Sweet, Sticky, Spicy Chicken Wings

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Can never say no to these. In fact, I wouldn’t mind having this dish on repeat. They are finger licking good! And it’s because of this delicious home made BBQ sauce. I never use store bought BBQ sauce, as it may have a lot more sugar than the one you will cook at home. You do need the sugar for these wings to caramelize but not too much of it. As they roast, they will darken and become sticky and delicious and highly addictive. Continue reading

Moroccan Chicken and Rice pot

moroccan chicken rice

This is the best dish I cooked all week. Not only because it’s really tasty, aromatic and delicious but also because of it’s simplicity to prepare. It’s one of those one-pot dishes that take 20 minutes to prep and then the oven does the work. But when you present it at the table everyone thinks you were really sweating it in the kitchen. And it’s healthy. You don’t have to pre-fry the chicken before roasting. As I said the oven does the work. What more can you wish for. Continue reading

Thai Noodles with Chicken and Broccoli

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I LOVE this! I really don’t know if I’m entitled to call them Thai noodles as I very much doubt this is an authentic Thai dish. Whatever the case, all the great Thai flavors are there; Lemongrass, ginger, chilies, kaffir lime leaves and garlic are blended together to form a delicious, aromatic paste, the heart of this dish. This recipe is very easy to prepare. The most important thing is preparation and having all ingredients within arms reach. Once you get that right, then all you need to do is just throw everything in the wok in the right sequence. Continue reading

Stir-fried Orange Chicken

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Orange chicken is a Chinese take-away favourite. It’s batter coated, deep fried pieces of chicken, with a fairly thin coating of sweet and spicy orange-soy sauce. I decided to create a stir-fried version of this dish, to avoid the deep frying. I know, I’m not always proud of my healthy food choices, but who needs deep frying when a dish tastes this good with one third of the oil. I also made it a bit more saucy so that you can feel the sweet, tangy, spicy, orangey sauce in every bite, and not just a hint of it. This dish can be done in half an hour. Serve it with rice but plain is also fantastic. This beats Chinese take-away any day. Continue reading

Spicy Oyster Mushrooms with Lemon and Garlic

 

oyster1I bought all these mushrooms once to make a pasta sauce but never got round to it, as –and this is typical- I already cooked far more food than my guests could consume. So I got stuck with portobellos, cap and 500 grams of oyster mushrooms. The portobellos turned into a tasty mushroom stroganoff and the caps into a creamy mushroom soup. And that left the oysters. So I decided on something really quick, flavourful and spicy. I cooked them in my griddle pan with a little bit of oil then added tons of flavor with garlic, lemon and soy sauce. I finished them with a generous sprinkling of chili flakes (don’t even think of leaving them out) and yum! Seriously good eats! Continue reading

The Perfect Chicken Curry

Chicken curry.jpgI’ve said this before: If you want to make a devilishly good curry, make your own curry paste. Nothing beats the aroma of freshly ground spices and believe me, it’s no fuss! Ok, I admit that opening a jar of store-bought curry paste is simpler, but if you want your guests to be wowed, home made paste is the way to go. In order to make this easier, I used already ground spices in the paste but if you want to go the extra mile, first dry roast whole spices and then grind them. Continue reading