CHICKEN TIKKA SKEWERS ARE PERFECT SERVED WITH SOME SALAD AND RICE OR STUFFED INTO A SANDWICH. A MILD SPICED FLAVOUR, PERFECT FOR KIDS.
Ingredients
- 4 cloves garlic - crushed
- 1 inch ginger - grated
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 tsp gram masala
- 1 tsp paprika
- 1/3 cup chopped coriander
- 1 cup (250g) natural yogurt
- 3 small (280g) chicken breasts - cut into chunks
Instructions
- Mix the garlic, ginger, spices and yogurt together
- Stir through the coriander
- Add the chicken and mix well until the marinade coats the chicken.
- Allow to marinade for at least 30 mins (I left overnight)
- Soak the wooden skewers in water for 20 mins before skewering
- Place in a preheated oven (180C, 350f, Gas 4) until the chicken is cooked through (approx. 15min)
Recipe Notes
- I balanced the kebabs on a dish before cooking (see pic) to catch any marinade and to keep my oven clean!These kebabs are lovely served with rice, couscous, quinoa, bulgar wheat or made into a delicious nan bread sandwich.
Ingredients
Serves 4
- Chicken
- 4 boneless skinless chicken breasts
- 4 tablespoons olive oil
- 2 teaspoons turmeric
- 2 teaspoons oregano
- 1 teaspoon fine grain salt
- Ground black pepper to taste
- Red Bell Peppers
- 2 red bell peppers, stemmed, seeded, and cut into quarters
- 1 tablespoon olive oil
- ½ teaspoon fine grain salt
- ¼ teaspoon ground black pepper
- 6 cups / 3.5 oz / 100 gr spring greens
- Juice of one lemon
- 4 tablespoons Greek yogurt
- Slivered almond
Directions
- In a small bowl combine 3 tablespoons of olive oil, turmeric, oregano, salt, and pepper.
- Place chicken breast in a shallow container or in a Ziploc bag and pour marinade over it.
- Marinate in the refrigerator for at least 30 minutes (marinate for longer for fullest flavor.)
- In the meantime in a medium bowl, toss sliced peppers with 1 tablespoon of olive oil, ½ teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
- Heat one tablespoon of olive oil in a heavy-bottomed pan over high heat. When sizzling add the chicken and cook for about 8 minutes per side, until the chicken is cooked through and crispy on the outside (the temperature should register 165°F on an instant-read thermometer.)
- Transfer to a cutting board and slice. Set aside.
- Place the peppers, skin side up and cook for about 4 to 5 minutes or until they begin to soften.
- Transfer to a cutting board and slice into strips. Set aside.
- To make the salad bowls, add greens to 4 serving bowls (or to a large bowl), drizzle with remaining 2 tablespoons of olive oil, lemon juice, and season with salt and pepper.
- Add the chicken on top along with the grilled bell pepper. Top with Greek yogurt, and scatter with the slivered almonds.
Ingredients
- 1 3/4 lbs chicken drumsticks
- 2 tablespoons finely chopped cilantro stems
- 3 cloves garlic, minced
- chopped cilantro leaves, for garnishing
- Thai sweet chili sauce, for dipping
Marinade:
- 1 tablespoon oil
- 1 3/4 tablespoons fish sauce
- 2 tablespoons coconut milk
- 1 tablespoon honey or Thai palm sugar
- 3 dashes ground black pepper
- 1 pinch cayenne pepper
- 1 pinch turmeric powder
Instructions
- Preheat oven to 375F.
- Rinse the chicken and pat dry with paper towels. Combine all the ingredients in Marinade, whisk to mix well to form a nice milky pale yellow mixture.
- Add the cilantro and garlic to the chicken, rub onto the chicken drumsticks with your hand. Add the Marinade to the chicken, mix to coat well and marinate for 30 minutes or best for two hours.
- Arrange the chicken on a cookie sheet lined with parchment paper, bake for 40 minutes or until the chicken is cooked through. Garnish with chopped cilantro and serve immediately with Thai sweet chili sauce.
This Moroccan Style Roast Chicken and Potatoes is slowly cooked in a tagine and filled with intense Moroccan flavor. 5 minute prep time is all you need for this delicious dinner with a twist!
Ingredients
For Spice Rub
- 1 tsp dried coriander
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp sumac*
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp salt
For Roast Chicken and Potatoes
- 1 whole chicken about 4 or 5 lb
- 4 tbsp olive oil
- 1 lb baby potatoes cleaned
- 2 cups cherry tomatoes washed
- 8 cloves garlic peeled
- 10 dried apricots roughly chopped
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350 F degrees.
- In a small bowl combine all the spice rub ingredients together.
- Clean the chicken and make sure to remove the bag with chicken giblets, if your chicken has it. Rub all the spice rub all over the chicken. Add 2 tbsp of the olive oil to the tagine then place the chicken in the tagine.
- In a bowl toss together the potatoes, tomatoes, garlic, and apricots. Drizzle the remaining 2 tbsp of olive oil over the potatoes and season generously with salt and pepper. Toss everything together and add to the tagine, spread the potatoes around the chicken.
- Cover the tagine with the lid and bake in the oven for about 1 hour and 45 minutes to 2 hours. To check if your chicken is done, insert an instant-read thermometer into the thickest part of the thigh, and if the temperature reaches 165 F (74 C) the chicken is cooked through. After 2 hours the chicken should be cooked really well, the meat should fall off the bones.
- Garnish with fresh parsley and serve.
Ingredients
- A whole chicken (about 4 pounds)
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 garlic cloves, minced
- 1 teaspoon vegetable oil
- 2 tablespoons unsalted butter, melted
For cream cheese dipping sauce:
- 2 ounces seedless cucumber (or 1/3 of English cucumber)
- ½ teaspoon salt
- 4 ounces cream cheese, softened at room temperature
- ⅓ cup mayonnaise
- 1 tablespoon honey
- ½ lemon
Directions
- Rinse the chicken inside and out in cold running water. Drain.
- Pat dry on the cutting board. Cut off any excess fat.
- Combine olive oil, salt, ground black pepper, and garlic in a small bowl. Mix well and set aside.
- Preheat your oven to 350℉.
- Spread the vegetable oil on the rack of a roasting pan so that the chicken won’t stick to it when roasted. My roasting pan is a 17 inch by 12 inch roaster with rack.
- Massage the garlic and oil mixture all over the outside and inside of the chicken. Gently pat it in.
- Tie the legs together with kitchen twine and place the seasoned chicken, breast side up, on the oiled rack in the roasting pan.
- Put it in the oven and roast for 1 hour.
- Remove the chicken from the oven. Brush with some of the melted butter.
- Use some tongs and a spatula to flip it over in the rack and brush the underside with butter, too.
- Roast for 30 minutes.
- Take it out of the oven and brush with more butter.
- Flip it over and brush the underside again, too.
- Roast for another 30 minutes.
- Open the oven and brush the top of the chicken with all the leftover butter.
- Broil 2 to 3 minutes until the chicken is golden brown on top. Be sure to keep an eye on it so as not to burn it.
- Transfer the chicken to a large platter and serve right away with the cream cheese dipping sauce (the recipe below) and pickled radish. I like to cut the chicken into chunks, then diners take some with their forks (or chopsticks) and put it on their plates themselves. Add a scoop of dipping sauce to your plate, and dip and eat!
How to make cream cheese dipping sauce:
- Chop the cucumber and put it in a bowl. Add the salt and mix lightly. Let it sit for 5 to 10 minutes until it starts to sweat.
- Place the softened cream cheese, mayonnaise, and honey in another bowl. Squeeze in the juice from the lemon. Whisk together.
- Wrap the cucumber in folded cheesecloth a few times. Tightly squeeze out any excess water and put the cucumber into the bowl with the cream cheese mixture.
- Stir well and cover. Refrigerate until ready to serve with the chicken.
