Honey Mustard Chicken

Honey Mustard Chicken

A while ago, we received a festive hamper that contained a large bottle of organic honey and some delicious looking mustard.  It remained in my kitchen cupboard, waiting for me to get inspired to use it in my culinary endeavours.  Well, last week was the auspicious day and I finally used the honey and the mustard extravagantly to create a memorable baked dish.

900gms skinless chicken, jointed, washed and drained; 1/4 cup prepared mustard; 1/4 cup honey; 2 tbsp curds; salt and pepper to taste; 2 cloves garlic, minced; a few basil leaves- I used Italian basil which grows in my garden, chopped; salt to taste; 1 tbsp olive oil.

Garnish: More Basil Leaves according to taste.

Whisk the honey, mustard, curds, olive oil,  salt and pepper to a smooth consistency.  Stir in the garlic and chopped basil leaves.  Place the chicken in a baking dish and pour the mixture over the chicken.  Make sure all the pieces are covered.  Cover and keep aside for 20 minutes.  Bake in preheated oven at 175 degrees C for 45 minutes to 1 hour until chicken is cooked and juices run clear.  Garnish with the basil leaves.  Rest for 10 minutes. Serve with a salad for lunch or dinner. 

To Attend Eating For Beauty Lifestyle

 Cooking Classes CLICK HERE

Rice Wine Chicken

Rice Wine Chicken

A few months ago I realised that I had accumulated extra points over the years thanks to our credit card purchases in different places.  I had no idea that I could exchange the points for a variety of things.  So, I went through the catalogue and was really excited to see that one of the items available was a roaster.  To cut a long story short, I went and got it and this is the first recipe I made using my Roaster Oven and everyone loved it.

The original recipe is from http://tenplay.com.au/channel-ten/masterchef/recipes/tequila-and-lime-chicken-with-chilli-ginger-garlic-sauce-and-baked-potato

I had this really old bottle of home made rice wine given by a friend and decided to use  whatever ingredients I had in my kitchen.  So here goes...

The Recipe:

1 whole skinless 2 kg chicken- clean, wash and thoroughly drain;  1/2 cup Chinese Rice Wine; zest and juice of 2 lemons; 2 tbsp olive oil; 1 tsp crushed Pink Himalayn salt.

Mix ingredients together and marinade the chicken overnight.  Next day, bring it to room temperature, preheat the Roaster Oven for 5 minutes at 200C, place chicken in a shallow pan with marinade in the roaster and roast chicken for 40 minutes or till done.  Follow instructions given in the manual.  Garnish with coriander leaves and serve hot with ginger- garlic sauce and any flavoured rice.

Ginger Garlic Sauce:

4 red chillies- fresh because we prefer less than spicy food; juice of 1 large lime; 2 cloves of garlic; 1 inch piece ginger; 1 tsp brown sugar; 1/2 tsp salt or more to taste; 4 tsp olive oil.

Grind all ingredients to a smooth paste maintaining a liquid consistency.  Transfer to a glass bowl and keep aside till require.  Refrigerate the left over s and use with any roast meat or fried eggs.

To Attend My Healthy Cooking Class CLICK HERE

Triple Grilled Chicken

                           Honey Soy Sesame Chicken

This is an easy and delicious recipe that can be made in minutes. It goes well with noodles or fried rice and is a succulent appetizer too. All you need is a few pieces of chicken, some sauces and a lot of interest and passion to come up with the perfect dish.

The Recipe: 

250 gms boneless chicken, cubed; 3 tbsp honey; 1 tbsp thick soy sauce; 1 tbsp sesame oil; salt to taste; 1 large clove garlic, crushed; 1/4 inch piece ginger, crushed; 1 tbsp sesame seeds and 1/2 tsp pepper corns, powdered.

Wash and drain chicken cubes. Stir all ingredients together in a large bowl except the sesame seeds. Add chicken cubes and mix until the chicken is fully covered with the mixture. Keep aside for a minimum of 15 minutes. Arrange chicken cubes on a baking tray lined with foil and sprinkle the sesame seeds all over.  Heat  oven for 5 minutes and grill chicken for 7 minutes each side at 200C or 400F till done. Garnish with a few chopped coriander leaves and serve immediately with noodles or rice.

To Attend My Healthy Cooking Class Click Here

Classique Moroccan Chicken

Chicken With Cous Cous

Chicken with cous cous tastes much better than it sounds.  I was quite curious as to how it would taste and to my surprise it was really good- feedback received from daughter number two.  I googled cous cous and found out it was similar to rawa or soji  so used that instead.  This is a baked dish, quite dry , low in calories and goes well with chappathis or bread of any kind.  For those who like it watery add more soup. 

The Recipe:

1 kg chicken jointed, washed and drained; 1/2 cup coarse  rawa ( soji) ; 1 cup hot water; 1 chicken soup cube; 1 large onion, chopped; 5 garlic cloves, minced; 1/4 cup olive oil
1/2 tsp coriander powder; 1 1/2 tsp jeera (cumin) powder; 6 dates, pitted and chopped fine;  1/4 cup almond flakes; 1 stick cinnamon; 1 tbsp honey; 1/4 tsp cinnamon powder; salt and pepper to taste;  stir fried vegetables of your choice to serve.

Dissolve the  soup cube in the hot water and pour over the soji or rawa.  Cover and keep aside for 5 minutes.  Fluff with a fork and add 1 tbsp oil and keep aside till required.  
Heat 1 tbsp olive oil in a nonstick pan and stir fry onions and garlic till golden brown.  Stir in the coriander and cumin powder, dates and almonds and cook for two to three minutes or till soft.  Stir in the rawa mixture and add the chicken pieces and cinnamon stick to it. Season with salt and pepper to taste.   Mix together until all the chicken pieces are coated and transfer to a large baking dish.  
Whisk the honey, ground cinnamon, a dash of salt and pepper, remaining cumin powder and olive oil and pour over chicken.  Bake in a preheated oven at 200 C or 400 F for 40 to 45 minutes or until juices run clear when pierced with a metal skewer.  Remove from oven, keep covered for 10 minutes and serve with vegeables of your choice.

To Attend My Low Calorie Cooking Class CLICK HERE 

 

 

Arabic Rice

Arabic Rice

I loved this rice from the minute I ate it a few years ago in Bangalore and made up my mind to get the recipe by hook or by crook.  I can't tell you how many recipes I've tried from www.google.com and how often we ate the many versions of  Arabic Rice.  To cut a long story short, I was going through my list of recipes last month and decided to google the internet once more and I found what I had been searching for.  Here it is, modified by me.  I cooked and froze about 6 boxes for the family to use while I am travelling or too lazy to cook.

The Recipe:

1 kg skinless chicken, jointed, washed and drained; 250 gms Low G. I. brown  Basmathi rice, washed and drained; 1 large tomato, quartered; a fe carrots; 6 cloves garlic, crushed;  1 lemon juiced; rind of 1 lemon; 1 tsp pepper to taste; 1/4 cup olive oil; 1 stick cinnamon; 3 cloves; 3 cardamoms; 1large onion sliced; 500 ml water. 3 boiled eggs for garnish, halved.

Mix the spices, garlic, lemon juice, rind, pepper powder and olive oil in a bowl.  Marinade the chicken in half of this mixture for 30 minutes.  Next, boil the chicken and carrots in 500 ml water and simmer for 5 minutes.  Take the chicken and carrots out and keep warm.  Measure 500 ml stock to cook the rice and keep the remaining aside.
Heat 1 tbsp olive oil in a non stick pan and stir fry half the onions till glazed.  Add the rice and gently stir fry till coated with oil.
Heat 1 tbsp olive oil in another non stick pan and  fry the remaining onions till golden brown.  Add the remaining lemon and olive oil mixture and stir fry for 2 minutes.  Add to the rice and mix well.  Transfer to rice cooker and add the 500 ml stock.  Cook till done.  Transfer to large pyrex dish and layer the chicken and rice.  Pour the remaining stock over and bake for 15 minutes at 200 C or 400 F till the chicken on top is brown.  Garnish with carrots and boiled eggs and serve with a mint and cucumber yoghurt.  This is one dish I could eat everyday.  Mmmm...

To Attend My Low Calorie Cooking Class CLICK HERE

Bak Kut Teh

Chinese Herbal Soup

I had this friend who used to rave about Bak Kut Teh whenever we met her.  People we met would ask us whether we had tasted this and we were quite perplexed at the excitement and eagerness involved.  Their eyes would light up, their noses twitch and we were longing to try this long awaited dish.  At long last, a friend invited us to try it out at a place well known for it.   So we tried it and tested it and enjoyed it and here is the recipe too.

Bak-kut-teh (also spelt bah-kut-teh;  is a Chinese soup popularly served in Malaysia and Singapore, where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like the Riau Islands and Southern Thailand.

The name literally translates as "meat bone tea", and at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. Despite its name, there is in fact no tea in the dish itself; the name refers to a strong oolong Chinese tea which is usually served alongside the soup in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Source:  Wikipedia

NB:  I made it with chicken and it's a very aromatic, lip smacking dish.

The Recipe:

500 gms chicken on the bone, chopped into small pieces; 1/2 teaspoon pepper powder; salt to taste;3 tbsp olive oil I used oil; 2 cloves  garlic, crushed;1 star anise (star spice);1 piece cinnamon;1 teaspoon black peppercorns;1 teaspoon szechuan peppercorns (or ½ tsp. white pepper and ½ tsp. crushed red chillies);1 chicken stock cube; 2 tablespoons dark soy sauce; 1.5 litres boiling water; light soy to taste; any vegetable of your choice- optional.  I used broccoli.

Marinate meat in pepper and salt for half an hour. Heat pan until very hot.  Add two tablespoons of oil and fry meat until well-browned. Remove and keep covered in a dish.  In a new pan heat remaining 1 tablespoon oil.  Add the garlic and  stir-fry for half a minute, then add the fried meat and everything else except the light soy.  (Can use the cooker).   Boil rapidly for ten minutes, then reduce the heat and simmer for two hours until the meat is falling apart and very tender. Remove excess oil from surface before serving, and add light soy to taste.  

For a quicker version, use the cooker and pressure cook for 10 minutes so that the meat falls apart. Serve piping hot with white rice or have it as it is.

If You Liked This Recipe, Do Sign Up For My Cooking Class

Ruth Isaac

Grilled Indian Butter Chicken

                                      My Butter Chicken

This is a recipe that I have had for decades and sparingly made because I reserved it for very special occasions.  I felt guilty cooking such rich food and adding to our daily calorie count.  However, after we came to Malaysia, I started grilling meat instead of frying it and experimented with all my recipes until I came up with delicious alternatives.  This is one such and a joy to behold and cook.  The rich, vibrant colour of the gravy makes it a knockout every single time.

The Recipe:

500gms boneless chicken cubes, washed and drained.

Grind  1 tsp chilli powder; 2 tbsp ginger garlic paste; 2 cloves; 2 cardamom pods; 1/2 tsp methi seeds, roasted;  1 tsp vinegar or to taste; salt to taste; juice of 1 lime; 1/2 cup curds. Marinade overnight.

For the Gravy:  500gms tomato puree - tinned or fresh; 50 gms cashew nuts, roasted and powdered; 1/4 tsp pepper powder, freshly crushed; 1/4 tsp chilli powder; 1 tsp brown sugar or more to taste; 1 tbsp butter; 1/2 cup water to mix with the tomato puree.

For the Garnish:  2 tbsp milk powder mixed with 2 tbsp water- should be a thick, pouring consistency; coriander leaves, chopped.

Next day  grill the chicken  in a preheated oven at 250 Celsius for 5 to 7 minutes both sides.  The first side takes longer, so watch the chicken carefully.  When done cover and keep hot.

In the meanwhile make the sauce.  Mix the tomato puree with the water and keep ready for use.  Heat a deep nonstick pan and heat the butter on a medium flame until it melts.  Lower the flame, add the cashew nut powder and stir fry golden brown.  You have to be very quick as the cashew can burn easily.  Pour in the tomato puree, add the salt, chilli powder, pepper powder, sugar and taste to adjust the flavour.   Increase the heat, keep stirring until the gravy is thick and dark red.   Add the chicken, bring to the boil and  remove from the fire.  Transfer to serving dish.  Just before serving garnish with the milk powder  and coriander leaves.  Serve hot with Jeera Rice or any Indian Bread.

NB:  I use fresh, ripe tomatoes for the puree.   Just grind it together and use.

To Attend My Cooking Class CLICK HERE

Spiced New Year Chicken

Mixed Spice Chicken

This is a recipe worthy of a celebration and deserves to be on any festive menu.  My late mum in law was a great cook and gave me her sister's recipe book nearly three decades ago.  Although it was tattered and the pages falling apart, I was able to salvage many of the recipes from it and thinking about it makes my mouth water.  Those were recipes of a bygone era and hardly anyone makes them today.  This is one which has becomne a family favourite and it could become yours too.

Wishing all my friends and family a Prosperous & Delicious 2015.  May you reach for the stars and achieve all your dreams.

The Recipe:

1 large chicken ( 2 kgs), skinned, jointed, washed and drained; 2 large onions, sliced fine; 2 tbsp oilive oil for cooking.

Masala:  5 cardamoms; 5 cloves; 1 1/2 tsp aniseed (saunf):  Roast in a pan and cool.  Add 2 tsp chilli powder or more to taste; 1/2 tsp turmeric powder; 1 inch piece ginger, sliced; 12 flakes garlic, cut small; salt to taste and grind to a smooth paste with 1/4 cup vinegar.  Marinade the chicken in this mixture overnight in your refrigerator.  Next day, bring to room temperature and keep ready for cooking.

Heat the olive oil in a large non stick pan and stir fry the onions to a beautiful golden brown on a medium flame.  Add the chicken aand gently cook until brown all over.  If there is any marinade remaining add it to the chicken.  Cover and cook for 10 minutes checking frequently to ensure it does not get caught at the bottom.  A little water (1/4 cup) may be added for additional gravy.  Test to see whether chicken is cooked and remove from fire.  Serve hot with Jeera Rice or any of the recipes you find on my blog.  This is one of those recipes that you fall in love with and crave for again and again.

A Magical Christmas Menu

Chicken Ghee Roast

 Christmas will always be Christmas!  No matter what happens to you or where ever you may be this is the time for family, friends, fun, food- lots of it and celebrating the birth of a baby boy who changed the history of the world. "Unto us a child is born, King of all creation, Came He to the world forlorn, The Lord of every nation!"

I always plan my Christmas Menu in advance and have lots of food and everybody's favourites are included in the list.  This year I chose to make Chicken Ghee Roast, a traditional Mangalorean delicacy which is indeed a magical recipe- simple and absolutely delicious.  Chicken Ghee Roast is a favourite in my home town and can be made with any recipe as long as it is cooked in ghee.  I can almost smell it now and I am drooling as I contemplate this special dish.

The Recipe:

1 large chicken ( about 2 kgs), remove skin, joint, wash & drain;

Masala :  1 tbsp masala powder of your choice; 2 tbsp curds; 1 tbsp ginger -garlic paste; salt to taste and 3 tbsp ghee for frying.

Marinade the chicken overnight in the above masala (except the ghee) the refrigerator.  Next day, bring to room temperature and cook for 5 minutes in a covered non stick pan without water.  There is enough water in the chicken to allow it to cook.  Remove the cover and let the water evaporate on a medium flame.   Add the ghee, gently stirring so all the pieces are coated and the gravy begins to thicken.  When the chicken is thick and brown throw in some chopped spring onions.  Remove from fire and cover and keep.  Serve with all the accompaniments as below.

Salads are a blessing to busy housewifes and a quick way to get a lot of vegetables and they always feature heavily at all my parties and feasts.  This year I have made  Christmas Candle Salad, called so because the finished dish resembles a candle of sorts.  I have also made Pineapple Pachdi to go with the Yellow Raisin Rice and two varieties of Seven Layered Salad and of course the inevitable cucumber with strawberries and pineapple.  Enjoy your meal with any of the delicious Christmas Goodies like Christmas Cake, Kalkals or Masala Nuts.  A Magical Christmas Menu Indeed.

Christmas Candle Salad

The Recipe:

1 green zucchini, cut into 5 cm pieces; 1 large tomato, cut into slices and wedges (3 should do); 1 small glass; Herbal Aloe Concentrate for dressing; salt to taste.

Arrange the  zucchini and tomatoes on a plate with the glass in the centre.  See photograph.  Arrange the tomato wedges and a few pieces of zucchini in the glass and pour 3 capfuls of Aloe over.  A crunchy, tasty salad that goes well with Chicken Ghee Roast.

Pineapple Pachdi

This is a surprising recipe that I came across in Malaysia and it goes very well with any kind of flavoured rice and meats.  It is also one that we used to eat as kids by the bottle because it was so yummy.  

The Recipe:

1 semi ripe pineapple, skinned and cubed after removing the core.  1 tsp chilli powder; 1 tbsp ginger-garlic paste; 1 medium onion, sliced fine; 1 sprig curry leaves; 1/4 cup white vinegar; 1/4 cup brown sugar; a pinch of mustard and salt to taste; 3 tbsp oil for frying.

Heat oil in a non stick pan and add the mustard.  When it crackles, lower the flame, add the curry leaves and onions and stir fry till onions are golden brown.  Stir in the ginger- garlic and cook till it smells good.  Add the chilli powder, salt, sugar, pineapple cubes and the vinegar along with a cup of water.  Stir it well and then lower flame and cover and cook for 10 minutes.  Keep stirring until thick and gooey.  Add more sugar if required.  Cool and bottle.  Store in the refrigerator and erve with any flavoured rice.

                                                    Cucumber Strawberry Salad
This is a wonderful salad that looks good and I always get remarks about the strawberries whenever I serve it as the green and red colours of Christmas show up to a great advantage.  Takes a jiffy to make and can be eaten very fast as you won't be satisfied with one helping alone.

The Recipe:
1 medium cucumber, washed and sliced very thin; 3 strawberries sliced fine; vinegar and salt to taste; 3 strawberries for garnishing.

Marinade the cucunber in the vinegar and salt to taste for 20 minutes.  Drain in a large strainer.  Mix in the sliced strawberries.  Adjust for seasoning and transfer to a glass bowl.  Garnish with remaining strawberies and serve very cold.

Seven Layered Salad

Seven Layered Salad

This has to be one of the most interesting salads I have made.  I read about it a few years ago and have been waiting to try it out.  All you need is your choice of vegetables, fruits and dressing.  The only time you spend is in cutting the vegetables and you'll be more than rewarded for your efforts.  Makes a great centre piece as well.

The Recipe:

Seven Vegetables and fruits of your choice- I used salad leaves, carrots, green and purple cabbage; red and yellow tomatoes, seedless grapes and red apples which I cubed.  Salad dressing of your choice- 1 cup

Arrange the fruits and vegetables in a large glass bowl carefully maintaining a contrast between each layer.  Pour the dressing over and keep overnight in your refrigerator.  Next day arrange some red and yellow tomatoes on top and be as creative as you can.  Make sure you get a good photograph as you want to record your genius for posterity.  Serve cold.

                                                                                      Yellow Raisin Rice

This is another aromatic preparation reserved for festive occasions.  It is very popular and goes well with any kind of meat especially chicken.  As kids we loved to pick out the raisins and leave the rice.  It is one of my favourites and I was pleasantly surprised to see it featured on so many menus when we came to Malaysia many years ago.

The Recipe:

1 cup rice, washed and drained; 1 tbsp ghee; 2 tbsp raisins, washed and dried; 1/2 tsp turmeric powder; 1 tbsp ginger-garlic paste; 1 medium onion sliced fine;1 stick cinnamon and a few cloves;  salt to taste and 2 cups hot water.

Heat the ghee in the non stick pan and fry the spices,  onions and ginger-garlic paste to a golden brown on a medium flame.  Add the rice and gently stir fry until all the grains are coated.  Transfer to rice cooker, add salt to taste and hot water and cook until done.  Serve with all the above dishes.

Enjoy  A Magical Christmas  Menu and may each and everyone be blessed!

Dessert:  Macaroons, Cake or kalkals.  Take your pick
http://www.fromthefryingpan.blogspot.com/2014/12/cinnamon-macaroons.html

OR
http://www.fromthefryingpan.blogspot.com/2014/12/gluten-free-christmas-cake.html

OR
Kalkals
http://fromthefryingpan.blogspot.com/2011/12/time-to-bond.html


Wind up your meal with Cashew nuts &  Hazelnut Liqueur

http://fromthefryingpan.blogspot.com/2011/12/his-hers.html


http://fromthefryingpan.blogspot.com/2013/12/exotic-christmas-liqueur.html

Baked Soy Chicken

Chicken With Wine

One of my favourite occupations when I have the time is browsing through cook books and magazines for different recipes and then creating my own recipe.  I am also doing my best to come to my ideal weight and have just 2 more kgs to go.  So I have changed my cooking method to baking or grilling and counting my calories while eating delicious meals every day.

The Recipe:

1 kg chicken, skinless- jointed, washed and drained; 1 small head of broccoli cut into finger sized pieces; 2 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp brown sugar; 3 tbsp olive oil; 2 cloves garlic, minced; a small bunch of celery leaves (about 1/2 cup); 3 spring onions, cut fine; 1 small onion, sliced fine; salt and pepper to taste.

Marinade chicken overnight in the above ingredients in the refrigerator.  Next day bring to room temperature and bake in a preheated oven at 425 F or 220 C for 30 minutes until brown.  Turn the pieces over and bake for another 10 minutes or till cooked (metal skewer inserted into a piece of chicken should come out clean and there should not be red liquid coming out).  Serve with crusty bread or wholemeal toasted buns. 

Fusion Quinoa Pulav

Quinoa, A Healthy Option

I have been wanting to try this recipe for sometime and a couple of weeks ago, I got the opportunity.  I had some quinoa which I had bought some time ago and I had some rice which I wanted to use.  I decided to follow my usual recipe for Pulav and use Quinoa instead.   It was really delicious and a little will make you full .  And it's also very appetising to boot and the bonus is it has less calories than the traditional pulav.

The Recipe:

125 gms rice; 125 gms quinoa; 1 tbsp olive oil to fry the rice; ½ kg chicken.  Wash and dry.  Cut into large pieces.

Blend the following to a smooth paste:  1 large pod garlic, peel, wash and cut small; ½ inch piece of ginger, wash and cut small; ½ tsp turmeric powder; 3 cloves; 1 small piece cinnamon;2 cloves; 2 cardamoms, whole;  a few coriander & mint leaves; 2 green chillies, cut small; 1 large tomato, washed and  cubed.  This is the masala.

2 large onions, sliced fine; 3 tbsp olive oil.

500 ml hot water.

Place the masala, cut chicken with salt to taste and cover and cook in a large pan till tender.  Takes about 10 minutes. Next, heat a non stick pan and fry onions till golden brown.  Reserve half for the garnish.  Add the meat to the remaining onions and fry on a medium flame till gravy is thick. 

In the meanwhile, wash and drain the rice and quinoa seperately and fry in 1 tbsp oil in a 

nonstick pan till all the grains are coated.  Transfer to rice cooker, add the chicken masala

 and 500 ml hot water and cook till done.  Garnish with halved hard boiled eggs and serve hot with Curd Salad.  A very appetising dish indeed.

Butterly Delicious Chicken

                               Chinese Butter Chicken

Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken.  Our tastes buds ran riot when the beautifully presented dish was brought to our table.  It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish.  It is very similar to Butter Prawns and tastes just as good. I couldn't wait to make it myself.  And now that I have, here is the recipe.

The Recipe:

250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk ;  (I used coconut milk);1 tsp sugar;  salt to taste.

Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.

Combine plain flour & corn flour in a bowl.  Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes.  Heat oil in a deep pan.  Dip chicken in the beaten egg, then the flour.  Heat oil to smoking hot and deep fry on medium heat until golden brown.   Drain on kitchen towels and cool.  Heat  butter in a non-stick pan, add curry leaves and stir fry till fragrant.  Pour in the evaporated milk, simmer on low fire till  thick.  Add in sugar and salt.  Pour onto chicken arranged in a serving dish .  Serve hot with plain rice.

Baked Herby Chicken

Lemony Mint Chicken

I have been trying out various baked recipes with chicken from a cook book I was gifted decades ago.  The best part about these recipes is that you spend a few minutes preparing the ingredients, marinade it overnight and then throw it in the oven and leave it to cook while you get other things done.  Very suitable for a busy day and a great way to save time and multi task.

The Recipe:

1 large chicken (about 2 kgs) skin, joint, wash and drain; 1 bunch mint leaves, washed and chopped; 3 spring onions, washed and minced; 1 medium onion, sliced fine; 1 large tomato, cubed; rind and juice of 1 lemon; 4 cloves garlic, crushed; 1 tsp black pepper, coarsely crushed; salt to taste and 2 cups thick home made curds or yoghurt.

Mix all the ingredients together and marinade the chicken overnight in the refrigerator.  Next day, bring it to room temperature and transfer to a large pyrex dish.  Bake in preheated oven at 250 C  for 45 to 50 minutes or until done ( insert metal skewer in the chicken and when the juices run clear it is done).  Serve hot with any flavoured rice and cucumber salad.