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.
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 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.
Finally I’ve done it! This is the first time I’ve made Butter Chicken and the harsh food critics at home loved it!
Well like all recipes there were about a million variations on the internet and for a second I have consirderd the healthier versions with the yogurt and sour milk but at the end the full cream just sounded so much better!
I suppose I will have to add an extra 20 minutes to the excercise routine tomorrow……
500 g Skinless Chicken diced
For the marinade
1 tsp Ginger paste
1 tsp Red chilli powder
1 tsp Salt
Rub the Chicken meat with the marinade and set aside.
4 tbs Butter
1 Medium onion finely chopped
1 tsp Garlic paste
1/2 tsp Ground Cummin seeds
200 g tomatoes
2 Green Chillies ( deseeded)
40 g Cashew nuts
1 tsp Coriander powder
2, 5 ml Turmeric powder
200 ml Cream
pinch of Saffron
a dash of tomato sauce
In a pot heat the butter and fry the Chicken for a few minutes. Remove the meat from the pot and braise the onions, coriander powder, Turmeric powder, Ground Cummin seeds and Garlic paste. Set aside.
In a food processor chop the cashew nuts, add the tomatoes and chillies and process. Add Onion mixture to the tomatoes and process once more until a smooth liquid is achieved. Add the liquid mixture to the pot and slowly simmer stirring continuously. Add the chicken, Saffron, tomato sauce and the cream and cook on a low heat for a few minutes.