Syrup and Soy Chicken

Perfection on a plate doesn’t get easier than this.  For an extra treat, pair this recipe with some crispy chips (French fries) and just for good measure, to balance it out with something healthy, add petit pois peas or broccoli florets to the plate.

This recipe also works well by replacing the syrup with honey.

Syrup and Soy Chicken

Ingredients

8 chicken thighs
60ml golden syrup
60ml dark soya sauce

Method

  1. Preheat the oven to 180˚C.
  2. Place the chicken portions in a greased baking dish.
  3. Pour over the syrup and the soya sauce.
  4. Bake for approximately 45 minutes basting with the sauce twice through the cooking process.

 

Sticky Sesame Seed Chicken

This is guaranteed to be a hit with everybody in the family.  These chicken wings leave your lips and fingers so sticky and wanting more!  This recipe is equally as nice without the sesame seeds – you will just have to call it sticky chicken.

Sticky Sesame Seed Chicken

 

Ingredients

45ml honey
30ml smooth apricot jam
60ml soy sauce
Juice of half an orange
Juice of half a lemon
5ml ground ginger
3 garlic cloves crushed
5ml mustard powder
Salt & fresh ground black pepper to taste
45ml sesame seeds
18 chicken wings

Method

  1. Blend all the ingredients and add to the wings, mixing so the pieces are well coated.
  2. Marinate in the fridge for 1 to 2 hours.
  3. Preheat the oven to 200˚C.
  4. Place the wings on a baking tray and pour over the marinade.
  5. Bake for 20 minutes basting every 5 minutes with the cooking juices.

Serve with crispy chips.

Submitted by:  Mandy Frielinghaus, Mauritius

Creamy Chicken

Yet another recipe using some of my favourite ingredients.  It’s not like you can go wrong by combining, bacon, garlic, mushrooms, chicken and cream plus some other yummy ingredients, unless you are a vegetarian that is.  Then, sadly you are going to have to wait for my vegetarian chapter.

Creamy Chicken

 

Ingredients

30ml butter
1 medium onion peeled & chopped
6 rashers bacon finely chopped
2 garlic cloves crushed
4 chicken breasts thinly sliced
1 punnet button mushrooms sliced
2 tomatoes peeled and chopped
30ml tomato paste
125ml white wine or chicken stock
Salt and pepper to taste
250ml thick cream

Method

  1. Fry the onion and bacon in the butter until the onion is soft.
  2. Add the garlic and fry for 1 minute.
  3. Add the chicken and fry for 2 minutes.
  4. Add the mushrooms and cook for a further 2 minutes.
  5. Add all the remaining ingredients except the cream and cook until the liquid has reduced by half.
  6. Stir in the cream and cook until the mixture becomes smooth and thickens.

Serve with your choice of rice, pasta or couscous.

Submitted by:  Mandy Frielinghaus, Mauritius

Curried Chicken Casserole

I seem to be going through a bit of a curry thing at the moment and as with all my recipes, quick and easy are always on the menu.  Apart from the chicken, all the other ingredients I am sure are in all of our pantries.  Pairing this lovely casserole with mashed potatoes and petit pois peas makes a nice change to rice.

Curried Chicken Casserole

Ingredients

8 chicken thighs
Salt & pepper to taste
2 onions peeled and sliced
50ml chutney
25ml oil
25ml tomato sauce (ketchup)
25ml Worcestershire sauce
15ml apricot jam
10ml brown sugar
15ml prepared mustard
15ml curry powder

Method

  1. Preheat the oven to 170˚C.
  2. Place the chicken into a casserole dish.
  3. Season with salt and pepper and place the onions on top of the chicken.
  4. Mix all the remaining ingredients and pour over the chicken.
  5. Cover and bake for 1 hour.
  6. Remove the lid and bake for an additional 15 minutes.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Low GI Mustard Chicken

I thought it best to balance my previous recipe with something healthier so here is a superb Low GI mustard chicken recipe to tickle your taste buds.

Low GI Mustard Chicken

 

Ingredients

15ml sugar
5ml mustard powder
15ml cake flour
15ml canola oil
15ml vinegar
50ml low fat mayonnaise
200ml boiling water
500g skinless chicken breasts

Method

  1. Preheat the oven to 200˚C.
  2. Mix the sugar, mustard powder and cake flour together in a bowl.
  3. Add the oil and vinegar and stir well.
  4. Add the mayonnaise and water and mix well, using a whisk to form the sauce.
  5. Place the chicken pieces in a casserole dish and pour the sauce over.
  6. Bake uncovered for 30 minutes or until the chicken has browned and the sauce has thickened.

Serve with brown or basmati rice and a beetroot salad.

Submitted by:  Desiree Visagie, Johannesburg

Green Thai Curry Chicken

This has to be one of my all time favourite recipes.  It is quick and easy and has the most incredible moreish taste.  I always joke and say that it is the “slimmers delight” – yeah right with coconut cream and cream!  I have often made this magical meal for family and friends and they always want to know when I can make it for them again.  My husband isn’t a big rice fan so I usually serve it with couscous as well as rice and pappadums!

Next time I make it, I think I will replace the chicken with prawns.

Spicy Chicken Curry 3

Green Thai Curry Chicken

Ingredients

2 large onions peeled and sliced
Green curry paste to taste
410g tin chopped tomatoes
10ml sugar
Salt & ground black pepper to taste
410g tin coconut cream
125ml cream
6 chicken breasts cut into small pieces

Method

  1. Fry the onion in a little oil in a wok until translucent.
  2. Add the curry paste and fry for 2 minutes.
  3. Add the tomatoes, sugar, salt and pepper and reduce until most of the liquid has evaporated.
  4. Add the coconut cream and cream and boil for 5 minutes.
  5. Add the chicken in handfuls into the sauce and cook for 3 minutes.

Submitted by:  Mandy Frielinghaus, Mauritius

Sweet Chilli & Basil Chicken

The fresh flavours of this recipe make it a favourite for summer evenings.  You can also replace the basil with fresh coriander (cilantro) and if entertaining a larger group of people, you can cook both variations.

Sweet Chilli & Basil Chicken

 

Ingredients

350g chicken breasts
2 spring onions
15ml oil
60ml balsamic vinegar
60ml sweet chilli sauce
45ml soya sauce
125ml fresh basil leaves

Method

  1. Cut the chicken into thin slices.
  2. Cut the onions diagonally into 2cm lengths.
  3. Heat the oil in a wok and stir fry the onions for 2 minutes and set aside.
  4. Stir fry the chicken until almost cooked.
  5. Add the vinegar, sweet chilli sauce and soya sauce to the chicken and stir through until the chicken is cooked.
  6. Add the onions and basil leaves and stir through.

Serve with basmati rice.

Submitted by:  Mandy Frielinghaus, Mauritius

Chardonnay Chicken

If you are using a whole chicken, have a look at my post on How to cut up a whole chicken.  You need to prep this chicken a day before you are going to be serving it but it is well worth the effort and this is a great recipe to share with a couple of friends or family  for a dinner.

Chardonnay Chicken

 

Ingredients

1 chicken in portions
Half a bottle chardonnay
Fresh thyme
2 bay leaves
30ml butter
125g bacon
125g mushrooms
3ml olive oil
15g flour
500ml chicken stock
60ml brandy
5ml tomato puree
10 little onions
Salt and pepper to taste

Method

  1. Let the chicken marinate in the wine and herbs overnight in the fridge.
  2. Fry the bacon in a little of the butter until crisp, then fry the mushrooms in a little of the butter.
  3. Remove the chicken from the marinade and pat dry.
  4. Fry the chicken in the rest of the butter and the olive oil until golden brown.
  5. Add the flour and stir until brown, then add the stock and the brandy.
  6. Add the rest of the ingredients including the wine marinade.
  7. Preheat the oven on 180° and bake for approx 1½ hours or until tender and done.

 

Submitted by:  Raë Smit, Pretoria

Roast Chicken

Aah, the infamous comforting roast chicken.  It has to be somewhere on everybody’s favourite list.  The addition of the vegetables for roasting with the chicken makes for an extra tasty gravy.

Roast Chicken

 

Ingredients

1 chicken ± 1.5kg
2 medium onions
2 carrots
2 sticks celery
1 head of garlic
Olive oil
Sea salt & ground black pepper
1 lemon
Bunch of fresh thyme

Method

  1. Preheat the oven to 240˚C.
  2. Peel and roughly chop the onions, carrots and celery and place in a large roasting pan.
  3. Break the garlic into bulbs – do not peel and add to the other vegetables.
  4. Drizzle the vegetables with olive oil and mix together.
  5. Drizzle the chicken with olive oil and salt and pepper.
  6. Prick the lemon all over and place in the microwave for 30 seconds on high and place in the cavity of the chicken with the thyme.
  7. Place the chicken on top of the vegetables and place in the oven.  Immediately turn the oven down to 200˚C and cook for 1 hour 20 minutes, basting the chicken halfway through with the cooking juices.

Use the cooking juices to make a gravy.

Submitted by:  Chris Olsen, Mauritius

Baconkip Chicken

Bacon kips, are delicious bacon flavoured crackers, which can be a meal on their own they are so nice.  If you can’t get these, TUC crackers will do the trick – their flavour is not quite as intense though.  As for the rest, this is one of the easiest recipes and is packed full of flavour.

Baconkip Chicken

 

Ingredients

1kg cooked and shredded chicken breasts
250ml cream
125ml mayonnaise
1 box bacon kips – original flavour
410g tin cream style corn
250ml grated cheese

Method

  1. Preheat the oven to 180˚C.
  2. Mix all the ingredients together and place in an ovenproof dish and top with the cheese.
  3. Bake for 30minutes.

 

Submitted by:  Elizbe Wessels, Mauritius

Chicken Curry made over a fire

A sous chef friend of mine made this for us a while back on a cold winters evening and was kind enough to share his magnificent recipe with me.  The aromatic smells tantalise your nose and the flavour is so moreish.  It is one of those meals you want to have extra left over, just so you can enjoy it all again.  Thanks Jay!

Chicken Curry made over a fire

 

Ingredients

5 cloves garlic
4 large onions
1 inch of fresh ginger
100ml olive oil
6 cardamom pods
2 sticks whole cinnamon
4 cloves
3 star anise
4 tbsp black mustard seeds
2 tsp turmeric
3 tbsp curry powder
1 tsp ground cumin
3 bay leaves
Handful fresh coriander
1kg chicken pieces
(legs & thighs skin removed)
Olive oil
Water

Method

  1. Make sure you have a good fire on the go and some spare charcoal to keep it going while your curry is simmering.
  2. Finely chop the onions, garlic, ginger and coriander together.
  3. Place your potjie pot over the fire and allow it to get hot. Add 100ml olive oil.
  4. Once the oil is hot add your finely chopped mixture to the pot along with all your spices.
  5. Stir well making sure the spices and the onion mixture combine well to make a nice dark paste. The darkness comes from allowing the spices to cook without liquid.
  6. When the mixture starts to become dry and sticking to the bottom of the pot add 1 cup of water. By adding the water it removes all the bits stuck to the bottom and puts the flavour back in.
  7. When the water has reduced by half add the chicken.
  8. Mix the chicken well, making sure it is all coated with the paste in the pot.
  9. Once well mixed, add enough water to just cover the chicken.
  10. Allow it to come to the boil and then lift the pot to reduce the heat and allow the curry to simmer.
  11. Simmer until the chicken is cooked and the sauce has thickened.
  12. If the chicken is cooked and the sauce is not thickened, add a little corn flour to help the process along, but not too much.

Serve with basmati rice and desiccated coconut, sliced banana, cucumber riata (grated cucumber in yoghurt), chopped chilli and chopped tomato and onion.

Submitted by:  Jason Neil-Boss, Johannesburg