Angela Day receives many requests for chicken recipes. Here are five of our most popular.
15ml garam masala
10ml ground coriander
10ml chopped garlic
15ml chopped fresh ginger
15ml lemon juice
250ml Greek yoghurt
1kg chicken thigh fillets, quartered
1 onion, chopped
1 cinnamon stick
3 cardamom pods, bruised
375ml tomato passata
15ml chopped coriander
60ml toasted flaked almonds
basmati rice to serve
In a bowl, mix the spices, garlic, ginger, lemon juice and yoghurt. Add the chicken and leave to marinate for an hour.
Melt butter in a large pot. Sauté onion with the cinnamon and cardamom until glossy, then add the chicken with the sauce. Cook for 15 minutes.
Add the passata and cook for a further 15 minutes until the chicken is tender and the sauce has reduced. Stir in the cream and coriander, and season.
Serve sprinkled with the flaked almonds on rice.
Serves 6 -8
15ml mild curry powder
5ml tomato paste
20ml fruit chutney
60ml white wine
1kg cooked chicken meat, cubed
cos or butter lettuce to serve
Heat the oil in a pot. Sauté the onions until glossy.
Add the curry powder, tomato paste and fruit chutney and cook for 30 seconds. Add wine and salt. Remove from the heat and cool.
Put the mixture into a food processor with the lemon juice, mayonnaise and cream. Process until smooth.
Pour over the chicken.
Add the sultanas and coriander and toss together.
Serve cold on lettuce cups, or with rice.
* You can either use a whole cooked chicken where skin and bones have been removed and the meat chopped up or 6-8 poached chicken breast fillets which have been diced.
SESAME CHILLI DRUMSTICKS
30ml soy sauce
10ml sesame oil
45ml sweet chilli sauce
15ml rice vinegar
8-10 chicken drumsticks
30ml toasted sesame seeds
potato wedges for serving
Combine the honey, soy sauce, sesame oil, sweet chilli sauce and rice vinegar and mix well. Put the drumsticks into an ovenproof casserole. Pour the sauce over.
Cook in the oven at 180°C for 30-40 minutes, basting the chicken frequently with the sauce. Remove and sprinkle sesame seeds over the chicken.
This is delicious served with potato wedges.
CHICKEN COOKED IN COLA
8 chicken portions
250ml tomato sauce
330ml can of cola
rice to serve
Put the chicken pieces into an ovenproof casserole dish in a single layer. Combine the tomato sauce, mayonnaise, cola and garlic and mix well. Pour over the chicken.
Place the casserole in the oven and cook at 180°C for about 30-40 minutes until the chicken is cooked and the sauce has thickened.
Serve with rice.
30ml chicken herb rub or dried mixed herbs
8 bone-in chicken pieces (thighs and drumsticks)
60ml olive oil
4 potatoes, peeled and cut into wedges
1 red onion, cut into wedges
3 carrots, peeled and chopped
1 each green and red pepper, cubed
salt and pepper
1 sprig thyme
30ml lemon juice
Toss the herb rub into the flour and mix to incorporate.
Dust the chicken pieces in the seasoned flour.
Add the olive oil to a large roasting dish, line with the potato and onion wedges.
Top with the seasoned chicken and scatter over the vegetables.
Top with the thyme and roast in a preheated oven for 45 minutes, or until clear juice runs when a skewer is inserted into the thickest part of the thigh.
Remove from the oven and pour the lemon juice over before serving. - The Star