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
Whenever in doubt, add honey. I know it sounds like the easy way out, but it’s SO delicious. I must admit, I’m not a huge fan of sweet meals. This chicken however, won me over. The happy “marriage” of mustard and honey, combined here with the sourness of the lemon and the intense aroma of rosemary, elevate this humble roasted chicken to another level. It’s not at all sweet, just intensely flavoured and incredibly tasty. Did I mention easy? Continue reading
I could easily call this dish “store-cupboard chicken”, since I used whatever was in my fridge and cupboard. But since not all people have the same kitchen supplies, I called it “Citrus Chicken”. Frankly, I had 1 kilo of skinned chicken thighs in the fridge, meant to become my family’s lunch. Continue reading
Can’t say no to sticky, spicy chicken wings. These are basted in hoisin sauce and have a subtle orange flavor. Serve as part of a chinese meal or (even better) in front of the TV with a cold beer and lots of table napkins.
Ingredients for the sauce:
- 5 Tbs Hoisin sauce
- 1 Tbs orange marmalade
- ½ cup soft brown sugar
- 2 red chillies, chopped without seeds
- 3 Tbs ginger, finely chopped
- 4 garlic cloves, crushed
- ¾ cup tomato ketchup
- 1 Tbs cornflour dissolved in 1 Tbs water
- salt to taste
- ½ tsp chilli powder (optional, if you like the heat)
Mix all the ingredients for the sauce, except the chilli powder, in a small saucepan. Bring to boil over medium-high heat, stirring occasionally. Lower the heat and simmer for 5 minutes, stirring, until sauce thickens slightly. Put hot sauce in a blender, add salt to taste and blitz until smooth. Taste the sauce at this stage and add the chilli powder if you think it needs more heat. I always add it, but I do like my wings HOT! Let the sauce cool to room temperature. You can keep sauce covered in the fridge at this stage, for up to two weeks.
Preheat oven to 175 C (350 F). Wash the wings and pat dry with paper towels. Put them in a large bowl and mix with about one cup of the sauce. Stir well to coat. Line one or two baking sheets with foil, depending on how big your oven is. Spread the wings in the baking pan (or pans). Wings must be cooked in one layer and not too crumped. Bake for 50 minutes basting with the extra sauce 2-3 times, until cooked through and caramelized. Serve immediately with fresh coriander and the napkins.
I can’t think of a lot better ways to roast chicken thighs. This is such a better alternative than take-away «chicken gyros» and a great solution to feed hungry, sunday crowds. Half I marinated with a fair amount of fragrant spices like cumin and paprica. The other half with sumac and thyme for a more lemony accent. Continue reading
I remember eating meat loaf once a week. My mother used to make it using a combination of beef and pork mince. Over the years our eating habits changed and we became more conscious of what kind of meat we eat. So beef and pork were replaced by chicken breast mince. Baking the mince in a loaf pan helps keep its shape, but I like to take it out of the pan half way through cooking time and pour over it some white wine for extra moisture. Any left overs of this loaf, make the perfect chicken sandwich. Make sure you spread the bread with mustard. Continue reading