Rasta Pasta

My son loves Levi Roots' Reggae Reggae sauce so when I saw this "Rasta Pasta" I knew I had to make it for him.  It's really easy to make and it tastes quite fruity.

Ingredients:

2 x Tablespoons oil
1 x Packet Chicken Breasts (about 4 breasts), sliced
1 x Jar Rasta Pasta
1/2 packet Penne Pasta, cooked

Method:

Heat the oil in a pan
Add the chicken and cook for about 6 minutes or until done
Add the jar of Rasta Pasta sauce and cook for a further 5 minutes
Remove from the heat and stir in the already cooked pasta
Serve.

Levi Roots' Rasta Pasta



Add the sauce to the chicken



Beer Can Chicken - take 2

I made Beer Can Chicken for the second time.  I really like it.  The chicken is so moist and delicious.  I used a different marinade this time but it worked just as well.

Ingredients:

1 x whole chicken, cleaned

1 x beer (of your choice – I used Carlsberg)

For the marinade:

1 x chicken stock cube

4 x tablespoons oil

1 x tablespoon garlic, diced

1 x tablespoon mixed herbs, dried

Method:

Mix all the marinade ingredients together

Rub into chicken

Open the beer

Open up the chicken and place the can of beer inside the cavity.

Cook in a pre-heated oven for 1.5 hours (depending on the size of the chicken)

Please note:

Be careful when removing the beer can from the chicken as it will be very hot.

I turned the chicken onto it’s side and pulled the can out.

Pour any remaining beer into the roasting dish and make a delicious gravy.

Marinated

Beer can in place

Add left over lager to make a delicious gravy

done

Spicey Fried Chicken Wings

I saw this recipe on Come Dine with Me.  The wings were delicious.  You can use a different sauce if you don't like spicey food but they'd make a fantastic starter or snack.  Enjoy!

Ingredients:

8 x Chicken wings
1/2 x Cup Nando's hot sauce
1 x Cup Flour
Oil for frying

Method:

Wash the chicken wings and pat dry.
Place in the Nando's hot sauce and allow to marinate for a couple of hours.
Coat in flour and deep fry for 5 - 10 mins or until done.

Lemon, Garlic & Herb Chicken

I love this recipe as it combines lemon, garlic and herbs – some of my favourite ingredients. 

Recipe and Pictures by Amanzi-Fundu

Ingredients:

8 x Chicken Pieces

4 garlic cloves, diced
¼ Cup lemon pepper seasoning
4 x tbsp paprika
2 x  tbsp fresh parsley, diced
1 x tablespoon salt
1 x tsp lemon zest

¼ cup Oil

1 x Lemon, Juiced

Method:

 Mix together the oil, garlic, lemon pepper seasoning, paprika, parsley, salt, lemon Zest and Lemon juice.

Pour over chicken and allow to marinade for a couple of hours or, ideally, overnight.

Preheat the oven.

Place the chicken in a baking dish and bake for about ½ an hour 45 mins. 

Baste the chicken with some of the marinade during the cooking process.

Serve with baby new potatoes, coleslaw and beetroot salad.

Soweto Chicken - take 2

Soweto Chicken with Mashed Potato, Mixed Veg and Chakalaka


I'm so excited to tell you that I have a new stove!  It's really nice and I am extremely lucky to have such caring friends.  It's funny how you crave something when you know you can't have it. I have been craving roast chicken these last 3 weeks so decided that the first thing I'd cook would be a roast.  I used my Soweto Chicken recipe which turned out even nicer than the last time I made it.  I added an extra tin of Tomatoes for the Chakalaka Sauce though as I didn't think I made enough of it last time.




Preparing the Chakalaka

 

Ready to cover with tin foil

 

Ready

Time to carve

Chicken & Tomato Crumble

I have never made this before but it’s one of the recipes that has been at the back of my mind for some time.  It was easy enough to make and my children really enjoyed it.

Recipe and pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

½ x Onion, diced

1 x Teaspoon Garlic, diced

1 x Tablespoon Herbs

1 x Packet Chicken Breasts, sliced into strips

2 x Cups Baby Potatoes, Par boiled

1 x Can Tomatoes, chopped

1 x Teaspoon Sugar

¼ Cup Oats

¼ Cup Bread crumbs

Salt and pepper to taste

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and cook for 20 – 3 minutes.

Add the chicken and cook for a further 8 or so minutes.

Add the tinned tomato and teaspoon of sugar.

Bring to the boil.

Add the potatoes and reduce heat.

Allow to simmer for about ½ an hour.

Transfer to a Pyrex dish, sprinkle with the oats and breadcrumbs and bake / grill for about 6 mins.

Mayo & Chutney Chicken

Mayonnaise and chutney may sound like an unusual combination for a chicken casserole, but this saucy, flavorsome dish is much-loved in South Africa. It never fails to increase the appetite of your guests, who will invariably ask for more chicken, or, as they say in Afrikaans, "vra na meer hoender".

Ingredients:

6 Chicken portions, with skin

1 x Onion, finely chopped

2 x cloves of chopped garlic

1 x 1 teaspoon Worcester sauce

¾ to 1 cup chutney (I used Wellingtons)

½ cup mayonnaise

¼ cup water

Salt and freshly ground black pepper

Method:

Put the chicken, skin side down, into a pan.

Cook for about 8 mins on each side but drain the fat from the pan whilst doing so.

Put the oil from the chicken into a pot.  Add the onion and gently sauté for about 5 mins.

Add the water, Garlic and Worcester Sauce and stir well.

Mix the mayo and chutney together and add it to the onion mix.

Pour the sauce over the chicken and cook on a moderate heat for a further 30-40 mins, turning occasionally.

Soweto Chicken

This is a heart-warming spicy chicken casserole dish that you can make as mild or as hot as you like.  The original recipe came from Soweto in Johannesburg and was published in Peter Veldsman's excellent cookbook, "Kos van die Eeu" (Food of the Century).  

I was really happy with the way the chicken turned out.  It was very moist and extremely tasty.

Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients

1 x whole chicken

2 x medium or 3 small onions, sliced into rings

1 x can of chunky tinned tomatoes

2 x cloves of garlic, crushed

2 x teaspoons cinnamon

1 x teaspoon turmeric

3 x whole red chilli, fresh or dried

1 x teaspoon mild curry powder

Freshly grounded black pepper

Salt

Method

Add crushed garlic to the canned tomatoes and pour into an ovenproof casserole dish.

Rinse chicken under cold water and pat dry with kitchen paper.

Combine spices, salt and pepper and rub into chicken.

Place chicken in the casserole dish and arrange onion on top.

For a very mild dish, simply slip the chilli into the side of the casserole and remove it before serving. If you prefer your chicken hot, slice the chilli along its length, remove the seeds, chop, and scatter over the chicken.

Cover the casserole dish and pop it into the oven.

Set the temperature to 180°C and cook for 1½ hours if it's a small chicken, or 2 hours for a large one.

I served mine with chips and salad. 

Lemon and Turmeric Chicken

This dish was easy to make and my Children really enjoyed it but I found that it lacked something.  I think I’d add some garlic, herbs and some more lemon if I were to make it again.   Don’t be put off by the color – it’s supposed to go that color due to the turmeric. Enjoy! 

Adapted Recipe and Picture by Amanzi-Fundu

Ingredients:

4 x Chicken pieces, skinned
Rind and juice of 1 ½ lemons
1 x Red onion, skinned and chopped
1/2 Teaspoon dried Thyme
1 x Chicken Stock Cube, dissolved in 150 ml boiling water
1 ¼ cup milk
40 g plain flour
1 x Teaspoon Turmeric
Lemon slices and fresh parsley to garnish

Method:

Place the chicken pieces in a roasting tin.

Add the Lemon Zest, Onion and Thyme.

 Add lemon juice to stock and pour over the chicken.

Cover with foil and bake in the oven at 190°C for about 45 minutes until tender.
Keep chicken warm.

Transfer stock into measuring jug and add milk.

Blend the flour and turmeric with a little of the milk and stock mixture; gradually add all the liquid.
Whisk continuously over a low heat until sauce thickens.

Season to taste.
Place the chicken on a warmed serving dish, pour over sauce.

Garnish with lemon slices and parsley.

Serve with rice.

Mexican Chilli Chicken

I am going to let you in on a little secret.  Not only do I get my inspiration from recipe books but I also get it when I go food shopping.  How?  Well, if I see a sauce (for example) that I like the sound of I will read the ingredients and directions and then go home and recreate it.  It’s really very simple and by doing this you won’t be eating the added preservatives etc. 

This recipe is one of my shopping inspiration creations.  It was very tasty but the picture really doesn’t do it justice.  I still don’t have a proper camera.  Am saving though so maybe one day I will be able to post some nice pics to go with my recipes.

Ingredients:

1 x Tablespoon oil

1 x Onion, sliced

1 x Orange pepper, sliced

4 x Chicken breasts, sliced into strips

1 x Teaspoon Cumin seeds, crushed

1 x Teaspoon Coriander seeds, crushed

1 x Teaspoon Garlic, crushed

1 x Teaspoon Chilli flakes, crushed

1 x Teaspoon Paprika

1 x Can Tomatoes, chopped

1 x Teaspoon sugar

1 x Cup Water

Salt and Pepper to taste

Method:

Heat the oil in a pot.

Add the onion and pepper and cook for 2 – 3 mins.

Add the chicken and cook for a further 5 mins.

Add the herbs and spice mix and cook for about 1 min.

Add the can of tomatoes, water and sugar.

Bring to the boil.

Reduce heat and allow to simmer for about 10 – 15 mins.

I crushed my herbs/spices using a pestle and mortar.

Chakalaka Chicken Salad

This chicken salad is simple to make but is extremely tasty.  If you like Nando’s and are trying to lose weight then this is recipe is definitely worth a try.

Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Chicken Breast, cut into strips

¼ Cup Nando’s Chakalaka sauce

2 x Tablespoons oil

1 x Handful Lettuce

3 x baby beetroot, halved

3 x Pickled Onions, halved

3 x Cherry tomatoes

6 x Olives

Method:

Marinade the sliced chicken breast in the Chakalaka sauce for 10- 20 mins.

Heat the oil in a pan.

Add the chicken breast (including the sauce) and gently cook for about 6 mins.

Remove from heat

Put the lettuce on a plate and top with the cooked chicken

Assemble using the other ingredients.

Note:

Ensure the chicken isn’t too hot when you add it to the lettuce or it will wilt

Philly & Chorizo stuffed Chicken Breasts

 I haven’t been menu planning (naughty!) so I wasn’t sure what to make for dinner last night.  I stopped at the shop on the way home and they had chicken breasts and Philadelphia on special so I decided to make this recipe.  I already had the Sage, Chorizo and Prosciutto at home.  I was extremely happy with the way the chicken turned out – very moist and tasty.

Recipe and pictures by Amanzi Fundu.

Ingredients:

50ml Oil

3 x Chicken Breasts

6 x Teaspoons Philadelphia Cheese

6 x Sage Leaves

6 x Slices Chorizo

3 x slices Prosciutto  

Method:

Slice the chicken breasts to form a pocket.

Add the cheese (2 x teaspoons for each breast.)

Add the chorizo in with the cheese (2 x for each breast.)

Top with Sage leaves and cover with the Prosciutto (Ensure that the prosciutto covers the opening)

Heat the oil in a large pan.

Quickly (and gently) fry the chicken breasts on each side for about 2 – 3 mins.

Transfer to a baking dish, cover with foil and bake for 20 mins.

I served mine with Cous Cous and a side salad.

Mexican Lime Chicken

 I love Mexican food and anything with citrus in it so this recipe is a favorite of mine.  I marinated the chicken for a good 24 hours before cooking and it turned out delicious – it has a slight kick to it but it isn’t hot.

Ingredients:

6 x Chicken Pieces

4 x Tablespoons olive oil

2 x teaspoon coriander seeds, crushed

2 x teaspoon lime zest, grated

1 x teaspoon paprika

½ teaspoon muscovado sugar

1 teaspoon garlic, chopped

2 fresh chillis, chopped

1 lime

Method:

Mix the olive oil, coriander seeds, lime zest, paprika and sugar together.

Spoon the mixture over the chicken and leave to marinate overnight.

Roast the chicken in a preheated oven (190C/fan) for about 30/35 mins.



Mexican Lime Marinade



Chicken Marinating



Cover in tinfoil and refrigerate

Rustic Chicken

This Rustic Chicken Recipe is easy to make and is full of flavor.  I served mine with roast butter nut squash and cous cous but you can serve it with rice or with baked potatoes.  The choice is yours!  Enjoy! 

Ingredients

4 x Chicken Breasts cut into chunks

2 tablespoons Olive oil

½ Onion, diced

1 x Can Tomatoes, chopped

1 Red pepper diced

½ teaspoon Paprika hot

1-2 tablespoons Tomatoes puree

2 Bay leaves

1 teaspoon Chopped fresh herbs

1 Knorr chicken stock pot dissolved

2 x Courgette, chopped

Method:

Heat the oil in a pot and brown the chicken. Remove and set aside.
Add the onion for 3-4 mins until soft and lightly browned.
Stir in the tomatoes, pepper. paprika, tomato puree, herbs and stock. Return chicken to the casserole and stir well. Cover and simmer for 35 mins.

Serve with roast Butternut Squash and Cous Cous

Chicken Tandoori Masala

Tandoori Masala is used extensively in dishes like Tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and Tandoori Masala and is then roasted at a very high heat. The chicken has a pinky-colored exterior and a savory flavor.

Ingredients

4 x Chicken Breasts

1 x Tablespoon Garlic, crushed

2 x Tablespoons Natco Tandori Masala

1 x Cup Natural Yoghurt

½ Cup Water

3 x Tablespoons * Butter Ghee

Salt and Pepper to taste

Method

Mix together all the ingredients in a bowl.

Place the chicken into the marinade and allow to marinate for 4 hours or over night.

Grill the chicken, basting with the butter, for about ½ an hour.

Garnish with lemon and serve on a bed or rice.

*Butter Ghee is clarified Butter.  To find out how to make clarified butter click here.