- 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.
- 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.
- 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.
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
- 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.
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
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.
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
- Place all ingredients in a deep casserole bowl with 1/2 cup of water
- Cover with lid.
- Allow to marinade for a minimum of 20 minutes.
- Place In oven at 170’C for 45 minutes
Serve with rice
– 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.
by J Something
- Two whole baby chickens (spatchocked)
- Coarse salt to rub
- Ground black pepper to rub
For 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.
A little twist on the traditional tandoori chicken but this dish is guaranteed to wow your guests at the dinner table. It is a fitting meal for an outdoor lunch, or for hosting friends and family around a dinner table. The yogurt can be jazzed up by adding some chilli for a little extra spice.
1 whole chicken
3 cup plain yogurt
2 tsp cumin powder
2 tsp coriander powder
2 tsp chili powder
2 tsp garam masala
3 tsp turmeric
2 tsp tomato paste
3 whole lemons
1 bunch cilantro
WHAT TO DO
For the marinate
In a bowl mix 2 cups of yogurt, all the spices, tomato paste, juice 1 lemon and 2 tsp olive oil mix well. Rub marinate over the chicken well. Let it marinate for a few hours. For best flavour results, marinade overnight.
Pre- heat over at 170 degrees… take one lemon and poke small holes in it. Stuff it in the chicken carcass. It will keep the chicken moist while it roasts.
Season chicken with salt and pepper.
Roast for 35 min or until done.
In a blender, add remaining yogurt, cilantro and the juice of 1 lemon seasoned with salt and pepper.
Blend until smooth.
To serve squeeze the roasted lemon from the chicken carcass over the chicken and serve with the cilantro yogurt, Naan bread and green salad of your choice.
I am a big fan of Asian food. Since moving to USA, I have learnt so much about Asian foods. It is such a huge cuisine here and fried rice is, by far, my favourite Asian dish. Fried rice is perfect if you have left over rice from the night before. This dish allows you to be creative. You may add all types of veggies that you prefer and even different proteins, such as chicken, steak, and prawns. You may even leave out proteins entirely for a vegetarian option. This is the perfect dish to share with friends and family.
2 cups white rice (cooked)
¼ cup red peppers – diced
¼ cup broccoli florets
¼ cup grated carrots
¼ cup coriander leaves
¼ cup spring onions – chopped
2 chicken breast – cubed
1/3 cup soy sauce
3 tbsp sesame seed oil
3 scrambled eggs
In a wok on medium heat, add sesame oil.
Wait until the oil is nice and hot, then add chicken breast cube. Season with salt and pepper.
Give the breast cubes a good sear for 3 minutes. Add red peppers and broccoli florets and allow to cook for 2 minutes.
Now add rice and carrots cook for some two minutes give it a good mix, all the while, making sure that the rice does not stick to the Wok.
Add soy sauce and give it a good mix cook for a minute.
Remove of the heat and add springs onions, coriander and scrambled eggs.
Toss everything together, season with salt and pepper to taste …garnish with spring onions and coriander
Sometimes the most unlikely combinations of foods make for the most sensational tastes. The key to making memorable foods is to be adventurous ad creative. The following are the instructions and ingredients for making delicious sausage muffins, a surprisingly scrumptious snack.
Sausage Muffin Ingredients
1 cup all-purpose flour
½ tsp Baking powder
2-4 tbsp. Sugar (to taste)
½ cup Melted salted butter
¼ cup Milk
1 tsp vanilla extract
2 large eggs (for the batter)
Non-stick spray or melted butter for brushing muffin pan
3 large sausages cut into three each
Add the 2 eggs and sugar in a mixing bowl and whisk until the sugar dissolves which is about 2 minutes
Add the all-purpose flour, baking powder, melted salted butter, milk and vanilla essence into the bowl. Mix until you have a batter with no lumps.
Prepare the muffin pan by brushing lightly with melted butter or spray with non-stick spray.
Spoon 2-3 tablespoon batter evenly into each muffin pan. Place the sausage in the middle of the batter or however you like it and place in the oven.
Bake in preheated oven at 180c for 15-20 minutes or until golden brown.
Here you have your Sausage Muffins; Serve warm and enjoy
8 plump chicken thighs, skin on
2 tbsp chopped thyme
2 tbsp olive oil
750g new potatoes
2 tsp paprika , sweet or smoked
Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the thyme, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Drizzle the honey on top before baking. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.