mediterranean chicken for the season

This recipe is so simple and can be made ahead of time. The chicken pieces can marinade for no less than 30 minutes or overnight and after that it is really just about combining everything together in one tray and baking it for about an hour.
The end result is fragrant, tender meat with a crispy skin and delicious, colourful vegetables, that remind me of the Mediterranean.
I served couscous alongside and homemade chilli paste.

ingredients | serves 4 | easy
8 chicken thighs
2t crushed garlic
2 lemons, juice of 1 and the other one quartered
3 rosemary stalks
3T olive oil + more for vegetables
good grind of black pepper
1t dried oregano
1 whole garlic bulb, halved
2 red onions, quartered
8 baby potatoes, quartered
200g pitted green olives
bunch fresh thyme
2-3 large ripe tomatoes, quartered
1/2C dry white wine
1 chicken stock cube, crumbled
1/2C water
salt to taste

In a large resealable bag, combine the crushed garlic, lemon juice and quarters, rosemary, olive oil, oregano & black pepper and shake to combine. Add the chicken pieces, squish it around in the bag, seal the bag and place into the fridge to marinate.

Preheat the oven to 190C.
Combine the whole garlic, red onion, potatoes, thyme & tomatoes in a large ovenproof dish. Drizzle with a little olive oil, toss and season with salt & black pepper. Add the crumbled stock cube, white wine and water.
Arrange the chicken pieces on top along with the remaining ingredients in the plastic bag.
Place the dish in the oven and bake for 40 minutes. Carefully remove the dish, add the olives and bake for a further 15 minutes until the chicken is cooked and the skin is crispy and browned.

Serve with your choice of couscous, rice, crispy bread or salad.


creamy one pan marsala chicken

Marsala, a fortified wine that is either dry or sweet, is frequently used in cooking. One of the most popular Marsala recipes is chicken marsala, in which chicken breasts are pounded, floured and braised in a mixture of marsala, olive oil, butter, mushrooms and herbs.
Of course there are many delicious chicken marsala recipes one can try and by no means am I saying mine is the best.
I do, however, think my chicken marsala is delicious and worth giving a go if you are looking for an easy meal with a lot of flavour that doesn’t take much time to prepare.

ingredients | serves 4-6 – easy
8 chicken thighs
1t onion powder
1t garlic powder
1/2t fine salt
good grind of black pepper
olive oil
knob of butter
3/4C marsala wine
1 1/2C chicken broth / stock
4 garlic cloves, sliced
1/2 white onion, chopped
a good bunch of fresh thyme, half of which the leaves are picked, the other half left whole
1C cream
200g button mushrooms, sliced
1T dijon mustard
bunch fresh parsley, chopped
chives, chopped (garnish)

Preheat the oven to 185C. Lightly oil the chicken thighs with olive oil and rub the onion & garlic powder into the skin. Season with salt & pepper. Set aside.
Heat about 2 tablespoons of oil in a large, ovenproof skillet. Place the thighs skin side down in the pan and brown on a moderate heat until the skin is nicely coloured and crispy. About 6 minutes.
Turn and lightly brown the other side. Set aside.
In the same pan, heat about 2 more tablespoons olive oil and a knob of butter. Sauté the onion until fragrant and glossy. About 4 minutes. Add the garlic and cook for about a minute.
Add the mushrooms, mustard & the thyme leaves and cook, stirring, until the mushrooms are just cooked.
Pour the marsala into the pan, deglaze and cook for about 5 minutes to reduce.
Pour the broth into the pan and simmer on a medium heat for about 5 minutes until slightly reduced and thickened. Add the cream, gently stir and simmer for 2 minutes. Taste the sauce and season with salt & pepper if needed.
Nestle the chicken thighs back into the pan, skin side up.
Bake for about 30 minutes until the sauce has thickened and the thighs are cooked.
Carefully remove the skillet from the oven and garnish with the parsley and chives.

Serve with rice, couscous or fettuccini.

From my kitchen to yours, with love x


cumin baked chicken

Cumin, a spice often used in my kitchen for various dishes, is an earthy, warm spice that adds the most beautiful hearty depth to any dish. A delicious match for meat, it also adds complexity to vegetarian dishes.

As part of last night’s dinner, I served these flavourful baked thighs and drumsticks with my lentil and grilled vegetable salad. This is a delicious and healthy dish that is as easy to prepare as it is to eat. With the skin moreishly crispy, the meat is succulent , tender and flavourful. A perfect and easy family go-to meal!

Serve with couscous, salad or grilled vegetables for a healthy family mid-week meal or serve it with a cucumber & yogurt dressing for a delicious, heart warming snack.

ingredients | serves 3-4 | easy
8 chicken thighs & drumsticks
2t crushed garlic
2t ground cumin
1t cumin seeds, crushed in a pestle & mortar
1T black pepper
1/3C olive oil
juice & zest of 1 lemon
1T fresh thyme leaves
1/2t red pepper flakes, optional
fresh cilantro/coriander to serve

method
Place all of the ingredients into a large freezer bag and shake well to coat.
Place the bag into the fridge to marinade for at least 30 minutes.

Preheat the oven to 180C.
Arrange the chicken pieces in a baking tray, season with a little salt and bake for about 40 minutes until cooked through.

Drizzle the roasting juices over the chicken pieces and garnish with fresh coriander/cilantro.

Serve warm.


chickpea, walnut & wild rice stuffed chicken

Chicken is a low fat, versatile and healthy meat option, high in protein and nutritious. The mild flavour of chicken works as the perfect base for a variety of beautiful flavours that will leave the mouth watering.
The cooked carcass can be turned into a basic chicken stock, meaning that very little is wasted.
This dish is a guilt-free, healthy and nutritious meal, perfect for any family dinner table.

Serve with a side of green buttered vegetables, roasted butternut or a salad and a beurre blanc sauce or chicken gravy or lemon butter.

ingredients | serves 6 | a little effort
1 whole chicken
2 red onions, quartered
6 whole garlic cloves, skin on & lightly crushed
1 small white onion, finely chopped
2t crushed garlic
80g walnuts, finely chopped
12g thyme, leaves only + more for garnish
200g cooked wild rice
1 tin chickpeas, drained and rinsed
1 lemon, juiced and zested
1 lemon, halved
bunch fresh parsley, finely chopped
1 1/2t crushed cumin seeds
1/2t salt
good grind of black pepper
olive oil
2T butter
fresh cilantro / coriander, to serve

method
Preheat the oven to 200C/180 with fan. Cook the wild rice according to package instruction or use ready cooked wild rice from your local grocer.
Heat about one tablespoon olive oil with the butter & sauté the onion & garlic. About three minutes, until just cooked.
Add the chickpeas, walnuts & thyme and cook, while stirring, for about 8 minutes. Add a knob of butter and then roughly mash the mixture with a masher.
Tip the chickpea mixture into the rice, add the lemon zest and juice, parsley, cumin seeds, salt & pepper and mix to combine.
Using your hands, fill the cavity of the chicken with the stuffing, ensuring that it is not packed too tightly. Then stuff the chicken under the skin.

Rub olive oil into the skin of the chicken and season with salt & pepper.

Spoon the remaining stuffing into an ovenproof dish and place the chicken on top.
Add the quartered red onion & whole garlic cloves to the dish.
Stuff the halved lemon into the cavity so to close the cavity.

Cover the dish with tinfoil and cook in the preheated oven for 30 minutes.
Turn the oven down to 180C/160 with fan, remove the tin foil and roast for a further 1 hour, 10 minutes until the chicken is cooked and the skin is beautifully browned and crispy.

Rest the chicken for at least 15 minutes before carving and garnish with lots of fresh cilantro/coriander and thyme.


chicken & rice tray bake

This is my idea of a simple, delicious, no-fuss family meal that can be on the table in almost no time at all. It is, undoubtedly, a firm favourite in our home. Just an easy, deletable home-cooked meal that goes in the centre of the table so that everyone can tuck in at their leisure.

I like to use leg quarters for this recipe but really, any part of the chicken is just as delicious. The meat is tender and juicy with a lovely spice. The skin is gorgeously browned and crispy and the rice deliciously fluffy, flavourful and buttery.
Make sure to coat the chicken liberally with the spice rub so that the flavour soaks into the rice.

You can combine all of the ingredients in a roasting tray and put it straight into the oven although I like to brown the chicken first to ensure an extra crispy skin. I then cook the onion & garlic in a little oil and butter before adding the rice and mixing everything together.

Everything you need is in this dish but if you want to serve something alongside, opt for something minimalistic like a tomato & avocado salad.

ingredients | serves 4-6 | easy
for the spice rub
1t onion powder
1t garlic powder
1t paprika
1t salt
1/2t pepper
2T olive oil

Combine all the ingredients together except the oil. Mix and set aside.

For the tray bake
4T olive oil
80g butter
4-6 chicken leg quarters
1 white onion, chopped
3t crushed garlic
120g long grain or basmati rice
1t cumin seeds, crushed
1t dried thyme
1t dried oregano
1t fine salt
1t black pepper
400ml chicken stock
1C frozen peas
fresh cilantro / coriander leaves, garnish
fresh parsley, chopped, garnish

method
Preheat the oven to 200 degrees C.
Drizzle the two tablespoons olive oil over the meat. Using your hands, rub the spice rub into the skin.
Heat 2 tablespoons olive oil in a large pan and brown the chicken pieces on all sides. Set aside.
In the same pan, without wiping it clean, heat the remaining two tablespoons olive oil and about 30g of the butter. Sauté the onion & garlic until glossy and fragrant, while stirring. About three minutes.
Add the remaining butter, crushed cumin, oregano & thyme to the skillet / roasting tray and add the rice. Stir to melt the butter and coat the rice and then season with the salt & pepper.
Tip the mixture into a roasting tray or ovenproof dish if needed.
Arrange the chicken pieces on top of the rice and then pour the stock into the dish, around the meat.
Cover the roasting tray or dish with tin foil and bake for about 40 minutes.
Remove the tray from the oven and carefully remove the foil, taking care the steam doesn’t burn your hand.

Test the rice to see if it is cooked. If it is not perfectly tender, cover with foil again and bake for a further 10 minutes.
Now remove the chicken pieces and set aside.
Stir the frozen peas through the rice, replace the chicken pieces and place the dish back into the oven, uncovered, and bake for a further 15 minutes.

Remove the dish from the oven, garnish with the fresh cilantro and parsley and serve.