Baked Chicken Leg Quarter with Baby Potatoes

  • 4 large chicken leg quarters
  • 1/4 cup olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1kg baby potatoes


  1. Preheat the oven to 175C.
  2. Pat dry the chicken with a paper towel.
  3. Combine the spices in a bowl, pour the olive oil over it, and mix well.
  4. Line a baking sheet with parchment paper and place the chicken and baby potatoes on it. Pour the spices over the chicken and spread it well from all sides.
  5. Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 80°C.
  6. Serve with roasted baby potato. 

Garlic Herb Butter Chicken Roast

  • 2kg whole chicken
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons olive oil
  • 600 g potatoes
  • 1/4 cup white wine, (OPTIONAL) — use a dry wine
  • 1 lemon, halved
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 4 garlic cloves, minced
  • 1 head of garlic roughly peeled and cut in half horizontally through the middle crosswise
  • 3 fresh whole rosemary sprig
  1. Preheat oven to 220°C Line a baking tray with foil, or lightly grease a roasting pan.
  2. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
  3. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
  4. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
  5. Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
  6. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season the chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
  7. Rub the minced garlic over the chicken, rub all the mixed ingredients over the chicken and under the skin.
  8. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
  9. Place the chicken breast-side up into a roasting pan on top of the potatoes. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  10. Baste again, then broil for a further 2-3 minutes, until golden.
  11. Once cooked, transfer the chicken to a board and return the potatoes to the oven for a final 5 minutes to crisp up, if needed.
  12. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
  13. Using a sharp carving knife, carve up the chicken, then serve with the roasted potatoes. Delicious with a green salad on the side.


Durban Chicken Curry


  • 2 tablespoons ghee (or butter)
  • 1 tablespoon vegetable oil
  • 1 tablespoon of curry powder
  • 1 to 2 whole cinnamon sticks
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of whole cumin
  • 1 teaspoon of cayenne pepper or Paprika (or both)
  • 1 finely chopped or grated onion
  • 1.4cm of fresh grated ginger
  • 4 cloves of finely chopped garlic
  • 8 pieces of chicken (preferably on the bone for flavour)
  • 2 chopped tomatoes or Tinned Chopped Tomatoes
  • 1 tablespoon of tomato puree
  • 1 sprig of curry leaves
  • 2 potatoes (diced into half-inch cubes)


Step 1 – In a heavy-based pan, melt the butter in the vegetable oil, then add the spices to temper and become fragrant. Be careful not to burn the butter or the spices.

Step 2  – Add the onions, garlic and ginger and fry until softened. This takes about 3 minutes on medium heat.

Step 3 – Turn the heat up to high and add the chicken pieces to brown, regularly turning into the onion and spice mixture. (Alternatively, you can add the chicken to the sauce after the tomatoes are cooked down after step 4)

Step 4 – After about 5 minutes, add the tomato puree and chopped tomatoes, then stir.

Step 5 – Add diced potatoes and curry leaves. Add salt for taste, then simmer for 30 minutes on low to medium heat. Poke the potatoes with a fork so that they absorb the gravy.

Step 6 – When ready, use fresh coriander leaves for garnish, and serve with sambal.

Note: Traditionally, the curry is served on a bed of basmati rice, but there are many ways to serve it, such as in roti, bunny chow, or pap.



Lemon & Rosemary Roast Chicken


  • 1 large chicken
  • 1 onion, chopped into large chunks
  • 1 lemon, halved
  • 4 spring dried Italian herbs or dried rosemary
  • 15ml spring dried Italian herbs or dried rosemary
  • Salt and pepper to taste


Step 1. Heat oven to 180 °C.

Step 2.   Pat chicken dry with kitchen paper towel.

Step 3. Zest half the lemon then juice it to make a basting with salt, pepper, crushed garlic, dried Italian herbs or dried rosemary and a bit of olive oil.

Step 4. Slice the skin of the squeezed lemon and place inside the chicken cavity along with the onion and 2 springs of rosemary.

Step 5. Slice the remaining lemon into thin slices and slip them underneath the chicken skin on the breast and thigh area careful not to tear the skin.

Step 6. Take the remaining rosemary springs and slide them under the chicken skin on the breast area.

Step 7.  Transfer to a roasting pan and tie chicken legs together to ensure the stuffing is not exposed. Don’t forget to tuck the wings tips under themselves so they don’t burn.

Step 8. Roast the chicken with the feet towards the back of the oven for approximately 50-60 minutes or until the juice runs clear.

Step 9. Cover the chicken with tinfoil and allow to rest for 10 minutes before carving.

Rosemary Chicken


  • 1 large, free-range chicken
  • 1 onion, chopped into large chunks
  • 2 cloves garlic, crushed
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 15ml dried Italian herbes or dried rosemary
  • salt and pepper to taste


Step 1- Heat oven to 180 C

Step 2 – Pat chicken dry with kitchen paper towel.

Step 3 – Zest half the lemon then juice it to make a basting with salt, pepper, crushed garlic, dried Italian herbs or dried rosemary and a bit of olive oil.

Step 4- Slice the skin of the squeezed lemon and place inside the chicken cavity along with the onion and 2 sprigs of rosemary.

Step 5 – Slice the remaining lemon into thin slices and slip them underneath the chicken skin on the breast and thigh area careful not to tear the skin.

Step 6 – Take the remaining rosemary sprigs and slide them under the chicken skin on the breast area.

Step 7 – Transfer to a roasting pan and truss the chicken legs.

Step 8 – Don’t forget to tuck the wing tips under themselves so they don’t burn.

Step 9 – Roast the chicken with the feet towards the back of the oven for approximately 50-60 minutes or until the juices run clear.

Step 10 – Cover the chicken with tinfoil and allow to rest for 10 minutes before carving.

Stewed Chicken Gizzard


  • 500g chicken gizzards
  • 2 tablespoons olive oil
  • ¼ cup chopped tomatoes
  • 1 or 2 chopped onion
  • 2 tablespoons crushed garlic
  • A tablespoon of paprika
  • A teaspoon black pepper for seasoning
  • ½ chili powder for seasoning
  • Salt for seasoning



Step 1  – Since chicken gizzards are considered as inner parts of chicken, you have to wash them as clean until you can’t feel the sticky surface on them.

Step 2 – Boil them for an hour until they are tender. Don’t forget to add salt to give them taste. Make sure the water is enough for boiling the gizzards.

Step 3 – Add some ingredients as chicken gizzards boil. First, add olive oil, paprika, and black pepper. If you want to make the dish taste a bit spicy, you may add the chili powder. If it isn’t then you can put only small amount of it.

Step 4 – Cook the mixture until the gizzards turn brown.

Step 5 – Add vinegar to the mixture.

Step 6 – Fry the onions and garlics until they turn brown. Add them to the mixture.

Step 7 – Cook the mixture using medium heat. At last, insert the tomatoes to the cooked dish. Stir them well.

Step 8 – Give water to the mixture. Turn the heat down.

Step 9 – Cook the mixture for more or less 20 minutes.

Step 10 – Voila! Your stewed chicken gizzards are ready.



Cranberry Chicken


  • 2 cloves garlic
  • cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1­ cup cranberries, divided
  • 8 pieces chicken (thighs, drumsticks or a mixture)
  • Nonstick spray, as needed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme, plus extra sprigs for finishing
  • 1 tablespoon chopped fresh rosemary, plus extra sprigs for finishing


Step 1 – In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ­ cup of the cranberries until smooth.

Step 2 – Place the chicken pieces in a large zip-lock plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.

Step 3 – Preheat the oven to 190°. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.

Step 4 – Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.

Step 5 – Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.

Step 6 – Raise the oven temperature to 220° and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.


Spinach-Feta Chicken Rigatoni Pasta


  • 340g rigatoni pasta
  • 600g boneless skinless chicken breasts, cut into in.-thick strips
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 3 garlic cloves, minced
  • ¼ teaspoon pepper
  • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine or additional broth
  • 6 plum tomatoes, chopped
  • 2 cups fresh baby spinach
  • ¾ cup crumbled feta cheese


  1. In a 5lt stockpot, cook pasta according to package directions. Drain; return to pot.
  2. Meanwhile, toss chicken with 2 tablespoons oil, teaspoon salt and pepper. In a large skillet, cook and stir chicken, half at a time, over medium-high heat 3-5 minutes or until no longer pink; remove from pan.
  3. In same skillet, heat remaining oil over medium heat. Add garlic; cook and stir 1-2 minutes or until tender. Add broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook 2 minutes. Stir in tomatoes and remaining salt; cook until tomatoes are softened. Stir in spinach until wilted.
  4. Add chicken and tomato mixture to pasta; heat through, tossing to combine. Serve with cheese.

Summer-In-Winter Chicken


Step 1 – Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.

Step 2 – Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraiche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.



  • 1 tbsp olive oil
  • 4boneless skinless chicken breasts
  • 200gpack cherry tomatoes
  • 3 tbsp basil pesto
  • 3 tbsp crème fraiche (half fat is fine)
  • fresh basil, if you have it
  • ¾ cups spinach leaves



Creamy Chicken Piccata


  • 1 ½ kgs boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 ½ tablespoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 ¼ cups chicken stock
  •  ¼ cup dry white wine
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped fresh parsley leaves
  •  ¼ cup capers, drained


Step 1 – Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

Step 2 – Heat canola oil and butter in a medium skillet over medium heat.

Step 3 – Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 70 ̊C, about 4-5 minutes per side; set aside. Reduce heat to medium low.

Step 4 – Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.

Step 5 – Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in heavy cream, parsley and capers; season with salt and pepper, to taste. Return chicken to the skillet.

Serve Immediately



Creamy smoked chicken and chive pasta

1. In a wide pan, heat the oil and fry the spring onions and garlic over medium heat until they are soft and fragrant.
2. Add the chicken and fry for a few minutes until lightly golden, then add the cream and mustard.
3. Stir and bring to a simmer. Cook for two minutes.
4. Season with salt and pepper. Stir in half the chives.
5. Add the pasta and toss to coat, then remove from heat.
6. Serve hot, scattered with more spring onions and the rest of the chives.

15ml olive oil
Small bunch of spring onions, finely sliced (reserve some for serving)
1 garlic clove, finely chopped
2 medium size smoked chicken breasts, sliced
250ml fresh cream
10ml wholegrain mustard
Salt and pepper, to taste
Handful French chives, chopped (reserve some for serving)
200g pasta of choice, boiled and drained


Sticky Slow Cooker Honey Garlic Chicken Thighs

Place all ingredients not marked ‘after cooking’ into the base of a 2.5 quart slow cooker.

  • Cook on low for 4-5 hours
  • Mix together the water & cornstarch, then stir into the slow cooker.
  • Turn the heat to high and cook for 30 more minutes, or until thickened.
  • Serve over rice, spooning the sauce over everything.
  • Garnish with green onions.


To assemble ahead and freeze:

  • Place all ingredients not marked ‘after cooking’ into a gallon sized freezer bag.
  • Squeeze out as much air as possible, and freeze flat for up to 3 months.
  • To cook, thaw completely before cooking according to directions above.

Bacon and Spinach Stuffed Chicken Fillets


  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Cream cheese, softened
  • 1/2 cup frozen spinach, defrosted and drained
  • 1/3 cup chopped artichoke hearts
  • 1 cup shredded mozzarella, divided
  • Pinch crushed red pepper flakes
  • 4 strips bacon, cut into 4 strips
  • 2 tbsp. extra-virgin olive oil


  • Preheat oven to 400°. Line a large baking sheet with foil. Make slits width-wise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet.
  • In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil.
  • Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Chicken Leg Quarters by Chef Tracey


6 Pieces of BMS Chicken Leg Quarters

1 Chopped tomato

1 Chopped onion

1/2 Cup of chopped Dania

3 Houses of Garlic chopped

1 Chilly chopped

2 Teaspoons of Tumeric

2 Tablespoons of Curry powder mix

1 Tablespoon salt

1 Tablespoon of Olive oil

1 Tablespoon of Lemon juice

1/2 Cup of tomato purée


  1. Place all ingredients in a deep casserole bowl with 1/2 cup of water
  2. Cover with lid.
  3. Allow to marinade for a minimum of 20 minutes.
  4. Place In oven at 170’C for 45 minutes

Serve with rice

Sticky Chicken Drumsticks By Chef Tracey


– 2 kg BMS Frozen chicken drumsticks
– 1 cup roughly chopped onions
– 1 cup chopped tomato
– 2 houses of garlic chopped
– 1 teaspoon Thyme and Rosemary
– 1 packet chicken soup
– 1 cup mayonnaise
– 1 cup apricot or peach jam


  • Place the BMS frozen chicken drumsticks in an oven pan.
  • Put tomatoes, onion, garlic, thyme and Rosemary into the pan with the chicken.
  • In a separate bowl, mix the mayonnaise and jam, into a smooth creamy paste.
  • Spread the all the paste evenly over the pan until all the chicken is covered.
  • Sprinkle the chicken soup over evenly.
  • Place the pan in the oven at 150°C and bake for 1 to 1 hr and 30 minutes.

Serve with jacket potatoes and BMS mixed vegetables.

Piri Piri Chicken

by J Something


  • Two whole baby chickens (spatchocked)
  • Coarse salt to rub
  • Ground black pepper to rub

Piri-Piri-ChickenFor the Marinade:

  • 2 cups good olive oil
  • 8 cloves garlic, crushed
  • Juice of one lemon, freshly squeezed
  • 2 tsps onion powder
  • Good sprinkle of Aromat
  • 2 red chillies, chopped
  • Few dashes Tabasco sauce
  • 1 tsps paprika
  • Generous glug of good quality piri piri sauce


  • Rub both chickens with coarse salt and ground black pepper
  • Place all the marinade ingredients together in a large baking dish and mix well to combine
  • Place both chickens in the marinade and allow them to rest for at least one hour
  • Place the chickens on the braai, turning every now and then, until cooked through
  • One the chickens are cooked, remove them from the braai and toss them in the basting sauce. Coat well, return them to the braai and cook until the basting sauce has browned and set. Turn the chickens to brown them all over.

Serve the whole chickens straight from the braai.