HOENDERPAN:
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:17pm.
Gebruik ‘n skottelskaar. Die een met die gas soos aan ons bekend.
2 kg hoender
4 groot uie in ringe gesny
2 vars rooi rissies
1 pakkie sampioene
200 ml vars room
100 ml brandewyn
Olyfolie
al jou knoffel!
SO MAAK JY:
Bruin 2 van die uie in bietjie olie in die pan.
Maak seker dat dit goed oor die pan geroer word om die hele pan te smeer.
Sit die pan af en laat afkoel terwyl uie uitgeskep word vir later.
Smeer die hoender liggies met olie en gooi baie liggies speserye.(as dit nou te veel is gaan dit die geur verander) Sodra die pan afgekoel het kan dit weer aangesteek word (hierdie uiegeur het nou in die pan ingetrek en die olie maak 'n lagie in die pan sodat dit nie vasbrand nie) Plaas nou die hoender in die pan en laat stadig prut tot amper gaar. (baie stadig - so 3 trekke) Gooi die rissies en knoffel en die reeds gaar uie by die vleis (daar gaan nie veel van die uie oorbly nie) Laat prut vir 10 min. Gee gas tot warm! Gooi die brandewyn by en steek aan met vlam. Wag tot die alkohol uitgebrand is en bring die hitte af. Gooi die rou uie en sampioene en room in. Braai tot die room weer begin skei. Skep op rys en eet voor die bure
BAKED GUAVE CHICKEN:
Makes 6 servings
Ingredients
1(12-ounce) jar guava jam or jelly
¼ cup fresh lemon juice
... ¼ cup soy sauce
2 teaspoons ground allspice
1 teaspoon Hawaiian salt or sea salt
½ teaspoon freshly ground pepper
1 cup water
1 tablespoon cornstarch
2 to 2½kg chicken drumettes
directions
Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
Place chicken in a large zip-top bag; pour ¼ cup sauce over chicken tossing to coat. Cover and chill 1 hour or overnight.
Place chicken in a large roasting pan.
Bake at 350° for 30 minutes; drain liquid.
Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.
[LET WEL: Hierdie drumsticks kan oor die rooster gerooster word nadat dit gemarineer is. Dis verfrissend anders.]
CHICKEN PARMESAN:
Sauce:Roasted Tomato and Onion Marinara 1 tsp olive oil 8 oz button or cremini mushrooms, slicedClick on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
4 chicken breasts
2 eggs - beaten
1/2 cup Italian style bread crumbs
3 tbsp grated Parmesan cheese
Salt and pepper to taste
Dried basil, to taste
1 tbsp olive oil Cooking spray
1 cup shredded mozzarella cheese (I use lower fat)
3 tbsp Parmesan cheese,
shredded Fresh Basil,
chopped for garnish
HOW TO COOK:
Pre-heat oven to 350 degrees. [or bake them in a pan with medium olive oil]
Trim chicken breasts of all fat.
Cut each breast into two pieces.
Heat large pan on medium heat; coat the pan with cooking spray and olive oil.
Add salt and pepper to the beaten egg and mix.
Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly.
Dip chicken into eggs and then into bread crumbs.
Add to pan and cook 3-4 minutes on each side.
Make sure to spray the pan with cooking spray when you turn the chicken over.
GEVULDE HOENDERBOUTJIES:
6 hoenderboudjies (ontbeen)
peppadews
fetakaas
sout en peper
knoffel (fyngekap)
roosmaryn stokkies vir garnering
Dop die hoenderboudjies binnekant na buite.
Geur met sout en peper.
Plaas 'n mengsel van feta, pepadew, knoffel en vars kruie binne in.
Dop weer terug en laat rus.
Braai oor matige vuur tot ferm.
Smeer met olyfolie, sout en peper en suurlemoensap voor bediening.
HOENDERVERRASSING:
Hiedie gereg maak jy in n oondpan (15 mense) of swaarboompan. Jy kan die gereg halveer. Kan dit ook met Tuna maak.
2 hoenders ( so 3kg)
2 blokkies hoenderaftreksel
sout en peper
4 uie gekap
25ml margarien
6 tamaties geskil en gekap
10 ml suiker
10ml gemengde kruie
500ml gerasperde kaas
2 groot pakke kaas en uie skyfies
gekapte pietersielie
WITSOUS:
200ml margarien
200ml meelblom
1,200 ml melk
SO MAAK JY:
· 1.Kook hoender tot sag in water waarin hoenderblokkies opgelos is
2. Ontbeen en sny vleis in klein porsies geur met sout en peper
3. Braai uie in margarien tot deurskynend. Voeg tamatie, suiker en kruie by en prut tot sag
4. Meng hoenderstukkies met tamatiemengsel en hou warm
5. Maak witsous haal af van stoof en voeg helfte van die kaas by. roer tot gesmelt
6. Plaas skyfies (wat effens gerol is ) op bodem van bak, dan laag hoendervleis en laastens laag kaassous. Herhaal.
7. Strooi res van kaas en pietersielie oor.
· Plaas onder rooster tot kaas gesmelt en effens verbruin het.
HOENDERBREDIE - LEKKER:
by Kos vir kampeerders met idees vir kampering (Notes
1kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas
SO MAAK JY:
Geur hoender met sout & peper en kook tot sag.
Ontbeen en sny vleis in stukke.
Vul hoendersous met water aan tot 625 ml.
Voeg soppoeier by, roer gereeld & kook tot dik.
Kook macaronistukkies in soutwater to sag & dreineer.
Smelt botter in 'n groot kastrol.
Voeg uie by & braai tot sag.
Voeg tamaties by & kook 'n rukkie.
Meng meel met water en roer by tamatiesous.
Voeg sop by & roer tot gemeng.
Voeg hoender, kaas & macaroni by, meng en laat 'n paar minute prut.
Sit warm voor met rys en 'n slaai.
6 - 8 persone.
BRAAIHOENDER MET MASALA: [KAAPS MALEISE HUISKOS]
SAPPIGE SMAAKLIKE HOENDERSTUKKE!!!
Lewer 6 - 8 porsies
1kg hoenderbraaistukke
100ml blaarmasala
6 knoffelhuisies
sout na smaak
10ml peper
pietersielie om oor te strooi
SO MAAK JY:
Spoel hoenderstukke af en laat eenkant.
Meng die masala, knoffel, sout en peper en smeer dit oor die hoenderstukke.
Plaas in 'n oondskottel en bedek met alminiumfoelie.
Voorverhit oond tot 180 grade C en bak 30 minute.
Verwyder die foeilie en rooster vir minute.
Sit voor saam met wit of geurige rys, gebakte aartappels en groente/slaai.
MY WENK:
Maak in jou Buksie gaar of in swartpot met deksel waarop 'n paar kooltjes is.
Jy kan dit ook in 'n baksakkie in swartpot gaarmaak of in jou mikrogolf, want die baksakkie verbruin vleis baie mooi in jou mikrogolf.
KEKKEL-EN-KRAAI OOR DIE KOLE:
1 Hoender in stukke gesny of porsies
1 Grooi uie fyn gekap
250ml Koekmeel
5ml Geursout
Knippie fyn naeltjies
Knippie paprika
Sout en peper na smaak
125ml Bottter gesmelt
10ml Vars gekapte pietersielie of
3ml droë pietersielie.
SO MAAK JY:
Kook hoenderstukke en ui tot die hoender net gaar is. [mikrogolf]
Verwyder die hoenderstukke en dreineer goed.
[bevries die aftreksel en gebruik later vir sop]
Meng die res van die bestanddele, behalwe botter en pietersielie.
Strooi die mengsel oor die hoenderstukke en maak seker dat alles
oral goed bedek is.
Braai oor die kole oor lae hitte en smeer met die botter en pietersielie-
mengsel.
Draai gereeld om.
BARBADOS HOENDERBOUDJIES:
16 Hoenderboudjies
Marinade:
100ml Kookolie
125ml Sojasous
80ml Tamatiesous
80ml Asyn
80ml Heuning
10ml Fyn gemmer
Sout en peper na smaak
SO MAAK JY:
Meng al die bestanddele vir die marinade.
Prik die hoenderboudjies en marineer vir
minstens 2 ure.
Braai oor die kole of onder die oondrooster.
Bestryk die hoenderboudjies gereeld met die
Marinade en draai dit af en toe om tot dit gaar
en goudbruin is.
MRS BALLS CHUTNEY CHICKEN WINGS:
8 -10 chicken wings, trim the pinions/tips off (I personally like it on!)
1/2 cup Mrs balls Peach Chutney( or flavour of your choice)
1/4 cup mayo
30 ml olive oil
Freshly ground black pepper
HOW TO COOK:
Preheat the oven to 200 degrees
In a bowl, combine the chutney, mayo, oil and pepper together. Add the chicken wings, make sure they are well coated. Arrange onto a non-stick baking tray and roast for 45 minutes until golden and sticky!
Or on the a grill outside.
Serve on a platter with samoosas and sweet chilli dip.
HEERLIKE HOENDERVLERKIES [ lekker "sticky" ]:
1 eetl olie
1 klein uie fyn gekerf
2 huisies knoffel
2 eetl heuning
4 eetl tamatiesous
4 eetlWorcestershire sous
2 eetl engelse mosterd
2 eetl Tabasco sous
8 hoender vlerkies, punte verwyder
2 eetl meelblom,
sout en pepper na smaak
SO MAAK JY:
Verhit die olie in n klein pannetjieen kook die uie en knoffel vir 3-4 min tot sag.
Voeg nou heuning, tamatiesous, Worcestershire sous, mosterd en Tabasco en prut vir so min of twee. Sit vlerkies in koekmeel en rol in die sous.
Braai oor medium vuur of in skottelbraaier.
CHICKEN BIRYANI AND HOW TO BLEND BIRYANI MASALA:
1 whole chicken,
1 tsp chili powder,
3/4 tsp salt,
a pinch of turmeric,
garam masala powder, coriander powder,
1 tbsp ginger garlic paste,
lemon/lime juice,
1 tbsp oil,
1/2 bunch mint, green chili, onion, and rice.
HOW TO COOK:
First, combine all the spices together and mix until they are well combined.
Now, add chicken and marinade it together, then add in yogurt on top of the dish.
Place this mixture into the fridge overnight, when finished, cook in a hot pot that will fit all the chicken.
In a separate pot, boil rice and wait until it's done and drain it.
Now take the rice and add it to the pot with chicken and cook everything together until the chicken is fully cooked.
Serve hot and enjoy!
COC AU VIN:
Snitte van die hoender soos jy daarvan hou (borsies, dytjies of sommer die hele toetie)
botter (vir die braaislag – olyfolie gaan nie werk nie, want die brandewyn het die botter nodig vir daardie sonderlinge smaak.)
piekeluie (die grootte, nie werklik gepiekel nie)
‘n paar gekneusde knoffeltoontjies meelblom
gedroogde tiemie
sout en peper na smaak
‘n teelepel tamatiepasta
sampioene
‘n Goeie skoot brandewyn
Goeie rooiwyn ertjies
vars tiemie
SO MAAK JY:
Meng die meelblom, gedroogde tiemie en sout en peper in ‘n plat bord. (Ek vat sommer altyd ‘n kleinerige skinkbord.)
Neem die hoenderstukke en druk dit in dié mengsel sodat dit aan alle kante mooit bedek is met ‘n meel-kruie-lagie.
Verhit nou die botter in ‘n swaarboompot.
Braai die hoenderstukke daarin tot goudbruin.
Haal uit en plaas eenkant op ‘n bord.
Braai nou die piekeluie, knoffel en sampioene in die bottermengsel en plaas die hoenderstukke weer terug in die pot. Laat goed warm word.
Gooi dan die brandewyn bo-oor en gee so ‘n minuut kans voordat jy dit met ‘n vuurhoutjie aan die brand steek.
Laat die vlamme goed bedaar voordat jy die rooiwyn oorgooi.
As die vlamme te erg is, kan jy altyd die rooiwyn gebruik om dit te blus.
Roer nou die tamatiepasta deur en rangskik die vars tiemietakkies bo-oor.
Verlaag die hitte en plaas ‘n deksel op die pot en laat prut vir ongeveer 1 uur.
Ongeveer 15 minute voor die einde van die kooktyd kan jy die ertjies (as dit bevrore is) byroer.
Haal die tiemietakkies uit.
Bedien met ‘n lekker Franse knoffelbrood.
ANNEMARIE SE MALEISE HOENDER: [ Deur Annemarie]
My kinders is nog klein so tyd vir voorbereiding is min. Met dié resep braai jy net die uie en voeg alles saam in die pot en vergeet daarvan tot jy greed is om op te skep. Wat dit ook heerlik maak, is dat dit geurig is maar nie brand nie, so meeste mense kan dit eet. Ek maak dit gereeld wanneer ons baie mense is en ek net lekker wil kuier sonder die rondhardloop om alles reg te kry.
Bestanddele
8 plus hoender porsies
20 ml Maleise speserye
1 blikkie kokosmelk
1 blokkie hoenderaftreksel
1 ui
2 tamaties
Só maak jy
1.Verwyder die hoendervelle.
2.Braai jou ui tot bruin met 'n bietjie olie (moet nie brand nie).
3.Meng die hoenderaftreksel met 'n bietjie water.
4.Voeg al die bestanddele by.
5.Laat prut vir 3 ure (of to hoender baie sag is).
6.Bedien met rys.
HOENDER EN SAGOBREDIE: [MALEISE HUISKOS]
HOENDER WAT MET SAGO BEDEK IS MET AARTAPPEL IN ‘N PEPERSOUS!
Lewer 6 – 8 porsies
125g sago
10ml kookolie
2 groot uie in ringe gesny
4 wonderpeperkorrels
4 kruienaeltjies
4 knoffelhuisies fyn gedruk
1 groen brandrissie fyn gedruk
1 groot tamatie gerasper
1kg hoenderstukke, skoongemaak
5ml koljanderpoeier
5ml komynpoeier
15ml varsgemaalde swartpeper
Sout na smaak
4 groot aartappels in blokkies gesny
100ml water
Vars gekapte pietersielie vir garnering
SO MAAK JY:
Week die sago in water en laat eenkant.
Verhit olie in ‘n mediumgrootte kastrol.
Voeg uie, wonderpeper, naeltjies, knoffel en brandrissie by en smoor tot sag en deurskynend.
Voeg die tamatie by en prut.
Voeg die hoenderstukke by en roer voortdurend om te voorkom dat die aanbrand.
Voeg al die droë speserye en sout by.
Wanneer die hoender verbruin het, voeg nog water by om ‘n sous te vorm en voeg die aartappels by.
Laat prut vir 15 minute.
Voeg die sago by, asook die water, soos benodig.
Prut die sous tot verdik en bruin is.
Skep in ‘n groot skottel en garneer met vars pietersielie.
Sit voor saam met witrys en beet.
GEBRAAIDE HOENDER: [JUNGLE OATS RESEPTE]
125 ml koekmeel
10 ml sout
5 ml peper
5 ml knoffelsout
2 eiers, geklits
250 ml Jungle Oats
6-8 hoenderporsies
olie vir diepbraai
SO MAAK JY:
1. Meng koekmeel en geurmiddels in ’n plastiese sak. Skud hoenderporsies in die meelmengsel in die sak totdat elke hoender-
porsie goed met die mengsel bedek is.
2. Doop die hoenderporsies in die geklitste eier, dreineer oortollige eier en rol in die Jungle Oats. Plaas die hoenderporsies op ’n bord.
(Moenie dat hulle oormekaar lê nie.)
3. Verkoel vir ± 30 minute in yskas.
4. Braai hoenderporsies in verhitte olie tot goudbruin. Dreineer op kombuispapier.
5. Bedien met slaai.
Lewer 6-8 porsies
Wenk:
Die verkoelingsperiode in die yskas verseker dat die Jungle Oats makliker aan die hoender vaskleef.
GURNA SE HOENDER: [GRIEKSE HOENDERGEREG]
Gurna Koegelenberg, haarkapper van Bela-Bela (Warmbad), sê sy is baie meer tuis met haar hande in iemand se hare as met haar hande in die kospotte.
Sy het nogtans ’n resep vir ’n Griekse hoender, wat haar gesin hulle vingers laat aflek — en boonop is dit so maklik soos vloek!
Bestanddele:
Hoender
6 tamaties (afgeskil)
6 eetlepels pietersielie
6 eetlepels knoffelvlokkies
3 eetlepels swartpeper
knippie sout na smaak
Metode:
1.Sit alles saam in ’n kastrol en kook totdat die hoender lekker gaar is.
HOENDER EN ROOIWYNPOT: [Resep: Henri du Plessis]
JY BENODIG:
2kg hoenderporsies, in kleiner stukke gesny
125g spekvleis, gesnipper
2 eetlepels botter
2 eetlepels olie
1 groot ui, gekap
3 knoffelhuisies, gekap
3 eetlepels brandewyn
1 koppie hoenderaftreksel
1 teelepel sout
1 teelepel swartpeper, gemaal
1 koppie droë rooiwyn
1 kg groente van jou keuse, geskil en gesny
½ koppie pikantrissies (Peppadews), grofgekap
2 eetlepels vars pietersielie, gekap
SO MAAK JY:
1 Hulle moet so “sss” sê. Verhit die potjie en braai die hoenderstukke en spek in ’n mengsel vanbotter en olie totdat dit goudbruin en bros is.
2 Nou raak dinge lekker. Voeg die uie en knoffel by en braai dit totdat dit sag is.
3 Pasop vir die vlamme! Gooi die brandewynby endaarna die hoenderaftreksel, sout en peper.
4 Skink vir jou ook een. Gooi die wynby en verhit die potjie tot kookpunt.
5 Sit nou agteroor. Sit dan die deksel op en laat dit vir 2 uur saggies prut.
6 Dit vul dinge aan. Voeg die groente en pikantrissies by en laat dit vir nog sowat 30 minute prut totdat die hoender en groente gaar is.
7 ’n Spatsel kleur. Roer heel laaste die gekapte pietersielie by en sit die potjiekos dan voor op rys.
ROASTED CHICKEN WITH HERBY TOMATO ORZO: [Author: Anél Potgieter . lifeisazoobiscuit.com]
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
•CHICKEN:
•6 Chicken thighs
•1t Dry oreganum
•Olive oil
•Salt
•Freshly ground black pepper
•TOMATO MIX:
•½ Tin (205g) Rhodes Oreganum and Basil Tomato Mix
•1 Tin (410g) Rhodes Whole Peeled Tomatoes – chopped
•1t Rhodes Tomato Paste
•3 Cloves of garlic finely grated
•60ml Olive oil
•200g Cherry tomatoes
•125ml Dry white wine
•Pinch of salt
•1t Ground black pepper
•1t Sugar
•PASTA RICE: [ORZO]
•300g Cooked pasta rice
•1T Olive oil
•250g Grated Halloumni cheese (if you don’t have Halloumni cheese you can replace this with hard grated feta cheese)
•1t Dry mint
•2T Fresh parsley – finely chopped
•2 T Fresh basil – finely chopped
Instructions
1.Preheat your oven to 200 °C or in your skillet with a lid, put some coles on the lid.
2.Rub some olive oil onto the chicken pieces.
3.Season the chicken with salt and pepper on both sides, sprinkle with the oreganum and then set aside.
4.Add all the ingredients of the tomato mix into an oven roasting pan and stir well.
5.Then place the chicken pieces on top of the tomato mix.
6.Put in the oven and bake for 35 minutes.
7.In the meanwhile cook your pasta rice.
8.Drain the pasta rice with a sieve (not a colander as the rice drops through) and wash under hot water.
9.Add the olive oil and mix.
10.Then add the rest of the pasta rice ingredients and mix well.
11.After 35 minutes take the chicken dish out of the oven.
12.Remove the chicken pieces and set these aside for the moment.
13.Also remove the whole baby tomatoes as we are going to use these for the salad later.
14.Add the pasta rice to the tomato mixture – mix well then add the chicken and thereafter put the whole dish back in the oven for 10 minutes and bake.
15.Take out of the oven and taste whether further seasoning if necessary.
16.Serve hot in individual bowls with the pasta rice serving as a bed on which to rest the roasted chicken breasts.
GEROOSTERDE HOENDER MET APPEL-EN-BEETSLAAI: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
Gerasperde skil van 1 suurlemoen
5 ml (1 t) gekapte knoffel
10 ml (2 t) heuning
30 ml (2 e) olyfolie
4 hoenderborsfilette, sonder vel
3 bababete, in dun skyfies gesny
2 rooi appels, in dun lappies gesny
¼ rooikool, in dun repies gesny
’n hand vol bloubessies (opsioneel)
’n drukkie lemmetjiesap
’n hand vol kruisement
METODE:
1 Meng die suurlemoenskil, knoffel, heuning en olyfolie en marineer die hoenderfilette vir 20 min. daarin.
2 Verhit ’n riffelpan en braai die filette daarin tot goudbruin en gaar.
3 Meng die beet, appel, kool en bessies en gooi die lemmetjiesap oor. Strooi kruisementblare oor en sit met die hoender voor.
CHICKEN SATAY WITH PEANUT SAUCE: [FAST SIMPLE BUDGET FOOD]
CHICKEN SATAY:
Ingredients:
2 chicken breasts, 1 teaspoon chilli jam, cumin powder, kurkurma, 4 tablespoons salt soy sauce, 1 tablespoon oil
Number of persons: 2
HOW TO:
Cut the chicken breasts into cubes.
Mix 1 teaspoon chilli jam with cumin powder, kurkurma, 4 tablespoons salt soy sauce and 1 tablespoon oil.
Marinate the diced chicken breast for at least an hour in it.
Bake the chicken satay brown in a grilpan.
PEANUT SAUCE:
Ingredients:
250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam, dash of lemon juice.
HOW TO:
Put in a food processor 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam and a dash of lemon juice.
Turn on the machine until the peanut sauce is smooth.
Put the peanut sauce in a small pan and heat the peanut sauce slowly.
Serve the chicken satay with peanut sauce.
We ate noodles with it.
Enjoy!
CHICKEN BREAST WITH CURRY-CREAM SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
rice, 2 chicken breasts, 1 onion, 1 zucchini, 1 tomato, 2 tablespoons curry powder, 100 ml white wine 1 apple, 1 banana, 250 ml cream, salt, pepper,
Number of persons: 2
HOW TO COOK:
... Preheat the oven to 160 degrees.
Boil the rice according pack instructions.
Season the chicken breasts with salt and pepper.
Bake the chicken breasts around brown in hot butter.
Remove the chicken breasts from the pan, put the chicken breasts in an ovenproof dish and place the ovenproof dish about 15 minutes in the preheated oven.
Meanwhile bake 1 chopped onion, 1 diced zucchini, 1 diced tomato for about 5 minutes.
Add 2 tablespoons curry powder and 100 ml white wine and let the alcohol evaporate.
Add 1 diced apple and 1 sliced banana.
Stir briefly.
Add 250 ml cream and let simmer for about 5 minutes on medium heat.
Bring the curry-cream sauce to taste with salt and pepper.
Serve the curry-cream sauce with rice and chicken breast.
Enjoy!
MY WENK:
Maak dit met gemak in jou swartplatboompan.
RANCH CHEDDAR CHICKEN:
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
HOW TO COOK:
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.
Bake at 375 degrees for 25 minutes or until juices run clear.
MY WENK:
Jy kan hierdie ook in 'n pan braai, heerlik
HOMEMADE KFC POPS CHICKEN: [Candace CREATION]
No there isn't really gluten free fried chicken at KFC (not that I know of!) but I have this recipe for mock "KFC" chicken seasoning in my family cookbook that my aunt put together one year for our family reunion so here it is, but made into gluten free chicken nuggets. My daughter was very happy to have chicken nuggets once again, the first time in mo...nths.
Gluten Free "KFC" Chicken Seasoning Mix
1 Tbsp salt (I like kosher)
1 Cup gluten free all-purpose flour blend (like silvana's or gluten free cooking school or bob's red mill )
1 Tbsp pepper
2 Tbsp paprika
1/2 tsp. garlic salt
1/2 Tbsp mustard powder
1/2 Tbsp fresh thyme
1/2 Tbps basil
1/2 tsp oregano 1/3 Tbsp ginger
(I don't always have every single ingredient, that's fine, just use this as a base)
HOW TO:
Take 2-3 boneless skinless chicken breasts and cut into bite size pieces.
In a large frying pan, add about 1/2 inch oil and heat over medium-high.
Mix all ingredients together in medium size bowl.
In another medium size bowl, break two eggs and slightly beat them.
Place chicken pieces into bowl with slightly beaten eggs and toss to coat.
Using a fork, transfer chicken pieces to flour mixture and toss/stir to coat pieces evenly with seasoning.
Space the gluten free chicken nuggets around the frying pan/sauce pan in a single layer and cook till golden crisp on one side, then flip over...about 5-7 minutes total. Adjust your temperature if you notice chicken nuggets are browning too fast or not cooking fast enough. When you think they look done, pick out the largest one and cut open with a knife to make sure it is cooked all the way through (no pink!). Work in batches.
Remove chicken nuggets from heat and place on paper towel lined cooling racks.
ENJOY!
Serve with russet potatoes cut up into french fries, coated lightly with oil and baked on parchment paper at 450 til crispy, then sprinkled with kosher salt and paprika.
HOMEMADE KFC FRIED CHICKEN: [FOOD FUN FREEK]
Ingredients
4 Chicken leg pieces ( you can take any kinda pecies)
1 Cup All purpose flour
Tomato ketchup/ hot and spicy chilli sauce
Pepper
1 egg
Salt to taste
Red chili powder
Bread crumbs ( You may refer my previous post for this )
Oil for frying
Preparation Method
•You need 3 medium size bowl/container for these. Take 1st bowl and add beaten egg, hot and spicy tomato sauce, salt, pepper, and any other seasoning you like. Take 2nd bowl and add all purpose flour, pinch of salt and red chili powder. Take last and 3rd bowl and add only plan all purpose flour and bread crumbs.
•Now, heat deep frying pan or a kadhai on medium heat.
•Take one leg piece and dip it into the first bowl and then dip it into the second bowl, coat the mixture well to the chicken. Now, dip it to the 1st bowl again and quickly remove it. Now, finally dip it into a 3rd bowl, coat flour and crumbs mixture well and now straight to the hot oil. Repeat the same for the rest of the chicken.
•Deep fry it until your chicken is golden brown and cooked well from inside on medium flame.
•Serve fried chicken with mayonnaise and tomatoe sauce or my favorate perri perri sauce.
HOENDER IN TAMATIE EN UIE:
1 hoender, in stukke gesny
1 ui, gekap
botter
1 blik tamatiepuree
125 ml witwyn
sout en varsgemaalde peper na smaak
METODE:
Berei eers die sous voor deur die tamatiepuree en witwyn saam te prut tot dit bietjie afgekook het. Geur met sous en peper.
Braai die hoenderstukke bruin in botter. Terwyl die hoender braai gooi jy die uie by.
Wanneer die hoenderstukke alkante bruin is draai jy die hitte af en gooi die sous by. Prut die hoender in die sous tot dit gaar is.
MY TERIYAKI HOENDER: [OUMA BEER]
SOUS:
¼ kop bruinsuiker
¼ kop sojasous
2e tamatiesous en
¼ kop water.
Meng goed en laat eenkant vir later.
METODE:
Neem jou oondbak en gooi 1 kop Basmatirys in
250g gemengde groente bo-oor dit
1 dun gesnyde rooiui
dan die ¼ kop spekstukkies en
pak dan jou hoenderporsies.
Gooi nou die teriyakisous + 2kop ekstra water vir jou rys oor en bietjie suurlemoenpeper [opsioneel].
Sit deksel op en plaas in jou konveksie wat op 180 grade C gestel is en ook op bak vir 50 minute.
WENK:
Jy kan dit ook in jou swartpot of prutpot maak.
HOENDER KASSEROL: [BOEREKOS MET LORRAINE]
Bestandele
8 hoenderdye
1 groot ui
250ml rou rys
4 groot aartappels
1 pakkie bruin uiesoppoeier
125ml blatjang
125ml mayonnaise
250ml water
sout en swartpeper
5ml hoenderspeserye
METODE:
Spuit oondbak met spray en cook. Voeg rou rys in oondbak. Skil aartappels en sny in skywe en rangskik bo-oor rys. Sny ui fyn en sprinkel oor aartappels. Spice hoender en rangskik bo-op. Meng uiesop,mayo,blatjang en water en gooi bo-oor hoender.
Bak by 180c,met deksel vir uur en n half. Verwyder deksel en bak nog n half uur sonder deksel tot hoender bruin is.
Genoeg vir 4 tot 5 mense.
MY WENK:
Maak in Buksie-oondjie of maak in potjie soos jy potbrood sal maak met kooltjies op die deksel.
HOENDER MET PERSKE BREDIE: [KNORR RESEPTE]
500g x Hoenderborsies
1 x Ui
1 x Red Pepper
1 x Blikkie Perskes
1 x Koppie Water
1 x Pakkie Knorr Stew Granules
Paprika
Tiemie
METODE:
Braai ui, red pepper en blokkies hoender en voeg paprika en tiemie by. Gooi water en die sous van die perskes by en roer totdat die kook. Voeg perskes en pakkie stew granules by. Roer gereeld. Laat dit prut vir ongeveer 20 minute. Bedien saam met rys.
20 MINUTE TERIYAKI CHICKEN AND RICE: [By: Krista]
Ever had one of those days when you know that as midday rolls into afternoon, your day is going to become one great big, long, overwhelming to do list? This recipe was brought about by one of those days. Usually I would stick to something like Mac & Cheese, but we'd eaten that the week before and I'm lucky if My Mr Right will eat that once a mont...h... So, I threw this together. It was a set it and forget it meal. Just what I needed.
Ingredients:
Pre-cooked Chicken (I typically keep grilled chicken in the freezer for stuff like this)
Rice
1/4 cup Brown Sugar
1/4 cup Soy Sauce
3 Tbsp of Ketchup
1/4 cup water
Directions:
In a bowl, mix brown sugar, soy sauce, water and ketsup. Stir until well blended. Set aside. Measure out enough rice to feed your family. Pour it into a rice cooker. If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye. Measure out the correct amount of liquid for your rice.
For example, I do 2 cups of dry rice for my little family. This means I will need 4 cups of liquid. I should have almost a cup of teriyaki sauce mixed in my bowl. I will then need approximately 3 more cups of water. If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly. Pour the teriyaki sauce in the rice cooker. Add the extra water. Dice the chicken and dump it in the cooker as well. Set the cooker to cook and walk away. Serve when the switch flips from "cook" to "warm", at least that's what mine does. I usually serve it with steamed veggies (that I cook in my Pampered Chef steamer) or mix the veggies right in.. Super simple and prep time is like ten minutes max.
COPYCAT CRACKER BARREL CHICKEN AND DUMPLINGS: RECIPE LION]
There are a ton of chicken and dumplings recipes out there, but none ever compare to my favorite. Cracker Barrel Inspired Chicken & Dumplings is just like the one you can get at the restaurant, but you don't have to leave home to get it.
Serves: 6
Ingredients
1 whole chicken
3 carrots, cut up
1 yellow onion, minced
4 stalks of celery, chopped
2 bay leaves
1 teaspoon thyme
2 teaspoons sage
pepper, to taste
pinch salt
5 quarts water
3 cups strained stock
2 carrots, chopped
2 celery ribs, chopped
1 small yellow onion, chopped
1/2 teaspoon sage
For Dumplings:
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons crisco [margarine or butter]
2 tablespoons parsley, chopped or 1 tablespoon of dill weed
1 1/4 cups milk
Instructions
1.Simmer all stock ingredients in water for about 45 minutes.
2.Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
3.Strain stock reserving 3 cups or so.
4.Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
5.Dumplings made with ingredients listed above.
6.Mix dry ingredients and cut in Crisco, using a pastry blender or two knives.
7.Add parsley or dill and stir milk in with a wooden fork. Do not overmix.
8.Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
COCA COLA CHICKEN WINGS: [Recipe adapted from appetite-romchina.com]
Cooking time: 30 minutes
Yield: 4 servings
Ingredients
2 tbsp canola oil
2 lb chicken wings, wings and drummettes separated
2 tbsp soy sauce
2 tbsp dry sherry or Chinese rice wine
3/4 cup Coca-cola (not diet or anything flavored!)
2 scallions, chopped
a few pinches of freshly ground black pepper
Directions
1.Preheat oven to 375 degrees F.
2.Make the sauce by whisking together the soy sauce, sherry, and coca-cola. Set aside.
3.Heat oil in a wok or deep skillet over medium-high heat. When the oil begins to smoke, add the chicken wings and sear on all sides until golden brown, about 3 minutes on each side. Pour in the prepared sauce and bring to a simmer. Continue to cook for 5 minutes or until the liquid has reduced to a glaze. Remove the chicken.
4.Season the wings with pepper. Spread on a lined baking sheet and roast for 20-25 minutes or until cooked. Garnish with chopped scallions and serve immediately.
**Helpful tips and common mistakes
Whenever you are searing meat, it is important to have your pan and the oil in the pan very hot. This way it cooks the outside of the protein, creating a nice golden color, without cooking the entire meat. If you try to flip the wings over too early, you will find that the wings stick to the pan. When they are ready, they will"unstickify."
As you can see below, I kept the wings whole, wing still attached to the drummette. You will get an even sear; however, if you do separate the two. You can see that if they are still attached, there are parts of the wings that do not touch the pan (I only chose to keep them together so it appears as if I'm giving each person more.)
When I first tried cooking the wings, the soy sauce mixture would reduce very quickly, not giving the wings enough time to cook. Therefore, I just simmered the wings in the liquid to give it the flavor and finished them in the oven.
You can choose to use the remaining reduced liquid as a glaze, but I found that the wings were so flavorful already that it's not necessary.
Even though these wings needed work, the outcome was well worth it. You get the slight sweetness from the soda and the saltiness from the soy sauce. It's especially a nice change from the typical fried wings. I served these wings with a side of baked sweet potato fries and you have a healthier version of a guilty meal!
FRANSE HOENDERKASSEROL: [ deur Anton Boshoff]
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
METODE:
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
MY WENK:
Maak hom gerus in jou swartpot en doen die rooster ding met die deksel op met kooltjies.
APPELKOOS EN PERSKEHOENDER MET PAPRIKA AARTAPPELS : [lorraine swanepoel]
Ek het hierdie resep by my Ma geleer. Dit het sy ontstaan gekry toe my Ma onverwags skoonfamilie gekry het. Sy was nie baie beïndruk nie en het boonop met n hengse tandpyn gesit. Sy moes aan n vinnige manier dink om aandete te maak en het sodoende op pad huis toe van die werk n boks appelkoos liqui-fruit sap gekoop saam met n... pak hoender boudjies. My Ma het die hoender boudjies in die sap gaargemaak in haar elektriese oondpan. Met die wat sy met tandpyn gesukkel het en boonop aandete vir baie honger monde te maak, was haar konsentrasie nie aldag daar nie. Sodoende het die eerste helfte hoender boudjies begin skroei in die sap en het n ietwat verbrande voorkoms gehad. Min gepla het my Ma toe die res van die hoender boudjies gaar gemaak. Sy het daardie aand die gebrande boudjies en die –nie gebrande boudjies voorgesit. My Pa was so ongelukkig omdat my Ma gebrande hoender aan sy familie voorsit! Tot ons verbasing het die skoon familie die geskroeide boudjies eerste verslind! Ek het mettertyd perskes tot die resep gevoeg en dit saam met die paprika aartappels en n groen slaai voorgesit. Dit bly n treffer in ons gesin!
Wenk: Hierdie gereg moet in n elektriese pan gemaak word. Die vinnige hitte dra by tot die sukses van die resep!
Hoender
12 hoender boudjies
1 L appelkoos sap (liqui fruit)
1 ui, grof opgekap
410g blik perskes
Hoender speserye
Vars pietersielie
1 hoendervleis ekstrak blokkie
Aartappels
10 klein aartappels
25ml Paprika
10ml Varsgemaalde sout
Handvol gekapte vars pietersielie
50ml Olyf olie/Avokado olie
Hoender:
Plaas die hoender boudjies, grof gekapte ui en appelkoossap in n elektriese pan. Dreineer die perskes. Gooi die perske stroop oor die hoender en kap die perskes in stukke. Hou die gekapte perskes eenkant. Strooi hoender speserye oor elke hoenderboudjie en krummel die hoender ekstrak blokkie daarby. Plaas die deksel van die elektries pan bo-op en laat kook oor medium hitte tot die vloeistof met die helfte minder is. Voeg dan die gekapte perskes daarby en kook verder sonder die deksel tot daar amper geen sous oor is nie en dit dik en taaierig is. Potbraai nou die hoender. Wees versigtig dat die nie brand nie maar jy wil he die hoender moet bietjie skroei. Dit gee die besonderse geur aan die hoender. Strooi dan die gekapte pietersielie oor die gaar hoender en bedien saam die paprika aartappels en n groen slaai.
Aartappels:
Was die aartappels deeglik. Sny in kwarte. Plaas die aartappels op n bakplaat. Gooi die olie oor die aartappels saam met die paprika, vars gemaalde sout en pietersielie. Meng alles saam, met jou hande, sodat elke aartappel bedek is met olie en die geurmiddels. Bak die aartappels vir 30-40min in die oond teen 190°C tot ligbruin en gaar.
MY WENK:
Maak aartappels soos resep van plataartappels op die rooster of in jou Buksie-oond.
Of bak aartappels in olie tot gaar en goudbruin.
CHICKEN A LA KING IN A HURRY: [MR FOOD]
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
1 cup chopped cooked chicken
1/4 cup milk
1/4 cup frozen green peas, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimiento, drained
4 slices whole wheat bread, toasted
Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
CHICKEN SPARERIBS: [MR FOOD]
Money-saving chicken thighs are the key to this twist on traditional Chinese pork spareribs. Our Chicken Spareribs recipe packs all the taste of that Asian sauce yet, thanks to the chicken, is a bit lower in fat.
Serves: 4
Cooking Time: 25 min
What You'll Need:
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
3/4 cup plus 1 tablespoon water
1/4 cup soy sauce
1/3 cup packed light brown sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1 teaspoon chopped garlic
1/4 teaspoon ground ginger
1 tablespoon cornstarch
What To Do:
1.In a large skillet, heat oil over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes.
2.In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger; stir into chicken.
3.Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.
4.In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately
CHICKEN PARMAGIANA:
Serves 4
Prep time: 15 minutes
Cooking time: about 20 minutes
Chicken parma is one of the most popular meals served in pubs and clubs across the country, and it’s so easy to make at home. There are many versions – some have ham or eggplant on top of the chicken. In this version i have used three cheeses for a rich and saucy parma.
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 x 800g tin of chopped tomatoes
1 tablespoon sugar
½ teaspoon salt
¼ cup basil leaves, chopped
4 small single chicken breasts
1 cup plain flour
salt and white pepper
2 eggs
3 cups fresh breadcrumbs
Vegetable oil for frying
Topping
200g ricotta cheese
½ cup grated mozzarella cheese
1 cup finely grated parmesan cheese
METHOD:
Heat the oil in a medium saucepan over medium heat and add onion and garlic. Cook 3-4 minutes or until soft. Add the tomatoes, sugar and salt and bring to the boil; reduce the heat slightly and simmer for a further 20 minutes, or until reduced to about 2/3 of its original volume. The sauce should be quite thick. Taste and add more salt if required. Remove from the heat and stir through the chopped basil.
Meanwhile, cut the chicken breasts in half horizontally to make two equally thick pieces. Place between two sheets of Glad wrap and gently bash with a meat mallet until they are an even thickness.
Place the flour in a shallow bowl and season with salt and pepper, then beat the eggs in a second shallow bowl with 1 tablespoon water. Place the breadcrumbs into a third shallow bowl.
Line up the flour, egg and breadcrumb bowls in a row. Dip each piece of chicken into the flour, then the egg, and followed by the breadcrumbs, shaking off the excess.
Pour enough oil to come up 5mm up the side of a large frying pan or chef’s pan . Heat over medium heat and fry the chicken pieces in batches – don’t overcrowd the pan. Cook for about 3 minutes each side, by which time they will be golden brown and cooked through but still juicy in the middle. If the heat is too high they will colour too quickly and not be cooked enough in the middle. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the fillets.
Preheat a grill on high and arrange the chicken on a baking tray. Spoon the tomato sauce over the top of each chicken piece and top with a few pieces of ricotta. Sprinkle with a generous handful of mozzarella and finish with the parmesan cheese. Put the baking tray under the grill for about a minute or two, or until the parmesan starts to turn golden. Serve piping hot with steamed seasonal vegetables or salad.
CHICKEN CORDON BLEU: [Rencia Odendaal Pretorius]
Hoender filette – kap plat met piering of vleis hammertjie. Gooi bietjie sout en peper op hoender.
Neem vars spinasie blaar en sit bo-op filette
Sit feta kaas/maaskaas bo-op
Sny so 2 velletjies ham in blokkies en sit op
... Geur met sout en gemaalde peper
Rol toe en neem nou “streaky bacon”en rol om die hoender
So 2 of drie stukke – steek vas met tandestokkies
Sit in bakplaat
Maak ‘n sous van chutney, garlic, suurlemoensap n bietjie wostersous en smeer bo-oor die hoender. Gooi so ‘n paar stukkies roosmaryn op as jy het. Ek het sommer Ina Paarman se Rosmary and olive speserye oorgegooi.
Bak in oond by 180grade C tot gaar. Smeer elke nou en dan van die sousie oor
Bedien met kapokaartappels, ertjies en mengelslaai of potato wedges. Lekker vla-ertjie botterskorsie werk net so lekker saam met die resep.
** Jy kan basies jou fillet vul met enige iets – ek het al gevul met spek en spinasie en kaas en ook spruit uie en peppadews.
Maak 'n lekker kaassousie om oor die hoender te gooi.
MY WENK:
Maak hom in jou platboompan met deksel op en kooltjies bo-op deksel soos 'n potbrood of in Buksie-oond.
Of braai in jou platboompan tot gaar.
'n Lekker sampioensousie sal ook lekker hieroor werk.
CHICKEN BROCCOLI CHEDDAR BRAID: [CAT FROM FOOD FAMILY FINDS]
Tried another recipe. Yet again, we were not let down.
1 Puff pastry
1 cup chicken chunks, cooked
1 cup cheddar cheese
1 cups broccoli, steamed and chopped
1/4 cup light mayonnaise
1/2 egg yolk (approximately)
fresh rosemary
METHOD:
Preheat oven to 375 degree. On a parchment paper lined cookie sheet, spread pastry length wise to form a long rectangle. Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the pastry. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 26 – 28 minutes until golden brown. (If you use this recipe doubled to what the original post calls for, the bake time is 28-30 minutes.)
Halved recipe shared here serves 4.
TIP:
Have you already thought what my sister and I voiced almost in sync while enjoying this for dinner? Yes, we thought bacon should most definitely be added to this recipe next go around.
MY WENK:
Kan in platboompan gemaak word soos met potbrood of in Buksie-oondjie.
Kan ook as 'n braai pie gemaak word, dan hoef jy nie die vleg ding te doen nie, maak hom dan nie vierkantig en plat.
Sit tamatie stukkie ook by.
CHICKEN AND DRIED FRUITS:
INGRIEDIENTS
1 cup dried fruit
1 cup orange juice
2 Tbsp vinegar
1 Tbsp/15 mL honey
1/4 tsp nutmeg
6 Tbsp whole wheat flour
salt
pepper
about 750 g chicken pieces
4 Tbsp/60 mL butter
METHOD TO COOK:
Put the fruit, orange juice, vinegar, honey and nutmeg in a saucepan.
Cook over medium-low heat for about 10 minutes, stirring occasionally.
Meanwhile, put the flour, salt and pepper in a plastic bag.
Melt the butter in a skillet that has a cover.
Place the chicken pieces in the bag, one at a time, and shake to coat them evenly with flour.
Place the chicken pieces in the skillet.
Brown them on all sides.
Remove any fat from the pan.
Pour the sauce over the chicken.
Cover and simmer over medium-low heat until cooked (at least 20 minutes, probably more)
Serve hot.
MOROCCAN CHICKEN POT: [NICE, VERY, VERY NICE!]
I hope you try this succulent sweet/savory dish. It’s easy on the pocket book and if served on whole wheat cous-cous or basmati rice, will serve at least six.
Enjoy!
Ingredients
•1 teaspoon cumin
•1 tablespoon sweet paprika
•1 teaspoon coriander
•1 teaspoon tumeric
•1/4 teaspoon cinnamon
•1 1/2 pounds boneless, skinless chicken thighs
•3 tablespoons olive oil
•1 1/2 cup onion, chopped
•4 cloves garlic, minced
•1-28oz can petite diced tomatoes and juice
•2 cups chicken or vegetable stock
•1/2 cup raisins or chopped prunes
•1/2 cup kalamata olives, halved
•4 tablespoons fresh lemon juice
•1/4 cup fresh chopped parsley
•1/4 cup fresh chopped cilantro
•ground almonds for topping
Instructions
1.Mix spices well in a small bowl
2.Place chicken thighs on a plate or platter and sprinkle both sides with spice mixture. Pat thighs and cover with plastic wrap. Set aside while chopping remaining ingredients. This step can be done the as far as 24 hours in advance.
3.In your dutch oven or heavy pan, heat olive oil on medium heat.
4.Brown chicken thighs on both sides.
5.Add onion and garlic and cook until onion softens. Watch your temperature. Keep it as high as possible without burning ingredients.
6.Add diced tomatoes and stock, stir well and bring to a low boil.
7.Reduce heat and simmer for 30 minutes.
8.Add raisins and olives and simmer for at least another 15 minutes.
9. NOTE – at this point the dish will appear to need salt. Resist adding to much, as the olives will release some of their salty brine and the additions of lemon, parsley and cilantro will significantly brighten the flavor without added salt.
10.Fifteen minutes before you plan to serve the tagine, add lemon juice, parsley and cilantro and allow to simmer for remainder of time.
HIERDIE WAS GISTERAAND MY WEERGAWE VAN NANDO'S SE ETE WAT ONS GEWOONLIK WOENSDAE EET!
Hulle vra R98 vir ½ hoender, wedgies en slaai. Ek het gevoel hierdie raak na bietjie aan die duur kant en ek sal bietjie self moet kyk hoeveel kan 'n mens spaar deur dit self te doen.
Wel ek het 'n hele plathoendertjie in my konveksie gemaak @ 180 grade C vir 35 minute. Het bietjie gesmeer met mild peri-perisous ...en toe helfte van 'n pakkie Royco chicken poeier marinade oorgestrooi met suurlemoenpeper. My 3 aartappels eers in mikrogolf gekook tot half gaar vir 10 minute, toe het ek dit gesny in wedgies en potato wedge mustard and honey oorgestrooi en in die konveksie-oond gesit vir 30 minute op grill. My slaai gemaak en toe werk die hele storie my R30 per kop uit, 'n besparing van R38 op Nado's se lekker hoendertjie-ete.
Neem in ag, ek het 'n hele flattie gaargemaak, so ek het nog slaai oor en hoender vir 'n heerlike hoenderslaai vir vanaand. En al moet ek dit nou self sê my weergawe was baaaaaaaaaie lekker en baaaaaaaaaaie meer gesonder het nêrens enige olie gebruik nie.
Jy kan hierdie ete ook by 'n kamp maak, flattie oor die kole en jou wedgies [ek het al die resep vir wedgies gegee] en slaai.
SUURLEMOENHOENDDER MET SAMPIOENE EN OLYWE: [Deur ARINA DU PLESSIS]
2 suurlemoene, baie dun gesny en pitte verwyder
4 hoenderdye en 4 hoenderboudjies, met vel
1 pakkie (100 g) groen olywe, goed gedreineer
1 pak (250 g) knopiesampioene, gehalveer
15 ml kappertjiesaad of kappertjiebessies (‘‘capers’’ of ‘‘caper berries’’)
500 ml hoenderaftreksel
30 ml fyngekapte tiemie
Sout en vars gemaalde swartpeper na smaak
Olie
Sout
METODE:
Voorverhit die oond tot 160 °C en voer ’n bakplaat met bakpapier uit. Rangskik die suurlemoenskywe daarop en besprinkel met sout. Oondrooster vir sowat 20 minute tot dit half-droog is.
Braai intussen die hoenderporsies in ’n groot swaarboompan bruin. Skep uit en braai die sampioene, olywe en kappertjiesaad vir ’n paar minute in die uitgebraaide hoendervet.
Pak die hoender terug in die pan en voeg die aftreksel en tiemie by. Verhit tot kookpunt, bedek en prut vir 45 minute. Haal die deksel af, voeg die suurlemoenskyfies by en bak verder bruin in die oond vir sowat 20-25 minute. Geur na smaak met sout en peper en sit voor op rys of koeskoes.
Lewer vier tot ses porsies
MY WENK:
Kan hierdie gereg in jou swartplatboompan maak, begin deur die suurlemoenskywe daarin te rooster en volg dan die resep soos aangegee. Baie lekker!
TRADISIONELE HOENDERKERRIE: [ROBERTSONS RESEPTE]
15 hoenderdytjies, vel en been verwyder
½ koppie gegeurde meel
4 e olyfolie
2 uie, in wigvormige skywe gesny
1 t ROBERTSONS GINGER
1 t ROBERTSONS TURMERIC
1 t ROBERTSONS CUMIN
1 t kerriepasta
2 tamaties, in kwarte gesny
1 koppie hoenderaftreksel
METODE:
1 Sny die hoenderstukke middeldeur.
2 Bestrooi die vleis met ’n bietjie meel.
3 Verhit die helfte van die olie in ’n swaarboompan en verbruin die hoender goed.
4 Skep dit uit en hou eenkant.
5 Verhit die res van die olie en braai die uie, speserye en kerrie-asta vir sowat 7 minute of tot die uie sag is en lekker ruik.
6 Skep die hoender terug in die pan.
7 Voeg die tamaties en aftreksel by en prut vir sowat 20-30 minute of tot verdik. Voeg nog vloeistof by indien nodig.
8 Sit voor met sagte, veerligte rys.
HOENDER STROGANOFF: [Deur STELLA ERASMUS]
8 hoenderborsies, sonder vel en been
Sout en varsgemaalde swartpeper
30 g botter
15 ml olyfolie
100 g preie, in dun ringe gesny
2 knoffelhuisies, grof gekap
250 g sampioene, gehalveer
50 ml witwyn of groente-aftreksel
250ml suurroom of bulgaarse jogurt
40 ml heelkorrelmosterd
30 ml fyngekapte pietersielie
SO MAAK JY:
Sny die hoenderborsies in repe en geur met sout en peper. Verhit botter en olyfolie in ’n medium-grootte kastrol en braai die hoenderrepe bietjie-bietjie oor hoë hitte. Skep uit en hou eenkant.
Braai die preie, knoffel en sampioene in dieselfde kastrol (gebruik die vet en pansappe van die hoender) en braai tot geurig. Geur met sout en peper. Giet die witwyn, suurroom en heelkorrelmosterd by, bring tot kookpunt. Verlaag die hitte en prut tot die sous effens verdik.
Skep die hoender terug in die pan by die mengsel, roer die pietersielie by en sit voor saam met kapokaartappels en groenslaai.
Genoeg vir ses mense.
GEROOKTEHOENDER EN BROCCOLITERT: [Kos & onthaal - Idees tydskrif]
Dis vinnig, dis maklik en die meeste van die bestanddele het jy reeds in jou koskas.
Genoeg vir: 4
Oondtemperatuur: 180 ˚C
• 15 ml groenteolie
• 15 ml botter
• 1 ui, gekap
• 250 g gerookte hoender, gekap
• 250 g broccoli, in blommetjies gebreek
• 30 ml gekapte pietersielie
• 500 ml (200 g) gerasperde cheddar
• 2 groot eiers
• 250 ml melk
• 50 ml bruismeel
1 Verhit die olie en botter in ‘n pan en soteer die ui vir twee minute tot sag. Voeg die hoender by en maak dit deurwarm. Voeg die broccoli by en roerbraai dit vir twee minute. Haal dit van die plaat af en voeg die pietersielie by.
2 Skep die kaas en hoendermengsel in lae in ‘n gesmeerde oondvaste bak.
3 Klop die eiers, melk en meel saam en gooi dit oor die tert. Bak dit in die oond vir 30 minute of tot gestol en goudbruin.
WENK:
Kan ook in jou Buksie-oondjie gemaak word en ook in jou swartpot.
OF in jou mikrogolf.
DEENA SE BOTTERHOENDER: [MasterChef - Deena Naidoo]
Bestanddele
1kg hoenderborsies, bene en vel verwyder en in 2cm-blokkies gesny
Vir die marinade:
. 1e suurlemoen- of lemmetjiesap
6 naeltjies
. 8-10 peperkorrels
. 1 kaneelstokkie
. 2 lourierblare (vars is beter, as jy net gedroog het, gebruik 4 blare)
. 3g koljandersade
. 3g komynsade
. 3 kardamompeule of sade
. 8-10 heel amandels
. 3g rissievlokkies
. 3g borrie
. 250ml volroom ongegeurde Griekse jogurt
. 30ml klapperroom
Vir die bredie:
. 20ml sonneblomolie
. 2 groot uie, fyngekap
. 6 vet knoffelhuisies, fyngekap
. 10g vars gemmer, fyngerasper
. 480g blik tamatiepuree
. 500ml hoenderaftreksel
. ’n hand vol vars kerrieblare (vars is die beste, maar as jy gedroogde blare gebruik, gebruik ’n bietjie meer)
. ’n knypie sout en suiker, na smaak
. 45g botter
. vars koljanderblare vir garnering en geur
Metode
1. Plaas die hoender in ’n glasbak en voeg die suurlemoen- of lemmetjiesap by. Bedek en hou eenkant.
2. Verhit ’n skoon, droë pan oor mediumhitte en voeg die naeltjies, peperkorrels, kaneelstokkie, lourierblare, koljander, komyn, kardamom en amandels by. Rooster die speserye liggies vir ’n paar minute tot lig gerooster en geurig, roer gereeld.
3. Plaas die mengsel in ’n koffiemeul en maal tot ’n poeier. Voeg dit by die jogurt en klapperroom. (As jy nie ’n koffiemeul het nie, plaas die mengsel saam met die jogurt en klappermelk in jou voedselverwerker en meng).
4. Voeg die jogurtmengsel by die hoender, roer goed, bedek en laat vir 2 uur in die yskas marineer.
5. Om gaar te maak: Verhit die sonneblomolie in ’n groot pan en voeg die uie by. Soteer tot goudbruin en voeg dan die knoffel en gemmer by.
6. Kook liggies vir ’n paar sekondes en voeg dan die tamatiepuree by. Laat opkook en voeg die hoenderaftreksel en kerrieblare by (ek kap graag die blare fyn). Laat opkook en verlaag dan die hitte. Prut onbedek totdat die sous heelwat gereduseer en verdik het.
7. Voeg die hoender en jogurtmengsel by en roer goed. As jy nie hou van die skerp smaak van die tamatie-en-jogurtkombinasie nie, voeg suiker na smaak by. Voeg ook sout na smaak by.
8. Kook vir ’n paar minute tot die hoender deurgaar is. Voeg laastens die botter by en moenie weer kook nie anders gaan die sous skif.
Garneer met koljanderblare en sit voor saam met basmati-rys, sambals en naanbrood.
BUFFALO GRILLED CHICKEN: [4 INGREDIENCE]
2kg Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste
WHAT TO DO:
Coat grill with cooking spray and Pre Heat Grill.
Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.
In a small bowl add the wing sauce.
Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.
MARMALADE CHILLI CHICKEN: [ALMA PRETORIUS]
6 Chicken pieces
½ cup Orange Marmalade
1-2 tsp Chilli powder
... Preheat oven to 180C.
Arrange chicken pieces in oven dish.
Combine Marmalade and chilli powder and spoon over the chicken
pieces.
Bake for 30 minutes or until done.
Or use it as marinade to BBQ chicken.
MY WENK:
Braai hoenderstukke in platboompan tot goudbruin.
Voeg die marmelade, chilli by en 'n lekker klont botter.
Voeg 125ml water by.
Roer goed en laat hoenderstukke hierin gaar word.
Dit sal ook 'n lekker sousie hê.
ONTBEENDE HOENDERBORSIES MET GEMMERSUURLEMOENS-SOUS: [Met dank aan Andre Watson]
Vir 6 mense:
6 ontbeende Hoenderbors filette
Swart peper
Gemmer-Suurlemoen sous:
½ koppie bruin suiker
¼ koppie suurlemoensap
2 eetlepels Rum
3 teelepels gerasperde groen gemmer
2 fyngemaakte knoffelhuisies
Tabasco sous
SO MAAK JY:
Kombineer al die bestanddele vir die sous, roer oor egalige hitte sonder dat dit kook totdat suiker opgelos het, en verhit dan verder totdat die sous kook.
Gooi swart peper op albei kante van die hoenderbors filette na smaak.
Braai tot sag, en druip gemmer-suurlemoensous oor gereeld.
Bedien oorblywende sous by opskep oor borsfilette.
PARMASANE CRISPY CHICKEN FINGERS:
Ingredients
½ cup, plus 1 Tbsp. olive oil
4 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
1 Tbsp. fresh basil, chopped
salt and pepper
½ cup all-purpose flour
2 large eggs
1 cup panko [make your own breadcrums]
1 cup shredded parmesan cheese
1.5 lbs. chicken tenderloins
Directions
1. Heat 1 Tbsp. oil in a saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant (30 seconds). Stir in tomatoes and simmer until thickened, about 7 – 10 minutes. Stir in basil and season with salt and pepper. Cover and keep warm.
2. Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine cheese and panko in a third dish.
3. Pat chicken dry with paper towels and season with salt and pepper. One at a time, dredge in flour dip in eggs and coat with panko mixture.
4. Heat 1/4 cup oil in a large non-stick skillet over medium heat until shimmering. Cook half of chicken until golden brown on each side and center reaches 170 degrees F. Place on paper towel lined plate. Repeat with remaining oil and chicken.
5. Serve chicken with marinara sauce.
PERI PERI SPATCHCOCK CHICKEN:
2 whole chickens or 4 small chickens
•3Tbs peri peri
•3 large lemons – juice and rinds
•10 bay leaves
•10 cloves garlic
•2Tbs aromat
•Black pepper – a good grinding
•1Tbs smoked paprika [die gewone sal ook reg wees]
½ bottle of dry white wine
•½ cup olive oil
•6 large onions finely sliced
•3 stems of fresh rosemary
•2Tbs ground cumin
Method
Peri-peri ingredients:
Mix this whole lot up in a nice big jug.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I find it’s better to spatch cock your chickens because whole chickens on the braai are tricky little devils – so I spatch cock them – marinate them – par cook them either in the oven for 25 minutes at 180d or the microwave for 10 minutes each and just finish them off on the coals or gas braai for literally 5 minutes.
How to Spatchcock a Chicken:
Turn you chicken breast side down.
Using some scissors cut from the bum right through to the neck.
Open it out and flatten it – use one hand over the other and push down with your whole body weight on the breast bone until it cracks – it’s a bit creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to penetrate well.
Place each bird into a Ziploc bag and divide the marinade between them – I throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!
I par cook each one for 10 minutes in the microwave and then finish them off on the braai for 5 minutes to get that nice smokey – chargrilled – crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.See more
ONTBEENDE HOENDERROL: [Resep en stilering: Tiaan Langenegger; Foto’s: Ruvan Boshoff]
Dié een kry die hoofrol!
Hoendervleis kan vinnig droog raak as jy dit kook of braai. Veral té warm kole kan ’n geurige hoender sommer heeltemal opdons. As jy ’n heel hoender op dié manier gaarmaak, behou die hoender sy natuurlike sappe.
Jy benodig
olie
1 pakkie sampioene, in skyfies gesny
1 groot ui, gekap
’n paar knoffelhuisies, fyngekap
sout en peper na smaak
1 heel hoender
Só maak jy
1 Verhit jou swart platboompot oor die kole en braai dan die sampioene, uie en knoffel in ’n bietjie olie. Geur dit met sout en peper na smaak.
2 Sprei die ontbeende hoender met sy velkant na onder op ’n stuk foelie wat jy dubbeld gevou het.
3 Skep die sampioen-en-uievulsel op die hoender en rol dan die vleis versigtig op.
4 Rol die hoenderrol in die foelie toe en draai die twee punte stewig toe soos dié van ’n Kersklapper.
5 Versprei al die hoenderbene wat jy uitgesny het, oor die platboompot se bodem en gooi omtrent 2 koppies water by voordat jy die foeliepakkie bo-op dit neersit.
6 Kook die rol vir 1 uur op ’n driepoot oor die kole.
7 Draai die hoenderrol ná ’n halfuur om.
8 Lig die pakkie uit die pot en laat dit effens afkoel.
9Vou die foelie oop en sny die hoenderrol in skywe.
20 MINUTES GARLIC, ROSEMARY CHICKEN AND BROWN RICE DINNER:
Serving Size : 4
1 tablespoon oil
4 small boneless skinless chicken breast halves
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
HOW TO COOK:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes.
Remove from heat.
Let stand 5 minutes.
15 MINUTE CHEESY CHICKEN AND VEGGIE RICE:
2 kg boneless skinless chicken breasts, cut into chunks
1 can (14-1/2 oz.) chicken broth or make your own
2 cups MINUTE White Rice/noodles, uncooked
1 pkg. (16 oz.) frozen vegetable blend, thawed
3/4 lb. (12 oz.) Pasteurized Prepared Cheese Product, cut up
Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.
Add broth; stir. Bring to boil.
Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.
STICKY CHICKEN WINGS: [MARTHA STEWART]
Het hierdie oor Kersfees gemaak met 12 vlerkies en 8 dye. Daar het net mooi niks oorgebly nie, dis absoluut die BESTE wat ek nog ge-eet het. Het die oornag in marinade in yskas gebêre en volgende dag gebraai oor die kole. Het ook die sous sommer op die rooster "ge-reduce" tot so 'n lekker taai sous en weer die gebraaide hoenderstukkies daarin gegooi en deurg...eroer. FINGERLEK LEKKER!!!!
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.
•Total Time 1 3/4 hour
•Yield Serves 4
Ingredients
•3/4 cup packed light-brown sugar
•1/4 cup fish sauce
•1/4 cup fresh lemon juice (from 2 lemons)
•2 tablespoons soy sauce
•1-inch piece fresh ginger, smashed and peeled
•1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional)
•2kg chicken wings, cut in half at joint (wing tips removed)
Directions
1.Preheat oven to 300. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.
2.Bake wings 1 hour. Increase heat to 450 and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve wings with sliced chile if desired.
Cook's Note
Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.
KFC INSPIRED FRIED CHICKEN: [MR FOOD]
Watch out Colonel because My KFC Inspired Fried Chicken is just is good as your crispy chicken recipes. Made with my not so secret herbs and seasoning, this will leave you coming back for more and enjoying bite after bite.
Ingredients
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds of chicken (legs, thighs, breast - whatever preferred)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder, or to taste
1/2 teaspoon ground sage
1/2 tablespoon onion salt
1/2 tablespoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon basil, oregano, thyme, each
1/2 teaspoon all spice
2 cups flour
3 eggs
1 cup or 2 cups of water
3/4 cup cornstarch
1/2 teaspoon marjoram
1/2 tablespoon paprika
Instructions
1Preheat oven to 300 degrees F.
2.Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
3.Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
4.Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.
MY WENK:
Maak verder gaar in Buksie of braai tot gaar op die rooster.
Jy kan dit ook in mikrogolf verder gaarmaak op Hoog.
AUTHENTIC HAWAIIAN HULI HULI CHICKEN: [Author: K-Jon Chef ]
Total Time: 10 hrs
Ingredients:
2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
SAUCE:
2¼ cups pineapple juice
¼ cup brown sugar
¼ cup soy sauce
¼ cup ketchup
¼ cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauces (sriracha sauce)
Directions:
1 Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty. 2 glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes. 3 Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
"DRUNKEN CHICKEN": [MR FOOD]
Drink in the exciting flavor when you add a bit of tropical tasting rum to our "Drunken" Chicken recipe. This lively easy main dish meal suits a weeknight as well as company!
Serves: 4
Cooking Time: 30 min
What You'll Need:
4 boneless, skinless chicken breast halves (1 to 1-¼ pounds), flattened to ½-inch thickness
1/4 cup light rum
1/4 teaspoon ground nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
2 tablespoons butter
8 ounces sliced fresh mushrooms
1 cup cream of coconut
What To Do:
1.Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.
2.In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.
3.In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.
4.Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.
Notes
•Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.
We like to serve this with a side of wild rice.
FRANSE HOENDERKASSEROL: [PASELLA - deur Anton Boshoff]
BESTANDDELE:
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
Metode
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
MY WENK:
Maak hom in jou potjie of in jou Buksie-oond.
KRUMMELHOENDER MET SAMPIOEN KAASSOUS: [BRON ONBEKEND]
8 hoenderporsies
sout en peper
olie vir diepbraai
125 ml koekmeelblom
125 ml droë broodkrummels
5 ml hoenderspeserye
5 ml paprika
2 ml peri-peri-poeier
2 ml gemengde speserye
1 ml fyn naeltjies
100ml meel
SOUS:
75 ml koekmeelblom
15 ml margarien
750 ml melk
5 ml sout
3 ml swartpeper
1 blik (285 g) roomsampioene
250 ml gerasperde cheddarkaas
SO MAAK JY:
Kook hoenderporsies tot amper gaar op die stoof of in die mikrogolf. Laat effens afkoel en maak elke porsie droog met papierhanddoek. Geur met sout en peper. Verhit olie in ’n diep kastrol. Meng al die droë bestanddele. Doop elke hoenderstukkie in die melk en rol dan in gegeurde meelmengsel. Skud oortollige meel af en braai in olie tot goudbruin.
Maak intussen ’n Witsous van die meel, margarien en melk. Geur met sout en swartpeper. Roer roomsampioene en cheddar-kaas by. Sit gebraaide hoenderporsies warm voor met die sampioen-en-kaas-sous.
LOUWTJIE SE ONDERSTEBO-HOENDERPOT: [BRON ONBEKEND]
5-6 aartappels, geskil en gehalveer
• 125 ml kookolie
• 4 geelwortels, geskil en in ringetjies, gesny
• 250 g jong murgpampoentjies, gehalveer
• 250 g blomkool, in groterige stukke gesny
• 375 ml bevrore ertjies
• 1 heel hoender
• 10 ml hoenderspeserye
• 10 ml sout
• 5 ml paprika
• 2 ml gemengde speserye
• 125 ml water
SO MAAK JY:
Verhit potjie oor kole. Braai aartappels in olie tot goudbruin. Pak groente op aartappels in volgorde waarin dit aangegee is. Sny hoender deur borsbeen oop en vlek dit oop oor groente met velkant na bo. Strooi geurmiddels oor en giet water versigtig oor. Sit deksel op. Skep rooiwarm kole op deksel en laat 1 uur prut tot gaar. Moenie die deksel oplig voor uur verby is nie. As die kole op die deksel afkoel, vervang dit deur warm kole.
ELIZE SE ONGELOOFLIKE HOENDERKERRIE: [RSG RESEPTE]
Metode
Bedien 6 mense
1 middelslag hoender
3 uie
1 t botter of olie
3 gerasperde Granny Smith appels
½ koppie sultanas
1 eetl Cartwrights kerrie
1 t borrie
3 blokkies hoenderekstrak
1 suurlemoen
2 eetl appelkooskonfyt
3 t maizena
SO MAAK JY:
Kook 1 hoender stadig tot gaar in 1 liter water met sout en peper. Ontbeen en hou saam met vloeistof eenkant.
Braai in botter: 3 groot uie opgesny tot deurskynend maar nie bruin nie.
Voeg dan 3 appels by uie plus die halwe koppie sultanas. Braai so 5min.
Voeg nou 1 eetl Cartwrights kerriepoeier by plus 1 teelepel borrie. Meng goed deur.
Bedek met kookwater, net genoeg sodat mengsel net toe is met water.
Kook vir 5 min.
Voeg nou hoender met vloeistof waarin gekook is by kerriemengsel.
Voeg 3 hoenderekstrak blokkies by en kook stadig vir omtrent 20min.
Voeg sap van 1 suurlemoen by asook 2 eetl appelkooskonfyt en kook nog 5 min.
Meng 3 teelepels maizena met bietjie water en voeg by hoender en kook nog so 5min.
Bedien met rys en piesangslaai, HEERLIK! HEERLIK!
ANITA SE GOU VROU MANGO-HOENDERKERRIE: [A LITTLE BIT OF EVERYTHING]
Bestanddele:
1 ui - gekap
8-10 hoenderstukke, met vel en been
½ koppie water
½ fles Mango atjaar (by meeste winkels beskikbaar)
4 groot aartappels, geskil
SO MAAK JY:
Braai die gekapte ui en hoenderstukke tot bruin. Voeg die res by en laat dit prut tot gaar. Jy hoef nie sout en peper by te voeg nie, want die atjaar bevat al die speserye en geure vir 'n outentieke kerrie.
Bedien saam met Basmati rys, vars kolijanderblare en Bulgaarse jogurt.
Ek hoop die geregte bring warmte teen die koue wind!!
AUTHENTIC JAMAICAN BROWN STEW CHICKEN: [By Chef]
Prep Time: 1 hrs 30 mins
Total Time: 2 hrs 15 mins
Servings: 6
"I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!"
Ingredients
1 small whole chicken, cut into portions
1 large tomato, chopped
3 -4 stalks scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 hot pepper, chopped ( scotch bonnet)
1 medium carrot, chopped finely
1 limes or 1/4 cup lime juice
3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
1 teaspoon pimientos or 1 teaspoon allspice, cracked
2 tablespoons soy sauce
1/2 tablespoon flour or 2 teaspoons cornstarch
2 cups unsweetened coconut milk
1 tablespoon coconut oil
Directions
Squeeze lime over chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
APRICOT GLAZED CHICKEN:
- serves 6
1 roasting chicken
Seedless green grapes
4 tbsp honey
1 can apricot halves in syrup
1/4 cup butter or margarine
2 tsp seasoned salt
1/4 tsp black pepper
1/2 cup dry white wine
HOW TO COOK:
Rinse chicken in cold water and pat dry with paper towels. Stuff body cavity with 1 cup grapes that have been tossed with 2 tbsp honey.
Tie legs close to body and fold wing tips back or secure with skewers or twine. Place chicken breast side up on rack in shallow roasting pan.
Drain apricot halves, reserving syrup. Set aside 6 halves for garnish.
Process remaining apricots in blender with melted butter, seasoned salt and pepper and remaining 2 tbsp honey.
Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan.
Cover chicken loosely with tent of aluminum foil. Roast at 325 F 2 1/2 to 3 hours or until chicken is tender.
Remove foil during last 30 minutes of roasting. Serve chicken on platter garnished with clusters of green grapes and apricot halves.
MY WENK:
Maak in jou potjie presies soos hulle hier sê en sit kooltjies op die deksel of bak in jou BUKSIE-oond.
PERI-PERI HOENDER: [DIE WARE JACOB] [Geskryf deur: Dorrie]
Die ouer-garde wat Peri-Peri Hoender onthou soos dit in die dae van die Portugese in Mozambique voorgesit is, sal hierdie resep geniet. Dit is die Ware Jakob!
1 Heel hoender (+- 1.8kg)
Portugese Olyfolie
MARINADE:
6 Knoffelhuisies grof gekap
Stukkie vars gemmer (sowat 5cm lank) gekap
150ml Olyfolie
Fyn gerasperde skil van 'n halwe suurlemoen
150ml vars suurlemoensap
2 Rooi vars rissies, gekap met pitte en al. of 'n eetlepelvol droe 'Chilli-Flakes' (Vars is beter)
Handvol gekapte pietersielie
SO MAAK MENS:
1. Plaas die heel hoender met bors na onder op snyplank.
2. Met 'n sker of skerp mes, sny langs die ruggraat oop. Sny die ruggraat uit.
3. Draai die hoender om en vlek heeltemal oop. Druk effens plat.
4. Plaas die hoender in 'n groot plastiese sak.
5. Sit die knoffel, gemmer, 150ml olyfolie en suurlemoensap in 'n 'food processor' en meng goed. Sit die rissie en pietersielie by. 6. Gooi die marinde by die hoender en werk dit deeglik in. Bind die sak toe en laat (verkieslik) oornag staan in 'n yskas, of marineer vir ten minste vyf ure lank.
7. Verwarm oond tot 200 grade Celsius.
8. Sit 'n bietjie olyfolie in 'n braaipan. Haal die hoender uit en plaas in die pan. Borsel met olyfolie. Gooi die oortollige marinade weg. Gooi sout op na smaak. (Ek gebruik growwe sout).
9. Plaas pan in die oond. Borsel nou en dan van die pan-sappe oor en braai in die oond tot gaar.
10. Haal uit die oond en skep uit in groot bord.
11. Meng sowat kwart-koppie suurlemoensap met kwart-koppie olyfolie en verf oor die hoender.
12. Dien op met suurlemoen skyfies en chips of Portuguese gebraaide rys. Heerlik!
MY WENK:
Braai hierdie kiepie op die rooster!
Hy's kekkel lekker!
'PAULA DEEN'S MEXICAN CHICKEN CASSEROLE: [Source: Paula Deen]
Ingredients
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
Directions
1. Heat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.
MY WENK:
Maak alles gaar in jou platboompan.
MARSALA CHICKEN:
Beautiful flavours in marsala chicken..or my case sherry chicken
An amazing concoction of flavours in this dish.
I didn't have any marsala so used sherry instead and it still tasted yummy. This dish has raisins in it which I didn't include as I'm not a 'dried fruit in savoury dishes' fan.
Ingredients
Whole chicken cut into 8 pieces or 8 chicken thighs on the bone
Salt and pepper
2T olive oil
1 brown onion finely sliced
2 cloves garlic, finely chopped
20 sage leaves, torn (I used dried sage)
½ cup raisins
½ cup pine nuts
1 cup chicken stock
1/3 cup marsala or sherry
50g butter
METHOD:
1. Season the chicken with salt and pepper.
2. Heat half the oil in a large, depp-sided frying pan with a lid and brown the chicken pieces well on all sides over medium heat. Remove and set aside.
3. Soften the onion and garlic inthe remaining oil. Return the chicken pieces to the pan in a single layer and add the sage, raisins, pine nuts, stock and marsala.
4. Bring to the boil, then redce to a very gentle simmer and loosely cover with greaseproof paper.
5. Cook for about 30 mins. Stir in the butter before serving and check the seasoning.
Serve with roast potatoes and green vegetables or a salad.
GEURIGE PLAT HOENDER MET MOSTERDSOUS: [RADIO NAMAK-WALAND – ANN NIEUWOUDT]
Oond; 200 gr C.
Sny hoender ruglangs oop en druk plat.
Meng vlg en smeer oor hoender:
sap en skil van 1 suurlemoen,
sout na smaak,
2 E olyfolie en 1 E mosterdpoeier.
Plaas in oondbak en bak vir 20 minute, draai oond af na 180 gr C. Meng 2 E mayonaise,
2 E heelkorrel mosterd en 2 E gekapte pietersielie.
Smeer oor hoender en bak verder vir 45 – 50 minute tot gaar en bros.
Bedien met slaai en groente van jou keuse.
MY WENK:
Doen alles soos bo, maar rooster die plattetjie oor die kole.
MARMITE CHICKEN WINGS: [COOKING MOMSTER CORNER]
Ingredients :
10 chicken wings
1 tsp salt
1 tsp pepper
A few dashes of LP Sauce
1 tbsp cornflour
Some chopped garlic
Oil fr deep frying
For the sauce ( mix all the ingredients ) :
2 tbsps Marmite
4 tbsps honey
A dash of chicken stock granules
1 cup of hot water
Method :
1. Marinade chicken wings with salt, pepper, few dashes of LP sauce and cornflour preferable overnight.
2. Heat oil in wok and deep fry the chicken wings till golden brown. Dish and drain.
3. Leave 1 tsp of oil in the pan. Saute garlic till fragrant and pour in the sauce mixture and cook in medium heat till thick.
4. Put in the friend chicken and mix well till chicken is coated with the Marmite sauce.
5. Dish up and serve hot.
KLAPPER HOENDERKERRIE:[HUISGENOOT]
30 ml (2 e) olie
1 rooi brandrissie, gekap
1 groen brandrissie, gekap
30 ml (2 e) vars gemmerwortel, gekap
10 ml (2 t) borriepoeier
3 heel naeltjies
5 ml (1 t) peperkorrels
25 ml (5 t) heel koljander
5 ml (1 t) komynsaad
2 ml (½ t) mosterdsaad
1 groot ui, gekap
5 knoffelhuisies, fyngedruk
4 kerrieblare
1 blik (410 g) klappermelk
500 g hoenderfilette, in blokkies gesny
125 ml (½ k) droëklapper, gerooster
15 ml (1 e) suurlemoensap
’n hand vol vars koljander, gekap
poppadums vir voorsit
MAAK DAN SO:
Verhit die olie in ’n kastrol.
Voeg al die saad en speserye (buiten die kerrie- en koljanderblare) by en roerbraai ’n minuut.
Voeg die ui, knoffel en kerrieblare by en roerbraai tot die ui goudbruin is.
Voeg die helfte van die klappermelk by.
Verlaag die hitte en voeg die hoender, klapper en suurlemoensap by.
Laat prut 5 minute oor matige hitte.
Voeg die oorblywende klappermelk by.
Verhit en laat prut tot die hoender gaar is.
Haal van die hitte af en voeg die gekapte koljander by.
Sit voor met poppadums.
SOUS CHEF SE LIPLEKKER HOENDER: [RSG RESEPTE]
Bestanddele
4 hoenderdye, sonder vel, met been
½ koppie Balsamiese reduksie (ek gebruik Verlaque se Honey & Rooibos)
½ koppie sojasous
½ koppie bruinsuiker
Metode
Meng die balsamiese reduksie, sojasous en suiker en verhit in 'n pan tot die suiker smelt.
Plaas die hoenderdye in 'n oondbak met 'n deksel en gooi die sous oor.
Bak vir 30 min teen 190 grade.
Haal deksel af en bak vir nog 20 tot 30 minute en draai die dye 'n paar keer totdat die sous lekker dik en stroperig is.
Bedien met jasmynrys en ‘n lekker groenslaai.
MY WENK:
Kan oor die kole gebraai word nadat dit in marinade gelê het of maak dit in platboompan.
PEPPER CHICKEN FRY: [KITCHEN SECRETS]
Ingredients:
Chicken -350gms, cleaned n cut into bite size pieces, preferably with bone
Onion - 1 cup, chopped
Tomato - 1 medium sized, cubed (optional)
Ginger garlic paste - 1 1/2 tbsp
Turmeric powder - a dash
Coriander powder - 1 1/2 tsp
Salt - to taste
Curry leaves - a sprig
Coriander leaves - 2 tbsp, chopped
Sesame oil - 2 tbsp
Oil - 2 tsp
Water - as needed
Lemon juice - juice of half a lemon
To dry roast and grind:
1.Whole peppercorns - 3 tsp
2.Cumin seeds - 1 3/4 tsp
3.Fennel seeds - 1 1/2 tsp
4.Cinnamon - 1/2" piece
5.Cloves - 2 nos.
6.Cardamom - 1nos.
Method:
•Dry roast the ingredients one by one on medium low flame until the pepper starts cracking, cumin seeds starts turning golden, fennel seeds turns golden, cinnamon, cloves and cardamom totally fried for 5 to 7 minutes. Cool the mixture and grind them to a coarse powder and reserve for later use.
•Heat sesame oil and the sunflower oil together for 30 seconds and fry the chopped onions for 2 to 3 minutes until it turns golden. Later add the ginger garlic paste and fry for a minute. Now add the cleaned chicken pieces to the masala and add turmeric powder, curry leaves and little bit of salt. Mix well, cover and cook for a minute over medium low flame.
•Add the coriander powder to the chicken pieces and mix well. Saute the chicken for a minute and pour 1/3 cup (or enough to cook the chicken) of water, tomato cubes, mix well. Cover and cook until the water dries up and becomes thick and semi-dry.
•Finally add the ground powder(masala powder) to the chicken and mix thoroughly. Saute for 2 to 3 minutes just enough time to marry the masala with the chicken. Garnish with coriander leaves, may be squeeze half a lemon on top, combine well, switch off and serve hot.
Notes/Suggestions:
•Tomato is not added for pepper chicken fry but I just added 1 no. of small tomato to have a even blend of masala's.
•The recipe I've dictated here is the total country style and it's must to use sesame oil for this recipe.
•Reduce the chopped onion and omit the tomato (else add the tomato just 2 minutes before switching off) if the chicken fry has to be dry.
Cheers.
CHICKEN FLATTIE: [SPAR RECIPE]
Prep Time: 15 minutes
Cook Time: 50 minutes
Turning a whole chicken into a quicker-cooking version for kettle-braai roasting, is easy once you know how. Left in a piquant marinade overnight before cooking, makes it extra-special!
Ingredients(8-10)
•2 whole chickens
•1 can ginger beer
•200 ml SPAR mango chutney
•250 ml SPAR creamy mayonnaise
•1 medium onion
•1 bunch fresh coriander
• 10 ml fresh ginger & garlic mix
• salt and black pepper to season
Method
1.Using kitchen scissors, cut down one side of the backbone, from the “Pope’s Nose” end to the far neck end. Repeat this up the same length but on the adjoining side of the backbone. Discard the backbone strip you have just cut out.
2.Turn the chicken over with the newly opened side facing down on the board.
3. Press down hard on the chest of the chicken, to hear the bone snap and chicken collapses flat.
4.Rinse the carcass inside surfaces and wipe dry with kitchen paper towel. Place each chicken in a shallow sealed container. Rub the skin all over with salt and ground black pepper.
5.Combine the marinade ingredients, and pour the sauce evenly over both chickens. Refrigerate and chickens in the marinade every few hours.
6.Cook the chickens together over an indirect-heat method of kettle-braai cooking. Allow 45 minutes, then test by inserting a skewer into thick thigh sections, to ensure clear juices escape, which will mean the chickens are cooked through sufficiently.
Hints and Tips
Pour the leftover marinade into a saucepan. Stir in a paste of 20 ml corn flour mixed with a little cold water. Bring to the boil, stirring over low heat, until thickened. Season to taste with salt and freshly ground black pepper. Serve with the chicken.
The initial refrigerated chicken marinade time should not exceed 2 days, for reasons of food safety.
Two metal kebab skewers inserted into the sides of each chicken makes lifting during cooking easier.
CHICKEN A LA KING IN A HURRY: [mr food]
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
•1 cup chopped cooked chicken
•1/4 cup milk
•1/4 cup frozen green peas, thawed
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 (10-3/4-ounce) can cream of chicken soup, undiluted
•1 (4-ounce) can sliced mushrooms, drained
•1 (2-ounce) jar diced pimiento, drained
•4 slices whole wheat bread, toasted
•Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
CHICKEN, TOMATO AND PINEAPPLE STEW: [by Connie Veneracion]
So easy to prepare too.
Ingredients :
1 whole chicken, about 1.2 kg. in weight
1/2 c. of liquid seasoning
1 whole garlic, peeled and finely chopped
1 large white onion, sliced thinly
6 ripe tomatoes, diced
1 c. of pineapple chunks (canned)
1/2 c. of pineapple syrup
1 tbsp. of rice vinegar
4 tbsps. of sugar
pepper
4 tbsps. of butter
salt
Cooking procedure :
Chop the chicken into serving pieces (as though you’re cutting it for fried chicken). Separate the breast and reserve for future use. Place the chicken pieces in a bowl. Pour in the liquid seasoning and add half of the chopped garlic. Mix well. Cover and marinate for at least 30 minutes.
Transfer the chicken, with the marinade and garlic, to a large sauce pan. Set over medium heat. Do not add any water. Cook for 5-7 minutes, stirring often.
Meanwhile, melt the butter in a small sauce pan. Saute the garlic until fragrant. Add the sliced onion and the tomatoes. Cook until the vegetables start to turn soft. Pour the sauteed vegetables, with all the juices, into the sauce pan with the chicken. Add the pineapple chunks. Pour in the pineapple syrup and rice vinegar. Season with sugar and pepper. Lower the heat, cover and simmer for about 40 minutes. Again, do not be tempted to add water. The liquid from the vegetables are enough to cook the chicken.
When the chicken is done, taste the sauce. Add salt, if it is too bland.
Serve hot.
CHICKPEA ROAST WITH SHERRY SAUCE: [UNKNOWN]
As you may have realised, these new recipes I have been trying are all vegetarian. This one is probably one of the most delicious vegetarian dishes I have ever tasted and I know for sure I'll be making this one again in the future!
Ingredients:
450g can of Chickpeas, drained
1 Tsp Marmite (yeast extract)
150g chopped walnuts
150g white breadcrumbs
1 finely chopped onion
100g chestnut mushrooms
50g can of sweetcorn, drained
2 crushed garlic cloves
2 Tbsp dry sherry
2 Tbsp vegetable stock
1 Tbsp chopped coriander
8oz of ready made Puff Pastry
1 egg, beaten
2 Tbsp milk
Salt & pepper
SAUCE
1 Tbsp vegetable oil
1 leek, thinly sliced
4 Tbsp dry sherry
150ml / 1/4 pint vegetable stock
Method:
1. Blend the chickpeas, marmite, nuts & breadcrumbs in a food processor for 30 seconds. In a frying pan, saute the onion and the mushrooms in their own juices for 3-4 minutes. Stir in the chickpea mixture, the sweetcorn and the garlic. Add the Sherry, stock, coriander & seasoning and bind the mixture together. Remove from the heat and allow to cool.
2. Roll the pastry out on a lightly floured suface to form a 35.5cm x 30 cm (14 inch x 12 inch rectangle. Shape the chickpea mixture into a loaf shape on top of the rolled out pastry and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score the top in a criss-cross pattern. mix the egg and milk and brush over the pastry. Cook in a preheated oven, 200C / 400 F / Gas Mark 6, for 25-30 minutes.
3. Heat the oil for the sauce in a pan and saute the leek for 5 mins. Add the sherry and stock and bring to the boil. Simmer for 5 minutes and serve with the Roast.
Scrumptious!
MY WENK:
Maak hierdie outjie met sukses in jou swartboompan...heerlik!
HOENDER-SKOTTEL: [Resep uit Trooskos]
Bestanddele
2 e (30 ml) olyfolie
8 hoenderporsies
2 e (30 ml) koekmeel
2 e (30 ml) Clover Mooi River botter
4 klein uie, geskil en in kwarte gesny
2 knoffelhuisies, fyn gesny
200 g sampioene, skoon gewas
1 k (250 ml) witwyn
2 k (500 ml) hoenderaftreksel
4 takkies suurlemoentiemie of tiemie
5 wortels (300 g), geskraap en in dik ringe gesny
sout en varsgemaalde swartpeper
4 t (20 ml) korrelmosterd
2 e (30 ml) heuning
¼ k (60 ml) Clover suurroom
Metode
1.Voorverhit die oond tot 140 °C.
2.Verhit die olie in ’n swaarboom-oondbak en bedek die hoender met meel. Skud die oortollige meel af en braai die hoender 2 tot 3 minute aan ’n kant tot goudbruin. Skep die hoender op ’n bord en hou eenkant.
3.Sit die bak weer op die stoofplaat en verhit die botter oor matige hitte daarin. Soteer die uie en knoffel 3 tot 4 minute en voeg die sampioene by. Braai nog 3 minute.
4.Skep die groente by die hoender. Roer die wyn by die pansappe en kook 3 minute. Roer die aftreksel, tiemie en wortels by. Skep die hoender en groente terug en geur met sout en peper.
5.Verhit tot kookpunt en plaas die deksel op die oondbak. Bak 30 minute in die warm oond. Verwyder uit die oond en roer die mosterd, heuning en suurroom by.
6.Bak nog 15 minute sonder die deksel totdat die hoender sag en deurgaar is.
Genoeg vir 4 tot 6
MY WENK:
Maak hom as 'n potjiekos of in jou potjie met deksel waarop kooltjies gesit word.
SPICY CHICKEN FEET [ADIDAS] ADOBO:
This is the simplest Pinoy style Spicy Chicken Feet Adobo. Chicken feet or what we commonly called "Adidas", when grilled, this is sold as street food in every part of the Philippines. Also, this can be seen in any Chinese Restaurants with dimsums. I decided to cook this because it happened that my usual habit of Spicy Chicken Feet in RML Resto here in Kalibo, Aklan had run out of this. So, instead I went to the market and just bought 1 kilo of Chicken Feet for 80 Pesos. As usual, that's why i'm blogging this because it is one of my fave street food. ;)
Ingredients:
1 kilo chicken feet
Soy Sauce
Vinegar
4 cups of water (more water, more to soften the chicken feet)
10 Calamansi juice extract
2 tbsp. Hot Sauce
1 tbsp. Sugar or (accdg. to taste)
4 Bay Laurel Leaves
1 and 1/2 tbsp. Peppercorns (crushed)
2 tbsp. Cooking Oil
1 big Onion (minced)
1 big Garlic (minced)
5 red chili peppers (minced)
Chicken feet are sold in the markets... Tell your "suki" to de-claw it.
How to prepare:
clean it well with rock salt and chop it half
I did not put measurements for the soy sauce and vinegar because every time I cook Adobo, I just pour those seasonings without measuring it. Well, to give you some idea for this, just add 1/2 cup of soy sauce and 1/4 vinegar. Just taste it once in awhile... If it lacks saltiness, add some soy sauce.
How to cook Spicy Chicken Feet?
1. Prepare your "kawali" pan and heat it up into the flame.
2. When heated, pour the cooking oil and wait until it boils.
3. Sautee the garlic, onion and chili red peppers.
4. Place the chicket feet, water, soy sauce and vinegar, bay leaves, peppercorns. Close it and wait until it boils.
5. When it boils, lessen the heat. And, let it simmer...
6. Pour the calamansi juice extract, hot sauce and sugar when the sauce quite thickens already.
7. Let it simmer for more minutes... (Try to taste it and judge what's more lacking ;) )
8. When the sauce is perfectly thick... you're DONE!
9. Remove it from the pan and place it in a clean plate.
10. Serve and Enjoy eating
CHICKEN AND CHEESY RICE CASSEROLE: [by Tiffany]
You know those nights where you stand gazing into the pantry or fridge wondering what to throw together for dinner? This casserole is often my answer. It’s not for a last minute meal, because it does have to bake, but the prep time is minimal.
Stop gazing into the pantry and pull out:
2-3 cups chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
HOW TO COOK:
I baked 3 small chicken breasts and shredded them for this dish.
I really like to have chicken already to go for casseroles in the freezer.
You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
MY WENK:
Maak in platboompan met kooltjies op die deksel of in Buksie-oond.
CHICKEN AND COCONUT CURRY: [Recipe adapted by Terri @ that’s some good cookin’ (original recipe from Tyler Florence)]
3 tablespoons Ghee/butter, recipe follows (Yes, take the time to do this. It is delicious.)
2 medium onions, chopped
1-in...ch piece ginger, peeled and grated or finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons red curry paste → look in the Asian isle at the grocery store
1 teaspoon salt
1/4 teaspoon cinnamon
1-2 t. Sambal Oelek (Rooster sauce) → look in the Asian isle at the grocery store
2 (14-15 ounce) cans unsweetened coconut milk (be brave–no “lite” coconut milk!)
2 cups chicken stock
1 (15 ounce) can diced tomatoes, drained
4 boneless, skinless chicken breasts, cut into thin 1-inch strips
1 (20 ounce) can pineapple tidbits, drained
1/4 cup cilantro leaves, chopped, plus more for garnish
Lime wedges
Directions
1.Heat the ghee in a large heavy-bottomed pot over medium-low heat.
2.Add the onions; cook, stirring as needed for about 10 minutes until the onions begin to soften.
3.Add the ginger and garlic and cook slowly for another 10 minutes. Stir as needed to keep from browning. The onions should get very soft.
4.Add the tomato paste, red curry paste, cinnamon, and Sambal Oelek and stir.
5.Pour in the coconut milk, chicken stock, and salt and bring back to a simmer; cook until the sauce has thickened, about 20 minutes, stirring occasionally.
6.Add the tomatoes, chicken, cilantro, and pineapple tidbits; continue to simmer until the chicken is cooked through, about 5 minutes.
7.Taste and adjust the seasonings. Serve over Jasmine rice. Garnish with cilantro. Squeeze lime juice over curry as desired.
***For something extra special, use fresh grilled pineapple in place of the canned pineapple tidbits.
CHICKEN VELVET WITH BROCCOLI: [VERY YUMMY!]
This just melts in your mouth – it’s luscious, scrumptious, and a meal in itself.
2 cups uncooked brown rice (not minute rice)
2 cups Colby cheese, shredded, divided [use cheddar instead]
1-1/2 cups Velveeta cheese [rich creamy cheese]
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup
3/4 cup cream
1 teaspoon ground sage
2 teaspoons ground thyme
1/2 teaspoon curry
1 teaspoon onion powder
Dash garlic powder
Dash cayenne pepper
1 cup sweet yellow onion, chopped and sautéed
3 cups chicken broth (or water with chicken bouillon)
1 pound frozen chopped broccoli
4 tablespoons butter
4-6 boneless, skinless chicken thighs cut into pieces
HOW TO COOK:
Preheat oven to 350 degrees. Spray 9 x 13-inch casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, cream, and spices; set aside. Layer rice; pour one cup broth or water over the rice; salt and pepper to taste. Top with 1-1/2 cups Colby cheese in casserole. Scatter pieces of broccoli over the cheese. Pour 1 cup broth or water over the broccoli. Salt and pepper chicken pieces and place atop broccoli. Scatter Velveeta over the chicken. Spoon soup mixture over the Velveeta and chicken. Pour remaining broth or water around the edges of the pan and/or gently atop the soup. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining Colby cheese; return to oven to allow to melt. Remove from oven and allow to rest for about 5 - 10 minutes before serving.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies op die deksel of in jou Buksie-oond.
MANGO CHICKEN CURRY: [SIMPLE RECIPES]
•Prep time: 15 minutes
•Cook time: 1 hour
Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.
INGREDIENTS
•2 Tbsp vegetable oil
•1 large onion, chopped (1 1/2 to 2 cups)
•1/2 red bell pepper, chopped
•2 garlic cloves, minced
•2 Tbsp fresh minced ginger
•2 Tbsp yellow curry powder
•1/2 teaspoon ground cumin
•2 mangos, peeled and diced
•2 Tbsp cider vinegar or white vinegar
•1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
•1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
•1/3 cup golden raisins (optional)
•Salt and pepper
•Cilantro for garnish
METHOD:
1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.
Serves 6.
MARMITE GLAZED ROAST CHICKEN:
Slice potatoes and onions and lay them in a baking tray
Coat the uncooked chicken generously with Marmite
Lay the chicken in the baking tray on top of the potatoes and onions
Roast for an hour or so until the chicken is cooked through.
Serve with a green vegetable.
Eat it all youreself and don’t share any.
MUSHROOM LOVER'S CHICKEN: [MR FOOD]
Mushrooms pair with everything, and our easy skillet dish Mushroom Lover's Chicken is smothered with a flavorful mushroom sauce that is company-fancy but easy enough for weeknight dinners.
Serves: 4
Cooking Time: 30 min
What You'll Need:
•1/2 cup all-purpose flour
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
•2 tablespoons vegetable oil
•3 tablespoons butter
•1 small onion, chopped
•1/2 pound (8 ounces) fresh white mushrooms, sliced
•1 cup chicken broth
•1/2 cup dry white wine, optional (see Note)
What To Do:
1.In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.
2.In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden. Remove chicken to a plate and cover.
3.Melt butter in the same skillet. Add onions and mushrooms; saute 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains, turning chicken once.
4.Spoon mushroom sauce over chicken and serve immediately.
Note
If you prefer not to use wine, simple substitute it with an additional 1/2 cup chicken broth.
SWEETFIRE CHICKEN: [PANDA EXPRESS COPYCAT RECIPE -Source: Feeding My Giant]
2 boneless/skinless chicken breasts, cut into bite sized pieces
3/4 cup flour
2 eggs
1 cup cornstarch
3 tablespoons cornstarch
4 tablespoons cold water
1-2 teaspoons red pepper flakes
2 cloves garlic, minced
2/3 cup sugar
1 cup water
6 tablespoons white vinegar
1 can (20 oz) pineapple tidbits, drained
1 red bell pepper, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
Canola or vegetable oil
Salt
Pepper
Green onions, thinly sliced
HOW TO:
Set up for breading: place flour in a large Ziplock bag, put beaten eggs in a shallow dish, and put the 1 cup cornstarch in a second shallow dish. Salt and pepper the chicken then place them in the Ziplock, seal, and shake to coat. Using tongs, pull a chicken piece from the bag, dredge in egg, then coat in the cornstarch. Set aside. Repeat until all the chicken is coated.
In a large skillet, heat oil over medium-high heat. When hot, fry the chicken in batches being careful to not overcrowd. Set aside on a paper towel lined plate as they finish.
To make the sauce, stir together the cold water and 3 tablespoons cornstarch in a small bowl. Set aside. Combine the red pepper flakes, garlic, sugar, 1 cup water, vinegar, and some salt in a small saucepan. Heat until boiling then whisk in the cornstarch mixture. Whisk until the sauce is thickened, then reduce to low.
In the skillet you used for the chicken, heat a bit more oil and add the red bell pepper and onion. Cook until slightly softened, about 3 minutes. Add the pineapple and cook another minute.
Add the chicken back into the skillet along with the sauce and heat through.
Garnish with green onions.
MARTIN SE EENVOUD-IS-MOOI EENBAKDIS -PERSKEHOENDER: [RSG-TJALATYDRESEPTE]
Martin sê die dis lyk mooi en dit kom alles in een bak.
BESTANDDELE:
250g rou rys
8 stukkies hoender, braai dit vooraf in 'n bietjie olie
1 Blikkie ingelegde perske skywe
5 ml sout
5 ml sojasous
Origanum na smaak
15 ml blatjang
Kerriepoeier na smaak
Vars gemaalde swart peper na smaak
1 Groenrissie, opgekap
1 Ui, opgekap
Knoffel na smaak, fyngemaal
500ml water of witwyn
METODE:
Braai die uie, rissie en knoffel saam.
Plaas rys in ‘n oondskottel, plaas die hoender bo-op die rys en gooi die uie-mengsel bo-oor.
Maak‘n sous met die res van die bestandele (nie die water) en gooi bo-oor die uie-mengsel.
Gooi nou die water/wyn bo-oor en plaas in ‘n voorverhitte oond teen 180 grade Celcius vir 45 minute met die bak toe.
Bak vir nog 15 minute oop.
MY WENK:
Maak in jou potjie.
BALSAMIC PEACH CHICKEN: [OUR KRAZY KITCHEN]
6 servings
¼ cup balsamic vinegar
2 peaches
1 kiwi*
½ cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
½ cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1½ cups prepared brown rice
METHOD:
•In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
•Spray a skillet with pure. Stir fry the chicken pieces until heated through.
•Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
•Prepare rice.
•In a large skillet heat through the chicken mixture.
•Add the rice and heat through.
•Serve and Enjoy.
3 INGREDIENT - SIMPLY GREAT CHICKEN - IT ONLY TAKES AN HOUR!! [SkinnyTown USA]
INGREDIENTS
Chicken - 3 1/2 pounds boneless, skinless chicken
Italian Dressing Mix - (.7 ounce packet)
Brown Sugar - 1/2 cup
DIRECTIONS
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.
MY WENK:
Maak in platboompan met deksel en kooltjies op die deksel.
CHICKEN CHALUPAS: [PJ’S BLOG]
This is a favorite recipe from my childhood. I make it frequently since it’s really easy and requires ingredients I usually have on hand. Besides, it’s delicious!
Ingredients:
3-4 cooked chicken breasts (depending on size), cubed
1 can cream of chicken soup
4 oz. can diced green chiles
sour cream (about 1 cup)
3-4 green onions chopped or 1/4 onion, grated
black olives (optional)
grated cheddar cheese
6-8 flour tortillas
Directions:
Preheat oven to 350 degrees.
In a medium bowl combine cream of chicken soup, green chiles, and sour cream. Remove a small portion of sauce (about 1/2 cup) mix in about 1/4 can (soup can) milk and set aside. To remaining sauce add chicken, green onion, and olives if you’re using them.
To assemble spoon some meat mixture on tortilla. Sprinkle a small handful of cheese on top and roll up. Place seam down in a 9x13 pan. Once all are assembled, pour remaining sauce over the top and spread to cover all chalupas. Sprinkle cheese on top and bake for about 20 minutes or until bubbly.
Green Chile Casserole
For the casserole version follow the same directions up until assembly (my mom never uses olives in her casserole). Then in a casserole dish layer 1/4 of the meat mixture, tortilla, and cheese repeating 4 times and ending with a tortilla, set aside sauce and cheese on top. Bake for about 20 minutes in a 350 degree oven or until bubbly.
PS-I’m not sure why we call these chalupas as I’ve never seen chalupas like these anywhere :)
Notes:
--Corn tortillas can be used instead of flour.
--Sour cream is also technically optional (not for me). If you don’t use sour cream add about 1/3 can (soup can) of milk to the meat mixture to make a better sauce.
--When I make this for our family, since there are only three of us eating, I use 1-2 chicken breasts (depending on size) and I use a little less sour cream. That way it makes about 4 chalupas (I use an 8x8 pan) or a small casserole.
COLA BAKED CHICKEN WINGS: [MASTERCHEF AUSTRALIA - Recipe by: Matt Preston]
Ingredients
750ml cola
1 cup firmly packed brown sugar
3 cloves garlic, grated
1 large brown onion, grated
2 tablespoons soy sauce
1kg chicken wings, cut at the joints
Juice of one lemon
HOW TO COOK:
1. Preheat oven to 140°C fan forced.
2. Combine cola, sugar, garlic, onion and soy in a bowl.
3. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture.
4. Bake for 3-3.5 hours or until sauce is thick and very sticky.
MY WENK:
Kan oor die rooster gebraai word nadat dit in die marinade gelê het of in platboompan met deksel op en kooltjie bo-op deksel.
Ek het dit al in my mikrogolf ook gemaak op HOOG vir 45 minute.
COWBOY MESS CHICKEN SKILLET:
They call this one a mess not because it looks like it, but it's a mess of ingredients all mixed together in one skillet to bring you one of
the tastiest chicken recipes. Cowboy Mess Chicken Skillet is loaded with flavor and has a unforgettable zesty bite.
INGREDIENTS:
2 teaspoons olive oil
6 chicken thighs, no skin
1/8 teaspoon chili powder
1/4 cup onion, minced
1 jalapeno, seeded and julienned (optional)
1 teaspoon garlic, minced
2½ cups chicken stock
1 cup rice, uncooked
1/2 cup green onion, sliced
1/4 teaspoon tumeric or saffron
1 teaspoon garlic, minced
1/8 teaspoon cayenne
salt to taste
HOW TO COOK:
1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces, onion, jalapeno, and garlic and gently brown chicken. Move chicken to side of skillet.
2. Add remaining ingredients and bring to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.
DRUNKEN CHICKEN: [MR FOOD]
Drink in the exciting flavor when you add a bit of tropical tasting rum to our "Drunken" Chicken recipe. This lively easy main dish meal suits a weeknight as well as company!
Serves: 4
Cooking Time: 30 min
What You'll Need:
•4 boneless, skinless chicken breast halves (1 to 1-¼ pounds), flattened to ½-inch thickness
•1/4 cup light rum
•1/4 teaspoon ground nutmeg
•1 tablespoon soy sauce
•1 tablespoon lime juice
•1 tablespoon brown sugar
•1/4 teaspoon crushed red pepper
•1/8 teaspoon ground ginger
•2 tablespoons butter
•8 ounces sliced fresh mushrooms
•1 cup cream of coconut
What To Do:
1.Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.
2.In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.
3.In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.
4.Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.
Notes
•Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.
•We like to serve this with a side of wild rice.
DURBAN CHICKEN CURRY: [KNORR RECIPES]
Treat your family to the hot and spicy flavours of a good chicken curry from Durbs. Its a bargain!
Serves 4-6 | Preparation Time: 15 mins | Cooking Time: 35 mins
Ingredients
• 15 ml oil
• 750g chicken breasts, cubed
• 1 onion, halved and sliced
• 1 sachet KNORR Fresh Ideas Durban Curry
• 400ml water
• 3 potatoes, peeled and diced
• 250 ml frozen peas
• 30 ml raisins
• cup coriander leaves
• Steamed rice to serve
Instructions
Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 minutes, until brown. Remove from pan and set aside. Cook onion in same pan for 5 minutes, until soft.
Return chicken to pan with potato and KNORR Fresh Ideas Durban Curry and water.
Reduce heat and simmer for 15 minutes, until potato is tender. Stir through peas andraisins and simmer for another 5 minutes. Top with coriander. Serve with fluffy white rice and sambals, with a side salad.
15-MINUTE CHICKEN AND RICE DINNER IN SKILLET: [By: Cambellskitchen]
A great recipe for when you are busy and need dinner fast, 15-Minute Chicken Rice Dinner is the way to go. Made in one skillet so all of the flavors blend together, it's chicken recipes like this one that you'll always come back to. Made with chicken, rice and broccoli florets, it has everything you would want for dinner, but all in one dish. A family favorite, don't spend all night over a hot stove. Try out this quick and easy recipe and eat with ease.
Serves: 4
Preparation Time: 5 min
Cooking Time: 15 min
Ingredients
1 tablespoon vegetable oil
6 - 8 skinless, boneless chicken breast halves
1 can (10.75 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1½ cups water
¼ teaspoon paprika
¼ teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Instructions
1.Heat the oil in a 10-inch skillet over medium-high heat.
2.Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
3.Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low.
4.Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
3 INGREDIENT - SIMPLY GREAT CHICKEN - IT ONLY TAKES AN HOUR!! [SKINNY TOWN]
INGREDIENTS
Chicken - 3½ pounds boneless, skinless chicken
Italian Dressing Mix - (.7 ounce packet)
Brown Sugar - ½ cup
DIRECTIONS
Preheat your oven to 350 degrees Fahrenheit.
Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
WHAT TO DO:
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.
MY WENK:
Maak gerus 'n potjie in platboompan met kooltjies op die deksel.
POTATO CHIP CHICKEN CASSEROLE: [YUMLY]
Ingredients:
1 cup celery, chopped
2 cups cooked chicken, chopped
1 can cream of mushroom soup
½ cup milk
3 cups potato chips, crushed
grated cheese (optional)
Directions:
1. Mix celery and chicken together.
2. Place ½ of this mixture in an ungreased baking dish.
3. Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
4. Sprinkle 1½ cups crushed potato chips over all.
5. Repeat layers one more time. If using grated cheese, sprinkle on top.
6. Bake 30 minutes at 350 degrees F.
MY WENK:
Maak in swartplatboompan soos 'n potjie of in jou Buksie-oond.
DIE KOLONEL SAL JALOERS WEES OP HOENDERREPIES:[ingestuur deur HELENA VAN ZYL]
Sny hoender borsies in repe so 1,5cm by 1,5cm. (1kg hoender Borsies)
2 liter Olie vir diep braai,
6 eiers - nie in mengsel slegs vir doop.
Mengsel:
2kop bruismeel, 2kop fyn CornFlakes, 1/4 kop gedroogde knoffelvlokkies, 1/4 kop Mild kerrie poeier, 1/4 kop aromat, 1/4 kop chicken spice, 1/4 kop mosterd poeier, een knippie gemaalde swart peper.
Doop hoender repies in droe bruismeel, dan skoon eier en dan rol jy dit in droe mengsel. Bak in diep olie teen matige temp. tot goudbruin.
Dreineer op Handdoekpapier - glad nie so vetterig soos Kolonel se resep.
Bedien met sweet chilli sause of sous van u keuse.
CHICKEN, TOMATOES AND PINEAPPLE STEW: [by Connie Veneracion]
So easy to prepare too!
Ingredients :
1 whole chicken, about 1.2 kg. in weight
1/2 c. of liquid seasoning
1 whole garlic, peeled and finely chopped
1 large white onion, sliced thinly
6 ripe tomatoes, diced
1 c. of pineapple chunks (canned)
1/2 c. of pineapple syrup
1 tbsp. of rice vinegar
4 tbsps. of sugar
pepper
4 tbsps. of butter
salt
Cooking procedure :
Chop the chicken into serving pieces (as though you’re cutting it for fried chicken). Separate the breast and reserve for future use. Place the chicken pieces in a bowl. Pour in the liquid seasoning and add half of the chopped garlic. Mix well. Cover and marinate for at least 30 minutes.
Transfer the chicken, with the marinade and garlic, to a large sauce pan. Set over medium heat. Do not add any water. Cook for 5-7 minutes, stirring often.
Meanwhile, melt the butter in a small sauce pan. Saute the garlic until fragrant. Add the sliced onion and the tomatoes. Cook until the vegetables start to turn soft. Pour the sauteed vegetables, with all the juices, into the sauce pan with the chicken. Add the pineapple chunks. Pour in the pineapple syrup and rice vinegar. Season with sugar and pepper. Lower the heat, cover and simmer for about 40 minutes. Again, do not be tempted to add water. The liquid from the vegetables are enough to cook the chicken.
When the chicken is done, taste the sauce. Add salt, if it is too bland.
Serve hot.
GRILLED DEVILED CHICKEN: [MR FOOD]
If you like grilled chicken then you'll love this southern-inspired recipe for easy Grilled Deviled Chicken. With just the right amount of spicy heat, it'll get everyone fired up at the table.
Serves: 6
Cooking Time: 10 min
What You'll Need:
½ cup Dijon-style mustard
3 tablespoons canola oil
2 tablespoons apple cider vinegar
½ teaspoon hot pepper sauce
2 tablespoons dried tarragon
½ teaspoon salt
¼ teaspoon black pepper
6 boneless, skinless chicken breast halves
What To Do:
1.In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour mixture into a large resealable plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours.
2.Preheat grill to medium-high heat.
3.Remove chicken from marinade, discarding excess marinade. Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.
Note
While you're already firing up the grill, how about throwing on some baked potatoes?
HOENDER IN UIE EN TAMATIE:
Lekker Franse hoendergereg.
1 hoender, in stukke gesny
1 ui, gekap
botter
1 blik tamatiepuree
125 ml witwynsout en varsgemaalde peper na smaak
SO MAAK JY:
Berei eers die sous voor deur die tamatiepuree en witwyn saam te prut tot dit bietjie afgekook het. Geur met sous en peper.
Braai die hoenderstukke bruin in botter. Terwyl die hoender braai gooi jy die uie by.
Wanneer die hoenderstukke alkante bruin is draai jy die hitte af en gooi die sous by. Prut die hoender in die sous tot dit gaar is.
HERE IS HOW WE BRAAI'D DUCK: [UNKNOWN SOURCE]
Ingredients:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
The braai:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
GRANDMA'S BAKED CHICKEN: [PJ’S BLOG - Adapted from Heritage Cookbook]
I call this chicken recipe my Grandma’s because she would make it all the time and whenever I eat it, it reminds me of her. She was all about comfort food. She enjoyed providing delicious meal for her family. I love this recipe because it is one of the easiest recipes I’ve ever made, but at the same time it tastes like it took a lot of work. It makes an absolutely delicious gravy that is ready to serve out of the oven. I love that when I make this recipe, my house smells like my Grandma’s house. I took a picture before and after I cooked it because I think the chicken looks pretty with the bacon wrapped around it.
Ingredients:
8-12 slices of bacon
4-6 chicken breasts, halved
2 cups sour cream
2 cans cream of mushroom soup
Directions:
Roll bacon around each breast half. Fasten with a toothpick if needed (I usually just fold the bacon under) and place in 9x13 pan. In small bowl stir together sour cream and soup. Pour over chicken. Bake at 300 degrees for 2-3 hours. Serve gravy on the side and/or over mashed potatoes.
Notes:--
The original recipe said to cook it at 250 degrees for 3 to 4 hours. I don’t usually have that time and so I have changed the recipe to be hotter for a shorter amount of time. Whatever you have time for.
--When I made it last night I used 2 very large chicken breast and cut each into 3 pieces. I put it into a 8X8 pan and halved the sauce and it served 4. It’s easy to change the amount depending on how many people you’re serving.
-- The gravy tastes awesome over mashed potatoes. I also pour extra gravy over my meat. Just remove chicken from baking dish and pour gravy into a gravy dish (or a glass liquid measuring cup if you’re like me and don’t have a gravy dish).
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
GREEK CHICKEN AND RICE: [UNKNOWN SOURCE]
Serves 4
Ingredients:
4 (6 ounces each) boneless, skinless chicken breasts, trimmed of fat
2 teaspoons Greek seasoning
1 teaspoon garlic salt
Nonstick cooking spray
1 (14-ounce) can petite diced tomatoes with garlic and olive oil, drained
1 (13.75-ounce) can artichoke quarters, drained, rinsed
1 (10-ounce) box frozen chopped spinach, cooked, well-drained
1 cup converted rice
1 cup frozen onions
2 tablespoons lemon juice
2 cups reduced-sodium chicken broth
1/3 cup pitted Kalamata olives
1 (4-ounce) package crumbled feta with garlic and herbs
Directions:
1. Preheat oven to 375 degrees F. Season chicken breasts with Greek seasoning and garlic salt. Spray a large skillet with cooking spray and add chicken. Cook chicken for 4 to 6 minutes or until browned, turning once. Set aside.
2. In a large bowl, combine tomatoes, artichokes, spinach, uncooked rice, onions and lemon juice. Transfer to a 9x13-inch baking dish. Push chicken breasts down into rice mixture.
3. Pour broth over top of chicken and top with olives and sprinkle with feta. Cover with aluminum foil and bake in preheated oven for 40 to 45 minutes or until liquid has been absorbed.
MY WENK:
Werk baie goed as 'n potjie!
CHICKEN COCONUT CURRY: [recipe from Tyler Florence]
3 tablespoons Ghee, recipe follows (Yes, take the time to do this. It is delicious.)
2 medium onions, chopped
1-inch piece ginger, peeled and grated or finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons red curry paste → look in the Asian isle at the grocery store
1 teaspoon salt
1/4 teaspoon cinnamon
1-2 t. Sambal Oelek (Rooster sauce) → look in the Asian isle at the grocery store
2 (14-15 ounce) cans unsweetened coconut milk (be brave–no “lite” coconut milk!)
2 cups chicken stock
1 (15 ounce) can diced tomatoes, drained
4 boneless, skinless chicken breasts, cut into thin 1-inch strips
1 (20 ounce) can pineapple tidbits, drained
1/4 cup cilantro leaves, chopped, plus more for garnish
Lime wedges
Directions
1.Heat the ghee in a large heavy-bottomed pot over medium-low heat.
2.Add the onions; cook, stirring as needed for about 10 minutes until the onions begin to soften.
3.Add the ginger and garlic and cook slowly for another 10 minutes. Stir as needed to keep from browning. The onions should get very soft.
4.Add the tomato paste, red curry paste, cinnamon, and Sambal Oelek and stir.
5.Pour in the coconut milk, chicken stock, and salt and bring back to a simmer; cook until the sauce has thickened, about 20 minutes, stirring occasionally.
6.Add the tomatoes, chicken, cilantro, and pineapple tidbits; continue to simmer until the chicken is cooked through, about 5 minutes.
7.Taste and adjust the seasonings. Serve over Jasmine rice.
Garnish with cilantro. Squeeze lime juice over curry as desired.
***For something extra special, use fresh grilled pineapple in place of the canned pineapple tidbits.
HOENDER VANAF DIE VRIESKAS NA DIE OOND: [Met erkenning aan Rina Fourie-Sűpra]
2kg bevrore hoender stukkies
1 pak sampioen soppoeier (of ½ sampioen gemeng met ½ wit uiesop)
Appelkooskonfyt
Sous:
20ml middelmatige kerriepoeier
450ml mayonnaise
20 ml worcestersous
20ml Wellington Sweet Chilly Sauce
200ml blatjang
Sout en peper
SO MAAK JY:
Stel oond op 180°C
Rol hoender in soppoeier en plaas in oondskottel.
Sit bietjie appelkooskonfyt op elke stukkie hoender.
Meng res van bestanddele en skep oor hoenderstukke.
Bedek en bak tot sag.
Verwyder deksel en bak tot bruin.
MY WENK:
Werk baie lekker as 'n potjie ook!
HOENDERSKOTTEL MET KORINGSLAAI: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 1 uur
200 ml ongegeurde jogurt
180 ml (¾ k) mayonnaise
2-5 ml (½-1 t) fyn komyn
8 stukke hoender, dye en boudjies, ekstra vet verwyder
sout en peper na smaak
MAAK SO:
Voorverhit die oond tot 180°C.
Meng die jogurt, mayonnaise en komyn.
Geur die hoenderstukke met sout en peper en pak op ’n oondbak.
Giet die jogurtmengsel oor en mariner die hoender 2-3 uur in die sous.
Bak sowat 40-60 minute of tot gaar.
Sit voor saam met koringslaai.
STAMPKORINGSLAAI
Genoeg vir 8-10 mense.
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
200 g koring, geweek in water
groenteaftrekselpoeier na smaak
80 ml suurlemoensap
100 ml olyfolie
5-10 ml (1-2 t) songedroogde tamatiepesto (opsioneel)
125 ml (½ k) vars gekapte pietersielie
45 ml (3 e) vars gekapte mentblare
5 stingeluie, grof gekap
4 Roma-tamaties, in klein blokkies gesny
¼ komkommer, in klein blokkies gesny
sout en vars gemaalde swartpeper
MAAK SO:
Dreineer die koring en kook in skoon water tot net sag.
Voeg groenteaftrekselpoeier teen die einde van die kooktyd by.
Meng die suurlemoensap, olyfolie en tamatiepesto en meng dit met die koring.
Voeg die res van die slaaibestanddele by en meng deur.
HOENDERSTUKKIES MET 'N KERRIE GEUR - IN DIE OOND: [BRON ONBEKEND]
In die winter is die lus vir bredies en soppe en ryk kosse baie groter dan in die somer wanneer die braaivleis vure aangesteek word vir ‘n pakkie wors of ‘n braaibroodjie en ‘n bier.
Hierdie gereg laat jou toe om alles wat heilsaam is, in een pot te gooi, dit in die oond te druk, en jouself knoppensie te eet.
Neem ‘n pakkie hoender dye en boudjies, en sit dit in ‘n oondbak of casserole. Spuit net eers die bak met spray and cook.
Gooi ‘n koppie of wat rys bo-oor die hoender, gevolg deur wortels in sirkels of blokke, aartappels in blokkies (werk heeeeerlik met soetpatat), ‘n ui in blokke gesny, ‘n pakkie sampioene opgesny, ‘n seldery stingel of ‘n prei (leek) in wieletjies. Groen en rooi pepers is ook heerlik hierin.
Neem ‘n pakkie van Ina Paarman se Chicken Tikka kerriesous, en gooi dit eweredig oor die dis. Sprinkel sout en peper oor na smaak. Liefs te min as te veel.
Rond die gereg af met ‘n blikkie klapper melk (coconut milk). As daar nog vloeistof kort, gebruik water, maar sorg dat die gereg so amper toe is met vloeistof. Sit ‘n deksel of foelie op.
Druk in ‘n 180 grade celcius oond, en kom loer na 90 minute. Miskien sal dit nodig wees om nog ‘n half-uur sonder deksel te kook, afhangende van hoeveel vog in die bak is.
MY WENK:
Hierdie maak 'n baie lekker potjie!
HOW TO GRILL CHICKEN: - HOW LONG DOES IT TAKE TO GRILL CHICKEN, REALLY? [By: The Editors of FaveHealthyRecipes.com]
Have you ever wondered how to grill great chicken? You ask yourself, "how long does it take to grill chicken?" Well now you can finally learn. We've included helpful information about grilling chicken along with an easy recipe for grilled chicken that you'll want to try today!
TIPS FOR HOW TO GRILL CHICKEN:
•Preheat grill to medium heat before grilling
•Cover grilling surface with low-fat cooking spray
•Turn chicken every ten minutes once you start cooking
•If you are adding barbecue sauce, only do so about 25 minutes after you have started cooking
•Check for doneness after about 40 minutes. Large pieces can take up to 60 minutes, however.
•Make sure your chicken is fully thawed when you put it on the grill
•Use a meat thermometer to perfectly check whether the chicken is done or not. A done chicken will have a center temperature of 185 degrees F.
GRILLED CHICKEN RECIPE:
Cornish game hens are one of the most delicious chickens out there and they are perfect for grilling. Enjoy the unique taste of Cornish game hens with this grilled chicken recipe. Some Cornish game hens recipes are complex and time consuming, with this recipe you simply mix the ingredients and marinade for up to two hours.
Ingredients
•2 Cornish hens, (4 pounds)
•2 tablespoons minced garlic
•2 tablespoons Cilantro
•1 teaspoon fresh ground black pepper
•2 tablespoons reduced sodium soy sauce
Instructions
1.Wash hens, split into small pieces.
2.Mince cilantro, mix with garlic, pepper, and soy sauce.
3.Marinate hen bits in this mix for a couple of hours, turning every so often.
4.Grill or broil until done.
HOW TO MAKE CHICKEN JALFREZI: [INDIAN CURRY--YUMMY!][Picture Source: spicesofindia.co.uk]
Chicken Jalfrezi is a spicy Indian curry that’s becoming very popular these days and if you want to learn how to make chicken jalfrezi at home, I am going to share the secret recipe with you. Handling spicy dishes is not always an easy job, more so, when it’s the Indian variety. But then, with my simple and easy steps you will learn how to make chicken jalfrezi in minutes.
FOR MAKING CHICKEN JALFREZI:
You will need 1½kg of chicken breast which have been boned and skinned, 4 tablespoon of ghee or vegetable oil, 4 cloves of garlic that have been finely minced, 2 teaspoon full white cumin seeds, a 3 inch fresh ginger piece that has been finely chopped, one large Spanish onion that has been peeled and chopped, 3 freshly chopped tomatoes, 2 finely chopped green hot peppers, ½ green bell pepper which has been seeded and chopped coarsely and 2 tablespoons of fresh cilantro leaves chopped. These apart, you will need some salt, lemon juice, 1 teaspoon paprika, 2 teaspoon of mild curry powder and a half teaspoon turmeric.
INSTRUCTIONS:
FRYING THE CHICKEN:
Cut the chicken breasts into bite sized pieces. Heat the oil on a high flame and fry the cumin seeds for a minute. Now, add to the garlic and fry for another minute before adding the ginger and frying it for 1 minute again. Then, add all your chicken pieces into the fried masala or spices and stir fry the chicken for some ten minutes. When you see the chicken has turned white you will know it’s almost cooked. Now, place the chicken aside and proceed for the next step.
FRYING THE VEGGIES:
Add the remaining spices and fry them together for 3 minutes. After that, add hot peppers and onion and fry them till they are soft. That should be approximately five minutes. Now, it’s time for the bell peppers to be fried. Cook them till they are soft.
MIXING CHICKEN AND VEGGIES:
To the veggies, add the chicken and cilantro leaves. Also add the fresh tomatoes and stir fry all the ingredients for five minutes, keeping the heat at a medium level. If needed, add some water and cook the chicken until soft. Now, turn of the heat and add the lemon juice over the cooked meat. Your chicken jalfrezi is ready!
KORSLOSE HOENDERPASTEI: [BRON ONBEKEND]
1 Hoender
2 Eiers
¼ k Mayonaise
1 k Gekoote rys
2 Pakkies Simba chips
1 Steel Seldery
1 blikke room sampioene sop
1 Pakkie sampioen sop
1 Ui
1 k Ertjies
Hoender aftreksel
Melk en water
Gerasperde Kaas
SO MAAK JY:
Kook hoender en sny in fyn blokkies. Kook eiers hard en sny fyn. Druk Simba chips fyn. Maak sop aan soos op aanwysings maar vervang die helfte van die vloeistof met Melk en die ander helfte met water. Kap ui fyn en braai in botter. Meng alles behalwe aftreksel saam. Plaas in oondbak. Indien te droog voeg hoenderaftreksel by. Strooi gerasperde kaas oor. Bak in oond teen 200º C vir 10 tot 15 minute.
Wenk
Hierdie gereg kan net so gevries word voordat dit gebak word. Ontdooi en bak dan soos bo beskryf. Hierdie mengsel is genoeg vir twee groterige pasteie of 3 kleinerige pasteie.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
SMOTHERED CHICKEN FLORENTINE: [MR FOOD]
If you've got 15 minutes to spare, then you've got the time to make our savory Smothered Chicken Florentine. After just one bite, you'll know why this recipe is a keeper!
Serves: 4
Cooking Time: 15 min
What You'll Need:
•4 boneless, skinless chicken breasts
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1/2 teaspoon garlic powder
•1 tablespoon olive oil
•1/2 cup prepared spinach dip (See Note)
•4 slices Swiss cheese
•Paprika for sprinkling
What To Do:
1.Evenly sprinkle chicken with salt, pepper, and garlic powder.
2.In a large skillet over medium heat, heat oil; saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Evenly top each breast with spinach dip, place slice of cheese over top, and sprinkle with paprika.
3.Cover and continue to cook 2 to 3 additional minutes, or until cheese is melted.
Notes
•You can find spinach dip in the refrigerated, freezer, or snack section at your market.
LEKKERBEK SONDAG HOENDER: [BRON ONBEKEND]
2kg Hoender
750ml Blatjang
340ml Perske konfyt (fyn)
750ml Tamatiesous
250ml Coca-cola
15ml Hoender spesery
Sout en pepper na smaak
SO MAAK JY:
Kook hoender tot amper gaar,terwyl hoender kook,meng al die bestandele saam. Dit moet alles fyn wees. Meng alles sommer klaar in kastrol wat vir vuur sal gebruik word. As klaar gemeng is laat staan. Haal hoender uit, laat oortolige water afgiet, sit hoender in kastrol. Gooi van die sous bo oor. Sit op braaier, vuur moet warm wees, te warm vir vleis braai, laat "kook" hoender tot vuur reg is (om vleis te braai) haal hoender uit, sit op braaier, laat die hoender bietjie "braai". Net so 5 minute aan elke kant, sit terug in kastrol en laat "kook" verder. As die vuur so te se koud is, is die hoender reg.
Bedien saam met n lekker slaai, of geroosterde groentes...!! •
LEMON PEPPER CHICKEN:
This is a delicious low-sodium recipe with very little fuss. Serve with salad and bread.
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
3-4kg chicken, cut up
2 lemons
2 cloves garlic
cracked black pepper to taste
Preparation:
Rinse partially frozen chicken. Place in a secure plastic bag with the juice and pulp of two fresh lemons, two minced cloves of garlic (or more if you like) and 1 teaspoon freshly cracked black pepper (or more to taste). Place in cooler and marinate until the second night at camp.
Prepare grill or fire pit with coals at edges of cooking area, and grill chicken for approximately one hour (until juices run clear), turning frequently. Breasts will cook faster than dark meat. There is no need to baste.
Servings: 4
LEMON GARLIC CHICKEN:
Ingredients:
1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks)
3 lemons
15 cloves of garlic, peeled
Salt & pepper to taste
2 tablespoons fresh thyme leaves
Preparation:
Preheat oven to 375 degrees F.
In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish.
Put the dish in the oven and bake the chicken for 30 to 40 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.
MY WENK:
Marineer eers die hoender in bostaande en braai dan op die rooster tot gaar of sit in platboompan en maak soos resep sê, met deksel op en kooltjies bo-op deksel. Jy kan dit ook in jou Buksie-oond maak.
LEMON CHICKEN: [PJ’S BLOG]
Ingredients:
1/2 cup all-purpose flour
1 tablespoon lemon-pepper seasoning
4 boneless skinless chicken breast halves
1 package (9 oz) hollandaise sauce mix (and ingredients to prepare)
1 tablespoon lemon juice
2 tablespoons butter
Directions:
In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-inch thickness. Add chicken one piece at a time, and shake to coat.
In a skillet, saute chicken in 2 tablespoons butter for 5-6 minutes on each side or until chicken is cooked through (it will take longer depending on thickness). Meanwhile, prepare sauce according to package directions. Stir in lemon juice. Serve chicken with some lemon sauce drizzled on top.
Notes:
--As you can tell I cut my chicken breasts into strips. You can use any cut of chicken, but smaller pieces cook faster.
--As I typed up this recipe I thought about how some garlic powder would be a yummy addition to the flour mixture. I think I’ll try that next time.
PAKISTANIESE KERRIE HEERLIK!! [BRON ONBEKEND]
500 g hoender vlerkies
500 g hoender boudtjies
1½ ui opgesny
2 tamaties opgesny
2 Knoffelhuisies fyngesny
2 tot 3 kleinerige aartapels geskil en deurgesny
½ eetlp. curry poeier
½ eetlp. Cumin poeier
½ eetlp. Ginger poeier
½. Eetlp. Balls chutney
½ Eetlp Borrie
1 Blokkie hoender stock
Sout + Peper
COCONUT MILK POWDER !!!!! (Is ñ moet)
SO MAAK JY:
**Braai jou uie in olie tot gaar of deurskynend, gooi tamaties in saam met knoffel, Laat als lekker braai tot Tamaties sag is.
**Gooi al jou spices in en roer deur vir ñ minuut, gooi dan die hoender en aartappels in en meng deur, dat die hoender lekker gemeng is met die spices.
** Gooi die stock in (wat opgelos het in water) in net totdat die hoender genoeg water het Om in te kook.
** Laat dit stadig kook, sodra die aartappels sag is, gooi 2 opgehoopte coconut milk powder gemeng met 2 eetlp. Mazina ( opgelos in bietjie water), by en Laat hy lekker deur kook op stadige hitte!!
Jy kan basmatiese rys saam met dit maak, of wat lekker is Paratas!!!
QUICK CHICKEN CORDON BLEU: [MR FOOD]
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
Time: 35 minutes
Ingredients
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère, or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs, (see Note)
1tablespoon chopped fresh parsley, or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham, (about 1 ounce)
Directions
1.Preheat oven to 400°F.
2.Sprinkle chicken with ¼tsp salt and pepper. Combine the reamining cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
3.Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
4.Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
QUICK CHICKEN CURRY: [MR FOOD]
If you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!"
Serves: 6
Cooking Time: 30 min
What You'll Need:
1 (12-ounce) jar roasted red peppers, drained
1/2 cup chopped onion
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
What To Do:
1.In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
2.Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce.
Notes
•When using coconut milk, a common question that comes up is whether or not it's the same as cream of coconut. The answer is that they are NOT the same, cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.
SKILLET CHICKEN AND POTATOES:
When you make this easy skillet chicken dish and top it with mashed potatoes, it'll bring back memories of yesteryear. Aah, what comfort.
Serves: 4
Cooking Time: 5 min
What You'll Need:
•2 cups cubed cooked chicken
•1 (16 ounce) package frozen mixed vegetables, thawed and drained
•1 (10-3/4 ounce) can condensed cream of chicken soup
•1/2 cup milk
•1/4 teaspoon onion powder
•1/4 teaspoon black pepper
•4 cups hot mashed potatoes (see Note)
What To Do:
1.In a large skillet, combine all ingredients except potatoes over high heat; mix well. Cook 5 minutes, or until heated through, stirring frequently.
2.Remove from heat and top with hot mashed potatoes. Serve immediately.
Notes
You can use leftover potatoes, instant mashed potatoes, or even the refrigerated or frozen packaged ones that are oh-so-tasty and convenient, especially for dishes like this one!
SWEET SOY GLAZED CHICKEN WINGS:
These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail.
Game plan: These wings can also be cooked on an outdoor grill over medium high heat (about 375°F). Just rub the grill grate with several layers of paper towels dipped in vegetable oil, then grill the wings covered, flipping occasionally, until they are golden brown, no longer pink at the bone, and the skin is crisp, about 20 to 25 minutes total.
INGREDIENTS
For the chicken:
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons sake or dry sherry
4 medium garlic cloves, minced
3 pounds chicken wings, separated into 2 pieces, wing tips removed and discarded
For the sauce:
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons finely chopped fresh pineapple
2 tablespoons sake or dry sherry
1 tablespoon white wine vinegar
1 tablespoon naturally sweetened pineapple juice
1 medium garlic clove, minced
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
To serve:
1 teaspoon toasted sesame seeds, for garnish
INSTRUCTIONS
For the chicken:
1.Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
2.Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
3.Broil the chicken until the meat starts to pull away from the bone and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove the baking sheet from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce.
For the sauce:
1.Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Transfer to a large heatproof bowl.
To serve:
1.Add the cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately.
DIE LAGGENDE HOENDERSCHNITZEL: [RSG TJAILATYD]
2 hoenderfillette per persoon
½ ui
handvol vars sampioene per persoon
1 pakkie Royco pietersielie- en witwynsous
eier, geklits
krummels
Cheddarkaas, in repe gesny
MAAK DAN SO:
Doop fillette in eier en dan in krummels.
Bak tot gaar in pan met klein bietjie olie.
Sit cheddarkaas op hoender, en maak die sous aan soos die pakkie sê, en gooi oor hoender.
Bedien met klein aartappeltjies en groenslaai.
ULTIMATE CHICKEN TIKKA MASALA: [Sponsored by: Photo by Bonnie G #2]
Total Time: 50 mins.
No curry night would be complete without this classic.
600 g chicken breasts, diced
4 tablespoons full fat natural yoghurt
2 tablespoons tandoori curry paste
50 g butter
2 onions, sliced
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 bay leaves
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
200 ml tomato paste
200 ml water
Directions:
1.Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
2.Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
3.Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
4.Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
5.Serve with basmati rice or naan bread.
TOMATO CHICKEN STEW: [Source: pixen]
2-3 servings
This is a mildly spiced Malay style stew. As with stews, it tastes better the day after. Prepare it a day ahead and warm up to serve. You can serve with rice, fried rice or even on pastas.
Ingredients
500g Chicken, chopped into 5 cm pieces (or drumsticks/breast meats)
Pinch of Salt & Tumeric powder
½ cup Oil (for shallow frying)
2 Onions, sliced
1 small can Tomato Purée
2 Tomatoes, quartered
1 tbl Sugar or to taste
1 tbl Salt or to taste
Some Water
Spices (ground/blend finely):
6 Shallots
3 cloves Garlic
6-10 Red Chillies, seeded
1pc Lemongrass (use the plump white portion only)
2 cm knob of Ginger, skinned
Directions
1. Rub chicken with a pinch salt & tumeric powder. Set aside.
2. Heat oil in a deep pan/wok over medium fire/heat. When hot, fry the chicken in batches for 5 minutes. Remove chicken, drain on kitchen papers and set aside.
3. In the remaining oil, stir-fry the ground spices until fragrant and oil separates – about 3 mins.
4. Add sliced onions and stir-fry until they start to soften – about 1 minute. Stir in tomato purée and bring to a boil.
5. Add chicken and mix well. Pour some water to cover the chicken by 3/4 (about 2 cups). Bring to a boil.
6. Reduce fire/heat to low and simmer for 10 minutes. Add quartered tomatoes and continue to cook for another 15 minutes, stirring occasionally, until chicken is tender and gravy is thick. Season to taste with salt and sugar. Garnish with chopped spring onions or coriander.
LEO'S CHICKEN WINGS:
2 - 3kg fresh chicken wings (cut in 1/2 and slice off tips)
1 tbsp chopped garlic
1 cup brown sugar
1 tbsp honey
2/3 cup of low sodium soy sauce
1 tsp dry mustard
garlic salt
METHOD:
Put all wings in roasting pan (big pan, a 9x13 is not big enough) and sprinkle with garlic salt. Combine all ingredients for sauce in a bowl and whisk together. Pour over wings and toss together until well coated. Let set overnight in fridge, or for at least 4 hours. Bake at 325 for 1 1/2 hours stirring about every 15 minutes. Then turn oven up to 425 to brown the wings up and thicken the sauce. Be sure to stir every 8-10 minutes to avoid burning.
SUN DRIED TAMATO CHICKEN: [MR FOOD]
This chicken dish is flavoured with the tangy taste of sun dried tomatoes combined with garlic and onion.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 35 mins
Ingredients
500g chicken breasts, cut into strips
Salt and pepper to taste
15 ml oil
5 ml crushed garlic
1 red onion, cut into quarters
8 sundried tomatoes, quartered
1 x 125g pack KNORR Mushroom & Wine Pasta & Sauce
500 ml milk
15 ml margarine
Instructions
Season chicken breasts to taste and fry in oil until lightly browned. Add Garlic and onion and cook for 2-3 mins until soft. Add the milk, margarine and sundried tomatoes in a saucepan and bring to the boil. Add the contents of the packet and cook on high for 5 min,
stirring occasionally. Stir in chicken and onion mixture and simmer for another 4 minutes until cooked. Remove from the heat and allow to stand covered for 2 mins before serving.
BALSAMIC PEACH CHICKEN ON RICE: [IT IS WHAT IT IS]
1/4 cup balsamic vinegar
1/3 cup peach preserves
1/2 cup packed brown sugar
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
2 cups diced or thinly sliced cooked chicken pieces*
1 1/2 cups prepared brown rice
METHOD:
Prepare rice and set aside, but keep warm.
In a small saucepan bring the water, vinegar, preserves, bouillon and brown sugar to a boil. Lower the heat and simmer for several minutes.
Spray a skillet with pure. Stir fry the chicken pieces until heated through.
Add the vinegar mixture and blend well.
Add the rice and heat through.
Serve and Enjoy.
*I use the pieces from a herb roasted Rotisserie chicken.
BACON WRAPPED CHICKEN: [ARTSY FARTSY MAMA]
So, I opened up the freezer to see what I wanted to make for dinner and an idea literally jumped out at me. A package of bacon shot right out of the freezer and almost landed on my foot. Apparently it was done living in the freezer... So what do you do with some chicken breasts you're not sure what to do with, and some suicidal bacon? Mix them together, of course!
So here is my "recipe" for some bacon wrapped chicken that I've made up.
There's still room for improvement, but it turned out surprisingly tasty!
Not to mention it's pretty simple... Gotta love that!
Start out with your chicken breast on top of a layer of plastic wrap, then another piece of plastic wrap on top.
Then take out your anger and hit the chicken with your husband's hammer or a meat tenderizer.
Be careful not to get holes in your chicken.
Next, lay out some bacon on a plate. 3-4 pieces vertically, and 2 pieces horizontally.
Lay your chicken in the center of the bacon. I also sprinkled a little bit of seasoning salt on the chicken.
Mix together some cream cheese and garlic salt. Spread a layer of the mixture on the chicken, then add a little bit of shredded cheddar cheese.
Roll the chicken up a little and fold up the horizontal pieces of bacon, making sure the sides are covered. then fold up the vertical pieces and secure with a toothpick if they won't stay.
Lay the chicken seam side down on a greased pan.
I just put mine onto some tinfoil on top of the pan and it worked great.
Bake at 400° for about 45 minutes, turning it over about halfway through.
Then turn the oven up to 500° or broil (watch closely!!) to brown the bacon and make it crispy. You can turn the chicken over again to make sure all the bacon is cooked.
*If you cut open the chicken after all of this & the bacon still isn't cooked all the way through, you can put it back in the oven for another 15 minutes or so and it will be perfect!
Serve with some yummy garlic mashed potatoes or rice, and enjoy!
This is also great without the bacon. Just cook for the 45 minutes and it's all done.
I've also considered cooking the bacon first, crunching it up and mixing the bacon bits in the filling...
I'll let you know how that turns out!
MY WENK:
Braai oor die kole, in jou Buksie-oond of in platboompan met deksel op en kooltjies bo-op deksel.
ALICE SPRING’S CHICKEN: [OUTBAKCK STEAKHOUSE]
I cooked Alice Springs Chicken for dinner tonight and my family LOVED it!!!! You will love it too, if you like Outback Steakhouse's Alice Springs Chicken.
INGREDIENTS:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Seasoning SALT
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded cheese
METHOD:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
MY WENK:
Kan in platboompan gemaak word met deksel op en kooltjies bo-op deksel.
Baie lekker!
CHICKEN PICCATA: [The Devil’s Punchbowl]
Serves: 2
Ingredients:
2 Chicken Breasts
½ Cup Flour
¼ Cup White Wine (or chicken broth OR both)
½ Lemon, Squeezed
1 TBSP Capers
3 TBSP Butter
Olive Oil
Salt & Pepper
Directions:
Butterfly or pound your chicken breasts so they are flat.
Combine Flour, salt, and pepper. Dredge chicken in flour mixture.
Melt 1 tablespoon of butter with a splash of olive oil in a pan on medium heat and cook chicken until done.
Remove chicken from pan. Melt remaining butter, add lemon, white wine (or chicken broth or both) and a pinch of flour. Scraping the bottom and sides of the pan, stir until desired thickness.
Add capers and chicken, simmer for 5 minutes.
CHICKEN A LA KING: [PICK N PAY RECIPES]
This old favourite has become hugely popular once again.
Less than 45 minutes
Serves: 4
INGREDIENTS:
4 plump chicken breast fillet, free-range
10 ml PnP garlic and herb spices, Ina Paarman
1 cup hot water
10 ml chicken stock powder
1 onion, finely chopped
1 half red pepper, seeded and finely chopped (optional)
15 ml PnP butter
15 ml PnP canola oil
1 packet PnP chopped mushrooms, sliced
250 ml chicken stock, or white wine
45 ml white sauce, powder, Ina Paarman
250 ml PnP cream, or full-cream milk
30 ml chopped parsley, roughly
1 pinch salt and ground pepper
1 cup cooked rice, for serving
METHOD:
Season chicken breasts all over with garlic & herb seasoning
Place into a frying pan
Mix hot water and stock powder together and carefully pour into pan
Cover and simmer for 7 minutes
Turn chicken breasts over and simmer for another 3 minutes
Remove pan from heat and leave chicken in covered pan to cool in stock for 10 minutes
Finely slice chicken breasts across the grain. Reserve stock.
Sauté onion and red pepper in butter and oil until soft and lightly browned
Add mushrooms and stir-fry over a high heat until mushrooms start drawing water
Add wine and boil to reduce by half
Mix a little reserved stock with the white sauce powder and stir into remaining stock and cream
Add to vegetables
Stir over a medium heat until mixture thickens
Add sliced chicken and parsley and season
Serve with rice studded with vegetables
Ina’s tips
Stir cooked peas into the rice before serving
Pair this dish with an unwooded Chardonnay or Semillon
CHICKEN CHILI: [adapted from Ina Garten]
2 large onions, chopped
1/8 cup olive oil
2 tsp chopped garlic
1 yellow pepper, cut up into chunks
1 orange pepper, cut up into chunks
1 red pepper, cut up into chunks2 tbsp+ chili powder
2 tsp+ cumin
1/4 tsp cayenne pepper
2 tsp salt
2 (28 oz) cans pureed tomatoes1/4 cup fresh chopped basil
4 chicken breasts
1 can of black beans, rinsed and drained (can use kidney beans instead)
Shredded Cheddar cheese for topping
METHOD:
Coat the chicken with garlic pepper salt. Cook in pan on stove top, or roast in oven until cooked thru. Let cool enough so that you can pull it apart/shred it (you can cut into cubes if you like instead) and set aside.
Cook the onions in the oil over medium-low heat for 10-15 minutes, or until translucent. Add the garlic and cook 1 minute. Add the bell peppers, chili powder, cumin, cayenne, and salt and cook for 1 minute. Add the tomato puree and basil. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes stirring every now and then. Add chicken and simmer for another 1/2 hr. Spoon into bowls and sprinkle with cheddar cheese and serve.
Serves 6-8.
WALKIE TALKIE CHICKEN FEET ON THE BRAAI: [ULTIMATE BRAAI MASTERS]
Serving: 4 | Prep: 30 hours | Cooking: 10 min
Ingredients:
Chicken Feet 500g
Tomato Sauce 100ml
Olive Oli 60ml
Soy Sauce 2 tablespoons
Seasoning 3 tablespoons
Chicken Spice 2 tablespoons
Worcestershire Sauce 1 teaspoon
Chillies 2 tablespoons
Cola 50 ml
Coriander handful
Butter 100g
METHOD:
1 . Clean the chicken feet
2 . Chop and crush the chillies
3 . Mix together the tomato sauce (ketchup), olive oil, soy sauce, braai seasoning, chicken spice, Worcestershire sauce, cola and chillies.
4 . Stir well.
5 . Marinade the chicken feet in the sauce for 20 minutes
6 . Cook them on the braai
7 . Baste with the marinade as you go.
8 . Serve with some chopped coriander.
CHICKEN BREAST WITH CURRY CREAM SAUCE: [FAST AND EASY]
2 servings
INGREDIENTS:
rice,
2 chicken breasts,
1 onion,
1 zucchini,
1 tomato,
2 tablespoons curry powder,
100 ml white wine
1 apple,
1 banana,
250 ml cream,
salt,
pepper,
WHAT TO DO:
Preheat the oven to 160 degrees. Boil the rice according pack instructions. Season the chicken breasts with salt and pepper. Bake the chicken breasts around brown in hot butter. Remove the chicken breasts from the pan, put the chicken breasts in an ovenproof dish and place the ovenproof dish about 15 minutes in the preheated oven. Meanwhile bake 1 chopped onion, 1 diced zucchini, 1 diced tomato for about 5 minutes. Add 2 tablespoons curry powder and 100 ml white wine and let the alcohol evaporate. Add 1 diced apple and 1 sliced banana. Stir briefly. Add 250 ml cream and let simmer for about 5 minutes on medium heat. Bring the curry-cream sauce to taste with salt and pepper. Serve the curry-cream sauce with rice and chicken breast.
Enjoy!
COCONUT CURRY CHICKEN AND RICE:
Tender chicken and nutty brown rice baked in a silky coconut curry sauce. Mmm delish!
1 1/2 cups long grain brown rice
1 cup diced onion
1 cup sliced red pepper
1 400 ml can coconut milk
1 can water (400 ml)
1 tbsp curry powder
1/2 tsp ground coriander seed
1/2 tsp ground turmeric
1/2 tsp minced ginger root
1 1/2 lbs skinless chicken thighs
WHAT DO DO:
While the oven preheated to 350 degrees (F), I sprinkled the rice evenly in the bottom of my largest ceramic casserole dish. Then the onion and red pepper were layered evenly on top of the rice. In a medium mixing bowl, I whisked together the coconut milk, water, curry powder, coriander, turmeric, and ginger.
I poured about 3/4 of the mixture over the rice and vegetables. The chicken thighs were then placed in an even layer on top of the whole thing and the remainder of the sauce was poured over the chicken. In it went in the oven, uncovered, for 1 hour and 15 minutes until the liquid was mostly absorbed.
MY WENK:
Maak as 'n potjie buite langs die vuurtjie en geniet die geselligheid daarvan.
OROS HOENDER: [DêM NICE KAROO SPICE]
12 stukke hoender gaar gekook in hoenderstock,
Pak hoenderstukke in oondpan en spice goed bo en onder met DÊM-Nice Karoo Spice.
Gooi 1 koppie onverdunde oros oor en bak vir half uur met deksel op en nog n half uur sonder deksel sodat hoender verbruin. skep af en toe van die pansappe oor die hoender.
Sit voor met groente en rys vir n heerlike fees!
CHEDDARKAAS HOENDER: [RENCIA ODENDAAL PRETORIUS - KREATIEWEKOSIDEES]
4 groot hoenderborsies of fillette
6 na 8 provitas (fyngedruk) Jy kan ook Tuc, cream crackers of salticrax koekies gebruik)
½ teelepel sout
½ teelepel peper
½ koppie melk
3 koppies cheddarkaas, gerasper
1 teelepel droë pietersielie
Sous: (opsioneel)
1 blikkie room hoender sop
2 eetlepel suurroom
2 eetlepel botter
MAAK DAN SO:
Gooi die melk, kaas en provita krummels in 3 afsonderlike bakke Meng die sout en peper in die krummels in. Doop elke stukkie van die hoender in die melk en dan in die kaas. Druk die kaas vas met jou vingers. Druk dan die hoender in die provita krummels en druk styf vas.
Spuit 'n pan met cook en spray en plaas die hoender in die pan. Strooi die droë pietersielie oor die hoender. Sit hoender in die yskas vir tenminste 20 minute . Bedek die pan met foelie en bak by 200 grade vir 35 minute. Verwyder die foelie, bak vir 'n verdere 10-15 minute, of totdat die kante van die hoender goudbruin en bros is.
In 'n medium pan meng die room hoender sop, suurroom en botter. Roer dit oor medium hitte tot die sous lekker warm is. Dien op oor die hoender
MY WENK:
Hoenderstukke kan ook gebraai word of in platboompan gaargemaak word.
BACON WRAPPED BUFFALO CHICKEN JALAPENO POPPERS: [CLOSET COOKING]
Jalapeno peppers stuffed with spicy buffalo chicken and blue cheese and wrapped with bacon!
Servings: make 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients
12 large jalapenos, cut in half with seeds removed
1 cup cooked chicken, shredded or diced and warm
1/4 cup hot sauce (such as Frank's Red Hot)
1 tablespoon butter, melted
1/4 cup cheddar cheese
1/4 cup blue cheese, crumbled
12 slices bacon, cut in half
1/4 cup blue cheese dressing (optional)
Directions
1.Place the jalapenos in a single layer on a baking pan with the cut side down and roast in a preheated 350F oven for 10 minutes.
2.Mix the hot sauce and the melted butter and then mix in the chicken.
3.Fill the jalapenos with the buffalo chicken, top with cheese and wrap with bacon securing everything with a toothy pick.
4.Bake in a preheated 350F oven until the bacon is cooked, about 20-25 minutes.
5.Serve while still warm with a side celery and carrot sticks and some blue cheese sauce for dipping.
MY WENK:
Kan oor die rooster gebraai word.....eenvoudig heerlik!
BACON WRAPPED JALAPENO POPPER STUFFED CHICKEN:
Chicken stuffed with jalapenos, cream cheese, cheddar cheese and wrapped in bacon; it's like chicken jalapeno poppers for dinner!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
1.Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
2.Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
3.Bake in a pre-heated 400F oven until cooked, about 25-35 minutes.
MY WENK:
Kan oor die kole gebraai word.
BUFFALO CHICKEN WINGS: [Added by John]
This is the famous original Buffalo wings, you need a deep skillet, Dutch oven, or a deep-fryer.
INGREDIENTS
5 pounds chicken wings
1 freshly ground black pepper
1 Salt (if desired)
4 cup vegetable oil
4 tbsp butter or margarine (1/2 stick)
5 tbsp hot sauce or Tabasco sauce
INSTRUCTIONS
1.Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2.Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they\'re golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3.Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.
4.Place the chicken on a warm serving platter, pour the sauce on top, and serve.
MY WENK:
Jy kan hulle ook in die buffalo-sous marineer oornag en dan oor die rooster braai. Maak dan die oorblywende marinade goed warm en kook vir so 5 minute en gooi dit dan oor die hoendervlerkies vir 'n heerlike souserigheid.
TOMATO DRUMSTICK CURRY:
Thick gravy curry made with drumsticks/munakkada, tomatoes and onions. Onions and tomatoes gives it a sweet and sour taste while drumsticks add the flavor, making it a delicious dish. Serve hot with white rice.
1. Drumsticks – 3, cut into 3 inch pieces
2. Tomato – 3, cut into 2 inch pieces
3. Onion – 1, finely chopped
4. Green chilies – 2, split into halves
5. Cumin seeds – 1/4 teaspoon
6. Mustard seeds – 1/4 teaspoon
7. Curry leaves – 10
8. Salt – 1/2 tbl sp
9. Oil – 2 tbl sp
10. Red chili powder – 1/4 tbl sp
11. Chopped Coriander – 2tbl sp
WHAT TO DO:
1. Heat oil in a pan, add the cumin seeds, turmeric seeds and let them splutter. Add the curry leaves, turmeric, onions, tomatoes and green chilies. Let them cook until the tomatoes are soft (7-8 minutes) under medium heat.
2. Smash the tomatoes with a spatula, and add the drumsticks, salt and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and trun off the heat.
Serve hot with white rice.
TEQUILA-LIME WINGS: [GUY FIERI]
3 lbs chicken wings, split at the joint and wing tips removed
Salt and pepper
1 t grated lemon zest
1/2 C lime juice
1/4 C tequila
1 T agave nectar
1 t ground cumin
1 t ground chili powder
1/2 t salt
1/2 pepper
WHAT TO DO:
First off, you’ve gotta split the wings apart at the joint. I found a great tutorial on how to do it here. I also read a suggestion to save the wing tips (you can freeze ‘em) for the next time you make stock.
I try to use every part of the buffalo.
Lay the wings out on in a single layer on a baking sheet, seasoned lightly with salt and pepper.
Bake them in the oven at 350 degrees for about 45 minutes until the are just turning brown and crispy.
While the wings are baking, make a sauce with the remaining ingredients (lime zest, lime juice, tequila, agave nectar, cumin, chili powder, salt, and pepper) and set aside.
I drained the substantial pool of fat from the baking sheet and returned the wings in a single layer on top. Pour the sauce over the tops of the wings and let it marinate for at least a half an hour, turning the wings once or twice so they get covered.
Heat up the grill to high and set the chicken wings aside to get ready to grill. Transfer the marinade to a saucepan and let it thicken over medium-high heat for a few minutes.
Stick the wings on there for 10-15 minutes, basting with the newly thickened sauce, until they get nice dark grill marks and crispy skin.
Oh my gosh.
These wings are seriously good.
I think the best part is that you can get a taste of beautifully grilled chicken with a sweet and tangy, not just overwhelming barbecue sauce. And with any good wings, they are super juicy with a crispy skin that you’ll have a hard time resisting.
CHICKEN/BEEF MADE MY WAY: [lovelylaylascookblog]
So here it is, as promised: my chicken/beef dish for tonight’s dinner.
INGREDIENTS:
Chicken breasts – diced
Beef strips
Mushrooms-cut to choice
Onions-diced
Veggies
Sauce of choice
Butter
Olive oil
Garlic
Spices
WHAT TO DO:
1. First heat up oil and butter in a pan and fry the chicken and beef strips. Put to one side once it is right.
2. Fry the onions and mushrooms. I used large button mushrooms and cut it in quarters.
3. Once the onions and mushrooms are done, add the chicken and beef and the veggies. I used frozen mixed veggies.
4. The sauce I used was from Royco: Chicken and Mushroom Pan. I added it about 20 minutes before serving, and let it simmer until a thick sauce has formed.
Serve it up with rice. I added some of the sauce from the pan to the rice and let it cook a bit in it before serving.
I also got us some very nice cabbage salad to go with the dinner.
DELLICIOUS BOVRIL CHICKEN:
There are two steps in this recipe. The first step is to fry the chicken and the second is to cook the bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast. However, if you add too much water (to prevent drying out), it would be too runny and not as nice. Anyway, don’t let that fear you into trying this dish. It’s actually an experiment on my part and it works!
INGREDIENTS:
6 chicken supremes (the tender piece of the chicken breast, cut into cubes)
1 large onion (quartered)
5 cloves garlic (chopped finely)
about 30 to 50 ml warm water
Oil for deep frying
MARINADE FOR CHICKEN:
2 teaspoons light soya sauce
1 1/2 teaspoons chinese cooking wine
a couple of dashes of white pepper powder
1/2 teaspoon of worcestershire sauce
1/2 teaspoon of oyster sauce
1 teaspoon corn flour
SEASONING:
2 heaped teaspoons of bovril
salt to taste
1 teaspoon sugar or to taste
METHOD:
Marinade chicken for 30 minutes or longer and deep fry till golden brown. Set aside.
Leave approximately 2 tablespoons of cooking oil in wok and saute garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken.
CHICKEN HONEY-LEMON STEW:
Preparation Time: 15 min
Cooking Time: 60-65 min
INGREDIENTS:
1 - 2kg boneless, skinless chicken (thigh or chicken breast) cut into 2-3 inch pieces.
1 large onion sliced
3 medium carrots chopped
3 tea spoons dry vermouth or dry sherry
4 tea spoons spices [flippen leka spice or enige ander]
4 table spoon honey
1 table spoon Lemon juice or juice of one small fresh lemon
3 Bay leaves
8-10 whole Allspice
8-10 whole black pepper
1 table spoon Dill
2 table spoon Parsley
6 cloves garlic
1can Whole Kernel Corn
3 fresh peeled tomatoes (chopped)
2 tea spoons old style Dijon Mustard
1/3 cup saute mushrooms
DIRECTIONS:
Wash chicken.
Place sliced onion on the bottom of the pot, add chopped carrots and sliced chicken. Add water to cover meat. Bring to boil. Simmer for 30 min on low/medium heat. Add all spices. Continue simmering for 20 min and add garlic, corn, tomatoes, honey, lemon juice, mustard, mushrooms.
Continue until fully cooked.
HOMEMADE CHICKEN AND BACON SAUSAGES: [By Peter J -Photo by Stardustannie]
Prep Time: 20 mins
Total Time: 35 mins
Servings: 4
"This was my first attempt at making home-made sausages using a sausage maker and a synthetic casing. A slight problem was the nozzle was too large for the casing so I proceeded without a casing and thought these were the best sausages I've ever tasted, even if I do say so myself."
INGREDIENTS:
500 g chicken breasts, roughy chopped
2 slices streaky bacon, rind removed and roughy chopped
1 teaspoon dried chives
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon ground pepper
2 tablespoons parmesan cheese
1 tablespoon garlic, crushed
DIRECTIONS:1.Combine all ingredients in a small bowl and mix well.
2.Run all ingredients through a meat grinder, return to bowl and mix again.
3.Refrigerate for 30 minutes or so (optional).
4.Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
5.Cut into desired serving size.
MY WENK:
Indien jy nie dermpies het om wors mee te stop nie, doen die volgende:
Maak die worsmengsel.
Neem dan foelie of "plastic wrap" sit 'n redelike stuk worsvleis daarin en vorm 'n lang worsie.
Rol dit styf op en draai die kante styf toe en sit in die yskas om te stol.
Jy kan dit kan braai in 'n pan of in rooster en dis 'n lekker worsie sonder 'n velletjie.
Jy kan dit ook verpak en dan vries, wanneer jy dit wil gaarmaak het jy nie nodig om dit te ontdooi nie, braai sommer vanaf die vries stadium.
EASY KENTUCKY BURGOO: [MR FOOD]
Burgoo is a big favorite for Kentucky Derby-watching parties, and our version of Easy Kentucky Burgoo make this hearty stew even simpler to pull off. And whether for the big race or anytime at all, it's a one-pot that always satisfies.
Serves: 6
Cooking Time: 1 hr 50 min
WHAT YOU'LL NEED:
1 (3-pound) chicken, cut into 8 pieces
1 pound beef top round, cut into 1/2-inch cubes
6 cups beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (6-ounce) can tomato paste
WHAT TO DO:
1.In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to low, cover loosely, and simmer 1 hour, stirring occasionally.
2.Add vegetable gumbo mix and tomato paste. Increase heat to medium-high and return to a boil. Let boil 25 to 30 minutes, or until thick, stirring occasionally.
NOTES:
If you can't find gumbo mix, you can substitute with 3 cups frozen okra, 3 cups frozen corn, a small green bell pepper, chopped, and a small onion, chopped.
MRS BALL’S CHUTNEY CHICKEN WINGS:•
10 chicken wings, trim the pinions/tips off
½ cup mrs balls peach chutney
¼ cup mayo
30ml olive oil
Freshly ground black pepper
METHOD:
Preheat the oven to 200 degrees.
In a bowl, combine the chutney, mayo, oil and pepper together.
Add the chicken wings, make sure they are well coated.
Arrange onto a non-stick baking tray and roast for 45 minutes until golden and sticky.
Serve on a platter with samoosas and sweet chilli dip.
MY WENK:
Hierdie vlerkies kan oor die kole gebraai word.
Marineer dit net vir 'n uur of wat of oornag in die sous.
INDIAN CHICKEN MARINADE:
½ cup vegetable oil
¼ cup lemon juice
2 garlic cloves, crushed
2tsp crushed ginger
2Tbs garam masala
1tsp ground coriander
1tsp ground cumin
2 cardamom pods, crushed
METHOD:
Combine the ingredients, pour over a butterflied chicken and marinade for at least 30 minutes (or up to 1 day) before braai-ing.
Marinades one chicken.
SOUS CHEF SE LIPLEKKER HOENDER: [RSG RESEPTE]
BESTANDDELE:
4 hoenderdye, sonder vel, met been
½ koppie Balsamiese reduksie (ek gebruik Verlaque se Honey & Rooibos)
½ koppie sojasous
½ koppie bruinsuiker
METODE:
Meng die balsamiese reduksie, sojasous en suiker en verhit in 'n pan tot die suiker smelt.
Plaas die hoenderdye in 'n oondbak met 'n deksel en gooi die sous oor.
Bak vir 30 min teen 190 grade.
Haal deksel af en bak vir nog 20 tot 30 minute en draai die dye 'n paar keer totdat die sous lekker dik en stroperig is.
Bedien met jasmynrys en ‘n lekker groenslaai.
MY WENK:
Maak in jou platboompan soos met 'n potbrood gaar.
WILLIE SE GROENTE EN MIELIE HOENDER: [PETERJASIE]
BESTANDDELE:
1 ui, fyngekap
2 medium aartappels per persoon, in blokkies gesny
1 pak gevriesde groente
1 blikkie roommielies
Hoenderspeserye
Suurlemoen
2 porsies gevriesde hoenderstukke per persoon
suurlemoensap
METODE:
Drup suurlemoensap oor die hoender en sprinkel die speserye oor.
Mikrogolf die hoenderstukke en aartappel saam vir 15 minute op medium in 'n glasbak met deksel.
Potbraai die uie in olyfolie.
Haal die gaar hoender en aartappels uit die glasbak (hou die aftreksel) en braai saam met die uie in die pot.
Sit die gevriesde groente in die aftreksel en sit terug in die mikrogolf en maak dit gaar.
Haal dit uit en gooi als saam met die hoender in die pot.
Gooi die blik roommielies by.
Roer en maak warm.
Sodra dit warm is, bedien op gaar rys.
VIETNAMESE CARAMEL GINGER CHICKEN: (Ga Kho) [Recipe
Adapted from Fine Cooking Magazine]
1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced
WHAT TO DO:
Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.
To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.
Serves 4 to 6.
VINEGAR CURRY:
Japanese: Osu Curry. We call curry “kare rice” and it is a very popular home cooked meal. Studies have shown that an ingredient found in curry, curcumin, boosts brain activity in elderly people and reduces the risk of Alzheimer’s disease. Usually we use curry roux to make curry rice, but I recently saw this vinegar curry recipe on a Japanese TV show called “Omoikkiri Don”. I recommend that you make it this way occasionally—the vinegar re-energizes you and improves your metabolism.
Yield: 2 servings
Time: 20 minutes
INGREDIENTS:
1/2 lb chicken thigh (chopped)
1 lb eggplant (sliced thin, about 2.5″ x 0.5″ each)
1 medium onion (sliced)
1 red bell pepper (chopped)
1 carrot (chopped)
2 bowls of steamed rice
SPICES:
2 tbs curry powder
4 tbs vinegar
1 tsp salt (for vegetables)
1/2 tsp sugar (for mayonnaise chicken)
1/2 tsp salt (for mayonnaise chicken)
PREPARATION:
Mix sugar, salt and1 tsp water in a small bowl, then mix with chicken, and cool for 10 min in refrigerator.
Put all the vegetables in a large bowl, add salt, and stir.
Heat the oil in a frying pan then grill chicken for 2 minutes.
Add vegetables, vinegar, and 1/2 cup of water, cover, and cook for 30 min on low, stirring occasionally. Add a little extra water if mixture dries up.
Add curry powder and mix.
Serve on steamed rice
CREAMY CHICKEN CURRY: [CAMPING AND HIKING]
INGREDIENTS:
15ml masala
+- 50ml flour
salt
5 chicken fillets cut in strips
50ml butter
25ml oil
3 onions diced
10ml fennel seeds
10 ml cumin
1 Bay leaf
1 Can chopped tomatoes
5ml Turmeric
5ml garlic flakes
5ml ginger
125 ml bulgarian yogurt
1/2 bush coriander
pinch of sugar
1 tin sugar beans (optional this is the way that I make it)
I was fortunate enough to attend a few of the well known Cass Abrahams classes, and this is one of her recipes for which I have have received many compliments.
METHOD:
•Mix 5ml masala, salt and flour in a bowl. Cover the chicken strips with the flour, and shake of the excess flour.
•Heat the butter and oil in a pot and fry lightly on both sides.
•Remove the chicken from the pot and set aside.
•Put the onions, fennel, cumin and bay leaf in the same pot and fry untill the onion becomes translucent.
•Add the tomatoes (with the juice) and the rest of the masala, turmeric,garlic and ginger.
•Cook untill it becomes a thick sauce. Put the chicken strips back in the pot, add the beans and sugar and let it simmer for about 5 minutes, or untill the chicken is done.
•Pour yogurt over and garnish with coriander leaves.
•Serve with Basmati rice or rotis.
HANNO SE KERRIEHOENDER:
As daar nou een resep is wat in ons gesin ‘n treffer was, was dit my ma se kerriehoender. Hetsy dit ‘n verjaarsdag, kersete, spesiale geleentheid of net ‘n gewone wintersaand was – as ons ‘n keuse gehad het in die spyskaart, het ons gevra vir kerriehoender… Hierdie is my weergawe, met klein veranderings!
3 uie, gekerf
250g sampioene, in helftes gesny
5ml knoffel
2kg hoenderdye
30ml Rajah Mild kerriepoeier
15ml borrie
1 tamatie, gesnipper
1 blik perskes
30ml blatjang
30ml asyn
750ml kookwater
125ml Bulgaarse jogurt
SOUS:
60ml koekmeel
45ml tamatiesous
30ml Worcestersous
15ml asyn
SO MAAK JY:
Braai die uie, knoffel en sampioene in ‘n bietjie olie. Voeg die hoenderstukke saam en braai tot ligbruin. Voeg die kerriepoeier en borrie by en braai vir so minuut saam. Voeg dan die tamatie, perskes met sy stroop, blatjang en asyn by en verlaag die hitte. Voeg die kookwater by, geur met sout (ek geur gewoonlik so 5ml per kilogram vleis), bedek en kook tot die hoender gaar is en maklik van die been afkom. Skep die hoenderstukke uit, ontbeen en hou eenkant. Meng die bestanddele vir die sous saam en gooi by die sous van die hoender. Bring tot by kookpunt en voeg die vleis by. Kook oor lae hitte tot die sous lekker dik is. Geur met sout en peper na smaak. Haal van die hitte af en roer die jogurt by. Bedien saam met jou keuse van rys.
LEMON AND GARLIC GRILLED CHICKEN:
If you're craving a burst of citrus flavor, try this Lemon Garlic Grilled Chicken. Made with lemon juice and garlic salt, this savory chicken is tasty and flavorful without being high in calories.
INGREDIENTS:
1 cup margarine
1/2 cup fresh lemon juice
garlic salt, to taste
6 chicken breasts
INSTRUCTIONS:
1.Melt the butter and mix with the lemon juice.
2.Add garlic salt to taste.
3.Brush generously on chicken breasts as you grill.
NOTES:
For a low-fat option, the margarine can be omitted and the reduced mixture of lemon juice and garlic salt can be used for a stronger flavor.
PANGEBRAAIDE HOENDER MET BRONKORS: [NATHANIëL TAFEL]
JY BENODIG:
SLAAISOUS:
3 e suurroom
1 e bruinsuiker
1 t appelasyn
seesout
paprika
SLAAI :
4 hoenderborsies, ontbeen en vel verwyder
1 e druiwepitolie
1 e sojasous
sap van 1 suurlemoen (of minder, as jy verkies)
varsgemaalde swartpeper
bossie vars bronkors (watercress)
6 jongaartappels, in oond gebak
METODE
SLAAISOUS:
Meng eerste drie bestanddele goed en geur met sout en paprika.
SLAAI:
Sny hoenderborsies in dun repies. Verhit druiwepitolie in 'n pan en roerbraai hoenderrepies oor hoë hitte vir 1 minuut. Voeg sojasous en suurlemoensap by en roerbraai verder tot sag en bruin, ongeveer 5 minute. Verwyder van plaat en geur met swartpeper. Sit voor met bronkors, jongaartappels en slaaisous.
PAN FRIED MANGO CURRY CHICKEN: [steamy kitchen]
Free-range chicken – cut up or 2 chicken pieces per person, skin and bones to remain in place
Olive oil
Sea salt
Curry powder – a big pinch
Freshly ground black pepper
Butter – a thick slice
Garlic cloves, 8 large, sweet cloves
White wine – a large wine glass
Mango – a nice firm, but ripe one, cut up into large chunks
Herbs – a few sprigs of parsley, minced
Place chicken in a large bowl and rub the chicken all over with a drizzle olive oil. Season the chicken with the salt, curry powder and black pepper.
WHAT TO DO:Heat a large skillet or pan (pan can have high sides or be shallow, but it must have a lid) on high heat with enough olive oil to make a small puddle in the bottom, then add the butter. Once the butter starts to froth, add the chicken pieces, skin side down. Keep the heat moderately high heat while they color to a pale and relatively even gold.
In the meantime, smash the garlic cloves with the side of your knife so that they flatten but remain fairly intact, and peel off the skin. Throw the garlic cloves into the pan. Turn down the heat to medium-low so that the fat under the chicken skin is gently fizzing. Cover with tight-fitting lid. You’ll cook about 35-40 minutes, turning the chicken over halfway through cooking.
Once the chicken is cooked, remove the chicken onto a platter and cover loosely with tin foil to keep warm. Tip the pan slightly and spoon out most of the fat. Turn the heat to high and add the white wine and let it bubble. Use a wooden spatula to scrape and loosen the golden bits and the sweet, soft garlic cloves in the pan. Turn the heat down a bit and add the mango chunks and minced parsley. Let simmer for 1 minute. Taste the sauce and adjust seasoning – you may have to add some salt or pepper. Spoon over chicken.
Makes 4 servings.
HEUNING EN SOJA ONTBEENDE HOENDERDYTJIES: [TOKS EN TJOPS]
Bedien: 8
Bestanddele:
24 ontbeende hoenderdytjies
Marinade
1 koppie sojasous
6 tafel lepels heuning
4 tafel lepels wit wyn asyn
4 huisies knoffel, fyn gemaal
2 tafel lepels fyn gerasperde vars gemmer
15 g vars basiliekruid
15g vars koriander
3/4 koppie olyf olie
2 groen uie, fyn gesnipper
1 tee lepel gemaalde swart peper
16 houtsosatiestokkies
Metode:
1. Week die houtsosatiestokkies in water terwyl jy besig is met die marinade en die hoender. Hierdie proses sal vermy dat die skewers nie brand op die braai nie.
2. Vir die marinade, plaas al die bestanddele van die marinade in ‘n menger. Meng al die bestandele totdat dit fyn en goed gemeng is. As jy nie ‘n menger by die huis het nie, snipper al die bestanddele goed met ‘n skerp mes en meng in saam met al die vloeistofbestandele.
3. Marineer die hoenderdytjies vir tenminste twee ure voordat jy dit braai.
4. Gebruik twee sosatiestokkies, afhangende van die grootte van die dytjies. Sit drie van die dytjies op twee van die stokkies. Die proses sal help met die omdraai van die vleis en sal ook vermy dat die dytjies deur deur rooster val.
5. Plaas die gemarineerde hoenderdytjies op ‘n medium temperatuur braai. Kook die dytjies deur en draai die vleis elke twee tot drie minute om. Kyk dat die marinade nie brand tydens die braaiproses nie.
Nota:
die hoenderdytjies se vleis is donkerder en kook nie wit soos ‘n gewone hoenderborsie nie.
LEMON BUNDT PAN CHICKEN: [MR FOOD]
Bundt pants aren't just for desserts. We came up with a unique way to roast chicken and show you just how versatile your bundt pan really is.
Serves: 4
Cooking Time: 1 hr
What You'll Need:
1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs fresh rosemary, pulled off stem and chopped
1 (4-pound) whole chicken
1/4 cup chicken broth
2 lemons, quartered
What To Do:
1.Preheat oven to 350 degrees F.
2.In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, pepper, and rosemary. Rub inside and outside of chicken with mixture.
3.Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Pour chicken broth into pan and squeeze lemons into broth. Place lemon quarters around chicken.
4.Bake 60 to 65 minutes, or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
Notes
Add a side of our simple yet elegant Green Beans Amandine to this tasty meal!
MY WENK:
Sit hom in 'n groot potjie waarin die tuitpan kan inpas en maak gaar soos wat jy potbrood sou bak.
BBQ CHICKEN STACK: [MR FOOD - LETS GET GRILLING]
Barbecued Chicken Stack turns grilled chicken topped with coleslaw into a flavor‐packed combo that stacks up as a homemade barbecued chicken sandwich with plenty of personality and pizzazz.
Serves: 4
Cooking Time: 10 min
• 8 ounces (1/2 a 16‐ounce bag) shredded coleslaw
• 1 (8‐ounce) can pineapple tidbits, drained
• 1/2 cup coleslaw dressing
• 1 cup barbecue sauce
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 hamburger buns
WHAT TO DO:
1. In a large bowl, combine coleslaw, pineapple, and dressing; mix well and set aside.
2. In a medium bowl, combine barbecue sauce and hot sauce. Evenly sprinkle both sides of chicken with salt then baste with sauce mixture.
3. Grill chicken breasts 10 to 13 minutes, or until no pink remains and juices run clear, turning frequently and, for first 5 minutes, brushing them each time with barbecue sauce.
4. Place chicken on buns, top with coleslaw, and serve.
SJERRIEHOENDER-SKOTTEL: [RESEP KERNEELS BREYTENBACH FOTO’S RUVAN BOSHOFF]
Vir 8 mense
In die ou dae het my pa hierdie skottelhoender gereg in ’n ploegskaar gemaak. Maar jy kan dit by jou kampeerplek sommer op die gasbrander se wok ook maak.
Jy benodig
1 eetlepel botter of olie
1 eetlepel mielieblom
2 koppies Old Brown Sherry of ander soetwyn
1 liter water
sout en peper na smaak
½ eetlepel bruinsuiker
2 hoenders, in porsies gesny
Só maak jy
1.Smelt die botter in die wok en braai die hoenderstukke daarin bruin. Wanneer dit begin gaar word, skuif jy hulle na die kante toe.
2.Meng die mielieblom met die Old Brown Sherry plus ’n liter water.
3.Sprinkel die sout, peper en suiker oor die hoenderstukke. Giet die vloeistofmengsel in die wok en roer totdat dit effens dik begin word.
4.Skuif die hoenderstukke in die vloeistof en laat dit daarin prut tot gaar. Hou ’n oog oor die sous; as dit te erg wegkook, gooi nog OBS by.
5.Sorg dat een van die ander manne lekker stywepap maak, en sit die skottelhoender daarmee saam voor.
Weg sê:
Die res van die soetwyn kom natuurlik handig te pas, veral op ’n ysige wintersaand, vrouloos, iewers in die Karoo.
BITTERSOET HOENDERBOUDJIES: [RESEP SONJA JORDT FOTO’S DONNA LEWIS]
Vir 4-6 mense
Min padkos klop ’n hoenderboudjie met ’n yskoue koeldrank daarby.
Jy benodig
12 hoenderboudjies
4 eetlepels grasuie
½ koppie lemoenmarmelade
2 eetlepels vars suurlemoensap
2 eetlepels olie
sout en varsgemaalde swartpeper na smaak
SO MAAK JY:
1.Gooi hom toe. Pak die hoenderboudjies in ’n oondskottel. Meng die grasuie, marmelade, suurlemoensap, olie en geurmiddels na smaak. Gooi dit oor die boudjies en vryf dit oraloor goed in.
2.Goudbruin en bros. Rooster dit in ’n oond van 200 °C vir sowat 35-40 minute of tot gaar. Laat dit afkoel en bêre die hoenderboudjies in die yskas totdat julle vertrek.
Weg sê:
Onthou, hoendervleis is kwesbaar vir hitte. Hou dit maar so koud as moontlik sodat jy nie iewers tussen Kroonstad en Bloemfontein teëspoed kry nie…
MY WENK:
Braai oor die kole net so lekker.
CHICKEN CURRY WITH TOMATOES, ONION AND YOGURT AND BASMATI FRIED RICE WITH TUMERIC AND MUSTARD SEEDS:
Ingredients:
4 tbsp. vegetable oil
1 tsp. cumin seeds
1 medium red onion, finely diced
3 bay leaves
1 28-oz. can whole plum tomatoes
1 tsp. ground cumin
1 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. turmeric
6 dried chiles de arbol
1 tsp. paprika
8 cloves garlic, peeled
1" piece of ginger, peeled & coarsely chopped
2 tsp. salt
2 tsp. sugar
6 lbs. skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups water
6 medium yukon gold potatoes, peeled & cut into 1" cubes
4 tbsp. plain Greek-style yogurt
1/2 cup chopped fresh cilantro
HERE’S HOW:
1. Add oil to a medium pot or large saute pan over medium heat until hot. Add the cumin seeds to the pan and cook for 10-20 seconds, stirring frequently, until they are fragrant & lightly browned. Add the red onions & bay leaves to the pan. Cook, stirring frequently for about 15 minutes or until the onions are browned.
2. Strain the tomato juice from the canned tomatoes into a separate bowl. Set aside. Pour the tomatoes into a blender or food processor. Add the garlic, ginger, ground cumin, garam masala, ground coriander, turmeric, chiles de arbor, and paprika. Process until just smooth.
3. Add the tomato mixture to the sauteed onions & bring heat up to medium. Cook for about 10 minutes or until mixture starts to thicken. Stir in diced chicken & potatoes and cook for 5-6 minutes or until chicken is just cooked through. Add 2 cups of water, season with salt & sugar, then bring mixture up to a boil. Reduce heat to low or medium-low, and simmer, uncovered for about 30 minutes until sauce is reduced and potatoes are tender. Adjust seasonings as needed, then stir in the yogurt. Serve warm with plain or fried basmati rice, garnished with fresh cilantro.
Chiles de arbol, garlic, red onion & ginger.
Blend the tomatoes, garlic, ginger, chiles & spices together.
Diced potatoes.
Heat the cumin seeds in hot oil until fragrant.
Add onions & bay leaves and cook until lightly browned.
Add pureed tomato-spice mixture and cook 10 minutes until mixture starts to thicken.
Add chicken & potatoes and cook until chicken is just cooked through.
Add the reserved tomato juice, 2 cups of water, salt & sugar. Simmer 30 minutes or until potatoes are tender
Stir in yogurt.
Stir in cilantro & remove from heat.
BASMATI FRIED RICE WITH TUMERIC AND MUSTARD SEED:
1/4 cup vegetable oil
6 cups cooked basmati rice*
1 tsp. brown mustard seeds
1/4 tsp. cayenne pepper (or 2 medium serrano chiles, thinly sliced)
1 cup chopped red onion
1/2 tsp. turmeric
1 tsp. sugar
3/4 tsp. salt
1 tbsp. lemon juice
1/2 cup chopped fresh cilantro
*I like cooking basmati in the rice cooker: Place 3 cups of rice into the bowl of the rice cooker and rinse 2-3 times. Drain, then add 6 cups of water. Soak 5-10 minutes (not more), then add 1 tsp. of salt & 2 tbsp. of oil. Cook in the rice cooker until done. Let rice sit for about 15 minutes, then open the rice cooker and let the rice cool down a bit before using.
HERE'S HOW":
1. Heat 1/4 cup of vegetable oil in a wok or saute pan over medium high heat until almost smoking. Add the mustard seeds, cover and cook for several seconds until they stop sputtering. If using serrano chiles, add them now & cook for 10-15 seconds. Stir in the onions and cook for about 5 minutes until lightly browned.
2. Add the turmeric and cayenne (if using), stir briefly.
3. Gently stir in the cooked rice, lemon juice, salt & sugar. Cook over medium-low heat about 5 minutes, then stir in the cilantro. Remove & serve. For the rice, heat 1/4 cup of vegetable over high heat, add the mustard seeds, cover & cook for several seconds until they stop popping (do not burn). If using fresh serrano chiles, add them first & cook for several seconds, then add in chopped onion & cook until lightly browned.
Add turmeric and cayenne (if using).
Stir in rice, lemon juice, salt & sugar. Cook 5 minutes then stir in cilantro.
CHINESE SWEET AND SOUR CHICKEN:
FOR THE CHICKEN:
1 - 1½kg deboned chicken breasts
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 egg, lightly beaten
3 tablespoons corn flour
corn oil (for deep-frying)
FOR THE SAUCE:
2 teaspoons corn flour
4 tablespoons water
4 tablespoons pineapple juice, reserved from 4-ounce can pineapple chunks (drained chunks will be used later in the recipe)
3 tablespoons rice or wine vinegar
4 tablespoons sugar
1/4 teaspoon salt
2 teaspoons thin soy sauce
2 tablespoons tomato ketchup
1 1/2 teaspoons Worcestershire sauce
OTHER INGREDIENTS:
2 1/2 tablespoons corn oil, divided use
1 clove garlic, peeled and minced
1 onion, skinned and roughly chopped
1 green and 1 red pepper, halved, seeded and diced
salt to taste, optional
TO PREPARE THE CHICKEN:
Cut the chicken into pieces, about 1-inch-by-1 1/4-inches-by-3/4
inch. Put into a bowl. Add the 1/2 teaspoon salt and 1 teaspoon soy sauce and leave to marinate for 30-60 minutes.
Stir in the egg to coat thoroughly. Dredge the chicken, piece by piece, through the 3 tablespoons corn flour, making sure it is evenly coated.
Half fill a wok or deep-fryer with oil. Heat to a temperature of 350 degrees F or until a cube of stale bread browns in 60 seconds. Add the chicken and deep-fry for about 1 minute in 1 or 2 batches; separate the pieces with a pair of chopsticks or a wooden spoon if they stick together. Drain on paper towels. This step can be done ahead of time.
TO PREPARE THE SAUCE:
In a bowl, dissolve the 2 teaspoon corn flour in the 4 tablespoons water and pineapple juice. Add the vinegar, sugar, 1/4 teaspoon salt, 2 teaspoons soy sauce, tomato ketchup and Worcestershire sauce and stir to blend.
Heat a frying pan or saucepan (unless you have another wok) until hot. Add 1 1/2 tablespoon corn oil and swirl it around. Add the garlic and onion, stir a few times and then add the green and red pepper. Stir-fry for about 2 minutes over a medium heat and season with salt if desired. Add the pineapple chunks. Pour in the well-stirred sauce and bring to the boil, stirring constantly. (This sauce can be made in advance.)
TO FINISH THE CHICKEN:
Reheat the oil for deep-frying to a higher temperature of 375 degrees F or until a cube of stale bread browns in 50 seconds. Add the chicken and again deep-fry in one batch for about 2-3 minutes to ensure that the outside is crisp and golden without the chicken inside getting dry. Drain on paper towels and remove to a warm serving plate.
TO SERVE:
Reheat the sweet and sour sauce and stir in the remaining 1 tablespoon oil. This prevents the sauce from being gluey. Pour the sweet and sour sauce over the chicken. Serve immediately.
Makes 4 servings.
FRANSE HOENDERKASSEROL: [ deur Anton Boshoff]
Bestanddele
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
Metode
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
SKOOR SE ONDERDOMPELDE HEEL HOENDER: [DINK KERSFEES KIEPIES?]
JY KAN KALKOEN, VARK EN ENIGE ANDER VLEIS OOK SO HANTEER EN GAARMAAK!
Vir meer as 3 eters het jy 2 heel hoenders nodig – hierdie gereg vlieg by die keelgaaie af. En 2 dae se geduld. Neem ‘n plastiek emmer/kom/houer – nie metaal, a.g.v die bestanddele…
Een koppie suiker en een koppie sout. Ja, jy het reg gelees. Koppies. Daai goed waaruit jy jou oggend koffie nuttig.
Nou kom die kreatiewe spelery. Koop by Fruit en Veg van die cheap vrugtesappe wat hulle so adverteer. ‘n Lemoen of mango geur. Of appel. Daai liter bokse. Gooi dit in die kom, by die koppies sout en suiker.
Gooi by: ‘n rolletjie of twee kaneel, fyngebreek, 3 naeltjies, 2 teelepels roosmaryn – droog of nie – ‘n teelepel chilli vlokkies of poeier – moenie stres nie, die kiep gaan nie jou bekkie brand nie.
Die sap van 2 uitgedrukte lemmetjies of suurlemoene, en gooi sommer die skille ook daarin. Neem 6 huisies knoffel, en met die platkant van die mes druk jy hulle vas teen ‘n snyplank, en laat kom jou plat hand op die slagoffer neer, sodat hy aansienlik dunner, maar langer is. Gooi hulle in – sommer vel en al. Sny ‘n ui of 2 in kwarte, en gooi in.
Verstaan asseblief dat dit ‘n kreatiewe proses is – alles wat jy het, kan hier ingaan! Koljander – gekraak, swartpeperkorrels, ook gekraak. Speel deur jou kombuiskaste! Gryp die oorbly bietjies alkohol. Wyn, brandewyn, enigiets.
Daar is nou plusminus 1.250liter vloeistof, en ‘n helse klomp ander goed in. Roer met ‘n houtlepel om lekker te meng – sout en suiker gaan nie nou al oplos nie, relax.
Sit die hoender(s) in die bak, en maak vol met water sodat die hoender(s) onderdompel is. Maak toe met clingwrap, en sit in die yskas – maak sommer die yskas ‘n slag skoon, ja! Wanneer ek een klein hoender maak, het ek al ‘n roomys bak gebruik. Vanselfsprekend minder van alles, BEHALWE die sout en suiker bly dieselfde! Maar dis maar asem ophou as alles daai ingedruk moet word. Miskien ‘n 5liter roomysbak. Jip, dit behoort die truuk te doen.
Nou vergeet jy van die hoender en maak ander kos. More aand vergeet jy nie van die hoender nie, want jy draai hulle om, dat die ander kant weer bietjie onder le.
En oormore trek jy die kiepe uit hulle bad, en gooi dit net so in ‘n baksakkie. Sit sakkie in ‘n bakskottel, en bak vir 1.5-2ure, afhangende van hoe groot die vogel is.
JY SAL MY WEER KOM SEG WAT JY DAAR GEPROE HET – DIT IS ‘N BELOFTE EN ‘N CHALLENGE!
Sit sommer net slaai daarby voor, want niks anders gaan aftrek kry nie. Komaan, wat het jy om te verloor?
Onthou tog die metode vir die Kersfees Kalkoen – ek plaas my waarborg stempel op hierdie reseppie, en het ek al ooit spek geskiet hierso?
BRAAI HOENDER IN BIER MARINADE: [RADIO NAMAKWALAND]
Meng saam:
1 Blikkie bier
3 E bruin suiker
1 fyn knoffelhuisie
100 ml olyf olie
Sout en peper.
MAAK DAN SO:
Pak 10-12 rou hoenderstukke, gegeur, in glasbak, gooi marinade Bo-oor, maak toe met tinfoelie en plaas in yskas, oornag, of ten minste 4 ure.
Braai oor matige kole tot goudbruin en gaar.
Eet met slaai van jou keuse en stukke roosterbrood met konfyt.
CHICKEN FRIED STEAKS WITH BACON-CHIVE GRAVY:
For the Chicken Fried Steak:
4 Pieces of Cube Steaks
1 ½C AP Flour
½C Cornstarch
Cajun Seasoning, Paprika, Onion Powder, Garlic Powder, Chili Powder, & Cayenne
3 Large Eggs
½C Buttermilk
2T Hot Sauce
Salt & Pepper, To Taste
For the Bacon-Chive Gravy:
5 Slices of Thick-Cut Applewood-Smoked Bacon, Cut into Lardons
4T Leftover Bacon Grease
3T Flour
2-3C Milk
¼t Paprika
Salt & Pepper, To Taste
Fresh Chives, Mince
WHAT TO DO:
1. To Make the Chicken Fried Steak:
Place the flour and cornstarch in a large bowl and season heavily with all the seasonings listed above (I put a great deal of seasonings into my flour, so that it is spicy, I call it my "demon flour"). Mix the eggs in another large bowl with the buttermilk and hot sauce. Take a piece of cube steak and coat it in the seasoned flour. Dip the coated beef into the egg mixture, and then dip back into the flour again. Heat a large skillet on medium heat and fill up with oil halfway up. Take the coated beef and place it into the skillet and cook for 3-4 minutes and turn over and cook another 4-5 minutes. Drain on a paper towel lined plate & sprinkle with salt, and repeat with the other pieces of meat. Keep the cooked steaks in the oven while the others are frying.
2. To Make the Bacon-Chive Gravy:
Fry the bacon lardons in a hot, deep skillet. Once crispy, remove the bacon, but still leaving the fat. Combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the fresh chopped chives and crispy bacon lardons. Pour the gravy over the chicken fried steak and mashed potatoes and enjoy.
COCA-COLA CHICKEN aka ho lok kai:. [PIECE. LOVE AND COOKING]
I remember Coke Chicken from the early 90′s when my sister watched her TVB drama series. The characters would go to a tai pai tong (an informal hawker stall, totally different from a cha chang teng) and ask for it. It was the first time I’ve heard of chicken being cooked with Coca-Cola and wondered if it actually *tastes like Coke*.
I have not been to Hong Kong at that point so I was intrigued by the sudden explosion in the popularity of Coke Chicken since then. It’s not so popular now (can’t find it in HK) but it’s a very fast and delicious way to make chicken.
This is my better half’s recipe, it’s what we cooked for dinner last night:
•1 can Coca-Cola
•2 tablespoons cooking caramel (dark soy sauce)
•1 tablespoon light soy sauce
•1 teaspoon sesame oil
•300 grams chicken wings and drumsticks
HERE'S HOW:
I wanted the drumsticks but Coke Chicken usually refers to wings, or so the TVB series would lead me to believe.
There have been claims that this does not work with Diet Coke due to the (loads) of sugar required to *caramelize* the chicken. I’ve also heard that the addition of Coca-Cola is for the bicarbonate of soda, which is an *alkaline solution* that can actually change the fibers in chicken meat. The other camp says that Coke is acidic so it’s ideal as a *marinating agent* to tenderize protein.
I don’t know which of the above it true, or none at all. I have found no research to quantify it, just the same words passed on without references. However, this dish is a quick and delicious meal. You just heat up the Coke while the marinated chicken is fried till golden brown. The chicken is then put into the Coca-Cola until it reduces to a thick sauce.
I like the idea of it though and I’ll try it with other beverages (Bundaberg Ginger Beer, Fanta Grape, different lagers and ales etc) and see how it goes! :)
OLIVE GARDEN CHICKEN SCAMPI: [RON DOUGLAS]
Serves 2
olive oil
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves of garlic, roasted
1/2 package angel hair pasta, cooked and drained
WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup hot milk
SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons crushed garlic
3/4 teaspoon crushed red pepper flakes
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
WHAT TO DO:
PREPARE THE WHITE SAUCE:
Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. Keep warm.
PREPARE THE SCAMPI SAUCE:
In sauce pan, heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper, Italian seasoning and black pepper. Cook for about 2 minutes on low heat.
Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook until slightly thickened.
PREPARE THE CHICKEN:
In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the scampi sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish.
CHICKEN CUTLETS WITH QUICK PAN SAUCE: [*Recipe Courtesy of How To Cook Everything The Basics, by Mark Bittman]
4 servings
INGREDIENTS:
•1 cup all-purpose flour
•1 - 1½Kg boneless, skinless chicken breasts, thighs, or tenders (we used thighs)
•Salt and freshly-ground black peppers
•2 tablespoons olive oil
•3 tablespoons butter
•1/2 cup dry white wine
•1/2 cup water, chicken stock, or vegetable stock
•1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish
•1 lemon, quartered, for servings
WHAT TO DO:
Heat the oven to 180°C, and position an oven rack in the middle.
Put the flour on a plate or in a shallow bowl next to the stove.
Mix the flour salt, and pepper.
If necessary, put each cutlet between 2 sheets of sheet or plastic wrap and pound to uniform thickness. Blot the chicken dry with a paper towel and sprinkle with salt and pepper.
Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
When the butter has melted, turn a piece of chicken in the flour to coat it on all sides; shake off any excess.
Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan. (Begin by placing the chicken pieces presentation side down–the smooth side.)
Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn.
After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them; you’ll want the same side in contact with the fat).
When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.
Cook on the second side, adjusting the heat as needed, and cook until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes.
To check for doneness, cut into a piece with a thin-bladed knife and take a peek.
Transfer the chicken to an ovenproof platter and put it in the oven.
Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or 2.
Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes.
Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.
Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet with the 1/4 cup parsley.
Stir, taste the sauce, and adjust the seasoning.
Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with lemon quarters.
And…you’re done!
TIPS:
It helps to get organized before cooking this recipe. Until you get the hang of dredging, set up everything before you start.
Recipe Variations:
Any Cutlets with Quick Pan Sauce
Try turkey, pork, or veal cutlets; or fish fillets here. Cooking times will vary by up to a couple of minutes per side, but the clues for knowing when to turn them and how to recognize doneness remain the same.
Chicken Cutlets with Balsamic Sauce:
Follow the recipe as written above and add the wine, stir in 1 tablespoon balsamic vinegar just before adding the butter.
MY WENK:
Los die langdradige beskrywing van die resep uit en braai die hoenderstukke in 'n platboompan oor die vuur en maak jou sousie en bedien met 'n lekker slaai en jassie-aartappel.
CHAKALAKA HOENDERPOTJIE: [LANDBOU BOEREKOS]
Lewer 6 porsies
45ml olie
8 hoenderporsies met vel en been
Sout en peper na smaak
1 groot ui, grof gekap
3 knoffelhuisies, fyn gekap
30ml gerasperde vars gemmer
15ml matige kerriepoeier
500ml water
4 aartappels, skoongemaak en in blokkies gesny
1 x 410g blik Koo mild and spicy chakalaka [ of geur waarvan jy hou]
1 x 35g sakkie koo concentrated wet stock [hoendergeur]
SO MAAK JY:
Verhit olie in lat swartpot [nr 3] en braai die hoender daarin bruin.
Geurt met sout en peper, skep uit en hou eenkant.
Braai die ui in dieselfde potjie tot sag en voeg die knoffel, gemmer en kerriepoeier by en braai tot geurig.
Skep die hoender terug in die pot en voeg die water by.
Bedek die potjie en laat dit vir 35 minute oor matige kole prut.
Voeg die aartappels, koo chakalaka en koo stock by.
Bedek weer en laat prut vir nog 45 minute tot die hoender en aartappels sag en die sous dik en geurig is.
Geur na smaak en sit voor op koeskoes of rys.
SOET EN TAAI GEBRAAIDE HOENDER: [LANDBOU BOEREKOS]
Lewer 6 porsies
Eenvoudige maar perfekste marinade vir gebraaide hoender. Onthou die goue reël as jy hoender braai, moenie die marinade te dik aansmeer aan die begin van die braaityd nie – doen dit wanneer die hoender al halfpad gaar is. Omdat hoender lank en stadig braai, is daar die kans dat die marinade wat te lank hitte kry, sal brand.
6 boud en dy hoenderstukkies
Sout en vars gemaalde swartpeper na smaak
Olie om hoender mee te bedrup
125ml tamatiesous
60ml heuning
60ml bruinsuiker
30ml sojasous
30ml worcestersous
2 knoffelhuisies, fyn gerasper
SO MAAK JY:
Geur die hoender met sout en peper en bedruip liggies met die olyfolie.
Pak op die rooster.
Meng die res van die bestanddele goed saam en hou eenkant.
Braai die hoender oor matige kole tot halfgaar.
Begin nou die marinade aansmeer elke keer as jy die hoender draai tot die hoender klewerig en taai en gekaramelliseerd is.
Toets of die hoender deurgaar is en geniet.
WHOLE ROAST CHICKEN ON THE BRAAI: [fresh living]
A great way to get the best of a braai’s smoky flavor.
Less than 1 hour
Serves: 4
INGREDIENTS:
1 PnP whole chicken , weighing approximately 1.8kg
1 cup chicken rub
100 grams soft butter
1 handful PnP fresh parsley , or basil, roughly chopped
WHAT TO DO:
•Loosen the skin over the chicken breasts, so you can fit your finger underneath easily.
•In a bowl, mix together the rub, butter and herbs.
•Stuff this mixture underneath the skin, and rub any excess all over the bird (not too much, it will encourage burning so make sure most of it gets under the skin)
•Place on a weber tray in a braai, and cover (leave air vents open if the fire is too smoky, you want a bit of flavor but nothing too over powering).
•Fill the tray half up with water, and place in the indirect part of the heat.
•Cook for approximately 45 minutes to 1 hour.
•If the tray dries out, add another splash of boiling water.
•Remove, carve and serve with a crisp green salad.
DELICIOUS CHICKEN OF THE ISLAND CHICKEN: [FRESH LIVING]
12 chicken pieces
MARINADE:
•125 g butter
4 Tablesp brandy
•4 Tablespoons soy sauce
•2 teaspoons ginger
•2 garlic cloves, crushed
•2 Tablespoons brown sugar
WHAT TO DO:
Mix all the ingredients for the marinade and bring to the boil over low heat. (Do not boil)
Place the chicken pieces in the hot marinade and leave to marinate for at least 2 hours.
Remove from marinade and grill slowly over moderate coals while basting with the left over marinade.
LWAZILUBANI - CHAKALAKA AND LEMON CHICKEN: [KOO RECIPE]
INGREDIENTS:
8 chicken pieces
1x 410 g cans KOO Chakalaka Mild & Spicy
4 red onions, quartered
1 large lemon, thinly sliced
10 ml fresh rosemary, chopped
1 sachet KOO Concentrated Wet Stock Chicken Flavour
1x 115 g cans tomato paste
4 medium potatoes, peeled and thickly sliced
Salt and freshly ground pepper, to taste
WHAT TO DO:
Marinate chicken pieces in the KOO Chakalaka Mild & Spicy overnight.
Preheat oven to 220°C.
Place marinated chicken pieces in an oven-proof dish.
Add onions, lemon, rosemary and potatoes to the chicken.
Mix the stock and tomato paste and pour over the chicken.
Cover and place in the oven until the chicken is cooked and vegetables are tender.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel.
SJERRIEBOUDJIES: [VAN RENSBURG FOODS]
•2 eetlepels worcestersous
•½ koppie droë sjerrie
•1 eetlepel asyn
•2 teelepels Engelse mosterd
•4 hoenderboudjies
•¼ koppie olie
MAAK DAN SO:
Meng die worcestersous, sjerrie, asyn en mosterd in ‘n bak en gooi sout en peper na smaak by.
Maak ‘n paar snitte in die hoender en sit dit in ‘n vlak bak.
Gooi die sjerriemengsel oor en laat dit ten minste ‘n uur marineer terwyl jy dit af en toe omdraai.
Braai die hoender oor matige kole vir 15 minute oraloor, terwyl jy dit om die beurt met sjerriemengsel en olie verf.
BLOUKAAS HOENDER:– oeg so lekker - by marindakook
Kyk, my kinders is nie lief vir bloukaas nie, maar bloukaas hoender maak ek op aanvraag. Hulle hang hul behoorlik op aan die hoender. Dan as ek gaste spesiaal wil laat voel ,maak ek dit ook. Daars mos iets grands aan bloukaas – seker omdat ek dit nie as n kind geken het nie.
1.6 stukkies hoenderfilette ( sonder vel of bene)
2.500 ml meel ( ek weet dis te veel, maar ek wil nie sukkel nie)
3.4 eiers liggies geklits – sommer met n vurk
4.200g broodkrummels ( wat jy koop in die winkel , is gewoonlik daar waar die speserye is)
5.250ml room
6.1 driehoekie bloukaas
NOU:
•maak drie borde/bakkies in n ry staan. In die een gooi jy die meel, dan die eiers en dan die broodkrummels
•druk die hoender eers in die meel, dan die eiers en dan in die broodkrummels
•pak dit in n oondvaste bak
•gooi die room oor
•krummel die bloukaas oor
•bak dit by 190 grade Celsius toe met tinfoelie vir 20 minute
•haal die tinfoelie af en bak dit vir nog 20 minute oop
Dis n groot lekkerte. Ek het myne bedien met koeskoes en chillie – en natuurlik n glasie wyn.
MY WENK:
Sleep die swartplatboompot nader en maak die gereg daarin, deksel op en kooltjies bo-op deksel. Viola lekker maklik!
HOENDER VERRASSING: [deur Chantel Olivier]
Hier is my Resepie, ‘n verandering op die gewone Lemoensap hoender. Hoe die resep onstaan het – ek’t een aand in die kombuis gestaan en gewonder wat maak ek nou vir aandete, dis amper 30 grade buite en in daai weer is geen mens lus vir kosmaak nie, toe haal ek hoender uit en dis wat gevolg het. Die naam het gekom omdat niemand gesien het wat ek gedoen het nie en toe ek die kos geskep het het ek gese eet en dan verras ek julle met wat dit is juis omdat ek self nie geweet het hoe dit gaan smaak nie.
BESTANDDELE:
4-8 hoender borsies
250ml Mayonnaise
125ml sweet Chilli Sous
125ml Tamatiesous
250ml aangemaakte Oros
5ml Kerrie Poeier
Sout
Peper
5ml Knoffel en Kruie Sout
2.5ml Oreganum
Slaaiblare (gemendge soort)
Handjievol boontjiespruite
Kersie Tamaties - gehalveer
Paar Baba Koring
Tuisgemaakte Croutons
Groen Uie, fyngekap (opsioneel)
MAAK DAN SO:
Meng Mayonnaise; Sweet Chilli Sous; Tamatiesous; Oros; Kerrie Poeier; Sout en Peper goed, sit hoender borsies in pot en gooi sous oor, prut op lae hitte tot die sous lekker dik word en die hoender gaar is. Terwyl jy dit doen berei jou slaai voor, haal 4 – 6 snye ou witbrood uit, sny korsies af, sprinkel bietjie speserye oor, ek gebruik gewoonlik knoffel vlokkies, pak in oondbak en sprinkel olyf olie oor, bak in 180grade oond tot lekker bros, sowat 20 minute; was jou slaaiblare, tamaties, ens skoon; droog goed af; kap die slaaiblare; kersie tamaties en baba koring so groot soos jy dit verlang. Sodra die hoender lekker gaar is, sny in blokkies. Pak nou jou slaai – sit jou slaaiblare in ‘n mooi bedien bak, gooi dan jou tamaties, baba koring en boontjiespruite in, skep jou hoender blokkies bo-op en laastens sit jy die croutons bo-op; as jy voel sprinkel opgekapte Groen Uie oor vir daai finale skop. Bedien en geniet.
SOET HOENDERKERRIE -gewone kerrie, huiskerrie: [by marindakook]
Kyk, ek hou van Indiese, Maleise en Thai-Kerrie. Ek het egter groot geword met gewone boksie-soet-appelkooskonfyt-kerrie. Dit vat my terug na my kinderjare.
BENODIG:
1 heel hoender
1 ui
30 ml olie
2 knoffelhuisies
4 aartappels
1 hoenderekstrakblokkie of 10 ml poeierhoenderekstrak
750 ml warmwater
2 lourierblare
60 ml kerrie
60 ml appelkooskonfyt
60ml asyn
60 ml suiker
30 ml borrie
sout en peper na smaak
NOU:
1.ek het n heel hoender geneem en opgesny in porsies. Dit hoef nie presies gedoen te word nie. Anders koop jy klaar hoenderporsies by jou winkel.
2.sny jou ui in ringe en braai in olie tot glaserig. Braai nou jou fyngekapte knoffel saam met die ui. Sit jou hoender by en braai die hoender bietjie bruin.
3.skil die aartappels en sny dit in kwarte. Sit dit by jou hoender in die pot
4.in n mengbak los jou hoenderekstrak in die warmwater op
5.gooi nou al die res van die bestandele in die mengbak by die hoenderekstrak
6.gooi dit oor die vleis in die pot en laat dit prut vir om en by 60 minute – dit behoort nou los van die been en lekker gaar te wees.
Om die kerriesous in jou pot te verdik. Roer 10 ml mazina in 80 ml koue water tot dit n pasta vorm. Roer dit deur jou kerriehoender en laat dit prut vir 10 minute.
Bedien jou hoender met rys en ertjies. Die kleurkombinasie is mooi. Ek geniet nog klein bietjie chutney by my hoender.
CHAKALAKA HOENDER: [KREATIEWEKOSIDEES]
Die maklikste hoender ooit – 1 Bestandeel en speserye !!!
Pak hoender in casserol.
Sny dik skywe uie oor.
Gooi sout peper en knoffel vlokkies oor en 1 blikkie chakalaka met butternut.
Ek het skywe butternut met skil aan ook bygesit –
In die oond (bedek) vir 1 uur na 1 uur 15 minute @ 180 C –
Net voor opdining – onder die grill indien verkies tot velletjie lekker bruin en bros is.
WENK:
Pak jou aartappels saam in met die hoender – jou hoender, pampoen en aartappels is alles op een slag gaar.
Gewone Mild chakalaka kan ook gebruik word.
MY WENK:
Kan met gemak in swartplatboompan gemaak word met deksel op en kooltjies bo-op deksel.
HOENDERKERRIE: [Deur Huisgenoot - - Hope Malau]
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: 45 minute
BESTANDDELE:
6 hoenderborsies, in blokkies gesny
45 ml (3 e) suurlemoensap
3 knoffelhuisies
5 ml (1 t) komyn
5 ml (1 t) paprika
5 ml (1 t) geroosterde masala
2 ml (½ t) brandrissiepoeier
60 ml (¼ k) dikroom
sout end peper
SOUS:
30 ml (2 e) olie
2 uie, in skywe gesny
15 ml (1 e) gerasperde gemmer
4 knoffelhuisies, gekap
15 ml (1 e) fyn koljander
2 ml (½ t) borrie
2 ml (½ t) brandrissiepoeier
2 ml (½ t) geroosterde masala
2 ml (½ t) paprika
60 ml (¼ k) Griekse jogurt
250 ml (1 k) hoenderaftreksel
sout en peper
’n hand vol vars koljander
SO MAAK JY:
1 Plaas die hoender in ’n glasbak. Meng die suurlemoensap, knoffel, komyn, paprika, masala, brandrissiepoeier, room, sout en peper by. Bedek die bak en verkoel in die koelkas tot nodig.
2 Sous: Verhit intussen die olie in ’n groot braaipan oor matige hitte en braai die uie tot effens bruin. Voeg die gemmer en knoffel by en braai nog 2 minute. Roer dan die koljander, borrie, brandrissiepoeier, masala en paprika by. Giet die jogurt en aftreksel in en laat prut ’n kwartier. Die sous moet dik wees.
3 Braai die hoender 20 minute of tot deurgaar in ’n braaipan oor matige hitte. Meng met die sous en sit voor met roti’s. Jy kan ook die hoender aan sosatiepenne ryg en met die sous voorsit om die hoender en roti’s in te doop.
ROMERIGE HOENDER: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 10 minute
Gaarmaaktyd: 20-25 minute
BESTANDDELE:
4-6 hoenderborsfilette
sout en peper
koekmeel
30 ml (2 e) olyfolie
45 ml (3 e) botter
250 g sampioene, in skyfies gesny
3 stingeluie, in stukkies gesny
125 ml (½ k) Marsala-wyn (soet)
125 ml (½ k) hoenderaftreksel
125 ml (½ k) room
3 ml (ruim ½ t) droë basilie
500 g fettuccine, gekook tot al dente
parmesaanskaafsels vir voorsit
SO MAAK MENS:
1. Kap die hoenderporsies platter met jou handpalm. Geur met sout en peper en rol in die meel.
2. Verhit die olie en botter en braai die hoender tot alkant bruin. Bedek en stoombraai tot gaar. Skep uit en hou warm.
3. Vee die pan uit en roerbraai die sampioene en uie in nog verhitte olie tot sag.
4. Voeg die wyn, hoenderaftreksel, room en basilie by en kook af tot die sous effens verdik het en geurig is.
5. Sit die hoender voor op die pasta en giet die sous oor.
6. Sit voor met parmesaanskaafsels.
TOMATO BASIL GRILLED CHICKEN: [FAVE RECIPES]
With this healthy grilled chicken recipe you have options. You can either broil or grill the chicken, making it a very versatile recipe. The tomato basil relish is a delectable addition.
Cooking Time: 7 min
INGREDIENTS:
• 2 cups fresh basil leaves, chopped finely
• 1/3cup orange juice
• 1 teaspoon balsamic vinegar
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/2teaspoon pepper
• 4 or 5 tomatoes, diced and cored
• 2 tablespoons extra virgin olive oil
WHAT TO DO:
1. Combine basil, orange juice, vinegar, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and tomatoes in a small bowl; refrigerate for an hour.
2. Preheat broiler with pan 4 inches from heat, or prepare grill with hot coals.
3. Rub chicken with olive oil and remaining salt and pepper.
4. Broil or grill chicken, turning frequently for 6 to 7 minutes per side, or until no longer pink in the center.
5. Top each breast with relish and serve.
MRS. H.S. BALL'S SWEET & STICKY CHUTNEY CHICKEN: [mrs BALL'S RECIPES]
INGREDIENTS:
125ml Mrs Balls Original Chutney
8 Assorted chicken pieces
15ml Robertsons Chicken Spice
10ml Soy sauce
60ml white vinegar
125ml Tomato sauce
10ml Dijon mustard
15ml Robertsons Origanum
60ml Olive oil
WHAT TO DO:
In a bowl whisk together all the ingredients.
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour.
Braai over medium coals until cooked through, using the marinade as a basting sauce.
COFFEE CAN CHICKEN OR HOBO CHICKEN: [CAMPING]
(it swings if you poke holes in the can and hang it up)
COFFEE CAN CHICKEN: [CAMPING - Photo by izik.]
Coffee Can Chicken:
You need one whole chicken at least a 4 pounder. A large coffee can or a number 10 can that restaurants use. One church key to poke holes above the lower bottom edge of the can to provide air flow. Regular strength Aluminum foil to wrap chicken in TWICE. A fist size stone to place in the bottom of the can.
Charcoal briquets to pack around the stone and add enough briquets to take it about 2/3 the way up the can. A lighter to light the briquets and when the get grey enough carefully and with confidence squish the Twice wrapped chicken onto and partially into the can. It will stay. Let it smoke and chortle and sputter for 2 to 3 hours. It falls off the bone!
Do you have to turn the chicken over?
No. Just leave it in. It seems to work best to put it in butt up (that’s the chickens butt). It keeps the juices in. I have tossed garlic and lemon in the cavity to enhance the flavor. Don’t really think it needs it, but it makes me feel good.
I keep my eye on it and occasionally squiggle the top of the enclosed chicken to give me something to do and to make sure it has good air flow.
To speed the cooking process up a bit I also have made little aluminum bishop shaped caps to put over the whole works. It keeps the heat in. It will not hurt the quality at all to keep it on the “stove” longer.
How long does it take to normally cook?
A four pounder takes anywhere from 2 to 2 1/2 hours depending on weather outside and the quality of your charcoal.
It will still be nicely done. When I cooked my first chicken I was nervous as to the time also. Everett (my ccc mentor) said don’t sweat it. It will be fine even if left on longer.
KERRIEHOENDER VAN DIE KALAHARI:
8 Groot Hoenderdye (of enige snitte van keuse)
2 groot uie in ringe gesny
1 pakkie soppoeier (enige geur wat kerrie-rig is bv Vegetable curry, Chakalaka ens)
2 eetlepels sterk kerrie
2 t borrie
1/2 k Blatjang
3 e Mayonaise
3 e Appelkooskonfyt
1/2 k donker asyn
1 k Tropical Fruit Liqui Fruit sap
1 k room
1 k melk
MAAK DAN SO:
Stel oond op 180 grade Celcius of maak in jou platboompan met deksel op en kooltjies bo-op deksel.
Pak uie onder in casserole.
Pak hoenderstukke bo-op.
Meng die res bestandele behalwe melk.
Gooi oor hoender en uie.
Plaas in oond vir ongeveer 2 ure of tot sappe van hoender helderkleurig loop as met mes gedruk word.
Hou die sous elke 30min dop.
Indien die sous baie dik voorkom kan die melk bygevoeg word soos nodig.
Pak hoender in opdien bak en skep uie bo-oor.
Skep klomp van die sous oor die hoender en "Grill" die hoender tot dit donkerbruin is.
Dit lyk of die hoender maklik brand maar dit is net die sous wat so vinnig verkleur.
LEMOEN EEND: [by marinda kook]
BENODIG:
•1 eend
•4 aartappels
•1 lemoen
•250 ml lemoensap
•100 ml marmalade of appelkooskonfyt (marmalade is lekkerder)
•5 ml asyn
•100 ml hoenderekstrak-poeier ( jy gebruik nie alles gelyk nie)
•100 ml koekmeel
•100 ml bruinsuiker
•250 ml warm water
•10 ml mazina
•sout en peper
•125 ml Van der Hum likeur (of enige ander lemoenlikeur)
NOU:
1.was die eend binne en buite en knip al die los velle af – onthou om die sakkie binnegoedjies uit te haal (maak gaar vir die diere)
2.vee die eend droog met n lappie
3.halveer die lemoen en druk dit in die eend
4.skil jou aartappels en halveer , sit onder in n oondbak waarin jy die eend gaan gaarmaak
5.sit n draadrakkie in die bak, want jy gaan die eend op die draadrakkie sit.
6.meng die meel, sout en peper en 50 ml van die hoenderekstrakpoeier in n bakkie, smeer nou die hele eend met dit in
7.plaas die eend op die rakkie in die bak en prik die eendvel met n mes – die vet moet uitloop ( niks maak beter braai-aartappels as eendvet nie)
8.plaas in n oond by 180 grade Celsius vir 2 uur
9.moenie die eend bedek nie en na n uur draai jy die eend om – sy moet orals mooi bruin word
10.maak intussen die sous: gooi die lemoensap,asyn,water, marmelade, bruinsuiker, hoenderekstrak en water in n pot en kook dit vir 10 minute liggies
11.meng die mazina met 80 ml kraanwater tot n paste en roer dit dan by jou lemoenstroop – kook vir 5 minute
Haal jou blinkvet eend uit die oond en geniet dit met jou jasmynrys en aartappels. Dit neem n bietjie tyd en moeite maar is elke happie dit werd.
MY WENK:
Kan met gemak in potjie gemaak word met deksel op en kooltjies bo-op deksel soos potbrood bak.
KFC HONEY BBQ WINGS: [COPYCAT KFC RECIPES]
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
WHAT TO DO:
Wash the chicken wings, then remove the wing tips; cut the other two pieces in half.
Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until it’s very hot (around 350F).
Fry the wings until they’re golden brown. Remove and drain on paper towels.
Preheat oven to 325F.
Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don’t touch each other. Bake for 15−20 minutes, until they no longer look shiny.
ALLERLEKKERSTE MAKLIKE HOENDER: [BRON ONBEKEND]
•8 hoenderporsies
•1 koppie tamatiesous
•1 eetlepel asyn
•2 eetlepels blatjang
•1 eetlepel Worcestersous
•1 teelepel Tabasco-sous
•2 uie gesnipper
•1 koppie water
•sout en peper na smaak
MAAK DAN SO:
Braai die hoender en ui in olie tot bruin.
Plaas alle bestandele saam in ‘n kastrol en kook stadig tot vleis sag en gaar is.
Roer gedurig – die gereg brand maklik aan.
Bedien met rys en vars mengelsaai.
[4 porsies]
TANDORI HOENDERBOUDJIES: [UITKYK]
Ek verkies hoender wat in 'n braaiketel gaargemaak is, dit gee 'n lekker rokerige geur en die hoender bly sappig.
Genoeg vir 6 tot 8 porsies
Bereidingstyd 20 minute (plus marineertyd)
Gaarmaaktyd: 45 minute
8 hoenderboudtjies
MARINADE:
200ml ongegeurde jogurt
5ml koljander
5ml borrie
5ml kardemom
5ml paprika
10ml garam-masala
2 vet knoffelhuisies, gekneus
1 duim vars gemmer, gerasper
sout en varsgemaalde swartpeper
MAAK DAN SO:
• Sny die hoenderboudjies met 'n skerp mes deur die vel so effens in die vleis in sodat die marinade goed kan intrek.
• Meng al die marinadebestandele in 'n mengbak. Giet dit oor die hoenderboudjies, bedek en marineer vir sowat 1-2 uur of oornag.
• Braai die hoender oor matige kole of in ?n voorbereide braaiketel tot goudbruin en gaar terwyl jy dit elke nou en dan met die marinade verf. Sit voor met mango-atjarsalsa.
MANGO ATJARSALSA:
Ment 1 bottel (410g) mango-atjar met een blik (410g) klappermelk en geur met vars koljanderblare, geroosterde klapper en grondbone.
CHICKEN STROGANOFF: [CAMPBELL KITCHEN]
On a busy weekend, sometimes you just need a quick and easy dinner recipe to make for your family. This Chicken Stroganoff Church Supper is a one-skillet meal that's simple to prepare and tastes delicious. With a creamy sauce atop a heaping pile of egg noodles, this dish is comfort food at its finest. Ready to serve in just 45 minutes, this chicken dinner recipe is one of our all-time favorite easy one pot recipes.
Serves: 4
Preparation Time: 20 min
Cooking Time: 25 min
INGREDIENTS:
•2 tablespoons butter
•1 - 1½kg skinless, boneless chicken breast halves, cut into strips
•6 ounces sliced mushrooms (about 2 cups)
•1 medium onion, chopped (about 1/2 cup)
•1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
•1/2 cup sour cream or plain yogurt
•4 cups medium egg noodles, cooked and drained
•fresh parsley, chopped
WHAT TO DO:
1.Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
2.Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
3.Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
HOENDERKAASKOEK: [HUISGENOOT]
Lewer ’n groot kaaskoek (sowat 12 snye)
Bereiding: 15-20 minute
Gaarmaaktyd: 100 minute
KORS:
100 g (½ pak) Cream Crackers, fyn gekrummel
100 ml gesmelte botter
2 ml (½ t) droë gemengde kruie
5 ml (1 t) Italiaanse sprinkelkaas-speserye (Ina Paarman)
VULSEL:
30 ml (2 e) botter
1 ui, fyn gekap
30 ml (2 e) koekmeel
180 ml (¾ k) hoenderaftreksel
250 ml (1 k) gerasperde cheddarkaas
5 ml (1 t) mosterdpoeier
sout en vars gemaalde swartpeper
250 g krummelmaaskaas
3 eiers, geskei
80 ml (¹∕³ k) room
500 ml (2 k) gaar hoendervleis, gepluis
Voorverhit die oond tot 180 °C. Smeer ’n 20cm losboompan.
SO MAAK JY:
1.KORS Meng alles saam en druk vas op die boom van die pan.
2.VULSEL Smelt die botter en braai die ui tot sag. Voeg die meel by en roer tot dit sonder klonte is.
3.Roer die aftreksel geleidelik by en laat kook. Verwyder van die hitte.
4.Roer die kaas en mosterd by en geur met sout en peper.
5.Klits die maaskaas, eiergele en room saam. Voeg by die kaassous.
6.Meng die hoender by.
7.Klits die eierwitte styf en vou in.
8.Skep die vulsel in die kors. Bak 100 minute tot gestol.
9.Laat afkoel en ontvorm op ’n dienbord.
MY WENK:
Bak soos met 'n potbrood.
KARAMELHOENDER: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
500 ml (2 k) strooisuiker
60 ml (¼ k) sojasous
80 ml (¹⁄³ k) water
1 gaar braaihoender, in porsies gesny
wortelrepies en kruisementblare vir garnering
SO MAAK JY:
1.Smelt die strooisuiker stadig in ’n swaarboomkastrol oor lae hitte. Skud kort-kort tot al die suiker gesmelt het. Verhit tot net gekaramelliseer (pasop vir brand).
2.Verwyder dadelik van die plaat. Voeg die sojasous en water versigtig by. Dit sal begin borrel en die suiker sal klonte vorm. Plaas terug op die plaat, verlaag die hitte en roer aanhoudend tot die suikerstukkies weer opgelos het.
3.Giet die sous oor die hoender.
Garneer met wortelrepies en kruisementblare.
WENK:
Moenie die suiker roer terwyl dit smelt nie, dan sandsuiker dit. Verwyder dit van die hitte sodra dit goudbruin begin verkleur, want daarna kan dit blitsvinnig te donker word en bitter smaak.
BOTTERHOENDERKERRIE OOR DIE KOLE: [Deur Huisgenoot Digitaal]
Hierdie resep kom uit Jan Braai se tweede resepteboek, Vuurwarm.
Vir 6 mense
•‘n koppie botter (125 g)
•1 sopie plantolie
•1 ui (fyngekap)
•2 huisies knoffel (fyngekap)
•gemmer (dieselfde volume as die knoffel; gerasper)
•1 teelepel rooibrandrissiepoeier
•1 teelepel borrie
•1,5 kg ontbeende
•Hoenderdytjies (of borsies, in groot stukke opgesny)
•2 teelepels vinkelsaad (of gemaalde vinkel/barishap)
•4 kardemompeule (gekneus)
•100 g kasjoeneute (1 pakkie; kneus die neute met jou stamper en vysel)
•1 blikkie tamatiepuree (so 410 g; moet dit nie verwar met tamatiepasta (dikker en in kleiner blikkies) of met opgekapte tamaties nie)
•1 blikkie ingedampte melk (of klappermelk, of dieselfde volume jogurt)
•1–2 teelepels sout
•’n teelepel swartpeper
•’n koppie vars koljanderblare (rofweg opgekap; opsionele garnering)
LAAT WAAI:
1.Sit die botter en die olie in jou potjie op ‘n medium-warm vuur. Wanneer die botter gesmelt het, voeg jy die uie by. Braai die uie vir ‘n paar minute tot hulle begin sag word, maar nie bruin is nie. Dit lyk dalk na baie botter, maar die dis se naam is immers botterhoender.
2.Voeg die knoffel, gemmer, rooipeper en borrie by en braai vir 1 minuut.
3.Nou voeg jy die hoenderstukke by. Braai hulle vir so 5 tot 8 minute (afhangend van hoe warm jou vuur is) tot goudbruin.
4.Voeg die vinkelsade, kardemompeule en kasjoeneute by, roer deeglik en braai vir nog 1 tot 2 minute.
5.Gooi die tamatiepuree en ingedampte melk by, kry die mengsel aan die kook en laat
6.prut vir omtrent 10 minute totdat die sous ongelooflik lekker ruik en die hoender gaar is.
7.Nou gooi jy ordentlik sout en peper by, roer nog ‘n laaste keer en haal die potjie van die vuur af.
8.Bedien met rys en garneer met gekapte koljander.
EN …
Die kanse is goed dat jou gaste regtig mal gaan wees oor die kos en jou vra om dit weer te maak vir ‘n spesiale geleentheid soos jou geliefde se verjaardagpartytjie of jou ouma se brugklubjaarvergadering. Vir so ‘n groot geleentheid kan jy almal beïndruk deur ‘n paar kasjoeneute in ‘n warm pan droog te rooster en oor die dis te saai.
ORANGE CHICKEN: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A quick, easy, light and tasty Chinese orange chicken dish that is way better than takeout!
INGREDIENTS:
•1 tablespoon oil
•1 – 2kg boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
•1/3 cup orange juice
•3 tablespoons honey
•3 tablespoons soy sauce
•2 tablespoons rice vinegar
•1 teaspoon chill sauce
•1 tablespoon orange zest, grated
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon water
•1 tablespoon cornstarch
•1/4 cup green onion, sliced (optional)
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2.Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
3.Remove from heat and serve garnished with sliced green onions.
Option: Replace some or all of the honey with orange marmalade.
Option: Add some vegetables to the mix.
TWINTIG MINUTE BOTTERHOENDER: [Huisgenoot Digitaal]
Wenresep deur Naazia Mongratie van Rylands, Kaapstad (7
Genoeg vir 4-6 mense
Bereidingstyd: 15 minute
Marineringstyd: 30 minute
Gaarmaaktyd: 25 minute
HOENDER:
30 ml (2 e) tandoori-pasta
125 ml (½ k) laevetjogurt
500 g hoenderfilette, in repe gesny
SOUS:
15 ml (1 e) tandoori-pasta
15 ml (1 e) garam masala
15 ml (1 e) heuning
1 ui, in kwarte gesny
1 blik (410 g) heel tamaties
1 blik (400 ml) klapperroom
5 ml (1 t) fyn koljander
5 ml (1 t) borrie
1 brandrissie
1 bossie koljander
VIR AFRONDING:
15 ml (1 e) olie
vars koljander vir garnering
1.HOENDER:
Voorverhit die oond tot 180 °C. Smeer ’n bakplaat met olie.
2.Meng die tandoori-pasta en jogurt in ’n bak, voeg die hoenderrepe by en meng goed. Bedek en marineer 30 minute in die yskas.
3.Verplaas die hoender na die bakplaat en rooster 10 minute in die oond. Sit eenkant.
4.SOUS:
Meng die sousbestanddele in ’n voedselverwerker tot glad.
5.Verhit die olie in ’n groot kastrol, voeg die hoender en sous by en laat prut 10 minute of tot die sous verdik oor lae hitte.
6.Sit voor met basmatirys of roti’s en garneer met vars koljander net voor jy dit voorsit.
MY WENK:
Maak in 'n potjie by die kamp.
SOET BOERE-HOENDERKERRIE: [deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 45 minute
HOENDER:
250 ml (1 k) koekmeel
15 ml (1 e) kerriepoeier
sout en peper na smaak
10 hoenderstukke (dye en
boudjies)
3 uie, gekap
2 groenrissies, gekap
375 ml (1½ k) sultanas
SOUS
125 ml (½ k) tamatiesous
125 ml (½ k) blatjang
125 ml (½ k) braaivleissous
125 ml (½ k) waterVoorverhit die oond tot 200 °C.
MAAK DAN SO:
HOENDER:
Meng die meel, kerriepoeier en sout en peper en rol die hoender daarin.
Meng die uie, rissies en sultanas.
Skud die oortollige meel van die hoender af en pak lae van die uiemengsel en hoender in ’n oondbak. Eindig met uie.
SOUS:
Meng al die bestanddele vir die sous en giet oor die hoender. Maak seker die hoender is heeltemal bedek.
Bak die hoender 45 minute of tot goudbruin en gaar.
Sit warm voor met rys en gebakte pampoenskywe.
WENKE:
Sny oortollige vet van die hoender af.
Skud die meel goed af en maak seker die hoenderporsies is goed met sous bedek, anders is daar droë meel tussen die lae hoender.
MY WENK:
Lekker om potjie mee te maak.
ROOIWYN-TAMATIEHOENDER: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Lekker sakpas-resep uit ons toetskombuis om jou vriende te onthaal.
BENODIG:
12-16 groot hoenderporsies
Sout en vars gemaalde swartpeper na smaak
60 ml olie
2 uie, gekap
1 x 250 g spekvleis, gesnipper
6 knoffelhuisies, gekap
250 ml rooiwyn
2 x 410 g blikke gekapte tamaties
250 ml hoenderaftreksel
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Druk hoender droog en geur met sout en peper. Braai in olie tot goudbruin. Skep uit in ’n oondbak en hou eenkant. Braai die ui en spek in dieselfde pan. Voeg die knoffel by en braai tot geurig. Voeg die wyn by en verhit tot kookpunt terwyl jy die pan se boom skraap. Voeg die tamaties en aftreksel by en laat kook onbedek vir 10 minute. Giet oor die hoender in die oondbak en bedek met foelie. Bak vir 20 minute. Haal die foelie af en bak oop vir nog 15-20 minute. Sit warm voor op basmatirys met ’n groen slaai.
Lewer 12 porsies.
MY WENK:
Maak 'n lekker potjie.
HOENDERBREDIE: [deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 4-6 mense
Bereidingstyd: 15 minute
Gaarmaaktyd: 30 minute
BENODIG:
15 ml (1 e) olie
8 hoenderdye en -boudjies
1 ui, gekap
1 knoffelhuisie, fyngedruk
250 g wit knopiesampioene
2 tamaties, gekap
15 ml (1 e) tamatiepasta
1 sakkie (58 g) hoenderkooksous
15 ml (1 e) droë gemengde kruie
sout en peper
MAAK DAN SO:
Verhit die olie in ’n braaipan en verbruin die hoenderstukke. Voeg die ui, knoffel en sampioene by en braai nog 3 minute.
Voeg die tamaties, tamatiepasta en kooksous by (volg die aanwysings op die verpakking). Geur met die gemengde kruie, sout en peper.
Laat prut 30 minute of tot die hoender sag en gaar is.
Sit voor saam met pap.
HOENDERKERRIE: deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: 45 minute
BENODIG:
6 hoenderborsies, in blokkies gesny
45 ml (3 e) suurlemoensap
3 knoffelhuisies
5 ml (1 t) komyn
5 ml (1 t) paprika
5 ml (1 t) geroosterde masala
2 ml (½ t) brandrissiepoeier
60 ml (¼ k) dikroom
sout end peper
SOUS:
30 ml (2 e) olie
2 uie, in skywe gesny
15 ml (1 e) gerasperde gemmer
4 knoffelhuisies, gekap
15 ml (1 e) fyn koljander
2 ml (½ t) borrie
2 ml (½ t) brandrissiepoeier
2 ml (½ t) geroosterde masala
2 ml (½ t) paprika
60 ml (¼ k) Griekse jogurt
250 ml (1 k) hoenderaftreksel
sout en peper
’n hand vol vars koljander
SO MAAK JY:
1. Plaas die hoender in ’n glasbak. Meng die suurlemoensap, knoffel, komyn, paprika, masala, brandrissiepoeier, room, sout en peper by. Bedek die bak en verkoel in die koelkas tot nodig.
2. Sous:
Verhit intussen die olie in ’n groot braaipan oor matige hitte en braai die uie tot effens bruin. Voeg die gemmer en knoffel by en braai nog 2 minute. Roer dan die koljander, borrie, brandrissiepoeier, masala en paprika by. Giet die jogurt en aftreksel in en laat prut ’n kwartier. Die sous moet dik wees.
3. Braai die hoender 20 minute of tot deurgaar in ’n braaipan oor matige hitte. Meng met die sous en sit voor met roti’s. Jy kan ook die hoender aan sosatiepenne ryg en met die sous voorsit om die hoender en roti’s in te doop.
ROASTED PEPPER PICANTE CHICKEN: [By patbranam]
Here’s a zesty, cheesy chicken dish you’ll love, and it’s quick and easy to make.
INGREDIENTS:
•4 ounces uncooked yolk-free egg noodles [Chinese noodles]
•1kg chicken breast, cut into bite-size pieces
•1/2 cup mild or medium picante sauce
•1/2 cup chopped roasted red bell peppers
•1/4 cup water
•1/2 teaspoon ground cumin
•3 ounces shredded, reduced-fat, sharp Cheddar cheese
WHAT TO DO:
1.Cook noodles according to directions on package, omitting any salt or fat. Drain.
2.Meanwhile, place medium nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add chicken. Cook 2 minutes, stirring frequently. Add picante sauce, peppers, water and cumin. Bring to a boil. Reduce heat to medium-low. Cover. Simmer 10 minutes or until thickens slightly.
Serve over noodles. Sprinkle with cheese.
VINNIGE HOENDER EN TJIPS: [Deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 6 mense
Bereiding: 5 minute
Gaarmaaktyd: 40 minute
BENODIG:
10 ml (2 t) paprika
4 tiemietakkies
sout en peper
30 ml (2 e) olie
1 kg hoenderstukke
4 aartappels, in wîe gesny
MAAK DAN SO:
1 Voorverhit die oond tot 200 °C.
2 Meng die paprika, tiemieblare, sout, peper en olie. Verf van die mengsel oor die hoenderstukke. Bak 30 minute in die oond.
3 Meng intussen die aartappels deur die oorblywende paprika-mengsel. Gooi op ’n bakpan uit. Voeg dit ná 10 minute by die hoender en bak die laaste 20 minute saam met die hoender.
4 Sit die hoender met die aartappelwiggies voor.
MY WENK:
Hierdie alles kan op jou rooster by die kamp gedoen word, nie nodig vir 'n oond nie.
SPAANSE HOENDER MET RYS: [Deur ARINA DU PLESSIS]
8 hoenderporsies
Sout en vars gemaalde swartpeper na smaak
15 ml olyfolie
1 ui, in dun wiggies gesny
1 groen en 1 rooi soetrissie, in repies gesny
6 knoffelhuisies, fyngekap
10 ml paprika
500 ml witrys
750 ml hoenderaftreksel
250 ml witwyn
1 x 410 g blik gekapte tamaties
30 ml gekapte pietersielie
Vars suurlemoensap
MAAK DAN SO:
Geur die hoenderporsies met sout en peper en braai in die olie in ’n groot swaarboompot tot goudbruin. Voeg die ui, soetrissierepies en knoffel by en braai tot sag. Voeg die paprika en rys by en braai vir een minuut.
Voeg die aftreksel, wyn en tamaties by, roer goed en verhit tot kookpunt. Bedek en laat prut stadig tot die rys en hoender gaar is. Roer die pietersielie by en geur na smaak met sout en peper. Druk ’n paar wiggies vars suurlemoen oor die gereg uit net voor dit opgedien word.
Lewer vier tot ses porsies.
ROOI HOENDER/TJOPS: [kreatiewekosidees]
BENODIG:
1/2 kop tamatiesous
1/2 kop bladjang
1/4 kop wostersous
1kop water
3 eetl suiker en 2 eetlepels bruin uiesop.
SO MAAK JY:
Meng tot gladde pasta en gooi oor jou boudtjops of hoender.
Bak by 180°C.
MY WENK:
Maak in platboompan oor medium hitte.
BEER POT ROAST CHICKEN: [FIRE UP COOKING SA]
Serves 4
Oil for frying
1 small chicken
2 rashers of streaky bacon, chopped
2 medium onions, peeled and halved
3 cloves of garlic
1 beer
500 mls of boiling water, mixed with -
1 heaped Tbsp good quality chicken stock powder (I like Ina Paarman’s stock)
WHAT TO DO:
•Wash and trim the chicken, pat dry with kitchen tissue.
•Heat a little oil in the pot over the flames, add the chicken and brown thoroughly. Take time to do this, as this will add to flavour and appearance.
•Once the chicken is done to your satisfaction, remove it from the pot and set aside for a few minutes.
•Add the bacon, garlic and onions to the pot, arranging the onions cut side down in the centre, and letting the bacon and garlic fry briefly – don’t let the garlic burn, or it will be bitter.
•Return the chicken to the pot, placing it breast side down on top of the onions, and add the beer and stock.
•Cover with the lid, and leave to cook – it should simmer quite briskly .
•Remove the chicken from the pot, and carve.
•Serve with the gravy poured over the meat, which will be tender and succulent.
CREAM CHEESE AND BACON STUFFED CHICKEN:
Another great recipe from Kayotic Kitchen, both Randal and I really liked this, although we both thought there was a little toomuch cream cheese for our tastes, but that's easily changed next time we make this!
YOU NEED:
4 chicken breasts
4 puff pastry sheets
4 oz cream cheese
2 slices of bacon
flat-leaf parsley
1 spring onion
1 large egg
pepper
salt
WHAT TO DO:
Preheat the oven to 400.
Cook the bacon and leave to cool.
Chop the spring and parsley and mix that into the cream cheese, as well as the crumbled bacon and black pepper.
Make a deep cut into each chicken breast and stuff with a quarter of the cream cheese mixture.
Place each chicken breast onto a pastry sheet, cream cheese side down and season with salt and pepper.
Brush the edgesof the pastry with a beaten egg, and fold the pastry over the chicken, turn the pastry bundles seam side down and brush remaining eggon top, and bake for 35 minutes.
MY WENK:
Maak soos met 'n braai pie elke stukkie apart op 'n toeknyprooster of gebruik die broodbakmetode of jou Buksie-veldoond.
CHICKEN MUSHROOM AND BILTONG POTJIE: [GETAWAY RESEPTE]
Serves 4
•30 ml vegetable oil
•2 onions, peeled and finely chopped
•2 green peppers, deseeded and chopped
•2 large cloves of garlic, peeled and finely chopped
•8 pieces of free-range chicken
•100 g biltong dust
•5 ml fresh thyme
•2 large potatoes, peeled and diced into 1cm cubes
•500 g baby potatoes, skin on
•8 baby carrots
•500 ml chicken, beef or lamb stock
•500 g assorted mushrooms (a mixture of brown, button or portabello)
•250 g baby marrow, roughly chopped
•2 tablespoons mushroom soup powder or cornflour (optional)
•Salt and pepper
WHAT TO DO:
Heat oil in a cast iron threelegged potjie. Add onions, green peppers and garlic and cook until soft. Add chicken pieces skin side down and brown the meat. Sprinkle the biltong dust and thyme over the chicken and stir to combine. Add the diced potatoes, baby potatoes, carrots and stock to the potjie and simmer for 35 to 40 minutes. Add the mushrooms and baby marrows and cook for 10 minutes.
To thicken the sauce, mix the mushroom soup or corn- ¬ our with a quarter cup of hot water and stir into the pot. Allow to cook for another ve to 10 minutes. Serve with rice or chunky slices of fresh white bread to mop up the sauce.
TIP:
When cooking on coals try to have two fires burning, using one to cook food and the other to provide extra hot coals.
TENDERISED CHICKEN BREASTS: [DOMESTIC GODDESS]
Braaing (bbq'ing) tends to be a lengthy affair with the food often arriving much later than anticipated. In order to avoid the kids pigging out on salty snacks or having to make them a totally separate meal, I would suggest trying tenderised marinated chicken breasts.
HERE'S HOW:
Using a meat mallet flatten the breasts to about 1cm thick as in the picture above. Marinade them in your favourite store bought marinade or make your own.
Some suggestions would be to combine a little yoghurt, chutney and salt; or some olive oil, honey, lemon juice and salt; or olive oil, a little chopped rosemary, garlic and salt. You can leave this in the fridge until ready for use or use it right away.
The chicken can be grilled on the fire before it has made coals. They take literally 2 minutes per side and are ready to pop into a bun or slice up and eat just like that.
Prepare a few extra to slice up as a welcome snack for the adults too.
Posted by Thekla Salmon.
BEER CAN CHICKEN WITH CURRIED PINEAPPLE WEDGES: [LIFESTYLE RECIPE - This is Cooked star, Justin Bonello’s, recipe from his book.]
INGREDIENTS:
2 PnP chickens, country-reared
4 garlic, crushed
1 pinch salt and milled pepper
1 dash PnP olive oil
2 cans beer, or ginger beer, for a booze-free version
1 pineapple, peeled and diced
2 tbsp PnP curry powder
8 medium bamboo skewers, soaked in water for 20 minutes
WHAT TO DO:
Wash chickens under cool running water and pat dry with kitchen paper.
Mix garlic, seasoning and oil together and rub over chickens.
Open beers and perch chickens upright on the cans. Ensure that chickens sit tightly on cans so they won’t topple over.
Place chickens on a kettle braai, cover with a lid and cook for about 40-80 minutes, depending on size of chickens.
Toss pineapple chunks with a little oil and curry powder.
Thread onto skewers and braai until cooked through and slightly charred.
Serve chicken with pineapple skewers and beer!
The beer boils and steams the flesh, cooking from the inside out, giving it a malty flavour. It will also keep the chicken tender, while the coals crisp the skin.
CHICKEN AND BEAN CASSEROLE: [EASY CAMPING RECIPES]
SERVES: 8
INGREDIENTS:
•1 chopped onion
•1 (16oz) can chili beans
•1 (15oz) can black beans
•1 (15oz) can whole kernel corn, drained
•1 (8oz) can tomato sauce
•1 (12oz) can or bottle beer
•2 (10oz) cans diced tomatoes w/ green chilies, undrained
•1 (1.25oz) pkg. taco seasoning
•3 whole skinless, boneless chicken breasts
•Shredded Cheese
•Sour Cream
•Crushed Tortilla chips
PREPARATION:
STAGE I:
1.Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in Dutch oven.
2.Add taco seasoning and stir.
3.Lay chicken on top, pressing down slightly until just covered.
4.Cook over low heat for 5 hours.
STAGE II:
1.Remove chicken, shred, stir back into stew and continue cooking for 2 hours over low heat.
2.Serve with cheese, sour cream and crushed tortilla chips.
CHICKEN AND SAUSAGE GUMBO: [EASY CAMPING RECIPES]
• 1 large chicken
• 2kg. Smoked sausage chopped
• 1 cup chopped onion tops
• 2 med. Onion chopped
• 1/2 cup chopped parsley
• 9 qts. Water
• 2 tsp. Salt
• 1 tsp. Black pepper
• 1 tsp. Cayenne pepper
• 16 oz. Kary’s Roux 'n sous soos pastasous maar met cajun in en verdikker]
WHAT TO DO:
Add water to large pot; bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to the gumbo. Serve over a scoop of rice. Serves 12.
GRILLED HONEY MUSTARD CHICKEN: [Author: Gary House]
Prep time: 5 mins
Total time: 5 mins
This recipe is from my “Outdoor Camp Cookbook”
INGREDIENTS:
2kg boneless chicken parts
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons butter
1 teaspoon dried basil leaves
½ teaspoon garlic powder blend
2 tablespoons oilive oil
WHAT TO DO:
1.Preheat grill for direct cooking.
2.Wash and dry chicken.
3.Apply light coat of olive oil to all sides.
4.Prepare remainder of ingredients to make wet rub.
5.Show side down first.
6.Grill chicken half way through, flip.
7.Cook chicken till just 6 minutes before done and apply sauce three times (about every two minutes)till chicken is cooked through and reaches temp.
CHICKEN OR PORK STEW "FRICASSEE": [OUTDOOR COOKING]
INGREDIENTS:
• 3 large potatoes halved
• 2 - 3 kg or pork meat
• 1 medium onion chopped
• 1/2 bell pepper chopped
• Approximately 5 tablespoons Kary’s Roux (1/3 pint) [dis 'n meelmengsel verdikker, maak jou eie met speserysout by]
• 1 1/2 quart water
WHAT TO DO:
Add roux, onions, and bell pepper to water in a jambalaya pot. Bring to a boil, stirring occasionally, until roux is dissolved. Add chicken and potatoes, season to taste, and lower to medium heat. Cook until tender.
Serve over rice or potatoes.
LET WEL HIERDIE RESEP IS VIR 150 PERSONE, SO MAAK MINDER SOOS DIT VIR JOU BEHOEFTE IS!!!!!!!
SOETSUURHOENDER: [KOOKKUNS]
bedien 150)
150 hoenderporsies, boudjies / dytjies / borsies
240 ml olie
24 uie, gekap
18 410 g blikke pynappelstukke in stroop
1,5 liter hoenderaftreksel
240 ml sojasous
240 ml bruin druiweasyn
240 ml bruinsuiker
50 ml gemmer, gerasper
120 ml sout
15 groen soetrissies, ontpit en gekap
15 rooi soetrissies, ontpit en gekap
750 ml mielieblom
sprietuie
MAAK DAN SO:
Verhit die olie in 'n swaarboompot.
Verbruin die hoender in die olie.
Gooi die uie by en braai tot die uie deurskynend is.
Voeg die hoenderaftreksel, sojasous, asyn, suiker, gemmer en sout by.
Draai die hitte laer, sit die deksel op en prut vir 1 uur. Die hoender moet sag wees.
Voeg die soetrissies en pynappelstukke by en prut nog 15 minute.
Verdik die sous met 'n pasta van mielieblom en water.
Garneer met sprietuie.
Bedien op rys.
CHICKEN WITH CREAMY BROWN RICE: [the midnight baker]
•4 chicken thighs (or any other parts)
•1 cup brown rice
•2 cups water
•2 cans (10 oz) cream of chicken soup
•1/2 cup sliced celery
•1/2 cup sliced carrots
•1/2 cup sliced mushrooms
•1 tbs olive oil
•1/2 tsp salt
•1/4 tsp pepper
•1/4 tsp thyme
•1 tsp olive oil
WHAT TO DO:
Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
In a large bowl, combine the brown rice, the soup, the water, sliced vegetables and the 1 tbs olive oil. Mix well and add to prepared baking dish.
Rinse chicken and pat dry. Place on top of rice mixture in prepared pan. Brush each piece with the 1 tsp olive oil. Mix the salt, pepper & thyme and distribute over top of the chicken pieces.
Bake at 375 for 1 hour or until rice is tender and chicken has an internal temperature of 185 degrees (or juices run clear)
Serves 4
MY WENK:
Maak soos met potbrood vir die oondeffek.
CURRIED CHICKEN FEET:
Serves: 4
INGREDIENTS:
± 500g chicken feet and / or heads
250ml (1cup) boiling water
5ml (1tsp) medium curry powder
2.5ml (½ tsp) tumeric
5ml (1tsp) black pepper
5ml (1tsp) salt
30ml 2Tbsp) olive oil
WHAT TO DO:
1.Immerse the heads and feet in a bowl of hot water and soak for about 2 minutes.
2.Pluck feathers from heads and remove the beak and nails.
3.Remove scales from the feet and remove nails, if any.
4.Transfer the cleaned feet and heads into a saucepan.
5.Add water, curry powder, black pepper, salt and stir.
6.Put on heat until cooked, stirring occasionally.
7.Remove broth, if any is left.
8.Add olive /cooking oil and sauté for about 3 minutes.
9.Serve as snack or with pap.
ROCK CHICKEN: [Campfire Cooking]
One of the best things about being in the wilderness, in my opinion, is eating a tasty meal around the campfire. Maybe it's the feeling of being primitive, or the open air, or maybe even a little dirt that always seems to find its way into the food, but for some reason food just tastes better in the bush.
One of my favorites is "Rock Chicken". it is a great meal when prepared properly. The use of hot rocks allows the chicken to roast slowly and the meat is quite tender and succulent. In cold weather, you can even prepare it and toss it into your backpack and it will help keep you warm on your trek... a warning for this though, DO NOT carry it in your backpack in areas frequented by bears!!! The last thing you need is to get mauled by a bear while hiking through the woods.
Here is my recipe for Rock Chicken...
It is an easy recipe that you can start and forget about for several hours. Here’s how it’s done, and yes, it’s primitive cooking.
WHAT TO DO:
1. Find three good-sized rocks about the size of softball, and place them in the campfire to get hot. Sometimes you get a rock that will crack when heated so it is wise to place a couple of extras in to heat, just in case. The rocks have to get very, very hot.
2. While the rocks are getting hot take a whole chicken and clean inside and out, then rub it down with salt, pepper, and other spices to taste. Stuff 2 whole celery sticks and 1 whole onion into the chicken.
3. After the rocks are HOT, stuff one of the rocks into the chicken with the celery and onion. Place the chicken on a large sheet of tinfoil and take the other two rocks and place one under each wing.
4. Now wrap the chicken in several layers of tinfoil. If you don't use enough foil the rocks may burn through and you will lose too much heat to cook the bird.
5. Then take wet newspaper and wrap it around the tinfoil. Also make sure you wrap at least 10 to 20 layers of newspaper around it, the more the merrier. This will hold the heat of the rocks in extremely well.
6. Let the chicken cook. The heat of the rocks will cook the chicken in about 3 to 5 hours.
NOTE: it might be best to try this recipe at home before going into the wilderness... you want to make sure you have it right.
We hope you enjoy it!
DIET COKE CHICKEN: [Author: Bodys Cooks]
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Diet friendly barbeque style chicken breasts.
INGREDIENTS:
•1 - 2 kg chicken breast meat
•1 cup ketchup
•1 can diet cola
HERE'S HOW:
1.Mix ketchup and diet cola (like diet Coke) in a medium bowl.
2.Arrange 4 chicken breasts in a large skillet, pour ketchup and cola mixture over the top. Ensure that mixture covers chicken on all sides.
3.Turn burner to medium heat and cook for 30 minutes, covered, stirring and scraping occasionally to prevent sticking.
4.Remove lid and cook an additional 10-15 minutes until chicken is done and sauce sticks to chicken.
BRAAIED GARLIC AND PERI-PERI CHICKEN DRUMSTICKS: [by Jan Braai - Photograph by Sarah Duff]Serves 6
YOU NEED:
•12 chicken drumsticks
•6 cloves of garlic, peeled and halved
•Peri-peri spice rub
HERE'S HOW:
Use a sharp knife to cut along the bone of each drumstick and place a halved garlic clove in each cut. Rub peri peri spice onto the exposed parts of meat and sprinkle over the skin. Braai over medium coals for about 10 to 15 minutes, turning often.
CHICKEN AND EGGPLANT PARMESAN:
4-6 servings
INGREDIENTS:
3-4 chicken breasts (approx. 1 1/2 lb.)
3/4 – 1 C tomato sauce (I used this recipe, but left out the spicy components to try to simplify my grocery bill*)
1 medium or 1/2 large eggplant
1 C spinach
3/4 – 1 C mozzarella cheese
1/4 – 1/3 C parmesan cheese
HERE'S HOW:
1. Preheat your oven to 350 degrees while you wash and prep your ingredients.
2. Pour 1/3 of the sauce into the bottom of a glass baking dish; mine was 8×8 because that’s all I have here.
3. Place the chicken on top and pour the remaining sauce over that.
4. Cook the chicken in the oven for approximately 20 minutes.
5. Meanwhile, slice the eggplant into roughly 1/4″ slices (or however thick you like).
6. Remove the chicken from the oven and spread the eggplant slices in a single layer over the chicken.
7. Return to the oven and bake until the eggplant and chicken are both almost completely cooked, approx. 10 min. I found that flipping my eggplant slices halfway through helped.
8. Finally, add a layer of spinach and a layer of cheese to the chicken and return to the oven until spinach is wilted and cheese is melted, roughly 5 minutes.
I just ate this as is to save room for dessert (you can see where my priorities lie), but I considered pairing it with a traditional spaghetti or side salad for a more filling meal.
Here are a few changes that I might make next time:
-Have thinner slices of chicken, and layer it in a lasagna type of way with the eggplant, spinach, and sauce to keep everything together.
-Thicken the sauce somehow, either by trying a different recipe or adding more tomato paste.
*Note: The sauce recipe makes a whole lot of sauce. I poured the extra into ice cube trays to freeze in 1 Tbsp. portions so that I can pull more out as needed. The extras only took up 1 1/2 trays for me once I was done with what I wanted to use in the recipe.
I think this has all of the same components of both a chicken and an eggplant parmesan, and while it may be a work in progress aesthetically, the flavor and textures are there. There’s just enough cheese to make it gooey and savory without completely overwhelming the dish, and combining the eggplant with the chicken adds a nice flavor duo that you don’t seem to see all that often. Nutritionally, eggplant isn’t a good vegetarian option for the center of a meal, at least in terms of protein and those “good” carbohydrates. Plus, it’s low in calories, so adding it to the chicken doesn’t make this a heavy dish by any means.
MY WENK:
Werk goed in potjie op die broodbak metode.
KARRINGMELKHOENDER: [HUISGENOOT DIGITAAL]
BENODIG:
4 groot hoenderborsies, effens platter gekap
sout en peper
250 ml (1 k) karringmelk
250 ml (1 k) meel
15 ml (1 e) soet paprika
15 ml (1 e) gemengde kruie
olie vir vlakbraai
MAAK DAN SO:
Geur die hoender met sout en peper en plaas in die karringmelk.
Meng die meel, paprika en kruie en geur met sout en peper.
Verwyder die borsies uit die karringmelk en rol in die meel.
Vlakbraai in ’n bietjie verhitte olie tot goudbruin en gaar. Sit dadelik voor saam met slaai en suurlemoenwiggies.
GARLIC CHICKEN KEBABS: [by ribshackred]
Here’s a quick and easy Garlic Chicken Sosatie recipe to try for the braai. Enjoy with a glass of Rib Shack Red.
INGRDIENTS:
•15 ml crushed garlic
•500 g boneless chicken breasts
•3 ml ground cumin
•65 ml olive oil
•3 ml ground coriander
•30 ml lemon juice
•30 ml natural yoghurt
•65 ml Worcestershire sauce
HERE'S HOW:
In a bowl, mix together all the ingredients, add chicken strips, cover and leave in the fridge overnight.
Soak bamboo skewers in water to prevent them from burning.
Thread chicken strips (in a concertina pattern) on the wooden skewers.
Braai on open fire for 10 minutes, turning once or twice.
Garnish with chopped parsley.
WASABI PEANUT CRUSTED CHICKEN SCHNITZEL: [CAPE COOK]
INGREDIENTS:
2 Chicken breasts deboned
Salt
Black pepper
½ Cup flour (cake or white bread flour, not self raising)
1 tablespoon chicken spice (I used Robertsons chicken spice)
2 eggs lightly beaten
1 tin wasabi peanuts (140g) crushed into crumbs (Look for it at the Chinese shop, or the supermarkets sell them in packets.
HERE'S HOW:
Flatten the chicken breast with a rolling pin or something similar to your required thickness. I like the schnitzel about 1cm thick, thinner than that it becomes difficult to get the crumbs nice without the chicken being dry.
Flavour the flattened chicken breast with salt and pepper
Add chicken spice to the flour and mix through
Dust the chicken fillet with the flour, shake off any excess flour.
Dip the chicken in the egg
Dip into the wasabi peanuts crumbs, cover completely with the crumbs, shake off excess, and put in the fridge for 30 minutes.
Heat up a little oil to medium heat.
Fry the schnitzels on both sides until the chicken is just done, and the crumbs are nice and golden brown (there is enough little pieces that you can cut off to taste if you are unsure if the chicken is done)
COUNTRY CHICKEN AND RICE ONE POT: [MR FOOD]
SERVES 6
COOK TIME 1 Hr
READY IN 1 Hr
It's no wonder one-pot recipes are tops on so many of our lists when it comes to dinnertime solutions. We think the best part of this recipe is that the longer it cooks the better the flavors blend.
INGREDIENTS:
•1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
•6 cups water
•2 (15-ounce) cans tomato sauce
•1 large onion, finely chopped
•1 teaspoon dried thyme
•1 tablespoon salt
•1 teaspoon black pepper
•2 cups long- or whole-grain rice, rinsed
WHAT TO DO:
1.In a large pot, bring all ingredients except rice to a boil over medium-high heat.
2.Cover and allow to boil 35 minutes.
3. Add rice and cook 25 to 30 minutes, or until rice is tender, no pink remains in chicken, and chicken juices run clear.
POOR MAN'S PRAWNS: [Recipe as cooked by Team Braailiance on Ultimate Braai Master Season 1 - PICK 'N PAY RECIPES]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
500 grams chicken necks
3 tbsp lemon juice
2 tbsp brown sugar
100 grams Kerrygold pure Irish butter
2 tbsp PnP mixed braai spice
WHAT TO DO:
The first very important thing to know is that you shouldn’t remove any excess fat off the chicken necks – it adds flavour. Put the chicken necks in a bowl and add the lemon juice and brown sugar. Massage the necks thoroughly, cover with cling wrap and leave to marinade for at least 2 hours – you can also leave it overnight. (You can also use the apricot marinade instead –
Once the fire is ready (and your friends are starting to misbehave and in dire need of a snack) braai the necks on hot coals and season with your favourite braai spice. Turn them regularly and baste with melted butter until they are cooked through – it should take about five minutes – depending on the heat of your coals.
Team Braailiance Warning: Be careful you don’t chew your fingers! These can be very addictive!!
BESSIE'S CHICKEN DISH: [By YOU]
Preparation time: 15 min
Cooking time: 50 min
Serves 4-6
SAUCE:
45 ml (3 T) tomato sauce
30 ml (2 T) Worcester sauce
30 ml (2 T) chutney
15 ml (1 T) salt
2,5 ml (½ t) ground pepper
250 ml (1 c) white wine
CHICKEN:
45 ml (3 T) olive oil
3 onions, sliced
1 big chicken, cut into pieces/6 mixed chicken portions
60 ml (¼ cup) sago
500 g long-stem broccoli
250 g mushrooms, sliced
250 g bacon strips
HERE'S HOW:
Preheat the oven to 180°C.
Sauce Mix all the ingredients for the sauce together and set aside.
Chicken Heat the oil in a pan, brown the onions and set aside.
Layer an ovenproof dish with the chicken, then the onions, sago, broccoli and mushrooms.
Layer the strips of bacon over the mushrooms, ensuring they’re packed tightly together.
Pour the sauce over and cover with foil. Cook in the oven for 50 min. Serve with pasta or rice.
MY WENK:
Maak 'n potjie van hierdie resep.
BEN’S CHICKEN CURRY POTJIE:
A potjie (pronounced poit-kee) is a three legged cast iron pot for cooking over an open fire. Ben had his sitting on a purpose made ring in the base of his Weber.
INGREDIENTS: [serves 6)]
- 8-10 Chicken legs and thighs
- Two large onions, finely sliced
- Large piece of fresh ginger, grated
- 2-3 large cloves of garlic, crushed
- 2 400g tins of chopped tomatoes
- 1 handful of chopped potatoes
- 1 handful of chopped carrots
- 1 tbsp garam masala (for the dry rub)
- 1 tbsp medium curry powder (for the dry rub)
- 1 tbsp olive oil
- 1 tsp whole fennel seeds
- 1 tsp whole mustard seeds
- 2 tsp whole cumin seeds
- 1 tsp ground cardamom
- 1 star anise
- 1 piece of cinnamon bark
- 1 tbsp hot curry powder
- 1 extra tsp of garam masala
WHAT TO DO:
Coat the chicken pieces in the dry rub spices for at least a few hours before cooking. Get the pot nice and hot before browning the chicken pieces in the olive oil. Once browned remove the chicken pieces and cover them with foil. Add the onions, ginger, garlic and remaining spices to the pot and stir to mix in all the bits left in the pot from browning the chicken.
Once the onions are soft return the chicken pieces to the pot, add the tinned tomatoes and stir until it starts to simmer. Finally add the potatoes and carrots, put the lid on and let it be for an hour or so. The fire needs to be just hot enough to keep it at a gentle simmer.
By the time this baby came to the table it was sensational. Intensely aromatic and full of flavour. Ben served it up with rice, a refreshing cucumber salad, and rotis. What a treat.
PAN FRIED CHICKEN GIBLETS:
YOU'LL NEED:
Pomegranate Molasses (Dibs Rumman)
500g mixed chicken giblets
1 medium brown onion, finely chopped
3 tbsp Olive oil
2 tbsp lemon juice
3 tbsp Pomegranate Molasses (dibs rumman), diluted with 1tbsp water
1 tsp DK Meat Spice Mix, or all spice
2 bay leaves
Salt & Black pepper to taste
WHAT TO DO:
Trim the fat off the giblets, roughly chop them and rinse with cold water. Drain on a sieve, set aside.
This step is to prepare giblets for cooking. It also adds the aromas of spices.
Place the cleaned and drained giblets in a saucepan, top with water, season with salt & black pepper and add the bay leaves. Bring to a boil, then simmer for 5 minutes. Drain the giblets and discard the water and bay leaves.
In a large saucepan, dry fry the giblets till liquids run out. Then add seasoning, spices, olive oil and chopped onion and stir till onions are softened and the giblets are slightly browned. Add the Diluted Pomegranate Molasses and lemon juice. Stir all till the sauce is thickened and giblets are cooked through.
Place in serving dish, and sprinkle with Chopped parsley. Serve as a side dish | Appetiser with pita bread or toast. This Preparation is the base to the rest of the recipes.
CHICKEN GIBLETS CROISSANTS: [Ramadan Kareem - dimasharif.com]
YOU'LL NEED:
Thawed Puff Pastry squares
1 recipe classic giblets
egg wash
WHAT TO DO:
Preheat oven to 400F.
Cut each pastry square diagonally into 2 triangles.
The squares make it easier for you to shape croissants.
Place the pastry on work surface with broad side facing you and triangle tip facing away.
Place 1 tsp prepared giblets at the broad end and roll pastry over pulling at the triangle tip to elongate. Roll until the tip is rolled over the broad side.
Tuck the corners of the croissant in a little bit for the classic croissant look. Place on parchment lined cookie sheets and brush with egg wash. Bake in preheated oven till puffed and golden. Serve warm.
Bon Apetit!
CHICKEN GREEN BEAN AND BACON AU GRATIN CASSEROLE: [VAL’S KITCHEN]
Here’s a recipe that I put together one night. I decided that I wanted to come up with a casserole meal that wouldn’t take a lot of time and energy. I was really in a potato mood but didn’t have the time or energy to peel the potatoes. I had a box of Betty Crocker Au Gratin Casserole Potatoes in the cabinet so I decided to try and create something with those. I’d eaten them before, but always as a side dish and not the base for a meal. I selected items from my fridge and freezer to add to them. I chose items that required little or no prep, as I wanted to come up with a one-pot meal. The recipe I came up with is valmgs Chicken Green Bean And Bacon Au Gratin Casserole Recipe .
INGREDIENTS:
•1 box value size Betty Crocker Au Gratin Casserole Potatoes – requires water, milk, butter
•1x 12 oz package steamable green beans
•1x 9 oz package Perdue Shortcuts Italian Chicken, cut into chunks
•1x 6oz package Canadian Bacon, cut into chunks (you can also thickly cut ham)
•1 1/4 cup ricotta cheese
•salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 450.
Steam the green beans in the microwave for about five minutes.
Make potatoes in a large oven safe casserole dish according to instructions. Do not put in oven yet. It will look like this – a bit like a soup.
Cut chicken into chunks, then add them into the casserole and stir.
Take the green beans out of the microwave. Add the green beans into the casserole and stir.
Cut bacon into chunks. Add both the bacon and the ricotta cheese into the casserole and stir.
You will now have something that looks like this, sort of like a chowder.
Bake at 450.
Remove the dish from the oven when potatoes are turning a light golden brown. The potatoes will be fork tender but I don’t recommend you taste them yet – you’ll burn your tongue. Take it from the voice of experience.
Let sit for five minutes and any excess liquid should absorb. Serve.
MY WENK:
Pas resep aan deur dit in 'n potjie te maak en ipv potato au gratin, sny aartappels in dikkerige skywe en maak verder soos die resep sê. Hierdie is regtig heerlik, probeer dit gerus. Ek het dit al in my mikrogolf konveksie-oond gemaak.
COCA COLA CHICKEN WINGS, NECKS OF DRUM STICKS: [CHRISTINE VO]
Serves 4
INGREDIENTS:
•2kg chicken wings, wings and drummettes or necks separated
•1/4 cup soy sauce
•2 tablespoons canola oil
•2 tablespoons dry sherry or Chinese rice wine
•3/4 cup Coca-Cola (not diet or anything flavored!)
•2 scallions, chopped
•A few pinches of freshly ground black pepper
WHAT TO DO:
1.Put the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.
2.Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.
3.Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.
CARIBBEAN CHICKEN CURRY:
INGREDIENTS:
1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
2 tablespoon curry powder (your favorite)
HERE'S HOW:
Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we’ll try to keep this a bit healthy). Now rinse with a new batch of water and drain.
Then in the same bowl with the freshly washed chicken you’ll add ALL the ingredients EXCEPT the oil, sugar and cup of water, we’ll be using those to cook the chicken. Here’s what it should look like (remember to mix everything around and let it sit (marinate) in the fridge for about 1hr before cooking.
FYI, you’ve just seasoned the chicken. After about an hour or so marinating, it time to get things moving.
Here’s a pic of the pot I used:
On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar.
TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It’s important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.
Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you’re looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the middle of the picture where the sugar appears a bit darker? That’s the exact color you’re looking for before adding the chicken. (Note – we used less sugar in this recipe than when cooking stew chicken, since we don’t want to over-power the curry aspect of the dish)
At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don’t want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it “browns” evenly. Now cover the pot and let simmer for about 5 -10 minutes. you’ll notice that the pot will now have some excess water in it.
We’d like to now allow all the juices that developed during cooking (while pot was covered) to cook-down until there is no liquid in the pot, so we need to turn the heat back up to high. The chicken will now start to get even darker. As soon as you can no longer see any liquid in the pot, it’s will be time to add the water.
Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a gentle simmer and let cook until the water thickens up to a nice gravy like consistency (pot closed). To thicken the gravy, remove the lid and turn up the heat if necessary.
Salt – be sure to taste near the end to add extra salt as to your liking.
Sauce – Since we pair this with rice or with roti, we leave a bit of sauce or gravy with it. BTW, this also goes well as a topping for macaroni and cheese.. give it a try!
HOENDER, RYS EN KAAS KASSEROL:
Een heel hoender
4 koppies rys (gaar)
2 blikke sampioenroomsop
‘n Sprinkel of twee van jou gunsteling geurmiddels na smaak
2 koppies veggie mix of 1 veggie mix en 1 ertjies (jou keuse
1 koppie cheddarkaas, gerasper en verdeel (die skerper hoe beter)
Opsioneel. Jy kan ook gebraaide sampioene insit, bietjie knoffel, ook stukkies seldery
MAAK DAN SO:
Kook die hoender en vlok
Verhit die oond tot 180C .
In ‘n groot bak, kombineer hoender, rys, sout en peper (na smaak), sampioen sop en groente. Meng goed, en roer dan die helfte van die kaas in. Gooi mengsel in ‘n groot bak pan en versprei eweredig. Top met kaas en bak vir 30-45 minute, of totdat kaas goudbruin is
MY WENK:
Maak in swartplatboompan met deksel op die potbrood bak metode.
BACON CHEDDAR CHICKEN AND RICE BAKE: [whatscooking-intheburbs]
INGREDIENTS:
4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt or any spices you desire
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked rice
3 cups cooked chicken , cubed
1 ½ cups cheddar cheese , shredded
½ cup cooked crumbled bacon
WHAT TO DO:
1. Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining ½ cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes @ 180 C or until cheese is melted and casserole is bubbling.
FRIED DRAGON GIBLETS:
INGREDIENTS:
0.2kg giblets – separate hearts and livers from gizzards
1/2 an onion, sliced into squares
2 slices of fresh ginger
3 tsp salt
2 tsp ground pepper or 1 thsp peppercorns
1 tsp green tea leaves
3 bay leaves
2 tbsp olive oil
4 tbsp soy sauce
1 tsp dark soy sauce
0.5 tbsp Guilin chili sauce2
2 tsp sugar
1 tbsp Chinese cooking wine or sherry (or Grand Marnier in my case, since I had neither)
WHAT TO DO:
1.Bring a pot of water to boil and add gizzards. DO NOT add hearts or livers. Scoop/rinse off the foam, refill pot with water, and bring to boil again.
2.Add ginger, salt, peppers/peppercorns, tea leaves and bay leaves. Turn heat down to medium and cook for 30min.
3.Add 2 tbsp soy sauce, turn heat down to medium, and cook for another 20-30min.
4.Heat a wok/pan and add olive oil.
5.Pour pot contents into wok. Remove bay leaves (and tea leaves if possible). Add 1 tsp salt and 2 tbsp soy sauce and cook for 2min.
6.Add chicken hearts and onions. Sautee for a while, and add Guilin chili sauce.
7.Finally, add chicken livers, dark soy sauce, Chinese cooking wine, and sugar. Mix constantly.
8.Chicken liver does not need to be cooked long. Remove from heat and serve hot with white rice.
CHICKEN BIRYANI: [cook good food]
Chicken Biryani is originally a Indian (Hyderabad) dish... but now is supposedly one very popular dish in South Asia... and are found to be influencing West too.
So here is one very simple recipe for Chicken Biryani which is quick and easy to make in your Kitchen.
INGREDIENTS:
•1 kg Chicken pieces
•500 gm Rice washed and soaked for 15-25 min)
•4 tbsp Garam Masala Powder
•50 gm Butter
•4 tbsp chopped Garlic
•1 cup sliced Onions
•3 tbsp Red Chili Powder
•4 tbsp chopped Ginger
•1 tbsp Coriander Powder
•5 tbsp Oil
•2 tbsp Turmeric Powder
•2 cup Curd/yogurt (Optional)
•3/4 cup chopped Tomato
4 Bay Leaves
FOR THE MARINADE:
1-1/2 tsp Red Chilli Powder
2 tbsp chopped Ginger
2 tbsp chopped Garlic
1 tbsp Garam Masala Powder
1 tbsp Turmeric Powder
1 cup Yogurt
Salt to taste
WHAT TO DO:
•Put all the ingredients of the marinade in a bowl and mix well.
•Add chicken pieces to it and leave for an hour.
•Now boil water, add bay leaf, rice and a little butter in it and cook it until 3/4 th is done, drain and keep it aside.
Heat oil in a thick bottomed pan add sliced onions and cook it till light golden brown.
•Add 1 tbsp of the garam masala and all the remaining ingredients, including tomatoes but rice.
Cook for 5 minutes and add marinated chicken in it.
•Cook until chicken is tender.
•Place alternate layers of chicken and rice.
•Add butter abd a little Garam masala in every layer.
•Cover it and cook it further on low flame for 10-12 minutes.
Now your delicious Chicken Biryani is ready to be served. If you are not in any weight loss diet program, you must be very happy to try this recipe :
EASY PEASY CHICKEN NECKS STEW: [By Rumbie]
Chicken is one of the meats that we eat a lot here in Zimbabwe. For some individuals, everything is consumed including the neck, feet and insides. This is one of the ways in which people have their chicken necks; stewed. It’s pretty simple, like chicken stew and beef stew. If you want to try them out in a different way, you can check how I did them here.
3-4 Servings~ 30 minutes
INGREDIENTS:
•500g chicken necks
•2 tomatoes, chopped
•1 small onion, chopped
•1 carrot, cubed
•3/4 tsp salt
•1 tbsp tomato soup powder
•Oil for frying
WHAT TO DO:
1.With your chicken necks (500 g), tomatoes (2 tomatoes, chopped), onions(1 small onion, chopped) and carrots (1 carrot, cubed) ready, heat oil in pot. Add your necks, season with salt (3/4 tsp) and fry until they are browned.
2.As soon as the necks are browning up, add the carrots and fry for about a minute. Add the onions, curry powder and saute for 2 minutes. Add tomatoes and cook for about 2minutes. Mix soup powder (1 tbsp) with a little water and pour into the pot. Let this simmer for 3 minutes and your chicken necks stew is ready.
HOW TO COOK CHICKEN ADOBO: [by Marc Bill De Asis]
INSTRUCTIONS:
Step 1: Marinate the chicken into soy sauce and garlic cloves Step 2: Prepare the ingredients. Olive oil, light soy sauce, vinegar, black peppercorn, dried bay leaves, ground blackpepper and salt
Step 3: Heat oil in a wok and put the chicken until in turns into golden brown under a medium heat fire..about 3-4 minutes Step 4: Add the leftover marinated soysauce and add a half cup of water. Wait until it boil.
Step 5: Add bay leaves and peppercorn and simmer until the chicken is cooked
Step 6: Add vinegar and seasoned with salt, pepper and sugar (optional). Simmer about 3 minutes.
Step 7: Ready to serve and taste!
MINT EN YOGHURT BRAAI CHICKEN: [ROBERTSON RECIPES]
45 min cooking time
TIP:
Replace chicken drumsticks and thighs with skinless chicken breasts and reduce the amount of bad saturated fat by 65%!
INGREDIENTS:
•12 Chicken Pieces Thighs and drumsticks
•Robertsons Atlantic Sea Salt
•Robertsons Freshly Ground Black Pepper
FOR THE MARINADE:
•Handful Fresh Mint Chopped
•125 ml Plain Fat Free Greek Yoghurt
•10 ml Robertsons Garlic Flakes Rehydrated in a little boiling water and drained
•15 ml Honey (or syrup)
•10 ml Robertsons Ground Coriander
•10 ml Robertsons Cumin
WHAT TO DO:
1.For the marinade, mix all the ingredients together. Marinate the chicken for at least 20 minutes.
2.Braai over medium to hot coals for 25 -35 minutes turning frequently until cooked through.
3.Serve the chicken with salads.
CURRIED BRAAI CHICKEN: [ROBERTSONS RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•125 ml Mayonnaise
•60 ml Chutney
•30 ml Syrup
•15 ml Robertsons Chicken Spice
•10 ml Robertsons Mixed Herbs
•30 ml Curry powder
•8 - 10 Chicken Pieces
WHAT TO DO:
1.Mix the mayonnaise, chutney, Chicken Spice, Mixed Herbs and curry powder together.
2.Rub the mixture over the chicken pieces and braai over medium to hot coals until the chicken is cooked.
SWEET CHILLI BRAAI CHICKEN: [ROBERTSONS RECIPES]
40 min cooking time
Serves 4
INGREDIENTS:
•1 Spatchcock Chicken
•15 ml Robertsons Barbecue Spice
•10 ml Robertsons Crushed Chillies
•60 ml Chutney
WHAT TO DO:
1.Combine the Barbecue Spice, Crushed Chilli and chutney.
2.Baste the Chicken with this mixture.
3.Braai over medium coals for about 25 – 35 minutes, turning often and basting during cooking.
4.Serve with braai pap or Portuguese rolls.
SWEET AND STICKY CHUTNEY CHICKEN: [ROBERTSONS RECIPES]
1 hr 30 min cooking time
Serves 4
INGREDIENTS:
•60 ml Olive Oil
•125 ml Mrs Ball’s Original Chutney
•125 ml Tomato Sauce
•60 ml White Sugar
•10 ml Dijon Mustard
•10 ml Soy Sauce
•15 ml Robertsons Origanum
•15 ml Robertsons Chicken Spice
•8 Chicken Pieces Assorted
WHAT TO DO:
1.In a bowl whisk together all the ingredients
2.Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hr
3.Braai over medium coals until cooked through, using the marinade as a basting sauce.
VINGERLEK KERRIE: [Deur Huisgenoot Digitaal - Foto: David Briers
]
Genoeg vir 4 mense
BENODIG:
30 ml (2 e) olie
15 ml (1 e) sesamolie
6-8 hoenderboudjies
sout en vars gemaalde swartpeper
1 ui, gekap
2 knoffelhuisies, gekap
30 ml (2 e) rooi kerriepasta
15 ml (1 e) tamatiepasta
15 ml (1 e) suiker
250 ml (1 k) koljanderblare, gekap
1 blik (410 g) klappermelk
MAAK DAN SO:
1. Verhit die olie en braai die hoenderboudjies tot goudbruin. Geur met sout en peper en hou eenkant.
2. Braai die ui en knoffel in dieselfde pan en roer die rooi kerriepasta by. Skep die hoender, tamatiepasta en suiker terug in die pan.
3. Roer tot alles goed gemeng is en sit die helfte van die koljanderblare en klappermelk by.
4. Bring tot kookpunt, verlaag die hitte en laat prut 20-30 minute of tot gaar.
5. Sprinkel die res van die koljander oor en sit voor saam met rys of pasta.
Resep: Bernice van der Merwe, Esther Malan en Carmen Petersen
MAAS GRILLED CHICKEN: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 6 - 8
TIP:
Increase your vegetable intake by serving this dish with 1-2 chargrilled mealies (as a starch) and a fresh garden salad that fills half the plate.
INGREDIENTS:
•2 kg Chicken Pieces including breast with skin removed
•250 ml Low Fat or Fat Free Maas
•30 ml Curry powder
•15 ml Robertsons Paprika
•30 ml Robertsons Chicken Spice
•Robertsons Atlantic Sea Salt and Robertsons coarsely ground black pepper to taste
WHAT TO DO:
1.Slash the chicken pieces with a sharp knife so that the marinade can penetrate the chicken.
2.Mix all the remaining ingredients and marinade the chicken for about 4 hours.
3.Braai over medium to hot coals turning frequently until cooked through.
TRADITIONAL ZULU DUCK CURRY: [FRESH LIVING]
Recipe as cook by Team Mix Masala's during the Auditions of Ultimate Braai Master Season 3
Less than 1.5 hours
Serves: 6
INGREDIENTS:
1.2 kilograms ducks, cut into 3cm pieces and skinned
100 ml cooking oil
1 large onion, chopped
5 red chillies
5 green chillies
2 tbsp curry leaves
2 large cinnamon sticks
3 star anise
4 cardamom, seeds
10 cloves
4 bags masala
1 tbsp Pakco masala
2 tsp PnP salt
2 tsp crushed garlic, ginger and dhania paste
2 sprigs thyme
1 handful mint leaves
1 can chopped tomatoes
1 bunch fresh coriander
6 medium potatoes, cut in leaves
ingredients for rice
2 cups parboiled white rice
50 grams black lentils
1 dash salt and pepper
1 cup water
1 tsp turmeric powder
WHAT TO DO:
•Heat the oil in a large pot. Add both the red and green chillies. Add the onions and cook slowly until they are browned. Add the whole spices. Then add the crushed garlic and ginger mix. Quickly add the masala and cook for 5 seconds. Next, add the tinned tomato and simmer gently until oil forms on top.
•Add the duck portions and cook over medium heat for an hour, adding water if necessary. Add the potatoes when the meat is almost done, and cook until the potatoes are soft.
•Garnish with a handful of fresh coriander.
METHOD FOR RICE:
•Wash the rice and add it to boiling salted water. Add the turmeric powder and lentils and cook until the rice is done.
DEAR MARTHA - DUCK STEW:
INGREDIENTS:
•2 ducks, fat and skin removed where possible, cut into portions/chunks
•250g light bacon, cut into 1cm strips
•3 c chopped red onions
•2 c thinly sliced carrots
•1 c chopped/thinly sliced celery sticks
•500g potatoes, peeled and cut in quarters
•salt
•flour
•20 black peppercorns, crushed
•8 juniper berries
•2 bay leaves
•9 sprigs thyme
•½ head garlic, finely chopped/ crushed
•1 T tomato paste
•2 c Kleinboet
•4 c chicken/duck stock
•2 c water
WHAT TO DO:
1.Fry onions in some olive oil and remove. Add bacon to saucepan and fry gently for a short period.
2.Toss duck portions in flour and fry until light brown and remove. (add oil when you think it necessary)
3.Add chopped veg and celery and gently fry/sweat until wilted. Stir in tomato paste. Add red wine to deglaze saucepan.
4.Stir in garlic, salt and spices, stock and water.
5.Add potatoes and duck pieces.
6.Bring to the boil and simmer gently for about 3 hours until meat falls off bones. Serve with crusty bread. Lekker!
HOENDER EN RYSGEBAK: [Deur Huisgenoot Digitaal]
Margo Fick van Kaapstad het die resep met ons gedeel.
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 45-50 minute
BENODIG:
3 groot aartappels, in wiggies gesny
30 ml (2 e) cajunspeserye
30 ml (2 e) olyfolie
2 uie, in skywe gesny
4-6 hoenderborsfilette, in repe gesny
500 ml (2 k) gaar rys
60 ml (¼ k) soet brandrissiesous
sout en peper na smaak
MAAK DAN SO:
Voorverhit die oond tot 200 °C.
1.Versprei die aartappels op ’n bakplaat en sprinkel die helfte van die speserye en olie oor. Oondbraai 30 minute of tot gaar.
2.Verhit die res van die olie en braai die uie tot sag. Voeg die hoender en die res van die speserye by en braai tot gaar.
3.Meng die rys, brandrissiesous en aartappelwiggies by die hoendermengsel en geur met sout en peper. Giet in ’n oondbak en bak 25-30 minute tot deurwarm.
BRAAI CHICKEN: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•30 ml Wholegrain Mustard
•60 ml Chutney
•15 ml Oil
•15 ml Robertsons Exotic Thai Seasoning
•10 ml Robertsons Rosemary
•8 -10 Chicken Thighs
WHAT TO DO:
1.Mix the mustard, chutney, oil, Exotic Thai Seasoning and Rosemary together.
2.Rub the mixture over the chicken thighs and braai over medium to hot coals until the chicken is cooked.
HONEY LEMON CHICKEN AND ASPARAGUS STIR FRY: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A quick, easy, light and healthy honey lemon chicken stir-fry with asparagus.
INGREDIENTS:
•1 tablespoon oil
•1kg chicken, cut into bite sized pieces
•1kg asparagus, trimmed and cut into 1 inch pieces
•2 tablespoons honey
•2 tablespoons lemon juice (~1/2 lemon)
•1 tablespoon lemon zest
•2 tablespoons soy sauce (reduced sodium)
•1/4 cup chicken broth
•1 teaspoon chill sauce such as sambal oelek or sriracha
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon water
•2 teaspoons cornstarch
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
2.Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
3.Add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
Option:
Add some cashews with the asparagus
BRAAIED BABY CHICKENS WITH CREAMY PREGO SAUCE: [INA PAARMAN RECIPES]
Serves 6
For convenience, butterfly and prepare the birds with the seasoned butter mixture a few hours in advance. Quails can also be used.
INGREDIENTS:
3 small (800 g) chickens or 6 quails
3 t (15 ml) Ina Paarman's Chilli and Garlic Seasoning
3 T (45 ml) butter, softened
1 t (5 ml) Ina Paarman's Garlic and Herb Seasoning
1 T (15 ml) lemon juice
1 t (5 ml) chicken stock powder
olive oil
1 x 200 g Ina Paarman's Ready to Serve Tomato and Chilli Sauce
½ cup (125 ml) regular or fat reduced cream
sosatie sticks
WHAT TO DO:
To butterfly the birds, place on a board, breast-side down. Using a sharp knife or kitchen scissors, cut along both sides of the backbone and remove. Turn chickens over, bend the cut ribs outwards and press down firmly on the breast bone with the palm of your hand.
Season the birds with Chilli and Garlic seasoning. Mix together the butter, Garlic and Herb seasoning, lemon juice and chicken stock powder. Divide into three. Loosen the skin carefully over the breasts and push the mixture in evenly under the skin and over the breast to ensure it remains moist.
Skewer the birds onto wooden sosatie sticks through the thighs and wings to keep them flat. Brush with olive oil. Can be prepared to this point in advance and stored in the refrigerator.
When you are ready to braai, place the birds over the coals, skin side down and turn when lightly browned. Continue turning regularly and braai for about 40 minutes.
To make the Prego sauce, mix the Tomato and Chilli sauce with the cream, warm and serve on the side.
VARIATION:
Our Peri-Peri Coat and Cook Sauce can be used in place of the Tomato and Chilli.
HOENDER-BROODPOEDING: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 35-40 minute
staantyd: 15 minute
BENODIG:
olyfolie
400 g hoenderborsfilette, in blokkies gesny
sout en peper na smaak
1 ui, gekap
150 g sampioene, in skyfies gesny
5 ml (1 t) droë basiliekruid
5 ml (1 t) droë oregano
2 songedroogde tamaties in vinaigrette, gekap
250 ml (1 k) gerasperde sterk cheddar- of fetakaas
8 snye witbrood sonder korsies, in driehoekies gesny
3 ekstragroot eiers
300 ml melk
vars basilieblare slaai vir voorsit
MAAK SO:
•Voorverhit die oond tot 180 °C.
•Smeer ’n oondvaste bak.
1.Verhit die olie, geur die hoender met sout en peper en braai in die warm olie tot effens bruin. Bedek en stoombraai tot gaar.
2.Skep die hoender uit en roerbraai die ui tot sag. Voeg die sampioene by en roerbraai tot gaar.
3.Meng die uimengsel met die hoender en voeg die kruie, tamatie en die helfte van die kaas by.
4.Rangskik die brood in die bak en giet die hoendermengsel oor.
5.die hoendermengsel. Laat 15 minute staan om
6.goed in te trek. Sprinkel res van die kaas oor en bak 35-40 minute tot gestol.
7.Garneer met vars basilie en sit voor met slaai.
CHICKEN AND PINEAPPLE STIR FRY:
Serves 4
30ml cooking oil
500g chicken breast fillets, cut into strips
1ea carrot, peeled and cut into thin match sticks
½ red onion, thinly sliced
2ea ribs of celery, sliced
½ red peppers cut into match sticks
125g sugar snap peas
1x440g pineapple pieces, drained and syrup reserved
1ea clove of garlic, crushed
2cm piece fresh ginger, chopped
45ml soy sauce
30ml brown sugar
30ml white wine vinegar
15ml corn flour
WHAT TO DO:
1. Heat the oil in a frying pan to fry the chicken strips till golden – add the vegetables with the garlic and ginger, stir fry for 3-5 minutes, add the pineapple pieces.
2. Mix the rest of the ingredients together and add to the chicken and vegetables – heat through. Serve with noodles or rice. Serve with a bowl of cherry tomatoes tossed in olive oil and coarse salt
Can make this stir fry by using beef in stead of chicken and apricots in stead of pineapple
Use pork and pears and shredded cabbage also to make a different sir fry, basmati rice
JAMAIKAANSE HOENDER: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 15 min.
Marineer: 1 uur
Gaarmaak: 30 min.
PASTA:
5 wonderpeperbessies
15 ml (1 e) brandrissievlokkies
10 ml (2 t) donkerbruinsuiker
30 ml (2 e) heuning
’n hand vol pietersielie
2 brandrissies
2 knoffelhuisies, gekap
3 cm vars gemmer, gerasper
olie
HOENDER EN RYS:
1 kg hoenderstukke
30 ml (2 e) olie
500 ml (2 k) basmatirys
1 blik (400 g) rooi nierbone
1 blik (400 ml) klappermelk
2 sprietuie, gekap
MAAK SO:
1.Pasta:
Maal die bestanddele met ’n stamper in ’n vysel terwyl jy genoeg olie ingiet om ’n slap pasta te vorm.
2.Hoender en rys:
Giet die pasta oor die hoender en masseer in die vleis in. Los ’n uur in die koelkas.
3.Verhit die olie in ’n braaipan oor matige hitte. Voeg die hoender by met die velkant na onder en kook ’n halfuur tot deurgaar terwyl jy gereeld omdraai.
4.Spoel die rys af tot die water helder loop. Voeg in ’n kastrol saam met die bone, klappermelk en sprietuie en bring tot kookpunt. Verminder die hitte en laat prut ’n kwartier of tot die rys gaar is. Sit voor saam met die hoender.
ROMERIGE HOENDER IN WITWYN: [Deur Huisgenoot Digitaal]
GenoeG vir 4-6 mense
Bereiding: 20 minute
Gaarmaaktyd: 40 minute
BENODIG:
40 g koekmeel, met sout en peper gegeur
15 ml (1 e) gekapte vars tiemieblaartjies
gerasperde skil van 1 suurlemoen
6 hoenderporsies (dytjies en boudjies)
50 g botter
2 uie, gekap
250 ml (1 k) witwyn
125 ml (½ k) hoenderaftreksel
125 ml (½ k) suurroom
2 avokado’s, mielietjips en
koljanderblare vir voorsit
Voorverhit die oond tot 180 °C.
MAAK SO:
1.Meng die koekmeel met die tiemie en suurlemoenskil.
2.Rol die hoenderporsies in die meel en skud die oortollige meel af.
3.Verhit die botter in ’n pan en braai die porsies tot bruin. Skep uit en pak in ’n oondvaste bak.
4.Roerbraai die uie in die botter tot sag. Sprinkel enige orige meel oor en roer tot glad. Voeg die wyn en hoenderaftreksel stadig by en roer tot die sous kook en verdik het Voeg die suurroom by.
5.Giet die sous oor die hoenderporsies in die bak, bedek en bak sowat 40 minute of tot gaar en sag. Verwyder die bedekking 10 minute voor die tyd sodat hoender mooi bruin kan word.
6.Sit voor saam met snytjies avokado, mielietjips en koljanderblare.
Vir ’n wyn-enroomsous met minder vet: Laat die room uit en roer laervetroomkaas net voor opdiening by.
HEUNINGMOSTERD-HOENDERSKOTTEL: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 20 minute
Gaarmaaktyd: 1 uur
SOUS:
60 ml (4 e) olyfolie
60 ml (4 e) heelkorrelmosterd
90 ml ( 6 e) heuning
sout en peper
HOENDER EN GROENTE:
1 patat (400 g), in skywe gesny
1 klein botterskorsie (240 g),
geskil en in skywe gesny
1 rooi-ui, in wiggies gesny
4 ontbeende hoenderborsies
koljanderblare vir bo-oor strooi
Voorverhit die oond tot 180 °C.
MAAK SO:
1.SOUS:
Meng al die bestanddele en hou eenkant.
2.HOENDER EN GROENTE:
Pak die groente in ’n oondskottel en geur met sout en peper.
3.Geur die hoender, rol op en steek met ’n peuselstokkie vas.
4.Rangskik dit op die groente. Giet die sous oor. Bedek met tinfoelie en bak sowat 30 minute in die oond.
5.Verhoog nou die oondhitte tot 200 °C, verwyder die foelie en bak nog 25 minute tot die hoender gaar is.
6.Sprinkel koljanderblare oor net voor opdiening. Sit warm voor met ’n groenslaai.
HOMEMADE TURKEY BREAKFAST SAUSAGES: [by WI Cheesehead]
Servings: 8
INGREDIENTS:
1/4 cup chopped onion
1/4 cup dried apples (dried are better than fresh) or 1/2 cup fresh apple, finely chopped (dried are better than fresh)
1 egg white, beaten
3 tablespoons quick-cooking oats
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 dash red pepper
500g - 1kg ground turkey
WHAT TO DO:
1 Lightly coat a 10-inch skillet with cooking oil spray and set aside.
2 Place 3 or 4 paper towles on a plate and set aside.
3 In a medium bowl, combine onion, apples, egg white, oats, parsley and spices.
4 Add the ground turkey and mix well.
5 Shape mixture in eight 2-inch wide patties.
6 Preheat the skillet over medium heat.
7 Place patties in skillet and cook over medium heat for 10-12 minutes, turning once, until sausage is browned and completely done.
8 Transfer patties to paper-towel-lined plate to pat off excess grease.
9 Transfer to plates and enjoy with your pancakes or eggs.
STICKY CHICKEN WINGLETS: [SIBSA'S TABLE]
INGREDIENTS:
20 chicken winglets
FOR THE MARINADE:
4 tbsp dark soy sauce
Freshly ground black pepper
250ml sweet chilli sauce
250ml smoky barbecue sauce
Micro coriander, to serve
4 spring onions, finely sliced, to serve
Limes to squeeze, to serve
WHAT TO DO:
1. Preheat the oven to 200°C and lightly grease a roasting tin with oil or cooking spray.
2. In a large bowl mix together the marinade ingredients.
3. Add to chicken winglets and mix until fully coated.
4. Transfer to the roasting tin and spread into one even layer.
5. Bake in the oven for 15-20 minutes until the winglets are cooked through and golden.
6. Transfer to a large serving platter and garnish with the micro coriander, spring onions and lime wedges.
MY WENK:
Braai oor kole in toeknyprooster. Hierdie is regtig een van dié lekkerste hoendervlerkiemarinades wat ek nog ge-eet het.
GEROOSTERDE KNOFFEL EN SUURLEMOEN HOENDER: [KAROO KOMBUIS]
Lewer 8 Porsies
BENODIG:
12 Hoenderstukke
5 ml gamaalde komyn
5 ml vinkelsaad
sout en varsgemaalde swartpeper na smaak
1 knoffelknol in huisies verdeel, ongeskil
2 Vars suurlemoene, in kwarte gesny
'n handvol tiemieblare, ruweg van die stingels afgestrek
45 ml olyfolie
125 ml witwyn
6 aartappels, ongeskil in kwarte gesny
MAAK SO:
Voorverhit die oond tot 180 grade.
Sit die hoenderstukke in 'n oondpan, geur met komyn, vinkel, sout en peper en voeg die knofferlhuisies, knoffel en tiemie by.
Voeg die olie by en meng dit met jou hande deur die hoender, suurlemoene en knoffel.
Sprinkel die wyn, sout en peper oor. maak die pan dig met foelie toe en bak vir 2 uur.
Haal uit en druk die gaar aartappels tussen die hoenderstukke in.
Verhoog die temperatuur tot 200 grade en bak vir 15 minute sonder die foelie.
MY WENK:
Maak hierdie soos die resep sê maar in jou platboompan met deksel soos op die brood bak metode.
PLAT BRAAIHOENDER MET GEROOSTERDE BROCCOLI: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 min.
Marineer: 15 min.
Gaarmaak: 45-50 min.
1 heel hoender, ruggraat verwyder en platgedruk
MARINADE:
250 ml (1 k) tamatiesous
45 ml (3 e) worcestersous
60 ml (¼ k) blatjang
125 ml (½ k) bruinsuiker
BROCCOLI
500 g broccoli
45 ml (3 e) olyfolie
sout en vars gemaalde peper
MAAK DAN SO:
•Voorverhit die oond tot 180 °C.
•Plaas ’n draadrakkie bo-op ’n bakplaat en spuit met kossproei.
1.Marinade:
Meng al die bestanddele vir die marinade en giet oor die hoender. Marineer minstens 15 min.
2.Pak die hoender op die voorbereide bakplaat en oondbraai 40 min. Verhoog die oondtemperatuur tot 230 °C en rooster nog 10 min.
3.Broccoli Versprei die broccoli op ’n bakplaat, giet die olyfolie oor en geur met die sout en peper. Rooster saam met die hoender vir die laaste 15 min.
4.Sny die hoender in porsies en sit voor saam met die broccoli.
Die hoender kan ook oor hoë kole gebraai word. Keer dit gereeld om om te keer dat die marinade swart brand.
TAAI HOENDERVLERKIES OP 'N STOKKIE: [Huisgenoot Digitaal - Deur Esther Malan, Carmen Petersen en Bernice van der Merwe
Foto: David Briers]
BENODIG:
6-8 hoendervlerkies
sout en vars gemaalde peper
6-8 sosatiestokkies
MARINADE:
125 ml (½ k) tamatiesous
2 knoffelhuisies, fyn gekap
1 klein rooi brandrissie, sade verwyder en gekap
30 ml (2 e) sagte bruinsuiker
10 ml (2 t) suurlemoensap
15 ml (1 e) worcestersous
15 ml (1 e) olyfolie
Voorverhit die oond tot 200 ˚C.
MAAK SO:
Ryg een vlerkie op elke sosatiestokkie; die vlerkie moet versprei wees oor die hele stokkie. Geur met sout en peper.
MARINADE:
Meng al die bestanddele vir die marinade.
Plaas die sosaties in ’n bak en gooi die marinade oor; maak seker dat elke vlerkie heeltemal met marinade bedek is. Marineer vir minstens 30 minute in die yskas.
Plaas die gemarineerde vlerkies op ’n bakplaat en bak 15 minute of tot gaar.
Sit voor saam met vars blare, fetakaas en tamaties.
MAROKKAANSE HOENDER IN 'N SAKKIE: [deur Barbara Joubert]
Dis ’n baie geurige gereg danksy al die speserye in die marinade.
genoeg vir 4 – 6
BENODIG:
• 1 hoender
• 60 ml olyfolie
• 5 ml sout
• 5 ml suiker
• 3 knoffelhuisies, fyngekap
• 10 ml gerookte paprika (sien bl. 82)
• 5 ml komyn
• 3 ml fyn koljander
• 2 ml fyn gemmer
• 2 ml borrie
• 2 ml kaneel
• 1 ml rooipeper
• gerasperde skil van 1 suurlemoen
MAAK SO:
Plaas hoender op werkoppervlak met rugkant na bo. Sny aan die een kant van die rugwerwel oop met ’n skêr. Sny nou ander kant van rugwerwel ook oop en haal hele rugwerwel uit. Draai hoender om en druk plat. Meng res van bestanddele goed saam in ’n mengbak om marinade te maak. Plaas hoender in ’n groot baksakkie en gooi marinade in. Druk al die lug uit en bind styf toe. Plaas in yskas en laat marineer oornag. Verhit oond tot 180 °C. Plaas baksakkie op bakplaat en prik sakkie met ’n vurk. Plaas in oond en oondbraai 1½ uur. Sny sakkie oop, gooi hoender en marinade in oondbraaibak en oondbraai nog sowat 10 – 15 minute tot vel lekker bros is.
MY WENK:
Kan net soos resep sê in jou swartpot gemaak word by die kamp op die broodbak metode.
Jy kan ook sommer jou aartappels en uie saam met die hoender in sakkie gaarmaak.
HOENDER MET 'N KINKEL: [Deur Huisgenoot Digitaal - Deur Fiona Gengan]
Bereiding: 15 minute
Gaarmaaktyd: 15 minute
Genoeg vir 6
BENODIG:
250 g pastaskulpe, gekook
15 ml (1 T) kookolie
1 uie, gesny
2 fyngemaalde knoffelhuisies
1 rissie, gekap (verwyder sade vir matige smaak)
1 groot murgpampoentjie, dun gesny
300 g hoenderfilet in repies gesny
sout en vars gemaalde peper na smaak
100 ml Mayo-sous
100 ml mayonnaise
50 ml room
MAAK SO:
1.Verhit die olie in ’n wok en braai vinnig die ui, knoffel en rissie.
2.Voeg murgpampoentjie by en braai 2 minute en voeg dan hoenderrepies by en roerbraai tot die hoender effe bruin is.
3.Roer die gekookte pasta by, verwyder van hitte en roer dadelik die oorblywende bestanddele by. Dit kan warm of koud voorgesit word.
ALLERLEKKERSTE, MAKLIKSTE HOENDER: [VAN RENSBURG FOODS]
BENODIG:
•8 hoenderporsies
•1 koppie tamatiesous
•1 eetlepel asyn
•2 eetlepels blatjang
•1 eetlepel Worcestersous
•1 teelepel Tabasco-sous
•2 uie gesnipper
•1 koppie water
•sout en peper na smaak
MAAK SO:
Braai die hoender en ui in olie tot bruin.
Plaas alle bestandele saam in ‘n kastrol en kook stadig tot vleis sag en gaar is.
Roer gedurig – die gereg brand maklik aan.
Bedien met rys en vars mengelsaai.
[4 porsies]
GEBRAAIDE SANGRIA-HOENDER: [JAPTRAP BRAAI]
Genoeg vir 6
BENODIG:
1 x 750 ml-bottel rosé of droë witwyn
1 lemoen, in skyfies gesny
1 suurlemoen, in skyfies gesny
5 ml (1 t) fyn kaneel
3 heel kruienaeltjies
30-40 ml (2-3 e) brandewyn
60 ml (4 e) suiker
1 groot hoender
olyfolie
sout en varsgemaalde swartpeper
MAAK SO:
1. Meng die wyn, sitrusskyfies, kaneel, naeltjies, brandewyn en suiker in ‘n pot. Verhit totdat dit liggies prut en roer om die suiker te laat oplos. Haal van die hitte af en laat heeltemal afkoel.
2. *Vlek die die hoender. Gebruik ‘n skerp mes en maak snitte in die vleis oor die bors- en dygedeeltes. Dit help om die geure lekker in die vleis te laat intrek.
3. Plaas die hoender in ‘n Ziploc-sak en giet die afgekoelde wynmengsel daarby. Laat oornag in die yskas marineer.
4. Haal die hoender uit die marinade net voordat jy dit begin braai – behou die marinade. Druk die hoender droog met handdoekpapier, vryf die vleis met olyfolie in en geur deeglik met sout en peper. Braai die hoender, velkant na bo, vir 30 minute. Draai dan om en braai vir nog 20-30 minute.
5. Giet die behoue marinade in ‘n pot en verhit to dit vinnig kook. Syg dit deur ‘n sif en sit voor saam met die hoender.
*Vlek: Plaas die hoender op ‘n bord, borskant na bo. Gebruik ‘n skerp mes of kombuisskêr en sny of knip dit al langs die een kant van die ruggraat. Draai die hoender om en sny of knip dit a. lang die ander kant van die ruggraat.
RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE: [From the kitchen of Rachael Ray]
Servings:4
Cook Time: 30-60 min
Rachael Ray celebrates her 1,000th episode with a few of her top recipes.
INGREDIETS:
• 4 quart-size plastic food storage bags
• 4 small, boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels, any shape
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
• 2 heaping tablespoons spicy brown mustard
• 1/4 cup flat leaf parsley leaves, a generous handful, chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges
WHAT TO DO:
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Recipe courtesy Rachael Ray.
REUBEN SE HOENDER: [JAPTRAP BRAAI - Foto: Japtrap-braai]
Reuben Riffel is ‘n bekende gesig vandat hy een van Suid-Afrika se grootste kruie-en-spesery-vervaardigers se produkte onderskryf en bemark. Dié resep van hom is deur outeur van die boek Japtrap-braai aangepas vir die braai.
Genoeg vir 6 – 8
BENODIG:
Gasbraai
Ketelbraai direk
Vuur van hout of houtskool
Bestanddele:
6 hoenderborsies, nog met die been en vel
sap van 1 suurlemoen
85 ml (⅓ k) olyfolie, plus ekstra vir oorsmeer
Robertsons®-hoenderspeserye
20 ml (4 t) droë roosmaryn
sout en varsgemaalde swartpeper
MAAK SO:
1. Gebruik jou vingers om die borsies se vel versigtig te lig sonder om dit te skeur of heeltemal te verwyder. Meng suurlemoensap en olyfolie, en smeer mildelik tussen die vel en vleis in. Laat staan vir 15 minute.
2. Besprinkel die bokante van die borsies ruimskoots met hoenderspeserye, asook die droë roosmaryn, net voordat jy braai. Indien nodig, trek die vel oor die borsie en steek met ‘n tandestokkie vas.
3. Smeer nog olyfolie oor die vel en geur met sout en peper. Braai borskant na bo vir 8 – 10 minute. Draai versigtig om sonder om die vel te breek en braai vir nog 6 minute. Moet dit nie oorgaar maak nie, hoenderborsies droog maklik uit.
HOENDERBOBOTIE: [bron onbekend]BENODIG:
1 hoender, gekook en ontbeen
50 ml sultanas
2 uie, fyn gekap
250 ml mayonnaise
20 ml fyn appelkoos konfyt
10 ml suurlemoensap
1 pakkie hoenderroomsop
15 - 20 ml kerrie poeier
250 ml melk
3 ml gemengde kruie
2 eiers, geklits
sout en peper na smaak
MAAK SO:
Voorverhit oond tot 180 grade.
Meng die hoender, sultanas en die uie.
Gooi dit in 'n oondvastebak.
Meng die oorblywende bestanddele, behalwe eiers, saam en gooi dit oor die hoender mengsel.
Meng alles lig saam met 'n vurk.
Daarna die eiers.
Bak dit vir 40 tot 45 minute lank.
MY WENK:
Kan ook op die brood bak metode by kamp gemaak word.
ROOIHOENDER MET SOETRISSIE: [PAPPAS MAMMAS EN KLAARS]
Ek het 18 hoenderdye verbruin (omdat ek gelees het dat baie van die resepte daarmee wegspring)
Vooraf het ek 6 rooirissies vel-af gemaak (deur dit onder die oondrooster swart te skroei en in ʼn sak te laat stoom – daarna trek jy die skil af soos dié van ʼn tamatie wat in kookwater gelê het.)
Toe die laaste hoenderdy mooi bruin is, het ek drie uie (want dis al wat ek had) in die bietjie olie gebraai.
Toe dit reg is, het ek drie gerasperde wortels bygegooi (en vergeet van die knoffel – doelbewus vergeet omdat ek bietjie lui was om knoffel te skil.)
My ma het beslis nie wortels ingegooi nie, maar synde ek nie weet wát sy gedoen het nie, kan ek nou doen wat ék wil.
Dit het by die oorskiet tamatiesop ingeroer. Saam met die soetrissies wat ek in dik repe gesny het.
ʼn Lourierblaar of twee, drie, vier...vyf. En lekker baie regte, egte, Hongaarse paprika. Sout en peper.
Oor die gebruinde dye en vir ʼn uur oond toe op 180°C.
Ek het my neus al so teen die oonddeur gehou – dit ruik heerlik.
MY WENK:
Hierdie maak 'n baie lekker potjie.
KASI STYLE BRAAIED CHICKEN FEET: [by Thuli]
KNIP TOG NET DIE TOOINAELS AF ASB...dis daar waar die gril vandaan kom!
I’ve always heard that one can braai walkie talkies. Then got a chance to witness that in Tembisa while I was visiting a friend. Unfortunately I did not have a camera with me at that time.
Yesterday I was driving in Joe Slovo township in Milnerton and saw this lady on the street braaing them. I stopped and bought one so I could taste. I never imagined braaing walkie talkies since there’s no meat on them.
According to her they sell like hot cakes.
HERE'S HOW:
I asked her how she prepares them it’s quite a simple process. She spices them up (with just one spice…I assume it’s chicken spice), rub in a little bit of oil which helps prevent the walkie talkies from sticking to the braai rack and gives them a shine. That’s it! Her clients are from all the different age groups, i.e. young kids to adults. The former buy them the most especially during the school holidays. Apparently whenever they get hold of a 50c they go straight to buy them.
Have you ever tried braaied walkie talkies? Do you like them?
EASY GARLIC CHICKEN: [FOOD.COM]
Servings 4
INGREDIENTS:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil additional herbs and spices, as
WHAT TO DO:
1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken
PAELLA HOENDER: [By Liplekker]
BESTANDDELE:
1 Heel hoender
1 Blik tuna
500 g Vars mushrooms of 1 blik mushrooms
1 Klein blikkie tamatiepuree
250 g Gesnipperde spek
1 Green pepper
1 Blik tamatie en uie
2 Uie
2 t Tamatiesous
2 eetl. Chutney
½ t Tabascosous (opsioneel)
Sout en peper
MAAK SO:
•Kook hoender tot fyn. Haal alle beentjies uit.
•Braai uie en green pepper tot sag.
•Braai spek by die uie en green pepper.
•Voeg al die ander bestanddele by. Roer goed.
•Laat prut vir 20 min.
WENK:
♥ Dien op met rys en Griekse slaai of oondgeroosterde groente en knoffel brood.
♥ As daar oorbly, sit dit op roosterbrood met bietjie kaas bo-oor en sit onder die grill van jou oond of saam met pasta.
♥ As die paella droog is, gooi van jou hoender ekstrak by.
♥ Jy kan ‘n blikkie mossels ook bysit.
♥ As jy van knoffel hou, sit ‘n lepel of 2 knoffel by.
♥ Dit vries goed. Maak dit dubbel en sit in die vrieskas vir jou.
HOENDER, AARTAPPEL EN BOTTERSKORSIE GEBAK: [deur LIPLEKKER]
Bedien 4 mense
BESTANDDELE:
1 KNORR Garlic & Rosemary Cook-in-Bag
400 g Hoender filet, in stroke gesny
350 g Botterskorsie, geskil en in blokkies gesny
350 g Klein aartappeltjies
200 ml Room
MAAK SO:
•Voorverhit oond op 180°C.
•Sit hoender, botterskorsies en heel aartappeltjies in die sak van die “cook in bag”.
• Sprinkel die speserye in die sag in, hou die sak toe en rol om die groente mooi te bedek.
•Sit hoender sak op bakpan en gooi die room in.
•Maak die sak baie mooi toe en druk 3 – 4 gaatjies met ’n vurk aan die bokant van die sak.
•Sit in die middel van die oond en bak vir ongeveer 40 – 45 minute.
•Maak seker die grill is af.
•Sny die sak oop en sit op ’n opskep bord met enige oorblywende sous.
EDNA SE BLATJANGHOENDER EN OONDPAMPOEN: [MOOILOOP TV]
Partykeer moet ’n mens net die gewone ou dingetjies in die lewe so effe uit ’n ander hoek bekyk. Dan kry jy iets heeltemal nuuts. Dis presies wat Edna Dlangalala van Rifilwe gedoen het met gewone hoender en pampoen. Eenvoudige, maklike, vinnige smullekker lekkerte.
BLADJANGHOENDER:
8 Stukkies Hoender (enige deel)
5 ml sout
2 Groot uie in ringe gesny
5 ml Kookolie om uie in te braai
15 ml Kerriepoeier
15 ml Asyn
250 ml Blatjang
100 ml Koekmeel
100 ml Tamatiesous
100 ml Mayonnaise
2 Hoenderblokkies
MAAK SO:
Sny die hoender in stukkies en gooi sout oor.
Sit in oond terwyl sous gemaak word.
Braai die uie en meng al die ander bestanddele saam.
Roer aanmekaar en gooi oor die hoender.
Sit terug in die oond op 180 grade vir 30 minute.
OONDPAMPOEN:
Genoeg skywe pampoen met skil aan.
MAAK SO:
Vryf pampoenskywe met olyfolie of gesmelte botter.
Pak in pakplaat.
Strooi bruinsuiker, fyn kaneel, sout en peper na smaak oor.
BAK saam met die hoender in dieselfde oond tot pampoen heerlik sag en gekarameliseer is.
OROS HOENDER:
BENODIG:
1 koppie Oros stroop (onverdun)
8 hoenderporsies
1/2 ui, fyngesny
6 eetlepels blatjang
6 eetlepels mayonnaise
MAAK SO:
Kook die hoender in hoenderaftreksel tot halfgaar.
Pak in oondvaste bak.
Meng res van die bestanddele goed saam en giet oor hoender.
Bak 1 uur onbedek. [180°C]
OROS HOENDER: [OFM RESEPTE]
BENODIG:
6-8 hoenderporsies
Sout en peper
250 ml mayonnaise
250 ml blatjang
250 ml Oros-koeldrank (verdun)
MAAK SO:
Voorverhit die oond tot 180 ºC.
Geur die hoenderstukke met sout en peper en pak in ’n oondskottel met ’n deksel.
Meng die res van die bestanddele en gooi oor die hoenderstukke. Bedek en bak 1 ½ uur tot gaar. Lewer 6 porsies.
Sit voor met rys en ertjies.
IDA'S OROS CHICKEN:
YOU NEED:
½ cup mayo
1 cup oros
1 pkt brown onion soup
WHAT TO DO:
Beat together and pour over 1 spiced chicken.
Turn half way.
Bake uncovered for about 1 ¼ hours.
EVIL JUNGLE PRINCESS CHICKEN: [ saveur.com]
Serves: 5
A favorite restaurant, Thaifoon, sported fun names for their excellent Thai food. This recipe is very close to that delicious dish.
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 30 min
INGREDIENTS:
2 cups coconut milk
1/4 cup panang curry paste
1½kg boneless skinless chicken breasts, cut crosswise into 1/4?-thick slices
3 Tbsps fish sauce
2 Tbsps dark brown sugar
2 cups chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
4 sprigs basil, to garnish
cooked brown rice, to serve
WHAT TODO:
Bring coconut milk and curry paste to a steady simmer in a 4-qt. saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Add chicken; cook, stirring, until cooked through, about 5 minutes. Add stock, fish sauce, and sugar; bring to a boil. Remove from heat; season with salt and pepper. Ladle chicken and sauce into bowls; garnish with basil, and serve with rice.
VLERKSLEEP: [HUISGENOOT]
BRAAISOUS:
1 l vars lemoensap
sap van 1 suurlemoen
1 blik (410g) tamatie-en-uiesmoor
1 bottel "hot" chutney
250 ml goue bruinsuiker
30 ml olyfolie
15 ml worcestersous
2 ml tobascosous
1 ui, fyngekap
2 knoffelhuisies, fyn gekap
VLERKIES:
6 - 8 vlerkies per person
goue bruinsuiker
sout
MAAK SO:
Meng al die bestanddele vir sous minstens 2 uur voor jy braai en hou eenkant.
Pak die vlerkies op n braairooster oor matige kole en dieselfde kante na bo. Draai vlerkies om wanneer hulle geel van kleur word. Braai verder en gaan voort om hulle elke nou en dan om te draai tot mens die vetsousie onder die vel kan sien borrel.
Doop elke vlerkie nou in die sous en plaas terug op die rooster. Hou hulle fyn dop dat dit nie brand nie. Elke keer as hulle omgedraai word, word dit in die sousie gedoop.
Strooi bietjie bruinsuiker en sout na smaak oor die vlerkies as jy dit afhaal van die kole. Sit warm voor.
CHICKEN BREAST DIABLE: [lea and jay - recipe from: Dorie Greenspan’s Around My French Table]
4 servings
INGREDIENTS:
•4 skinless, boneless chicken breast halves, pounded lightly, at room temperature
•1 Tablespoon unsalted butter
•1 Tablespoon olive oil
•Salt and pepper
•1 medium shallot, finely chopped
•1 garlic clove, finely chopped
•1/3 cup dry white wine
•1/2 cup heavy cream
•3 Tablespoons Dijon or grainy mustard
•1-2 teaspoons Worcestershire sauce
WHAT TO DO:
Center a rack in the oven and preheat the oven to 180°C. Pat the chicken breasts dry.
Put a large skillet over medium-high heat and add the butter and 1 Tablespoon oil. When the butter is melted, slip the chicken pieces into the pan. Adjust the heat so that the butter doesn’t burn, and cook the chicken until it’s well browned on the underside. Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through. If the pan dries out, drizzle in just a touch more oil.
Transfer the breasts to a heatproof plate, season with salt and pepper, cover lightly with a foil tent and keep warm int he oven while you prepare the sauce.
Lower the heat to medium, toss the shallot and garlic into the pan, and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes.
Pour in the wine, and when it starts to bubble, stir it around so that you can pick up whatever little bits might have stuck to the bottom of the skillet.
Let the wine boil for a few seconds, then pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and 1 teaspoon Worcestershire sauce. Taste and decide if you want more mustard, Worcestershire or pepper.
Remove the chicken from the oven, pour any juices ont he plate into the skillet and stir the sauce again.
Serve the chicken with the sauce.
Enjoy!
BEDIEN HIERDIE HOENDERDIS MET GIADA'S SE ROMERIGE ORZO:
CREAMY ORZO: [Recipe courtesy of Giada De Laurentiis]
Total Time:25 min
Prep:10 min
Cook:15 min
6 to 8 servings
INGREDIENTS:
•1 pound orzo (rice-shaped pasta) [1 pond is 2kg.]
•2 tablespoons olive oil
•1 large shallot, finely chopped
•1 garlic clove, minced
•1 (14.5-ounce) can diced tomatoes, juices drained
•1 1/4 cups whipping cream
•1 cup frozen peas, thawed
•3/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
WHAT TO DO:
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
BUTTER CHICKEN: [THE REAL DEAL] [by Sajina Rajesh]
INGREDIENTS:
boneless chicken cubed 500g
onions 2
tomatoes 2
tomato paste or sauce
yoghurt 2 tbsp
butter or oil 1 tbsp
garlic and ginger 1 tsp
coriander powder 2 tsp
chilli powder 1 tsp
whole garam masala
1 large pinch of kasuri methi / dried fenugreek leaves
cream 3 tsp
cashew nuts 3 to 4
salt to taste
turmeric powder 1/4 tsp
coriander leaves for ganish
WHAT TO DO:
Marinate the chicken with yoghurt, ginger garlic paste,salt,chillipowder for 1 hour and shallow fry in oil and set aside. To the left over oil add whole spices,cashew nuts ,onion, tomatoes,ginger garlic paste fry deeply and cook it till everything is mashed up and put it in a blender.
Heat the butter/oil in a pan,add blended paste and cook for 3 to 4 minutes,add chicken and kasuri methi, cook for few more minutes,when done, add cream (can add tomato ketchup which is optional)
Garnish with coriander leaves.
GRILLED PINEAPPLE JERK CHICKEN THIGHS: [THEONEYEARGRILL]
INGREDIENTS:
•1/4 Cup Jerk Chicken Spice Mix (Commercially available)
•1 Cup Pineapple Chunks with juice (I used a fresh pineapple, canned works as well)
•8 Chicken Thighs
•Salt and Pepper a pinch each
WHAT TO DO:
1.Pre-heat the grill
2.First, make the glaze sauce... In a blender, combine the Pineapple with juice and the Jerk Spice.
3.Arrange the thigh suspended over a muffin pan.
4.Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
5.Season with Salt and Pepper
6.Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance.
7.Brush with remaining sauce and close the lid for the sauce to heat... just for an additional 2 minutes.
8.Do not over cook, that dries out the meat.
9.Remove from the heat and allow to rest for about 5 minutes before serving.
10.Serve HOT and Enjoy!
GRILLED MALIBU CHICKEN: [SIX SISTERS STUFF]
INGREDIENTS:
6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 Tbl. unsalted butter, melted
2 Tbl. BBQ seasoning (I used Famous Dave's)
1 Tbl. plain yellow mustard
1 Tbl. honey
1 Tbl. molasses
2 tsp Worcestershire sauce
1 tsp chili powder
WHAT TO DO:
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan. Repeat with the remaining breasts. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.
Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.
Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce.
Top each breast with two slices of ham and drizzle the ham with the sauce.
Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.
Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.
GRILLED CURRY CHICKEN THIGHS WITH A MAPLE CHIPOTLE GLAZE
INGREDIENTS:
•4 Plump Chicken Thighs
FOR THE BRINE:
•1 Cup Kosher Salt
•1/2 Cup Sugar
•1 TBS Peppercorns
•3 Cups water AND 3 Cups Ice
FOR THE GRILLING:
•1/4 Cup Curry Spice Rub
•3/4 Cup Maple Syrup
•1 tsp Chipotle powder
WHAT TO DO:
1.1 Hour before grilling time, brine the chicken thighs...
2.Bring 3 cups water, salt, sugar and peppercorns to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.
3.Remove the saucepan from the heat and cool completely by adding the ice.
4.Put the chicken in a bowl and add the cooled brine.
5.Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
6.RUB (not sprinkle, RUB) the Curry Powder all over the chicken.
7.Balance each thigh on a muffin tin (large size muffins)
8.Move to grill, over indirect high heat, close lid and allow to cook for 20 minutes.
9.While it is cooking, mix the syrup with the chipotle powder and heat over low heat.
10.After 20 minutes, check the internal temperature of the chicken. You are aiming for 160 degrees, NO MORE Than 165.
11.Brush the glaze on the chicken and continue cooking in the grill (lid closed) until the chicken reaches the correct temperature )about 15-20 minutes more).
12.Remove from grill and allow to rest for 10 minutes before serving.
13.Serve Warm and ENJOY!
Mom’s SECRET Recipe: GRILLED 7 UP CHICKEN: [SIX SISTERS STUFF]
Okay, so maybe it isn't TOP SECRET, but that makes it sounds exciting, right?
This is hands-down my favorite marinade of all time. My mom has been making it for as long as I can remember and everyone always asks for the recipe when she does. The chicken has amazing flavor and it INCREDIBLY moist. It tastes awesome with pork too!
INGREDIENTS:
1/2 cup soy sauce
1/2 tsp Horseradish (it tastes okay without this, but I highly recommend using it! Adds the perfect amount of zip!!)
1 (12 oz) can of lemon-lime soda pop (not diet)
1/4 cup vegetable oil
Directions
Mix all ingredients together in a Ziploc bag. Add 4-5 chicken breasts and marinate for at least 30 minutes (although the longer you go, the better they taste! I usually marinate my chicken for at least 8 hours or overnight).
Grill over medium-high heat until cooked all the way through.
HOENDERBREDIE: [PETERJASIE]
BENODIG:
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas
MAAK SO:
•Geur hoender met sout & peper en kook tot sag. Ontbeen en sny vleis in stukke.
•Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld & kook tot dik.
•Kook macaronistukkies in soutwater to sag & dreineer.
•Smelt botter in 'n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by & kook 'n rukkie.
•Meng meel met water en roer by tamatiesous. Voeg sop by & roer tot gemeng. Voeg hoender, kaas & macaroni by, meng en laat 'n paar minute prut.
•Sit warm voor met rys en 'n slaai.
(6 - 8 persone.)
CHICKEN FILLETS, POTATO AND BUTTERNUT BAKED IN A BAG: [WHATS FOR DINNER]
Having an unexpected braai or guests for dinner? Why not try this fuss-free take on a classic potato bake that does not require lots of preparation time or effort but tastes fantastic!
KNORR Cook-in-Bag Garlic and Rosemary
Add some diced bacon, sliced red onion and baby potatoes into the roasting bag with your chicken pieces for a simple, all- in-one dinner.
•Recipe serves 4
•Preparation time10 minutes
•Cooking time 45 minutes
INGREDIENTS:
•200 ml Cream
•350 g baby potatoes
•350 g butternut, peeled and cubed
•400 g chicken fillet, cut into strips
•1 KNORR Cook-in-Bag Garlic and Rosemary
WHAT TO DO:
•Preheat oven to 180°C.
•Place chicken, butternut and whole baby potatoes into the cooking bag.
•Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the vegetables evenly.
•Place cooking bag on a baking tray and add the cream.
•Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
•Place baking tray in the centre of the oven and bake for 40-45 minutes. Ensure that the grill is off at all times.
•Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
HOENDERBREDIE MET SPEK EN BONE: [Deur Arina Du Plessis ([email protected])
Ek sorg dat daar altyd ’n pak of twee spekvleis in die vrieskas en geblikte tamaties en bone óf keker-ertjies in my koskas is. Dit red my gereeld as ek voor ’n leë yskas te staan kom of nie weet wat om vir aandete te maak nie. Saam maak dit die heerlikste, geurigste sous waarin jy hoender kan stowe of sommer net so oor pasta of koeskoes kan skep.
BENODIG:
1 groot ui, grof gekap
1 x 250 g pak spekvleis, gesnipper
4-6 porsies hoender
10 ml (2 t) olie
60 ml (¼ k) sjerrie
125 ml (½ k) ligte hoenderaftreksel óf water
2 x 410 g blikke tamaties in sap
30 ml (2 E ) tamatiepasta
Sout en vars gemaalde swartpeper
1 x 440 g botterbone, gedreineer en afgespoel
Handvol vars pietersielie, grof gekap
MAAK SO:
Braai die uie en spek saam tot gaar in ’n pot. Voeg die hoenderporsies en olie by en braai tot bruin. Voeg die sjerrie by en laat opkook terwyl jy alle stukkies wat aan die boom van die pot vassit, losroer. Voeg die aftreksel (of water), tamaties in sap en tamatiepasta by. Geur mildelik met sout en swartpeper en verlaag die hitte. Wanneer die bredie liggies prut, bedek en laat prut vir sowat 45 minute, of tot die hoender sag en gaar is. Voeg die botterbone by en prut oop tot die sous afgekook is. Roer die pietersielie deur en geur na smaak. Sit voor op koeskoes of rys.
Lewer 4-6 porsies.
CRY BABY WINGS WITH ZING: [GREAT FOOD FROM THE GRILL -DRIKA OOSTHUIZEN]
Be forewarned: These fiery-hot wings will have you shedding tears like a new bride's mama at a wedding!
Hint: It's milk, rather than beer that will cool you down.
INGREDIENTS:
5kg chicken wings, separated
1 cup hot sauce
1 tsp cayenne pepper powder
1 tsp garlic powder
1 cup melted butter or margarine
4 Packet ranch style salad dressing, mix
WHAT TO DO:
* Thoroughly combine garlic powder, cayenne pepper, and ranch dressing mix. Divide and set aside half of the mixture for the table.
* Using a small wire whisk, slowly pour in the melted butter and mix thoroughly until it's no longer lumpy.
* Grill wings until done turning half-way through.
Then baste both sides with the other half of the sauce and grill for another 2 - 3 minutes.
MARINATED BRAAIED CHICKEN: [JUST FOOD NOW]
Meat is expensive and chicken is more affordable and often used and braais; this is a typical South African marinade and whilst I prefer braaing chicken simply or in true Portuguese or Moroccan style using dry rubs, this one is used widely in South Africa.
YOU NEED:
•1 large 1,5 – 2 kg chicken, cleaned well and cut into portions, leg skin with slits cut into it, wings prepared
•5 tablespoons Worcestershire sauce
•5 teaspoons tomato sauce
•3 tablespoons dark soy sauce
•3 tablespoons light soy sauce
•4 teaspoons mustard (hot English mustard)
•1 teaspoon cayenne pepper
•2 teaspoons Tabasco sauce
•2 garlic cloves
•2 tablespoons freshly chopped parsley
•1 teaspoon rosemary, taken off the stem and finely chopped
•1 teaspoon freshly chopped oregano (not dried)
•50 ml brandy
•200 ml extra virgin olive oil
WHAT TO DO:
•Combine all ingredients very well, pour into a very large Ziploc bag and then insert the chicken pieces into the bag as well; make sure that all the chicken pieces are well covered and then put in your refrigerator overnight.
•The next day, put all the pieces on a rack in the fridge for an hour or two so that as much of the marinade as possible can drip off; braai over medium coals until brown and crisp.
POTUGESE PERI PERI SPATCH COCK WITH STUFFED PEPPER: [JANICE TRIPEPI]
Vieira Peri-Peri Marinade:
INGREDIENTS:
3Tbs Peri Peri
3 large lemons – juice and rinds
10 bay leaves
10 cloves of garlic
2tbs fleur du sel
Black pepper – a good grinding
1Tbs smoked paprika
1/2 a bottle of dry white wine
1/2cup olive oil
6 large onions finely sliced into rings
3 stems of fresh rosemary
2Tbs ground cumin
WHAT TO DO:
Mix this whole lot up in a nice big jug – remember that I am marinating 3 chickens here so my quantities are quite large, but at the end of the day – no matter how many chickens you make you DO want a nice big bowl of peri-peri sauce to put on the table. So go for it – make the whole enchilada and you will have spare sauce for some steak rolls if you like.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I find it’s better to spatch cock your chickens because whole chickens on the braai are tricky little devils – so I spatch cock them – marinate them – par cook them either in the oven for 25 minutes at 180d or the microwave for 10 minutes each and just finish them off on the coals or gas braai for literally 5 minutes.
Here’s how to Spatchcock a Chicken
Turn you chicken breast side down
Using some scissors cut from the bum right through to the neck
Open it out and flatten it – use one hand over the other and push down with your whole body weight on the breast bone until it cracks – it’s a bit creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to
Place each bird into a Ziploc bag and divide the marinade between them – I throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!
I par cook each one for 10 minutes in the microwave and then finish them off on the braai for 5 minutes to get that nice smokey – chargrilled – crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.
I have served them with red peppers stuffed with a Mediterranean style couscous (next week I will post this recipe) and a simple salad dressed with my honey & mustard salad dressing .
Your guests will be licking their fingers right down to their elbows –
the chicken is packed full of flavour and juice.
As always
Buon Appetito
Xxx
jan
.by Kos vir kampeerders met idees vir kampering on Friday, May 27, 2011 at 3:17pm.
Gebruik ‘n skottelskaar. Die een met die gas soos aan ons bekend.
2 kg hoender
4 groot uie in ringe gesny
2 vars rooi rissies
1 pakkie sampioene
200 ml vars room
100 ml brandewyn
Olyfolie
al jou knoffel!
SO MAAK JY:
Bruin 2 van die uie in bietjie olie in die pan.
Maak seker dat dit goed oor die pan geroer word om die hele pan te smeer.
Sit die pan af en laat afkoel terwyl uie uitgeskep word vir later.
Smeer die hoender liggies met olie en gooi baie liggies speserye.(as dit nou te veel is gaan dit die geur verander) Sodra die pan afgekoel het kan dit weer aangesteek word (hierdie uiegeur het nou in die pan ingetrek en die olie maak 'n lagie in die pan sodat dit nie vasbrand nie) Plaas nou die hoender in die pan en laat stadig prut tot amper gaar. (baie stadig - so 3 trekke) Gooi die rissies en knoffel en die reeds gaar uie by die vleis (daar gaan nie veel van die uie oorbly nie) Laat prut vir 10 min. Gee gas tot warm! Gooi die brandewyn by en steek aan met vlam. Wag tot die alkohol uitgebrand is en bring die hitte af. Gooi die rou uie en sampioene en room in. Braai tot die room weer begin skei. Skep op rys en eet voor die bure
BAKED GUAVE CHICKEN:
Makes 6 servings
Ingredients
1(12-ounce) jar guava jam or jelly
¼ cup fresh lemon juice
... ¼ cup soy sauce
2 teaspoons ground allspice
1 teaspoon Hawaiian salt or sea salt
½ teaspoon freshly ground pepper
1 cup water
1 tablespoon cornstarch
2 to 2½kg chicken drumettes
directions
Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
Place chicken in a large zip-top bag; pour ¼ cup sauce over chicken tossing to coat. Cover and chill 1 hour or overnight.
Place chicken in a large roasting pan.
Bake at 350° for 30 minutes; drain liquid.
Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.
[LET WEL: Hierdie drumsticks kan oor die rooster gerooster word nadat dit gemarineer is. Dis verfrissend anders.]
CHICKEN PARMESAN:
Sauce:Roasted Tomato and Onion Marinara 1 tsp olive oil 8 oz button or cremini mushrooms, slicedClick on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
4 chicken breasts
2 eggs - beaten
1/2 cup Italian style bread crumbs
3 tbsp grated Parmesan cheese
Salt and pepper to taste
Dried basil, to taste
1 tbsp olive oil Cooking spray
1 cup shredded mozzarella cheese (I use lower fat)
3 tbsp Parmesan cheese,
shredded Fresh Basil,
chopped for garnish
HOW TO COOK:
Pre-heat oven to 350 degrees. [or bake them in a pan with medium olive oil]
Trim chicken breasts of all fat.
Cut each breast into two pieces.
Heat large pan on medium heat; coat the pan with cooking spray and olive oil.
Add salt and pepper to the beaten egg and mix.
Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly.
Dip chicken into eggs and then into bread crumbs.
Add to pan and cook 3-4 minutes on each side.
Make sure to spray the pan with cooking spray when you turn the chicken over.
GEVULDE HOENDERBOUTJIES:
6 hoenderboudjies (ontbeen)
peppadews
fetakaas
sout en peper
knoffel (fyngekap)
roosmaryn stokkies vir garnering
Dop die hoenderboudjies binnekant na buite.
Geur met sout en peper.
Plaas 'n mengsel van feta, pepadew, knoffel en vars kruie binne in.
Dop weer terug en laat rus.
Braai oor matige vuur tot ferm.
Smeer met olyfolie, sout en peper en suurlemoensap voor bediening.
HOENDERVERRASSING:
Hiedie gereg maak jy in n oondpan (15 mense) of swaarboompan. Jy kan die gereg halveer. Kan dit ook met Tuna maak.
2 hoenders ( so 3kg)
2 blokkies hoenderaftreksel
sout en peper
4 uie gekap
25ml margarien
6 tamaties geskil en gekap
10 ml suiker
10ml gemengde kruie
500ml gerasperde kaas
2 groot pakke kaas en uie skyfies
gekapte pietersielie
WITSOUS:
200ml margarien
200ml meelblom
1,200 ml melk
SO MAAK JY:
· 1.Kook hoender tot sag in water waarin hoenderblokkies opgelos is
2. Ontbeen en sny vleis in klein porsies geur met sout en peper
3. Braai uie in margarien tot deurskynend. Voeg tamatie, suiker en kruie by en prut tot sag
4. Meng hoenderstukkies met tamatiemengsel en hou warm
5. Maak witsous haal af van stoof en voeg helfte van die kaas by. roer tot gesmelt
6. Plaas skyfies (wat effens gerol is ) op bodem van bak, dan laag hoendervleis en laastens laag kaassous. Herhaal.
7. Strooi res van kaas en pietersielie oor.
· Plaas onder rooster tot kaas gesmelt en effens verbruin het.
HOENDERBREDIE - LEKKER:
by Kos vir kampeerders met idees vir kampering (Notes
1kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas
SO MAAK JY:
Geur hoender met sout & peper en kook tot sag.
Ontbeen en sny vleis in stukke.
Vul hoendersous met water aan tot 625 ml.
Voeg soppoeier by, roer gereeld & kook tot dik.
Kook macaronistukkies in soutwater to sag & dreineer.
Smelt botter in 'n groot kastrol.
Voeg uie by & braai tot sag.
Voeg tamaties by & kook 'n rukkie.
Meng meel met water en roer by tamatiesous.
Voeg sop by & roer tot gemeng.
Voeg hoender, kaas & macaroni by, meng en laat 'n paar minute prut.
Sit warm voor met rys en 'n slaai.
6 - 8 persone.
BRAAIHOENDER MET MASALA: [KAAPS MALEISE HUISKOS]
SAPPIGE SMAAKLIKE HOENDERSTUKKE!!!
Lewer 6 - 8 porsies
1kg hoenderbraaistukke
100ml blaarmasala
6 knoffelhuisies
sout na smaak
10ml peper
pietersielie om oor te strooi
SO MAAK JY:
Spoel hoenderstukke af en laat eenkant.
Meng die masala, knoffel, sout en peper en smeer dit oor die hoenderstukke.
Plaas in 'n oondskottel en bedek met alminiumfoelie.
Voorverhit oond tot 180 grade C en bak 30 minute.
Verwyder die foeilie en rooster vir minute.
Sit voor saam met wit of geurige rys, gebakte aartappels en groente/slaai.
MY WENK:
Maak in jou Buksie gaar of in swartpot met deksel waarop 'n paar kooltjes is.
Jy kan dit ook in 'n baksakkie in swartpot gaarmaak of in jou mikrogolf, want die baksakkie verbruin vleis baie mooi in jou mikrogolf.
KEKKEL-EN-KRAAI OOR DIE KOLE:
1 Hoender in stukke gesny of porsies
1 Grooi uie fyn gekap
250ml Koekmeel
5ml Geursout
Knippie fyn naeltjies
Knippie paprika
Sout en peper na smaak
125ml Bottter gesmelt
10ml Vars gekapte pietersielie of
3ml droë pietersielie.
SO MAAK JY:
Kook hoenderstukke en ui tot die hoender net gaar is. [mikrogolf]
Verwyder die hoenderstukke en dreineer goed.
[bevries die aftreksel en gebruik later vir sop]
Meng die res van die bestanddele, behalwe botter en pietersielie.
Strooi die mengsel oor die hoenderstukke en maak seker dat alles
oral goed bedek is.
Braai oor die kole oor lae hitte en smeer met die botter en pietersielie-
mengsel.
Draai gereeld om.
BARBADOS HOENDERBOUDJIES:
16 Hoenderboudjies
Marinade:
100ml Kookolie
125ml Sojasous
80ml Tamatiesous
80ml Asyn
80ml Heuning
10ml Fyn gemmer
Sout en peper na smaak
SO MAAK JY:
Meng al die bestanddele vir die marinade.
Prik die hoenderboudjies en marineer vir
minstens 2 ure.
Braai oor die kole of onder die oondrooster.
Bestryk die hoenderboudjies gereeld met die
Marinade en draai dit af en toe om tot dit gaar
en goudbruin is.
MRS BALLS CHUTNEY CHICKEN WINGS:
8 -10 chicken wings, trim the pinions/tips off (I personally like it on!)
1/2 cup Mrs balls Peach Chutney( or flavour of your choice)
1/4 cup mayo
30 ml olive oil
Freshly ground black pepper
HOW TO COOK:
Preheat the oven to 200 degrees
In a bowl, combine the chutney, mayo, oil and pepper together. Add the chicken wings, make sure they are well coated. Arrange onto a non-stick baking tray and roast for 45 minutes until golden and sticky!
Or on the a grill outside.
Serve on a platter with samoosas and sweet chilli dip.
HEERLIKE HOENDERVLERKIES [ lekker "sticky" ]:
1 eetl olie
1 klein uie fyn gekerf
2 huisies knoffel
2 eetl heuning
4 eetl tamatiesous
4 eetlWorcestershire sous
2 eetl engelse mosterd
2 eetl Tabasco sous
8 hoender vlerkies, punte verwyder
2 eetl meelblom,
sout en pepper na smaak
SO MAAK JY:
Verhit die olie in n klein pannetjieen kook die uie en knoffel vir 3-4 min tot sag.
Voeg nou heuning, tamatiesous, Worcestershire sous, mosterd en Tabasco en prut vir so min of twee. Sit vlerkies in koekmeel en rol in die sous.
Braai oor medium vuur of in skottelbraaier.
CHICKEN BIRYANI AND HOW TO BLEND BIRYANI MASALA:
1 whole chicken,
1 tsp chili powder,
3/4 tsp salt,
a pinch of turmeric,
garam masala powder, coriander powder,
1 tbsp ginger garlic paste,
lemon/lime juice,
1 tbsp oil,
1/2 bunch mint, green chili, onion, and rice.
HOW TO COOK:
First, combine all the spices together and mix until they are well combined.
Now, add chicken and marinade it together, then add in yogurt on top of the dish.
Place this mixture into the fridge overnight, when finished, cook in a hot pot that will fit all the chicken.
In a separate pot, boil rice and wait until it's done and drain it.
Now take the rice and add it to the pot with chicken and cook everything together until the chicken is fully cooked.
Serve hot and enjoy!
COC AU VIN:
Snitte van die hoender soos jy daarvan hou (borsies, dytjies of sommer die hele toetie)
botter (vir die braaislag – olyfolie gaan nie werk nie, want die brandewyn het die botter nodig vir daardie sonderlinge smaak.)
piekeluie (die grootte, nie werklik gepiekel nie)
‘n paar gekneusde knoffeltoontjies meelblom
gedroogde tiemie
sout en peper na smaak
‘n teelepel tamatiepasta
sampioene
‘n Goeie skoot brandewyn
Goeie rooiwyn ertjies
vars tiemie
SO MAAK JY:
Meng die meelblom, gedroogde tiemie en sout en peper in ‘n plat bord. (Ek vat sommer altyd ‘n kleinerige skinkbord.)
Neem die hoenderstukke en druk dit in dié mengsel sodat dit aan alle kante mooit bedek is met ‘n meel-kruie-lagie.
Verhit nou die botter in ‘n swaarboompot.
Braai die hoenderstukke daarin tot goudbruin.
Haal uit en plaas eenkant op ‘n bord.
Braai nou die piekeluie, knoffel en sampioene in die bottermengsel en plaas die hoenderstukke weer terug in die pot. Laat goed warm word.
Gooi dan die brandewyn bo-oor en gee so ‘n minuut kans voordat jy dit met ‘n vuurhoutjie aan die brand steek.
Laat die vlamme goed bedaar voordat jy die rooiwyn oorgooi.
As die vlamme te erg is, kan jy altyd die rooiwyn gebruik om dit te blus.
Roer nou die tamatiepasta deur en rangskik die vars tiemietakkies bo-oor.
Verlaag die hitte en plaas ‘n deksel op die pot en laat prut vir ongeveer 1 uur.
Ongeveer 15 minute voor die einde van die kooktyd kan jy die ertjies (as dit bevrore is) byroer.
Haal die tiemietakkies uit.
Bedien met ‘n lekker Franse knoffelbrood.
ANNEMARIE SE MALEISE HOENDER: [ Deur Annemarie]
My kinders is nog klein so tyd vir voorbereiding is min. Met dié resep braai jy net die uie en voeg alles saam in die pot en vergeet daarvan tot jy greed is om op te skep. Wat dit ook heerlik maak, is dat dit geurig is maar nie brand nie, so meeste mense kan dit eet. Ek maak dit gereeld wanneer ons baie mense is en ek net lekker wil kuier sonder die rondhardloop om alles reg te kry.
Bestanddele
8 plus hoender porsies
20 ml Maleise speserye
1 blikkie kokosmelk
1 blokkie hoenderaftreksel
1 ui
2 tamaties
Só maak jy
1.Verwyder die hoendervelle.
2.Braai jou ui tot bruin met 'n bietjie olie (moet nie brand nie).
3.Meng die hoenderaftreksel met 'n bietjie water.
4.Voeg al die bestanddele by.
5.Laat prut vir 3 ure (of to hoender baie sag is).
6.Bedien met rys.
HOENDER EN SAGOBREDIE: [MALEISE HUISKOS]
HOENDER WAT MET SAGO BEDEK IS MET AARTAPPEL IN ‘N PEPERSOUS!
Lewer 6 – 8 porsies
125g sago
10ml kookolie
2 groot uie in ringe gesny
4 wonderpeperkorrels
4 kruienaeltjies
4 knoffelhuisies fyn gedruk
1 groen brandrissie fyn gedruk
1 groot tamatie gerasper
1kg hoenderstukke, skoongemaak
5ml koljanderpoeier
5ml komynpoeier
15ml varsgemaalde swartpeper
Sout na smaak
4 groot aartappels in blokkies gesny
100ml water
Vars gekapte pietersielie vir garnering
SO MAAK JY:
Week die sago in water en laat eenkant.
Verhit olie in ‘n mediumgrootte kastrol.
Voeg uie, wonderpeper, naeltjies, knoffel en brandrissie by en smoor tot sag en deurskynend.
Voeg die tamatie by en prut.
Voeg die hoenderstukke by en roer voortdurend om te voorkom dat die aanbrand.
Voeg al die droë speserye en sout by.
Wanneer die hoender verbruin het, voeg nog water by om ‘n sous te vorm en voeg die aartappels by.
Laat prut vir 15 minute.
Voeg die sago by, asook die water, soos benodig.
Prut die sous tot verdik en bruin is.
Skep in ‘n groot skottel en garneer met vars pietersielie.
Sit voor saam met witrys en beet.
GEBRAAIDE HOENDER: [JUNGLE OATS RESEPTE]
125 ml koekmeel
10 ml sout
5 ml peper
5 ml knoffelsout
2 eiers, geklits
250 ml Jungle Oats
6-8 hoenderporsies
olie vir diepbraai
SO MAAK JY:
1. Meng koekmeel en geurmiddels in ’n plastiese sak. Skud hoenderporsies in die meelmengsel in die sak totdat elke hoender-
porsie goed met die mengsel bedek is.
2. Doop die hoenderporsies in die geklitste eier, dreineer oortollige eier en rol in die Jungle Oats. Plaas die hoenderporsies op ’n bord.
(Moenie dat hulle oormekaar lê nie.)
3. Verkoel vir ± 30 minute in yskas.
4. Braai hoenderporsies in verhitte olie tot goudbruin. Dreineer op kombuispapier.
5. Bedien met slaai.
Lewer 6-8 porsies
Wenk:
Die verkoelingsperiode in die yskas verseker dat die Jungle Oats makliker aan die hoender vaskleef.
GURNA SE HOENDER: [GRIEKSE HOENDERGEREG]
Gurna Koegelenberg, haarkapper van Bela-Bela (Warmbad), sê sy is baie meer tuis met haar hande in iemand se hare as met haar hande in die kospotte.
Sy het nogtans ’n resep vir ’n Griekse hoender, wat haar gesin hulle vingers laat aflek — en boonop is dit so maklik soos vloek!
Bestanddele:
Hoender
6 tamaties (afgeskil)
6 eetlepels pietersielie
6 eetlepels knoffelvlokkies
3 eetlepels swartpeper
knippie sout na smaak
Metode:
1.Sit alles saam in ’n kastrol en kook totdat die hoender lekker gaar is.
HOENDER EN ROOIWYNPOT: [Resep: Henri du Plessis]
JY BENODIG:
2kg hoenderporsies, in kleiner stukke gesny
125g spekvleis, gesnipper
2 eetlepels botter
2 eetlepels olie
1 groot ui, gekap
3 knoffelhuisies, gekap
3 eetlepels brandewyn
1 koppie hoenderaftreksel
1 teelepel sout
1 teelepel swartpeper, gemaal
1 koppie droë rooiwyn
1 kg groente van jou keuse, geskil en gesny
½ koppie pikantrissies (Peppadews), grofgekap
2 eetlepels vars pietersielie, gekap
SO MAAK JY:
1 Hulle moet so “sss” sê. Verhit die potjie en braai die hoenderstukke en spek in ’n mengsel vanbotter en olie totdat dit goudbruin en bros is.
2 Nou raak dinge lekker. Voeg die uie en knoffel by en braai dit totdat dit sag is.
3 Pasop vir die vlamme! Gooi die brandewynby endaarna die hoenderaftreksel, sout en peper.
4 Skink vir jou ook een. Gooi die wynby en verhit die potjie tot kookpunt.
5 Sit nou agteroor. Sit dan die deksel op en laat dit vir 2 uur saggies prut.
6 Dit vul dinge aan. Voeg die groente en pikantrissies by en laat dit vir nog sowat 30 minute prut totdat die hoender en groente gaar is.
7 ’n Spatsel kleur. Roer heel laaste die gekapte pietersielie by en sit die potjiekos dan voor op rys.
ROASTED CHICKEN WITH HERBY TOMATO ORZO: [Author: Anél Potgieter . lifeisazoobiscuit.com]
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
•CHICKEN:
•6 Chicken thighs
•1t Dry oreganum
•Olive oil
•Salt
•Freshly ground black pepper
•TOMATO MIX:
•½ Tin (205g) Rhodes Oreganum and Basil Tomato Mix
•1 Tin (410g) Rhodes Whole Peeled Tomatoes – chopped
•1t Rhodes Tomato Paste
•3 Cloves of garlic finely grated
•60ml Olive oil
•200g Cherry tomatoes
•125ml Dry white wine
•Pinch of salt
•1t Ground black pepper
•1t Sugar
•PASTA RICE: [ORZO]
•300g Cooked pasta rice
•1T Olive oil
•250g Grated Halloumni cheese (if you don’t have Halloumni cheese you can replace this with hard grated feta cheese)
•1t Dry mint
•2T Fresh parsley – finely chopped
•2 T Fresh basil – finely chopped
Instructions
1.Preheat your oven to 200 °C or in your skillet with a lid, put some coles on the lid.
2.Rub some olive oil onto the chicken pieces.
3.Season the chicken with salt and pepper on both sides, sprinkle with the oreganum and then set aside.
4.Add all the ingredients of the tomato mix into an oven roasting pan and stir well.
5.Then place the chicken pieces on top of the tomato mix.
6.Put in the oven and bake for 35 minutes.
7.In the meanwhile cook your pasta rice.
8.Drain the pasta rice with a sieve (not a colander as the rice drops through) and wash under hot water.
9.Add the olive oil and mix.
10.Then add the rest of the pasta rice ingredients and mix well.
11.After 35 minutes take the chicken dish out of the oven.
12.Remove the chicken pieces and set these aside for the moment.
13.Also remove the whole baby tomatoes as we are going to use these for the salad later.
14.Add the pasta rice to the tomato mixture – mix well then add the chicken and thereafter put the whole dish back in the oven for 10 minutes and bake.
15.Take out of the oven and taste whether further seasoning if necessary.
16.Serve hot in individual bowls with the pasta rice serving as a bed on which to rest the roasted chicken breasts.
GEROOSTERDE HOENDER MET APPEL-EN-BEETSLAAI: [Kosredakteur: Vickie de Beer]
Genoeg vir 4
Gerasperde skil van 1 suurlemoen
5 ml (1 t) gekapte knoffel
10 ml (2 t) heuning
30 ml (2 e) olyfolie
4 hoenderborsfilette, sonder vel
3 bababete, in dun skyfies gesny
2 rooi appels, in dun lappies gesny
¼ rooikool, in dun repies gesny
’n hand vol bloubessies (opsioneel)
’n drukkie lemmetjiesap
’n hand vol kruisement
METODE:
1 Meng die suurlemoenskil, knoffel, heuning en olyfolie en marineer die hoenderfilette vir 20 min. daarin.
2 Verhit ’n riffelpan en braai die filette daarin tot goudbruin en gaar.
3 Meng die beet, appel, kool en bessies en gooi die lemmetjiesap oor. Strooi kruisementblare oor en sit met die hoender voor.
CHICKEN SATAY WITH PEANUT SAUCE: [FAST SIMPLE BUDGET FOOD]
CHICKEN SATAY:
Ingredients:
2 chicken breasts, 1 teaspoon chilli jam, cumin powder, kurkurma, 4 tablespoons salt soy sauce, 1 tablespoon oil
Number of persons: 2
HOW TO:
Cut the chicken breasts into cubes.
Mix 1 teaspoon chilli jam with cumin powder, kurkurma, 4 tablespoons salt soy sauce and 1 tablespoon oil.
Marinate the diced chicken breast for at least an hour in it.
Bake the chicken satay brown in a grilpan.
PEANUT SAUCE:
Ingredients:
250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam, dash of lemon juice.
HOW TO:
Put in a food processor 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam and a dash of lemon juice.
Turn on the machine until the peanut sauce is smooth.
Put the peanut sauce in a small pan and heat the peanut sauce slowly.
Serve the chicken satay with peanut sauce.
We ate noodles with it.
Enjoy!
CHICKEN BREAST WITH CURRY-CREAM SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
rice, 2 chicken breasts, 1 onion, 1 zucchini, 1 tomato, 2 tablespoons curry powder, 100 ml white wine 1 apple, 1 banana, 250 ml cream, salt, pepper,
Number of persons: 2
HOW TO COOK:
... Preheat the oven to 160 degrees.
Boil the rice according pack instructions.
Season the chicken breasts with salt and pepper.
Bake the chicken breasts around brown in hot butter.
Remove the chicken breasts from the pan, put the chicken breasts in an ovenproof dish and place the ovenproof dish about 15 minutes in the preheated oven.
Meanwhile bake 1 chopped onion, 1 diced zucchini, 1 diced tomato for about 5 minutes.
Add 2 tablespoons curry powder and 100 ml white wine and let the alcohol evaporate.
Add 1 diced apple and 1 sliced banana.
Stir briefly.
Add 250 ml cream and let simmer for about 5 minutes on medium heat.
Bring the curry-cream sauce to taste with salt and pepper.
Serve the curry-cream sauce with rice and chicken breast.
Enjoy!
MY WENK:
Maak dit met gemak in jou swartplatboompan.
RANCH CHEDDAR CHICKEN:
¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts
HOW TO COOK:
Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.
Bake at 375 degrees for 25 minutes or until juices run clear.
MY WENK:
Jy kan hierdie ook in 'n pan braai, heerlik
HOMEMADE KFC POPS CHICKEN: [Candace CREATION]
No there isn't really gluten free fried chicken at KFC (not that I know of!) but I have this recipe for mock "KFC" chicken seasoning in my family cookbook that my aunt put together one year for our family reunion so here it is, but made into gluten free chicken nuggets. My daughter was very happy to have chicken nuggets once again, the first time in mo...nths.
Gluten Free "KFC" Chicken Seasoning Mix
1 Tbsp salt (I like kosher)
1 Cup gluten free all-purpose flour blend (like silvana's or gluten free cooking school or bob's red mill )
1 Tbsp pepper
2 Tbsp paprika
1/2 tsp. garlic salt
1/2 Tbsp mustard powder
1/2 Tbsp fresh thyme
1/2 Tbps basil
1/2 tsp oregano 1/3 Tbsp ginger
(I don't always have every single ingredient, that's fine, just use this as a base)
HOW TO:
Take 2-3 boneless skinless chicken breasts and cut into bite size pieces.
In a large frying pan, add about 1/2 inch oil and heat over medium-high.
Mix all ingredients together in medium size bowl.
In another medium size bowl, break two eggs and slightly beat them.
Place chicken pieces into bowl with slightly beaten eggs and toss to coat.
Using a fork, transfer chicken pieces to flour mixture and toss/stir to coat pieces evenly with seasoning.
Space the gluten free chicken nuggets around the frying pan/sauce pan in a single layer and cook till golden crisp on one side, then flip over...about 5-7 minutes total. Adjust your temperature if you notice chicken nuggets are browning too fast or not cooking fast enough. When you think they look done, pick out the largest one and cut open with a knife to make sure it is cooked all the way through (no pink!). Work in batches.
Remove chicken nuggets from heat and place on paper towel lined cooling racks.
ENJOY!
Serve with russet potatoes cut up into french fries, coated lightly with oil and baked on parchment paper at 450 til crispy, then sprinkled with kosher salt and paprika.
HOMEMADE KFC FRIED CHICKEN: [FOOD FUN FREEK]
Ingredients
4 Chicken leg pieces ( you can take any kinda pecies)
1 Cup All purpose flour
Tomato ketchup/ hot and spicy chilli sauce
Pepper
1 egg
Salt to taste
Red chili powder
Bread crumbs ( You may refer my previous post for this )
Oil for frying
Preparation Method
•You need 3 medium size bowl/container for these. Take 1st bowl and add beaten egg, hot and spicy tomato sauce, salt, pepper, and any other seasoning you like. Take 2nd bowl and add all purpose flour, pinch of salt and red chili powder. Take last and 3rd bowl and add only plan all purpose flour and bread crumbs.
•Now, heat deep frying pan or a kadhai on medium heat.
•Take one leg piece and dip it into the first bowl and then dip it into the second bowl, coat the mixture well to the chicken. Now, dip it to the 1st bowl again and quickly remove it. Now, finally dip it into a 3rd bowl, coat flour and crumbs mixture well and now straight to the hot oil. Repeat the same for the rest of the chicken.
•Deep fry it until your chicken is golden brown and cooked well from inside on medium flame.
•Serve fried chicken with mayonnaise and tomatoe sauce or my favorate perri perri sauce.
HOENDER IN TAMATIE EN UIE:
1 hoender, in stukke gesny
1 ui, gekap
botter
1 blik tamatiepuree
125 ml witwyn
sout en varsgemaalde peper na smaak
METODE:
Berei eers die sous voor deur die tamatiepuree en witwyn saam te prut tot dit bietjie afgekook het. Geur met sous en peper.
Braai die hoenderstukke bruin in botter. Terwyl die hoender braai gooi jy die uie by.
Wanneer die hoenderstukke alkante bruin is draai jy die hitte af en gooi die sous by. Prut die hoender in die sous tot dit gaar is.
MY TERIYAKI HOENDER: [OUMA BEER]
SOUS:
¼ kop bruinsuiker
¼ kop sojasous
2e tamatiesous en
¼ kop water.
Meng goed en laat eenkant vir later.
METODE:
Neem jou oondbak en gooi 1 kop Basmatirys in
250g gemengde groente bo-oor dit
1 dun gesnyde rooiui
dan die ¼ kop spekstukkies en
pak dan jou hoenderporsies.
Gooi nou die teriyakisous + 2kop ekstra water vir jou rys oor en bietjie suurlemoenpeper [opsioneel].
Sit deksel op en plaas in jou konveksie wat op 180 grade C gestel is en ook op bak vir 50 minute.
WENK:
Jy kan dit ook in jou swartpot of prutpot maak.
HOENDER KASSEROL: [BOEREKOS MET LORRAINE]
Bestandele
8 hoenderdye
1 groot ui
250ml rou rys
4 groot aartappels
1 pakkie bruin uiesoppoeier
125ml blatjang
125ml mayonnaise
250ml water
sout en swartpeper
5ml hoenderspeserye
METODE:
Spuit oondbak met spray en cook. Voeg rou rys in oondbak. Skil aartappels en sny in skywe en rangskik bo-oor rys. Sny ui fyn en sprinkel oor aartappels. Spice hoender en rangskik bo-op. Meng uiesop,mayo,blatjang en water en gooi bo-oor hoender.
Bak by 180c,met deksel vir uur en n half. Verwyder deksel en bak nog n half uur sonder deksel tot hoender bruin is.
Genoeg vir 4 tot 5 mense.
MY WENK:
Maak in Buksie-oondjie of maak in potjie soos jy potbrood sal maak met kooltjies op die deksel.
HOENDER MET PERSKE BREDIE: [KNORR RESEPTE]
500g x Hoenderborsies
1 x Ui
1 x Red Pepper
1 x Blikkie Perskes
1 x Koppie Water
1 x Pakkie Knorr Stew Granules
Paprika
Tiemie
METODE:
Braai ui, red pepper en blokkies hoender en voeg paprika en tiemie by. Gooi water en die sous van die perskes by en roer totdat die kook. Voeg perskes en pakkie stew granules by. Roer gereeld. Laat dit prut vir ongeveer 20 minute. Bedien saam met rys.
20 MINUTE TERIYAKI CHICKEN AND RICE: [By: Krista]
Ever had one of those days when you know that as midday rolls into afternoon, your day is going to become one great big, long, overwhelming to do list? This recipe was brought about by one of those days. Usually I would stick to something like Mac & Cheese, but we'd eaten that the week before and I'm lucky if My Mr Right will eat that once a mont...h... So, I threw this together. It was a set it and forget it meal. Just what I needed.
Ingredients:
Pre-cooked Chicken (I typically keep grilled chicken in the freezer for stuff like this)
Rice
1/4 cup Brown Sugar
1/4 cup Soy Sauce
3 Tbsp of Ketchup
1/4 cup water
Directions:
In a bowl, mix brown sugar, soy sauce, water and ketsup. Stir until well blended. Set aside. Measure out enough rice to feed your family. Pour it into a rice cooker. If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye. Measure out the correct amount of liquid for your rice.
For example, I do 2 cups of dry rice for my little family. This means I will need 4 cups of liquid. I should have almost a cup of teriyaki sauce mixed in my bowl. I will then need approximately 3 more cups of water. If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly. Pour the teriyaki sauce in the rice cooker. Add the extra water. Dice the chicken and dump it in the cooker as well. Set the cooker to cook and walk away. Serve when the switch flips from "cook" to "warm", at least that's what mine does. I usually serve it with steamed veggies (that I cook in my Pampered Chef steamer) or mix the veggies right in.. Super simple and prep time is like ten minutes max.
COPYCAT CRACKER BARREL CHICKEN AND DUMPLINGS: RECIPE LION]
There are a ton of chicken and dumplings recipes out there, but none ever compare to my favorite. Cracker Barrel Inspired Chicken & Dumplings is just like the one you can get at the restaurant, but you don't have to leave home to get it.
Serves: 6
Ingredients
1 whole chicken
3 carrots, cut up
1 yellow onion, minced
4 stalks of celery, chopped
2 bay leaves
1 teaspoon thyme
2 teaspoons sage
pepper, to taste
pinch salt
5 quarts water
3 cups strained stock
2 carrots, chopped
2 celery ribs, chopped
1 small yellow onion, chopped
1/2 teaspoon sage
For Dumplings:
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons crisco [margarine or butter]
2 tablespoons parsley, chopped or 1 tablespoon of dill weed
1 1/4 cups milk
Instructions
1.Simmer all stock ingredients in water for about 45 minutes.
2.Remove chicken from pot and cool until able to handle. Skin and bone chicken and cut or tear into small pieces.
3.Strain stock reserving 3 cups or so.
4.Add chicken and ingredients list for soup. Bring to a simmer while you are preparing the dumplings.
5.Dumplings made with ingredients listed above.
6.Mix dry ingredients and cut in Crisco, using a pastry blender or two knives.
7.Add parsley or dill and stir milk in with a wooden fork. Do not overmix.
8.Drop by large spoonfuls on top of the simmering soup. Simmer 5 minutes with the lid off, then cover and simmer 15 to 20 minutes longer. Serve immediately.
COCA COLA CHICKEN WINGS: [Recipe adapted from appetite-romchina.com]
Cooking time: 30 minutes
Yield: 4 servings
Ingredients
2 tbsp canola oil
2 lb chicken wings, wings and drummettes separated
2 tbsp soy sauce
2 tbsp dry sherry or Chinese rice wine
3/4 cup Coca-cola (not diet or anything flavored!)
2 scallions, chopped
a few pinches of freshly ground black pepper
Directions
1.Preheat oven to 375 degrees F.
2.Make the sauce by whisking together the soy sauce, sherry, and coca-cola. Set aside.
3.Heat oil in a wok or deep skillet over medium-high heat. When the oil begins to smoke, add the chicken wings and sear on all sides until golden brown, about 3 minutes on each side. Pour in the prepared sauce and bring to a simmer. Continue to cook for 5 minutes or until the liquid has reduced to a glaze. Remove the chicken.
4.Season the wings with pepper. Spread on a lined baking sheet and roast for 20-25 minutes or until cooked. Garnish with chopped scallions and serve immediately.
**Helpful tips and common mistakes
Whenever you are searing meat, it is important to have your pan and the oil in the pan very hot. This way it cooks the outside of the protein, creating a nice golden color, without cooking the entire meat. If you try to flip the wings over too early, you will find that the wings stick to the pan. When they are ready, they will"unstickify."
As you can see below, I kept the wings whole, wing still attached to the drummette. You will get an even sear; however, if you do separate the two. You can see that if they are still attached, there are parts of the wings that do not touch the pan (I only chose to keep them together so it appears as if I'm giving each person more.)
When I first tried cooking the wings, the soy sauce mixture would reduce very quickly, not giving the wings enough time to cook. Therefore, I just simmered the wings in the liquid to give it the flavor and finished them in the oven.
You can choose to use the remaining reduced liquid as a glaze, but I found that the wings were so flavorful already that it's not necessary.
Even though these wings needed work, the outcome was well worth it. You get the slight sweetness from the soda and the saltiness from the soy sauce. It's especially a nice change from the typical fried wings. I served these wings with a side of baked sweet potato fries and you have a healthier version of a guilty meal!
FRANSE HOENDERKASSEROL: [ deur Anton Boshoff]
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
METODE:
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
MY WENK:
Maak hom gerus in jou swartpot en doen die rooster ding met die deksel op met kooltjies.
APPELKOOS EN PERSKEHOENDER MET PAPRIKA AARTAPPELS : [lorraine swanepoel]
Ek het hierdie resep by my Ma geleer. Dit het sy ontstaan gekry toe my Ma onverwags skoonfamilie gekry het. Sy was nie baie beïndruk nie en het boonop met n hengse tandpyn gesit. Sy moes aan n vinnige manier dink om aandete te maak en het sodoende op pad huis toe van die werk n boks appelkoos liqui-fruit sap gekoop saam met n... pak hoender boudjies. My Ma het die hoender boudjies in die sap gaargemaak in haar elektriese oondpan. Met die wat sy met tandpyn gesukkel het en boonop aandete vir baie honger monde te maak, was haar konsentrasie nie aldag daar nie. Sodoende het die eerste helfte hoender boudjies begin skroei in die sap en het n ietwat verbrande voorkoms gehad. Min gepla het my Ma toe die res van die hoender boudjies gaar gemaak. Sy het daardie aand die gebrande boudjies en die –nie gebrande boudjies voorgesit. My Pa was so ongelukkig omdat my Ma gebrande hoender aan sy familie voorsit! Tot ons verbasing het die skoon familie die geskroeide boudjies eerste verslind! Ek het mettertyd perskes tot die resep gevoeg en dit saam met die paprika aartappels en n groen slaai voorgesit. Dit bly n treffer in ons gesin!
Wenk: Hierdie gereg moet in n elektriese pan gemaak word. Die vinnige hitte dra by tot die sukses van die resep!
Hoender
12 hoender boudjies
1 L appelkoos sap (liqui fruit)
1 ui, grof opgekap
410g blik perskes
Hoender speserye
Vars pietersielie
1 hoendervleis ekstrak blokkie
Aartappels
10 klein aartappels
25ml Paprika
10ml Varsgemaalde sout
Handvol gekapte vars pietersielie
50ml Olyf olie/Avokado olie
Hoender:
Plaas die hoender boudjies, grof gekapte ui en appelkoossap in n elektriese pan. Dreineer die perskes. Gooi die perske stroop oor die hoender en kap die perskes in stukke. Hou die gekapte perskes eenkant. Strooi hoender speserye oor elke hoenderboudjie en krummel die hoender ekstrak blokkie daarby. Plaas die deksel van die elektries pan bo-op en laat kook oor medium hitte tot die vloeistof met die helfte minder is. Voeg dan die gekapte perskes daarby en kook verder sonder die deksel tot daar amper geen sous oor is nie en dit dik en taaierig is. Potbraai nou die hoender. Wees versigtig dat die nie brand nie maar jy wil he die hoender moet bietjie skroei. Dit gee die besonderse geur aan die hoender. Strooi dan die gekapte pietersielie oor die gaar hoender en bedien saam die paprika aartappels en n groen slaai.
Aartappels:
Was die aartappels deeglik. Sny in kwarte. Plaas die aartappels op n bakplaat. Gooi die olie oor die aartappels saam met die paprika, vars gemaalde sout en pietersielie. Meng alles saam, met jou hande, sodat elke aartappel bedek is met olie en die geurmiddels. Bak die aartappels vir 30-40min in die oond teen 190°C tot ligbruin en gaar.
MY WENK:
Maak aartappels soos resep van plataartappels op die rooster of in jou Buksie-oond.
Of bak aartappels in olie tot gaar en goudbruin.
CHICKEN A LA KING IN A HURRY: [MR FOOD]
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
1 cup chopped cooked chicken
1/4 cup milk
1/4 cup frozen green peas, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1 (4-ounce) can sliced mushrooms, drained
1 (2-ounce) jar diced pimiento, drained
4 slices whole wheat bread, toasted
Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
CHICKEN SPARERIBS: [MR FOOD]
Money-saving chicken thighs are the key to this twist on traditional Chinese pork spareribs. Our Chicken Spareribs recipe packs all the taste of that Asian sauce yet, thanks to the chicken, is a bit lower in fat.
Serves: 4
Cooking Time: 25 min
What You'll Need:
1 tablespoon vegetable oil
2 pounds boneless, skinless chicken thighs
3/4 cup plus 1 tablespoon water
1/4 cup soy sauce
1/3 cup packed light brown sugar
3 tablespoons ketchup
2 tablespoons apple cider vinegar
1 teaspoon chopped garlic
1/4 teaspoon ground ginger
1 tablespoon cornstarch
What To Do:
1.In a large skillet, heat oil over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes.
2.In a medium bowl, combine 3/4 cup water, the soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger; stir into chicken.
3.Bring to a boil, cover, then reduce heat to low and simmer 15 minutes, turning occasionally.
4.In a small bowl, combine cornstarch and remaining water. Stir into chicken and cook until sauce has thickened. Serve immediately
CHICKEN PARMAGIANA:
Serves 4
Prep time: 15 minutes
Cooking time: about 20 minutes
Chicken parma is one of the most popular meals served in pubs and clubs across the country, and it’s so easy to make at home. There are many versions – some have ham or eggplant on top of the chicken. In this version i have used three cheeses for a rich and saucy parma.
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 x 800g tin of chopped tomatoes
1 tablespoon sugar
½ teaspoon salt
¼ cup basil leaves, chopped
4 small single chicken breasts
1 cup plain flour
salt and white pepper
2 eggs
3 cups fresh breadcrumbs
Vegetable oil for frying
Topping
200g ricotta cheese
½ cup grated mozzarella cheese
1 cup finely grated parmesan cheese
METHOD:
Heat the oil in a medium saucepan over medium heat and add onion and garlic. Cook 3-4 minutes or until soft. Add the tomatoes, sugar and salt and bring to the boil; reduce the heat slightly and simmer for a further 20 minutes, or until reduced to about 2/3 of its original volume. The sauce should be quite thick. Taste and add more salt if required. Remove from the heat and stir through the chopped basil.
Meanwhile, cut the chicken breasts in half horizontally to make two equally thick pieces. Place between two sheets of Glad wrap and gently bash with a meat mallet until they are an even thickness.
Place the flour in a shallow bowl and season with salt and pepper, then beat the eggs in a second shallow bowl with 1 tablespoon water. Place the breadcrumbs into a third shallow bowl.
Line up the flour, egg and breadcrumb bowls in a row. Dip each piece of chicken into the flour, then the egg, and followed by the breadcrumbs, shaking off the excess.
Pour enough oil to come up 5mm up the side of a large frying pan or chef’s pan . Heat over medium heat and fry the chicken pieces in batches – don’t overcrowd the pan. Cook for about 3 minutes each side, by which time they will be golden brown and cooked through but still juicy in the middle. If the heat is too high they will colour too quickly and not be cooked enough in the middle. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the fillets.
Preheat a grill on high and arrange the chicken on a baking tray. Spoon the tomato sauce over the top of each chicken piece and top with a few pieces of ricotta. Sprinkle with a generous handful of mozzarella and finish with the parmesan cheese. Put the baking tray under the grill for about a minute or two, or until the parmesan starts to turn golden. Serve piping hot with steamed seasonal vegetables or salad.
CHICKEN CORDON BLEU: [Rencia Odendaal Pretorius]
Hoender filette – kap plat met piering of vleis hammertjie. Gooi bietjie sout en peper op hoender.
Neem vars spinasie blaar en sit bo-op filette
Sit feta kaas/maaskaas bo-op
Sny so 2 velletjies ham in blokkies en sit op
... Geur met sout en gemaalde peper
Rol toe en neem nou “streaky bacon”en rol om die hoender
So 2 of drie stukke – steek vas met tandestokkies
Sit in bakplaat
Maak ‘n sous van chutney, garlic, suurlemoensap n bietjie wostersous en smeer bo-oor die hoender. Gooi so ‘n paar stukkies roosmaryn op as jy het. Ek het sommer Ina Paarman se Rosmary and olive speserye oorgegooi.
Bak in oond by 180grade C tot gaar. Smeer elke nou en dan van die sousie oor
Bedien met kapokaartappels, ertjies en mengelslaai of potato wedges. Lekker vla-ertjie botterskorsie werk net so lekker saam met die resep.
** Jy kan basies jou fillet vul met enige iets – ek het al gevul met spek en spinasie en kaas en ook spruit uie en peppadews.
Maak 'n lekker kaassousie om oor die hoender te gooi.
MY WENK:
Maak hom in jou platboompan met deksel op en kooltjies bo-op deksel soos 'n potbrood of in Buksie-oond.
Of braai in jou platboompan tot gaar.
'n Lekker sampioensousie sal ook lekker hieroor werk.
CHICKEN BROCCOLI CHEDDAR BRAID: [CAT FROM FOOD FAMILY FINDS]
Tried another recipe. Yet again, we were not let down.
1 Puff pastry
1 cup chicken chunks, cooked
1 cup cheddar cheese
1 cups broccoli, steamed and chopped
1/4 cup light mayonnaise
1/2 egg yolk (approximately)
fresh rosemary
METHOD:
Preheat oven to 375 degree. On a parchment paper lined cookie sheet, spread pastry length wise to form a long rectangle. Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the pastry. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 26 – 28 minutes until golden brown. (If you use this recipe doubled to what the original post calls for, the bake time is 28-30 minutes.)
Halved recipe shared here serves 4.
TIP:
Have you already thought what my sister and I voiced almost in sync while enjoying this for dinner? Yes, we thought bacon should most definitely be added to this recipe next go around.
MY WENK:
Kan in platboompan gemaak word soos met potbrood of in Buksie-oondjie.
Kan ook as 'n braai pie gemaak word, dan hoef jy nie die vleg ding te doen nie, maak hom dan nie vierkantig en plat.
Sit tamatie stukkie ook by.
CHICKEN AND DRIED FRUITS:
INGRIEDIENTS
1 cup dried fruit
1 cup orange juice
2 Tbsp vinegar
1 Tbsp/15 mL honey
1/4 tsp nutmeg
6 Tbsp whole wheat flour
salt
pepper
about 750 g chicken pieces
4 Tbsp/60 mL butter
METHOD TO COOK:
Put the fruit, orange juice, vinegar, honey and nutmeg in a saucepan.
Cook over medium-low heat for about 10 minutes, stirring occasionally.
Meanwhile, put the flour, salt and pepper in a plastic bag.
Melt the butter in a skillet that has a cover.
Place the chicken pieces in the bag, one at a time, and shake to coat them evenly with flour.
Place the chicken pieces in the skillet.
Brown them on all sides.
Remove any fat from the pan.
Pour the sauce over the chicken.
Cover and simmer over medium-low heat until cooked (at least 20 minutes, probably more)
Serve hot.
MOROCCAN CHICKEN POT: [NICE, VERY, VERY NICE!]
I hope you try this succulent sweet/savory dish. It’s easy on the pocket book and if served on whole wheat cous-cous or basmati rice, will serve at least six.
Enjoy!
Ingredients
•1 teaspoon cumin
•1 tablespoon sweet paprika
•1 teaspoon coriander
•1 teaspoon tumeric
•1/4 teaspoon cinnamon
•1 1/2 pounds boneless, skinless chicken thighs
•3 tablespoons olive oil
•1 1/2 cup onion, chopped
•4 cloves garlic, minced
•1-28oz can petite diced tomatoes and juice
•2 cups chicken or vegetable stock
•1/2 cup raisins or chopped prunes
•1/2 cup kalamata olives, halved
•4 tablespoons fresh lemon juice
•1/4 cup fresh chopped parsley
•1/4 cup fresh chopped cilantro
•ground almonds for topping
Instructions
1.Mix spices well in a small bowl
2.Place chicken thighs on a plate or platter and sprinkle both sides with spice mixture. Pat thighs and cover with plastic wrap. Set aside while chopping remaining ingredients. This step can be done the as far as 24 hours in advance.
3.In your dutch oven or heavy pan, heat olive oil on medium heat.
4.Brown chicken thighs on both sides.
5.Add onion and garlic and cook until onion softens. Watch your temperature. Keep it as high as possible without burning ingredients.
6.Add diced tomatoes and stock, stir well and bring to a low boil.
7.Reduce heat and simmer for 30 minutes.
8.Add raisins and olives and simmer for at least another 15 minutes.
9. NOTE – at this point the dish will appear to need salt. Resist adding to much, as the olives will release some of their salty brine and the additions of lemon, parsley and cilantro will significantly brighten the flavor without added salt.
10.Fifteen minutes before you plan to serve the tagine, add lemon juice, parsley and cilantro and allow to simmer for remainder of time.
HIERDIE WAS GISTERAAND MY WEERGAWE VAN NANDO'S SE ETE WAT ONS GEWOONLIK WOENSDAE EET!
Hulle vra R98 vir ½ hoender, wedgies en slaai. Ek het gevoel hierdie raak na bietjie aan die duur kant en ek sal bietjie self moet kyk hoeveel kan 'n mens spaar deur dit self te doen.
Wel ek het 'n hele plathoendertjie in my konveksie gemaak @ 180 grade C vir 35 minute. Het bietjie gesmeer met mild peri-perisous ...en toe helfte van 'n pakkie Royco chicken poeier marinade oorgestrooi met suurlemoenpeper. My 3 aartappels eers in mikrogolf gekook tot half gaar vir 10 minute, toe het ek dit gesny in wedgies en potato wedge mustard and honey oorgestrooi en in die konveksie-oond gesit vir 30 minute op grill. My slaai gemaak en toe werk die hele storie my R30 per kop uit, 'n besparing van R38 op Nado's se lekker hoendertjie-ete.
Neem in ag, ek het 'n hele flattie gaargemaak, so ek het nog slaai oor en hoender vir 'n heerlike hoenderslaai vir vanaand. En al moet ek dit nou self sê my weergawe was baaaaaaaaaie lekker en baaaaaaaaaaie meer gesonder het nêrens enige olie gebruik nie.
Jy kan hierdie ete ook by 'n kamp maak, flattie oor die kole en jou wedgies [ek het al die resep vir wedgies gegee] en slaai.
SUURLEMOENHOENDDER MET SAMPIOENE EN OLYWE: [Deur ARINA DU PLESSIS]
2 suurlemoene, baie dun gesny en pitte verwyder
4 hoenderdye en 4 hoenderboudjies, met vel
1 pakkie (100 g) groen olywe, goed gedreineer
1 pak (250 g) knopiesampioene, gehalveer
15 ml kappertjiesaad of kappertjiebessies (‘‘capers’’ of ‘‘caper berries’’)
500 ml hoenderaftreksel
30 ml fyngekapte tiemie
Sout en vars gemaalde swartpeper na smaak
Olie
Sout
METODE:
Voorverhit die oond tot 160 °C en voer ’n bakplaat met bakpapier uit. Rangskik die suurlemoenskywe daarop en besprinkel met sout. Oondrooster vir sowat 20 minute tot dit half-droog is.
Braai intussen die hoenderporsies in ’n groot swaarboompan bruin. Skep uit en braai die sampioene, olywe en kappertjiesaad vir ’n paar minute in die uitgebraaide hoendervet.
Pak die hoender terug in die pan en voeg die aftreksel en tiemie by. Verhit tot kookpunt, bedek en prut vir 45 minute. Haal die deksel af, voeg die suurlemoenskyfies by en bak verder bruin in die oond vir sowat 20-25 minute. Geur na smaak met sout en peper en sit voor op rys of koeskoes.
Lewer vier tot ses porsies
MY WENK:
Kan hierdie gereg in jou swartplatboompan maak, begin deur die suurlemoenskywe daarin te rooster en volg dan die resep soos aangegee. Baie lekker!
TRADISIONELE HOENDERKERRIE: [ROBERTSONS RESEPTE]
15 hoenderdytjies, vel en been verwyder
½ koppie gegeurde meel
4 e olyfolie
2 uie, in wigvormige skywe gesny
1 t ROBERTSONS GINGER
1 t ROBERTSONS TURMERIC
1 t ROBERTSONS CUMIN
1 t kerriepasta
2 tamaties, in kwarte gesny
1 koppie hoenderaftreksel
METODE:
1 Sny die hoenderstukke middeldeur.
2 Bestrooi die vleis met ’n bietjie meel.
3 Verhit die helfte van die olie in ’n swaarboompan en verbruin die hoender goed.
4 Skep dit uit en hou eenkant.
5 Verhit die res van die olie en braai die uie, speserye en kerrie-asta vir sowat 7 minute of tot die uie sag is en lekker ruik.
6 Skep die hoender terug in die pan.
7 Voeg die tamaties en aftreksel by en prut vir sowat 20-30 minute of tot verdik. Voeg nog vloeistof by indien nodig.
8 Sit voor met sagte, veerligte rys.
HOENDER STROGANOFF: [Deur STELLA ERASMUS]
8 hoenderborsies, sonder vel en been
Sout en varsgemaalde swartpeper
30 g botter
15 ml olyfolie
100 g preie, in dun ringe gesny
2 knoffelhuisies, grof gekap
250 g sampioene, gehalveer
50 ml witwyn of groente-aftreksel
250ml suurroom of bulgaarse jogurt
40 ml heelkorrelmosterd
30 ml fyngekapte pietersielie
SO MAAK JY:
Sny die hoenderborsies in repe en geur met sout en peper. Verhit botter en olyfolie in ’n medium-grootte kastrol en braai die hoenderrepe bietjie-bietjie oor hoë hitte. Skep uit en hou eenkant.
Braai die preie, knoffel en sampioene in dieselfde kastrol (gebruik die vet en pansappe van die hoender) en braai tot geurig. Geur met sout en peper. Giet die witwyn, suurroom en heelkorrelmosterd by, bring tot kookpunt. Verlaag die hitte en prut tot die sous effens verdik.
Skep die hoender terug in die pan by die mengsel, roer die pietersielie by en sit voor saam met kapokaartappels en groenslaai.
Genoeg vir ses mense.
GEROOKTEHOENDER EN BROCCOLITERT: [Kos & onthaal - Idees tydskrif]
Dis vinnig, dis maklik en die meeste van die bestanddele het jy reeds in jou koskas.
Genoeg vir: 4
Oondtemperatuur: 180 ˚C
• 15 ml groenteolie
• 15 ml botter
• 1 ui, gekap
• 250 g gerookte hoender, gekap
• 250 g broccoli, in blommetjies gebreek
• 30 ml gekapte pietersielie
• 500 ml (200 g) gerasperde cheddar
• 2 groot eiers
• 250 ml melk
• 50 ml bruismeel
1 Verhit die olie en botter in ‘n pan en soteer die ui vir twee minute tot sag. Voeg die hoender by en maak dit deurwarm. Voeg die broccoli by en roerbraai dit vir twee minute. Haal dit van die plaat af en voeg die pietersielie by.
2 Skep die kaas en hoendermengsel in lae in ‘n gesmeerde oondvaste bak.
3 Klop die eiers, melk en meel saam en gooi dit oor die tert. Bak dit in die oond vir 30 minute of tot gestol en goudbruin.
WENK:
Kan ook in jou Buksie-oondjie gemaak word en ook in jou swartpot.
OF in jou mikrogolf.
DEENA SE BOTTERHOENDER: [MasterChef - Deena Naidoo]
Bestanddele
1kg hoenderborsies, bene en vel verwyder en in 2cm-blokkies gesny
Vir die marinade:
. 1e suurlemoen- of lemmetjiesap
6 naeltjies
. 8-10 peperkorrels
. 1 kaneelstokkie
. 2 lourierblare (vars is beter, as jy net gedroog het, gebruik 4 blare)
. 3g koljandersade
. 3g komynsade
. 3 kardamompeule of sade
. 8-10 heel amandels
. 3g rissievlokkies
. 3g borrie
. 250ml volroom ongegeurde Griekse jogurt
. 30ml klapperroom
Vir die bredie:
. 20ml sonneblomolie
. 2 groot uie, fyngekap
. 6 vet knoffelhuisies, fyngekap
. 10g vars gemmer, fyngerasper
. 480g blik tamatiepuree
. 500ml hoenderaftreksel
. ’n hand vol vars kerrieblare (vars is die beste, maar as jy gedroogde blare gebruik, gebruik ’n bietjie meer)
. ’n knypie sout en suiker, na smaak
. 45g botter
. vars koljanderblare vir garnering en geur
Metode
1. Plaas die hoender in ’n glasbak en voeg die suurlemoen- of lemmetjiesap by. Bedek en hou eenkant.
2. Verhit ’n skoon, droë pan oor mediumhitte en voeg die naeltjies, peperkorrels, kaneelstokkie, lourierblare, koljander, komyn, kardamom en amandels by. Rooster die speserye liggies vir ’n paar minute tot lig gerooster en geurig, roer gereeld.
3. Plaas die mengsel in ’n koffiemeul en maal tot ’n poeier. Voeg dit by die jogurt en klapperroom. (As jy nie ’n koffiemeul het nie, plaas die mengsel saam met die jogurt en klappermelk in jou voedselverwerker en meng).
4. Voeg die jogurtmengsel by die hoender, roer goed, bedek en laat vir 2 uur in die yskas marineer.
5. Om gaar te maak: Verhit die sonneblomolie in ’n groot pan en voeg die uie by. Soteer tot goudbruin en voeg dan die knoffel en gemmer by.
6. Kook liggies vir ’n paar sekondes en voeg dan die tamatiepuree by. Laat opkook en voeg die hoenderaftreksel en kerrieblare by (ek kap graag die blare fyn). Laat opkook en verlaag dan die hitte. Prut onbedek totdat die sous heelwat gereduseer en verdik het.
7. Voeg die hoender en jogurtmengsel by en roer goed. As jy nie hou van die skerp smaak van die tamatie-en-jogurtkombinasie nie, voeg suiker na smaak by. Voeg ook sout na smaak by.
8. Kook vir ’n paar minute tot die hoender deurgaar is. Voeg laastens die botter by en moenie weer kook nie anders gaan die sous skif.
Garneer met koljanderblare en sit voor saam met basmati-rys, sambals en naanbrood.
BUFFALO GRILLED CHICKEN: [4 INGREDIENCE]
2kg Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste
WHAT TO DO:
Coat grill with cooking spray and Pre Heat Grill.
Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.
In a small bowl add the wing sauce.
Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.
MARMALADE CHILLI CHICKEN: [ALMA PRETORIUS]
6 Chicken pieces
½ cup Orange Marmalade
1-2 tsp Chilli powder
... Preheat oven to 180C.
Arrange chicken pieces in oven dish.
Combine Marmalade and chilli powder and spoon over the chicken
pieces.
Bake for 30 minutes or until done.
Or use it as marinade to BBQ chicken.
MY WENK:
Braai hoenderstukke in platboompan tot goudbruin.
Voeg die marmelade, chilli by en 'n lekker klont botter.
Voeg 125ml water by.
Roer goed en laat hoenderstukke hierin gaar word.
Dit sal ook 'n lekker sousie hê.
ONTBEENDE HOENDERBORSIES MET GEMMERSUURLEMOENS-SOUS: [Met dank aan Andre Watson]
Vir 6 mense:
6 ontbeende Hoenderbors filette
Swart peper
Gemmer-Suurlemoen sous:
½ koppie bruin suiker
¼ koppie suurlemoensap
2 eetlepels Rum
3 teelepels gerasperde groen gemmer
2 fyngemaakte knoffelhuisies
Tabasco sous
SO MAAK JY:
Kombineer al die bestanddele vir die sous, roer oor egalige hitte sonder dat dit kook totdat suiker opgelos het, en verhit dan verder totdat die sous kook.
Gooi swart peper op albei kante van die hoenderbors filette na smaak.
Braai tot sag, en druip gemmer-suurlemoensous oor gereeld.
Bedien oorblywende sous by opskep oor borsfilette.
PARMASANE CRISPY CHICKEN FINGERS:
Ingredients
½ cup, plus 1 Tbsp. olive oil
4 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
1 Tbsp. fresh basil, chopped
salt and pepper
½ cup all-purpose flour
2 large eggs
1 cup panko [make your own breadcrums]
1 cup shredded parmesan cheese
1.5 lbs. chicken tenderloins
Directions
1. Heat 1 Tbsp. oil in a saucepan over medium-high heat until shimmering. Add garlic and cook until fragrant (30 seconds). Stir in tomatoes and simmer until thickened, about 7 – 10 minutes. Stir in basil and season with salt and pepper. Cover and keep warm.
2. Spread flour in a shallow dish. Beat eggs in a second shallow dish. Combine cheese and panko in a third dish.
3. Pat chicken dry with paper towels and season with salt and pepper. One at a time, dredge in flour dip in eggs and coat with panko mixture.
4. Heat 1/4 cup oil in a large non-stick skillet over medium heat until shimmering. Cook half of chicken until golden brown on each side and center reaches 170 degrees F. Place on paper towel lined plate. Repeat with remaining oil and chicken.
5. Serve chicken with marinara sauce.
PERI PERI SPATCHCOCK CHICKEN:
2 whole chickens or 4 small chickens
•3Tbs peri peri
•3 large lemons – juice and rinds
•10 bay leaves
•10 cloves garlic
•2Tbs aromat
•Black pepper – a good grinding
•1Tbs smoked paprika [die gewone sal ook reg wees]
½ bottle of dry white wine
•½ cup olive oil
•6 large onions finely sliced
•3 stems of fresh rosemary
•2Tbs ground cumin
Method
Peri-peri ingredients:
Mix this whole lot up in a nice big jug.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I find it’s better to spatch cock your chickens because whole chickens on the braai are tricky little devils – so I spatch cock them – marinate them – par cook them either in the oven for 25 minutes at 180d or the microwave for 10 minutes each and just finish them off on the coals or gas braai for literally 5 minutes.
How to Spatchcock a Chicken:
Turn you chicken breast side down.
Using some scissors cut from the bum right through to the neck.
Open it out and flatten it – use one hand over the other and push down with your whole body weight on the breast bone until it cracks – it’s a bit creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to penetrate well.
Place each bird into a Ziploc bag and divide the marinade between them – I throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!
I par cook each one for 10 minutes in the microwave and then finish them off on the braai for 5 minutes to get that nice smokey – chargrilled – crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.See more
ONTBEENDE HOENDERROL: [Resep en stilering: Tiaan Langenegger; Foto’s: Ruvan Boshoff]
Dié een kry die hoofrol!
Hoendervleis kan vinnig droog raak as jy dit kook of braai. Veral té warm kole kan ’n geurige hoender sommer heeltemal opdons. As jy ’n heel hoender op dié manier gaarmaak, behou die hoender sy natuurlike sappe.
Jy benodig
olie
1 pakkie sampioene, in skyfies gesny
1 groot ui, gekap
’n paar knoffelhuisies, fyngekap
sout en peper na smaak
1 heel hoender
Só maak jy
1 Verhit jou swart platboompot oor die kole en braai dan die sampioene, uie en knoffel in ’n bietjie olie. Geur dit met sout en peper na smaak.
2 Sprei die ontbeende hoender met sy velkant na onder op ’n stuk foelie wat jy dubbeld gevou het.
3 Skep die sampioen-en-uievulsel op die hoender en rol dan die vleis versigtig op.
4 Rol die hoenderrol in die foelie toe en draai die twee punte stewig toe soos dié van ’n Kersklapper.
5 Versprei al die hoenderbene wat jy uitgesny het, oor die platboompot se bodem en gooi omtrent 2 koppies water by voordat jy die foeliepakkie bo-op dit neersit.
6 Kook die rol vir 1 uur op ’n driepoot oor die kole.
7 Draai die hoenderrol ná ’n halfuur om.
8 Lig die pakkie uit die pot en laat dit effens afkoel.
9Vou die foelie oop en sny die hoenderrol in skywe.
20 MINUTES GARLIC, ROSEMARY CHICKEN AND BROWN RICE DINNER:
Serving Size : 4
1 tablespoon oil
4 small boneless skinless chicken breast halves
3/4 teaspoon garlic powder -- divided
3/4 teaspoon dried rosemary leaves -- crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz)
1/3 cup water
2 cups uncooked Minute brown rice
HOW TO COOK:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes.
Remove from heat.
Let stand 5 minutes.
15 MINUTE CHEESY CHICKEN AND VEGGIE RICE:
2 kg boneless skinless chicken breasts, cut into chunks
1 can (14-1/2 oz.) chicken broth or make your own
2 cups MINUTE White Rice/noodles, uncooked
1 pkg. (16 oz.) frozen vegetable blend, thawed
3/4 lb. (12 oz.) Pasteurized Prepared Cheese Product, cut up
Spray large skillet with no stick cooking spray. Heat skillet on medium-high heat. Add chicken; cook and stir 3 minutes or until browned.
Add broth; stir. Bring to boil.
Stir in rice, vegetables and prepared cheese product; cover. Cook on low heat 5 minutes or until chicken is cooked through. Stir until prepared cheese product is melted.
STICKY CHICKEN WINGS: [MARTHA STEWART]
Het hierdie oor Kersfees gemaak met 12 vlerkies en 8 dye. Daar het net mooi niks oorgebly nie, dis absoluut die BESTE wat ek nog ge-eet het. Het die oornag in marinade in yskas gebêre en volgende dag gebraai oor die kole. Het ook die sous sommer op die rooster "ge-reduce" tot so 'n lekker taai sous en weer die gebraaide hoenderstukkies daarin gegooi en deurg...eroer. FINGERLEK LEKKER!!!!
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.
•Total Time 1 3/4 hour
•Yield Serves 4
Ingredients
•3/4 cup packed light-brown sugar
•1/4 cup fish sauce
•1/4 cup fresh lemon juice (from 2 lemons)
•2 tablespoons soy sauce
•1-inch piece fresh ginger, smashed and peeled
•1 serrano or jalapeno chile, halved lengthwise, plus sliced chile for serving (optional)
•2kg chicken wings, cut in half at joint (wing tips removed)
Directions
1.Preheat oven to 300. In a 9-by-13-inch baking dish, whisk together brown sugar, fish sauce, lemon juice, and soy sauce until sugar dissolves, 2 minutes. Add ginger, chile, and chicken wings; toss to coat. Arrange wings in a single layer.
2.Bake wings 1 hour. Increase heat to 450 and bake until sauce is reduced and wings are glazed, 30 to 35 minutes more, turning wings occasionally. Serve wings with sliced chile if desired.
Cook's Note
Pork ribs variation: Instead of wings, you can use separated pork spare ribs. Cover with foil for the first hour of cooking, then remove foil and increase cooking time by 10 minutes.
KFC INSPIRED FRIED CHICKEN: [MR FOOD]
Watch out Colonel because My KFC Inspired Fried Chicken is just is good as your crispy chicken recipes. Made with my not so secret herbs and seasoning, this will leave you coming back for more and enjoying bite after bite.
Ingredients
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds of chicken (legs, thighs, breast - whatever preferred)
1/2 teaspoon garlic salt
1/2 teaspoon chili powder, or to taste
1/2 teaspoon ground sage
1/2 tablespoon onion salt
1/2 tablespoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon basil, oregano, thyme, each
1/2 teaspoon all spice
2 cups flour
3 eggs
1 cup or 2 cups of water
3/4 cup cornstarch
1/2 teaspoon marjoram
1/2 tablespoon paprika
Instructions
1Preheat oven to 300 degrees F.
2.Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into water in separate bowl.
3.Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
4.Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.
MY WENK:
Maak verder gaar in Buksie of braai tot gaar op die rooster.
Jy kan dit ook in mikrogolf verder gaarmaak op Hoog.
AUTHENTIC HAWAIIAN HULI HULI CHICKEN: [Author: K-Jon Chef ]
Total Time: 10 hrs
Ingredients:
2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
SAUCE:
2¼ cups pineapple juice
¼ cup brown sugar
¼ cup soy sauce
¼ cup ketchup
¼ cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauces (sriracha sauce)
Directions:
1 Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty. 2 glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes. 3 Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
"DRUNKEN CHICKEN": [MR FOOD]
Drink in the exciting flavor when you add a bit of tropical tasting rum to our "Drunken" Chicken recipe. This lively easy main dish meal suits a weeknight as well as company!
Serves: 4
Cooking Time: 30 min
What You'll Need:
4 boneless, skinless chicken breast halves (1 to 1-¼ pounds), flattened to ½-inch thickness
1/4 cup light rum
1/4 teaspoon ground nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
2 tablespoons butter
8 ounces sliced fresh mushrooms
1 cup cream of coconut
What To Do:
1.Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.
2.In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.
3.In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.
4.Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.
Notes
•Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.
We like to serve this with a side of wild rice.
FRANSE HOENDERKASSEROL: [PASELLA - deur Anton Boshoff]
BESTANDDELE:
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
Metode
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
MY WENK:
Maak hom in jou potjie of in jou Buksie-oond.
KRUMMELHOENDER MET SAMPIOEN KAASSOUS: [BRON ONBEKEND]
8 hoenderporsies
sout en peper
olie vir diepbraai
125 ml koekmeelblom
125 ml droë broodkrummels
5 ml hoenderspeserye
5 ml paprika
2 ml peri-peri-poeier
2 ml gemengde speserye
1 ml fyn naeltjies
100ml meel
SOUS:
75 ml koekmeelblom
15 ml margarien
750 ml melk
5 ml sout
3 ml swartpeper
1 blik (285 g) roomsampioene
250 ml gerasperde cheddarkaas
SO MAAK JY:
Kook hoenderporsies tot amper gaar op die stoof of in die mikrogolf. Laat effens afkoel en maak elke porsie droog met papierhanddoek. Geur met sout en peper. Verhit olie in ’n diep kastrol. Meng al die droë bestanddele. Doop elke hoenderstukkie in die melk en rol dan in gegeurde meelmengsel. Skud oortollige meel af en braai in olie tot goudbruin.
Maak intussen ’n Witsous van die meel, margarien en melk. Geur met sout en swartpeper. Roer roomsampioene en cheddar-kaas by. Sit gebraaide hoenderporsies warm voor met die sampioen-en-kaas-sous.
LOUWTJIE SE ONDERSTEBO-HOENDERPOT: [BRON ONBEKEND]
5-6 aartappels, geskil en gehalveer
• 125 ml kookolie
• 4 geelwortels, geskil en in ringetjies, gesny
• 250 g jong murgpampoentjies, gehalveer
• 250 g blomkool, in groterige stukke gesny
• 375 ml bevrore ertjies
• 1 heel hoender
• 10 ml hoenderspeserye
• 10 ml sout
• 5 ml paprika
• 2 ml gemengde speserye
• 125 ml water
SO MAAK JY:
Verhit potjie oor kole. Braai aartappels in olie tot goudbruin. Pak groente op aartappels in volgorde waarin dit aangegee is. Sny hoender deur borsbeen oop en vlek dit oop oor groente met velkant na bo. Strooi geurmiddels oor en giet water versigtig oor. Sit deksel op. Skep rooiwarm kole op deksel en laat 1 uur prut tot gaar. Moenie die deksel oplig voor uur verby is nie. As die kole op die deksel afkoel, vervang dit deur warm kole.
ELIZE SE ONGELOOFLIKE HOENDERKERRIE: [RSG RESEPTE]
Metode
Bedien 6 mense
1 middelslag hoender
3 uie
1 t botter of olie
3 gerasperde Granny Smith appels
½ koppie sultanas
1 eetl Cartwrights kerrie
1 t borrie
3 blokkies hoenderekstrak
1 suurlemoen
2 eetl appelkooskonfyt
3 t maizena
SO MAAK JY:
Kook 1 hoender stadig tot gaar in 1 liter water met sout en peper. Ontbeen en hou saam met vloeistof eenkant.
Braai in botter: 3 groot uie opgesny tot deurskynend maar nie bruin nie.
Voeg dan 3 appels by uie plus die halwe koppie sultanas. Braai so 5min.
Voeg nou 1 eetl Cartwrights kerriepoeier by plus 1 teelepel borrie. Meng goed deur.
Bedek met kookwater, net genoeg sodat mengsel net toe is met water.
Kook vir 5 min.
Voeg nou hoender met vloeistof waarin gekook is by kerriemengsel.
Voeg 3 hoenderekstrak blokkies by en kook stadig vir omtrent 20min.
Voeg sap van 1 suurlemoen by asook 2 eetl appelkooskonfyt en kook nog 5 min.
Meng 3 teelepels maizena met bietjie water en voeg by hoender en kook nog so 5min.
Bedien met rys en piesangslaai, HEERLIK! HEERLIK!
ANITA SE GOU VROU MANGO-HOENDERKERRIE: [A LITTLE BIT OF EVERYTHING]
Bestanddele:
1 ui - gekap
8-10 hoenderstukke, met vel en been
½ koppie water
½ fles Mango atjaar (by meeste winkels beskikbaar)
4 groot aartappels, geskil
SO MAAK JY:
Braai die gekapte ui en hoenderstukke tot bruin. Voeg die res by en laat dit prut tot gaar. Jy hoef nie sout en peper by te voeg nie, want die atjaar bevat al die speserye en geure vir 'n outentieke kerrie.
Bedien saam met Basmati rys, vars kolijanderblare en Bulgaarse jogurt.
Ek hoop die geregte bring warmte teen die koue wind!!
AUTHENTIC JAMAICAN BROWN STEW CHICKEN: [By Chef]
Prep Time: 1 hrs 30 mins
Total Time: 2 hrs 15 mins
Servings: 6
"I'm Jamaican and this is the way my Mama made brown stew chicken. It's traditionally served with rice and peas, sliced tomatoes / avocado and fried ripe plantain. If you cut the chicken into very small pieces, you'll need to reduce the cooking times. Enjoy!"
Ingredients
1 small whole chicken, cut into portions
1 large tomato, chopped
3 -4 stalks scallions, chopped
1 large onion, chopped
2 garlic cloves, chopped
1 hot pepper, chopped ( scotch bonnet)
1 medium carrot, chopped finely
1 limes or 1/4 cup lime juice
3 -4 sprigs fresh thyme or 2 teaspoons dried thyme
1 teaspoon pimientos or 1 teaspoon allspice, cracked
2 tablespoons soy sauce
1/2 tablespoon flour or 2 teaspoons cornstarch
2 cups unsweetened coconut milk
1 tablespoon coconut oil
Directions
Squeeze lime over chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
APRICOT GLAZED CHICKEN:
- serves 6
1 roasting chicken
Seedless green grapes
4 tbsp honey
1 can apricot halves in syrup
1/4 cup butter or margarine
2 tsp seasoned salt
1/4 tsp black pepper
1/2 cup dry white wine
HOW TO COOK:
Rinse chicken in cold water and pat dry with paper towels. Stuff body cavity with 1 cup grapes that have been tossed with 2 tbsp honey.
Tie legs close to body and fold wing tips back or secure with skewers or twine. Place chicken breast side up on rack in shallow roasting pan.
Drain apricot halves, reserving syrup. Set aside 6 halves for garnish.
Process remaining apricots in blender with melted butter, seasoned salt and pepper and remaining 2 tbsp honey.
Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan.
Cover chicken loosely with tent of aluminum foil. Roast at 325 F 2 1/2 to 3 hours or until chicken is tender.
Remove foil during last 30 minutes of roasting. Serve chicken on platter garnished with clusters of green grapes and apricot halves.
MY WENK:
Maak in jou potjie presies soos hulle hier sê en sit kooltjies op die deksel of bak in jou BUKSIE-oond.
PERI-PERI HOENDER: [DIE WARE JACOB] [Geskryf deur: Dorrie]
Die ouer-garde wat Peri-Peri Hoender onthou soos dit in die dae van die Portugese in Mozambique voorgesit is, sal hierdie resep geniet. Dit is die Ware Jakob!
1 Heel hoender (+- 1.8kg)
Portugese Olyfolie
MARINADE:
6 Knoffelhuisies grof gekap
Stukkie vars gemmer (sowat 5cm lank) gekap
150ml Olyfolie
Fyn gerasperde skil van 'n halwe suurlemoen
150ml vars suurlemoensap
2 Rooi vars rissies, gekap met pitte en al. of 'n eetlepelvol droe 'Chilli-Flakes' (Vars is beter)
Handvol gekapte pietersielie
SO MAAK MENS:
1. Plaas die heel hoender met bors na onder op snyplank.
2. Met 'n sker of skerp mes, sny langs die ruggraat oop. Sny die ruggraat uit.
3. Draai die hoender om en vlek heeltemal oop. Druk effens plat.
4. Plaas die hoender in 'n groot plastiese sak.
5. Sit die knoffel, gemmer, 150ml olyfolie en suurlemoensap in 'n 'food processor' en meng goed. Sit die rissie en pietersielie by. 6. Gooi die marinde by die hoender en werk dit deeglik in. Bind die sak toe en laat (verkieslik) oornag staan in 'n yskas, of marineer vir ten minste vyf ure lank.
7. Verwarm oond tot 200 grade Celsius.
8. Sit 'n bietjie olyfolie in 'n braaipan. Haal die hoender uit en plaas in die pan. Borsel met olyfolie. Gooi die oortollige marinade weg. Gooi sout op na smaak. (Ek gebruik growwe sout).
9. Plaas pan in die oond. Borsel nou en dan van die pan-sappe oor en braai in die oond tot gaar.
10. Haal uit die oond en skep uit in groot bord.
11. Meng sowat kwart-koppie suurlemoensap met kwart-koppie olyfolie en verf oor die hoender.
12. Dien op met suurlemoen skyfies en chips of Portuguese gebraaide rys. Heerlik!
MY WENK:
Braai hierdie kiepie op die rooster!
Hy's kekkel lekker!
'PAULA DEEN'S MEXICAN CHICKEN CASSEROLE: [Source: Paula Deen]
Ingredients
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
Directions
1. Heat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes.
MY WENK:
Maak alles gaar in jou platboompan.
MARSALA CHICKEN:
Beautiful flavours in marsala chicken..or my case sherry chicken
An amazing concoction of flavours in this dish.
I didn't have any marsala so used sherry instead and it still tasted yummy. This dish has raisins in it which I didn't include as I'm not a 'dried fruit in savoury dishes' fan.
Ingredients
Whole chicken cut into 8 pieces or 8 chicken thighs on the bone
Salt and pepper
2T olive oil
1 brown onion finely sliced
2 cloves garlic, finely chopped
20 sage leaves, torn (I used dried sage)
½ cup raisins
½ cup pine nuts
1 cup chicken stock
1/3 cup marsala or sherry
50g butter
METHOD:
1. Season the chicken with salt and pepper.
2. Heat half the oil in a large, depp-sided frying pan with a lid and brown the chicken pieces well on all sides over medium heat. Remove and set aside.
3. Soften the onion and garlic inthe remaining oil. Return the chicken pieces to the pan in a single layer and add the sage, raisins, pine nuts, stock and marsala.
4. Bring to the boil, then redce to a very gentle simmer and loosely cover with greaseproof paper.
5. Cook for about 30 mins. Stir in the butter before serving and check the seasoning.
Serve with roast potatoes and green vegetables or a salad.
GEURIGE PLAT HOENDER MET MOSTERDSOUS: [RADIO NAMAK-WALAND – ANN NIEUWOUDT]
Oond; 200 gr C.
Sny hoender ruglangs oop en druk plat.
Meng vlg en smeer oor hoender:
sap en skil van 1 suurlemoen,
sout na smaak,
2 E olyfolie en 1 E mosterdpoeier.
Plaas in oondbak en bak vir 20 minute, draai oond af na 180 gr C. Meng 2 E mayonaise,
2 E heelkorrel mosterd en 2 E gekapte pietersielie.
Smeer oor hoender en bak verder vir 45 – 50 minute tot gaar en bros.
Bedien met slaai en groente van jou keuse.
MY WENK:
Doen alles soos bo, maar rooster die plattetjie oor die kole.
MARMITE CHICKEN WINGS: [COOKING MOMSTER CORNER]
Ingredients :
10 chicken wings
1 tsp salt
1 tsp pepper
A few dashes of LP Sauce
1 tbsp cornflour
Some chopped garlic
Oil fr deep frying
For the sauce ( mix all the ingredients ) :
2 tbsps Marmite
4 tbsps honey
A dash of chicken stock granules
1 cup of hot water
Method :
1. Marinade chicken wings with salt, pepper, few dashes of LP sauce and cornflour preferable overnight.
2. Heat oil in wok and deep fry the chicken wings till golden brown. Dish and drain.
3. Leave 1 tsp of oil in the pan. Saute garlic till fragrant and pour in the sauce mixture and cook in medium heat till thick.
4. Put in the friend chicken and mix well till chicken is coated with the Marmite sauce.
5. Dish up and serve hot.
KLAPPER HOENDERKERRIE:[HUISGENOOT]
30 ml (2 e) olie
1 rooi brandrissie, gekap
1 groen brandrissie, gekap
30 ml (2 e) vars gemmerwortel, gekap
10 ml (2 t) borriepoeier
3 heel naeltjies
5 ml (1 t) peperkorrels
25 ml (5 t) heel koljander
5 ml (1 t) komynsaad
2 ml (½ t) mosterdsaad
1 groot ui, gekap
5 knoffelhuisies, fyngedruk
4 kerrieblare
1 blik (410 g) klappermelk
500 g hoenderfilette, in blokkies gesny
125 ml (½ k) droëklapper, gerooster
15 ml (1 e) suurlemoensap
’n hand vol vars koljander, gekap
poppadums vir voorsit
MAAK DAN SO:
Verhit die olie in ’n kastrol.
Voeg al die saad en speserye (buiten die kerrie- en koljanderblare) by en roerbraai ’n minuut.
Voeg die ui, knoffel en kerrieblare by en roerbraai tot die ui goudbruin is.
Voeg die helfte van die klappermelk by.
Verlaag die hitte en voeg die hoender, klapper en suurlemoensap by.
Laat prut 5 minute oor matige hitte.
Voeg die oorblywende klappermelk by.
Verhit en laat prut tot die hoender gaar is.
Haal van die hitte af en voeg die gekapte koljander by.
Sit voor met poppadums.
SOUS CHEF SE LIPLEKKER HOENDER: [RSG RESEPTE]
Bestanddele
4 hoenderdye, sonder vel, met been
½ koppie Balsamiese reduksie (ek gebruik Verlaque se Honey & Rooibos)
½ koppie sojasous
½ koppie bruinsuiker
Metode
Meng die balsamiese reduksie, sojasous en suiker en verhit in 'n pan tot die suiker smelt.
Plaas die hoenderdye in 'n oondbak met 'n deksel en gooi die sous oor.
Bak vir 30 min teen 190 grade.
Haal deksel af en bak vir nog 20 tot 30 minute en draai die dye 'n paar keer totdat die sous lekker dik en stroperig is.
Bedien met jasmynrys en ‘n lekker groenslaai.
MY WENK:
Kan oor die kole gebraai word nadat dit in marinade gelê het of maak dit in platboompan.
PEPPER CHICKEN FRY: [KITCHEN SECRETS]
Ingredients:
Chicken -350gms, cleaned n cut into bite size pieces, preferably with bone
Onion - 1 cup, chopped
Tomato - 1 medium sized, cubed (optional)
Ginger garlic paste - 1 1/2 tbsp
Turmeric powder - a dash
Coriander powder - 1 1/2 tsp
Salt - to taste
Curry leaves - a sprig
Coriander leaves - 2 tbsp, chopped
Sesame oil - 2 tbsp
Oil - 2 tsp
Water - as needed
Lemon juice - juice of half a lemon
To dry roast and grind:
1.Whole peppercorns - 3 tsp
2.Cumin seeds - 1 3/4 tsp
3.Fennel seeds - 1 1/2 tsp
4.Cinnamon - 1/2" piece
5.Cloves - 2 nos.
6.Cardamom - 1nos.
Method:
•Dry roast the ingredients one by one on medium low flame until the pepper starts cracking, cumin seeds starts turning golden, fennel seeds turns golden, cinnamon, cloves and cardamom totally fried for 5 to 7 minutes. Cool the mixture and grind them to a coarse powder and reserve for later use.
•Heat sesame oil and the sunflower oil together for 30 seconds and fry the chopped onions for 2 to 3 minutes until it turns golden. Later add the ginger garlic paste and fry for a minute. Now add the cleaned chicken pieces to the masala and add turmeric powder, curry leaves and little bit of salt. Mix well, cover and cook for a minute over medium low flame.
•Add the coriander powder to the chicken pieces and mix well. Saute the chicken for a minute and pour 1/3 cup (or enough to cook the chicken) of water, tomato cubes, mix well. Cover and cook until the water dries up and becomes thick and semi-dry.
•Finally add the ground powder(masala powder) to the chicken and mix thoroughly. Saute for 2 to 3 minutes just enough time to marry the masala with the chicken. Garnish with coriander leaves, may be squeeze half a lemon on top, combine well, switch off and serve hot.
Notes/Suggestions:
•Tomato is not added for pepper chicken fry but I just added 1 no. of small tomato to have a even blend of masala's.
•The recipe I've dictated here is the total country style and it's must to use sesame oil for this recipe.
•Reduce the chopped onion and omit the tomato (else add the tomato just 2 minutes before switching off) if the chicken fry has to be dry.
Cheers.
CHICKEN FLATTIE: [SPAR RECIPE]
Prep Time: 15 minutes
Cook Time: 50 minutes
Turning a whole chicken into a quicker-cooking version for kettle-braai roasting, is easy once you know how. Left in a piquant marinade overnight before cooking, makes it extra-special!
Ingredients(8-10)
•2 whole chickens
•1 can ginger beer
•200 ml SPAR mango chutney
•250 ml SPAR creamy mayonnaise
•1 medium onion
•1 bunch fresh coriander
• 10 ml fresh ginger & garlic mix
• salt and black pepper to season
Method
1.Using kitchen scissors, cut down one side of the backbone, from the “Pope’s Nose” end to the far neck end. Repeat this up the same length but on the adjoining side of the backbone. Discard the backbone strip you have just cut out.
2.Turn the chicken over with the newly opened side facing down on the board.
3. Press down hard on the chest of the chicken, to hear the bone snap and chicken collapses flat.
4.Rinse the carcass inside surfaces and wipe dry with kitchen paper towel. Place each chicken in a shallow sealed container. Rub the skin all over with salt and ground black pepper.
5.Combine the marinade ingredients, and pour the sauce evenly over both chickens. Refrigerate and chickens in the marinade every few hours.
6.Cook the chickens together over an indirect-heat method of kettle-braai cooking. Allow 45 minutes, then test by inserting a skewer into thick thigh sections, to ensure clear juices escape, which will mean the chickens are cooked through sufficiently.
Hints and Tips
Pour the leftover marinade into a saucepan. Stir in a paste of 20 ml corn flour mixed with a little cold water. Bring to the boil, stirring over low heat, until thickened. Season to taste with salt and freshly ground black pepper. Serve with the chicken.
The initial refrigerated chicken marinade time should not exceed 2 days, for reasons of food safety.
Two metal kebab skewers inserted into the sides of each chicken makes lifting during cooking easier.
CHICKEN A LA KING IN A HURRY: [mr food]
Get the typical, scrumptious Chicken a la King fancy schmancy taste, with this easy "pea"sy recipe.
Serves: 2
Preparation Time: 4 min
Cooking Time: 10 min
What You'll Need:
•1 cup chopped cooked chicken
•1/4 cup milk
•1/4 cup frozen green peas, thawed
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 (10-3/4-ounce) can cream of chicken soup, undiluted
•1 (4-ounce) can sliced mushrooms, drained
•1 (2-ounce) jar diced pimiento, drained
•4 slices whole wheat bread, toasted
•Paprika
What To Do:
1.Combine first 8 ingredients in a large saucepan; cook over low heat 10 minutes, stirring often.
2.For each serving, cut each slice of toast in half, if desired. Spoon chicken mixture evenly over toast. Sprinkle with paprika.
Notes
Feel free to use any kind of bread that you have on hand for the toast. And for a touch of fancy schmancy, diagonally cut your toast into triangles.
CHICKEN, TOMATO AND PINEAPPLE STEW: [by Connie Veneracion]
So easy to prepare too.
Ingredients :
1 whole chicken, about 1.2 kg. in weight
1/2 c. of liquid seasoning
1 whole garlic, peeled and finely chopped
1 large white onion, sliced thinly
6 ripe tomatoes, diced
1 c. of pineapple chunks (canned)
1/2 c. of pineapple syrup
1 tbsp. of rice vinegar
4 tbsps. of sugar
pepper
4 tbsps. of butter
salt
Cooking procedure :
Chop the chicken into serving pieces (as though you’re cutting it for fried chicken). Separate the breast and reserve for future use. Place the chicken pieces in a bowl. Pour in the liquid seasoning and add half of the chopped garlic. Mix well. Cover and marinate for at least 30 minutes.
Transfer the chicken, with the marinade and garlic, to a large sauce pan. Set over medium heat. Do not add any water. Cook for 5-7 minutes, stirring often.
Meanwhile, melt the butter in a small sauce pan. Saute the garlic until fragrant. Add the sliced onion and the tomatoes. Cook until the vegetables start to turn soft. Pour the sauteed vegetables, with all the juices, into the sauce pan with the chicken. Add the pineapple chunks. Pour in the pineapple syrup and rice vinegar. Season with sugar and pepper. Lower the heat, cover and simmer for about 40 minutes. Again, do not be tempted to add water. The liquid from the vegetables are enough to cook the chicken.
When the chicken is done, taste the sauce. Add salt, if it is too bland.
Serve hot.
CHICKPEA ROAST WITH SHERRY SAUCE: [UNKNOWN]
As you may have realised, these new recipes I have been trying are all vegetarian. This one is probably one of the most delicious vegetarian dishes I have ever tasted and I know for sure I'll be making this one again in the future!
Ingredients:
450g can of Chickpeas, drained
1 Tsp Marmite (yeast extract)
150g chopped walnuts
150g white breadcrumbs
1 finely chopped onion
100g chestnut mushrooms
50g can of sweetcorn, drained
2 crushed garlic cloves
2 Tbsp dry sherry
2 Tbsp vegetable stock
1 Tbsp chopped coriander
8oz of ready made Puff Pastry
1 egg, beaten
2 Tbsp milk
Salt & pepper
SAUCE
1 Tbsp vegetable oil
1 leek, thinly sliced
4 Tbsp dry sherry
150ml / 1/4 pint vegetable stock
Method:
1. Blend the chickpeas, marmite, nuts & breadcrumbs in a food processor for 30 seconds. In a frying pan, saute the onion and the mushrooms in their own juices for 3-4 minutes. Stir in the chickpea mixture, the sweetcorn and the garlic. Add the Sherry, stock, coriander & seasoning and bind the mixture together. Remove from the heat and allow to cool.
2. Roll the pastry out on a lightly floured suface to form a 35.5cm x 30 cm (14 inch x 12 inch rectangle. Shape the chickpea mixture into a loaf shape on top of the rolled out pastry and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score the top in a criss-cross pattern. mix the egg and milk and brush over the pastry. Cook in a preheated oven, 200C / 400 F / Gas Mark 6, for 25-30 minutes.
3. Heat the oil for the sauce in a pan and saute the leek for 5 mins. Add the sherry and stock and bring to the boil. Simmer for 5 minutes and serve with the Roast.
Scrumptious!
MY WENK:
Maak hierdie outjie met sukses in jou swartboompan...heerlik!
HOENDER-SKOTTEL: [Resep uit Trooskos]
Bestanddele
2 e (30 ml) olyfolie
8 hoenderporsies
2 e (30 ml) koekmeel
2 e (30 ml) Clover Mooi River botter
4 klein uie, geskil en in kwarte gesny
2 knoffelhuisies, fyn gesny
200 g sampioene, skoon gewas
1 k (250 ml) witwyn
2 k (500 ml) hoenderaftreksel
4 takkies suurlemoentiemie of tiemie
5 wortels (300 g), geskraap en in dik ringe gesny
sout en varsgemaalde swartpeper
4 t (20 ml) korrelmosterd
2 e (30 ml) heuning
¼ k (60 ml) Clover suurroom
Metode
1.Voorverhit die oond tot 140 °C.
2.Verhit die olie in ’n swaarboom-oondbak en bedek die hoender met meel. Skud die oortollige meel af en braai die hoender 2 tot 3 minute aan ’n kant tot goudbruin. Skep die hoender op ’n bord en hou eenkant.
3.Sit die bak weer op die stoofplaat en verhit die botter oor matige hitte daarin. Soteer die uie en knoffel 3 tot 4 minute en voeg die sampioene by. Braai nog 3 minute.
4.Skep die groente by die hoender. Roer die wyn by die pansappe en kook 3 minute. Roer die aftreksel, tiemie en wortels by. Skep die hoender en groente terug en geur met sout en peper.
5.Verhit tot kookpunt en plaas die deksel op die oondbak. Bak 30 minute in die warm oond. Verwyder uit die oond en roer die mosterd, heuning en suurroom by.
6.Bak nog 15 minute sonder die deksel totdat die hoender sag en deurgaar is.
Genoeg vir 4 tot 6
MY WENK:
Maak hom as 'n potjiekos of in jou potjie met deksel waarop kooltjies gesit word.
SPICY CHICKEN FEET [ADIDAS] ADOBO:
This is the simplest Pinoy style Spicy Chicken Feet Adobo. Chicken feet or what we commonly called "Adidas", when grilled, this is sold as street food in every part of the Philippines. Also, this can be seen in any Chinese Restaurants with dimsums. I decided to cook this because it happened that my usual habit of Spicy Chicken Feet in RML Resto here in Kalibo, Aklan had run out of this. So, instead I went to the market and just bought 1 kilo of Chicken Feet for 80 Pesos. As usual, that's why i'm blogging this because it is one of my fave street food. ;)
Ingredients:
1 kilo chicken feet
Soy Sauce
Vinegar
4 cups of water (more water, more to soften the chicken feet)
10 Calamansi juice extract
2 tbsp. Hot Sauce
1 tbsp. Sugar or (accdg. to taste)
4 Bay Laurel Leaves
1 and 1/2 tbsp. Peppercorns (crushed)
2 tbsp. Cooking Oil
1 big Onion (minced)
1 big Garlic (minced)
5 red chili peppers (minced)
Chicken feet are sold in the markets... Tell your "suki" to de-claw it.
How to prepare:
clean it well with rock salt and chop it half
I did not put measurements for the soy sauce and vinegar because every time I cook Adobo, I just pour those seasonings without measuring it. Well, to give you some idea for this, just add 1/2 cup of soy sauce and 1/4 vinegar. Just taste it once in awhile... If it lacks saltiness, add some soy sauce.
How to cook Spicy Chicken Feet?
1. Prepare your "kawali" pan and heat it up into the flame.
2. When heated, pour the cooking oil and wait until it boils.
3. Sautee the garlic, onion and chili red peppers.
4. Place the chicket feet, water, soy sauce and vinegar, bay leaves, peppercorns. Close it and wait until it boils.
5. When it boils, lessen the heat. And, let it simmer...
6. Pour the calamansi juice extract, hot sauce and sugar when the sauce quite thickens already.
7. Let it simmer for more minutes... (Try to taste it and judge what's more lacking ;) )
8. When the sauce is perfectly thick... you're DONE!
9. Remove it from the pan and place it in a clean plate.
10. Serve and Enjoy eating
CHICKEN AND CHEESY RICE CASSEROLE: [by Tiffany]
You know those nights where you stand gazing into the pantry or fridge wondering what to throw together for dinner? This casserole is often my answer. It’s not for a last minute meal, because it does have to bake, but the prep time is minimal.
Stop gazing into the pantry and pull out:
2-3 cups chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
HOW TO COOK:
I baked 3 small chicken breasts and shredded them for this dish.
I really like to have chicken already to go for casseroles in the freezer.
You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
MY WENK:
Maak in platboompan met kooltjies op die deksel of in Buksie-oond.
CHICKEN AND COCONUT CURRY: [Recipe adapted by Terri @ that’s some good cookin’ (original recipe from Tyler Florence)]
3 tablespoons Ghee/butter, recipe follows (Yes, take the time to do this. It is delicious.)
2 medium onions, chopped
1-in...ch piece ginger, peeled and grated or finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons red curry paste → look in the Asian isle at the grocery store
1 teaspoon salt
1/4 teaspoon cinnamon
1-2 t. Sambal Oelek (Rooster sauce) → look in the Asian isle at the grocery store
2 (14-15 ounce) cans unsweetened coconut milk (be brave–no “lite” coconut milk!)
2 cups chicken stock
1 (15 ounce) can diced tomatoes, drained
4 boneless, skinless chicken breasts, cut into thin 1-inch strips
1 (20 ounce) can pineapple tidbits, drained
1/4 cup cilantro leaves, chopped, plus more for garnish
Lime wedges
Directions
1.Heat the ghee in a large heavy-bottomed pot over medium-low heat.
2.Add the onions; cook, stirring as needed for about 10 minutes until the onions begin to soften.
3.Add the ginger and garlic and cook slowly for another 10 minutes. Stir as needed to keep from browning. The onions should get very soft.
4.Add the tomato paste, red curry paste, cinnamon, and Sambal Oelek and stir.
5.Pour in the coconut milk, chicken stock, and salt and bring back to a simmer; cook until the sauce has thickened, about 20 minutes, stirring occasionally.
6.Add the tomatoes, chicken, cilantro, and pineapple tidbits; continue to simmer until the chicken is cooked through, about 5 minutes.
7.Taste and adjust the seasonings. Serve over Jasmine rice. Garnish with cilantro. Squeeze lime juice over curry as desired.
***For something extra special, use fresh grilled pineapple in place of the canned pineapple tidbits.
CHICKEN VELVET WITH BROCCOLI: [VERY YUMMY!]
This just melts in your mouth – it’s luscious, scrumptious, and a meal in itself.
2 cups uncooked brown rice (not minute rice)
2 cups Colby cheese, shredded, divided [use cheddar instead]
1-1/2 cups Velveeta cheese [rich creamy cheese]
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup
3/4 cup cream
1 teaspoon ground sage
2 teaspoons ground thyme
1/2 teaspoon curry
1 teaspoon onion powder
Dash garlic powder
Dash cayenne pepper
1 cup sweet yellow onion, chopped and sautéed
3 cups chicken broth (or water with chicken bouillon)
1 pound frozen chopped broccoli
4 tablespoons butter
4-6 boneless, skinless chicken thighs cut into pieces
HOW TO COOK:
Preheat oven to 350 degrees. Spray 9 x 13-inch casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, cream, and spices; set aside. Layer rice; pour one cup broth or water over the rice; salt and pepper to taste. Top with 1-1/2 cups Colby cheese in casserole. Scatter pieces of broccoli over the cheese. Pour 1 cup broth or water over the broccoli. Salt and pepper chicken pieces and place atop broccoli. Scatter Velveeta over the chicken. Spoon soup mixture over the Velveeta and chicken. Pour remaining broth or water around the edges of the pan and/or gently atop the soup. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining Colby cheese; return to oven to allow to melt. Remove from oven and allow to rest for about 5 - 10 minutes before serving.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies op die deksel of in jou Buksie-oond.
MANGO CHICKEN CURRY: [SIMPLE RECIPES]
•Prep time: 15 minutes
•Cook time: 1 hour
Mangoes that are slightly unripe, on the firm side, will hold up better in this recipe, but won't be as sweet as ripe mangoes. So, if you use firm, less than perfectly ripe mangoes, you may need to balance the recipe with more sugar or raisins. If you use sweet mangoes, you may need to balance the recipe with a little more vinegar.
INGREDIENTS
•2 Tbsp vegetable oil
•1 large onion, chopped (1 1/2 to 2 cups)
•1/2 red bell pepper, chopped
•2 garlic cloves, minced
•2 Tbsp fresh minced ginger
•2 Tbsp yellow curry powder
•1/2 teaspoon ground cumin
•2 mangos, peeled and diced
•2 Tbsp cider vinegar or white vinegar
•1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
•1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
•1/3 cup golden raisins (optional)
•Salt and pepper
•Cilantro for garnish
METHOD:
1 Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2 Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.
3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4 Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.
Serves 6.
MARMITE GLAZED ROAST CHICKEN:
Slice potatoes and onions and lay them in a baking tray
Coat the uncooked chicken generously with Marmite
Lay the chicken in the baking tray on top of the potatoes and onions
Roast for an hour or so until the chicken is cooked through.
Serve with a green vegetable.
Eat it all youreself and don’t share any.
MUSHROOM LOVER'S CHICKEN: [MR FOOD]
Mushrooms pair with everything, and our easy skillet dish Mushroom Lover's Chicken is smothered with a flavorful mushroom sauce that is company-fancy but easy enough for weeknight dinners.
Serves: 4
Cooking Time: 30 min
What You'll Need:
•1/2 cup all-purpose flour
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
•2 tablespoons vegetable oil
•3 tablespoons butter
•1 small onion, chopped
•1/2 pound (8 ounces) fresh white mushrooms, sliced
•1 cup chicken broth
•1/2 cup dry white wine, optional (see Note)
What To Do:
1.In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.
2.In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden. Remove chicken to a plate and cover.
3.Melt butter in the same skillet. Add onions and mushrooms; saute 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains, turning chicken once.
4.Spoon mushroom sauce over chicken and serve immediately.
Note
If you prefer not to use wine, simple substitute it with an additional 1/2 cup chicken broth.
SWEETFIRE CHICKEN: [PANDA EXPRESS COPYCAT RECIPE -Source: Feeding My Giant]
2 boneless/skinless chicken breasts, cut into bite sized pieces
3/4 cup flour
2 eggs
1 cup cornstarch
3 tablespoons cornstarch
4 tablespoons cold water
1-2 teaspoons red pepper flakes
2 cloves garlic, minced
2/3 cup sugar
1 cup water
6 tablespoons white vinegar
1 can (20 oz) pineapple tidbits, drained
1 red bell pepper, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
Canola or vegetable oil
Salt
Pepper
Green onions, thinly sliced
HOW TO:
Set up for breading: place flour in a large Ziplock bag, put beaten eggs in a shallow dish, and put the 1 cup cornstarch in a second shallow dish. Salt and pepper the chicken then place them in the Ziplock, seal, and shake to coat. Using tongs, pull a chicken piece from the bag, dredge in egg, then coat in the cornstarch. Set aside. Repeat until all the chicken is coated.
In a large skillet, heat oil over medium-high heat. When hot, fry the chicken in batches being careful to not overcrowd. Set aside on a paper towel lined plate as they finish.
To make the sauce, stir together the cold water and 3 tablespoons cornstarch in a small bowl. Set aside. Combine the red pepper flakes, garlic, sugar, 1 cup water, vinegar, and some salt in a small saucepan. Heat until boiling then whisk in the cornstarch mixture. Whisk until the sauce is thickened, then reduce to low.
In the skillet you used for the chicken, heat a bit more oil and add the red bell pepper and onion. Cook until slightly softened, about 3 minutes. Add the pineapple and cook another minute.
Add the chicken back into the skillet along with the sauce and heat through.
Garnish with green onions.
MARTIN SE EENVOUD-IS-MOOI EENBAKDIS -PERSKEHOENDER: [RSG-TJALATYDRESEPTE]
Martin sê die dis lyk mooi en dit kom alles in een bak.
BESTANDDELE:
250g rou rys
8 stukkies hoender, braai dit vooraf in 'n bietjie olie
1 Blikkie ingelegde perske skywe
5 ml sout
5 ml sojasous
Origanum na smaak
15 ml blatjang
Kerriepoeier na smaak
Vars gemaalde swart peper na smaak
1 Groenrissie, opgekap
1 Ui, opgekap
Knoffel na smaak, fyngemaal
500ml water of witwyn
METODE:
Braai die uie, rissie en knoffel saam.
Plaas rys in ‘n oondskottel, plaas die hoender bo-op die rys en gooi die uie-mengsel bo-oor.
Maak‘n sous met die res van die bestandele (nie die water) en gooi bo-oor die uie-mengsel.
Gooi nou die water/wyn bo-oor en plaas in ‘n voorverhitte oond teen 180 grade Celcius vir 45 minute met die bak toe.
Bak vir nog 15 minute oop.
MY WENK:
Maak in jou potjie.
BALSAMIC PEACH CHICKEN: [OUR KRAZY KITCHEN]
6 servings
¼ cup balsamic vinegar
2 peaches
1 kiwi*
½ cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
½ cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1½ cups prepared brown rice
METHOD:
•In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
•Spray a skillet with pure. Stir fry the chicken pieces until heated through.
•Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
•Prepare rice.
•In a large skillet heat through the chicken mixture.
•Add the rice and heat through.
•Serve and Enjoy.
3 INGREDIENT - SIMPLY GREAT CHICKEN - IT ONLY TAKES AN HOUR!! [SkinnyTown USA]
INGREDIENTS
Chicken - 3 1/2 pounds boneless, skinless chicken
Italian Dressing Mix - (.7 ounce packet)
Brown Sugar - 1/2 cup
DIRECTIONS
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.
MY WENK:
Maak in platboompan met deksel en kooltjies op die deksel.
CHICKEN CHALUPAS: [PJ’S BLOG]
This is a favorite recipe from my childhood. I make it frequently since it’s really easy and requires ingredients I usually have on hand. Besides, it’s delicious!
Ingredients:
3-4 cooked chicken breasts (depending on size), cubed
1 can cream of chicken soup
4 oz. can diced green chiles
sour cream (about 1 cup)
3-4 green onions chopped or 1/4 onion, grated
black olives (optional)
grated cheddar cheese
6-8 flour tortillas
Directions:
Preheat oven to 350 degrees.
In a medium bowl combine cream of chicken soup, green chiles, and sour cream. Remove a small portion of sauce (about 1/2 cup) mix in about 1/4 can (soup can) milk and set aside. To remaining sauce add chicken, green onion, and olives if you’re using them.
To assemble spoon some meat mixture on tortilla. Sprinkle a small handful of cheese on top and roll up. Place seam down in a 9x13 pan. Once all are assembled, pour remaining sauce over the top and spread to cover all chalupas. Sprinkle cheese on top and bake for about 20 minutes or until bubbly.
Green Chile Casserole
For the casserole version follow the same directions up until assembly (my mom never uses olives in her casserole). Then in a casserole dish layer 1/4 of the meat mixture, tortilla, and cheese repeating 4 times and ending with a tortilla, set aside sauce and cheese on top. Bake for about 20 minutes in a 350 degree oven or until bubbly.
PS-I’m not sure why we call these chalupas as I’ve never seen chalupas like these anywhere :)
Notes:
--Corn tortillas can be used instead of flour.
--Sour cream is also technically optional (not for me). If you don’t use sour cream add about 1/3 can (soup can) of milk to the meat mixture to make a better sauce.
--When I make this for our family, since there are only three of us eating, I use 1-2 chicken breasts (depending on size) and I use a little less sour cream. That way it makes about 4 chalupas (I use an 8x8 pan) or a small casserole.
COLA BAKED CHICKEN WINGS: [MASTERCHEF AUSTRALIA - Recipe by: Matt Preston]
Ingredients
750ml cola
1 cup firmly packed brown sugar
3 cloves garlic, grated
1 large brown onion, grated
2 tablespoons soy sauce
1kg chicken wings, cut at the joints
Juice of one lemon
HOW TO COOK:
1. Preheat oven to 140°C fan forced.
2. Combine cola, sugar, garlic, onion and soy in a bowl.
3. Arrange chicken wings in a single layer in a deep oven tray and pour over cola mixture.
4. Bake for 3-3.5 hours or until sauce is thick and very sticky.
MY WENK:
Kan oor die rooster gebraai word nadat dit in die marinade gelê het of in platboompan met deksel op en kooltjie bo-op deksel.
Ek het dit al in my mikrogolf ook gemaak op HOOG vir 45 minute.
COWBOY MESS CHICKEN SKILLET:
They call this one a mess not because it looks like it, but it's a mess of ingredients all mixed together in one skillet to bring you one of
the tastiest chicken recipes. Cowboy Mess Chicken Skillet is loaded with flavor and has a unforgettable zesty bite.
INGREDIENTS:
2 teaspoons olive oil
6 chicken thighs, no skin
1/8 teaspoon chili powder
1/4 cup onion, minced
1 jalapeno, seeded and julienned (optional)
1 teaspoon garlic, minced
2½ cups chicken stock
1 cup rice, uncooked
1/2 cup green onion, sliced
1/4 teaspoon tumeric or saffron
1 teaspoon garlic, minced
1/8 teaspoon cayenne
salt to taste
HOW TO COOK:
1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces, onion, jalapeno, and garlic and gently brown chicken. Move chicken to side of skillet.
2. Add remaining ingredients and bring to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.
DRUNKEN CHICKEN: [MR FOOD]
Drink in the exciting flavor when you add a bit of tropical tasting rum to our "Drunken" Chicken recipe. This lively easy main dish meal suits a weeknight as well as company!
Serves: 4
Cooking Time: 30 min
What You'll Need:
•4 boneless, skinless chicken breast halves (1 to 1-¼ pounds), flattened to ½-inch thickness
•1/4 cup light rum
•1/4 teaspoon ground nutmeg
•1 tablespoon soy sauce
•1 tablespoon lime juice
•1 tablespoon brown sugar
•1/4 teaspoon crushed red pepper
•1/8 teaspoon ground ginger
•2 tablespoons butter
•8 ounces sliced fresh mushrooms
•1 cup cream of coconut
What To Do:
1.Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.
2.In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.
3.In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.
4.Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.
Notes
•Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.
•We like to serve this with a side of wild rice.
DURBAN CHICKEN CURRY: [KNORR RECIPES]
Treat your family to the hot and spicy flavours of a good chicken curry from Durbs. Its a bargain!
Serves 4-6 | Preparation Time: 15 mins | Cooking Time: 35 mins
Ingredients
• 15 ml oil
• 750g chicken breasts, cubed
• 1 onion, halved and sliced
• 1 sachet KNORR Fresh Ideas Durban Curry
• 400ml water
• 3 potatoes, peeled and diced
• 250 ml frozen peas
• 30 ml raisins
• cup coriander leaves
• Steamed rice to serve
Instructions
Heat oil in a large saucepan on medium. Cook chicken in batches for 3-5 minutes, until brown. Remove from pan and set aside. Cook onion in same pan for 5 minutes, until soft.
Return chicken to pan with potato and KNORR Fresh Ideas Durban Curry and water.
Reduce heat and simmer for 15 minutes, until potato is tender. Stir through peas andraisins and simmer for another 5 minutes. Top with coriander. Serve with fluffy white rice and sambals, with a side salad.
15-MINUTE CHICKEN AND RICE DINNER IN SKILLET: [By: Cambellskitchen]
A great recipe for when you are busy and need dinner fast, 15-Minute Chicken Rice Dinner is the way to go. Made in one skillet so all of the flavors blend together, it's chicken recipes like this one that you'll always come back to. Made with chicken, rice and broccoli florets, it has everything you would want for dinner, but all in one dish. A family favorite, don't spend all night over a hot stove. Try out this quick and easy recipe and eat with ease.
Serves: 4
Preparation Time: 5 min
Cooking Time: 15 min
Ingredients
1 tablespoon vegetable oil
6 - 8 skinless, boneless chicken breast halves
1 can (10.75 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1½ cups water
¼ teaspoon paprika
¼ teaspoon ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Instructions
1.Heat the oil in a 10-inch skillet over medium-high heat.
2.Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
3.Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low.
4.Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
3 INGREDIENT - SIMPLY GREAT CHICKEN - IT ONLY TAKES AN HOUR!! [SKINNY TOWN]
INGREDIENTS
Chicken - 3½ pounds boneless, skinless chicken
Italian Dressing Mix - (.7 ounce packet)
Brown Sugar - ½ cup
DIRECTIONS
Preheat your oven to 350 degrees Fahrenheit.
Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.
WHAT TO DO:
Rinse chicken, pat dry with paper towels.
Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.
Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.
Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.
MY WENK:
Maak gerus 'n potjie in platboompan met kooltjies op die deksel.
POTATO CHIP CHICKEN CASSEROLE: [YUMLY]
Ingredients:
1 cup celery, chopped
2 cups cooked chicken, chopped
1 can cream of mushroom soup
½ cup milk
3 cups potato chips, crushed
grated cheese (optional)
Directions:
1. Mix celery and chicken together.
2. Place ½ of this mixture in an ungreased baking dish.
3. Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
4. Sprinkle 1½ cups crushed potato chips over all.
5. Repeat layers one more time. If using grated cheese, sprinkle on top.
6. Bake 30 minutes at 350 degrees F.
MY WENK:
Maak in swartplatboompan soos 'n potjie of in jou Buksie-oond.
DIE KOLONEL SAL JALOERS WEES OP HOENDERREPIES:[ingestuur deur HELENA VAN ZYL]
Sny hoender borsies in repe so 1,5cm by 1,5cm. (1kg hoender Borsies)
2 liter Olie vir diep braai,
6 eiers - nie in mengsel slegs vir doop.
Mengsel:
2kop bruismeel, 2kop fyn CornFlakes, 1/4 kop gedroogde knoffelvlokkies, 1/4 kop Mild kerrie poeier, 1/4 kop aromat, 1/4 kop chicken spice, 1/4 kop mosterd poeier, een knippie gemaalde swart peper.
Doop hoender repies in droe bruismeel, dan skoon eier en dan rol jy dit in droe mengsel. Bak in diep olie teen matige temp. tot goudbruin.
Dreineer op Handdoekpapier - glad nie so vetterig soos Kolonel se resep.
Bedien met sweet chilli sause of sous van u keuse.
CHICKEN, TOMATOES AND PINEAPPLE STEW: [by Connie Veneracion]
So easy to prepare too!
Ingredients :
1 whole chicken, about 1.2 kg. in weight
1/2 c. of liquid seasoning
1 whole garlic, peeled and finely chopped
1 large white onion, sliced thinly
6 ripe tomatoes, diced
1 c. of pineapple chunks (canned)
1/2 c. of pineapple syrup
1 tbsp. of rice vinegar
4 tbsps. of sugar
pepper
4 tbsps. of butter
salt
Cooking procedure :
Chop the chicken into serving pieces (as though you’re cutting it for fried chicken). Separate the breast and reserve for future use. Place the chicken pieces in a bowl. Pour in the liquid seasoning and add half of the chopped garlic. Mix well. Cover and marinate for at least 30 minutes.
Transfer the chicken, with the marinade and garlic, to a large sauce pan. Set over medium heat. Do not add any water. Cook for 5-7 minutes, stirring often.
Meanwhile, melt the butter in a small sauce pan. Saute the garlic until fragrant. Add the sliced onion and the tomatoes. Cook until the vegetables start to turn soft. Pour the sauteed vegetables, with all the juices, into the sauce pan with the chicken. Add the pineapple chunks. Pour in the pineapple syrup and rice vinegar. Season with sugar and pepper. Lower the heat, cover and simmer for about 40 minutes. Again, do not be tempted to add water. The liquid from the vegetables are enough to cook the chicken.
When the chicken is done, taste the sauce. Add salt, if it is too bland.
Serve hot.
GRILLED DEVILED CHICKEN: [MR FOOD]
If you like grilled chicken then you'll love this southern-inspired recipe for easy Grilled Deviled Chicken. With just the right amount of spicy heat, it'll get everyone fired up at the table.
Serves: 6
Cooking Time: 10 min
What You'll Need:
½ cup Dijon-style mustard
3 tablespoons canola oil
2 tablespoons apple cider vinegar
½ teaspoon hot pepper sauce
2 tablespoons dried tarragon
½ teaspoon salt
¼ teaspoon black pepper
6 boneless, skinless chicken breast halves
What To Do:
1.In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour mixture into a large resealable plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours.
2.Preheat grill to medium-high heat.
3.Remove chicken from marinade, discarding excess marinade. Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.
Note
While you're already firing up the grill, how about throwing on some baked potatoes?
HOENDER IN UIE EN TAMATIE:
Lekker Franse hoendergereg.
1 hoender, in stukke gesny
1 ui, gekap
botter
1 blik tamatiepuree
125 ml witwynsout en varsgemaalde peper na smaak
SO MAAK JY:
Berei eers die sous voor deur die tamatiepuree en witwyn saam te prut tot dit bietjie afgekook het. Geur met sous en peper.
Braai die hoenderstukke bruin in botter. Terwyl die hoender braai gooi jy die uie by.
Wanneer die hoenderstukke alkante bruin is draai jy die hitte af en gooi die sous by. Prut die hoender in die sous tot dit gaar is.
HERE IS HOW WE BRAAI'D DUCK: [UNKNOWN SOURCE]
Ingredients:
1 whole duck
2 handfuls of baby potatoes
2 stems of spring onion cut vertically
200g of strawberries (rough diced)
1/2 cup of orange juice
2 T soya sauce
The braai:
To braai the duck, I used a combination of both direct and indirect cooking on a kettle braai. Cooking the duck this way, results in extremely moist meat and crispy skin that is not too fatty. It does take a bit longer than a chicken, so ensure enough red wine is available (we enjoyed Andreas Shiraz).
Firstly, poke holes in the duck skin with a knife such that fat will easily drain as it is cooked. To prepare the braai, place the drip tray in the center of the coal grid and stack coals around it. Light the fire and let the coals reach proper temperature (about 30min). Now that coals are ready, pour some water into the drip tray (this will steam the duck) and place potatoes in. The potatoes will be steamed and cooked in the duck juices. Now I firstly grilled the duck directly over the coals on both sides for about 7min a side to get skin nice and brown (see that fat spark!). Next, place the duck over the drip tray and close the lid of the braai. Let it cook for about an hour without peaking. Now lift the lid and turn the duck on its other side and cook for another 30min with the lid closed. The duck should now be about ready, but to get extra crispy skin, I let it grill directly over the coals for another 15 min. The duck is a fatty bird and the aim here is to grill off most of the fat beneath the skin, such that you are left with crispy skin and meat. I made some cuts in the skin where I saw pockets of fat remaining to drain and leave skin crispy.
STRAWBERRY SAUCE:
Duck really goes well with a sweet acidic sauce and since strawberries are in season this would make the perfect partner.
Heat strawberries in a saucepan with olive oil, add soya sauce and orange juice and spring onion. Bring ingredients to boil and stir until a jam like texture. Remove from heat and serve with duck.
Crispy duck!!!
Bon apetite
GRANDMA'S BAKED CHICKEN: [PJ’S BLOG - Adapted from Heritage Cookbook]
I call this chicken recipe my Grandma’s because she would make it all the time and whenever I eat it, it reminds me of her. She was all about comfort food. She enjoyed providing delicious meal for her family. I love this recipe because it is one of the easiest recipes I’ve ever made, but at the same time it tastes like it took a lot of work. It makes an absolutely delicious gravy that is ready to serve out of the oven. I love that when I make this recipe, my house smells like my Grandma’s house. I took a picture before and after I cooked it because I think the chicken looks pretty with the bacon wrapped around it.
Ingredients:
8-12 slices of bacon
4-6 chicken breasts, halved
2 cups sour cream
2 cans cream of mushroom soup
Directions:
Roll bacon around each breast half. Fasten with a toothpick if needed (I usually just fold the bacon under) and place in 9x13 pan. In small bowl stir together sour cream and soup. Pour over chicken. Bake at 300 degrees for 2-3 hours. Serve gravy on the side and/or over mashed potatoes.
Notes:--
The original recipe said to cook it at 250 degrees for 3 to 4 hours. I don’t usually have that time and so I have changed the recipe to be hotter for a shorter amount of time. Whatever you have time for.
--When I made it last night I used 2 very large chicken breast and cut each into 3 pieces. I put it into a 8X8 pan and halved the sauce and it served 4. It’s easy to change the amount depending on how many people you’re serving.
-- The gravy tastes awesome over mashed potatoes. I also pour extra gravy over my meat. Just remove chicken from baking dish and pour gravy into a gravy dish (or a glass liquid measuring cup if you’re like me and don’t have a gravy dish).
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
GREEK CHICKEN AND RICE: [UNKNOWN SOURCE]
Serves 4
Ingredients:
4 (6 ounces each) boneless, skinless chicken breasts, trimmed of fat
2 teaspoons Greek seasoning
1 teaspoon garlic salt
Nonstick cooking spray
1 (14-ounce) can petite diced tomatoes with garlic and olive oil, drained
1 (13.75-ounce) can artichoke quarters, drained, rinsed
1 (10-ounce) box frozen chopped spinach, cooked, well-drained
1 cup converted rice
1 cup frozen onions
2 tablespoons lemon juice
2 cups reduced-sodium chicken broth
1/3 cup pitted Kalamata olives
1 (4-ounce) package crumbled feta with garlic and herbs
Directions:
1. Preheat oven to 375 degrees F. Season chicken breasts with Greek seasoning and garlic salt. Spray a large skillet with cooking spray and add chicken. Cook chicken for 4 to 6 minutes or until browned, turning once. Set aside.
2. In a large bowl, combine tomatoes, artichokes, spinach, uncooked rice, onions and lemon juice. Transfer to a 9x13-inch baking dish. Push chicken breasts down into rice mixture.
3. Pour broth over top of chicken and top with olives and sprinkle with feta. Cover with aluminum foil and bake in preheated oven for 40 to 45 minutes or until liquid has been absorbed.
MY WENK:
Werk baie goed as 'n potjie!
CHICKEN COCONUT CURRY: [recipe from Tyler Florence]
3 tablespoons Ghee, recipe follows (Yes, take the time to do this. It is delicious.)
2 medium onions, chopped
1-inch piece ginger, peeled and grated or finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons red curry paste → look in the Asian isle at the grocery store
1 teaspoon salt
1/4 teaspoon cinnamon
1-2 t. Sambal Oelek (Rooster sauce) → look in the Asian isle at the grocery store
2 (14-15 ounce) cans unsweetened coconut milk (be brave–no “lite” coconut milk!)
2 cups chicken stock
1 (15 ounce) can diced tomatoes, drained
4 boneless, skinless chicken breasts, cut into thin 1-inch strips
1 (20 ounce) can pineapple tidbits, drained
1/4 cup cilantro leaves, chopped, plus more for garnish
Lime wedges
Directions
1.Heat the ghee in a large heavy-bottomed pot over medium-low heat.
2.Add the onions; cook, stirring as needed for about 10 minutes until the onions begin to soften.
3.Add the ginger and garlic and cook slowly for another 10 minutes. Stir as needed to keep from browning. The onions should get very soft.
4.Add the tomato paste, red curry paste, cinnamon, and Sambal Oelek and stir.
5.Pour in the coconut milk, chicken stock, and salt and bring back to a simmer; cook until the sauce has thickened, about 20 minutes, stirring occasionally.
6.Add the tomatoes, chicken, cilantro, and pineapple tidbits; continue to simmer until the chicken is cooked through, about 5 minutes.
7.Taste and adjust the seasonings. Serve over Jasmine rice.
Garnish with cilantro. Squeeze lime juice over curry as desired.
***For something extra special, use fresh grilled pineapple in place of the canned pineapple tidbits.
HOENDER VANAF DIE VRIESKAS NA DIE OOND: [Met erkenning aan Rina Fourie-Sűpra]
2kg bevrore hoender stukkies
1 pak sampioen soppoeier (of ½ sampioen gemeng met ½ wit uiesop)
Appelkooskonfyt
Sous:
20ml middelmatige kerriepoeier
450ml mayonnaise
20 ml worcestersous
20ml Wellington Sweet Chilly Sauce
200ml blatjang
Sout en peper
SO MAAK JY:
Stel oond op 180°C
Rol hoender in soppoeier en plaas in oondskottel.
Sit bietjie appelkooskonfyt op elke stukkie hoender.
Meng res van bestanddele en skep oor hoenderstukke.
Bedek en bak tot sag.
Verwyder deksel en bak tot bruin.
MY WENK:
Werk baie lekker as 'n potjie ook!
HOENDERSKOTTEL MET KORINGSLAAI: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 1 uur
200 ml ongegeurde jogurt
180 ml (¾ k) mayonnaise
2-5 ml (½-1 t) fyn komyn
8 stukke hoender, dye en boudjies, ekstra vet verwyder
sout en peper na smaak
MAAK SO:
Voorverhit die oond tot 180°C.
Meng die jogurt, mayonnaise en komyn.
Geur die hoenderstukke met sout en peper en pak op ’n oondbak.
Giet die jogurtmengsel oor en mariner die hoender 2-3 uur in die sous.
Bak sowat 40-60 minute of tot gaar.
Sit voor saam met koringslaai.
STAMPKORINGSLAAI
Genoeg vir 8-10 mense.
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
200 g koring, geweek in water
groenteaftrekselpoeier na smaak
80 ml suurlemoensap
100 ml olyfolie
5-10 ml (1-2 t) songedroogde tamatiepesto (opsioneel)
125 ml (½ k) vars gekapte pietersielie
45 ml (3 e) vars gekapte mentblare
5 stingeluie, grof gekap
4 Roma-tamaties, in klein blokkies gesny
¼ komkommer, in klein blokkies gesny
sout en vars gemaalde swartpeper
MAAK SO:
Dreineer die koring en kook in skoon water tot net sag.
Voeg groenteaftrekselpoeier teen die einde van die kooktyd by.
Meng die suurlemoensap, olyfolie en tamatiepesto en meng dit met die koring.
Voeg die res van die slaaibestanddele by en meng deur.
HOENDERSTUKKIES MET 'N KERRIE GEUR - IN DIE OOND: [BRON ONBEKEND]
In die winter is die lus vir bredies en soppe en ryk kosse baie groter dan in die somer wanneer die braaivleis vure aangesteek word vir ‘n pakkie wors of ‘n braaibroodjie en ‘n bier.
Hierdie gereg laat jou toe om alles wat heilsaam is, in een pot te gooi, dit in die oond te druk, en jouself knoppensie te eet.
Neem ‘n pakkie hoender dye en boudjies, en sit dit in ‘n oondbak of casserole. Spuit net eers die bak met spray and cook.
Gooi ‘n koppie of wat rys bo-oor die hoender, gevolg deur wortels in sirkels of blokke, aartappels in blokkies (werk heeeeerlik met soetpatat), ‘n ui in blokke gesny, ‘n pakkie sampioene opgesny, ‘n seldery stingel of ‘n prei (leek) in wieletjies. Groen en rooi pepers is ook heerlik hierin.
Neem ‘n pakkie van Ina Paarman se Chicken Tikka kerriesous, en gooi dit eweredig oor die dis. Sprinkel sout en peper oor na smaak. Liefs te min as te veel.
Rond die gereg af met ‘n blikkie klapper melk (coconut milk). As daar nog vloeistof kort, gebruik water, maar sorg dat die gereg so amper toe is met vloeistof. Sit ‘n deksel of foelie op.
Druk in ‘n 180 grade celcius oond, en kom loer na 90 minute. Miskien sal dit nodig wees om nog ‘n half-uur sonder deksel te kook, afhangende van hoeveel vog in die bak is.
MY WENK:
Hierdie maak 'n baie lekker potjie!
HOW TO GRILL CHICKEN: - HOW LONG DOES IT TAKE TO GRILL CHICKEN, REALLY? [By: The Editors of FaveHealthyRecipes.com]
Have you ever wondered how to grill great chicken? You ask yourself, "how long does it take to grill chicken?" Well now you can finally learn. We've included helpful information about grilling chicken along with an easy recipe for grilled chicken that you'll want to try today!
TIPS FOR HOW TO GRILL CHICKEN:
•Preheat grill to medium heat before grilling
•Cover grilling surface with low-fat cooking spray
•Turn chicken every ten minutes once you start cooking
•If you are adding barbecue sauce, only do so about 25 minutes after you have started cooking
•Check for doneness after about 40 minutes. Large pieces can take up to 60 minutes, however.
•Make sure your chicken is fully thawed when you put it on the grill
•Use a meat thermometer to perfectly check whether the chicken is done or not. A done chicken will have a center temperature of 185 degrees F.
GRILLED CHICKEN RECIPE:
Cornish game hens are one of the most delicious chickens out there and they are perfect for grilling. Enjoy the unique taste of Cornish game hens with this grilled chicken recipe. Some Cornish game hens recipes are complex and time consuming, with this recipe you simply mix the ingredients and marinade for up to two hours.
Ingredients
•2 Cornish hens, (4 pounds)
•2 tablespoons minced garlic
•2 tablespoons Cilantro
•1 teaspoon fresh ground black pepper
•2 tablespoons reduced sodium soy sauce
Instructions
1.Wash hens, split into small pieces.
2.Mince cilantro, mix with garlic, pepper, and soy sauce.
3.Marinate hen bits in this mix for a couple of hours, turning every so often.
4.Grill or broil until done.
HOW TO MAKE CHICKEN JALFREZI: [INDIAN CURRY--YUMMY!][Picture Source: spicesofindia.co.uk]
Chicken Jalfrezi is a spicy Indian curry that’s becoming very popular these days and if you want to learn how to make chicken jalfrezi at home, I am going to share the secret recipe with you. Handling spicy dishes is not always an easy job, more so, when it’s the Indian variety. But then, with my simple and easy steps you will learn how to make chicken jalfrezi in minutes.
FOR MAKING CHICKEN JALFREZI:
You will need 1½kg of chicken breast which have been boned and skinned, 4 tablespoon of ghee or vegetable oil, 4 cloves of garlic that have been finely minced, 2 teaspoon full white cumin seeds, a 3 inch fresh ginger piece that has been finely chopped, one large Spanish onion that has been peeled and chopped, 3 freshly chopped tomatoes, 2 finely chopped green hot peppers, ½ green bell pepper which has been seeded and chopped coarsely and 2 tablespoons of fresh cilantro leaves chopped. These apart, you will need some salt, lemon juice, 1 teaspoon paprika, 2 teaspoon of mild curry powder and a half teaspoon turmeric.
INSTRUCTIONS:
FRYING THE CHICKEN:
Cut the chicken breasts into bite sized pieces. Heat the oil on a high flame and fry the cumin seeds for a minute. Now, add to the garlic and fry for another minute before adding the ginger and frying it for 1 minute again. Then, add all your chicken pieces into the fried masala or spices and stir fry the chicken for some ten minutes. When you see the chicken has turned white you will know it’s almost cooked. Now, place the chicken aside and proceed for the next step.
FRYING THE VEGGIES:
Add the remaining spices and fry them together for 3 minutes. After that, add hot peppers and onion and fry them till they are soft. That should be approximately five minutes. Now, it’s time for the bell peppers to be fried. Cook them till they are soft.
MIXING CHICKEN AND VEGGIES:
To the veggies, add the chicken and cilantro leaves. Also add the fresh tomatoes and stir fry all the ingredients for five minutes, keeping the heat at a medium level. If needed, add some water and cook the chicken until soft. Now, turn of the heat and add the lemon juice over the cooked meat. Your chicken jalfrezi is ready!
KORSLOSE HOENDERPASTEI: [BRON ONBEKEND]
1 Hoender
2 Eiers
¼ k Mayonaise
1 k Gekoote rys
2 Pakkies Simba chips
1 Steel Seldery
1 blikke room sampioene sop
1 Pakkie sampioen sop
1 Ui
1 k Ertjies
Hoender aftreksel
Melk en water
Gerasperde Kaas
SO MAAK JY:
Kook hoender en sny in fyn blokkies. Kook eiers hard en sny fyn. Druk Simba chips fyn. Maak sop aan soos op aanwysings maar vervang die helfte van die vloeistof met Melk en die ander helfte met water. Kap ui fyn en braai in botter. Meng alles behalwe aftreksel saam. Plaas in oondbak. Indien te droog voeg hoenderaftreksel by. Strooi gerasperde kaas oor. Bak in oond teen 200º C vir 10 tot 15 minute.
Wenk
Hierdie gereg kan net so gevries word voordat dit gebak word. Ontdooi en bak dan soos bo beskryf. Hierdie mengsel is genoeg vir twee groterige pasteie of 3 kleinerige pasteie.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
SMOTHERED CHICKEN FLORENTINE: [MR FOOD]
If you've got 15 minutes to spare, then you've got the time to make our savory Smothered Chicken Florentine. After just one bite, you'll know why this recipe is a keeper!
Serves: 4
Cooking Time: 15 min
What You'll Need:
•4 boneless, skinless chicken breasts
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1/2 teaspoon garlic powder
•1 tablespoon olive oil
•1/2 cup prepared spinach dip (See Note)
•4 slices Swiss cheese
•Paprika for sprinkling
What To Do:
1.Evenly sprinkle chicken with salt, pepper, and garlic powder.
2.In a large skillet over medium heat, heat oil; saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Evenly top each breast with spinach dip, place slice of cheese over top, and sprinkle with paprika.
3.Cover and continue to cook 2 to 3 additional minutes, or until cheese is melted.
Notes
•You can find spinach dip in the refrigerated, freezer, or snack section at your market.
LEKKERBEK SONDAG HOENDER: [BRON ONBEKEND]
2kg Hoender
750ml Blatjang
340ml Perske konfyt (fyn)
750ml Tamatiesous
250ml Coca-cola
15ml Hoender spesery
Sout en pepper na smaak
SO MAAK JY:
Kook hoender tot amper gaar,terwyl hoender kook,meng al die bestandele saam. Dit moet alles fyn wees. Meng alles sommer klaar in kastrol wat vir vuur sal gebruik word. As klaar gemeng is laat staan. Haal hoender uit, laat oortolige water afgiet, sit hoender in kastrol. Gooi van die sous bo oor. Sit op braaier, vuur moet warm wees, te warm vir vleis braai, laat "kook" hoender tot vuur reg is (om vleis te braai) haal hoender uit, sit op braaier, laat die hoender bietjie "braai". Net so 5 minute aan elke kant, sit terug in kastrol en laat "kook" verder. As die vuur so te se koud is, is die hoender reg.
Bedien saam met n lekker slaai, of geroosterde groentes...!! •
LEMON PEPPER CHICKEN:
This is a delicious low-sodium recipe with very little fuss. Serve with salad and bread.
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
3-4kg chicken, cut up
2 lemons
2 cloves garlic
cracked black pepper to taste
Preparation:
Rinse partially frozen chicken. Place in a secure plastic bag with the juice and pulp of two fresh lemons, two minced cloves of garlic (or more if you like) and 1 teaspoon freshly cracked black pepper (or more to taste). Place in cooler and marinate until the second night at camp.
Prepare grill or fire pit with coals at edges of cooking area, and grill chicken for approximately one hour (until juices run clear), turning frequently. Breasts will cook faster than dark meat. There is no need to baste.
Servings: 4
LEMON GARLIC CHICKEN:
Ingredients:
1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks)
3 lemons
15 cloves of garlic, peeled
Salt & pepper to taste
2 tablespoons fresh thyme leaves
Preparation:
Preheat oven to 375 degrees F.
In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish.
Put the dish in the oven and bake the chicken for 30 to 40 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.
MY WENK:
Marineer eers die hoender in bostaande en braai dan op die rooster tot gaar of sit in platboompan en maak soos resep sê, met deksel op en kooltjies bo-op deksel. Jy kan dit ook in jou Buksie-oond maak.
LEMON CHICKEN: [PJ’S BLOG]
Ingredients:
1/2 cup all-purpose flour
1 tablespoon lemon-pepper seasoning
4 boneless skinless chicken breast halves
1 package (9 oz) hollandaise sauce mix (and ingredients to prepare)
1 tablespoon lemon juice
2 tablespoons butter
Directions:
In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-inch thickness. Add chicken one piece at a time, and shake to coat.
In a skillet, saute chicken in 2 tablespoons butter for 5-6 minutes on each side or until chicken is cooked through (it will take longer depending on thickness). Meanwhile, prepare sauce according to package directions. Stir in lemon juice. Serve chicken with some lemon sauce drizzled on top.
Notes:
--As you can tell I cut my chicken breasts into strips. You can use any cut of chicken, but smaller pieces cook faster.
--As I typed up this recipe I thought about how some garlic powder would be a yummy addition to the flour mixture. I think I’ll try that next time.
PAKISTANIESE KERRIE HEERLIK!! [BRON ONBEKEND]
500 g hoender vlerkies
500 g hoender boudtjies
1½ ui opgesny
2 tamaties opgesny
2 Knoffelhuisies fyngesny
2 tot 3 kleinerige aartapels geskil en deurgesny
½ eetlp. curry poeier
½ eetlp. Cumin poeier
½ eetlp. Ginger poeier
½. Eetlp. Balls chutney
½ Eetlp Borrie
1 Blokkie hoender stock
Sout + Peper
COCONUT MILK POWDER !!!!! (Is ñ moet)
SO MAAK JY:
**Braai jou uie in olie tot gaar of deurskynend, gooi tamaties in saam met knoffel, Laat als lekker braai tot Tamaties sag is.
**Gooi al jou spices in en roer deur vir ñ minuut, gooi dan die hoender en aartappels in en meng deur, dat die hoender lekker gemeng is met die spices.
** Gooi die stock in (wat opgelos het in water) in net totdat die hoender genoeg water het Om in te kook.
** Laat dit stadig kook, sodra die aartappels sag is, gooi 2 opgehoopte coconut milk powder gemeng met 2 eetlp. Mazina ( opgelos in bietjie water), by en Laat hy lekker deur kook op stadige hitte!!
Jy kan basmatiese rys saam met dit maak, of wat lekker is Paratas!!!
QUICK CHICKEN CORDON BLEU: [MR FOOD]
To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps. Serve with: Delicata squash and broccoli.
Time: 35 minutes
Ingredients
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère, or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs, (see Note)
1tablespoon chopped fresh parsley, or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham, (about 1 ounce)
Directions
1.Preheat oven to 400°F.
2.Sprinkle chicken with ¼tsp salt and pepper. Combine the reamining cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
3.Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
4.Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
QUICK CHICKEN CURRY: [MR FOOD]
If you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!"
Serves: 6
Cooking Time: 30 min
What You'll Need:
1 (12-ounce) jar roasted red peppers, drained
1/2 cup chopped onion
1 cup chicken broth
1/2 cup light coconut milk
2 teaspoons curry powder
1 cup grated carrots
1 3/4 pounds boneless, skinless chicken thighs
What To Do:
1.In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
2.Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce.
Notes
•When using coconut milk, a common question that comes up is whether or not it's the same as cream of coconut. The answer is that they are NOT the same, cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.
SKILLET CHICKEN AND POTATOES:
When you make this easy skillet chicken dish and top it with mashed potatoes, it'll bring back memories of yesteryear. Aah, what comfort.
Serves: 4
Cooking Time: 5 min
What You'll Need:
•2 cups cubed cooked chicken
•1 (16 ounce) package frozen mixed vegetables, thawed and drained
•1 (10-3/4 ounce) can condensed cream of chicken soup
•1/2 cup milk
•1/4 teaspoon onion powder
•1/4 teaspoon black pepper
•4 cups hot mashed potatoes (see Note)
What To Do:
1.In a large skillet, combine all ingredients except potatoes over high heat; mix well. Cook 5 minutes, or until heated through, stirring frequently.
2.Remove from heat and top with hot mashed potatoes. Serve immediately.
Notes
You can use leftover potatoes, instant mashed potatoes, or even the refrigerated or frozen packaged ones that are oh-so-tasty and convenient, especially for dishes like this one!
SWEET SOY GLAZED CHICKEN WINGS:
These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail.
Game plan: These wings can also be cooked on an outdoor grill over medium high heat (about 375°F). Just rub the grill grate with several layers of paper towels dipped in vegetable oil, then grill the wings covered, flipping occasionally, until they are golden brown, no longer pink at the bone, and the skin is crisp, about 20 to 25 minutes total.
INGREDIENTS
For the chicken:
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons sake or dry sherry
4 medium garlic cloves, minced
3 pounds chicken wings, separated into 2 pieces, wing tips removed and discarded
For the sauce:
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons finely chopped fresh pineapple
2 tablespoons sake or dry sherry
1 tablespoon white wine vinegar
1 tablespoon naturally sweetened pineapple juice
1 medium garlic clove, minced
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
To serve:
1 teaspoon toasted sesame seeds, for garnish
INSTRUCTIONS
For the chicken:
1.Place the brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine. Add the chicken, seal (pressing out any excess air), and turn the bag to coat the chicken evenly. Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
2.Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil. Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
3.Broil the chicken until the meat starts to pull away from the bone and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove the baking sheet from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more. Meanwhile, prepare the sauce.
For the sauce:
1.Place all of the ingredients except the cornstarch-water mixture in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce has reduced to about 1/2 cup, about 10 minutes. Add the cornstarch mixture, whisk to combine, and cook until the sauce has thickened, about 1 minute. Transfer to a large heatproof bowl.
To serve:
1.Add the cooked wings to the sauce and toss to combine. Transfer to a serving dish and sprinkle with the toasted sesame seeds. Serve immediately.
DIE LAGGENDE HOENDERSCHNITZEL: [RSG TJAILATYD]
2 hoenderfillette per persoon
½ ui
handvol vars sampioene per persoon
1 pakkie Royco pietersielie- en witwynsous
eier, geklits
krummels
Cheddarkaas, in repe gesny
MAAK DAN SO:
Doop fillette in eier en dan in krummels.
Bak tot gaar in pan met klein bietjie olie.
Sit cheddarkaas op hoender, en maak die sous aan soos die pakkie sê, en gooi oor hoender.
Bedien met klein aartappeltjies en groenslaai.
ULTIMATE CHICKEN TIKKA MASALA: [Sponsored by: Photo by Bonnie G #2]
Total Time: 50 mins.
No curry night would be complete without this classic.
600 g chicken breasts, diced
4 tablespoons full fat natural yoghurt
2 tablespoons tandoori curry paste
50 g butter
2 onions, sliced
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 bay leaves
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
200 ml tomato paste
200 ml water
Directions:
1.Place the chicken in a bowl with the yoghurt & tandoori paste and stir. Marinate for at least 15 minutes, or covered in the overnight in the fridge.
2.Preheat the grill to high. Take the chicken out of the marinade(reserving the liquid for later) and spread over a baking sheet. grill for 6 minutes each side until lightly charred.
3.Melt the butter in a casserole dish or large frying pan over a low heat and soften the onions for 10 minutes , stirring occasionally until just golden.
4.Stir in the garlic, ginger, bay leaves, salt and all the spices.Cook for 1-2 minutes until the spices release their aroma. Stir in the passata, reserved yoghurt marinade and the water.Simmer very gently fro 5 minutes until the sauce thickens until sauce thickens, adding extra water should it get to thick.Stir in the cooked chicken.
5.Serve with basmati rice or naan bread.
TOMATO CHICKEN STEW: [Source: pixen]
2-3 servings
This is a mildly spiced Malay style stew. As with stews, it tastes better the day after. Prepare it a day ahead and warm up to serve. You can serve with rice, fried rice or even on pastas.
Ingredients
500g Chicken, chopped into 5 cm pieces (or drumsticks/breast meats)
Pinch of Salt & Tumeric powder
½ cup Oil (for shallow frying)
2 Onions, sliced
1 small can Tomato Purée
2 Tomatoes, quartered
1 tbl Sugar or to taste
1 tbl Salt or to taste
Some Water
Spices (ground/blend finely):
6 Shallots
3 cloves Garlic
6-10 Red Chillies, seeded
1pc Lemongrass (use the plump white portion only)
2 cm knob of Ginger, skinned
Directions
1. Rub chicken with a pinch salt & tumeric powder. Set aside.
2. Heat oil in a deep pan/wok over medium fire/heat. When hot, fry the chicken in batches for 5 minutes. Remove chicken, drain on kitchen papers and set aside.
3. In the remaining oil, stir-fry the ground spices until fragrant and oil separates – about 3 mins.
4. Add sliced onions and stir-fry until they start to soften – about 1 minute. Stir in tomato purée and bring to a boil.
5. Add chicken and mix well. Pour some water to cover the chicken by 3/4 (about 2 cups). Bring to a boil.
6. Reduce fire/heat to low and simmer for 10 minutes. Add quartered tomatoes and continue to cook for another 15 minutes, stirring occasionally, until chicken is tender and gravy is thick. Season to taste with salt and sugar. Garnish with chopped spring onions or coriander.
LEO'S CHICKEN WINGS:
2 - 3kg fresh chicken wings (cut in 1/2 and slice off tips)
1 tbsp chopped garlic
1 cup brown sugar
1 tbsp honey
2/3 cup of low sodium soy sauce
1 tsp dry mustard
garlic salt
METHOD:
Put all wings in roasting pan (big pan, a 9x13 is not big enough) and sprinkle with garlic salt. Combine all ingredients for sauce in a bowl and whisk together. Pour over wings and toss together until well coated. Let set overnight in fridge, or for at least 4 hours. Bake at 325 for 1 1/2 hours stirring about every 15 minutes. Then turn oven up to 425 to brown the wings up and thicken the sauce. Be sure to stir every 8-10 minutes to avoid burning.
SUN DRIED TAMATO CHICKEN: [MR FOOD]
This chicken dish is flavoured with the tangy taste of sun dried tomatoes combined with garlic and onion.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 35 mins
Ingredients
500g chicken breasts, cut into strips
Salt and pepper to taste
15 ml oil
5 ml crushed garlic
1 red onion, cut into quarters
8 sundried tomatoes, quartered
1 x 125g pack KNORR Mushroom & Wine Pasta & Sauce
500 ml milk
15 ml margarine
Instructions
Season chicken breasts to taste and fry in oil until lightly browned. Add Garlic and onion and cook for 2-3 mins until soft. Add the milk, margarine and sundried tomatoes in a saucepan and bring to the boil. Add the contents of the packet and cook on high for 5 min,
stirring occasionally. Stir in chicken and onion mixture and simmer for another 4 minutes until cooked. Remove from the heat and allow to stand covered for 2 mins before serving.
BALSAMIC PEACH CHICKEN ON RICE: [IT IS WHAT IT IS]
1/4 cup balsamic vinegar
1/3 cup peach preserves
1/2 cup packed brown sugar
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
2 cups diced or thinly sliced cooked chicken pieces*
1 1/2 cups prepared brown rice
METHOD:
Prepare rice and set aside, but keep warm.
In a small saucepan bring the water, vinegar, preserves, bouillon and brown sugar to a boil. Lower the heat and simmer for several minutes.
Spray a skillet with pure. Stir fry the chicken pieces until heated through.
Add the vinegar mixture and blend well.
Add the rice and heat through.
Serve and Enjoy.
*I use the pieces from a herb roasted Rotisserie chicken.
BACON WRAPPED CHICKEN: [ARTSY FARTSY MAMA]
So, I opened up the freezer to see what I wanted to make for dinner and an idea literally jumped out at me. A package of bacon shot right out of the freezer and almost landed on my foot. Apparently it was done living in the freezer... So what do you do with some chicken breasts you're not sure what to do with, and some suicidal bacon? Mix them together, of course!
So here is my "recipe" for some bacon wrapped chicken that I've made up.
There's still room for improvement, but it turned out surprisingly tasty!
Not to mention it's pretty simple... Gotta love that!
Start out with your chicken breast on top of a layer of plastic wrap, then another piece of plastic wrap on top.
Then take out your anger and hit the chicken with your husband's hammer or a meat tenderizer.
Be careful not to get holes in your chicken.
Next, lay out some bacon on a plate. 3-4 pieces vertically, and 2 pieces horizontally.
Lay your chicken in the center of the bacon. I also sprinkled a little bit of seasoning salt on the chicken.
Mix together some cream cheese and garlic salt. Spread a layer of the mixture on the chicken, then add a little bit of shredded cheddar cheese.
Roll the chicken up a little and fold up the horizontal pieces of bacon, making sure the sides are covered. then fold up the vertical pieces and secure with a toothpick if they won't stay.
Lay the chicken seam side down on a greased pan.
I just put mine onto some tinfoil on top of the pan and it worked great.
Bake at 400° for about 45 minutes, turning it over about halfway through.
Then turn the oven up to 500° or broil (watch closely!!) to brown the bacon and make it crispy. You can turn the chicken over again to make sure all the bacon is cooked.
*If you cut open the chicken after all of this & the bacon still isn't cooked all the way through, you can put it back in the oven for another 15 minutes or so and it will be perfect!
Serve with some yummy garlic mashed potatoes or rice, and enjoy!
This is also great without the bacon. Just cook for the 45 minutes and it's all done.
I've also considered cooking the bacon first, crunching it up and mixing the bacon bits in the filling...
I'll let you know how that turns out!
MY WENK:
Braai oor die kole, in jou Buksie-oond of in platboompan met deksel op en kooltjies bo-op deksel.
ALICE SPRING’S CHICKEN: [OUTBAKCK STEAKHOUSE]
I cooked Alice Springs Chicken for dinner tonight and my family LOVED it!!!! You will love it too, if you like Outback Steakhouse's Alice Springs Chicken.
INGREDIENTS:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Seasoning SALT
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded cheese
METHOD:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
MY WENK:
Kan in platboompan gemaak word met deksel op en kooltjies bo-op deksel.
Baie lekker!
CHICKEN PICCATA: [The Devil’s Punchbowl]
Serves: 2
Ingredients:
2 Chicken Breasts
½ Cup Flour
¼ Cup White Wine (or chicken broth OR both)
½ Lemon, Squeezed
1 TBSP Capers
3 TBSP Butter
Olive Oil
Salt & Pepper
Directions:
Butterfly or pound your chicken breasts so they are flat.
Combine Flour, salt, and pepper. Dredge chicken in flour mixture.
Melt 1 tablespoon of butter with a splash of olive oil in a pan on medium heat and cook chicken until done.
Remove chicken from pan. Melt remaining butter, add lemon, white wine (or chicken broth or both) and a pinch of flour. Scraping the bottom and sides of the pan, stir until desired thickness.
Add capers and chicken, simmer for 5 minutes.
CHICKEN A LA KING: [PICK N PAY RECIPES]
This old favourite has become hugely popular once again.
Less than 45 minutes
Serves: 4
INGREDIENTS:
4 plump chicken breast fillet, free-range
10 ml PnP garlic and herb spices, Ina Paarman
1 cup hot water
10 ml chicken stock powder
1 onion, finely chopped
1 half red pepper, seeded and finely chopped (optional)
15 ml PnP butter
15 ml PnP canola oil
1 packet PnP chopped mushrooms, sliced
250 ml chicken stock, or white wine
45 ml white sauce, powder, Ina Paarman
250 ml PnP cream, or full-cream milk
30 ml chopped parsley, roughly
1 pinch salt and ground pepper
1 cup cooked rice, for serving
METHOD:
Season chicken breasts all over with garlic & herb seasoning
Place into a frying pan
Mix hot water and stock powder together and carefully pour into pan
Cover and simmer for 7 minutes
Turn chicken breasts over and simmer for another 3 minutes
Remove pan from heat and leave chicken in covered pan to cool in stock for 10 minutes
Finely slice chicken breasts across the grain. Reserve stock.
Sauté onion and red pepper in butter and oil until soft and lightly browned
Add mushrooms and stir-fry over a high heat until mushrooms start drawing water
Add wine and boil to reduce by half
Mix a little reserved stock with the white sauce powder and stir into remaining stock and cream
Add to vegetables
Stir over a medium heat until mixture thickens
Add sliced chicken and parsley and season
Serve with rice studded with vegetables
Ina’s tips
Stir cooked peas into the rice before serving
Pair this dish with an unwooded Chardonnay or Semillon
CHICKEN CHILI: [adapted from Ina Garten]
2 large onions, chopped
1/8 cup olive oil
2 tsp chopped garlic
1 yellow pepper, cut up into chunks
1 orange pepper, cut up into chunks
1 red pepper, cut up into chunks2 tbsp+ chili powder
2 tsp+ cumin
1/4 tsp cayenne pepper
2 tsp salt
2 (28 oz) cans pureed tomatoes1/4 cup fresh chopped basil
4 chicken breasts
1 can of black beans, rinsed and drained (can use kidney beans instead)
Shredded Cheddar cheese for topping
METHOD:
Coat the chicken with garlic pepper salt. Cook in pan on stove top, or roast in oven until cooked thru. Let cool enough so that you can pull it apart/shred it (you can cut into cubes if you like instead) and set aside.
Cook the onions in the oil over medium-low heat for 10-15 minutes, or until translucent. Add the garlic and cook 1 minute. Add the bell peppers, chili powder, cumin, cayenne, and salt and cook for 1 minute. Add the tomato puree and basil. Bring to a boil, then reduce heat and simmer, uncovered for 30 minutes stirring every now and then. Add chicken and simmer for another 1/2 hr. Spoon into bowls and sprinkle with cheddar cheese and serve.
Serves 6-8.
WALKIE TALKIE CHICKEN FEET ON THE BRAAI: [ULTIMATE BRAAI MASTERS]
Serving: 4 | Prep: 30 hours | Cooking: 10 min
Ingredients:
Chicken Feet 500g
Tomato Sauce 100ml
Olive Oli 60ml
Soy Sauce 2 tablespoons
Seasoning 3 tablespoons
Chicken Spice 2 tablespoons
Worcestershire Sauce 1 teaspoon
Chillies 2 tablespoons
Cola 50 ml
Coriander handful
Butter 100g
METHOD:
1 . Clean the chicken feet
2 . Chop and crush the chillies
3 . Mix together the tomato sauce (ketchup), olive oil, soy sauce, braai seasoning, chicken spice, Worcestershire sauce, cola and chillies.
4 . Stir well.
5 . Marinade the chicken feet in the sauce for 20 minutes
6 . Cook them on the braai
7 . Baste with the marinade as you go.
8 . Serve with some chopped coriander.
CHICKEN BREAST WITH CURRY CREAM SAUCE: [FAST AND EASY]
2 servings
INGREDIENTS:
rice,
2 chicken breasts,
1 onion,
1 zucchini,
1 tomato,
2 tablespoons curry powder,
100 ml white wine
1 apple,
1 banana,
250 ml cream,
salt,
pepper,
WHAT TO DO:
Preheat the oven to 160 degrees. Boil the rice according pack instructions. Season the chicken breasts with salt and pepper. Bake the chicken breasts around brown in hot butter. Remove the chicken breasts from the pan, put the chicken breasts in an ovenproof dish and place the ovenproof dish about 15 minutes in the preheated oven. Meanwhile bake 1 chopped onion, 1 diced zucchini, 1 diced tomato for about 5 minutes. Add 2 tablespoons curry powder and 100 ml white wine and let the alcohol evaporate. Add 1 diced apple and 1 sliced banana. Stir briefly. Add 250 ml cream and let simmer for about 5 minutes on medium heat. Bring the curry-cream sauce to taste with salt and pepper. Serve the curry-cream sauce with rice and chicken breast.
Enjoy!
COCONUT CURRY CHICKEN AND RICE:
Tender chicken and nutty brown rice baked in a silky coconut curry sauce. Mmm delish!
1 1/2 cups long grain brown rice
1 cup diced onion
1 cup sliced red pepper
1 400 ml can coconut milk
1 can water (400 ml)
1 tbsp curry powder
1/2 tsp ground coriander seed
1/2 tsp ground turmeric
1/2 tsp minced ginger root
1 1/2 lbs skinless chicken thighs
WHAT DO DO:
While the oven preheated to 350 degrees (F), I sprinkled the rice evenly in the bottom of my largest ceramic casserole dish. Then the onion and red pepper were layered evenly on top of the rice. In a medium mixing bowl, I whisked together the coconut milk, water, curry powder, coriander, turmeric, and ginger.
I poured about 3/4 of the mixture over the rice and vegetables. The chicken thighs were then placed in an even layer on top of the whole thing and the remainder of the sauce was poured over the chicken. In it went in the oven, uncovered, for 1 hour and 15 minutes until the liquid was mostly absorbed.
MY WENK:
Maak as 'n potjie buite langs die vuurtjie en geniet die geselligheid daarvan.
OROS HOENDER: [DêM NICE KAROO SPICE]
12 stukke hoender gaar gekook in hoenderstock,
Pak hoenderstukke in oondpan en spice goed bo en onder met DÊM-Nice Karoo Spice.
Gooi 1 koppie onverdunde oros oor en bak vir half uur met deksel op en nog n half uur sonder deksel sodat hoender verbruin. skep af en toe van die pansappe oor die hoender.
Sit voor met groente en rys vir n heerlike fees!
CHEDDARKAAS HOENDER: [RENCIA ODENDAAL PRETORIUS - KREATIEWEKOSIDEES]
4 groot hoenderborsies of fillette
6 na 8 provitas (fyngedruk) Jy kan ook Tuc, cream crackers of salticrax koekies gebruik)
½ teelepel sout
½ teelepel peper
½ koppie melk
3 koppies cheddarkaas, gerasper
1 teelepel droë pietersielie
Sous: (opsioneel)
1 blikkie room hoender sop
2 eetlepel suurroom
2 eetlepel botter
MAAK DAN SO:
Gooi die melk, kaas en provita krummels in 3 afsonderlike bakke Meng die sout en peper in die krummels in. Doop elke stukkie van die hoender in die melk en dan in die kaas. Druk die kaas vas met jou vingers. Druk dan die hoender in die provita krummels en druk styf vas.
Spuit 'n pan met cook en spray en plaas die hoender in die pan. Strooi die droë pietersielie oor die hoender. Sit hoender in die yskas vir tenminste 20 minute . Bedek die pan met foelie en bak by 200 grade vir 35 minute. Verwyder die foelie, bak vir 'n verdere 10-15 minute, of totdat die kante van die hoender goudbruin en bros is.
In 'n medium pan meng die room hoender sop, suurroom en botter. Roer dit oor medium hitte tot die sous lekker warm is. Dien op oor die hoender
MY WENK:
Hoenderstukke kan ook gebraai word of in platboompan gaargemaak word.
BACON WRAPPED BUFFALO CHICKEN JALAPENO POPPERS: [CLOSET COOKING]
Jalapeno peppers stuffed with spicy buffalo chicken and blue cheese and wrapped with bacon!
Servings: make 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients
12 large jalapenos, cut in half with seeds removed
1 cup cooked chicken, shredded or diced and warm
1/4 cup hot sauce (such as Frank's Red Hot)
1 tablespoon butter, melted
1/4 cup cheddar cheese
1/4 cup blue cheese, crumbled
12 slices bacon, cut in half
1/4 cup blue cheese dressing (optional)
Directions
1.Place the jalapenos in a single layer on a baking pan with the cut side down and roast in a preheated 350F oven for 10 minutes.
2.Mix the hot sauce and the melted butter and then mix in the chicken.
3.Fill the jalapenos with the buffalo chicken, top with cheese and wrap with bacon securing everything with a toothy pick.
4.Bake in a preheated 350F oven until the bacon is cooked, about 20-25 minutes.
5.Serve while still warm with a side celery and carrot sticks and some blue cheese sauce for dipping.
MY WENK:
Kan oor die rooster gebraai word.....eenvoudig heerlik!
BACON WRAPPED JALAPENO POPPER STUFFED CHICKEN:
Chicken stuffed with jalapenos, cream cheese, cheddar cheese and wrapped in bacon; it's like chicken jalapeno poppers for dinner!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
4 small chicken breasts, pounded thin
salt and pepper to taste
4 jalapenos, diced
4 ounces cream cheese, room temperature
1 cup cheddar cheese, shredded
8 slices bacon
Directions
1.Lay the chicken flat, season both sides with salt and pepper, place 1/4 of the mixture of the jalapenos, cream cheese and cheddar on the chicken and roll them up.
2.Wrap each chicken breast up in 2 slices of bacon and place them in a baking dish.
3.Bake in a pre-heated 400F oven until cooked, about 25-35 minutes.
MY WENK:
Kan oor die kole gebraai word.
BUFFALO CHICKEN WINGS: [Added by John]
This is the famous original Buffalo wings, you need a deep skillet, Dutch oven, or a deep-fryer.
INGREDIENTS
5 pounds chicken wings
1 freshly ground black pepper
1 Salt (if desired)
4 cup vegetable oil
4 tbsp butter or margarine (1/2 stick)
5 tbsp hot sauce or Tabasco sauce
INSTRUCTIONS
1.Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2.Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they\'re golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3.Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.
4.Place the chicken on a warm serving platter, pour the sauce on top, and serve.
MY WENK:
Jy kan hulle ook in die buffalo-sous marineer oornag en dan oor die rooster braai. Maak dan die oorblywende marinade goed warm en kook vir so 5 minute en gooi dit dan oor die hoendervlerkies vir 'n heerlike souserigheid.
TOMATO DRUMSTICK CURRY:
Thick gravy curry made with drumsticks/munakkada, tomatoes and onions. Onions and tomatoes gives it a sweet and sour taste while drumsticks add the flavor, making it a delicious dish. Serve hot with white rice.
1. Drumsticks – 3, cut into 3 inch pieces
2. Tomato – 3, cut into 2 inch pieces
3. Onion – 1, finely chopped
4. Green chilies – 2, split into halves
5. Cumin seeds – 1/4 teaspoon
6. Mustard seeds – 1/4 teaspoon
7. Curry leaves – 10
8. Salt – 1/2 tbl sp
9. Oil – 2 tbl sp
10. Red chili powder – 1/4 tbl sp
11. Chopped Coriander – 2tbl sp
WHAT TO DO:
1. Heat oil in a pan, add the cumin seeds, turmeric seeds and let them splutter. Add the curry leaves, turmeric, onions, tomatoes and green chilies. Let them cook until the tomatoes are soft (7-8 minutes) under medium heat.
2. Smash the tomatoes with a spatula, and add the drumsticks, salt and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and trun off the heat.
Serve hot with white rice.
TEQUILA-LIME WINGS: [GUY FIERI]
3 lbs chicken wings, split at the joint and wing tips removed
Salt and pepper
1 t grated lemon zest
1/2 C lime juice
1/4 C tequila
1 T agave nectar
1 t ground cumin
1 t ground chili powder
1/2 t salt
1/2 pepper
WHAT TO DO:
First off, you’ve gotta split the wings apart at the joint. I found a great tutorial on how to do it here. I also read a suggestion to save the wing tips (you can freeze ‘em) for the next time you make stock.
I try to use every part of the buffalo.
Lay the wings out on in a single layer on a baking sheet, seasoned lightly with salt and pepper.
Bake them in the oven at 350 degrees for about 45 minutes until the are just turning brown and crispy.
While the wings are baking, make a sauce with the remaining ingredients (lime zest, lime juice, tequila, agave nectar, cumin, chili powder, salt, and pepper) and set aside.
I drained the substantial pool of fat from the baking sheet and returned the wings in a single layer on top. Pour the sauce over the tops of the wings and let it marinate for at least a half an hour, turning the wings once or twice so they get covered.
Heat up the grill to high and set the chicken wings aside to get ready to grill. Transfer the marinade to a saucepan and let it thicken over medium-high heat for a few minutes.
Stick the wings on there for 10-15 minutes, basting with the newly thickened sauce, until they get nice dark grill marks and crispy skin.
Oh my gosh.
These wings are seriously good.
I think the best part is that you can get a taste of beautifully grilled chicken with a sweet and tangy, not just overwhelming barbecue sauce. And with any good wings, they are super juicy with a crispy skin that you’ll have a hard time resisting.
CHICKEN/BEEF MADE MY WAY: [lovelylaylascookblog]
So here it is, as promised: my chicken/beef dish for tonight’s dinner.
INGREDIENTS:
Chicken breasts – diced
Beef strips
Mushrooms-cut to choice
Onions-diced
Veggies
Sauce of choice
Butter
Olive oil
Garlic
Spices
WHAT TO DO:
1. First heat up oil and butter in a pan and fry the chicken and beef strips. Put to one side once it is right.
2. Fry the onions and mushrooms. I used large button mushrooms and cut it in quarters.
3. Once the onions and mushrooms are done, add the chicken and beef and the veggies. I used frozen mixed veggies.
4. The sauce I used was from Royco: Chicken and Mushroom Pan. I added it about 20 minutes before serving, and let it simmer until a thick sauce has formed.
Serve it up with rice. I added some of the sauce from the pan to the rice and let it cook a bit in it before serving.
I also got us some very nice cabbage salad to go with the dinner.
DELLICIOUS BOVRIL CHICKEN:
There are two steps in this recipe. The first step is to fry the chicken and the second is to cook the bovril sauce before coating the chicken with it prior to serving. You will need to have fast hands with cooking the sauce because the sauce can dry out pretty fast. However, if you add too much water (to prevent drying out), it would be too runny and not as nice. Anyway, don’t let that fear you into trying this dish. It’s actually an experiment on my part and it works!
INGREDIENTS:
6 chicken supremes (the tender piece of the chicken breast, cut into cubes)
1 large onion (quartered)
5 cloves garlic (chopped finely)
about 30 to 50 ml warm water
Oil for deep frying
MARINADE FOR CHICKEN:
2 teaspoons light soya sauce
1 1/2 teaspoons chinese cooking wine
a couple of dashes of white pepper powder
1/2 teaspoon of worcestershire sauce
1/2 teaspoon of oyster sauce
1 teaspoon corn flour
SEASONING:
2 heaped teaspoons of bovril
salt to taste
1 teaspoon sugar or to taste
METHOD:
Marinade chicken for 30 minutes or longer and deep fry till golden brown. Set aside.
Leave approximately 2 tablespoons of cooking oil in wok and saute garlic and onions till fragrant. Add seasoning and water and bring to boil. Return fried chicken pieces to wok and stir well to coat the sauce over the chicken.
CHICKEN HONEY-LEMON STEW:
Preparation Time: 15 min
Cooking Time: 60-65 min
INGREDIENTS:
1 - 2kg boneless, skinless chicken (thigh or chicken breast) cut into 2-3 inch pieces.
1 large onion sliced
3 medium carrots chopped
3 tea spoons dry vermouth or dry sherry
4 tea spoons spices [flippen leka spice or enige ander]
4 table spoon honey
1 table spoon Lemon juice or juice of one small fresh lemon
3 Bay leaves
8-10 whole Allspice
8-10 whole black pepper
1 table spoon Dill
2 table spoon Parsley
6 cloves garlic
1can Whole Kernel Corn
3 fresh peeled tomatoes (chopped)
2 tea spoons old style Dijon Mustard
1/3 cup saute mushrooms
DIRECTIONS:
Wash chicken.
Place sliced onion on the bottom of the pot, add chopped carrots and sliced chicken. Add water to cover meat. Bring to boil. Simmer for 30 min on low/medium heat. Add all spices. Continue simmering for 20 min and add garlic, corn, tomatoes, honey, lemon juice, mustard, mushrooms.
Continue until fully cooked.
HOMEMADE CHICKEN AND BACON SAUSAGES: [By Peter J -Photo by Stardustannie]
Prep Time: 20 mins
Total Time: 35 mins
Servings: 4
"This was my first attempt at making home-made sausages using a sausage maker and a synthetic casing. A slight problem was the nozzle was too large for the casing so I proceeded without a casing and thought these were the best sausages I've ever tasted, even if I do say so myself."
INGREDIENTS:
500 g chicken breasts, roughy chopped
2 slices streaky bacon, rind removed and roughy chopped
1 teaspoon dried chives
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon ground pepper
2 tablespoons parmesan cheese
1 tablespoon garlic, crushed
DIRECTIONS:1.Combine all ingredients in a small bowl and mix well.
2.Run all ingredients through a meat grinder, return to bowl and mix again.
3.Refrigerate for 30 minutes or so (optional).
4.Put through the sausage maker attachment on meat grinder carefully guiding it onto a plate.
5.Cut into desired serving size.
MY WENK:
Indien jy nie dermpies het om wors mee te stop nie, doen die volgende:
Maak die worsmengsel.
Neem dan foelie of "plastic wrap" sit 'n redelike stuk worsvleis daarin en vorm 'n lang worsie.
Rol dit styf op en draai die kante styf toe en sit in die yskas om te stol.
Jy kan dit kan braai in 'n pan of in rooster en dis 'n lekker worsie sonder 'n velletjie.
Jy kan dit ook verpak en dan vries, wanneer jy dit wil gaarmaak het jy nie nodig om dit te ontdooi nie, braai sommer vanaf die vries stadium.
EASY KENTUCKY BURGOO: [MR FOOD]
Burgoo is a big favorite for Kentucky Derby-watching parties, and our version of Easy Kentucky Burgoo make this hearty stew even simpler to pull off. And whether for the big race or anytime at all, it's a one-pot that always satisfies.
Serves: 6
Cooking Time: 1 hr 50 min
WHAT YOU'LL NEED:
1 (3-pound) chicken, cut into 8 pieces
1 pound beef top round, cut into 1/2-inch cubes
6 cups beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (6-ounce) can tomato paste
WHAT TO DO:
1.In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to low, cover loosely, and simmer 1 hour, stirring occasionally.
2.Add vegetable gumbo mix and tomato paste. Increase heat to medium-high and return to a boil. Let boil 25 to 30 minutes, or until thick, stirring occasionally.
NOTES:
If you can't find gumbo mix, you can substitute with 3 cups frozen okra, 3 cups frozen corn, a small green bell pepper, chopped, and a small onion, chopped.
MRS BALL’S CHUTNEY CHICKEN WINGS:•
10 chicken wings, trim the pinions/tips off
½ cup mrs balls peach chutney
¼ cup mayo
30ml olive oil
Freshly ground black pepper
METHOD:
Preheat the oven to 200 degrees.
In a bowl, combine the chutney, mayo, oil and pepper together.
Add the chicken wings, make sure they are well coated.
Arrange onto a non-stick baking tray and roast for 45 minutes until golden and sticky.
Serve on a platter with samoosas and sweet chilli dip.
MY WENK:
Hierdie vlerkies kan oor die kole gebraai word.
Marineer dit net vir 'n uur of wat of oornag in die sous.
INDIAN CHICKEN MARINADE:
½ cup vegetable oil
¼ cup lemon juice
2 garlic cloves, crushed
2tsp crushed ginger
2Tbs garam masala
1tsp ground coriander
1tsp ground cumin
2 cardamom pods, crushed
METHOD:
Combine the ingredients, pour over a butterflied chicken and marinade for at least 30 minutes (or up to 1 day) before braai-ing.
Marinades one chicken.
SOUS CHEF SE LIPLEKKER HOENDER: [RSG RESEPTE]
BESTANDDELE:
4 hoenderdye, sonder vel, met been
½ koppie Balsamiese reduksie (ek gebruik Verlaque se Honey & Rooibos)
½ koppie sojasous
½ koppie bruinsuiker
METODE:
Meng die balsamiese reduksie, sojasous en suiker en verhit in 'n pan tot die suiker smelt.
Plaas die hoenderdye in 'n oondbak met 'n deksel en gooi die sous oor.
Bak vir 30 min teen 190 grade.
Haal deksel af en bak vir nog 20 tot 30 minute en draai die dye 'n paar keer totdat die sous lekker dik en stroperig is.
Bedien met jasmynrys en ‘n lekker groenslaai.
MY WENK:
Maak in jou platboompan soos met 'n potbrood gaar.
WILLIE SE GROENTE EN MIELIE HOENDER: [PETERJASIE]
BESTANDDELE:
1 ui, fyngekap
2 medium aartappels per persoon, in blokkies gesny
1 pak gevriesde groente
1 blikkie roommielies
Hoenderspeserye
Suurlemoen
2 porsies gevriesde hoenderstukke per persoon
suurlemoensap
METODE:
Drup suurlemoensap oor die hoender en sprinkel die speserye oor.
Mikrogolf die hoenderstukke en aartappel saam vir 15 minute op medium in 'n glasbak met deksel.
Potbraai die uie in olyfolie.
Haal die gaar hoender en aartappels uit die glasbak (hou die aftreksel) en braai saam met die uie in die pot.
Sit die gevriesde groente in die aftreksel en sit terug in die mikrogolf en maak dit gaar.
Haal dit uit en gooi als saam met die hoender in die pot.
Gooi die blik roommielies by.
Roer en maak warm.
Sodra dit warm is, bedien op gaar rys.
VIETNAMESE CARAMEL GINGER CHICKEN: (Ga Kho) [Recipe
Adapted from Fine Cooking Magazine]
1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced
WHAT TO DO:
Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.
To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.
Serves 4 to 6.
VINEGAR CURRY:
Japanese: Osu Curry. We call curry “kare rice” and it is a very popular home cooked meal. Studies have shown that an ingredient found in curry, curcumin, boosts brain activity in elderly people and reduces the risk of Alzheimer’s disease. Usually we use curry roux to make curry rice, but I recently saw this vinegar curry recipe on a Japanese TV show called “Omoikkiri Don”. I recommend that you make it this way occasionally—the vinegar re-energizes you and improves your metabolism.
Yield: 2 servings
Time: 20 minutes
INGREDIENTS:
1/2 lb chicken thigh (chopped)
1 lb eggplant (sliced thin, about 2.5″ x 0.5″ each)
1 medium onion (sliced)
1 red bell pepper (chopped)
1 carrot (chopped)
2 bowls of steamed rice
SPICES:
2 tbs curry powder
4 tbs vinegar
1 tsp salt (for vegetables)
1/2 tsp sugar (for mayonnaise chicken)
1/2 tsp salt (for mayonnaise chicken)
PREPARATION:
Mix sugar, salt and1 tsp water in a small bowl, then mix with chicken, and cool for 10 min in refrigerator.
Put all the vegetables in a large bowl, add salt, and stir.
Heat the oil in a frying pan then grill chicken for 2 minutes.
Add vegetables, vinegar, and 1/2 cup of water, cover, and cook for 30 min on low, stirring occasionally. Add a little extra water if mixture dries up.
Add curry powder and mix.
Serve on steamed rice
CREAMY CHICKEN CURRY: [CAMPING AND HIKING]
INGREDIENTS:
15ml masala
+- 50ml flour
salt
5 chicken fillets cut in strips
50ml butter
25ml oil
3 onions diced
10ml fennel seeds
10 ml cumin
1 Bay leaf
1 Can chopped tomatoes
5ml Turmeric
5ml garlic flakes
5ml ginger
125 ml bulgarian yogurt
1/2 bush coriander
pinch of sugar
1 tin sugar beans (optional this is the way that I make it)
I was fortunate enough to attend a few of the well known Cass Abrahams classes, and this is one of her recipes for which I have have received many compliments.
METHOD:
•Mix 5ml masala, salt and flour in a bowl. Cover the chicken strips with the flour, and shake of the excess flour.
•Heat the butter and oil in a pot and fry lightly on both sides.
•Remove the chicken from the pot and set aside.
•Put the onions, fennel, cumin and bay leaf in the same pot and fry untill the onion becomes translucent.
•Add the tomatoes (with the juice) and the rest of the masala, turmeric,garlic and ginger.
•Cook untill it becomes a thick sauce. Put the chicken strips back in the pot, add the beans and sugar and let it simmer for about 5 minutes, or untill the chicken is done.
•Pour yogurt over and garnish with coriander leaves.
•Serve with Basmati rice or rotis.
HANNO SE KERRIEHOENDER:
As daar nou een resep is wat in ons gesin ‘n treffer was, was dit my ma se kerriehoender. Hetsy dit ‘n verjaarsdag, kersete, spesiale geleentheid of net ‘n gewone wintersaand was – as ons ‘n keuse gehad het in die spyskaart, het ons gevra vir kerriehoender… Hierdie is my weergawe, met klein veranderings!
3 uie, gekerf
250g sampioene, in helftes gesny
5ml knoffel
2kg hoenderdye
30ml Rajah Mild kerriepoeier
15ml borrie
1 tamatie, gesnipper
1 blik perskes
30ml blatjang
30ml asyn
750ml kookwater
125ml Bulgaarse jogurt
SOUS:
60ml koekmeel
45ml tamatiesous
30ml Worcestersous
15ml asyn
SO MAAK JY:
Braai die uie, knoffel en sampioene in ‘n bietjie olie. Voeg die hoenderstukke saam en braai tot ligbruin. Voeg die kerriepoeier en borrie by en braai vir so minuut saam. Voeg dan die tamatie, perskes met sy stroop, blatjang en asyn by en verlaag die hitte. Voeg die kookwater by, geur met sout (ek geur gewoonlik so 5ml per kilogram vleis), bedek en kook tot die hoender gaar is en maklik van die been afkom. Skep die hoenderstukke uit, ontbeen en hou eenkant. Meng die bestanddele vir die sous saam en gooi by die sous van die hoender. Bring tot by kookpunt en voeg die vleis by. Kook oor lae hitte tot die sous lekker dik is. Geur met sout en peper na smaak. Haal van die hitte af en roer die jogurt by. Bedien saam met jou keuse van rys.
LEMON AND GARLIC GRILLED CHICKEN:
If you're craving a burst of citrus flavor, try this Lemon Garlic Grilled Chicken. Made with lemon juice and garlic salt, this savory chicken is tasty and flavorful without being high in calories.
INGREDIENTS:
1 cup margarine
1/2 cup fresh lemon juice
garlic salt, to taste
6 chicken breasts
INSTRUCTIONS:
1.Melt the butter and mix with the lemon juice.
2.Add garlic salt to taste.
3.Brush generously on chicken breasts as you grill.
NOTES:
For a low-fat option, the margarine can be omitted and the reduced mixture of lemon juice and garlic salt can be used for a stronger flavor.
PANGEBRAAIDE HOENDER MET BRONKORS: [NATHANIëL TAFEL]
JY BENODIG:
SLAAISOUS:
3 e suurroom
1 e bruinsuiker
1 t appelasyn
seesout
paprika
SLAAI :
4 hoenderborsies, ontbeen en vel verwyder
1 e druiwepitolie
1 e sojasous
sap van 1 suurlemoen (of minder, as jy verkies)
varsgemaalde swartpeper
bossie vars bronkors (watercress)
6 jongaartappels, in oond gebak
METODE
SLAAISOUS:
Meng eerste drie bestanddele goed en geur met sout en paprika.
SLAAI:
Sny hoenderborsies in dun repies. Verhit druiwepitolie in 'n pan en roerbraai hoenderrepies oor hoë hitte vir 1 minuut. Voeg sojasous en suurlemoensap by en roerbraai verder tot sag en bruin, ongeveer 5 minute. Verwyder van plaat en geur met swartpeper. Sit voor met bronkors, jongaartappels en slaaisous.
PAN FRIED MANGO CURRY CHICKEN: [steamy kitchen]
Free-range chicken – cut up or 2 chicken pieces per person, skin and bones to remain in place
Olive oil
Sea salt
Curry powder – a big pinch
Freshly ground black pepper
Butter – a thick slice
Garlic cloves, 8 large, sweet cloves
White wine – a large wine glass
Mango – a nice firm, but ripe one, cut up into large chunks
Herbs – a few sprigs of parsley, minced
Place chicken in a large bowl and rub the chicken all over with a drizzle olive oil. Season the chicken with the salt, curry powder and black pepper.
WHAT TO DO:Heat a large skillet or pan (pan can have high sides or be shallow, but it must have a lid) on high heat with enough olive oil to make a small puddle in the bottom, then add the butter. Once the butter starts to froth, add the chicken pieces, skin side down. Keep the heat moderately high heat while they color to a pale and relatively even gold.
In the meantime, smash the garlic cloves with the side of your knife so that they flatten but remain fairly intact, and peel off the skin. Throw the garlic cloves into the pan. Turn down the heat to medium-low so that the fat under the chicken skin is gently fizzing. Cover with tight-fitting lid. You’ll cook about 35-40 minutes, turning the chicken over halfway through cooking.
Once the chicken is cooked, remove the chicken onto a platter and cover loosely with tin foil to keep warm. Tip the pan slightly and spoon out most of the fat. Turn the heat to high and add the white wine and let it bubble. Use a wooden spatula to scrape and loosen the golden bits and the sweet, soft garlic cloves in the pan. Turn the heat down a bit and add the mango chunks and minced parsley. Let simmer for 1 minute. Taste the sauce and adjust seasoning – you may have to add some salt or pepper. Spoon over chicken.
Makes 4 servings.
HEUNING EN SOJA ONTBEENDE HOENDERDYTJIES: [TOKS EN TJOPS]
Bedien: 8
Bestanddele:
24 ontbeende hoenderdytjies
Marinade
1 koppie sojasous
6 tafel lepels heuning
4 tafel lepels wit wyn asyn
4 huisies knoffel, fyn gemaal
2 tafel lepels fyn gerasperde vars gemmer
15 g vars basiliekruid
15g vars koriander
3/4 koppie olyf olie
2 groen uie, fyn gesnipper
1 tee lepel gemaalde swart peper
16 houtsosatiestokkies
Metode:
1. Week die houtsosatiestokkies in water terwyl jy besig is met die marinade en die hoender. Hierdie proses sal vermy dat die skewers nie brand op die braai nie.
2. Vir die marinade, plaas al die bestanddele van die marinade in ‘n menger. Meng al die bestandele totdat dit fyn en goed gemeng is. As jy nie ‘n menger by die huis het nie, snipper al die bestanddele goed met ‘n skerp mes en meng in saam met al die vloeistofbestandele.
3. Marineer die hoenderdytjies vir tenminste twee ure voordat jy dit braai.
4. Gebruik twee sosatiestokkies, afhangende van die grootte van die dytjies. Sit drie van die dytjies op twee van die stokkies. Die proses sal help met die omdraai van die vleis en sal ook vermy dat die dytjies deur deur rooster val.
5. Plaas die gemarineerde hoenderdytjies op ‘n medium temperatuur braai. Kook die dytjies deur en draai die vleis elke twee tot drie minute om. Kyk dat die marinade nie brand tydens die braaiproses nie.
Nota:
die hoenderdytjies se vleis is donkerder en kook nie wit soos ‘n gewone hoenderborsie nie.
LEMON BUNDT PAN CHICKEN: [MR FOOD]
Bundt pants aren't just for desserts. We came up with a unique way to roast chicken and show you just how versatile your bundt pan really is.
Serves: 4
Cooking Time: 1 hr
What You'll Need:
1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
3 sprigs fresh rosemary, pulled off stem and chopped
1 (4-pound) whole chicken
1/4 cup chicken broth
2 lemons, quartered
What To Do:
1.Preheat oven to 350 degrees F.
2.In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, pepper, and rosemary. Rub inside and outside of chicken with mixture.
3.Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Pour chicken broth into pan and squeeze lemons into broth. Place lemon quarters around chicken.
4.Bake 60 to 65 minutes, or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.
Notes
Add a side of our simple yet elegant Green Beans Amandine to this tasty meal!
MY WENK:
Sit hom in 'n groot potjie waarin die tuitpan kan inpas en maak gaar soos wat jy potbrood sou bak.
BBQ CHICKEN STACK: [MR FOOD - LETS GET GRILLING]
Barbecued Chicken Stack turns grilled chicken topped with coleslaw into a flavor‐packed combo that stacks up as a homemade barbecued chicken sandwich with plenty of personality and pizzazz.
Serves: 4
Cooking Time: 10 min
• 8 ounces (1/2 a 16‐ounce bag) shredded coleslaw
• 1 (8‐ounce) can pineapple tidbits, drained
• 1/2 cup coleslaw dressing
• 1 cup barbecue sauce
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 hamburger buns
WHAT TO DO:
1. In a large bowl, combine coleslaw, pineapple, and dressing; mix well and set aside.
2. In a medium bowl, combine barbecue sauce and hot sauce. Evenly sprinkle both sides of chicken with salt then baste with sauce mixture.
3. Grill chicken breasts 10 to 13 minutes, or until no pink remains and juices run clear, turning frequently and, for first 5 minutes, brushing them each time with barbecue sauce.
4. Place chicken on buns, top with coleslaw, and serve.
SJERRIEHOENDER-SKOTTEL: [RESEP KERNEELS BREYTENBACH FOTO’S RUVAN BOSHOFF]
Vir 8 mense
In die ou dae het my pa hierdie skottelhoender gereg in ’n ploegskaar gemaak. Maar jy kan dit by jou kampeerplek sommer op die gasbrander se wok ook maak.
Jy benodig
1 eetlepel botter of olie
1 eetlepel mielieblom
2 koppies Old Brown Sherry of ander soetwyn
1 liter water
sout en peper na smaak
½ eetlepel bruinsuiker
2 hoenders, in porsies gesny
Só maak jy
1.Smelt die botter in die wok en braai die hoenderstukke daarin bruin. Wanneer dit begin gaar word, skuif jy hulle na die kante toe.
2.Meng die mielieblom met die Old Brown Sherry plus ’n liter water.
3.Sprinkel die sout, peper en suiker oor die hoenderstukke. Giet die vloeistofmengsel in die wok en roer totdat dit effens dik begin word.
4.Skuif die hoenderstukke in die vloeistof en laat dit daarin prut tot gaar. Hou ’n oog oor die sous; as dit te erg wegkook, gooi nog OBS by.
5.Sorg dat een van die ander manne lekker stywepap maak, en sit die skottelhoender daarmee saam voor.
Weg sê:
Die res van die soetwyn kom natuurlik handig te pas, veral op ’n ysige wintersaand, vrouloos, iewers in die Karoo.
BITTERSOET HOENDERBOUDJIES: [RESEP SONJA JORDT FOTO’S DONNA LEWIS]
Vir 4-6 mense
Min padkos klop ’n hoenderboudjie met ’n yskoue koeldrank daarby.
Jy benodig
12 hoenderboudjies
4 eetlepels grasuie
½ koppie lemoenmarmelade
2 eetlepels vars suurlemoensap
2 eetlepels olie
sout en varsgemaalde swartpeper na smaak
SO MAAK JY:
1.Gooi hom toe. Pak die hoenderboudjies in ’n oondskottel. Meng die grasuie, marmelade, suurlemoensap, olie en geurmiddels na smaak. Gooi dit oor die boudjies en vryf dit oraloor goed in.
2.Goudbruin en bros. Rooster dit in ’n oond van 200 °C vir sowat 35-40 minute of tot gaar. Laat dit afkoel en bêre die hoenderboudjies in die yskas totdat julle vertrek.
Weg sê:
Onthou, hoendervleis is kwesbaar vir hitte. Hou dit maar so koud as moontlik sodat jy nie iewers tussen Kroonstad en Bloemfontein teëspoed kry nie…
MY WENK:
Braai oor die kole net so lekker.
CHICKEN CURRY WITH TOMATOES, ONION AND YOGURT AND BASMATI FRIED RICE WITH TUMERIC AND MUSTARD SEEDS:
Ingredients:
4 tbsp. vegetable oil
1 tsp. cumin seeds
1 medium red onion, finely diced
3 bay leaves
1 28-oz. can whole plum tomatoes
1 tsp. ground cumin
1 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. turmeric
6 dried chiles de arbol
1 tsp. paprika
8 cloves garlic, peeled
1" piece of ginger, peeled & coarsely chopped
2 tsp. salt
2 tsp. sugar
6 lbs. skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups water
6 medium yukon gold potatoes, peeled & cut into 1" cubes
4 tbsp. plain Greek-style yogurt
1/2 cup chopped fresh cilantro
HERE’S HOW:
1. Add oil to a medium pot or large saute pan over medium heat until hot. Add the cumin seeds to the pan and cook for 10-20 seconds, stirring frequently, until they are fragrant & lightly browned. Add the red onions & bay leaves to the pan. Cook, stirring frequently for about 15 minutes or until the onions are browned.
2. Strain the tomato juice from the canned tomatoes into a separate bowl. Set aside. Pour the tomatoes into a blender or food processor. Add the garlic, ginger, ground cumin, garam masala, ground coriander, turmeric, chiles de arbor, and paprika. Process until just smooth.
3. Add the tomato mixture to the sauteed onions & bring heat up to medium. Cook for about 10 minutes or until mixture starts to thicken. Stir in diced chicken & potatoes and cook for 5-6 minutes or until chicken is just cooked through. Add 2 cups of water, season with salt & sugar, then bring mixture up to a boil. Reduce heat to low or medium-low, and simmer, uncovered for about 30 minutes until sauce is reduced and potatoes are tender. Adjust seasonings as needed, then stir in the yogurt. Serve warm with plain or fried basmati rice, garnished with fresh cilantro.
Chiles de arbol, garlic, red onion & ginger.
Blend the tomatoes, garlic, ginger, chiles & spices together.
Diced potatoes.
Heat the cumin seeds in hot oil until fragrant.
Add onions & bay leaves and cook until lightly browned.
Add pureed tomato-spice mixture and cook 10 minutes until mixture starts to thicken.
Add chicken & potatoes and cook until chicken is just cooked through.
Add the reserved tomato juice, 2 cups of water, salt & sugar. Simmer 30 minutes or until potatoes are tender
Stir in yogurt.
Stir in cilantro & remove from heat.
BASMATI FRIED RICE WITH TUMERIC AND MUSTARD SEED:
1/4 cup vegetable oil
6 cups cooked basmati rice*
1 tsp. brown mustard seeds
1/4 tsp. cayenne pepper (or 2 medium serrano chiles, thinly sliced)
1 cup chopped red onion
1/2 tsp. turmeric
1 tsp. sugar
3/4 tsp. salt
1 tbsp. lemon juice
1/2 cup chopped fresh cilantro
*I like cooking basmati in the rice cooker: Place 3 cups of rice into the bowl of the rice cooker and rinse 2-3 times. Drain, then add 6 cups of water. Soak 5-10 minutes (not more), then add 1 tsp. of salt & 2 tbsp. of oil. Cook in the rice cooker until done. Let rice sit for about 15 minutes, then open the rice cooker and let the rice cool down a bit before using.
HERE'S HOW":
1. Heat 1/4 cup of vegetable oil in a wok or saute pan over medium high heat until almost smoking. Add the mustard seeds, cover and cook for several seconds until they stop sputtering. If using serrano chiles, add them now & cook for 10-15 seconds. Stir in the onions and cook for about 5 minutes until lightly browned.
2. Add the turmeric and cayenne (if using), stir briefly.
3. Gently stir in the cooked rice, lemon juice, salt & sugar. Cook over medium-low heat about 5 minutes, then stir in the cilantro. Remove & serve. For the rice, heat 1/4 cup of vegetable over high heat, add the mustard seeds, cover & cook for several seconds until they stop popping (do not burn). If using fresh serrano chiles, add them first & cook for several seconds, then add in chopped onion & cook until lightly browned.
Add turmeric and cayenne (if using).
Stir in rice, lemon juice, salt & sugar. Cook 5 minutes then stir in cilantro.
CHINESE SWEET AND SOUR CHICKEN:
FOR THE CHICKEN:
1 - 1½kg deboned chicken breasts
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 egg, lightly beaten
3 tablespoons corn flour
corn oil (for deep-frying)
FOR THE SAUCE:
2 teaspoons corn flour
4 tablespoons water
4 tablespoons pineapple juice, reserved from 4-ounce can pineapple chunks (drained chunks will be used later in the recipe)
3 tablespoons rice or wine vinegar
4 tablespoons sugar
1/4 teaspoon salt
2 teaspoons thin soy sauce
2 tablespoons tomato ketchup
1 1/2 teaspoons Worcestershire sauce
OTHER INGREDIENTS:
2 1/2 tablespoons corn oil, divided use
1 clove garlic, peeled and minced
1 onion, skinned and roughly chopped
1 green and 1 red pepper, halved, seeded and diced
salt to taste, optional
TO PREPARE THE CHICKEN:
Cut the chicken into pieces, about 1-inch-by-1 1/4-inches-by-3/4
inch. Put into a bowl. Add the 1/2 teaspoon salt and 1 teaspoon soy sauce and leave to marinate for 30-60 minutes.
Stir in the egg to coat thoroughly. Dredge the chicken, piece by piece, through the 3 tablespoons corn flour, making sure it is evenly coated.
Half fill a wok or deep-fryer with oil. Heat to a temperature of 350 degrees F or until a cube of stale bread browns in 60 seconds. Add the chicken and deep-fry for about 1 minute in 1 or 2 batches; separate the pieces with a pair of chopsticks or a wooden spoon if they stick together. Drain on paper towels. This step can be done ahead of time.
TO PREPARE THE SAUCE:
In a bowl, dissolve the 2 teaspoon corn flour in the 4 tablespoons water and pineapple juice. Add the vinegar, sugar, 1/4 teaspoon salt, 2 teaspoons soy sauce, tomato ketchup and Worcestershire sauce and stir to blend.
Heat a frying pan or saucepan (unless you have another wok) until hot. Add 1 1/2 tablespoon corn oil and swirl it around. Add the garlic and onion, stir a few times and then add the green and red pepper. Stir-fry for about 2 minutes over a medium heat and season with salt if desired. Add the pineapple chunks. Pour in the well-stirred sauce and bring to the boil, stirring constantly. (This sauce can be made in advance.)
TO FINISH THE CHICKEN:
Reheat the oil for deep-frying to a higher temperature of 375 degrees F or until a cube of stale bread browns in 50 seconds. Add the chicken and again deep-fry in one batch for about 2-3 minutes to ensure that the outside is crisp and golden without the chicken inside getting dry. Drain on paper towels and remove to a warm serving plate.
TO SERVE:
Reheat the sweet and sour sauce and stir in the remaining 1 tablespoon oil. This prevents the sauce from being gluey. Pour the sweet and sour sauce over the chicken. Serve immediately.
Makes 4 servings.
FRANSE HOENDERKASSEROL: [ deur Anton Boshoff]
Bestanddele
1 hoender of 12 vlerkies opgesny in klein porsies (behou van die vel ook - vir geur) en geur liggies met hoender speserye, maar nie sout nie.
2 medium uie – dun in ringe gesny
3-4 geelwortels – in growwe stukke gesny
3 murgpampoentjies en/of groenboontjies en/of seldery gekap)
4-5 medium aartappels opgesny in kwarte of agstes
1 klein tot medium tamatie opgekap
125g klein sampioene - gahalveer
8-12 klein piekel uie – geskil maar heel
1 pakkie hoenderroom soppoeier
125ml suurroom
1 opgehoopte teelepel knoffel (crushed garlic)
Swartpeper (±1½ teelepel)
Franse tarragon kruie ±1½ teelepel
1½ teelepel droë tiemie
Sout na smaak (versigtig met die sout, die soppoeier is alreeds souterig).
Margerine of botter vir roerbraai
± 700 - 800 ml kookwater.
Metode
Smelt die margerine of botter in groot pot. Braai die hoender in die pot tot die vel lekker bruin is (ruik of jy dit sommer nou wil eet). Verwyder die hoender uit die pot en braai die uie tot ligbruin. Voeg die knoffel by en braai nog 1 minuut (as jy die knoffel te lank braai word dit bitter). Voeg die hoender weer by en roerbraai saam vir nog 2-3 minute.
Voeg die tamatie, wortels, (seldery – indien jy dit gebruik), aartappels, murgpampoentjies, piekeluitjies en kookwater by. Daar moet genoeg water wees om die meeste van die inhoud in die pot te bedek. Sprinkel mildelik met swartpeper en voeg die tarragon en tiemie by. Roer deur en hou op die stoof tot dit begin kook.
Plaas deksel op, plaas in die oond teen 180° C en bak vir 45 minute.
Na 45 minute word die sampioene en die soppoeier bygevoeg (meng eers vooraf die sopppoeier met bietjie koue water en roer die klonte uit). Vul die kookwater aan indien nodig. (Die dis moet redelik baie sous hê sodat jy dit met ‘n soplepel kan opskep.)
Bak sonder die deksel vir nog 15 minute teen 180° C. Maak seker die hoender en groente is sag.
Verwyder die pot uit die oond en roer die suurroom in, meng deeglik. Moenie weer kook nie anders sal die suurroom skif. Proe en voeg nog sout by indien benodig.
Bedien op rys en skep die sous mildelik saam met die kos. (As die kos swem in die sous is dit dalk bietjie te veel sous in die bord.) Skep met ‘n soplepel.
Van pure lekkerte mop ons die laaste sous in die bord met ‘n dik sny tuisgebakte brood, jy kan net nie stop voor dit op is nie!
SKOOR SE ONDERDOMPELDE HEEL HOENDER: [DINK KERSFEES KIEPIES?]
JY KAN KALKOEN, VARK EN ENIGE ANDER VLEIS OOK SO HANTEER EN GAARMAAK!
Vir meer as 3 eters het jy 2 heel hoenders nodig – hierdie gereg vlieg by die keelgaaie af. En 2 dae se geduld. Neem ‘n plastiek emmer/kom/houer – nie metaal, a.g.v die bestanddele…
Een koppie suiker en een koppie sout. Ja, jy het reg gelees. Koppies. Daai goed waaruit jy jou oggend koffie nuttig.
Nou kom die kreatiewe spelery. Koop by Fruit en Veg van die cheap vrugtesappe wat hulle so adverteer. ‘n Lemoen of mango geur. Of appel. Daai liter bokse. Gooi dit in die kom, by die koppies sout en suiker.
Gooi by: ‘n rolletjie of twee kaneel, fyngebreek, 3 naeltjies, 2 teelepels roosmaryn – droog of nie – ‘n teelepel chilli vlokkies of poeier – moenie stres nie, die kiep gaan nie jou bekkie brand nie.
Die sap van 2 uitgedrukte lemmetjies of suurlemoene, en gooi sommer die skille ook daarin. Neem 6 huisies knoffel, en met die platkant van die mes druk jy hulle vas teen ‘n snyplank, en laat kom jou plat hand op die slagoffer neer, sodat hy aansienlik dunner, maar langer is. Gooi hulle in – sommer vel en al. Sny ‘n ui of 2 in kwarte, en gooi in.
Verstaan asseblief dat dit ‘n kreatiewe proses is – alles wat jy het, kan hier ingaan! Koljander – gekraak, swartpeperkorrels, ook gekraak. Speel deur jou kombuiskaste! Gryp die oorbly bietjies alkohol. Wyn, brandewyn, enigiets.
Daar is nou plusminus 1.250liter vloeistof, en ‘n helse klomp ander goed in. Roer met ‘n houtlepel om lekker te meng – sout en suiker gaan nie nou al oplos nie, relax.
Sit die hoender(s) in die bak, en maak vol met water sodat die hoender(s) onderdompel is. Maak toe met clingwrap, en sit in die yskas – maak sommer die yskas ‘n slag skoon, ja! Wanneer ek een klein hoender maak, het ek al ‘n roomys bak gebruik. Vanselfsprekend minder van alles, BEHALWE die sout en suiker bly dieselfde! Maar dis maar asem ophou as alles daai ingedruk moet word. Miskien ‘n 5liter roomysbak. Jip, dit behoort die truuk te doen.
Nou vergeet jy van die hoender en maak ander kos. More aand vergeet jy nie van die hoender nie, want jy draai hulle om, dat die ander kant weer bietjie onder le.
En oormore trek jy die kiepe uit hulle bad, en gooi dit net so in ‘n baksakkie. Sit sakkie in ‘n bakskottel, en bak vir 1.5-2ure, afhangende van hoe groot die vogel is.
JY SAL MY WEER KOM SEG WAT JY DAAR GEPROE HET – DIT IS ‘N BELOFTE EN ‘N CHALLENGE!
Sit sommer net slaai daarby voor, want niks anders gaan aftrek kry nie. Komaan, wat het jy om te verloor?
Onthou tog die metode vir die Kersfees Kalkoen – ek plaas my waarborg stempel op hierdie reseppie, en het ek al ooit spek geskiet hierso?
BRAAI HOENDER IN BIER MARINADE: [RADIO NAMAKWALAND]
Meng saam:
1 Blikkie bier
3 E bruin suiker
1 fyn knoffelhuisie
100 ml olyf olie
Sout en peper.
MAAK DAN SO:
Pak 10-12 rou hoenderstukke, gegeur, in glasbak, gooi marinade Bo-oor, maak toe met tinfoelie en plaas in yskas, oornag, of ten minste 4 ure.
Braai oor matige kole tot goudbruin en gaar.
Eet met slaai van jou keuse en stukke roosterbrood met konfyt.
CHICKEN FRIED STEAKS WITH BACON-CHIVE GRAVY:
For the Chicken Fried Steak:
4 Pieces of Cube Steaks
1 ½C AP Flour
½C Cornstarch
Cajun Seasoning, Paprika, Onion Powder, Garlic Powder, Chili Powder, & Cayenne
3 Large Eggs
½C Buttermilk
2T Hot Sauce
Salt & Pepper, To Taste
For the Bacon-Chive Gravy:
5 Slices of Thick-Cut Applewood-Smoked Bacon, Cut into Lardons
4T Leftover Bacon Grease
3T Flour
2-3C Milk
¼t Paprika
Salt & Pepper, To Taste
Fresh Chives, Mince
WHAT TO DO:
1. To Make the Chicken Fried Steak:
Place the flour and cornstarch in a large bowl and season heavily with all the seasonings listed above (I put a great deal of seasonings into my flour, so that it is spicy, I call it my "demon flour"). Mix the eggs in another large bowl with the buttermilk and hot sauce. Take a piece of cube steak and coat it in the seasoned flour. Dip the coated beef into the egg mixture, and then dip back into the flour again. Heat a large skillet on medium heat and fill up with oil halfway up. Take the coated beef and place it into the skillet and cook for 3-4 minutes and turn over and cook another 4-5 minutes. Drain on a paper towel lined plate & sprinkle with salt, and repeat with the other pieces of meat. Keep the cooked steaks in the oven while the others are frying.
2. To Make the Bacon-Chive Gravy:
Fry the bacon lardons in a hot, deep skillet. Once crispy, remove the bacon, but still leaving the fat. Combine the fat with the flour in a skillet, continuously whisking, cook on medium heat for a couple of minutes until a roux is formed. Add the milk slowly to the skillet and mix the roux using a whisk. Turn the heat down to low and continue stirring until he mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (and any other seasonings you would like to add). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time. Add in the fresh chopped chives and crispy bacon lardons. Pour the gravy over the chicken fried steak and mashed potatoes and enjoy.
COCA-COLA CHICKEN aka ho lok kai:. [PIECE. LOVE AND COOKING]
I remember Coke Chicken from the early 90′s when my sister watched her TVB drama series. The characters would go to a tai pai tong (an informal hawker stall, totally different from a cha chang teng) and ask for it. It was the first time I’ve heard of chicken being cooked with Coca-Cola and wondered if it actually *tastes like Coke*.
I have not been to Hong Kong at that point so I was intrigued by the sudden explosion in the popularity of Coke Chicken since then. It’s not so popular now (can’t find it in HK) but it’s a very fast and delicious way to make chicken.
This is my better half’s recipe, it’s what we cooked for dinner last night:
•1 can Coca-Cola
•2 tablespoons cooking caramel (dark soy sauce)
•1 tablespoon light soy sauce
•1 teaspoon sesame oil
•300 grams chicken wings and drumsticks
HERE'S HOW:
I wanted the drumsticks but Coke Chicken usually refers to wings, or so the TVB series would lead me to believe.
There have been claims that this does not work with Diet Coke due to the (loads) of sugar required to *caramelize* the chicken. I’ve also heard that the addition of Coca-Cola is for the bicarbonate of soda, which is an *alkaline solution* that can actually change the fibers in chicken meat. The other camp says that Coke is acidic so it’s ideal as a *marinating agent* to tenderize protein.
I don’t know which of the above it true, or none at all. I have found no research to quantify it, just the same words passed on without references. However, this dish is a quick and delicious meal. You just heat up the Coke while the marinated chicken is fried till golden brown. The chicken is then put into the Coca-Cola until it reduces to a thick sauce.
I like the idea of it though and I’ll try it with other beverages (Bundaberg Ginger Beer, Fanta Grape, different lagers and ales etc) and see how it goes! :)
OLIVE GARDEN CHICKEN SCAMPI: [RON DOUGLAS]
Serves 2
olive oil
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves of garlic, roasted
1/2 package angel hair pasta, cooked and drained
WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup hot milk
SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons crushed garlic
3/4 teaspoon crushed red pepper flakes
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
WHAT TO DO:
PREPARE THE WHITE SAUCE:
Heat 1 tablespoon butter in a sauce pan, add 2 tablespoons flour and cook for 2 minutes on medium heat, stirring constantly. Slowly add hot milk (hot so it won't get lumpy). Set aside. Keep warm.
PREPARE THE SCAMPI SAUCE:
In sauce pan, heat butter over low heat; add the garlic, Italian seasoning, crushed red pepper, Italian seasoning and black pepper. Cook for about 2 minutes on low heat.
Add the wine and chicken broth. Stir until combined and simmer about 30 minutes. Add the white sauce and cook until slightly thickened.
PREPARE THE CHICKEN:
In a large skillet, saute chicken in a little olive oil until almost done. Add the peppers and onions, then saute until chicken is cooked through. Add the scampi sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. Pour a little of the leftover white sauce over the dish.
CHICKEN CUTLETS WITH QUICK PAN SAUCE: [*Recipe Courtesy of How To Cook Everything The Basics, by Mark Bittman]
4 servings
INGREDIENTS:
•1 cup all-purpose flour
•1 - 1½Kg boneless, skinless chicken breasts, thighs, or tenders (we used thighs)
•Salt and freshly-ground black peppers
•2 tablespoons olive oil
•3 tablespoons butter
•1/2 cup dry white wine
•1/2 cup water, chicken stock, or vegetable stock
•1/4 cup chopped fresh parsley leaves, plus 2 tablespoons for garnish
•1 lemon, quartered, for servings
WHAT TO DO:
Heat the oven to 180°C, and position an oven rack in the middle.
Put the flour on a plate or in a shallow bowl next to the stove.
Mix the flour salt, and pepper.
If necessary, put each cutlet between 2 sheets of sheet or plastic wrap and pound to uniform thickness. Blot the chicken dry with a paper towel and sprinkle with salt and pepper.
Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
When the butter has melted, turn a piece of chicken in the flour to coat it on all sides; shake off any excess.
Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan. (Begin by placing the chicken pieces presentation side down–the smooth side.)
Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn.
After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them; you’ll want the same side in contact with the fat).
When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.
Cook on the second side, adjusting the heat as needed, and cook until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes.
To check for doneness, cut into a piece with a thin-bladed knife and take a peek.
Transfer the chicken to an ovenproof platter and put it in the oven.
Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or 2.
Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes.
Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.
Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet with the 1/4 cup parsley.
Stir, taste the sauce, and adjust the seasoning.
Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with lemon quarters.
And…you’re done!
TIPS:
It helps to get organized before cooking this recipe. Until you get the hang of dredging, set up everything before you start.
Recipe Variations:
Any Cutlets with Quick Pan Sauce
Try turkey, pork, or veal cutlets; or fish fillets here. Cooking times will vary by up to a couple of minutes per side, but the clues for knowing when to turn them and how to recognize doneness remain the same.
Chicken Cutlets with Balsamic Sauce:
Follow the recipe as written above and add the wine, stir in 1 tablespoon balsamic vinegar just before adding the butter.
MY WENK:
Los die langdradige beskrywing van die resep uit en braai die hoenderstukke in 'n platboompan oor die vuur en maak jou sousie en bedien met 'n lekker slaai en jassie-aartappel.
CHAKALAKA HOENDERPOTJIE: [LANDBOU BOEREKOS]
Lewer 6 porsies
45ml olie
8 hoenderporsies met vel en been
Sout en peper na smaak
1 groot ui, grof gekap
3 knoffelhuisies, fyn gekap
30ml gerasperde vars gemmer
15ml matige kerriepoeier
500ml water
4 aartappels, skoongemaak en in blokkies gesny
1 x 410g blik Koo mild and spicy chakalaka [ of geur waarvan jy hou]
1 x 35g sakkie koo concentrated wet stock [hoendergeur]
SO MAAK JY:
Verhit olie in lat swartpot [nr 3] en braai die hoender daarin bruin.
Geurt met sout en peper, skep uit en hou eenkant.
Braai die ui in dieselfde potjie tot sag en voeg die knoffel, gemmer en kerriepoeier by en braai tot geurig.
Skep die hoender terug in die pot en voeg die water by.
Bedek die potjie en laat dit vir 35 minute oor matige kole prut.
Voeg die aartappels, koo chakalaka en koo stock by.
Bedek weer en laat prut vir nog 45 minute tot die hoender en aartappels sag en die sous dik en geurig is.
Geur na smaak en sit voor op koeskoes of rys.
SOET EN TAAI GEBRAAIDE HOENDER: [LANDBOU BOEREKOS]
Lewer 6 porsies
Eenvoudige maar perfekste marinade vir gebraaide hoender. Onthou die goue reël as jy hoender braai, moenie die marinade te dik aansmeer aan die begin van die braaityd nie – doen dit wanneer die hoender al halfpad gaar is. Omdat hoender lank en stadig braai, is daar die kans dat die marinade wat te lank hitte kry, sal brand.
6 boud en dy hoenderstukkies
Sout en vars gemaalde swartpeper na smaak
Olie om hoender mee te bedrup
125ml tamatiesous
60ml heuning
60ml bruinsuiker
30ml sojasous
30ml worcestersous
2 knoffelhuisies, fyn gerasper
SO MAAK JY:
Geur die hoender met sout en peper en bedruip liggies met die olyfolie.
Pak op die rooster.
Meng die res van die bestanddele goed saam en hou eenkant.
Braai die hoender oor matige kole tot halfgaar.
Begin nou die marinade aansmeer elke keer as jy die hoender draai tot die hoender klewerig en taai en gekaramelliseerd is.
Toets of die hoender deurgaar is en geniet.
WHOLE ROAST CHICKEN ON THE BRAAI: [fresh living]
A great way to get the best of a braai’s smoky flavor.
Less than 1 hour
Serves: 4
INGREDIENTS:
1 PnP whole chicken , weighing approximately 1.8kg
1 cup chicken rub
100 grams soft butter
1 handful PnP fresh parsley , or basil, roughly chopped
WHAT TO DO:
•Loosen the skin over the chicken breasts, so you can fit your finger underneath easily.
•In a bowl, mix together the rub, butter and herbs.
•Stuff this mixture underneath the skin, and rub any excess all over the bird (not too much, it will encourage burning so make sure most of it gets under the skin)
•Place on a weber tray in a braai, and cover (leave air vents open if the fire is too smoky, you want a bit of flavor but nothing too over powering).
•Fill the tray half up with water, and place in the indirect part of the heat.
•Cook for approximately 45 minutes to 1 hour.
•If the tray dries out, add another splash of boiling water.
•Remove, carve and serve with a crisp green salad.
DELICIOUS CHICKEN OF THE ISLAND CHICKEN: [FRESH LIVING]
12 chicken pieces
MARINADE:
•125 g butter
4 Tablesp brandy
•4 Tablespoons soy sauce
•2 teaspoons ginger
•2 garlic cloves, crushed
•2 Tablespoons brown sugar
WHAT TO DO:
Mix all the ingredients for the marinade and bring to the boil over low heat. (Do not boil)
Place the chicken pieces in the hot marinade and leave to marinate for at least 2 hours.
Remove from marinade and grill slowly over moderate coals while basting with the left over marinade.
LWAZILUBANI - CHAKALAKA AND LEMON CHICKEN: [KOO RECIPE]
INGREDIENTS:
8 chicken pieces
1x 410 g cans KOO Chakalaka Mild & Spicy
4 red onions, quartered
1 large lemon, thinly sliced
10 ml fresh rosemary, chopped
1 sachet KOO Concentrated Wet Stock Chicken Flavour
1x 115 g cans tomato paste
4 medium potatoes, peeled and thickly sliced
Salt and freshly ground pepper, to taste
WHAT TO DO:
Marinate chicken pieces in the KOO Chakalaka Mild & Spicy overnight.
Preheat oven to 220°C.
Place marinated chicken pieces in an oven-proof dish.
Add onions, lemon, rosemary and potatoes to the chicken.
Mix the stock and tomato paste and pour over the chicken.
Cover and place in the oven until the chicken is cooked and vegetables are tender.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op deksel.
SJERRIEBOUDJIES: [VAN RENSBURG FOODS]
•2 eetlepels worcestersous
•½ koppie droë sjerrie
•1 eetlepel asyn
•2 teelepels Engelse mosterd
•4 hoenderboudjies
•¼ koppie olie
MAAK DAN SO:
Meng die worcestersous, sjerrie, asyn en mosterd in ‘n bak en gooi sout en peper na smaak by.
Maak ‘n paar snitte in die hoender en sit dit in ‘n vlak bak.
Gooi die sjerriemengsel oor en laat dit ten minste ‘n uur marineer terwyl jy dit af en toe omdraai.
Braai die hoender oor matige kole vir 15 minute oraloor, terwyl jy dit om die beurt met sjerriemengsel en olie verf.
BLOUKAAS HOENDER:– oeg so lekker - by marindakook
Kyk, my kinders is nie lief vir bloukaas nie, maar bloukaas hoender maak ek op aanvraag. Hulle hang hul behoorlik op aan die hoender. Dan as ek gaste spesiaal wil laat voel ,maak ek dit ook. Daars mos iets grands aan bloukaas – seker omdat ek dit nie as n kind geken het nie.
1.6 stukkies hoenderfilette ( sonder vel of bene)
2.500 ml meel ( ek weet dis te veel, maar ek wil nie sukkel nie)
3.4 eiers liggies geklits – sommer met n vurk
4.200g broodkrummels ( wat jy koop in die winkel , is gewoonlik daar waar die speserye is)
5.250ml room
6.1 driehoekie bloukaas
NOU:
•maak drie borde/bakkies in n ry staan. In die een gooi jy die meel, dan die eiers en dan die broodkrummels
•druk die hoender eers in die meel, dan die eiers en dan in die broodkrummels
•pak dit in n oondvaste bak
•gooi die room oor
•krummel die bloukaas oor
•bak dit by 190 grade Celsius toe met tinfoelie vir 20 minute
•haal die tinfoelie af en bak dit vir nog 20 minute oop
Dis n groot lekkerte. Ek het myne bedien met koeskoes en chillie – en natuurlik n glasie wyn.
MY WENK:
Sleep die swartplatboompot nader en maak die gereg daarin, deksel op en kooltjies bo-op deksel. Viola lekker maklik!
HOENDER VERRASSING: [deur Chantel Olivier]
Hier is my Resepie, ‘n verandering op die gewone Lemoensap hoender. Hoe die resep onstaan het – ek’t een aand in die kombuis gestaan en gewonder wat maak ek nou vir aandete, dis amper 30 grade buite en in daai weer is geen mens lus vir kosmaak nie, toe haal ek hoender uit en dis wat gevolg het. Die naam het gekom omdat niemand gesien het wat ek gedoen het nie en toe ek die kos geskep het het ek gese eet en dan verras ek julle met wat dit is juis omdat ek self nie geweet het hoe dit gaan smaak nie.
BESTANDDELE:
4-8 hoender borsies
250ml Mayonnaise
125ml sweet Chilli Sous
125ml Tamatiesous
250ml aangemaakte Oros
5ml Kerrie Poeier
Sout
Peper
5ml Knoffel en Kruie Sout
2.5ml Oreganum
Slaaiblare (gemendge soort)
Handjievol boontjiespruite
Kersie Tamaties - gehalveer
Paar Baba Koring
Tuisgemaakte Croutons
Groen Uie, fyngekap (opsioneel)
MAAK DAN SO:
Meng Mayonnaise; Sweet Chilli Sous; Tamatiesous; Oros; Kerrie Poeier; Sout en Peper goed, sit hoender borsies in pot en gooi sous oor, prut op lae hitte tot die sous lekker dik word en die hoender gaar is. Terwyl jy dit doen berei jou slaai voor, haal 4 – 6 snye ou witbrood uit, sny korsies af, sprinkel bietjie speserye oor, ek gebruik gewoonlik knoffel vlokkies, pak in oondbak en sprinkel olyf olie oor, bak in 180grade oond tot lekker bros, sowat 20 minute; was jou slaaiblare, tamaties, ens skoon; droog goed af; kap die slaaiblare; kersie tamaties en baba koring so groot soos jy dit verlang. Sodra die hoender lekker gaar is, sny in blokkies. Pak nou jou slaai – sit jou slaaiblare in ‘n mooi bedien bak, gooi dan jou tamaties, baba koring en boontjiespruite in, skep jou hoender blokkies bo-op en laastens sit jy die croutons bo-op; as jy voel sprinkel opgekapte Groen Uie oor vir daai finale skop. Bedien en geniet.
SOET HOENDERKERRIE -gewone kerrie, huiskerrie: [by marindakook]
Kyk, ek hou van Indiese, Maleise en Thai-Kerrie. Ek het egter groot geword met gewone boksie-soet-appelkooskonfyt-kerrie. Dit vat my terug na my kinderjare.
BENODIG:
1 heel hoender
1 ui
30 ml olie
2 knoffelhuisies
4 aartappels
1 hoenderekstrakblokkie of 10 ml poeierhoenderekstrak
750 ml warmwater
2 lourierblare
60 ml kerrie
60 ml appelkooskonfyt
60ml asyn
60 ml suiker
30 ml borrie
sout en peper na smaak
NOU:
1.ek het n heel hoender geneem en opgesny in porsies. Dit hoef nie presies gedoen te word nie. Anders koop jy klaar hoenderporsies by jou winkel.
2.sny jou ui in ringe en braai in olie tot glaserig. Braai nou jou fyngekapte knoffel saam met die ui. Sit jou hoender by en braai die hoender bietjie bruin.
3.skil die aartappels en sny dit in kwarte. Sit dit by jou hoender in die pot
4.in n mengbak los jou hoenderekstrak in die warmwater op
5.gooi nou al die res van die bestandele in die mengbak by die hoenderekstrak
6.gooi dit oor die vleis in die pot en laat dit prut vir om en by 60 minute – dit behoort nou los van die been en lekker gaar te wees.
Om die kerriesous in jou pot te verdik. Roer 10 ml mazina in 80 ml koue water tot dit n pasta vorm. Roer dit deur jou kerriehoender en laat dit prut vir 10 minute.
Bedien jou hoender met rys en ertjies. Die kleurkombinasie is mooi. Ek geniet nog klein bietjie chutney by my hoender.
CHAKALAKA HOENDER: [KREATIEWEKOSIDEES]
Die maklikste hoender ooit – 1 Bestandeel en speserye !!!
Pak hoender in casserol.
Sny dik skywe uie oor.
Gooi sout peper en knoffel vlokkies oor en 1 blikkie chakalaka met butternut.
Ek het skywe butternut met skil aan ook bygesit –
In die oond (bedek) vir 1 uur na 1 uur 15 minute @ 180 C –
Net voor opdining – onder die grill indien verkies tot velletjie lekker bruin en bros is.
WENK:
Pak jou aartappels saam in met die hoender – jou hoender, pampoen en aartappels is alles op een slag gaar.
Gewone Mild chakalaka kan ook gebruik word.
MY WENK:
Kan met gemak in swartplatboompan gemaak word met deksel op en kooltjies bo-op deksel.
HOENDERKERRIE: [Deur Huisgenoot - - Hope Malau]
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: 45 minute
BESTANDDELE:
6 hoenderborsies, in blokkies gesny
45 ml (3 e) suurlemoensap
3 knoffelhuisies
5 ml (1 t) komyn
5 ml (1 t) paprika
5 ml (1 t) geroosterde masala
2 ml (½ t) brandrissiepoeier
60 ml (¼ k) dikroom
sout end peper
SOUS:
30 ml (2 e) olie
2 uie, in skywe gesny
15 ml (1 e) gerasperde gemmer
4 knoffelhuisies, gekap
15 ml (1 e) fyn koljander
2 ml (½ t) borrie
2 ml (½ t) brandrissiepoeier
2 ml (½ t) geroosterde masala
2 ml (½ t) paprika
60 ml (¼ k) Griekse jogurt
250 ml (1 k) hoenderaftreksel
sout en peper
’n hand vol vars koljander
SO MAAK JY:
1 Plaas die hoender in ’n glasbak. Meng die suurlemoensap, knoffel, komyn, paprika, masala, brandrissiepoeier, room, sout en peper by. Bedek die bak en verkoel in die koelkas tot nodig.
2 Sous: Verhit intussen die olie in ’n groot braaipan oor matige hitte en braai die uie tot effens bruin. Voeg die gemmer en knoffel by en braai nog 2 minute. Roer dan die koljander, borrie, brandrissiepoeier, masala en paprika by. Giet die jogurt en aftreksel in en laat prut ’n kwartier. Die sous moet dik wees.
3 Braai die hoender 20 minute of tot deurgaar in ’n braaipan oor matige hitte. Meng met die sous en sit voor met roti’s. Jy kan ook die hoender aan sosatiepenne ryg en met die sous voorsit om die hoender en roti’s in te doop.
ROMERIGE HOENDER: [Deur Huisgenoot]
Genoeg vir 4 mense
Bereiding: 10 minute
Gaarmaaktyd: 20-25 minute
BESTANDDELE:
4-6 hoenderborsfilette
sout en peper
koekmeel
30 ml (2 e) olyfolie
45 ml (3 e) botter
250 g sampioene, in skyfies gesny
3 stingeluie, in stukkies gesny
125 ml (½ k) Marsala-wyn (soet)
125 ml (½ k) hoenderaftreksel
125 ml (½ k) room
3 ml (ruim ½ t) droë basilie
500 g fettuccine, gekook tot al dente
parmesaanskaafsels vir voorsit
SO MAAK MENS:
1. Kap die hoenderporsies platter met jou handpalm. Geur met sout en peper en rol in die meel.
2. Verhit die olie en botter en braai die hoender tot alkant bruin. Bedek en stoombraai tot gaar. Skep uit en hou warm.
3. Vee die pan uit en roerbraai die sampioene en uie in nog verhitte olie tot sag.
4. Voeg die wyn, hoenderaftreksel, room en basilie by en kook af tot die sous effens verdik het en geurig is.
5. Sit die hoender voor op die pasta en giet die sous oor.
6. Sit voor met parmesaanskaafsels.
TOMATO BASIL GRILLED CHICKEN: [FAVE RECIPES]
With this healthy grilled chicken recipe you have options. You can either broil or grill the chicken, making it a very versatile recipe. The tomato basil relish is a delectable addition.
Cooking Time: 7 min
INGREDIENTS:
• 2 cups fresh basil leaves, chopped finely
• 1/3cup orange juice
• 1 teaspoon balsamic vinegar
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/2teaspoon pepper
• 4 or 5 tomatoes, diced and cored
• 2 tablespoons extra virgin olive oil
WHAT TO DO:
1. Combine basil, orange juice, vinegar, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and tomatoes in a small bowl; refrigerate for an hour.
2. Preheat broiler with pan 4 inches from heat, or prepare grill with hot coals.
3. Rub chicken with olive oil and remaining salt and pepper.
4. Broil or grill chicken, turning frequently for 6 to 7 minutes per side, or until no longer pink in the center.
5. Top each breast with relish and serve.
MRS. H.S. BALL'S SWEET & STICKY CHUTNEY CHICKEN: [mrs BALL'S RECIPES]
INGREDIENTS:
125ml Mrs Balls Original Chutney
8 Assorted chicken pieces
15ml Robertsons Chicken Spice
10ml Soy sauce
60ml white vinegar
125ml Tomato sauce
10ml Dijon mustard
15ml Robertsons Origanum
60ml Olive oil
WHAT TO DO:
In a bowl whisk together all the ingredients.
Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hour.
Braai over medium coals until cooked through, using the marinade as a basting sauce.
COFFEE CAN CHICKEN OR HOBO CHICKEN: [CAMPING]
(it swings if you poke holes in the can and hang it up)
COFFEE CAN CHICKEN: [CAMPING - Photo by izik.]
Coffee Can Chicken:
You need one whole chicken at least a 4 pounder. A large coffee can or a number 10 can that restaurants use. One church key to poke holes above the lower bottom edge of the can to provide air flow. Regular strength Aluminum foil to wrap chicken in TWICE. A fist size stone to place in the bottom of the can.
Charcoal briquets to pack around the stone and add enough briquets to take it about 2/3 the way up the can. A lighter to light the briquets and when the get grey enough carefully and with confidence squish the Twice wrapped chicken onto and partially into the can. It will stay. Let it smoke and chortle and sputter for 2 to 3 hours. It falls off the bone!
Do you have to turn the chicken over?
No. Just leave it in. It seems to work best to put it in butt up (that’s the chickens butt). It keeps the juices in. I have tossed garlic and lemon in the cavity to enhance the flavor. Don’t really think it needs it, but it makes me feel good.
I keep my eye on it and occasionally squiggle the top of the enclosed chicken to give me something to do and to make sure it has good air flow.
To speed the cooking process up a bit I also have made little aluminum bishop shaped caps to put over the whole works. It keeps the heat in. It will not hurt the quality at all to keep it on the “stove” longer.
How long does it take to normally cook?
A four pounder takes anywhere from 2 to 2 1/2 hours depending on weather outside and the quality of your charcoal.
It will still be nicely done. When I cooked my first chicken I was nervous as to the time also. Everett (my ccc mentor) said don’t sweat it. It will be fine even if left on longer.
KERRIEHOENDER VAN DIE KALAHARI:
8 Groot Hoenderdye (of enige snitte van keuse)
2 groot uie in ringe gesny
1 pakkie soppoeier (enige geur wat kerrie-rig is bv Vegetable curry, Chakalaka ens)
2 eetlepels sterk kerrie
2 t borrie
1/2 k Blatjang
3 e Mayonaise
3 e Appelkooskonfyt
1/2 k donker asyn
1 k Tropical Fruit Liqui Fruit sap
1 k room
1 k melk
MAAK DAN SO:
Stel oond op 180 grade Celcius of maak in jou platboompan met deksel op en kooltjies bo-op deksel.
Pak uie onder in casserole.
Pak hoenderstukke bo-op.
Meng die res bestandele behalwe melk.
Gooi oor hoender en uie.
Plaas in oond vir ongeveer 2 ure of tot sappe van hoender helderkleurig loop as met mes gedruk word.
Hou die sous elke 30min dop.
Indien die sous baie dik voorkom kan die melk bygevoeg word soos nodig.
Pak hoender in opdien bak en skep uie bo-oor.
Skep klomp van die sous oor die hoender en "Grill" die hoender tot dit donkerbruin is.
Dit lyk of die hoender maklik brand maar dit is net die sous wat so vinnig verkleur.
LEMOEN EEND: [by marinda kook]
BENODIG:
•1 eend
•4 aartappels
•1 lemoen
•250 ml lemoensap
•100 ml marmalade of appelkooskonfyt (marmalade is lekkerder)
•5 ml asyn
•100 ml hoenderekstrak-poeier ( jy gebruik nie alles gelyk nie)
•100 ml koekmeel
•100 ml bruinsuiker
•250 ml warm water
•10 ml mazina
•sout en peper
•125 ml Van der Hum likeur (of enige ander lemoenlikeur)
NOU:
1.was die eend binne en buite en knip al die los velle af – onthou om die sakkie binnegoedjies uit te haal (maak gaar vir die diere)
2.vee die eend droog met n lappie
3.halveer die lemoen en druk dit in die eend
4.skil jou aartappels en halveer , sit onder in n oondbak waarin jy die eend gaan gaarmaak
5.sit n draadrakkie in die bak, want jy gaan die eend op die draadrakkie sit.
6.meng die meel, sout en peper en 50 ml van die hoenderekstrakpoeier in n bakkie, smeer nou die hele eend met dit in
7.plaas die eend op die rakkie in die bak en prik die eendvel met n mes – die vet moet uitloop ( niks maak beter braai-aartappels as eendvet nie)
8.plaas in n oond by 180 grade Celsius vir 2 uur
9.moenie die eend bedek nie en na n uur draai jy die eend om – sy moet orals mooi bruin word
10.maak intussen die sous: gooi die lemoensap,asyn,water, marmelade, bruinsuiker, hoenderekstrak en water in n pot en kook dit vir 10 minute liggies
11.meng die mazina met 80 ml kraanwater tot n paste en roer dit dan by jou lemoenstroop – kook vir 5 minute
Haal jou blinkvet eend uit die oond en geniet dit met jou jasmynrys en aartappels. Dit neem n bietjie tyd en moeite maar is elke happie dit werd.
MY WENK:
Kan met gemak in potjie gemaak word met deksel op en kooltjies bo-op deksel soos potbrood bak.
KFC HONEY BBQ WINGS: [COPYCAT KFC RECIPES]
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
WHAT TO DO:
Wash the chicken wings, then remove the wing tips; cut the other two pieces in half.
Shake off the excess water. Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside. Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until it’s very hot (around 350F).
Fry the wings until they’re golden brown. Remove and drain on paper towels.
Preheat oven to 325F.
Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don’t touch each other. Bake for 15−20 minutes, until they no longer look shiny.
ALLERLEKKERSTE MAKLIKE HOENDER: [BRON ONBEKEND]
•8 hoenderporsies
•1 koppie tamatiesous
•1 eetlepel asyn
•2 eetlepels blatjang
•1 eetlepel Worcestersous
•1 teelepel Tabasco-sous
•2 uie gesnipper
•1 koppie water
•sout en peper na smaak
MAAK DAN SO:
Braai die hoender en ui in olie tot bruin.
Plaas alle bestandele saam in ‘n kastrol en kook stadig tot vleis sag en gaar is.
Roer gedurig – die gereg brand maklik aan.
Bedien met rys en vars mengelsaai.
[4 porsies]
TANDORI HOENDERBOUDJIES: [UITKYK]
Ek verkies hoender wat in 'n braaiketel gaargemaak is, dit gee 'n lekker rokerige geur en die hoender bly sappig.
Genoeg vir 6 tot 8 porsies
Bereidingstyd 20 minute (plus marineertyd)
Gaarmaaktyd: 45 minute
8 hoenderboudtjies
MARINADE:
200ml ongegeurde jogurt
5ml koljander
5ml borrie
5ml kardemom
5ml paprika
10ml garam-masala
2 vet knoffelhuisies, gekneus
1 duim vars gemmer, gerasper
sout en varsgemaalde swartpeper
MAAK DAN SO:
• Sny die hoenderboudjies met 'n skerp mes deur die vel so effens in die vleis in sodat die marinade goed kan intrek.
• Meng al die marinadebestandele in 'n mengbak. Giet dit oor die hoenderboudjies, bedek en marineer vir sowat 1-2 uur of oornag.
• Braai die hoender oor matige kole of in ?n voorbereide braaiketel tot goudbruin en gaar terwyl jy dit elke nou en dan met die marinade verf. Sit voor met mango-atjarsalsa.
MANGO ATJARSALSA:
Ment 1 bottel (410g) mango-atjar met een blik (410g) klappermelk en geur met vars koljanderblare, geroosterde klapper en grondbone.
CHICKEN STROGANOFF: [CAMPBELL KITCHEN]
On a busy weekend, sometimes you just need a quick and easy dinner recipe to make for your family. This Chicken Stroganoff Church Supper is a one-skillet meal that's simple to prepare and tastes delicious. With a creamy sauce atop a heaping pile of egg noodles, this dish is comfort food at its finest. Ready to serve in just 45 minutes, this chicken dinner recipe is one of our all-time favorite easy one pot recipes.
Serves: 4
Preparation Time: 20 min
Cooking Time: 25 min
INGREDIENTS:
•2 tablespoons butter
•1 - 1½kg skinless, boneless chicken breast halves, cut into strips
•6 ounces sliced mushrooms (about 2 cups)
•1 medium onion, chopped (about 1/2 cup)
•1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
•1/2 cup sour cream or plain yogurt
•4 cups medium egg noodles, cooked and drained
•fresh parsley, chopped
WHAT TO DO:
1.Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
2.Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
3.Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
HOENDERKAASKOEK: [HUISGENOOT]
Lewer ’n groot kaaskoek (sowat 12 snye)
Bereiding: 15-20 minute
Gaarmaaktyd: 100 minute
KORS:
100 g (½ pak) Cream Crackers, fyn gekrummel
100 ml gesmelte botter
2 ml (½ t) droë gemengde kruie
5 ml (1 t) Italiaanse sprinkelkaas-speserye (Ina Paarman)
VULSEL:
30 ml (2 e) botter
1 ui, fyn gekap
30 ml (2 e) koekmeel
180 ml (¾ k) hoenderaftreksel
250 ml (1 k) gerasperde cheddarkaas
5 ml (1 t) mosterdpoeier
sout en vars gemaalde swartpeper
250 g krummelmaaskaas
3 eiers, geskei
80 ml (¹∕³ k) room
500 ml (2 k) gaar hoendervleis, gepluis
Voorverhit die oond tot 180 °C. Smeer ’n 20cm losboompan.
SO MAAK JY:
1.KORS Meng alles saam en druk vas op die boom van die pan.
2.VULSEL Smelt die botter en braai die ui tot sag. Voeg die meel by en roer tot dit sonder klonte is.
3.Roer die aftreksel geleidelik by en laat kook. Verwyder van die hitte.
4.Roer die kaas en mosterd by en geur met sout en peper.
5.Klits die maaskaas, eiergele en room saam. Voeg by die kaassous.
6.Meng die hoender by.
7.Klits die eierwitte styf en vou in.
8.Skep die vulsel in die kors. Bak 100 minute tot gestol.
9.Laat afkoel en ontvorm op ’n dienbord.
MY WENK:
Bak soos met 'n potbrood.
KARAMELHOENDER: [HUISGENOOT]
Genoeg vir 4 mense
Bereiding: 5 minute
Gaarmaaktyd: 10 minute
500 ml (2 k) strooisuiker
60 ml (¼ k) sojasous
80 ml (¹⁄³ k) water
1 gaar braaihoender, in porsies gesny
wortelrepies en kruisementblare vir garnering
SO MAAK JY:
1.Smelt die strooisuiker stadig in ’n swaarboomkastrol oor lae hitte. Skud kort-kort tot al die suiker gesmelt het. Verhit tot net gekaramelliseer (pasop vir brand).
2.Verwyder dadelik van die plaat. Voeg die sojasous en water versigtig by. Dit sal begin borrel en die suiker sal klonte vorm. Plaas terug op die plaat, verlaag die hitte en roer aanhoudend tot die suikerstukkies weer opgelos het.
3.Giet die sous oor die hoender.
Garneer met wortelrepies en kruisementblare.
WENK:
Moenie die suiker roer terwyl dit smelt nie, dan sandsuiker dit. Verwyder dit van die hitte sodra dit goudbruin begin verkleur, want daarna kan dit blitsvinnig te donker word en bitter smaak.
BOTTERHOENDERKERRIE OOR DIE KOLE: [Deur Huisgenoot Digitaal]
Hierdie resep kom uit Jan Braai se tweede resepteboek, Vuurwarm.
Vir 6 mense
•‘n koppie botter (125 g)
•1 sopie plantolie
•1 ui (fyngekap)
•2 huisies knoffel (fyngekap)
•gemmer (dieselfde volume as die knoffel; gerasper)
•1 teelepel rooibrandrissiepoeier
•1 teelepel borrie
•1,5 kg ontbeende
•Hoenderdytjies (of borsies, in groot stukke opgesny)
•2 teelepels vinkelsaad (of gemaalde vinkel/barishap)
•4 kardemompeule (gekneus)
•100 g kasjoeneute (1 pakkie; kneus die neute met jou stamper en vysel)
•1 blikkie tamatiepuree (so 410 g; moet dit nie verwar met tamatiepasta (dikker en in kleiner blikkies) of met opgekapte tamaties nie)
•1 blikkie ingedampte melk (of klappermelk, of dieselfde volume jogurt)
•1–2 teelepels sout
•’n teelepel swartpeper
•’n koppie vars koljanderblare (rofweg opgekap; opsionele garnering)
LAAT WAAI:
1.Sit die botter en die olie in jou potjie op ‘n medium-warm vuur. Wanneer die botter gesmelt het, voeg jy die uie by. Braai die uie vir ‘n paar minute tot hulle begin sag word, maar nie bruin is nie. Dit lyk dalk na baie botter, maar die dis se naam is immers botterhoender.
2.Voeg die knoffel, gemmer, rooipeper en borrie by en braai vir 1 minuut.
3.Nou voeg jy die hoenderstukke by. Braai hulle vir so 5 tot 8 minute (afhangend van hoe warm jou vuur is) tot goudbruin.
4.Voeg die vinkelsade, kardemompeule en kasjoeneute by, roer deeglik en braai vir nog 1 tot 2 minute.
5.Gooi die tamatiepuree en ingedampte melk by, kry die mengsel aan die kook en laat
6.prut vir omtrent 10 minute totdat die sous ongelooflik lekker ruik en die hoender gaar is.
7.Nou gooi jy ordentlik sout en peper by, roer nog ‘n laaste keer en haal die potjie van die vuur af.
8.Bedien met rys en garneer met gekapte koljander.
EN …
Die kanse is goed dat jou gaste regtig mal gaan wees oor die kos en jou vra om dit weer te maak vir ‘n spesiale geleentheid soos jou geliefde se verjaardagpartytjie of jou ouma se brugklubjaarvergadering. Vir so ‘n groot geleentheid kan jy almal beïndruk deur ‘n paar kasjoeneute in ‘n warm pan droog te rooster en oor die dis te saai.
ORANGE CHICKEN: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A quick, easy, light and tasty Chinese orange chicken dish that is way better than takeout!
INGREDIENTS:
•1 tablespoon oil
•1 – 2kg boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
•1/3 cup orange juice
•3 tablespoons honey
•3 tablespoons soy sauce
•2 tablespoons rice vinegar
•1 teaspoon chill sauce
•1 tablespoon orange zest, grated
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon water
•1 tablespoon cornstarch
•1/4 cup green onion, sliced (optional)
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2.Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
3.Remove from heat and serve garnished with sliced green onions.
Option: Replace some or all of the honey with orange marmalade.
Option: Add some vegetables to the mix.
TWINTIG MINUTE BOTTERHOENDER: [Huisgenoot Digitaal]
Wenresep deur Naazia Mongratie van Rylands, Kaapstad (7
Genoeg vir 4-6 mense
Bereidingstyd: 15 minute
Marineringstyd: 30 minute
Gaarmaaktyd: 25 minute
HOENDER:
30 ml (2 e) tandoori-pasta
125 ml (½ k) laevetjogurt
500 g hoenderfilette, in repe gesny
SOUS:
15 ml (1 e) tandoori-pasta
15 ml (1 e) garam masala
15 ml (1 e) heuning
1 ui, in kwarte gesny
1 blik (410 g) heel tamaties
1 blik (400 ml) klapperroom
5 ml (1 t) fyn koljander
5 ml (1 t) borrie
1 brandrissie
1 bossie koljander
VIR AFRONDING:
15 ml (1 e) olie
vars koljander vir garnering
1.HOENDER:
Voorverhit die oond tot 180 °C. Smeer ’n bakplaat met olie.
2.Meng die tandoori-pasta en jogurt in ’n bak, voeg die hoenderrepe by en meng goed. Bedek en marineer 30 minute in die yskas.
3.Verplaas die hoender na die bakplaat en rooster 10 minute in die oond. Sit eenkant.
4.SOUS:
Meng die sousbestanddele in ’n voedselverwerker tot glad.
5.Verhit die olie in ’n groot kastrol, voeg die hoender en sous by en laat prut 10 minute of tot die sous verdik oor lae hitte.
6.Sit voor met basmatirys of roti’s en garneer met vars koljander net voor jy dit voorsit.
MY WENK:
Maak in 'n potjie by die kamp.
SOET BOERE-HOENDERKERRIE: [deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 10 minute
Gaarmaaktyd: 45 minute
HOENDER:
250 ml (1 k) koekmeel
15 ml (1 e) kerriepoeier
sout en peper na smaak
10 hoenderstukke (dye en
boudjies)
3 uie, gekap
2 groenrissies, gekap
375 ml (1½ k) sultanas
SOUS
125 ml (½ k) tamatiesous
125 ml (½ k) blatjang
125 ml (½ k) braaivleissous
125 ml (½ k) waterVoorverhit die oond tot 200 °C.
MAAK DAN SO:
HOENDER:
Meng die meel, kerriepoeier en sout en peper en rol die hoender daarin.
Meng die uie, rissies en sultanas.
Skud die oortollige meel van die hoender af en pak lae van die uiemengsel en hoender in ’n oondbak. Eindig met uie.
SOUS:
Meng al die bestanddele vir die sous en giet oor die hoender. Maak seker die hoender is heeltemal bedek.
Bak die hoender 45 minute of tot goudbruin en gaar.
Sit warm voor met rys en gebakte pampoenskywe.
WENKE:
Sny oortollige vet van die hoender af.
Skud die meel goed af en maak seker die hoenderporsies is goed met sous bedek, anders is daar droë meel tussen die lae hoender.
MY WENK:
Lekker om potjie mee te maak.
ROOIWYN-TAMATIEHOENDER: [Deur ARINA DU PLESSIS - Foto: BERNA COETZEE]
'n Lekker sakpas-resep uit ons toetskombuis om jou vriende te onthaal.
BENODIG:
12-16 groot hoenderporsies
Sout en vars gemaalde swartpeper na smaak
60 ml olie
2 uie, gekap
1 x 250 g spekvleis, gesnipper
6 knoffelhuisies, gekap
250 ml rooiwyn
2 x 410 g blikke gekapte tamaties
250 ml hoenderaftreksel
MAAK DAN SO:
Voorverhit die oond tot 180 °C. Druk hoender droog en geur met sout en peper. Braai in olie tot goudbruin. Skep uit in ’n oondbak en hou eenkant. Braai die ui en spek in dieselfde pan. Voeg die knoffel by en braai tot geurig. Voeg die wyn by en verhit tot kookpunt terwyl jy die pan se boom skraap. Voeg die tamaties en aftreksel by en laat kook onbedek vir 10 minute. Giet oor die hoender in die oondbak en bedek met foelie. Bak vir 20 minute. Haal die foelie af en bak oop vir nog 15-20 minute. Sit warm voor op basmatirys met ’n groen slaai.
Lewer 12 porsies.
MY WENK:
Maak 'n lekker potjie.
HOENDERBREDIE: [deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 4-6 mense
Bereidingstyd: 15 minute
Gaarmaaktyd: 30 minute
BENODIG:
15 ml (1 e) olie
8 hoenderdye en -boudjies
1 ui, gekap
1 knoffelhuisie, fyngedruk
250 g wit knopiesampioene
2 tamaties, gekap
15 ml (1 e) tamatiepasta
1 sakkie (58 g) hoenderkooksous
15 ml (1 e) droë gemengde kruie
sout en peper
MAAK DAN SO:
Verhit die olie in ’n braaipan en verbruin die hoenderstukke. Voeg die ui, knoffel en sampioene by en braai nog 3 minute.
Voeg die tamaties, tamatiepasta en kooksous by (volg die aanwysings op die verpakking). Geur met die gemengde kruie, sout en peper.
Laat prut 30 minute of tot die hoender sag en gaar is.
Sit voor saam met pap.
HOENDERKERRIE: deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 6 mense
Bereiding: 20 minute
Gaarmaaktyd: 45 minute
BENODIG:
6 hoenderborsies, in blokkies gesny
45 ml (3 e) suurlemoensap
3 knoffelhuisies
5 ml (1 t) komyn
5 ml (1 t) paprika
5 ml (1 t) geroosterde masala
2 ml (½ t) brandrissiepoeier
60 ml (¼ k) dikroom
sout end peper
SOUS:
30 ml (2 e) olie
2 uie, in skywe gesny
15 ml (1 e) gerasperde gemmer
4 knoffelhuisies, gekap
15 ml (1 e) fyn koljander
2 ml (½ t) borrie
2 ml (½ t) brandrissiepoeier
2 ml (½ t) geroosterde masala
2 ml (½ t) paprika
60 ml (¼ k) Griekse jogurt
250 ml (1 k) hoenderaftreksel
sout en peper
’n hand vol vars koljander
SO MAAK JY:
1. Plaas die hoender in ’n glasbak. Meng die suurlemoensap, knoffel, komyn, paprika, masala, brandrissiepoeier, room, sout en peper by. Bedek die bak en verkoel in die koelkas tot nodig.
2. Sous:
Verhit intussen die olie in ’n groot braaipan oor matige hitte en braai die uie tot effens bruin. Voeg die gemmer en knoffel by en braai nog 2 minute. Roer dan die koljander, borrie, brandrissiepoeier, masala en paprika by. Giet die jogurt en aftreksel in en laat prut ’n kwartier. Die sous moet dik wees.
3. Braai die hoender 20 minute of tot deurgaar in ’n braaipan oor matige hitte. Meng met die sous en sit voor met roti’s. Jy kan ook die hoender aan sosatiepenne ryg en met die sous voorsit om die hoender en roti’s in te doop.
ROASTED PEPPER PICANTE CHICKEN: [By patbranam]
Here’s a zesty, cheesy chicken dish you’ll love, and it’s quick and easy to make.
INGREDIENTS:
•4 ounces uncooked yolk-free egg noodles [Chinese noodles]
•1kg chicken breast, cut into bite-size pieces
•1/2 cup mild or medium picante sauce
•1/2 cup chopped roasted red bell peppers
•1/4 cup water
•1/2 teaspoon ground cumin
•3 ounces shredded, reduced-fat, sharp Cheddar cheese
WHAT TO DO:
1.Cook noodles according to directions on package, omitting any salt or fat. Drain.
2.Meanwhile, place medium nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add chicken. Cook 2 minutes, stirring frequently. Add picante sauce, peppers, water and cumin. Bring to a boil. Reduce heat to medium-low. Cover. Simmer 10 minutes or until thickens slightly.
Serve over noodles. Sprinkle with cheese.
VINNIGE HOENDER EN TJIPS: [Deur Huisgenoot Digitaal - HOPE MALAU]
Genoeg vir 6 mense
Bereiding: 5 minute
Gaarmaaktyd: 40 minute
BENODIG:
10 ml (2 t) paprika
4 tiemietakkies
sout en peper
30 ml (2 e) olie
1 kg hoenderstukke
4 aartappels, in wîe gesny
MAAK DAN SO:
1 Voorverhit die oond tot 200 °C.
2 Meng die paprika, tiemieblare, sout, peper en olie. Verf van die mengsel oor die hoenderstukke. Bak 30 minute in die oond.
3 Meng intussen die aartappels deur die oorblywende paprika-mengsel. Gooi op ’n bakpan uit. Voeg dit ná 10 minute by die hoender en bak die laaste 20 minute saam met die hoender.
4 Sit die hoender met die aartappelwiggies voor.
MY WENK:
Hierdie alles kan op jou rooster by die kamp gedoen word, nie nodig vir 'n oond nie.
SPAANSE HOENDER MET RYS: [Deur ARINA DU PLESSIS]
8 hoenderporsies
Sout en vars gemaalde swartpeper na smaak
15 ml olyfolie
1 ui, in dun wiggies gesny
1 groen en 1 rooi soetrissie, in repies gesny
6 knoffelhuisies, fyngekap
10 ml paprika
500 ml witrys
750 ml hoenderaftreksel
250 ml witwyn
1 x 410 g blik gekapte tamaties
30 ml gekapte pietersielie
Vars suurlemoensap
MAAK DAN SO:
Geur die hoenderporsies met sout en peper en braai in die olie in ’n groot swaarboompot tot goudbruin. Voeg die ui, soetrissierepies en knoffel by en braai tot sag. Voeg die paprika en rys by en braai vir een minuut.
Voeg die aftreksel, wyn en tamaties by, roer goed en verhit tot kookpunt. Bedek en laat prut stadig tot die rys en hoender gaar is. Roer die pietersielie by en geur na smaak met sout en peper. Druk ’n paar wiggies vars suurlemoen oor die gereg uit net voor dit opgedien word.
Lewer vier tot ses porsies.
ROOI HOENDER/TJOPS: [kreatiewekosidees]
BENODIG:
1/2 kop tamatiesous
1/2 kop bladjang
1/4 kop wostersous
1kop water
3 eetl suiker en 2 eetlepels bruin uiesop.
SO MAAK JY:
Meng tot gladde pasta en gooi oor jou boudtjops of hoender.
Bak by 180°C.
MY WENK:
Maak in platboompan oor medium hitte.
BEER POT ROAST CHICKEN: [FIRE UP COOKING SA]
Serves 4
Oil for frying
1 small chicken
2 rashers of streaky bacon, chopped
2 medium onions, peeled and halved
3 cloves of garlic
1 beer
500 mls of boiling water, mixed with -
1 heaped Tbsp good quality chicken stock powder (I like Ina Paarman’s stock)
WHAT TO DO:
•Wash and trim the chicken, pat dry with kitchen tissue.
•Heat a little oil in the pot over the flames, add the chicken and brown thoroughly. Take time to do this, as this will add to flavour and appearance.
•Once the chicken is done to your satisfaction, remove it from the pot and set aside for a few minutes.
•Add the bacon, garlic and onions to the pot, arranging the onions cut side down in the centre, and letting the bacon and garlic fry briefly – don’t let the garlic burn, or it will be bitter.
•Return the chicken to the pot, placing it breast side down on top of the onions, and add the beer and stock.
•Cover with the lid, and leave to cook – it should simmer quite briskly .
•Remove the chicken from the pot, and carve.
•Serve with the gravy poured over the meat, which will be tender and succulent.
CREAM CHEESE AND BACON STUFFED CHICKEN:
Another great recipe from Kayotic Kitchen, both Randal and I really liked this, although we both thought there was a little toomuch cream cheese for our tastes, but that's easily changed next time we make this!
YOU NEED:
4 chicken breasts
4 puff pastry sheets
4 oz cream cheese
2 slices of bacon
flat-leaf parsley
1 spring onion
1 large egg
pepper
salt
WHAT TO DO:
Preheat the oven to 400.
Cook the bacon and leave to cool.
Chop the spring and parsley and mix that into the cream cheese, as well as the crumbled bacon and black pepper.
Make a deep cut into each chicken breast and stuff with a quarter of the cream cheese mixture.
Place each chicken breast onto a pastry sheet, cream cheese side down and season with salt and pepper.
Brush the edgesof the pastry with a beaten egg, and fold the pastry over the chicken, turn the pastry bundles seam side down and brush remaining eggon top, and bake for 35 minutes.
MY WENK:
Maak soos met 'n braai pie elke stukkie apart op 'n toeknyprooster of gebruik die broodbakmetode of jou Buksie-veldoond.
CHICKEN MUSHROOM AND BILTONG POTJIE: [GETAWAY RESEPTE]
Serves 4
•30 ml vegetable oil
•2 onions, peeled and finely chopped
•2 green peppers, deseeded and chopped
•2 large cloves of garlic, peeled and finely chopped
•8 pieces of free-range chicken
•100 g biltong dust
•5 ml fresh thyme
•2 large potatoes, peeled and diced into 1cm cubes
•500 g baby potatoes, skin on
•8 baby carrots
•500 ml chicken, beef or lamb stock
•500 g assorted mushrooms (a mixture of brown, button or portabello)
•250 g baby marrow, roughly chopped
•2 tablespoons mushroom soup powder or cornflour (optional)
•Salt and pepper
WHAT TO DO:
Heat oil in a cast iron threelegged potjie. Add onions, green peppers and garlic and cook until soft. Add chicken pieces skin side down and brown the meat. Sprinkle the biltong dust and thyme over the chicken and stir to combine. Add the diced potatoes, baby potatoes, carrots and stock to the potjie and simmer for 35 to 40 minutes. Add the mushrooms and baby marrows and cook for 10 minutes.
To thicken the sauce, mix the mushroom soup or corn- ¬ our with a quarter cup of hot water and stir into the pot. Allow to cook for another ve to 10 minutes. Serve with rice or chunky slices of fresh white bread to mop up the sauce.
TIP:
When cooking on coals try to have two fires burning, using one to cook food and the other to provide extra hot coals.
TENDERISED CHICKEN BREASTS: [DOMESTIC GODDESS]
Braaing (bbq'ing) tends to be a lengthy affair with the food often arriving much later than anticipated. In order to avoid the kids pigging out on salty snacks or having to make them a totally separate meal, I would suggest trying tenderised marinated chicken breasts.
HERE'S HOW:
Using a meat mallet flatten the breasts to about 1cm thick as in the picture above. Marinade them in your favourite store bought marinade or make your own.
Some suggestions would be to combine a little yoghurt, chutney and salt; or some olive oil, honey, lemon juice and salt; or olive oil, a little chopped rosemary, garlic and salt. You can leave this in the fridge until ready for use or use it right away.
The chicken can be grilled on the fire before it has made coals. They take literally 2 minutes per side and are ready to pop into a bun or slice up and eat just like that.
Prepare a few extra to slice up as a welcome snack for the adults too.
Posted by Thekla Salmon.
BEER CAN CHICKEN WITH CURRIED PINEAPPLE WEDGES: [LIFESTYLE RECIPE - This is Cooked star, Justin Bonello’s, recipe from his book.]
INGREDIENTS:
2 PnP chickens, country-reared
4 garlic, crushed
1 pinch salt and milled pepper
1 dash PnP olive oil
2 cans beer, or ginger beer, for a booze-free version
1 pineapple, peeled and diced
2 tbsp PnP curry powder
8 medium bamboo skewers, soaked in water for 20 minutes
WHAT TO DO:
Wash chickens under cool running water and pat dry with kitchen paper.
Mix garlic, seasoning and oil together and rub over chickens.
Open beers and perch chickens upright on the cans. Ensure that chickens sit tightly on cans so they won’t topple over.
Place chickens on a kettle braai, cover with a lid and cook for about 40-80 minutes, depending on size of chickens.
Toss pineapple chunks with a little oil and curry powder.
Thread onto skewers and braai until cooked through and slightly charred.
Serve chicken with pineapple skewers and beer!
The beer boils and steams the flesh, cooking from the inside out, giving it a malty flavour. It will also keep the chicken tender, while the coals crisp the skin.
CHICKEN AND BEAN CASSEROLE: [EASY CAMPING RECIPES]
SERVES: 8
INGREDIENTS:
•1 chopped onion
•1 (16oz) can chili beans
•1 (15oz) can black beans
•1 (15oz) can whole kernel corn, drained
•1 (8oz) can tomato sauce
•1 (12oz) can or bottle beer
•2 (10oz) cans diced tomatoes w/ green chilies, undrained
•1 (1.25oz) pkg. taco seasoning
•3 whole skinless, boneless chicken breasts
•Shredded Cheese
•Sour Cream
•Crushed Tortilla chips
PREPARATION:
STAGE I:
1.Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in Dutch oven.
2.Add taco seasoning and stir.
3.Lay chicken on top, pressing down slightly until just covered.
4.Cook over low heat for 5 hours.
STAGE II:
1.Remove chicken, shred, stir back into stew and continue cooking for 2 hours over low heat.
2.Serve with cheese, sour cream and crushed tortilla chips.
CHICKEN AND SAUSAGE GUMBO: [EASY CAMPING RECIPES]
• 1 large chicken
• 2kg. Smoked sausage chopped
• 1 cup chopped onion tops
• 2 med. Onion chopped
• 1/2 cup chopped parsley
• 9 qts. Water
• 2 tsp. Salt
• 1 tsp. Black pepper
• 1 tsp. Cayenne pepper
• 16 oz. Kary’s Roux 'n sous soos pastasous maar met cajun in en verdikker]
WHAT TO DO:
Add water to large pot; bring to a boil, once boiling add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add the rest of the ingredients. Boil uncovered over medium heat for approximately 2 hours. When your gumbo has finished cooking, debone and cube chicken and return meat to the gumbo. Serve over a scoop of rice. Serves 12.
GRILLED HONEY MUSTARD CHICKEN: [Author: Gary House]
Prep time: 5 mins
Total time: 5 mins
This recipe is from my “Outdoor Camp Cookbook”
INGREDIENTS:
2kg boneless chicken parts
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons butter
1 teaspoon dried basil leaves
½ teaspoon garlic powder blend
2 tablespoons oilive oil
WHAT TO DO:
1.Preheat grill for direct cooking.
2.Wash and dry chicken.
3.Apply light coat of olive oil to all sides.
4.Prepare remainder of ingredients to make wet rub.
5.Show side down first.
6.Grill chicken half way through, flip.
7.Cook chicken till just 6 minutes before done and apply sauce three times (about every two minutes)till chicken is cooked through and reaches temp.
CHICKEN OR PORK STEW "FRICASSEE": [OUTDOOR COOKING]
INGREDIENTS:
• 3 large potatoes halved
• 2 - 3 kg or pork meat
• 1 medium onion chopped
• 1/2 bell pepper chopped
• Approximately 5 tablespoons Kary’s Roux (1/3 pint) [dis 'n meelmengsel verdikker, maak jou eie met speserysout by]
• 1 1/2 quart water
WHAT TO DO:
Add roux, onions, and bell pepper to water in a jambalaya pot. Bring to a boil, stirring occasionally, until roux is dissolved. Add chicken and potatoes, season to taste, and lower to medium heat. Cook until tender.
Serve over rice or potatoes.
LET WEL HIERDIE RESEP IS VIR 150 PERSONE, SO MAAK MINDER SOOS DIT VIR JOU BEHOEFTE IS!!!!!!!
SOETSUURHOENDER: [KOOKKUNS]
bedien 150)
150 hoenderporsies, boudjies / dytjies / borsies
240 ml olie
24 uie, gekap
18 410 g blikke pynappelstukke in stroop
1,5 liter hoenderaftreksel
240 ml sojasous
240 ml bruin druiweasyn
240 ml bruinsuiker
50 ml gemmer, gerasper
120 ml sout
15 groen soetrissies, ontpit en gekap
15 rooi soetrissies, ontpit en gekap
750 ml mielieblom
sprietuie
MAAK DAN SO:
Verhit die olie in 'n swaarboompot.
Verbruin die hoender in die olie.
Gooi die uie by en braai tot die uie deurskynend is.
Voeg die hoenderaftreksel, sojasous, asyn, suiker, gemmer en sout by.
Draai die hitte laer, sit die deksel op en prut vir 1 uur. Die hoender moet sag wees.
Voeg die soetrissies en pynappelstukke by en prut nog 15 minute.
Verdik die sous met 'n pasta van mielieblom en water.
Garneer met sprietuie.
Bedien op rys.
CHICKEN WITH CREAMY BROWN RICE: [the midnight baker]
•4 chicken thighs (or any other parts)
•1 cup brown rice
•2 cups water
•2 cans (10 oz) cream of chicken soup
•1/2 cup sliced celery
•1/2 cup sliced carrots
•1/2 cup sliced mushrooms
•1 tbs olive oil
•1/2 tsp salt
•1/4 tsp pepper
•1/4 tsp thyme
•1 tsp olive oil
WHAT TO DO:
Preheat oven to 375 degrees. Spray a 13 x 9-inch pan with non-stick spray.
In a large bowl, combine the brown rice, the soup, the water, sliced vegetables and the 1 tbs olive oil. Mix well and add to prepared baking dish.
Rinse chicken and pat dry. Place on top of rice mixture in prepared pan. Brush each piece with the 1 tsp olive oil. Mix the salt, pepper & thyme and distribute over top of the chicken pieces.
Bake at 375 for 1 hour or until rice is tender and chicken has an internal temperature of 185 degrees (or juices run clear)
Serves 4
MY WENK:
Maak soos met potbrood vir die oondeffek.
CURRIED CHICKEN FEET:
Serves: 4
INGREDIENTS:
± 500g chicken feet and / or heads
250ml (1cup) boiling water
5ml (1tsp) medium curry powder
2.5ml (½ tsp) tumeric
5ml (1tsp) black pepper
5ml (1tsp) salt
30ml 2Tbsp) olive oil
WHAT TO DO:
1.Immerse the heads and feet in a bowl of hot water and soak for about 2 minutes.
2.Pluck feathers from heads and remove the beak and nails.
3.Remove scales from the feet and remove nails, if any.
4.Transfer the cleaned feet and heads into a saucepan.
5.Add water, curry powder, black pepper, salt and stir.
6.Put on heat until cooked, stirring occasionally.
7.Remove broth, if any is left.
8.Add olive /cooking oil and sauté for about 3 minutes.
9.Serve as snack or with pap.
ROCK CHICKEN: [Campfire Cooking]
One of the best things about being in the wilderness, in my opinion, is eating a tasty meal around the campfire. Maybe it's the feeling of being primitive, or the open air, or maybe even a little dirt that always seems to find its way into the food, but for some reason food just tastes better in the bush.
One of my favorites is "Rock Chicken". it is a great meal when prepared properly. The use of hot rocks allows the chicken to roast slowly and the meat is quite tender and succulent. In cold weather, you can even prepare it and toss it into your backpack and it will help keep you warm on your trek... a warning for this though, DO NOT carry it in your backpack in areas frequented by bears!!! The last thing you need is to get mauled by a bear while hiking through the woods.
Here is my recipe for Rock Chicken...
It is an easy recipe that you can start and forget about for several hours. Here’s how it’s done, and yes, it’s primitive cooking.
WHAT TO DO:
1. Find three good-sized rocks about the size of softball, and place them in the campfire to get hot. Sometimes you get a rock that will crack when heated so it is wise to place a couple of extras in to heat, just in case. The rocks have to get very, very hot.
2. While the rocks are getting hot take a whole chicken and clean inside and out, then rub it down with salt, pepper, and other spices to taste. Stuff 2 whole celery sticks and 1 whole onion into the chicken.
3. After the rocks are HOT, stuff one of the rocks into the chicken with the celery and onion. Place the chicken on a large sheet of tinfoil and take the other two rocks and place one under each wing.
4. Now wrap the chicken in several layers of tinfoil. If you don't use enough foil the rocks may burn through and you will lose too much heat to cook the bird.
5. Then take wet newspaper and wrap it around the tinfoil. Also make sure you wrap at least 10 to 20 layers of newspaper around it, the more the merrier. This will hold the heat of the rocks in extremely well.
6. Let the chicken cook. The heat of the rocks will cook the chicken in about 3 to 5 hours.
NOTE: it might be best to try this recipe at home before going into the wilderness... you want to make sure you have it right.
We hope you enjoy it!
DIET COKE CHICKEN: [Author: Bodys Cooks]
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Diet friendly barbeque style chicken breasts.
INGREDIENTS:
•1 - 2 kg chicken breast meat
•1 cup ketchup
•1 can diet cola
HERE'S HOW:
1.Mix ketchup and diet cola (like diet Coke) in a medium bowl.
2.Arrange 4 chicken breasts in a large skillet, pour ketchup and cola mixture over the top. Ensure that mixture covers chicken on all sides.
3.Turn burner to medium heat and cook for 30 minutes, covered, stirring and scraping occasionally to prevent sticking.
4.Remove lid and cook an additional 10-15 minutes until chicken is done and sauce sticks to chicken.
BRAAIED GARLIC AND PERI-PERI CHICKEN DRUMSTICKS: [by Jan Braai - Photograph by Sarah Duff]Serves 6
YOU NEED:
•12 chicken drumsticks
•6 cloves of garlic, peeled and halved
•Peri-peri spice rub
HERE'S HOW:
Use a sharp knife to cut along the bone of each drumstick and place a halved garlic clove in each cut. Rub peri peri spice onto the exposed parts of meat and sprinkle over the skin. Braai over medium coals for about 10 to 15 minutes, turning often.
CHICKEN AND EGGPLANT PARMESAN:
4-6 servings
INGREDIENTS:
3-4 chicken breasts (approx. 1 1/2 lb.)
3/4 – 1 C tomato sauce (I used this recipe, but left out the spicy components to try to simplify my grocery bill*)
1 medium or 1/2 large eggplant
1 C spinach
3/4 – 1 C mozzarella cheese
1/4 – 1/3 C parmesan cheese
HERE'S HOW:
1. Preheat your oven to 350 degrees while you wash and prep your ingredients.
2. Pour 1/3 of the sauce into the bottom of a glass baking dish; mine was 8×8 because that’s all I have here.
3. Place the chicken on top and pour the remaining sauce over that.
4. Cook the chicken in the oven for approximately 20 minutes.
5. Meanwhile, slice the eggplant into roughly 1/4″ slices (or however thick you like).
6. Remove the chicken from the oven and spread the eggplant slices in a single layer over the chicken.
7. Return to the oven and bake until the eggplant and chicken are both almost completely cooked, approx. 10 min. I found that flipping my eggplant slices halfway through helped.
8. Finally, add a layer of spinach and a layer of cheese to the chicken and return to the oven until spinach is wilted and cheese is melted, roughly 5 minutes.
I just ate this as is to save room for dessert (you can see where my priorities lie), but I considered pairing it with a traditional spaghetti or side salad for a more filling meal.
Here are a few changes that I might make next time:
-Have thinner slices of chicken, and layer it in a lasagna type of way with the eggplant, spinach, and sauce to keep everything together.
-Thicken the sauce somehow, either by trying a different recipe or adding more tomato paste.
*Note: The sauce recipe makes a whole lot of sauce. I poured the extra into ice cube trays to freeze in 1 Tbsp. portions so that I can pull more out as needed. The extras only took up 1 1/2 trays for me once I was done with what I wanted to use in the recipe.
I think this has all of the same components of both a chicken and an eggplant parmesan, and while it may be a work in progress aesthetically, the flavor and textures are there. There’s just enough cheese to make it gooey and savory without completely overwhelming the dish, and combining the eggplant with the chicken adds a nice flavor duo that you don’t seem to see all that often. Nutritionally, eggplant isn’t a good vegetarian option for the center of a meal, at least in terms of protein and those “good” carbohydrates. Plus, it’s low in calories, so adding it to the chicken doesn’t make this a heavy dish by any means.
MY WENK:
Werk goed in potjie op die broodbak metode.
KARRINGMELKHOENDER: [HUISGENOOT DIGITAAL]
BENODIG:
4 groot hoenderborsies, effens platter gekap
sout en peper
250 ml (1 k) karringmelk
250 ml (1 k) meel
15 ml (1 e) soet paprika
15 ml (1 e) gemengde kruie
olie vir vlakbraai
MAAK DAN SO:
Geur die hoender met sout en peper en plaas in die karringmelk.
Meng die meel, paprika en kruie en geur met sout en peper.
Verwyder die borsies uit die karringmelk en rol in die meel.
Vlakbraai in ’n bietjie verhitte olie tot goudbruin en gaar. Sit dadelik voor saam met slaai en suurlemoenwiggies.
GARLIC CHICKEN KEBABS: [by ribshackred]
Here’s a quick and easy Garlic Chicken Sosatie recipe to try for the braai. Enjoy with a glass of Rib Shack Red.
INGRDIENTS:
•15 ml crushed garlic
•500 g boneless chicken breasts
•3 ml ground cumin
•65 ml olive oil
•3 ml ground coriander
•30 ml lemon juice
•30 ml natural yoghurt
•65 ml Worcestershire sauce
HERE'S HOW:
In a bowl, mix together all the ingredients, add chicken strips, cover and leave in the fridge overnight.
Soak bamboo skewers in water to prevent them from burning.
Thread chicken strips (in a concertina pattern) on the wooden skewers.
Braai on open fire for 10 minutes, turning once or twice.
Garnish with chopped parsley.
WASABI PEANUT CRUSTED CHICKEN SCHNITZEL: [CAPE COOK]
INGREDIENTS:
2 Chicken breasts deboned
Salt
Black pepper
½ Cup flour (cake or white bread flour, not self raising)
1 tablespoon chicken spice (I used Robertsons chicken spice)
2 eggs lightly beaten
1 tin wasabi peanuts (140g) crushed into crumbs (Look for it at the Chinese shop, or the supermarkets sell them in packets.
HERE'S HOW:
Flatten the chicken breast with a rolling pin or something similar to your required thickness. I like the schnitzel about 1cm thick, thinner than that it becomes difficult to get the crumbs nice without the chicken being dry.
Flavour the flattened chicken breast with salt and pepper
Add chicken spice to the flour and mix through
Dust the chicken fillet with the flour, shake off any excess flour.
Dip the chicken in the egg
Dip into the wasabi peanuts crumbs, cover completely with the crumbs, shake off excess, and put in the fridge for 30 minutes.
Heat up a little oil to medium heat.
Fry the schnitzels on both sides until the chicken is just done, and the crumbs are nice and golden brown (there is enough little pieces that you can cut off to taste if you are unsure if the chicken is done)
COUNTRY CHICKEN AND RICE ONE POT: [MR FOOD]
SERVES 6
COOK TIME 1 Hr
READY IN 1 Hr
It's no wonder one-pot recipes are tops on so many of our lists when it comes to dinnertime solutions. We think the best part of this recipe is that the longer it cooks the better the flavors blend.
INGREDIENTS:
•1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
•6 cups water
•2 (15-ounce) cans tomato sauce
•1 large onion, finely chopped
•1 teaspoon dried thyme
•1 tablespoon salt
•1 teaspoon black pepper
•2 cups long- or whole-grain rice, rinsed
WHAT TO DO:
1.In a large pot, bring all ingredients except rice to a boil over medium-high heat.
2.Cover and allow to boil 35 minutes.
3. Add rice and cook 25 to 30 minutes, or until rice is tender, no pink remains in chicken, and chicken juices run clear.
POOR MAN'S PRAWNS: [Recipe as cooked by Team Braailiance on Ultimate Braai Master Season 1 - PICK 'N PAY RECIPES]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
500 grams chicken necks
3 tbsp lemon juice
2 tbsp brown sugar
100 grams Kerrygold pure Irish butter
2 tbsp PnP mixed braai spice
WHAT TO DO:
The first very important thing to know is that you shouldn’t remove any excess fat off the chicken necks – it adds flavour. Put the chicken necks in a bowl and add the lemon juice and brown sugar. Massage the necks thoroughly, cover with cling wrap and leave to marinade for at least 2 hours – you can also leave it overnight. (You can also use the apricot marinade instead –
Once the fire is ready (and your friends are starting to misbehave and in dire need of a snack) braai the necks on hot coals and season with your favourite braai spice. Turn them regularly and baste with melted butter until they are cooked through – it should take about five minutes – depending on the heat of your coals.
Team Braailiance Warning: Be careful you don’t chew your fingers! These can be very addictive!!
BESSIE'S CHICKEN DISH: [By YOU]
Preparation time: 15 min
Cooking time: 50 min
Serves 4-6
SAUCE:
45 ml (3 T) tomato sauce
30 ml (2 T) Worcester sauce
30 ml (2 T) chutney
15 ml (1 T) salt
2,5 ml (½ t) ground pepper
250 ml (1 c) white wine
CHICKEN:
45 ml (3 T) olive oil
3 onions, sliced
1 big chicken, cut into pieces/6 mixed chicken portions
60 ml (¼ cup) sago
500 g long-stem broccoli
250 g mushrooms, sliced
250 g bacon strips
HERE'S HOW:
Preheat the oven to 180°C.
Sauce Mix all the ingredients for the sauce together and set aside.
Chicken Heat the oil in a pan, brown the onions and set aside.
Layer an ovenproof dish with the chicken, then the onions, sago, broccoli and mushrooms.
Layer the strips of bacon over the mushrooms, ensuring they’re packed tightly together.
Pour the sauce over and cover with foil. Cook in the oven for 50 min. Serve with pasta or rice.
MY WENK:
Maak 'n potjie van hierdie resep.
BEN’S CHICKEN CURRY POTJIE:
A potjie (pronounced poit-kee) is a three legged cast iron pot for cooking over an open fire. Ben had his sitting on a purpose made ring in the base of his Weber.
INGREDIENTS: [serves 6)]
- 8-10 Chicken legs and thighs
- Two large onions, finely sliced
- Large piece of fresh ginger, grated
- 2-3 large cloves of garlic, crushed
- 2 400g tins of chopped tomatoes
- 1 handful of chopped potatoes
- 1 handful of chopped carrots
- 1 tbsp garam masala (for the dry rub)
- 1 tbsp medium curry powder (for the dry rub)
- 1 tbsp olive oil
- 1 tsp whole fennel seeds
- 1 tsp whole mustard seeds
- 2 tsp whole cumin seeds
- 1 tsp ground cardamom
- 1 star anise
- 1 piece of cinnamon bark
- 1 tbsp hot curry powder
- 1 extra tsp of garam masala
WHAT TO DO:
Coat the chicken pieces in the dry rub spices for at least a few hours before cooking. Get the pot nice and hot before browning the chicken pieces in the olive oil. Once browned remove the chicken pieces and cover them with foil. Add the onions, ginger, garlic and remaining spices to the pot and stir to mix in all the bits left in the pot from browning the chicken.
Once the onions are soft return the chicken pieces to the pot, add the tinned tomatoes and stir until it starts to simmer. Finally add the potatoes and carrots, put the lid on and let it be for an hour or so. The fire needs to be just hot enough to keep it at a gentle simmer.
By the time this baby came to the table it was sensational. Intensely aromatic and full of flavour. Ben served it up with rice, a refreshing cucumber salad, and rotis. What a treat.
PAN FRIED CHICKEN GIBLETS:
YOU'LL NEED:
Pomegranate Molasses (Dibs Rumman)
500g mixed chicken giblets
1 medium brown onion, finely chopped
3 tbsp Olive oil
2 tbsp lemon juice
3 tbsp Pomegranate Molasses (dibs rumman), diluted with 1tbsp water
1 tsp DK Meat Spice Mix, or all spice
2 bay leaves
Salt & Black pepper to taste
WHAT TO DO:
Trim the fat off the giblets, roughly chop them and rinse with cold water. Drain on a sieve, set aside.
This step is to prepare giblets for cooking. It also adds the aromas of spices.
Place the cleaned and drained giblets in a saucepan, top with water, season with salt & black pepper and add the bay leaves. Bring to a boil, then simmer for 5 minutes. Drain the giblets and discard the water and bay leaves.
In a large saucepan, dry fry the giblets till liquids run out. Then add seasoning, spices, olive oil and chopped onion and stir till onions are softened and the giblets are slightly browned. Add the Diluted Pomegranate Molasses and lemon juice. Stir all till the sauce is thickened and giblets are cooked through.
Place in serving dish, and sprinkle with Chopped parsley. Serve as a side dish | Appetiser with pita bread or toast. This Preparation is the base to the rest of the recipes.
CHICKEN GIBLETS CROISSANTS: [Ramadan Kareem - dimasharif.com]
YOU'LL NEED:
Thawed Puff Pastry squares
1 recipe classic giblets
egg wash
WHAT TO DO:
Preheat oven to 400F.
Cut each pastry square diagonally into 2 triangles.
The squares make it easier for you to shape croissants.
Place the pastry on work surface with broad side facing you and triangle tip facing away.
Place 1 tsp prepared giblets at the broad end and roll pastry over pulling at the triangle tip to elongate. Roll until the tip is rolled over the broad side.
Tuck the corners of the croissant in a little bit for the classic croissant look. Place on parchment lined cookie sheets and brush with egg wash. Bake in preheated oven till puffed and golden. Serve warm.
Bon Apetit!
CHICKEN GREEN BEAN AND BACON AU GRATIN CASSEROLE: [VAL’S KITCHEN]
Here’s a recipe that I put together one night. I decided that I wanted to come up with a casserole meal that wouldn’t take a lot of time and energy. I was really in a potato mood but didn’t have the time or energy to peel the potatoes. I had a box of Betty Crocker Au Gratin Casserole Potatoes in the cabinet so I decided to try and create something with those. I’d eaten them before, but always as a side dish and not the base for a meal. I selected items from my fridge and freezer to add to them. I chose items that required little or no prep, as I wanted to come up with a one-pot meal. The recipe I came up with is valmgs Chicken Green Bean And Bacon Au Gratin Casserole Recipe .
INGREDIENTS:
•1 box value size Betty Crocker Au Gratin Casserole Potatoes – requires water, milk, butter
•1x 12 oz package steamable green beans
•1x 9 oz package Perdue Shortcuts Italian Chicken, cut into chunks
•1x 6oz package Canadian Bacon, cut into chunks (you can also thickly cut ham)
•1 1/4 cup ricotta cheese
•salt and pepper to taste
INSTRUCTIONS:
Preheat oven to 450.
Steam the green beans in the microwave for about five minutes.
Make potatoes in a large oven safe casserole dish according to instructions. Do not put in oven yet. It will look like this – a bit like a soup.
Cut chicken into chunks, then add them into the casserole and stir.
Take the green beans out of the microwave. Add the green beans into the casserole and stir.
Cut bacon into chunks. Add both the bacon and the ricotta cheese into the casserole and stir.
You will now have something that looks like this, sort of like a chowder.
Bake at 450.
Remove the dish from the oven when potatoes are turning a light golden brown. The potatoes will be fork tender but I don’t recommend you taste them yet – you’ll burn your tongue. Take it from the voice of experience.
Let sit for five minutes and any excess liquid should absorb. Serve.
MY WENK:
Pas resep aan deur dit in 'n potjie te maak en ipv potato au gratin, sny aartappels in dikkerige skywe en maak verder soos die resep sê. Hierdie is regtig heerlik, probeer dit gerus. Ek het dit al in my mikrogolf konveksie-oond gemaak.
COCA COLA CHICKEN WINGS, NECKS OF DRUM STICKS: [CHRISTINE VO]
Serves 4
INGREDIENTS:
•2kg chicken wings, wings and drummettes or necks separated
•1/4 cup soy sauce
•2 tablespoons canola oil
•2 tablespoons dry sherry or Chinese rice wine
•3/4 cup Coca-Cola (not diet or anything flavored!)
•2 scallions, chopped
•A few pinches of freshly ground black pepper
WHAT TO DO:
1.Put the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.
2.Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.
3.Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.
CARIBBEAN CHICKEN CURRY:
INGREDIENTS:
1 (4-5 pounds) whole chicken, cut into pieces
1 teaspoon salt
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh/bottled ginger – crushed. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2-3 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 tablespoon brown sugar
1 cup water
1/2 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
2 tablespoon curry powder (your favorite)
HERE'S HOW:
Preparing the chicken. Cut or ask your butcher to cut the chicken into serving size pieces. In a bowl empty the cut chicken and squeeze the lime or lemon (or vinegar) onto the chicken, then add some water from your tap to cover the pieces of chicken. Now wash each piece individually, removing skin and any fat (we’ll try to keep this a bit healthy). Now rinse with a new batch of water and drain.
Then in the same bowl with the freshly washed chicken you’ll add ALL the ingredients EXCEPT the oil, sugar and cup of water, we’ll be using those to cook the chicken. Here’s what it should look like (remember to mix everything around and let it sit (marinate) in the fridge for about 1hr before cooking.
FYI, you’ve just seasoned the chicken. After about an hour or so marinating, it time to get things moving.
Here’s a pic of the pot I used:
On high heat, add the oil to the pan. Just before the oil starts to smoke, add the brown sugar.
TIP – be sure to have the seasoned chicken handy, use a long handle spoon (it will get hot) and oven mitts to hold onto the pot to turn the pieces of chicken to get it evenly coated. It’s important that you keep an eye on things and be ready to act fast. Next tip – it can get a bit smoky with the high heat at this point, so you may want to turn the exhaust fan over your stove on or open a window in the event you have smoke detectors installed.
Move around the sugar in the pot (remember to use a dry spoon with a long handle), until it starts to melt. Now keep a close eye on things here, since you’re looking for the sugar to go a bit foamy, and change color to golden. See pic below. Notice the middle of the picture where the sugar appears a bit darker? That’s the exact color you’re looking for before adding the chicken. (Note – we used less sugar in this recipe than when cooking stew chicken, since we don’t want to over-power the curry aspect of the dish)
At this point you can start adding the pieces of chicken into the pot with the caramelized sugar. Try to be quick, since you don’t want the sugar to go much darker than in the picture above. Be sure to coat every piece of chicken so it “browns” evenly. Now cover the pot and let simmer for about 5 -10 minutes. you’ll notice that the pot will now have some excess water in it.
We’d like to now allow all the juices that developed during cooking (while pot was covered) to cook-down until there is no liquid in the pot, so we need to turn the heat back up to high. The chicken will now start to get even darker. As soon as you can no longer see any liquid in the pot, it’s will be time to add the water.
Now add the cup of water to the bowl that contained the seasoned chicken. Swish it around so you get all the seasoning bits that were left back. Add this water to the pot so you can continue cooking the chicken for another 25 minutes or so. Turn the heat back down to a gentle simmer and let cook until the water thickens up to a nice gravy like consistency (pot closed). To thicken the gravy, remove the lid and turn up the heat if necessary.
Salt – be sure to taste near the end to add extra salt as to your liking.
Sauce – Since we pair this with rice or with roti, we leave a bit of sauce or gravy with it. BTW, this also goes well as a topping for macaroni and cheese.. give it a try!
HOENDER, RYS EN KAAS KASSEROL:
Een heel hoender
4 koppies rys (gaar)
2 blikke sampioenroomsop
‘n Sprinkel of twee van jou gunsteling geurmiddels na smaak
2 koppies veggie mix of 1 veggie mix en 1 ertjies (jou keuse
1 koppie cheddarkaas, gerasper en verdeel (die skerper hoe beter)
Opsioneel. Jy kan ook gebraaide sampioene insit, bietjie knoffel, ook stukkies seldery
MAAK DAN SO:
Kook die hoender en vlok
Verhit die oond tot 180C .
In ‘n groot bak, kombineer hoender, rys, sout en peper (na smaak), sampioen sop en groente. Meng goed, en roer dan die helfte van die kaas in. Gooi mengsel in ‘n groot bak pan en versprei eweredig. Top met kaas en bak vir 30-45 minute, of totdat kaas goudbruin is
MY WENK:
Maak in swartplatboompan met deksel op die potbrood bak metode.
BACON CHEDDAR CHICKEN AND RICE BAKE: [whatscooking-intheburbs]
INGREDIENTS:
4 tablespoons butter
1 medium onion , chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt or any spices you desire
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked rice
3 cups cooked chicken , cubed
1 ½ cups cheddar cheese , shredded
½ cup cooked crumbled bacon
WHAT TO DO:
1. Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture.Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining ½ cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes @ 180 C or until cheese is melted and casserole is bubbling.
FRIED DRAGON GIBLETS:
INGREDIENTS:
0.2kg giblets – separate hearts and livers from gizzards
1/2 an onion, sliced into squares
2 slices of fresh ginger
3 tsp salt
2 tsp ground pepper or 1 thsp peppercorns
1 tsp green tea leaves
3 bay leaves
2 tbsp olive oil
4 tbsp soy sauce
1 tsp dark soy sauce
0.5 tbsp Guilin chili sauce2
2 tsp sugar
1 tbsp Chinese cooking wine or sherry (or Grand Marnier in my case, since I had neither)
WHAT TO DO:
1.Bring a pot of water to boil and add gizzards. DO NOT add hearts or livers. Scoop/rinse off the foam, refill pot with water, and bring to boil again.
2.Add ginger, salt, peppers/peppercorns, tea leaves and bay leaves. Turn heat down to medium and cook for 30min.
3.Add 2 tbsp soy sauce, turn heat down to medium, and cook for another 20-30min.
4.Heat a wok/pan and add olive oil.
5.Pour pot contents into wok. Remove bay leaves (and tea leaves if possible). Add 1 tsp salt and 2 tbsp soy sauce and cook for 2min.
6.Add chicken hearts and onions. Sautee for a while, and add Guilin chili sauce.
7.Finally, add chicken livers, dark soy sauce, Chinese cooking wine, and sugar. Mix constantly.
8.Chicken liver does not need to be cooked long. Remove from heat and serve hot with white rice.
CHICKEN BIRYANI: [cook good food]
Chicken Biryani is originally a Indian (Hyderabad) dish... but now is supposedly one very popular dish in South Asia... and are found to be influencing West too.
So here is one very simple recipe for Chicken Biryani which is quick and easy to make in your Kitchen.
INGREDIENTS:
•1 kg Chicken pieces
•500 gm Rice washed and soaked for 15-25 min)
•4 tbsp Garam Masala Powder
•50 gm Butter
•4 tbsp chopped Garlic
•1 cup sliced Onions
•3 tbsp Red Chili Powder
•4 tbsp chopped Ginger
•1 tbsp Coriander Powder
•5 tbsp Oil
•2 tbsp Turmeric Powder
•2 cup Curd/yogurt (Optional)
•3/4 cup chopped Tomato
4 Bay Leaves
FOR THE MARINADE:
1-1/2 tsp Red Chilli Powder
2 tbsp chopped Ginger
2 tbsp chopped Garlic
1 tbsp Garam Masala Powder
1 tbsp Turmeric Powder
1 cup Yogurt
Salt to taste
WHAT TO DO:
•Put all the ingredients of the marinade in a bowl and mix well.
•Add chicken pieces to it and leave for an hour.
•Now boil water, add bay leaf, rice and a little butter in it and cook it until 3/4 th is done, drain and keep it aside.
Heat oil in a thick bottomed pan add sliced onions and cook it till light golden brown.
•Add 1 tbsp of the garam masala and all the remaining ingredients, including tomatoes but rice.
Cook for 5 minutes and add marinated chicken in it.
•Cook until chicken is tender.
•Place alternate layers of chicken and rice.
•Add butter abd a little Garam masala in every layer.
•Cover it and cook it further on low flame for 10-12 minutes.
Now your delicious Chicken Biryani is ready to be served. If you are not in any weight loss diet program, you must be very happy to try this recipe :
EASY PEASY CHICKEN NECKS STEW: [By Rumbie]
Chicken is one of the meats that we eat a lot here in Zimbabwe. For some individuals, everything is consumed including the neck, feet and insides. This is one of the ways in which people have their chicken necks; stewed. It’s pretty simple, like chicken stew and beef stew. If you want to try them out in a different way, you can check how I did them here.
3-4 Servings~ 30 minutes
INGREDIENTS:
•500g chicken necks
•2 tomatoes, chopped
•1 small onion, chopped
•1 carrot, cubed
•3/4 tsp salt
•1 tbsp tomato soup powder
•Oil for frying
WHAT TO DO:
1.With your chicken necks (500 g), tomatoes (2 tomatoes, chopped), onions(1 small onion, chopped) and carrots (1 carrot, cubed) ready, heat oil in pot. Add your necks, season with salt (3/4 tsp) and fry until they are browned.
2.As soon as the necks are browning up, add the carrots and fry for about a minute. Add the onions, curry powder and saute for 2 minutes. Add tomatoes and cook for about 2minutes. Mix soup powder (1 tbsp) with a little water and pour into the pot. Let this simmer for 3 minutes and your chicken necks stew is ready.
HOW TO COOK CHICKEN ADOBO: [by Marc Bill De Asis]
INSTRUCTIONS:
Step 1: Marinate the chicken into soy sauce and garlic cloves Step 2: Prepare the ingredients. Olive oil, light soy sauce, vinegar, black peppercorn, dried bay leaves, ground blackpepper and salt
Step 3: Heat oil in a wok and put the chicken until in turns into golden brown under a medium heat fire..about 3-4 minutes Step 4: Add the leftover marinated soysauce and add a half cup of water. Wait until it boil.
Step 5: Add bay leaves and peppercorn and simmer until the chicken is cooked
Step 6: Add vinegar and seasoned with salt, pepper and sugar (optional). Simmer about 3 minutes.
Step 7: Ready to serve and taste!
MINT EN YOGHURT BRAAI CHICKEN: [ROBERTSON RECIPES]
45 min cooking time
TIP:
Replace chicken drumsticks and thighs with skinless chicken breasts and reduce the amount of bad saturated fat by 65%!
INGREDIENTS:
•12 Chicken Pieces Thighs and drumsticks
•Robertsons Atlantic Sea Salt
•Robertsons Freshly Ground Black Pepper
FOR THE MARINADE:
•Handful Fresh Mint Chopped
•125 ml Plain Fat Free Greek Yoghurt
•10 ml Robertsons Garlic Flakes Rehydrated in a little boiling water and drained
•15 ml Honey (or syrup)
•10 ml Robertsons Ground Coriander
•10 ml Robertsons Cumin
WHAT TO DO:
1.For the marinade, mix all the ingredients together. Marinate the chicken for at least 20 minutes.
2.Braai over medium to hot coals for 25 -35 minutes turning frequently until cooked through.
3.Serve the chicken with salads.
CURRIED BRAAI CHICKEN: [ROBERTSONS RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•125 ml Mayonnaise
•60 ml Chutney
•30 ml Syrup
•15 ml Robertsons Chicken Spice
•10 ml Robertsons Mixed Herbs
•30 ml Curry powder
•8 - 10 Chicken Pieces
WHAT TO DO:
1.Mix the mayonnaise, chutney, Chicken Spice, Mixed Herbs and curry powder together.
2.Rub the mixture over the chicken pieces and braai over medium to hot coals until the chicken is cooked.
SWEET CHILLI BRAAI CHICKEN: [ROBERTSONS RECIPES]
40 min cooking time
Serves 4
INGREDIENTS:
•1 Spatchcock Chicken
•15 ml Robertsons Barbecue Spice
•10 ml Robertsons Crushed Chillies
•60 ml Chutney
WHAT TO DO:
1.Combine the Barbecue Spice, Crushed Chilli and chutney.
2.Baste the Chicken with this mixture.
3.Braai over medium coals for about 25 – 35 minutes, turning often and basting during cooking.
4.Serve with braai pap or Portuguese rolls.
SWEET AND STICKY CHUTNEY CHICKEN: [ROBERTSONS RECIPES]
1 hr 30 min cooking time
Serves 4
INGREDIENTS:
•60 ml Olive Oil
•125 ml Mrs Ball’s Original Chutney
•125 ml Tomato Sauce
•60 ml White Sugar
•10 ml Dijon Mustard
•10 ml Soy Sauce
•15 ml Robertsons Origanum
•15 ml Robertsons Chicken Spice
•8 Chicken Pieces Assorted
WHAT TO DO:
1.In a bowl whisk together all the ingredients
2.Place the chicken pieces into a shallow tray, pour the marinade over, cover and allow to marinade in the fridge for 1 hr
3.Braai over medium coals until cooked through, using the marinade as a basting sauce.
VINGERLEK KERRIE: [Deur Huisgenoot Digitaal - Foto: David Briers
]
Genoeg vir 4 mense
BENODIG:
30 ml (2 e) olie
15 ml (1 e) sesamolie
6-8 hoenderboudjies
sout en vars gemaalde swartpeper
1 ui, gekap
2 knoffelhuisies, gekap
30 ml (2 e) rooi kerriepasta
15 ml (1 e) tamatiepasta
15 ml (1 e) suiker
250 ml (1 k) koljanderblare, gekap
1 blik (410 g) klappermelk
MAAK DAN SO:
1. Verhit die olie en braai die hoenderboudjies tot goudbruin. Geur met sout en peper en hou eenkant.
2. Braai die ui en knoffel in dieselfde pan en roer die rooi kerriepasta by. Skep die hoender, tamatiepasta en suiker terug in die pan.
3. Roer tot alles goed gemeng is en sit die helfte van die koljanderblare en klappermelk by.
4. Bring tot kookpunt, verlaag die hitte en laat prut 20-30 minute of tot gaar.
5. Sprinkel die res van die koljander oor en sit voor saam met rys of pasta.
Resep: Bernice van der Merwe, Esther Malan en Carmen Petersen
MAAS GRILLED CHICKEN: [ROBERTSONS SPICE RECIPES]
40 min cooking time
Serves 6 - 8
TIP:
Increase your vegetable intake by serving this dish with 1-2 chargrilled mealies (as a starch) and a fresh garden salad that fills half the plate.
INGREDIENTS:
•2 kg Chicken Pieces including breast with skin removed
•250 ml Low Fat or Fat Free Maas
•30 ml Curry powder
•15 ml Robertsons Paprika
•30 ml Robertsons Chicken Spice
•Robertsons Atlantic Sea Salt and Robertsons coarsely ground black pepper to taste
WHAT TO DO:
1.Slash the chicken pieces with a sharp knife so that the marinade can penetrate the chicken.
2.Mix all the remaining ingredients and marinade the chicken for about 4 hours.
3.Braai over medium to hot coals turning frequently until cooked through.
TRADITIONAL ZULU DUCK CURRY: [FRESH LIVING]
Recipe as cook by Team Mix Masala's during the Auditions of Ultimate Braai Master Season 3
Less than 1.5 hours
Serves: 6
INGREDIENTS:
1.2 kilograms ducks, cut into 3cm pieces and skinned
100 ml cooking oil
1 large onion, chopped
5 red chillies
5 green chillies
2 tbsp curry leaves
2 large cinnamon sticks
3 star anise
4 cardamom, seeds
10 cloves
4 bags masala
1 tbsp Pakco masala
2 tsp PnP salt
2 tsp crushed garlic, ginger and dhania paste
2 sprigs thyme
1 handful mint leaves
1 can chopped tomatoes
1 bunch fresh coriander
6 medium potatoes, cut in leaves
ingredients for rice
2 cups parboiled white rice
50 grams black lentils
1 dash salt and pepper
1 cup water
1 tsp turmeric powder
WHAT TO DO:
•Heat the oil in a large pot. Add both the red and green chillies. Add the onions and cook slowly until they are browned. Add the whole spices. Then add the crushed garlic and ginger mix. Quickly add the masala and cook for 5 seconds. Next, add the tinned tomato and simmer gently until oil forms on top.
•Add the duck portions and cook over medium heat for an hour, adding water if necessary. Add the potatoes when the meat is almost done, and cook until the potatoes are soft.
•Garnish with a handful of fresh coriander.
METHOD FOR RICE:
•Wash the rice and add it to boiling salted water. Add the turmeric powder and lentils and cook until the rice is done.
DEAR MARTHA - DUCK STEW:
INGREDIENTS:
•2 ducks, fat and skin removed where possible, cut into portions/chunks
•250g light bacon, cut into 1cm strips
•3 c chopped red onions
•2 c thinly sliced carrots
•1 c chopped/thinly sliced celery sticks
•500g potatoes, peeled and cut in quarters
•salt
•flour
•20 black peppercorns, crushed
•8 juniper berries
•2 bay leaves
•9 sprigs thyme
•½ head garlic, finely chopped/ crushed
•1 T tomato paste
•2 c Kleinboet
•4 c chicken/duck stock
•2 c water
WHAT TO DO:
1.Fry onions in some olive oil and remove. Add bacon to saucepan and fry gently for a short period.
2.Toss duck portions in flour and fry until light brown and remove. (add oil when you think it necessary)
3.Add chopped veg and celery and gently fry/sweat until wilted. Stir in tomato paste. Add red wine to deglaze saucepan.
4.Stir in garlic, salt and spices, stock and water.
5.Add potatoes and duck pieces.
6.Bring to the boil and simmer gently for about 3 hours until meat falls off bones. Serve with crusty bread. Lekker!
HOENDER EN RYSGEBAK: [Deur Huisgenoot Digitaal]
Margo Fick van Kaapstad het die resep met ons gedeel.
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 45-50 minute
BENODIG:
3 groot aartappels, in wiggies gesny
30 ml (2 e) cajunspeserye
30 ml (2 e) olyfolie
2 uie, in skywe gesny
4-6 hoenderborsfilette, in repe gesny
500 ml (2 k) gaar rys
60 ml (¼ k) soet brandrissiesous
sout en peper na smaak
MAAK DAN SO:
Voorverhit die oond tot 200 °C.
1.Versprei die aartappels op ’n bakplaat en sprinkel die helfte van die speserye en olie oor. Oondbraai 30 minute of tot gaar.
2.Verhit die res van die olie en braai die uie tot sag. Voeg die hoender en die res van die speserye by en braai tot gaar.
3.Meng die rys, brandrissiesous en aartappelwiggies by die hoendermengsel en geur met sout en peper. Giet in ’n oondbak en bak 25-30 minute tot deurwarm.
BRAAI CHICKEN: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•30 ml Wholegrain Mustard
•60 ml Chutney
•15 ml Oil
•15 ml Robertsons Exotic Thai Seasoning
•10 ml Robertsons Rosemary
•8 -10 Chicken Thighs
WHAT TO DO:
1.Mix the mustard, chutney, oil, Exotic Thai Seasoning and Rosemary together.
2.Rub the mixture over the chicken thighs and braai over medium to hot coals until the chicken is cooked.
HONEY LEMON CHICKEN AND ASPARAGUS STIR FRY: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A quick, easy, light and healthy honey lemon chicken stir-fry with asparagus.
INGREDIENTS:
•1 tablespoon oil
•1kg chicken, cut into bite sized pieces
•1kg asparagus, trimmed and cut into 1 inch pieces
•2 tablespoons honey
•2 tablespoons lemon juice (~1/2 lemon)
•1 tablespoon lemon zest
•2 tablespoons soy sauce (reduced sodium)
•1/4 cup chicken broth
•1 teaspoon chill sauce such as sambal oelek or sriracha
•1 clove garlic, grated
•1 teaspoon ginger, grated
•1 tablespoon water
•2 teaspoons cornstarch
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the chicken and stir fry until cooked through, about 2-4 minutes.
2.Add the asparagus and stir fry until it turns a brighter green, about 2 minutes.
3.Add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
Option:
Add some cashews with the asparagus
BRAAIED BABY CHICKENS WITH CREAMY PREGO SAUCE: [INA PAARMAN RECIPES]
Serves 6
For convenience, butterfly and prepare the birds with the seasoned butter mixture a few hours in advance. Quails can also be used.
INGREDIENTS:
3 small (800 g) chickens or 6 quails
3 t (15 ml) Ina Paarman's Chilli and Garlic Seasoning
3 T (45 ml) butter, softened
1 t (5 ml) Ina Paarman's Garlic and Herb Seasoning
1 T (15 ml) lemon juice
1 t (5 ml) chicken stock powder
olive oil
1 x 200 g Ina Paarman's Ready to Serve Tomato and Chilli Sauce
½ cup (125 ml) regular or fat reduced cream
sosatie sticks
WHAT TO DO:
To butterfly the birds, place on a board, breast-side down. Using a sharp knife or kitchen scissors, cut along both sides of the backbone and remove. Turn chickens over, bend the cut ribs outwards and press down firmly on the breast bone with the palm of your hand.
Season the birds with Chilli and Garlic seasoning. Mix together the butter, Garlic and Herb seasoning, lemon juice and chicken stock powder. Divide into three. Loosen the skin carefully over the breasts and push the mixture in evenly under the skin and over the breast to ensure it remains moist.
Skewer the birds onto wooden sosatie sticks through the thighs and wings to keep them flat. Brush with olive oil. Can be prepared to this point in advance and stored in the refrigerator.
When you are ready to braai, place the birds over the coals, skin side down and turn when lightly browned. Continue turning regularly and braai for about 40 minutes.
To make the Prego sauce, mix the Tomato and Chilli sauce with the cream, warm and serve on the side.
VARIATION:
Our Peri-Peri Coat and Cook Sauce can be used in place of the Tomato and Chilli.
HOENDER-BROODPOEDING: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 minute
Gaarmaaktyd: 35-40 minute
staantyd: 15 minute
BENODIG:
olyfolie
400 g hoenderborsfilette, in blokkies gesny
sout en peper na smaak
1 ui, gekap
150 g sampioene, in skyfies gesny
5 ml (1 t) droë basiliekruid
5 ml (1 t) droë oregano
2 songedroogde tamaties in vinaigrette, gekap
250 ml (1 k) gerasperde sterk cheddar- of fetakaas
8 snye witbrood sonder korsies, in driehoekies gesny
3 ekstragroot eiers
300 ml melk
vars basilieblare slaai vir voorsit
MAAK SO:
•Voorverhit die oond tot 180 °C.
•Smeer ’n oondvaste bak.
1.Verhit die olie, geur die hoender met sout en peper en braai in die warm olie tot effens bruin. Bedek en stoombraai tot gaar.
2.Skep die hoender uit en roerbraai die ui tot sag. Voeg die sampioene by en roerbraai tot gaar.
3.Meng die uimengsel met die hoender en voeg die kruie, tamatie en die helfte van die kaas by.
4.Rangskik die brood in die bak en giet die hoendermengsel oor.
5.die hoendermengsel. Laat 15 minute staan om
6.goed in te trek. Sprinkel res van die kaas oor en bak 35-40 minute tot gestol.
7.Garneer met vars basilie en sit voor met slaai.
CHICKEN AND PINEAPPLE STIR FRY:
Serves 4
30ml cooking oil
500g chicken breast fillets, cut into strips
1ea carrot, peeled and cut into thin match sticks
½ red onion, thinly sliced
2ea ribs of celery, sliced
½ red peppers cut into match sticks
125g sugar snap peas
1x440g pineapple pieces, drained and syrup reserved
1ea clove of garlic, crushed
2cm piece fresh ginger, chopped
45ml soy sauce
30ml brown sugar
30ml white wine vinegar
15ml corn flour
WHAT TO DO:
1. Heat the oil in a frying pan to fry the chicken strips till golden – add the vegetables with the garlic and ginger, stir fry for 3-5 minutes, add the pineapple pieces.
2. Mix the rest of the ingredients together and add to the chicken and vegetables – heat through. Serve with noodles or rice. Serve with a bowl of cherry tomatoes tossed in olive oil and coarse salt
Can make this stir fry by using beef in stead of chicken and apricots in stead of pineapple
Use pork and pears and shredded cabbage also to make a different sir fry, basmati rice
JAMAIKAANSE HOENDER: [Deur Huisgenoot Digitaal]
Genoeg vir 4-6 mense
Bereiding: 15 min.
Marineer: 1 uur
Gaarmaak: 30 min.
PASTA:
5 wonderpeperbessies
15 ml (1 e) brandrissievlokkies
10 ml (2 t) donkerbruinsuiker
30 ml (2 e) heuning
’n hand vol pietersielie
2 brandrissies
2 knoffelhuisies, gekap
3 cm vars gemmer, gerasper
olie
HOENDER EN RYS:
1 kg hoenderstukke
30 ml (2 e) olie
500 ml (2 k) basmatirys
1 blik (400 g) rooi nierbone
1 blik (400 ml) klappermelk
2 sprietuie, gekap
MAAK SO:
1.Pasta:
Maal die bestanddele met ’n stamper in ’n vysel terwyl jy genoeg olie ingiet om ’n slap pasta te vorm.
2.Hoender en rys:
Giet die pasta oor die hoender en masseer in die vleis in. Los ’n uur in die koelkas.
3.Verhit die olie in ’n braaipan oor matige hitte. Voeg die hoender by met die velkant na onder en kook ’n halfuur tot deurgaar terwyl jy gereeld omdraai.
4.Spoel die rys af tot die water helder loop. Voeg in ’n kastrol saam met die bone, klappermelk en sprietuie en bring tot kookpunt. Verminder die hitte en laat prut ’n kwartier of tot die rys gaar is. Sit voor saam met die hoender.
ROMERIGE HOENDER IN WITWYN: [Deur Huisgenoot Digitaal]
GenoeG vir 4-6 mense
Bereiding: 20 minute
Gaarmaaktyd: 40 minute
BENODIG:
40 g koekmeel, met sout en peper gegeur
15 ml (1 e) gekapte vars tiemieblaartjies
gerasperde skil van 1 suurlemoen
6 hoenderporsies (dytjies en boudjies)
50 g botter
2 uie, gekap
250 ml (1 k) witwyn
125 ml (½ k) hoenderaftreksel
125 ml (½ k) suurroom
2 avokado’s, mielietjips en
koljanderblare vir voorsit
Voorverhit die oond tot 180 °C.
MAAK SO:
1.Meng die koekmeel met die tiemie en suurlemoenskil.
2.Rol die hoenderporsies in die meel en skud die oortollige meel af.
3.Verhit die botter in ’n pan en braai die porsies tot bruin. Skep uit en pak in ’n oondvaste bak.
4.Roerbraai die uie in die botter tot sag. Sprinkel enige orige meel oor en roer tot glad. Voeg die wyn en hoenderaftreksel stadig by en roer tot die sous kook en verdik het Voeg die suurroom by.
5.Giet die sous oor die hoenderporsies in die bak, bedek en bak sowat 40 minute of tot gaar en sag. Verwyder die bedekking 10 minute voor die tyd sodat hoender mooi bruin kan word.
6.Sit voor saam met snytjies avokado, mielietjips en koljanderblare.
Vir ’n wyn-enroomsous met minder vet: Laat die room uit en roer laervetroomkaas net voor opdiening by.
HEUNINGMOSTERD-HOENDERSKOTTEL: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 20 minute
Gaarmaaktyd: 1 uur
SOUS:
60 ml (4 e) olyfolie
60 ml (4 e) heelkorrelmosterd
90 ml ( 6 e) heuning
sout en peper
HOENDER EN GROENTE:
1 patat (400 g), in skywe gesny
1 klein botterskorsie (240 g),
geskil en in skywe gesny
1 rooi-ui, in wiggies gesny
4 ontbeende hoenderborsies
koljanderblare vir bo-oor strooi
Voorverhit die oond tot 180 °C.
MAAK SO:
1.SOUS:
Meng al die bestanddele en hou eenkant.
2.HOENDER EN GROENTE:
Pak die groente in ’n oondskottel en geur met sout en peper.
3.Geur die hoender, rol op en steek met ’n peuselstokkie vas.
4.Rangskik dit op die groente. Giet die sous oor. Bedek met tinfoelie en bak sowat 30 minute in die oond.
5.Verhoog nou die oondhitte tot 200 °C, verwyder die foelie en bak nog 25 minute tot die hoender gaar is.
6.Sprinkel koljanderblare oor net voor opdiening. Sit warm voor met ’n groenslaai.
HOMEMADE TURKEY BREAKFAST SAUSAGES: [by WI Cheesehead]
Servings: 8
INGREDIENTS:
1/4 cup chopped onion
1/4 cup dried apples (dried are better than fresh) or 1/2 cup fresh apple, finely chopped (dried are better than fresh)
1 egg white, beaten
3 tablespoons quick-cooking oats
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 dash red pepper
500g - 1kg ground turkey
WHAT TO DO:
1 Lightly coat a 10-inch skillet with cooking oil spray and set aside.
2 Place 3 or 4 paper towles on a plate and set aside.
3 In a medium bowl, combine onion, apples, egg white, oats, parsley and spices.
4 Add the ground turkey and mix well.
5 Shape mixture in eight 2-inch wide patties.
6 Preheat the skillet over medium heat.
7 Place patties in skillet and cook over medium heat for 10-12 minutes, turning once, until sausage is browned and completely done.
8 Transfer patties to paper-towel-lined plate to pat off excess grease.
9 Transfer to plates and enjoy with your pancakes or eggs.
STICKY CHICKEN WINGLETS: [SIBSA'S TABLE]
INGREDIENTS:
20 chicken winglets
FOR THE MARINADE:
4 tbsp dark soy sauce
Freshly ground black pepper
250ml sweet chilli sauce
250ml smoky barbecue sauce
Micro coriander, to serve
4 spring onions, finely sliced, to serve
Limes to squeeze, to serve
WHAT TO DO:
1. Preheat the oven to 200°C and lightly grease a roasting tin with oil or cooking spray.
2. In a large bowl mix together the marinade ingredients.
3. Add to chicken winglets and mix until fully coated.
4. Transfer to the roasting tin and spread into one even layer.
5. Bake in the oven for 15-20 minutes until the winglets are cooked through and golden.
6. Transfer to a large serving platter and garnish with the micro coriander, spring onions and lime wedges.
MY WENK:
Braai oor kole in toeknyprooster. Hierdie is regtig een van dié lekkerste hoendervlerkiemarinades wat ek nog ge-eet het.
GEROOSTERDE KNOFFEL EN SUURLEMOEN HOENDER: [KAROO KOMBUIS]
Lewer 8 Porsies
BENODIG:
12 Hoenderstukke
5 ml gamaalde komyn
5 ml vinkelsaad
sout en varsgemaalde swartpeper na smaak
1 knoffelknol in huisies verdeel, ongeskil
2 Vars suurlemoene, in kwarte gesny
'n handvol tiemieblare, ruweg van die stingels afgestrek
45 ml olyfolie
125 ml witwyn
6 aartappels, ongeskil in kwarte gesny
MAAK SO:
Voorverhit die oond tot 180 grade.
Sit die hoenderstukke in 'n oondpan, geur met komyn, vinkel, sout en peper en voeg die knofferlhuisies, knoffel en tiemie by.
Voeg die olie by en meng dit met jou hande deur die hoender, suurlemoene en knoffel.
Sprinkel die wyn, sout en peper oor. maak die pan dig met foelie toe en bak vir 2 uur.
Haal uit en druk die gaar aartappels tussen die hoenderstukke in.
Verhoog die temperatuur tot 200 grade en bak vir 15 minute sonder die foelie.
MY WENK:
Maak hierdie soos die resep sê maar in jou platboompan met deksel soos op die brood bak metode.
PLAT BRAAIHOENDER MET GEROOSTERDE BROCCOLI: [Deur Huisgenoot Digitaal]
Genoeg vir 4 mense
Bereiding: 15 min.
Marineer: 15 min.
Gaarmaak: 45-50 min.
1 heel hoender, ruggraat verwyder en platgedruk
MARINADE:
250 ml (1 k) tamatiesous
45 ml (3 e) worcestersous
60 ml (¼ k) blatjang
125 ml (½ k) bruinsuiker
BROCCOLI
500 g broccoli
45 ml (3 e) olyfolie
sout en vars gemaalde peper
MAAK DAN SO:
•Voorverhit die oond tot 180 °C.
•Plaas ’n draadrakkie bo-op ’n bakplaat en spuit met kossproei.
1.Marinade:
Meng al die bestanddele vir die marinade en giet oor die hoender. Marineer minstens 15 min.
2.Pak die hoender op die voorbereide bakplaat en oondbraai 40 min. Verhoog die oondtemperatuur tot 230 °C en rooster nog 10 min.
3.Broccoli Versprei die broccoli op ’n bakplaat, giet die olyfolie oor en geur met die sout en peper. Rooster saam met die hoender vir die laaste 15 min.
4.Sny die hoender in porsies en sit voor saam met die broccoli.
Die hoender kan ook oor hoë kole gebraai word. Keer dit gereeld om om te keer dat die marinade swart brand.
TAAI HOENDERVLERKIES OP 'N STOKKIE: [Huisgenoot Digitaal - Deur Esther Malan, Carmen Petersen en Bernice van der Merwe
Foto: David Briers]
BENODIG:
6-8 hoendervlerkies
sout en vars gemaalde peper
6-8 sosatiestokkies
MARINADE:
125 ml (½ k) tamatiesous
2 knoffelhuisies, fyn gekap
1 klein rooi brandrissie, sade verwyder en gekap
30 ml (2 e) sagte bruinsuiker
10 ml (2 t) suurlemoensap
15 ml (1 e) worcestersous
15 ml (1 e) olyfolie
Voorverhit die oond tot 200 ˚C.
MAAK SO:
Ryg een vlerkie op elke sosatiestokkie; die vlerkie moet versprei wees oor die hele stokkie. Geur met sout en peper.
MARINADE:
Meng al die bestanddele vir die marinade.
Plaas die sosaties in ’n bak en gooi die marinade oor; maak seker dat elke vlerkie heeltemal met marinade bedek is. Marineer vir minstens 30 minute in die yskas.
Plaas die gemarineerde vlerkies op ’n bakplaat en bak 15 minute of tot gaar.
Sit voor saam met vars blare, fetakaas en tamaties.
MAROKKAANSE HOENDER IN 'N SAKKIE: [deur Barbara Joubert]
Dis ’n baie geurige gereg danksy al die speserye in die marinade.
genoeg vir 4 – 6
BENODIG:
• 1 hoender
• 60 ml olyfolie
• 5 ml sout
• 5 ml suiker
• 3 knoffelhuisies, fyngekap
• 10 ml gerookte paprika (sien bl. 82)
• 5 ml komyn
• 3 ml fyn koljander
• 2 ml fyn gemmer
• 2 ml borrie
• 2 ml kaneel
• 1 ml rooipeper
• gerasperde skil van 1 suurlemoen
MAAK SO:
Plaas hoender op werkoppervlak met rugkant na bo. Sny aan die een kant van die rugwerwel oop met ’n skêr. Sny nou ander kant van rugwerwel ook oop en haal hele rugwerwel uit. Draai hoender om en druk plat. Meng res van bestanddele goed saam in ’n mengbak om marinade te maak. Plaas hoender in ’n groot baksakkie en gooi marinade in. Druk al die lug uit en bind styf toe. Plaas in yskas en laat marineer oornag. Verhit oond tot 180 °C. Plaas baksakkie op bakplaat en prik sakkie met ’n vurk. Plaas in oond en oondbraai 1½ uur. Sny sakkie oop, gooi hoender en marinade in oondbraaibak en oondbraai nog sowat 10 – 15 minute tot vel lekker bros is.
MY WENK:
Kan net soos resep sê in jou swartpot gemaak word by die kamp op die broodbak metode.
Jy kan ook sommer jou aartappels en uie saam met die hoender in sakkie gaarmaak.
HOENDER MET 'N KINKEL: [Deur Huisgenoot Digitaal - Deur Fiona Gengan]
Bereiding: 15 minute
Gaarmaaktyd: 15 minute
Genoeg vir 6
BENODIG:
250 g pastaskulpe, gekook
15 ml (1 T) kookolie
1 uie, gesny
2 fyngemaalde knoffelhuisies
1 rissie, gekap (verwyder sade vir matige smaak)
1 groot murgpampoentjie, dun gesny
300 g hoenderfilet in repies gesny
sout en vars gemaalde peper na smaak
100 ml Mayo-sous
100 ml mayonnaise
50 ml room
MAAK SO:
1.Verhit die olie in ’n wok en braai vinnig die ui, knoffel en rissie.
2.Voeg murgpampoentjie by en braai 2 minute en voeg dan hoenderrepies by en roerbraai tot die hoender effe bruin is.
3.Roer die gekookte pasta by, verwyder van hitte en roer dadelik die oorblywende bestanddele by. Dit kan warm of koud voorgesit word.
ALLERLEKKERSTE, MAKLIKSTE HOENDER: [VAN RENSBURG FOODS]
BENODIG:
•8 hoenderporsies
•1 koppie tamatiesous
•1 eetlepel asyn
•2 eetlepels blatjang
•1 eetlepel Worcestersous
•1 teelepel Tabasco-sous
•2 uie gesnipper
•1 koppie water
•sout en peper na smaak
MAAK SO:
Braai die hoender en ui in olie tot bruin.
Plaas alle bestandele saam in ‘n kastrol en kook stadig tot vleis sag en gaar is.
Roer gedurig – die gereg brand maklik aan.
Bedien met rys en vars mengelsaai.
[4 porsies]
GEBRAAIDE SANGRIA-HOENDER: [JAPTRAP BRAAI]
Genoeg vir 6
BENODIG:
1 x 750 ml-bottel rosé of droë witwyn
1 lemoen, in skyfies gesny
1 suurlemoen, in skyfies gesny
5 ml (1 t) fyn kaneel
3 heel kruienaeltjies
30-40 ml (2-3 e) brandewyn
60 ml (4 e) suiker
1 groot hoender
olyfolie
sout en varsgemaalde swartpeper
MAAK SO:
1. Meng die wyn, sitrusskyfies, kaneel, naeltjies, brandewyn en suiker in ‘n pot. Verhit totdat dit liggies prut en roer om die suiker te laat oplos. Haal van die hitte af en laat heeltemal afkoel.
2. *Vlek die die hoender. Gebruik ‘n skerp mes en maak snitte in die vleis oor die bors- en dygedeeltes. Dit help om die geure lekker in die vleis te laat intrek.
3. Plaas die hoender in ‘n Ziploc-sak en giet die afgekoelde wynmengsel daarby. Laat oornag in die yskas marineer.
4. Haal die hoender uit die marinade net voordat jy dit begin braai – behou die marinade. Druk die hoender droog met handdoekpapier, vryf die vleis met olyfolie in en geur deeglik met sout en peper. Braai die hoender, velkant na bo, vir 30 minute. Draai dan om en braai vir nog 20-30 minute.
5. Giet die behoue marinade in ‘n pot en verhit to dit vinnig kook. Syg dit deur ‘n sif en sit voor saam met die hoender.
*Vlek: Plaas die hoender op ‘n bord, borskant na bo. Gebruik ‘n skerp mes of kombuisskêr en sny of knip dit al langs die een kant van die ruggraat. Draai die hoender om en sny of knip dit a. lang die ander kant van die ruggraat.
RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE: [From the kitchen of Rachael Ray]
Servings:4
Cook Time: 30-60 min
Rachael Ray celebrates her 1,000th episode with a few of her top recipes.
INGREDIETS:
• 4 quart-size plastic food storage bags
• 4 small, boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels, any shape
• 1 tablespoon fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 2 eggs
• Vegetable oil, for frying
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
• 2 heaping tablespoons spicy brown mustard
• 1/4 cup flat leaf parsley leaves, a generous handful, chopped
• 1/4 small yellow onion, finely chopped
• 1 large sour dill pickle, finely chopped
• 1 lemon, cut into wedges
WHAT TO DO:
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Recipe courtesy Rachael Ray.
REUBEN SE HOENDER: [JAPTRAP BRAAI - Foto: Japtrap-braai]
Reuben Riffel is ‘n bekende gesig vandat hy een van Suid-Afrika se grootste kruie-en-spesery-vervaardigers se produkte onderskryf en bemark. Dié resep van hom is deur outeur van die boek Japtrap-braai aangepas vir die braai.
Genoeg vir 6 – 8
BENODIG:
Gasbraai
Ketelbraai direk
Vuur van hout of houtskool
Bestanddele:
6 hoenderborsies, nog met die been en vel
sap van 1 suurlemoen
85 ml (⅓ k) olyfolie, plus ekstra vir oorsmeer
Robertsons®-hoenderspeserye
20 ml (4 t) droë roosmaryn
sout en varsgemaalde swartpeper
MAAK SO:
1. Gebruik jou vingers om die borsies se vel versigtig te lig sonder om dit te skeur of heeltemal te verwyder. Meng suurlemoensap en olyfolie, en smeer mildelik tussen die vel en vleis in. Laat staan vir 15 minute.
2. Besprinkel die bokante van die borsies ruimskoots met hoenderspeserye, asook die droë roosmaryn, net voordat jy braai. Indien nodig, trek die vel oor die borsie en steek met ‘n tandestokkie vas.
3. Smeer nog olyfolie oor die vel en geur met sout en peper. Braai borskant na bo vir 8 – 10 minute. Draai versigtig om sonder om die vel te breek en braai vir nog 6 minute. Moet dit nie oorgaar maak nie, hoenderborsies droog maklik uit.
HOENDERBOBOTIE: [bron onbekend]BENODIG:
1 hoender, gekook en ontbeen
50 ml sultanas
2 uie, fyn gekap
250 ml mayonnaise
20 ml fyn appelkoos konfyt
10 ml suurlemoensap
1 pakkie hoenderroomsop
15 - 20 ml kerrie poeier
250 ml melk
3 ml gemengde kruie
2 eiers, geklits
sout en peper na smaak
MAAK SO:
Voorverhit oond tot 180 grade.
Meng die hoender, sultanas en die uie.
Gooi dit in 'n oondvastebak.
Meng die oorblywende bestanddele, behalwe eiers, saam en gooi dit oor die hoender mengsel.
Meng alles lig saam met 'n vurk.
Daarna die eiers.
Bak dit vir 40 tot 45 minute lank.
MY WENK:
Kan ook op die brood bak metode by kamp gemaak word.
ROOIHOENDER MET SOETRISSIE: [PAPPAS MAMMAS EN KLAARS]
Ek het 18 hoenderdye verbruin (omdat ek gelees het dat baie van die resepte daarmee wegspring)
Vooraf het ek 6 rooirissies vel-af gemaak (deur dit onder die oondrooster swart te skroei en in ʼn sak te laat stoom – daarna trek jy die skil af soos dié van ʼn tamatie wat in kookwater gelê het.)
Toe die laaste hoenderdy mooi bruin is, het ek drie uie (want dis al wat ek had) in die bietjie olie gebraai.
Toe dit reg is, het ek drie gerasperde wortels bygegooi (en vergeet van die knoffel – doelbewus vergeet omdat ek bietjie lui was om knoffel te skil.)
My ma het beslis nie wortels ingegooi nie, maar synde ek nie weet wát sy gedoen het nie, kan ek nou doen wat ék wil.
Dit het by die oorskiet tamatiesop ingeroer. Saam met die soetrissies wat ek in dik repe gesny het.
ʼn Lourierblaar of twee, drie, vier...vyf. En lekker baie regte, egte, Hongaarse paprika. Sout en peper.
Oor die gebruinde dye en vir ʼn uur oond toe op 180°C.
Ek het my neus al so teen die oonddeur gehou – dit ruik heerlik.
MY WENK:
Hierdie maak 'n baie lekker potjie.
KASI STYLE BRAAIED CHICKEN FEET: [by Thuli]
KNIP TOG NET DIE TOOINAELS AF ASB...dis daar waar die gril vandaan kom!
I’ve always heard that one can braai walkie talkies. Then got a chance to witness that in Tembisa while I was visiting a friend. Unfortunately I did not have a camera with me at that time.
Yesterday I was driving in Joe Slovo township in Milnerton and saw this lady on the street braaing them. I stopped and bought one so I could taste. I never imagined braaing walkie talkies since there’s no meat on them.
According to her they sell like hot cakes.
HERE'S HOW:
I asked her how she prepares them it’s quite a simple process. She spices them up (with just one spice…I assume it’s chicken spice), rub in a little bit of oil which helps prevent the walkie talkies from sticking to the braai rack and gives them a shine. That’s it! Her clients are from all the different age groups, i.e. young kids to adults. The former buy them the most especially during the school holidays. Apparently whenever they get hold of a 50c they go straight to buy them.
Have you ever tried braaied walkie talkies? Do you like them?
EASY GARLIC CHICKEN: [FOOD.COM]
Servings 4
INGREDIENTS:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil additional herbs and spices, as
WHAT TO DO:
1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2 In small sauté pan, sauté garlic with the oil until tender.
3 Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4 Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5 Add salt and pepper to taste.
6 Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken
PAELLA HOENDER: [By Liplekker]
BESTANDDELE:
1 Heel hoender
1 Blik tuna
500 g Vars mushrooms of 1 blik mushrooms
1 Klein blikkie tamatiepuree
250 g Gesnipperde spek
1 Green pepper
1 Blik tamatie en uie
2 Uie
2 t Tamatiesous
2 eetl. Chutney
½ t Tabascosous (opsioneel)
Sout en peper
MAAK SO:
•Kook hoender tot fyn. Haal alle beentjies uit.
•Braai uie en green pepper tot sag.
•Braai spek by die uie en green pepper.
•Voeg al die ander bestanddele by. Roer goed.
•Laat prut vir 20 min.
WENK:
♥ Dien op met rys en Griekse slaai of oondgeroosterde groente en knoffel brood.
♥ As daar oorbly, sit dit op roosterbrood met bietjie kaas bo-oor en sit onder die grill van jou oond of saam met pasta.
♥ As die paella droog is, gooi van jou hoender ekstrak by.
♥ Jy kan ‘n blikkie mossels ook bysit.
♥ As jy van knoffel hou, sit ‘n lepel of 2 knoffel by.
♥ Dit vries goed. Maak dit dubbel en sit in die vrieskas vir jou.
HOENDER, AARTAPPEL EN BOTTERSKORSIE GEBAK: [deur LIPLEKKER]
Bedien 4 mense
BESTANDDELE:
1 KNORR Garlic & Rosemary Cook-in-Bag
400 g Hoender filet, in stroke gesny
350 g Botterskorsie, geskil en in blokkies gesny
350 g Klein aartappeltjies
200 ml Room
MAAK SO:
•Voorverhit oond op 180°C.
•Sit hoender, botterskorsies en heel aartappeltjies in die sak van die “cook in bag”.
• Sprinkel die speserye in die sag in, hou die sak toe en rol om die groente mooi te bedek.
•Sit hoender sak op bakpan en gooi die room in.
•Maak die sak baie mooi toe en druk 3 – 4 gaatjies met ’n vurk aan die bokant van die sak.
•Sit in die middel van die oond en bak vir ongeveer 40 – 45 minute.
•Maak seker die grill is af.
•Sny die sak oop en sit op ’n opskep bord met enige oorblywende sous.
EDNA SE BLATJANGHOENDER EN OONDPAMPOEN: [MOOILOOP TV]
Partykeer moet ’n mens net die gewone ou dingetjies in die lewe so effe uit ’n ander hoek bekyk. Dan kry jy iets heeltemal nuuts. Dis presies wat Edna Dlangalala van Rifilwe gedoen het met gewone hoender en pampoen. Eenvoudige, maklike, vinnige smullekker lekkerte.
BLADJANGHOENDER:
8 Stukkies Hoender (enige deel)
5 ml sout
2 Groot uie in ringe gesny
5 ml Kookolie om uie in te braai
15 ml Kerriepoeier
15 ml Asyn
250 ml Blatjang
100 ml Koekmeel
100 ml Tamatiesous
100 ml Mayonnaise
2 Hoenderblokkies
MAAK SO:
Sny die hoender in stukkies en gooi sout oor.
Sit in oond terwyl sous gemaak word.
Braai die uie en meng al die ander bestanddele saam.
Roer aanmekaar en gooi oor die hoender.
Sit terug in die oond op 180 grade vir 30 minute.
OONDPAMPOEN:
Genoeg skywe pampoen met skil aan.
MAAK SO:
Vryf pampoenskywe met olyfolie of gesmelte botter.
Pak in pakplaat.
Strooi bruinsuiker, fyn kaneel, sout en peper na smaak oor.
BAK saam met die hoender in dieselfde oond tot pampoen heerlik sag en gekarameliseer is.
OROS HOENDER:
BENODIG:
1 koppie Oros stroop (onverdun)
8 hoenderporsies
1/2 ui, fyngesny
6 eetlepels blatjang
6 eetlepels mayonnaise
MAAK SO:
Kook die hoender in hoenderaftreksel tot halfgaar.
Pak in oondvaste bak.
Meng res van die bestanddele goed saam en giet oor hoender.
Bak 1 uur onbedek. [180°C]
OROS HOENDER: [OFM RESEPTE]
BENODIG:
6-8 hoenderporsies
Sout en peper
250 ml mayonnaise
250 ml blatjang
250 ml Oros-koeldrank (verdun)
MAAK SO:
Voorverhit die oond tot 180 ºC.
Geur die hoenderstukke met sout en peper en pak in ’n oondskottel met ’n deksel.
Meng die res van die bestanddele en gooi oor die hoenderstukke. Bedek en bak 1 ½ uur tot gaar. Lewer 6 porsies.
Sit voor met rys en ertjies.
IDA'S OROS CHICKEN:
YOU NEED:
½ cup mayo
1 cup oros
1 pkt brown onion soup
WHAT TO DO:
Beat together and pour over 1 spiced chicken.
Turn half way.
Bake uncovered for about 1 ¼ hours.
EVIL JUNGLE PRINCESS CHICKEN: [ saveur.com]
Serves: 5
A favorite restaurant, Thaifoon, sported fun names for their excellent Thai food. This recipe is very close to that delicious dish.
Yield: 4-6 servings
Prep Time: 10 min
Cook Time: 30 min
INGREDIENTS:
2 cups coconut milk
1/4 cup panang curry paste
1½kg boneless skinless chicken breasts, cut crosswise into 1/4?-thick slices
3 Tbsps fish sauce
2 Tbsps dark brown sugar
2 cups chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
4 sprigs basil, to garnish
cooked brown rice, to serve
WHAT TODO:
Bring coconut milk and curry paste to a steady simmer in a 4-qt. saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Add chicken; cook, stirring, until cooked through, about 5 minutes. Add stock, fish sauce, and sugar; bring to a boil. Remove from heat; season with salt and pepper. Ladle chicken and sauce into bowls; garnish with basil, and serve with rice.
VLERKSLEEP: [HUISGENOOT]
BRAAISOUS:
1 l vars lemoensap
sap van 1 suurlemoen
1 blik (410g) tamatie-en-uiesmoor
1 bottel "hot" chutney
250 ml goue bruinsuiker
30 ml olyfolie
15 ml worcestersous
2 ml tobascosous
1 ui, fyngekap
2 knoffelhuisies, fyn gekap
VLERKIES:
6 - 8 vlerkies per person
goue bruinsuiker
sout
MAAK SO:
Meng al die bestanddele vir sous minstens 2 uur voor jy braai en hou eenkant.
Pak die vlerkies op n braairooster oor matige kole en dieselfde kante na bo. Draai vlerkies om wanneer hulle geel van kleur word. Braai verder en gaan voort om hulle elke nou en dan om te draai tot mens die vetsousie onder die vel kan sien borrel.
Doop elke vlerkie nou in die sous en plaas terug op die rooster. Hou hulle fyn dop dat dit nie brand nie. Elke keer as hulle omgedraai word, word dit in die sousie gedoop.
Strooi bietjie bruinsuiker en sout na smaak oor die vlerkies as jy dit afhaal van die kole. Sit warm voor.
CHICKEN BREAST DIABLE: [lea and jay - recipe from: Dorie Greenspan’s Around My French Table]
4 servings
INGREDIENTS:
•4 skinless, boneless chicken breast halves, pounded lightly, at room temperature
•1 Tablespoon unsalted butter
•1 Tablespoon olive oil
•Salt and pepper
•1 medium shallot, finely chopped
•1 garlic clove, finely chopped
•1/3 cup dry white wine
•1/2 cup heavy cream
•3 Tablespoons Dijon or grainy mustard
•1-2 teaspoons Worcestershire sauce
WHAT TO DO:
Center a rack in the oven and preheat the oven to 180°C. Pat the chicken breasts dry.
Put a large skillet over medium-high heat and add the butter and 1 Tablespoon oil. When the butter is melted, slip the chicken pieces into the pan. Adjust the heat so that the butter doesn’t burn, and cook the chicken until it’s well browned on the underside. Turn the pieces over and cook until the other side is also well browned and the chicken is cooked through. If the pan dries out, drizzle in just a touch more oil.
Transfer the breasts to a heatproof plate, season with salt and pepper, cover lightly with a foil tent and keep warm int he oven while you prepare the sauce.
Lower the heat to medium, toss the shallot and garlic into the pan, and season lightly with salt and pepper. Cook, stirring, just until they soften, about 2 minutes.
Pour in the wine, and when it starts to bubble, stir it around so that you can pick up whatever little bits might have stuck to the bottom of the skillet.
Let the wine boil for a few seconds, then pour in the heavy cream. As soon as it reaches a boil, stir in the mustard and 1 teaspoon Worcestershire sauce. Taste and decide if you want more mustard, Worcestershire or pepper.
Remove the chicken from the oven, pour any juices ont he plate into the skillet and stir the sauce again.
Serve the chicken with the sauce.
Enjoy!
BEDIEN HIERDIE HOENDERDIS MET GIADA'S SE ROMERIGE ORZO:
CREAMY ORZO: [Recipe courtesy of Giada De Laurentiis]
Total Time:25 min
Prep:10 min
Cook:15 min
6 to 8 servings
INGREDIENTS:
•1 pound orzo (rice-shaped pasta) [1 pond is 2kg.]
•2 tablespoons olive oil
•1 large shallot, finely chopped
•1 garlic clove, minced
•1 (14.5-ounce) can diced tomatoes, juices drained
•1 1/4 cups whipping cream
•1 cup frozen peas, thawed
•3/4 cup freshly grated Parmesan
•Salt and freshly ground black pepper
WHAT TO DO:
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
BUTTER CHICKEN: [THE REAL DEAL] [by Sajina Rajesh]
INGREDIENTS:
boneless chicken cubed 500g
onions 2
tomatoes 2
tomato paste or sauce
yoghurt 2 tbsp
butter or oil 1 tbsp
garlic and ginger 1 tsp
coriander powder 2 tsp
chilli powder 1 tsp
whole garam masala
1 large pinch of kasuri methi / dried fenugreek leaves
cream 3 tsp
cashew nuts 3 to 4
salt to taste
turmeric powder 1/4 tsp
coriander leaves for ganish
WHAT TO DO:
Marinate the chicken with yoghurt, ginger garlic paste,salt,chillipowder for 1 hour and shallow fry in oil and set aside. To the left over oil add whole spices,cashew nuts ,onion, tomatoes,ginger garlic paste fry deeply and cook it till everything is mashed up and put it in a blender.
Heat the butter/oil in a pan,add blended paste and cook for 3 to 4 minutes,add chicken and kasuri methi, cook for few more minutes,when done, add cream (can add tomato ketchup which is optional)
Garnish with coriander leaves.
GRILLED PINEAPPLE JERK CHICKEN THIGHS: [THEONEYEARGRILL]
INGREDIENTS:
•1/4 Cup Jerk Chicken Spice Mix (Commercially available)
•1 Cup Pineapple Chunks with juice (I used a fresh pineapple, canned works as well)
•8 Chicken Thighs
•Salt and Pepper a pinch each
WHAT TO DO:
1.Pre-heat the grill
2.First, make the glaze sauce... In a blender, combine the Pineapple with juice and the Jerk Spice.
3.Arrange the thigh suspended over a muffin pan.
4.Brush and pour the half portion of sauce evenly distributed among the 8 thighs.
5.Season with Salt and Pepper
6.Move to the grill. You will be using the grill as an oven. Put the muffin tins over a medium hot heat and close the lid. You will cook until the internal temperature at the thickest part of the thigh reaches 165 degrees. This should take about 20-25 minutes. The skin will take on a crispy golden caramelized appearance.
7.Brush with remaining sauce and close the lid for the sauce to heat... just for an additional 2 minutes.
8.Do not over cook, that dries out the meat.
9.Remove from the heat and allow to rest for about 5 minutes before serving.
10.Serve HOT and Enjoy!
GRILLED MALIBU CHICKEN: [SIX SISTERS STUFF]
INGREDIENTS:
6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 Tbl. unsalted butter, melted
2 Tbl. BBQ seasoning (I used Famous Dave's)
1 Tbl. plain yellow mustard
1 Tbl. honey
1 Tbl. molasses
2 tsp Worcestershire sauce
1 tsp chili powder
WHAT TO DO:
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan. Repeat with the remaining breasts. Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.
Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.
Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes. Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce.
Top each breast with two slices of ham and drizzle the ham with the sauce.
Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.
Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.
GRILLED CURRY CHICKEN THIGHS WITH A MAPLE CHIPOTLE GLAZE
INGREDIENTS:
•4 Plump Chicken Thighs
FOR THE BRINE:
•1 Cup Kosher Salt
•1/2 Cup Sugar
•1 TBS Peppercorns
•3 Cups water AND 3 Cups Ice
FOR THE GRILLING:
•1/4 Cup Curry Spice Rub
•3/4 Cup Maple Syrup
•1 tsp Chipotle powder
WHAT TO DO:
1.1 Hour before grilling time, brine the chicken thighs...
2.Bring 3 cups water, salt, sugar and peppercorns to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes.
3.Remove the saucepan from the heat and cool completely by adding the ice.
4.Put the chicken in a bowl and add the cooled brine.
5.Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
6.RUB (not sprinkle, RUB) the Curry Powder all over the chicken.
7.Balance each thigh on a muffin tin (large size muffins)
8.Move to grill, over indirect high heat, close lid and allow to cook for 20 minutes.
9.While it is cooking, mix the syrup with the chipotle powder and heat over low heat.
10.After 20 minutes, check the internal temperature of the chicken. You are aiming for 160 degrees, NO MORE Than 165.
11.Brush the glaze on the chicken and continue cooking in the grill (lid closed) until the chicken reaches the correct temperature )about 15-20 minutes more).
12.Remove from grill and allow to rest for 10 minutes before serving.
13.Serve Warm and ENJOY!
Mom’s SECRET Recipe: GRILLED 7 UP CHICKEN: [SIX SISTERS STUFF]
Okay, so maybe it isn't TOP SECRET, but that makes it sounds exciting, right?
This is hands-down my favorite marinade of all time. My mom has been making it for as long as I can remember and everyone always asks for the recipe when she does. The chicken has amazing flavor and it INCREDIBLY moist. It tastes awesome with pork too!
INGREDIENTS:
1/2 cup soy sauce
1/2 tsp Horseradish (it tastes okay without this, but I highly recommend using it! Adds the perfect amount of zip!!)
1 (12 oz) can of lemon-lime soda pop (not diet)
1/4 cup vegetable oil
Directions
Mix all ingredients together in a Ziploc bag. Add 4-5 chicken breasts and marinate for at least 30 minutes (although the longer you go, the better they taste! I usually marinate my chicken for at least 8 hours or overnight).
Grill over medium-high heat until cooked all the way through.
HOENDERBREDIE: [PETERJASIE]
BENODIG:
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas
MAAK SO:
•Geur hoender met sout & peper en kook tot sag. Ontbeen en sny vleis in stukke.
•Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld & kook tot dik.
•Kook macaronistukkies in soutwater to sag & dreineer.
•Smelt botter in 'n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by & kook 'n rukkie.
•Meng meel met water en roer by tamatiesous. Voeg sop by & roer tot gemeng. Voeg hoender, kaas & macaroni by, meng en laat 'n paar minute prut.
•Sit warm voor met rys en 'n slaai.
(6 - 8 persone.)
CHICKEN FILLETS, POTATO AND BUTTERNUT BAKED IN A BAG: [WHATS FOR DINNER]
Having an unexpected braai or guests for dinner? Why not try this fuss-free take on a classic potato bake that does not require lots of preparation time or effort but tastes fantastic!
KNORR Cook-in-Bag Garlic and Rosemary
Add some diced bacon, sliced red onion and baby potatoes into the roasting bag with your chicken pieces for a simple, all- in-one dinner.
•Recipe serves 4
•Preparation time10 minutes
•Cooking time 45 minutes
INGREDIENTS:
•200 ml Cream
•350 g baby potatoes
•350 g butternut, peeled and cubed
•400 g chicken fillet, cut into strips
•1 KNORR Cook-in-Bag Garlic and Rosemary
WHAT TO DO:
•Preheat oven to 180°C.
•Place chicken, butternut and whole baby potatoes into the cooking bag.
•Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently to coat the vegetables evenly.
•Place cooking bag on a baking tray and add the cream.
•Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.
•Place baking tray in the centre of the oven and bake for 40-45 minutes. Ensure that the grill is off at all times.
•Cut the bag open and transfer to a serving dish with any sauce that is in the bag.
HOENDERBREDIE MET SPEK EN BONE: [Deur Arina Du Plessis ([email protected])
Ek sorg dat daar altyd ’n pak of twee spekvleis in die vrieskas en geblikte tamaties en bone óf keker-ertjies in my koskas is. Dit red my gereeld as ek voor ’n leë yskas te staan kom of nie weet wat om vir aandete te maak nie. Saam maak dit die heerlikste, geurigste sous waarin jy hoender kan stowe of sommer net so oor pasta of koeskoes kan skep.
BENODIG:
1 groot ui, grof gekap
1 x 250 g pak spekvleis, gesnipper
4-6 porsies hoender
10 ml (2 t) olie
60 ml (¼ k) sjerrie
125 ml (½ k) ligte hoenderaftreksel óf water
2 x 410 g blikke tamaties in sap
30 ml (2 E ) tamatiepasta
Sout en vars gemaalde swartpeper
1 x 440 g botterbone, gedreineer en afgespoel
Handvol vars pietersielie, grof gekap
MAAK SO:
Braai die uie en spek saam tot gaar in ’n pot. Voeg die hoenderporsies en olie by en braai tot bruin. Voeg die sjerrie by en laat opkook terwyl jy alle stukkies wat aan die boom van die pot vassit, losroer. Voeg die aftreksel (of water), tamaties in sap en tamatiepasta by. Geur mildelik met sout en swartpeper en verlaag die hitte. Wanneer die bredie liggies prut, bedek en laat prut vir sowat 45 minute, of tot die hoender sag en gaar is. Voeg die botterbone by en prut oop tot die sous afgekook is. Roer die pietersielie deur en geur na smaak. Sit voor op koeskoes of rys.
Lewer 4-6 porsies.
CRY BABY WINGS WITH ZING: [GREAT FOOD FROM THE GRILL -DRIKA OOSTHUIZEN]
Be forewarned: These fiery-hot wings will have you shedding tears like a new bride's mama at a wedding!
Hint: It's milk, rather than beer that will cool you down.
INGREDIENTS:
5kg chicken wings, separated
1 cup hot sauce
1 tsp cayenne pepper powder
1 tsp garlic powder
1 cup melted butter or margarine
4 Packet ranch style salad dressing, mix
WHAT TO DO:
* Thoroughly combine garlic powder, cayenne pepper, and ranch dressing mix. Divide and set aside half of the mixture for the table.
* Using a small wire whisk, slowly pour in the melted butter and mix thoroughly until it's no longer lumpy.
* Grill wings until done turning half-way through.
Then baste both sides with the other half of the sauce and grill for another 2 - 3 minutes.
MARINATED BRAAIED CHICKEN: [JUST FOOD NOW]
Meat is expensive and chicken is more affordable and often used and braais; this is a typical South African marinade and whilst I prefer braaing chicken simply or in true Portuguese or Moroccan style using dry rubs, this one is used widely in South Africa.
YOU NEED:
•1 large 1,5 – 2 kg chicken, cleaned well and cut into portions, leg skin with slits cut into it, wings prepared
•5 tablespoons Worcestershire sauce
•5 teaspoons tomato sauce
•3 tablespoons dark soy sauce
•3 tablespoons light soy sauce
•4 teaspoons mustard (hot English mustard)
•1 teaspoon cayenne pepper
•2 teaspoons Tabasco sauce
•2 garlic cloves
•2 tablespoons freshly chopped parsley
•1 teaspoon rosemary, taken off the stem and finely chopped
•1 teaspoon freshly chopped oregano (not dried)
•50 ml brandy
•200 ml extra virgin olive oil
WHAT TO DO:
•Combine all ingredients very well, pour into a very large Ziploc bag and then insert the chicken pieces into the bag as well; make sure that all the chicken pieces are well covered and then put in your refrigerator overnight.
•The next day, put all the pieces on a rack in the fridge for an hour or two so that as much of the marinade as possible can drip off; braai over medium coals until brown and crisp.
POTUGESE PERI PERI SPATCH COCK WITH STUFFED PEPPER: [JANICE TRIPEPI]
Vieira Peri-Peri Marinade:
INGREDIENTS:
3Tbs Peri Peri
3 large lemons – juice and rinds
10 bay leaves
10 cloves of garlic
2tbs fleur du sel
Black pepper – a good grinding
1Tbs smoked paprika
1/2 a bottle of dry white wine
1/2cup olive oil
6 large onions finely sliced into rings
3 stems of fresh rosemary
2Tbs ground cumin
WHAT TO DO:
Mix this whole lot up in a nice big jug – remember that I am marinating 3 chickens here so my quantities are quite large, but at the end of the day – no matter how many chickens you make you DO want a nice big bowl of peri-peri sauce to put on the table. So go for it – make the whole enchilada and you will have spare sauce for some steak rolls if you like.
Mince the garlic in a garlic press and add this to all of the other ingredients.
I find it’s better to spatch cock your chickens because whole chickens on the braai are tricky little devils – so I spatch cock them – marinate them – par cook them either in the oven for 25 minutes at 180d or the microwave for 10 minutes each and just finish them off on the coals or gas braai for literally 5 minutes.
Here’s how to Spatchcock a Chicken
Turn you chicken breast side down
Using some scissors cut from the bum right through to the neck
Open it out and flatten it – use one hand over the other and push down with your whole body weight on the breast bone until it cracks – it’s a bit creepy but your chicken will be nice and flat if you do this.
Cut gashes into the breasts and thighs to allow the marinade to
Place each bird into a Ziploc bag and divide the marinade between them – I throw in the “empty” squeezed lemons as well for a bit of extra flavour.
Zip them up – give them a good shake and pop them into the oven for the night!
I par cook each one for 10 minutes in the microwave and then finish them off on the braai for 5 minutes to get that nice smokey – chargrilled – crispy skin and wings finish.
Pour the marinade into a frying pan and reduce till you get a nice hot and spicy peri-peri dipping sauce.
I have served them with red peppers stuffed with a Mediterranean style couscous (next week I will post this recipe) and a simple salad dressed with my honey & mustard salad dressing .
Your guests will be licking their fingers right down to their elbows –
the chicken is packed full of flavour and juice.
As always
Buon Appetito
Xxx
jan