, I photographed it today, edited the images today and wrote this post today as well. That has never happened before. There is always something that stops me from hitting the publish button- recipe not written down whilst cooking, food not photographed before it is eaten. A lot of the the time I’m unhappy with the images. And the biggest issue has always been that the words just don’t flow. Often, all I want to write is- Eat this, it’s good. That’s all!


But I’m really glad it all came together for this post. I really love this recipe that is heavily inspired by a meal I had at a popular American chain restaurant. It’s a recipe where every member of the family finds something they like and can enjoy. And something to dislike as well. 

Hassan only ate the noodles with carrots and cucumbers. He kept wanting to lick the peanut butter sauce even though it was so spicy. The expression that followed was priceless. Maryam devoured the noodles and bean sprouts on her lettuce leaves. I as usual, had a bit of everything. I do hope you will try this and that everyone in your family will find something to like about it. 

Chicken Satay Lettuce Wraps

Ingredients:
125 ml crunchy peanut butter
200 ml coconut milk, warmed in the microwave
4 cloves garlic
juice of 1 lime
3- red chillies (deseeded if you want to decrease the heat)
1 tbsp honey
500 g chicken breast, cut into 3/4 inch strips
2 tbsp sunflower oil

20 g rice noodles
200 ml coconut milk
1 tbsp Thai green curry paste
1 tbsp soy sauce
1 tsp fish sauce
1 tbsp lime juice

2 spring onions
handful cilantro
1 tbsp tamarind paste
1 clove garlic
1 tsp honey

To serve: 
4 baby cos lettuce, stems removed
1 carrot, cut into matchsticks
1 cucumber, deseeded and cut into strips
105 g pickled ginger, cut into strips (optional)- you can drain the pickling juice or add it to your spring            onion sauce
75 g bean sprouts
handful coriander leaves
1 red chilli, thinly sliced (optional)

Directions:
In a bowl, mix together the first 6 ingredients until well incorporated and season with salt. Marinate the chicken strips with 3/4 of the marinade, leaving aside the rest to use as a dipping sauce (the sauce may thicken after a while so just use hot water to loosen as needed). Heat oil in a skillet on high heat. Grill the chicken on both sides, turning, once, until cooked through (about 3 minutes). Set aside.

Cook the noodles according to the packet instructions, drain and set aside. In a saucepan, add the coconut milk. Once it comes to a simmer, add the curry paste and the rest of the ingredients. Add the cooked noodles and season well with salt. Set aside. 

Make the cilantro dipping sauce by blending together the spring onions, cilantro, tamarind paste, garlic, honey and season with salt. You may use a little bit of water to loosen the paste. 

To serve, layer the ingredients as follows. Lay the lettuce leaves on a platter, Top with the noodles followed by the chicken strips. top with the carrot and cucumber strips followed by the pickled ginger if using. Top with beans sprouts, coriander leaves and sliced chilli. Drizzle over the cilantro suace and peanut sauce and serve immediately. 

Serves 6-7.




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Zaatar and Pomegranate Roasted Chicken and Arugula and Clementine Salad with Walnuts and Clementine Mustard Dressing



Just a few weeks ago, I told you about these truffles with some rather decadent ingredients- chocolate, orange blossom water, pistachios and cardamom. Those truffles were originally inspired by a clementine, pistachio and semolina cake. 



I have been eagerly waiting to share this recipe with you since that time. Inspired by Ottolenghi’s lemon yoghurt and pistachio cake, I decided to top mine with candied clementines and pistachios. You can find the recipe for it in the latest issue of House of Fifty.



I’ve also been trying different variations of grilled chicken recipes recently. But today I want to share the recipe for this zaatar chicken with you. Because the colours of this meal took my breath away. Because it has contrasting tastes of sweet, tangy, spicy and sour. It also helped that Maryam enjoyed the leftover chicken in a sandwich the next day. 




Since moving to Dubai, zaatar has quickly become one of my favourite Middle Eastern spices. Beautifully pungent, there’s lots of green in it. Thyme, marjoram and oregano. A bit of sumac and sesame seeds all brought together with olive oil. I buy mine ready made but there are plenty of links on the web on how to make it at home.



Finally there’s this simple clementine and arugula salad. But it’s all about the dressing in this salad. You’ll see what I mean when you make it. Suffice it to say there is creamy walnut mustard and the wholegrain variety too. I then peppered the salad with roasted walnuts too. I hope you enjoy it as much as we did.
1) Zaatar and Pomegranate Roasted Chicken

Ingredients:1.5 kg chicken, cut into pieces with skin on
1/4 cup olive oil
4 tbs zaatar
2 tbs pomegranate molasses
4 garlic cloves, crushed
salt and pepper to taste
1 lemon
1/4 cup toasted pine nuts
3 tbs parsley
3 tbs fresh pomegranate seeds

Directions:
Make the marinade by mixing together olive oil, zaatar, pomegranate
molasses, garlic, salt and pepper. Rub the chicken with this marinade
overnight.

Preheat the oven to 200 degrees Centigrade. Place the chicken skin
side up in a baking tray in the middle rack and roast for about 1 hour
or until the chicken has beautifully browned and cooked through. If
you prefer the skin to be crispy, place the chicken under the broiler
for a few minutes but watch it very carefully to avoid burning.
Sprinkle with lemon juice, pine nuts, parsley and pomegranate seeds
and serve immediately.

2) Arugula and Clementine Salad with Walnuts and Clementine Mustard Dressing

2 tbs wholegrain mustard
1 tbs walnut mustard
2 tbs chopped coriander
1 tbs maple syrup
1/4 cup + 2tbs clementine juice
2 tbs clementine zest
salt and pepper to taste
3 cups arugula (can substitute any other greens)
3 clementines, peeled and thinly sliced
1/4 cup chopped walnuts

Add the first six ingredients to a bowl to make the dressing. Season
with salt and pepper. If the dressing is too thick, you can add extra
clementine juice.

Arrange the arugula on a platter topped with the sliced clementines.
Drizzle the dressing on the salad and top with walnuts. Serve
immediately.

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Arabic Shawarma




As the cool winters begin to show their true colors, I crave food that is wholesome, fillng and…..just plain comfortable. The kind that you can eat sprawled on your sofa, your feet covered with a warm fuzzy blanket. Food that nourishes you physically and mentally, food that nourishes memories, nourishes the soul.


Comfort food makes me feel relaxed and happy. It’s food that jogs memories, fond memories. Food that gives me a feeling of warmth and satisfaction. And that is exactly what a Shawarma does for me. Shawarma is an Arabic pita wrap overflowing with shaved chicken or lamb. A crunchy tabooleh or fattoush salad accompanied by either tahini or hummus complete this Middle Eastern street food.


Here in Dubai, it is a common sight at every souk corner to see layers of meat and fat slowly being cooked on a spit. A juicy tomato and onion sit like a crown on top of the spit, lending its own special flavors. The meat usually cooks for a whole day before a chef expertly runs a sharp knife in a rhythmic fashion, up and down the spit, shaving thin slices of meat.


This is quickly collected into a hot pita bread and tossed around with various crunchy vegetables. French fries or pickled gherkins can also make an appearance in a shawarma. Lastly, a generous serving of garlic dip and Tabasco sauce finish of this popular street food.



A couple of weeks ago, we celebrated Dubai’s National Day. Forty days of festivities included a  delightful invite to Arwa’s home for a demonstartion on authentic Emirati cuision which I can’t wait to tell you more about including some very special recipes and ingredients. Maryam also had a fun cultural day at school where she went dressed as a Tanzanian ‘dada.’


She had such a great time that every morning since, for a few days at least, she thought there would party! We ate food from around the world, sang songs in many languages and even had a fashion show. Mine and Maryam’s favorite snack of the day was Muhalla- a sweet crepe made of dates and cardamom. I look forward to sharing the recipe with you soon.


Today though, I’m going to share my version of shawarma with you. It is a special recipe purely because it comes from a special culture, one that I have embraced as mine. It may not have originated in Dubai but is still very Middle Eastern. I hope the warmth and comfort of Dubai’s street food and culture will emanate from this recipe, from my country to yours, from my home to your kitchen.


This recipe was also contributed to Foodiecrush Magazine’s first issue. It features many of my favorite bloggers. You must take a look.

Click on recipe card to print
Arabic Shawarma

Ingredients:
500 gms boneless chicken, cut into 1 inch cubes
2 tbs canola oil
½ cup yoghurt
1 egg, beaten lightly
Juice of 1 lemon
1 tsp pepper
1 tsp cardamom powder
1 tsp cinnamon powder
Salt to taste
½ tsp red chilli flakes
½ tsp garam masala
2 tsp garlic paste
1 tsp ginger paste
For the salad:
1 cup finely sliced lettuce
1 cucumber chopped
1 tomato chopped
3 tbs chopped coriander
3 tbs pomegranates
For the dressing:
½ cup yoghurt
Juice of 1 lemon
2 tbs chopped coriander
2 tbs chopped mint
Salt to taste
To serve:
6 Arabic pita breads
Tabasco sauce
Baking paper

Directions:
Marinate the chicken in all the ingredients and set aside for an hour or so. Heat a non stick pan on medium to high heat and add the marinated chicken. Stir fry the chicken until it has cooked through and is dry- less than 10 minutes. Make sure you break up the chicken with a wooden spoon and keep stirring as it cooks.
Assemble the salad by mixing all the ingredients. In a separate bowl, mix together all the dressing ingredients.
To assemble the shawarma, heat the pita bread on a skillet to warm it. Divide the salad amongst the six pita breads. Top the salad with the chicken. Drizzle the yoghurt dip over the chicken and add a dash of Tabasco sauce. Roll the pita bread tightly and wrap in baking paper. Serve immediately.
Makes 6 large shawarmas.

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Guest Post on Rasa Malaysia- Butter Chicken & Best Food Blog Nomination & Magazine Feature



After my naan post recently, I thought it would only be fair to share a butter chicken recipe with you. After all, you can’t have one without the other. I can’t tell you the number of times I have gone to an Indian restaurant where my other half ordered a butter chicken and begged, ”Can you make this at home?’ I had no choice but to learn how to make this. So I turned to the best chef I know when it comes to Indian cooking- my mom. She has this wonderful knack of trying a meal at a restaurant and then replicating it at home. I slightly modified her recipe by adding a few more spices.


I once read somewhere that butter chicken was created when a hungry man walked into an Indian restaurant and they had no curry left. The chef decided to whip up a quick meal by throwing a tandoori chicken into a simple gravy of butter, tomatoes and a few spices. And thus, butter chicken was born. Also known as murgh makhani, this is curry not for the faint hearted- literally! Originating from Mughlai cuisine, it has lashings of butter (duh!) and cream to give it that dreamy, creamy texture. This is one dish where skimping on these two essential ingredients is not recommended. What I love about this recipe is that it doesn’t contain any food coloring to give it that gleaming red color.


Many people love eating Indian food at restaurants but are often intimidated about trying it at home. This recipe is super simple so you’ll have no excuse to order take out again. It is best served with steamed rice or butter naan.


If you want the recipe for this finger licking butter chicken, head over to Rasa Malaysia.

And in other exciting news, Aquarius, one of Dubai’s best selling magazines, ran a small feature on my blog. I have never been so excited in my life and made the hubby make a special trip just to buy me a copy. Here is my moment of fame. And may there be many more!

The last bit of good news is that Lick My Spoon has been nominated on Babble’ Top 100 Food Mom Blogs. Please take a second to click the ‘like’ button next to my name here.. I am currently number 4 so need all the help I can get. Thanks guys! Wouldn’t be there if it weren’t for you. 



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Chicken Roganjosh



When I saw this recipe on Indian Simmer, I knew I had to try it out. I’ve been wanting to try several recipes from her site but I settled on this one as I knew my family would love it. When I hear Roganjosh, I automatically think of the curries served at British restaurants, full of thousands of spices and a layer of oil. But this curry truly tastes homemade. Surprisingly for a curry, its actually made without any tomatoes. But since I’m a creature of comfort, I added a small amount of tomato paste to mine. I also made a few other adaptations to the original recipe such as reducing the amount of onion paste as I felt that the amount stated in the original would overpower the curry. A true Roganjosh actually doesn’t contain ANY onion but since the original one had it and it helps to thicken the sauce, I saw no reason to omit it.



What makes a Roganjosh curry is the addition of Kashmiri mirch to the list of ingredients, a type of red pepper. But rest assured it lends more flavour than heat. Oh, and a bit of color too! The yoghurt makes this curry nice and creamy. Since this is a slightly thicker and drier curry, ie. less gravy, it is best served with nan. Feel free to subsitute the chicken for lamb or beef.

So go on then, bite the bullet and make the curry instead of ordering it from the local take out!

Chicken Roganjosh

Ingredients:
500 grams boneless chicken, cut into 1 inch cubes
1 cup yoghurt
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tbs Kashmiri red pepper powder
4 tbs oil
1 onion, blended
1 tsp turmeric
1 tsp fennel seeds
3 cloves
1 tsp cinnamon powder
1 tsp cumin seeds
1 tbs tomato paste
sallt, to taste
1 tsp Madras curry powder
water as needed

Directions:
Marinte the chicken in yoghurt, ginger and garlic pastes and Kashmiri red pepper powder. Set aside for 1/2 an hour. Add oil to a saucepan and to it, add the onion paste. Keep stirring until it turns a golden brown color. With the heat on medium, add all the rest of the ingredients. Fry for a couple of minutes before adding the chicken. At this stage, you can add water to achieve the desired consistency of your curry (I added 3/4 cup). Stir and let the chicken cook on low to medium heat, half covered. The chicken should cook in about 30 minutes or less (don’t overcook the chicken as it will become rubbery). Garnish with coriander.


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Thai Chicken Curry (for when you’re in a hurry…)

So this week has been fairly crazy! And hence I haven’t been able to post in a while ~ primarily because my kitchen experiments had been put on pause! But yesterday I sprung back into action and remembered we’re ever so close to Friday 🙂 Now, moving on to more pressing matters – food. Delicious food. Wait, it gets better – food that doesn’t take long to prepare… Read on… The perfect meal for my crazy week, was anything that could be prepared in less than 10 minutes. So when I first came across this Thai Shrimp Curry recipe on SteamyKitchen, it was a life saver for a weekday! I made her original recipe a few weeks ago and it was absolutely amazing! The husband equated it to a dish we both LOVE called Gang Dang at one of Austin’s best Thai restaurants – Titayas. So I was uber happy, and figured I’d incorporated it into one of my quick weeknight meal ideas; of course though, I had to change it up a little to spruce up the spices. Also, we love love love Chicken! So I had to try it with boneless chicken.



Thai Chicken Curry

Ingredients:

1 lb boneless chicken, cut into cubes
2 tsp Sambal red chilly paste
1 tsp Worcestershire sauce
1 tsp Fish sauce
1 tsp garlic/ginger paste

1 tsp Chilly infused oil
1 4 oz Thai Red Curry Paste
1 12 oz can coconut milk
1 cube chicken bouillon, in 1/2 cup hot water
1/2 green pepper, sliced thinly
1 8 oz pack of mushrooms, sliced thinly
1/2 can baby sweet corn, cut stalks in half
Thai basil leaves, handful

Directions:

1. Wash the chicken cubes, rinse with vinegar to eliminate any pungent odors. 
2. In a bowl, marinade the chicken cubes with: red chilly paste, Worcestershire sauce, Fish sauce and garlic/ginger paste for 1 hour. 
3. Take a skillet, heat chilly oil on medium-high heat. 
4. Add curry paste, whisk for about 30 seconds.
5. Pour in the coconut milk and whisk to combine. 
6. Add marinated chicken with all the yummy juices, let boil once, then add the chicken bouillon (with the water) and lower the temperature. [Note: we like our curries with gravy, lots of it, so I opted to use 1/2 cup of water, if you like your curry’s thick, I’d use 1/2 cube of bouillon with 1/4 cup water]
7. Let cook for 10 minutes or until chicken is tender. 
8. Add mushrooms, green pepper and baby corn. Let curry simmer for 3 minutes till vegetables are cooked but still crispy.
9. Just before serving, garnish with basil leaves.
10. Serve over steamed rice and enjoy! 



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Juicy Mint and Coriander Chicken Burgers



Ok. So I know summer is over and believe me, I’m ecstatic to see the back of that scorching sun. However, does it have to be bright and sunny outside to be able to enjoy this monster? NO!! In our house, burgers are eaten anytime and anyday! This burger is loaded with all the goodies, bursting with flavour and large enough to not want seconds but good enough to finish every last scrap. Oh and did I mention that zesty sauce slathered over the buns….mmmm I can almost taste it in my mouth!

The chicken gets a perfect partner here with the addition of mint and coriander. However, its the onion which is the secret ingredient here- the water content helps to keep the chicken moist and juicy and lends flavour too. A light drizzle of ketchup and tabasco finishes this off to perfection. It’s a mouthful of flavour, no doubt. All you need to do now is envision yourself opening you gob as wide as you can to get every layer of this baby into your mouth all at once and when you do, the juices and condiments will be oozing out! YUM YUM!! We served this with chunky fries.

Juicy Mint and Coriander Chicken Burgers

Ingredients:
500 grams chicken mince
1 egg, lightly beaten
1 large onion, very finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chili powder (optional)
1 handful coriander, chopped
1 handful mint leaves, chopped
salt, to taste
1 tbs sour cream/ yoghurt
3 tbs oil
6 burger buns
6 lettuce leaves
1 carrot, grated
1 cucumber, sliced
tomato ketchup
tabasco sauce

Zesty Sauce:
4-5 tbs salad cream
2 tsp mustard sauce
1 tbs ketchup
1 tbs chili sauce
salt to taste
1/2 tsp paprika

Directions:
Mix all the ingredients up to and including the sour cream. Heat oil in a frying pan. Divide the mince mixture into 6 large balls and form each into fat burgers. If the mixture feels sticky, dip your fingers into a bowl of water which will help you form the burgers without the mixture sticking onto your hands. Fry the burger on low heat on both sides till golden brown. Refrain from using medium or high heat as the will cause the outside of the burger to go brown before it’s fully cooked. 

Mix all the sauce ingredients together. Cut the buns in half and grill both halves. To assemble the burger, spread the sauce onto each grilled bun. Put down a lettuce leaf before placing your chicken burger on top. Drizzle with ketchup and tabasco sauce. Sprinkle some grated carrots before placing the sliced cucumbers on top. Close the bun and dig in.

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Endless Bowl of Chicken Soup with Hearty Bruschetta

Sundays are one of my worst days of the week. But I’ve been able to discover something that makes every day, situation, mishap, everything better. And that is.. this hearty bowl of chicken soup. We used to have this just on its own. But a good friend of mine recently served it to us with bruschetta- and I absolutely loved the combination. Both of these recipes are originally from Allrecipes – but I’ve tweaked them to better suit our taste buds. Trust me when I say you’ll be making this once a week – it has the perfect combination of chicken, spice, vegetables, tomatoes and a little bit of guilt ~ I hope I’ve gotten your attention now. Read on and let your minds indulge; then tomorrow make sure you make a quick run to the grocery store to pick up all the ingredients and allow your stomach to actually taste the indulgence ;-). 




Spicy Chicken Soup

Ingredients:

4 boneless chicken breast fillets
8 cups water
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp dried parsley
2 tbsp dried oregano
2 tbsp dried basil
1/2 tbsp rosemary
1/2 tbsp thyme
1/2 tsp paprika
1 tbsp onion powder
5 cubes chicken bouillon

3 tbsp extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (16 oz) can Pace Hot Chunky Salsa
3 (14.5 oz) cans Hunts Diced Tomatoes with Italian Seasoning
1 (10.5 oz) can condensed Tomato soup
2 tbsp red chilly powder
2 (15 oz) cans whole kernel corn, drained
1 (16 oz) can Hot Chili Beans, undrained
1 (16 oz) can Black Beans, drained
1 small packet Hot Pico De Gallo or 8 oz Spicy Restaurant Salsa (in Austin we have a Mexican Restaurant called Chuys that serves this salsa called Fresca – it is amazingly tasty and has this wonderful kick to it – so I tend to use this if we have some left overs from there, as we eat there once a week!) 
1 (8 oz) container sour cream

Directions:

1. Wash the chicken fillets, rinse with vinegar to eliminate any pungent odors. 
2. In a large pot combine: chicken, water, salt, black pepper, garlic powder, parsley, oregano, basil, rosemary, thyme, paprika, onion powder and chicken bouillon cubes. 
3. Turn heat on to high, let mixture boil, then lower, cover and let simmer for about 45 minutes.
4. Remove chicken fillets and place on a plate to cool slightly. 
5. Transfer the broth into another bowl.
6. Shred chicken very finely, using a fork.
7. Return pot to heat, add extra virgin olive oil and let heat up.
8. Add onion and garlic – let brown slightly.
9. Add: salsa, diced tomatoes, tomato soup, chilly powder, cans of corn, cans of beans (both kinds), Pico de Gallo or spicy restaurant salsa and shredded chicken. 
10. Let this simmer for 30 minutes.
11. When ready to serve, whisk in the sour cream and ensure there are no clumps.
12. Serve hot with bruschetta and let go of all the worries of the world!



Bruschetta

Ingredients:

5 tomatoes, chopped
3/4 cup sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
1/8 cup extra virgin olive oil
3 tbsp balsamic vinegar
1/4 cup fresh basil, chopped
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red chilly flakes
1/2 tsp dried basil
1/2 tsp dried oregano
Pinch garlic powder
1 loaf French Bread
1 block of Mozzarella Cheese

Directions:

1. In a medium sized bowl, combine: tomatoes, sun-dried tomatoes, garlic, extra virgin olive oil, balsamic vinegar, basil, salt, black pepper, red chilly flakes, dried basil, dried oregano and garlic powder.
2. Let this mixture sit in the fridge overnight.
3. Preheat the broiler. 
4. Arrange sliced baguette onto a baking sheet, broil one side for 2 minutes.
5. Remove bread, flip them over on to the other side, put the tomato mixture onto the slices.
6. Layer slices of cheese onto the tomato mixture and broil for an additional 3 minutes or until cheese is melted. 

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Succulent Roast Chicken


I’m going to let you in on a secret….I’ve never eaten a roasted chicken before!! Ssshh, don’t tell anyone now! Yes, I agree with you, I haven’t lived have I. Well, all that changed last night when I bought a beautiful bird who was calling out my name….”Sukaina, pleeease come cook me and eat me up……now” One of the reasons I haven’t ever attempted to make this meal myself has been because I had always been averse to eating chicken with skin on it. Also, something about looking at a whole chicken with rubbery, speckled skin that put me off. And when I recently read a recipe that talked about ”stuffing the chicken’s bum”, that just conjured up gross images in my head. But then, Nando’s made an entry into my life and well….I’ve never looked back since. Trust me when I say, handling a skinned whole chicken is well worth this meal.

Since this was a new dish for me to tackle, I spent hours looking at recipes online. You’d have never known there are about a million different ways to cook a roast chicken, different herbs to marinate with and different cooking times. My recipe is one which doesn’t take long to prepare (all of 5 minutes actually) so it’s great weeknight meal. It uses herbs that I’m willing to bet are sitting in your pantry right now.  The chicken itself was nicely browned on the outside and super juicy on the inside. The trick for a succulent chicken I feel is to keep basting the chicken with its juices every 20 minutes or so. All I can say I’m a convert now for sure. This one is definitely a keeper.

While perusing the many recipes available online, I picked up many hints in order to make the perfect roast chicken so I’m just going to list them for you:

1) Pat the chicken completely dry. This helps the marinade adhere to the chicken better.
2) When placing the chicken on your tray, tuck the wings underneath the chicken. Wings cook the fastest so doing this ensures even cooking.
3) Basting every 20 minutes or so keeps the chicken moist and helps with caramelizing the skin.
4) If you feel you chicken is becoming too brown on the outside but still isn’t cooked on the inside, then cover the tray with foil and continue cooking.
5) Let the chicken rest for 10 to 15 minutes once you remove it from the oven as this helps to redistribute the juices within the chicken, making it more succulent.

If you have any more tips that I’ve missed, don’t forget to tell me in the comments section.

Roast Chicken

Ingredients:
1.1 kg whole chicken, skin on
3 tbs butter, room temperature
2 tsp garlic paste
1.5 tbs Dijon mustard
salt to taste
1 tsp dried rosemary
1 tsp dried parsley
1 tsp thyme
juice of 1 lemon
1 tsp mixed Italian seasoning
2 tsp chili flakes
1 lemon cut into 8 pieces
4 cloves of garlic

Directions:
Pre-heat the oven to 375 degrees Fahrenheit. Wash the chicken well, taking care to wash the inside of the cavity and removing any giblets (whole chickens are delicate so handle gently). Pat the chicken till it’s completely dry. Make the marinade by mixing together butter, garlic paste, mustard, salt, all the dried herbs (I’m sure fresh will taste far superior but I didn’t have any on hand), lemon juice, Italian seasoning and chili flakes. Rub this marinade all over the chicken including under any flaps of skin that lift  up and the inside of the cavity. Stuff cavity with the lemon and garlic gloves. Arrange into an oven proof dish and place into the middle rack in the oven. Cook until chicken is done, basting with the released juices every 20 minutes or so (Mine took 1 hour and 20 minutes). Remove from the oven and let it rest for at least 10 minutes before digging in. We served this with roasted potatoes and a green salad drowning in balsmic vinegar.

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Cumin Scented Chicken Curry

We’ve had a makeover!! Leah from Cutesie Blog Designs has given us a brand spanking new look and I think the site definitely looks fab.  Leah really had her work cut out as me and Sabrina are both quite picky but after countless emails…here we are!


Now back to the real business of food. I have a confession to make. I love love love cumin….even more than chocolate (ok kidding!!) but you get the idea. Cumin is one of my favourite spices and what I love best about it is the earthy aroma and taste it gives any meal. For me, this is best represented in cumin scented chicken curry as it’s obviously the star ingredient.  So if you’re a fan of cumin, read on.


This curry is quite soupy and light unlike many Indian curries and doesn’t require many ingredients. This dish is also full of coriander, another favourite of mine. If it was up to me I’d add coriander to almost anything. There are several versions of this recipe. Some, especially those found in restaurants, have tomatoes as the base. But I quite like the lightness of this recipe sans tomatoes as it makes it slightly different from the normal curry.  We love eating this with steamed basmati rice.

Cumin Scented Chicken Curry

Ingredients:
1 whole chicken skinned and cut into 8-10 pieces
3 tbs sunflower oil
1 large onion chopped finely
2 tsp cumin seeds
salt to taste
2 green chillies slit (optional)
1/2 bunch coriander chopped
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
pinch turmeric
water as needed

Directions:
Add oil to a pan and add onions, cumin seeds and salt when hot. On medium heat, fry the onions until they are translucent and just begin to change color. Add slit green chillies and 2 tbs of the chopped coriander. Follow this by adding ginger and garlic paste and fry for 30 seconds or so. Add cumin, coriander and turmeric powder and fry for a minute. You can now add the chicken and stir fry until the chicken has sealed and is a white color. Add water so that all the chicken is fully immersed in the water and partially cover with a lid. Let the chicken simmer on low to medium heat until the chicken is cooked. You can add more water whilst the chicken is cooking if you feel it’s drying out. Turn off the heat, garnish with the remaining coriander and serve with steamed basmati rice.


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