Category Archives: Chicken
This is not your typical “Kerk bazaar” (Church fete’) Curry and rice recipe, but I’ve tried to adopt a much healthier version for an old classic.
Traditional Curry and Rice, as our South African folks would tell you consists of Curry Mince / lamb with added vegetables such as carrots, potatoes or peas over a bowl of white long grain rice. Don’t confuse this curry with your traditional Indian curries, they are two completely different meals.
At any good Church Fete’ you would have the additional trimmings to enrich your (plastic) bowl of curry.
First you have your bowl of sliced bananas mixed with mayonnaise and a tad bit of condensed milk that you would spoon over your curry, more than 2 tablespoons is considered rude as you need to keep in mind that everyone else in line behind you also want some. If you are brave enough and don’t mind the church aunties giving you a dirty look than go ahead, have another table-spoon!
Secondly comes the Tomato Sambal that normally consists of diced Tomato and onions with a dash of salt and pepper.
Then comes the ever popular Mrs. Balls chutney, one tablespoon is efficient and lastly, a healthy heaped teaspoon of desiccated coconut is added on top.
My husband and son loves mixing everything together before they eat it, I prefer eating it as is, in layers.
For the recipe below I’ve used Chicken breast which I’ve marinated in a Curry yogurt marinade. The white rice is replaced with brown rice for a healthier option and low-fat mayonnaise and low-fat chutney was used.
A great mock recipe that fools the taste buds but still pleases the senses.
Curry Chicken Fillets
400 g – 500 g Chicken Breasts (sliced in half-length ways)
175 ml plain yogurt
2 tsp curry powder
or alternatively mix your own curry powder
(1 tsp Dahnia and Jeera powder mix, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp ginger powder)
salt and pepper to taste
Cut chicken fillets length ways in half and pound the chicken fillets gently between two sheets of cling film.
Mix the curry, salt and pepper and the yogurt together. Rub the yogurt mix over the chicken breast and pour the rest of the mixture over the chicken in a container and marinate over night or at least 3 hours before cooking.
Grill chicken fillets in a pan with a little olive oil until done. Serve with the following side dishes
Cooked brown rice
Tomato and Onion Sambal
Chop 3 firm tomatoes and 1/2 onion , season with salt and black pepper
Banana and mayonnaise
Slice 2 bananas and mix with 4 tbsp low-fat mayonnaise
Serve Chicken breast with a dollop of Chutney and a teaspoon of desiccated coconut on top besides the side dished on your plate.
Rosemary is probably one of the greatest herbs to compliment a Roast Chicken, pair it with Oranges and you have a winner Sunday Roast without much effort.
I’ts been said that a thriving Rosemary bush in a family garden indicates a female head of the household. Well I’ve got 3 different variations of Rosemary (Pink, blue and white) growing in my garden and boy oh boy are they thriving! Seems my husband’s allegations of me constantly wanting to wear the pants in the house might not be all that wrong.
Rosemary is also associated with memory were in ancient Greece students would adorn their hair with sprigs of Rosemary while studying….now I’m just wondering how I would look attending my meetings with Rosemary in my hair, Greek Goddess!
And don’t forget that a sprig of Rosemary under your pillow will protect you from evil spirits and nightmares.
1 Whole Chicken
Juice of 2 fresh oranges
15 ml Robertson’s Chicken spices
1 Sprig of Rosemary
600 g Baby potatoes
Rinse Chicken and rub with the Chicken Spices, place in your Roasting pan (with lid).
Cut the Rosemary sprig in 3 pieces and place in the Roasting pan with the Chicken.
Peel baby potatoes and add to the pan.
Add juice of 2 oranges over the Chicken and the potatoes, place lid on and bake in 180 degrees oven for +- 1 1/2 – 2 hours until Chicken are super moist and soft and golden brown.
This is no ordinary Garlic Chicken, the chicken has been brined overnight in a solution of water, sugar and salt.
The meat falls from the bone and the garlic adds a lovely depth to the dish. This recipe was published in the February / March issue of the ”Sarie Kos” Magazine.
The recipe calls for 250 ml dry wine which I didn’t have. I made it without the wine and still it was absolutely delicious. I’ve also seasoned my chicken with 10 ml chicken spices.
Brining is a method used similar to marinating chicken, it increase the moisture resulting a succulent piece of meat when cooked.
125 ml Salt
125 ml Sugar
Enough water to cover the chicken
1 Whole chicken
40 Gloves of garlic (I’ve used only 20)
(Keep the skin of the garlic on to ensure the garlic flavor is not too overpowering)
1 Onion chopped into big chunks
4 Carrots cut into chunks
Celery stalks to taste cut into chunks
250 ml Dry white wine (I’ve added 125 ml water)
2 Sprigs of Rosemary
2 Sprigs of Thyme
3 Bay leaves
Freshly ground pepper
10 ml Chicken spice (optional)
(Add potatoes with the chicken if you prefer)
Use a container that is big enough for the chicken to fit into it. Add the sugar, salt and water and full the container making sure the Chicken is covered. Keep chicken in the fridge overnight.
Remove chicken from the solution and pat dry. Discard of the water solution.
Pre heat the oven to 180 degrees. Place the onions, carrots, celery to the bottom of a casserole. Add the wine / water and lay the chicken on the bed of vegetables. Add the fresh herbs and sprinkle with pepper and Chicken spice.
Bake for 2 hours until, remove casserole lid and grill for 5 minutes until Chicken is browned.
Instead of serving it with rice or potatoes serve it with toasted french bread. Spread the flesh of the roasted garlic on the french loaf.
Use the rest of the left over garlic to add some flavor to mashed potatoes, pasta dishes and sauces.
Can Chicken soup cure a common cold or flu? I don’t know, what I do know is that it really makes you feel better! Chicken soup is comfort food it heats you right up from the inside, sooth all aces and pains and simply just lift your spirits. I wonder if anyone had Chicken soup to mend a broken heart, Neh just a thought I believe Ice cream still works for that!
So what is your comfort food when live don’t look so bright?
1 Onion chopped
1 tsp chopped garlic
5 ml Robertson’s veggie spices
Olive oil for frying
4 -6 pieces of chicken (Breast, thighs with skin and bones)
1.5 liter water
5 carrots peeled and chopped
1/2 bunch of celery stalks and leaves chopped
1 potato cubed
In a large pot fry the onions, garlic and veggie spice with a little olive until soft. Add the Chicken pieces and fry for another minute. Add the carrots, celery and potato with the water. Cook with lid on until the potatoes are soft. Remove the Chicken from the pot and remove all bones and skins. Flake the chicken meat and transfer back to the pot, cook with the lid until the carrots are soft. Remove some of the oil floating on top with spoon and season with Salt and pepper.
There is a first time for everything….even green Asparagus.
Yes I know! How is it possible that I’ve never eaten green Asparagus yet I love white Asparagus spears so much.
When we just got married (many, many moons ago) I tried to cook green Asparagus and it tasted horrible, I thought it was just the Asparagus that tasted bad, off course way back than I wasn’t able to cook an egg properly either.
Don’t be fooled, the actual star of this meal is the Sticky Soy, Honey and Sesame Chicken Wings served with a potato Rosti.
Soy, Honey and Sesame Chicken Wings
+- 8 -10 Chicken wings
50 g Sesame seeds
For the marinade mix together
150 ml Vital Soy Sauce
75 ml Honey
1 tbs Chicken spice
Juice of 1/2 lemon
Marinade the chicken for at least 1 hour.
Pre heat oven to 180 degrees and place chicken in a baking tray. Sprinkle the sesame seeds on to the chicken. Baste frequently with the remainder of the marinade that is left over. Bake until golden brown and cooked through.
In the meantime cook your asparagus as follows:
Heat a large griddle pan and dry-griddle the asparagus spears on both sides. When they are ready drizzle the juice of 1/2 lemon and a dash of Olive oil over them. Season with ground pepper and salt.
For the potato Rosti
6 Potatoes peeled
6 tbs flour
1 egg yolk
salt and pepper to taste
Chopped spring onion to taste
Grate the potatoes and rinse under cold water, strain the potatoes and transfer to a large mixing bowl. Add the rest of the ingredients to the potato mixing it thoroughly. Transfer the potatoes onto a clean tea towel. Bring the corners together and squeeze the liquid out. Use your hands to form little potato patties for frying.
Heat your pan with a little olive oil and fry the rosti’s on a low to medium heat for +- 7 minutes on each side turning carefully.
What is summer without a potjie?
Slowly but surely the weather is changing and one of these days it will be winter again, my favorite season! Now don’t get me wrong I like summer especially when it comes to the vegetable garden, or just relaxing next to the pool, what I don’t enjoy is all the mosquitos.
My husband is actually the Potjie King but since he was to busy installing the laminated flooring for me I decided to make a Chicken pineapple potjie to reward him with.
If you don’t have a potjie don’t be discouraged to try the recipe, even on the stove the interesting flavor from the pineapple and Ideal milk with the chicken will leave you craving for a second helping.
1 Kg Chicken pieces
500 g baby potatoes
300 g baby carrots
200 g baby corn
200 g courgettes
200 g patty pans
200 g butternut
250 g mushrooms
200 g shallots
1 tbs Robertson veggie spices ( optional)
1 tsp Salt and pepper to taste
Oil for frying
2 tbs Chicken spices
1 tin Ideal milk
2 tbs Bisto powder / Flour to thicken the sauce
1 tin pineapple pieces in syrup
250 ml water
Get your coals ready before preparing the rest of the ingredients.
Prepare all veggies by rinsing and cutting into smaller pieces, keep aside. Rinse your chicken pieces and rub with the chicken spices, set aside. Slice the onion, remove skin from the shallots keeping them whole and add with the mushrooms.
Assemble your potjie over the hot coals and allow to heat through.
As soon as your pot is hot enough fry the sliced onions, whole shallots and the mushrooms in a little oil.
Remove mushrooms and onions and set aside.
Add the Chicken pieces to the pot and fry for a few minutes until brown.
Add the mushrooms and onion mixture. Add the vegetables, salt and pepper and the 250 ml water to the pot. Cook for +- 30 – 50 minutes with the lid on until the potatoes are soft.
check often and lift the pieces from the bottom with spoon allowing the liquid to flow back to the bottom of the pot, but don’t stir. You could add a little more water if need be to ensure that pot don’t cook dry.
As soon as the vegetables are done (and the neighbours are in comatic state of the lovely smell escaping from your yard) add the tin ideal milk keeping about 1/3 tin aside to mix with the bisto / flour.
Mix the bisto / flour with the remaining ideal milk to form a smooth paste, add to the pot. Add the Pineapple pieces + the juice to the pot. Gently stir your pot and cook for another 15 minutes without the lid until the sauce have reduced.
Enjoy with rice.
Have you ever made Biriyani before? If not I dare you to try this recipe. Biriyani seems complicated and the list of ingredients could be overwhelming but boy oh boy the taste you will experience is worth the all the effort!
My mother never made Biriyani and I was not at all familiar with the dish. If not for my Tastic rice recipe book and the lip smacking picture in it I probably wouldn’t have tried it either. I just love the creamy spicy sauce and I even when all the Chicken have been eaten, that last tiny bit of rice and potatoes that’s left in the pot is still my favorite lunchbox treat for the next day.
As you can see I love my spices
Serves 6 – 8
1.5 kg Chicken
3 ml Turmeric
5 ml Ginger powder / fresh ginger
5 ml ginger (minced)
250 ml plain yogurt
2 tomatoes (grated or processed to a pulp)
2 cinnamon sticks
4 Cardamom seeds
20 ml Masala
10 ml Cumin
10 ml Coriander powder
15 ml chopped mint
45 ml Lemon juice
125 ml black lentils
500 ml raw white rice / Basmati
10 ml salt
oil for frying
2 onions in rings
6 small potatoes peeled and halved
50 g butter
pinch of saffron
125 ml cold water
1. Place the Chicken in a bowl and rub with the Turmeric, ginger and garlic.
2. Add the yogurt, tomatoes, 1 Cinnamon stick, 2 cardamom seeds, Masala, Coriander powder, mint and lemon juice. Marinate for an hour.
3. Cook the lentils in salt water, strain and put aside.
4. Place the rice, water, salt, 2 x cardamom seeds and 1 x Cinnamon stick in a pot and parboil the rice, strain and set aside.
5. Heat the oil in a large pot and fry the onions with the cumin seeds until soft. Add the potatoes and fry for another 2 minutes stirring if necessary.
6. Add the butter to the pot add the Chicken without the marinade to the pot and fry for a few minutes. Remove the pot from the heat and add some of the lentils on top of the Chicken and the potatoes.
7. Layer the parboiled rice and the rest of the lentils on top and add the rest of the marinade and a pinch of saffron. Lastly add the cold water over the mixture in the pot and cook for 10 minutes on a high heat.
8. Place lid on the pot, reduce the heat and simmer for 45 -60 minutes. The potatoes should be soft and most of the liquid should have reduced.
Make sure you have at least 2 hours to spend before attempting the recipe.
I LOVE Chicken and mushroom pies, the type you buy at the filling stations. Yes that one’s! you know for a fact that you will have heartburn from eating them and still you end up buying one.
Well unfortunately my hips don’t lie and I had to make a healthy Chicken pie, so we ditch the puff pastry swap it for filo pastry, ditch the cream and use low-fat milk and just to add some flavour and fibre we add some courgettes, served with roasted butternuts on the side…yum.
Chicken Mushroom Pie
500 g Chicken breast, cut into small cubes
2 slices of ham / 125g bacon cubed (optional)
5 ml olive oil
1 medium onion chopped
1 garlic glove chopped
250 g mushrooms chopped
4 courgettes ( grated)
1.25 ml salt
5 ml freshly ground pepper
15 g flour
350 ml low-fat milk
60 ml flour
2 filo sheets
Preheat oven to 220 degrees
Cut chicken into small chunks.
Add oil to your pot and fry onions , garlic, mushrooms and ham / bacon (optional). Add the Chicken and for another 2 minutes.
Add courgettes with the salt and pepper to the pot and fry until mushrooms are just about soft.
Mix the flour with the milk in a cup. Add the flour mixture to the chicken in the pot. Cook for a minute allowing the sauce to thicken while continuing to stir.
Grease an oven dish and pour the chicken filling in it.
Top the chicken filling with the filo sheets. Place the filo sheets roughly onto the pie it don’t need to be neat. Brush with a little beaten egg. Reduce your oven heat to 180 degrees and bake for 15-20 minutes until the filo pastry is browned.
I believe as an adult you are greatly responsible for your children’s likes and dislikes when it comes to food. We never ate mushrooms in our house because my parents didn’t like it, what a shame.
I was sixteen when I ate mushrooms for the first time. I bought a punnet at the grocery store, got home fried them carefully in a pan with butter and slap them on a piece of toast, every bite tasted liked heaven.
Now I’m addicted to mushrooms and incorporate them in every recipe if I could, just like I did with this Mediterranean Chicken Stew.
250 ml cooked lentils
5 ml olive oil
4 Chicken breasts
1 Onion diced
1 Garlic gloved
1 Green chilli chopped
1 Sweet potato
1 cup butternut cubed
1/2 punnet of mushrooms quartered
250 ml Chicken stock
10 ml Soya sauce
15 ml Balsamic vinegar
freshly ground pepper and salt to taste
2 large potatoes quartered
Heat the oil in a pan and fry the chicken on both sides, remove from pan and fry the onions, garlic, chilli and mushrooms in the same pan. Add the aubergine and fry for another minute. Add the Balsamic vinegar and soya sauce to the mixture.
Add the Chicken, sweet potato, potato and butternut and the 250 ml stock. Bring to the boil and simmer for +- 15 minutes or until the potatoes are soft.
Add the lentils and salt and pepper to taste. Gently mash some of the veggies with lentils to form a thicker sauce.
Season with Salt and pepper.
Because of the potatoes and sweet potatoes you can serve this dish as a complete meal.
Serve with a fresh garden salad.
Crumbed Chicken breast served with potato wedges and a mushroom salad.
I love Chicken and in all honesty Chicken with the skin on is so much better! Unfortunately I do have high Cholesterol and my Doctor would not approve. Try this no skin, no fat, oven baked crumbed chicken fillet and let me know what you think.
500 g Chicken fillets
2 Tbs low-fat mayonnaise
2 tsp English mustard
+- 2- 3 thick slices of brown bread (Stale bread works best)
2.5 ml salt or Chicken spices
Pre heat oven to 200 degrees and grease or spray a baking tray with a non-stick spray.
Place a plastic bag or cling film over your chopping board and flatten the chicken breasts with a mallet.
If you don’t have a mallet don’t stress! take a deep breath. Simply place the chicken fillet in the bag on our chopping board or place between two pieces of cling film. Beat the chicken breast with a rolling-pin, great for the stress levels as well!
Cut your bread into big chunks using your food processor to create fine breadcrumbs. Season with salt or Chicken spices.
If you don’t have a food processor simply grate the bread with light hand with your cheese grater.
Mix the mustard and mayonnaise and rub the chicken on both sides with the mixture. Dip chicken fillets in the crumbs and place on your baking tray. Bake until golden brown and done +- 20 minutes.
Cut Chicken into bite size strips continue with steps above and bake. Great as picnic or party snack or for the kids lunchboxes.