Tag: how to cook chicken

Posted on in Recipes

Moroccan Chicken Recipe

In this easy and full of flavour Moroccan Chicken recipe we are using cinnamon, ground ginger, saffron and fresh tomatoes combined with honey and rose water which give this sauce a very unique flavour. ONE MUST TRY!

Ingredients for Moroccan Chicken Recipe- Serves 4

  • 1 whole chicken cut into 8 pieces
  • 2 onions, peeled and roughly chopped
  • 3 garlic cloves, peeled and sliced
  • 12g cinnamon
  • 18g ground ginger
  • 800g fresh tomatoes, diced
  • 275ml hot water
  • 2 chicken cubes
  • 3g saffron
  • 5ml rose water
  • 75ml honey
  •  coriander leaves, chopped

Equipment

  • deep frying pan
  • tongs
  • green chopping board
  • tray
  • 2 containers: 1 for peelings 1 for onion, garlic and tomatoes
  • wooden spoon
  • whisk

Method

  1. Heat the deep frying pan and add some oil.
  2. Place the chicken pieces onto the hot pan to be sealed from all sides until it turns into a nice golden colour.
  3. Wash and remove the eye of the tomato,  then roughly cut.
  4. Add ground ginger and cinnamon powder.
  5. After 2 to 3 minutes remove the chicken from the pan and using the same pan add the onion, garlic, tomatoes, ground ginger and cinnamon. Turn the heat down and cook for 15 minutes stirring every 2-3 minutes.
  6. After 15 minutes add water, chicken cubes and saffron then place chicken on top. Cover with a lid, turn heat down and simmer gently for 25-30 minutes.
  7. After 30 minutes, remove the chicken, turn heat up and add the rose water, honey and some salt and pepper. Reduce to a sauce consistency for 4 to 5 minutes.
  8. While the sauce is reducing you can chop some coriander and add to the sauce.
  9. Serve sauce on top of chicken.

SUGGESTION:  When you remove the chicken from pan to reduce the sauce, if the sauce is taking more than 5 minutes to reduce please put back chicken in the sauce to heat up before serving.

Posted on in Blog, Recipes

Roasted Chicken Legs with Roasted Potatoes and Carrots

This recipe is for a hearty chicken and vegetable dish serving five. It includes chicken legs, potatoes, onions, carrots, garlic, and herbs, cooked in chicken stock. The preparation involves preheating the oven, boiling stock, mixing vegetables, placing the chicken on top, and then roasting for 1 hour and 15 to 30 minutes. Regular basting every 20 minutes is essential for achieving tender chicken with a golden crust. Enjoy this flavorful comfort food.

Ingredients (serves 5 people):

  • 5 Chicken legs
  • 5 Medium-large potatoes, washed and sliced (leave skin on)
  • 2 Chicken stock cubes with approx 1.5 ltrs of cold water
  • 2 Medium onions, peeled and sliced
  • 3 Garlic cloves, peeled (do not slice)
  • 5 Medium carrots, washed and roughly chopped (leave skin on)
  • 1 Bouquet Garni or 1 teaspoon of mixed dried herbs
  • Salt & pepper

Equipment

  • Small pot
  • Whisker
  • Large oven proof dish
  • Long serving spoon for basting

Method:

  1. Pre-heat oven on mark 7.
  2. Prepare a small pot with cold water, add the chicken stock cubes and heat until boiling, stirring as you go with a whisker.
  3. Prepare a large oven proof dish, add potatoes, carrots, onions and garlic. Add the bouquet garni or your mixed herbs and season with salt and pepper if you wish. Give all a gentle stir.
  4. Place chicken legs on top of the vegetable mix and pour the chicken stock all over.
  5.  Place dish in oven and cook for 1hr15mins-1hrs30mins.

Important note:

BASTING – To get a nice tender cooked chicken with a golden crusty skin, make sure you baste it. This is done every 20 mins throughout cooking time by pouring chicken juices from the dish all over the chicken legs so it can keep moist. Put the dish back in the oven. Watch how to do this in the video at 12:00.