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Chicken Puttanesca

Monday, February 20, 2023

Puttanesca tomato sauce, originated from Naples, packed with black olives, garlic, chilli flakes, capers, oregano, and anchovies—is traditionally paired with various kinds of pasta. But this pleasantly spicy sauce is also supremely good with skin-on and bone-in chicken thighs that have been pan seared crispy first then simmered low and slow in the rich sauce to absorb all the flavours for an easy dinner that will be a hit with all the family. If desired, serve over some mashed cauliflower or zucchini noodles.

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Lemon Garlic Butter Chicken Thighs

Wednesday, November 30, 2022

These delicious lemon garlic butter chicken thighs are packed with flavours, keto friendly, and not only it is easy to make and it will come together in no time, making it the perfect dish to serve any weekday. Serve alongside your favorite vegetables or seasonal salad or over pasta, mashed potatoes, and rice if you are not doing low-carb. You can also serve this with some crusty bread to soak up all that amazing lemon garlic butter sauce.

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Portuguese Piri Piri Chicken

Sunday, October 16, 2022

Piri piri (or peri peri / peli-peli) chicken, a very popular Portuguese dish, is traditionally made with piri piri chilli peppers which originated in South Africa, and were imported to Portugal from two Portuguese colonies, Angola and Mozambique. However, you can use any hot chilli such as bird’s eye chilli, or a even chilli paste (I used sambal olek here) to make the marinade. Allow the chicken to marinate for 4-6 hours for the optimum flavor and texture. You don't want to marinate it longer than overnight as the marinade contains accid which will result more stringy and dry chicken if you leave it too long. Serve this easy one-pan traybake with rice (to soak up the extra sauce), a salad or potatoes for a wonderful weekday meal.

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Harissa Honey Chicken Lollipops

Friday, May 06, 2022

This particular chicken lollipop recipe is a Indo-Chinese favourite appetizer where frenched chicken wings are marinated, baked (or fried) until crisp and tossed with a sticky sweet and hot sauce (harrissa honey sauce). Simply put, chicken lollipops are the fried chicken wings but with a more distinct look and spicy flavour.
The name “chicken lollipop” is referring to how the chicken wings look after trimming. To achieve the lollipop appearance, the meat on the chicken wing is cut loose from the bone end and pushed down, a culinary technique known as “frenching.” The recipe is actually very simple. The hardest part of the recipe is to form the chicken lollipops from chicken wings. If you plan to make a huge batch for a crowd, fry the chicken lollipops and make the sauce in advance. Then you can re-crisp the wings at a high temperature for a couple of minutes, re-heat the sauce, and toss to coat just before serving.
Here is a video on how to cut lollipops from the wings that I found on youtube.

	Harissa Sauce
8-10 Whole chicken wings (or simply use meaty chicken drumettes) 1 tbsp Cumin powder 1 tbsp Criander powder 1 tsp Garlic powder 1/3 - 1/2 tsp Cayenne pepper 2/3 tsp Sea salt Black pepper to taste Herbs and greens to garnish Pomegranate seeds to garnish	85 g Salted butter 100 g Harissa 1 tbsp Lemon juice 80 g Honey

Divide the chicken wing into 3 parts (drumette, winglet and wingtip) by slicing through the joints. Save the wingtip for other uses.
French the drumette. Holding the drumette (which looks like a chicken drumstick) by the meaty end, use a small, sharp knife to cut around the thin end of the drummette so the meat and skin are released from the bone. Push the meat down towards the fat end to create a lollipop.
French the winglet / flat. For the winglet, which contains two bones, cut the joint where the bones meet. Trim a small section of the meat from the circumference of that area to expose the bones. Remove one of the bones and push the meat to the end of the remaining bone to form a lollipop.
Transfer the prepared wings to a medium bowl. Add in ground cumin, coriander, garlic powder, cayenne pepper, salt and pepper. Rub the spice mixture into the wing pieces until there is no powder left in the bottom of your bowl. Cover and refrigerate for at least 1 hour, up to overnight.
Preheat your oven to 200C/400F and brush a baking tray with some olive oil. Arrange the chicken wings on the tray and bake in the middle of the oven for 35 minutes or until the chicken is nicely browned and slightly charred, and completely cooked through.
Bring sauce ingredients slowly to a simmer in a saucepan on the stovetop while your wings are baking. When the sauce starts to bubble, turn off the heat and set aside for 5 minutes. The sauce will thickens up after cooling a bit. Toss the wings in the sauce until thoroughly coated. Serve on a bed of fresh herbs and garnished with pomegranate seeds and chopped spring onions if desired.

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Keto Air-Fryer Fried Chicken

Monday, March 28, 2022

Those air-fried chicken thighs come out golden and crispy on the outside and moist and juicy on the inside, and needs only a light coat of of olive oil to become crisp. Spicing up the almond Parmesan mixture with garlic powder, smoked paprika, cayenne pepper gave the coating a wonderful array of flavours, aromas, and colours.
Chicken thighs get a crispy, crunchy coating with a well-spiced blanched almond powder with Parmesan in this simple and easy chicken recipe. Everything comes together deliciously in the air fryer for a family-friendly meal that's perfect for busy weeknights. Serve with a seasonal salad or use them to make chicken sandwiches.

	Breading
3 Boneless chicken quarters, halved 3 Medium eggs Olive oil Salad, to serve Ranch, to serve	100 g Ground blanched almonds 50 g Parmigiano-Reggiano, finely grated 1/2 tsp Garlic powder 1/2 tsp Cayenne powder 1 tsp Smoked paprika powder 1/2-2/3 tsp Salt 1/2 tsp Freshly milled black pepper

Half each chicken thigh, trimming off excess fat if desired. Pat the chicken thighs dry with paper towels. Set aside.
Whisk eggs in a bowl until combined. Stir together all breading ingredients in another bowl until well-mixed. Prepare a large tray lined with parchment paper for the breaded chicken thighs. Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. Place breaded chicken pieces on prepared tray.
Preheat your air fryer at 200C/400F. I usually switch it on about 3 minutes prior to cooking. Coat preheated fry basket with olive oil or cooking spray. Transfer the chicken to the air fryer basket, making sure chicken pieces are not touching. Coat chicken breasts with olive oil. Depending on the size of air-fryer basket, you can make 2-3 pieces at once. I have a small air fryer so I could only fit in 2 pieces at once.
Cook for 8-10 minutes. Open the air-fryer and flip chicken thighs over, and coat with olive oi. Air Fry for 6-8 more minutes. Remove chicken breasts to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining chicken breasts.

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Crispy Greek Chicken with Pumpkin Puree

Thursday, December 30, 2021

This is truly one of the great ways to cook chicken – the golden brown colour and crispiness of the chicken skin is just irresistible. I have used Greek gyros spice mix to marinate the chicken, but you can use any of your favourite spice blend. Any root vegetable puree is great with chicken--celeriac, sweet potato or parsnip, just experiement and enjoy!

	Pumpkin Puree
6 Chicken drumsticks, skin-on and boneless 2 tbsp Gyros spice 2 tbsp Olive oil 50 g Unsalted butter 1-2 tbsp Flat-leaf parsley, chopped	500 g Butternut pumpkin, peeled and cut into 2-3cm dice 1 tsp Sea salt 50 g Unsalted butter, diced 1 Small onion, finely diced Freshly ground black pepper

For the pumpkin puree, place the diced butternut in a saucepan and add cold water until it sits just below the top of the pumpkin. Add in half of the sea salt and simmer until soft, about 20 minutes. Drain any remaining water and set aside.
Meanwhile, heat 30 g of butter in a heavy-based saucepan over low heat. Add the onion and the remaining sea salt and saute until the onion is very soft, about 5 minutes. Add in the drained butternut pumpkin and cook for a further 2 minutes. Reserve some for the garnish if desired. Puree the rest in a food processor or blender. Stir in the remaining butter until completely melted. Taste and season with salt and pepper.
For the chicken, remove them from the refrigerator 1-hour before cooking. Season the chicken drumsticks with Gyros spice.
Heat the olive oil and the butter in a heavy-based skillet over a medium-high heat. Add the chicken drumsticks, skin side down, and cook for 5 minutes, or until the skin is nice and brown. Turn the chicken pieces over. Cover and reduce the heat to low and cook for 15 more minutes.
To serve, spoon the pumpkin puree onto serving plates, top with crispy chicken, chopped parsley and reserved pumpkin dices.

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Baked Stuffed Onions with Ras El Hanout Chicken

Monday, November 29, 2021

Ras el hanout is a spice blend from North Africa, where it is used heavily in Moroccan cooking. This Moroccan spice blend is full of warm spices (like paprika, cumin, ginger, nutmeg, coriander, turmeric, cardamom, cayenne and mace, etc.) that gives the dish a unique aroma and exotic, robust, but slightly sweet flavour. If you don't have ras el hanout, garam masala or curry would work too. Or just use your favourite seasonings.

6 Yellow onions
250 g Carrots
1 tbsp Olive oil (plus more for drizzling)
150 ml Chicken stock
1 tbsp Parsley, chopped (plus more for garnishing)
250 g Chicken mince
1 Clove Garlic, minced
1 tsp Fresh ginger root, peeled and grated
1 tsp Ras el hanout
Salt and pepper to taste

Cut 1/2-inch slice from top of each onion and trim small amount from bottom end so onion stands upright. Peel away the outer skin. Using a melon baller or teaspoon, scoop out the insides of the onions, leaving two layers intact. Don't worry if you make a hole in the bottom.
Set aside the hollowed out onions, and coarsely chop the scooped out pieces. Peel and slice the carrots. Heat the olive oil and chopped onions in a skillet over medium-high heat. Cook onions, stirring occasionally, until they are soft and have a glossy look. Remove half of them and place in a bowl. Set aside to cool briefly.
Add the sliced carrots to the skillet with the remaining onions. Cook for a few more minutes. Pour in chicken stock and bring it to a boil. Cover and cook for 15 minutes over medium heat until carrots are soft. Puree the carrot-onion-mixture until smooth. Stir in chopped parsley. Season with salt and pepper. Pour the sauce into a casserole dish. Set aside.
Preheat the oven to 190C/375F. Add chicken mince into the bowl with onions. Stir in the garlic, ginger and ras el hanout. Season to taste with salt and pepper.
Divide the filling between 6 hollowed onions and place them on the top of the carrot sauce. Drizzle the onions with a little of olive oil. Bake in the middle of hot oven for 40-45 minutes, or until onions are soft and cooked, and the stuffing has turned golden brown on top.