Spicy Roast Chicken with Lemon and Onions

I just got asked urgently for this recipe by a friend of mine and it reminded me that I haven’t made it myself for ages.

Might have to put it on the menus for a weekend roast.

I am thinking this would be is nice with cauliflower rice pilaf (recipe will be posted)and a green salad.

Here’s the link to the roast chicken recipe first though:

https://freespiritfood.net/2017/06/10/spicy-roast-chicken-with-lemon-and-onions/

#Spring #Soup with chicken #meatballs, leek and #Parmesan

A spring soup that combines tasty chicken meatballs with the sweetness of carrots, peas and leeks with the sharp saltiness of Parmesan. I used some quartered Brussel sprouts and spinach as well for a great result. It’s a great way to use up vegetables.

Prep time: 20 minutes Cooking time: 30 minutes

Ingredients:

Meatballs
300g chicken mince
1/4 cup grated Parmesan
3 tablespoons breadcrumbs
2 cloves garlic pounded to a paste
Pinch of salt
Black pepper
1/2 small onion very finely diced
1 red chilli finely diced (optional)

Soup:
1 litre chicken stock + 2-3 cups water
1 leek white and pale green part finely sliced
1/2 onion finely diced
1 carrot grated
2 cloves garlic pounded to a paste
1 tablespoon olive oil
1/4 cup of peas
8 Brussel sprouts quartered
Handful or two of baby spinach leaves
1/4 cup grated Parmesan
Salt and black pepper to season
Basil or parsley leaves for garnish

Method:

1. Combine ingredients for meatballs using and form into small meatballs.

2. Fry meatballs in a non stick fry pan until golden on all sides, for about 3 minutes and set aside.

3. Heat 1 tablespoon olive oil in heavy based soup,or casserole pot, add onions and leeks and sweat over low heat until tender, add garlic paste and stir through.

4. Add stock and 2 cups water to leek mixture and bring to a boil.

5. Add meatballs, grated carrots, Brussel sprouts and simmer gently for 5-8 minutes or until meatballs are cooked through.

6. Add peas and simmer for 1-2 minutes until peas are just tender.

7 turn off heat, add baby spinach and allow to sit for a few minutes.

8 serve in bowls, sprinkled with Parmesan, chopped basil/parsley, adding salt and pepper to taste. (serves 2-4)

#organic #roast chicken #delicious

Nothing better than lemon, onion and thyme stuffed chicken, with a light gravy made with the heavenly juices from roasting, and roasted vegetables with thyme.

#Stellar Chicken Marabella, #chicken

Yottam Ottolenghi’s newest cookbook Simple has some great recipes but sometimes not so simple in terms of quickly getting some of the specialist ingredients which might not be in your pantry.

However I have found that they are simple enough to understand the flavours being created and to play around with them using ingredients on hand to still create delicious meals.

For example his chicken marabella recipe calls for date molasses and dates….I substituted dried apricots and pomegranate molasses which I had in the cupboard which worked well.

The chicken can be marinated overnight to develop the flavours more and or just for 15 minutes.

The quantities can also easily be adapted if you are cooking for more than 2…or if you want to serve as part of a buffet shared style meal.

Prep time: 10 minutes Marinating time(optional): 15 mins-12hrs
Cooking time: 50 minutes

Ingredients:

2 chicken Marylands skin on (thigh and drumstick still joined)
4 cloves of garlic
1/4 cup of fresh picked oregano leaves
2 tbspoons red wine vinegar
2 tbspoons olive oil
50g pitted green olives
2 teaspoons capers and 1 tbspoon of their juice
3 tbspoons chopped dried apricots (about 100g)
2 bay leaves
1/2 tablespoons pomegranate molasses
1/4 cup white wine
Salt and black pepper
Oregano leaves to garnish

Method

1. Score each piece of chicken 3 or 4 times to the bone.

2. Place in a bowl and add all the ingredients except the wine and molasses and gently mix along with 1/2 teaspoon salt and a grind of black pepper

3. Marinate for as long as you can …overnight if possible but not essential

4. Pre-heat oven to 180 degrees celcius in fan forced oven

5. Spread the chicken on a high sided snug baking dish that allows the marinade to surround chicken. Whisk together the wine and molasses and pour over chicken. (I lined my baking dish with baking paper to prevent the marinade from creating too much of a mess to clean up!)

6. Cook chicken in oven for 45 minutes, basting a few times through cooking process. You want the chicken to get golden brown and be cooked until juices run clear.

7. Sprinkle generously with fresh oregano leaves to garnish.

Serve with salad and accompaniments of your choice, goes well with cous cous lr with crusty bread as the sauce created with the marinade and chicken juices is delicious.

Serves 2

Chicken and Zuchinni #Curry

Last night I chopped up 2 zuchinnis and put them into the chicken curry towards the end of the cooking process.

The resulting flavours were delicious as the zuchinni absorbed the delicious chicken stock flavours from the curry.

Just add the zuchinni for the last 5 minutes of cooking in this classic and chicken curry recipe ….

https://freespiritfood.net/2017/09/17/south-african-indian-boneless-chicken-curry/

South African Indian Chicken and Zuchinni Curry

Go for Goreng at Bubu’s, Penestanan

Fried and roasted chicken has had a resurgence the world over. It is on menus from New York to Sydney to Bali in one form or another …southern fried chicken, chicken karaage, chicken popcorn etc…

Ayam Goreng or Fried Chicken is of course an absolute Indonesian staple and classic. Unlike Southern Fried Chicken, it is not cooked in batter but marinated and most often twice cooked in a rich mix of spices. The crispy fried floss mixture known as “kremes” served with it is traditionally made by adding extra grated galangal or coconut while frying.

The Ayam Goreng at Bubu’s Warung in Penestanan has a definite Balinese twist marinated in Balinese spices and with grated coconut to add crunch to the kremes…or “fried floss” that accompanies the chicken making it super tasty. Next time we go I am going to see if they will share the recipe with me!

We always also ask for Balinese Sambal Matah which they freshly make – a hot and tangy combo of eschallots, lemongrass, chilli and coconut oil that goes perfectly with the fried chicken. See my previous post https://freespiritfood.net/2018/01/02/balinese-sambal-matah-fresh-raw-chilli-sambal/

Simple but delicious fare!

Bubu Warung, Jalan Penestanan Raya, Penestanan, Ubud