Category Archives: Poultry

Rosemary Garlic Roast Chicken with Honey and Grapes

You really can’t beat a one skillet chicken dinner!

This seriously delicious chicken one pan dish is everything you want, juicy, tender, fall off the bone and crispy on the outside with a hearty finger licking gravy. Serve with lots of french baguette to mop up those juices.

Easy, healthy, comfort food. I mean, you can’t go wrong with Chicken.
I roast this chicken in my cast iron pan, because the crispiness and browning on the chicken is unsurpassable, and because the pan goes from the stove to the oven, which obviously is a major plus.

If you don’t have a cast iron pan don’t worry, any other frying pan will work too, but you will have to transfer the chicken to a baking dish when it goes into the oven.

I start by browning the chicken on the stove to get a nice browning on the chicken and to seal the meat, then I finish it off in the oven for another 20 minutes or so which gives you enough time to get your sides dishes ready and set the table.
It’s seasoned with thyme, rosemary and garlic, and then I added some honey and grapes to make it the perfect comfort dish. I also added a splash of white wine for the gravy. Which by the way is an amazing gravy, full of flavour.
I don’t pour gravy over the chicken because I want to keep the chicken crispy.

Prep time : 15 minutes

Cooking time : 20 – 30 minutes

Serves : 4

INGREDIENTS:

1/4 Cup olive oil
2 lbs. chicken, legs and thighs (I used legs and boneless thighs)
3 cloves of garlic
1/2 Cup red seedless grapes
2 sprigs Rosemary
1 tbsp. fresh Thyme leafs
Salt and pepper
1 tsp. Poultry seasoning
1 tsp smoked paprika
8 rashers smoked bacon or pancetta
flour for drenching plus 2 teaspoons for gravy
1 tbsp. honey
1 large glass dry white wine

INSTRUCTIONS:

Pre heat oven to 190°C / 375° F

Take out a piece of parchment paper and lay it out on a board. This makes cleaning easier and seasoning too.

Place chicken pieces on top and season with salt pepper, poultry seasoning and paprika. Toss about by lifting the sides of the paper.

Add a few tablespoons of flour to the chicken and toss the chicken around again to coat all over.

Put a (cast iron) skillet on the heat. Add the olive oil when hot and start frying the chicken on both sides.

Meanwhile cut the bacon into small pieces and set aside. Peel the garlic and chop roughly.

When the chicken is browned, lower the heat and add the bacon, garlic and herbs to the pan. Stir around a bit to mix all the flavours and add the wine. Drizzle over the honey and add the grapes, now transfer to the oven placing the baking dish on a rack in the middle of the oven and cook for 20 to 30 minutes until nice and crispy on top and cooked through.

Alternatively, if you don’t have a cast iron skillet, transfer to an oven safe dish that has been pre heated in the oven.

Serve with crusty bread.

Enjoy!

Myra

Buffalo Pulled Chicken Enchiladas

13 Replies

The creamiest Enchiladas you will ever make, slightly spicy and so delicious. Perfect comfort food, for any time of year and any left overs freeze well.
I served it with a salad and it was more than enough for four people since they’re quite filling.
You could also feed six people from this recipe and serve with a side of rice and beans, a salad or some corn.

Serves: 4 – 6
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INGREDIENTS:
• Buffalo enchilada sauce
• 3 small chicken breasts or two large
• salt and pepper for the chicken breasts
• 1/2 C. cream cheese, softened and at room temperature
• 2 cups mozzarella
• 1 sliced avocado to serve
• some pomegranate seeds for decorating (optional)
• 8 medium Tortillas, soft
• 1/4 C. sour cream to serve

BUFFALO ENCHILADA SAUCE:
• 1 tbsp. olive oil
• 1 tbsp. flour
• 1 tbsp. taco seasoning
• 1 can chopped tomatoes
• 1 can water (from the tomatoes )
• 1 tsp. dried oregano
• a dash of cinnamon
• 1 tsp. coconut sugar
• 1 tsp. honey
• 1/2 tsp Buffalo Hot sauce like Frank’s (or more), taste as you go!!

METHOD:
Add oil to a pan and add the flour. Cook for two minutes on medium high and add the seasoning and give it a stir.
Add the remaining ingredients and let simmer for about five minutes.
Blend the sauce at this point with a hand held blender for a smooth result.
Season the chicken breasts with salt and pepper.
Place the chicken breast in the sauce, bring to a simmer and cover partially. Let simmer for 15 to 20 minutes depending on the thickness of the chicken breasts.
Remove the chicken breast form the sauce and place on a large plate, shred with two forks.
Mix the sauce with the cream cheese.
Place one cup of the sauce mixture over the shredded chicken together with 1/2 cup of grated mozzarella. Mix with a spoon.
Cover the tortillas with a damp cloth or kitchen towel and heat for 30 seconds in the microwave to soften.

Divide the chicken mixture over the tortillas and roll them up.
Get out a baking dish and cover the bottom with a thin layer of sauce.
Place the filled tortillas on top with the seam down.
Lightly spray the tortillas with cooking spray. This will help the tortillas turn golden in the oven. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove foil after 20 minutes and bake, uncovered, for an additional 10 minutes or until the cheese is golden. Remove from oven.
Pour over the sour cream and place sliced avocado on top. Sprinkle with pomegranate seeds.
Note: if kids are eating it might be an idea to omit the hot sauce all together and put the bottle on the table for the adults to add.
Enjoy!
Myra XO

Spiced Roast Chicken

4 Replies

This is our go-to roast chicken recipe. It’s one of my favourite recipes, and I use it again and again because it always turns out great without too much effort. Pretty much fool proof.
It’s a combination of Mexican flavours, but also Smokey Bbq.
The spice mix is easy to make with ingredients you probably already have in your spice cabinet and it’s great on all sorts of things like burgers, chicken tenders fried up in a pan or even just oven-fries.
The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.

Cooking time : 2 1/2 hrs.

Prep time : 20 minutes

INGREDIENTS:

SPICE RUB:

• 3 tsp smoked paprika
• 1 ½ tsp salt
• 2 teaspoons brown sugar or coconut sugar
• ½ teaspoons crushed dried chili flakes
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ tsp. Onion powder
• 1/4 teaspoon cumin
• A pinch of cinnamon
• 3 tablespoons olive oil

CHICKEN:

• 3 pound chicken
• 2 heads of garlic separated into cloves
• Thyme, rosemary, bay leaf

ADDITIONAL:

• Potatoes, peeled and quartered

INSTRUCTIONS:

Pre heat the oven to 160 C / 320 F
Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
In a bowl mix the ingredients for the spice rub and add the oil to form a thick-ish paste.
Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle as not to break the skin.
Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
Rub the remaining paste all over the chicken and inside the cavity.
Tie the legs together with kitchen twine.
In the cavity insert the herbs and one head of garlic separated into cloves.
Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
Cover (only the chicken and not the entire tin) very loosely with a piece of tin foil that is the same size as the chicken.
Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
After one hour add the potatoes and toss thru the juices and fat in the tin.
After an hour and a half, remove the tin foil.
Bake until golden and crispy.
Remove from oven and let rest for 15 minutes, loosely covered with foil.

Enjoy!

Myra XO

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

14 Replies

…AND CRUNCHY VIETNAMESE MANGO SLAW!

Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!
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SERVES 4

INGREDIENTS BANH MI:

• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

CHICKEN:
• 1 pounds chicken breasts or thighs, de-boned

MARINADE:
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

METHOD:
1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

VIETNAMESE MANGO SLAW:
• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

METHOD SLAW:
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

GINGER LIME SRIRACHA MAYO:
• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
METHOD MAYO:
1. Place all the ingredients in a bowl and mix with a spoon.

TO ASSEMBLE THE BANH MI:
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.