CHICKEN
Chicken with Brussel sprouts in white wine
Brussel sprouts don’t deserve their bad reputation. If you cook young sprouts correctly (not soggy) they are delicious.
Ingredients
• 3-4 chicken drumsticks and thighs
• Salt, pepper, and chicken spice
• 30 ml oil
• 15 ml honey
• 15 ml Worcester sauce
• 3 garlic cloves, thinly sliced
• 500 g young Brussel sprouts
• 100 ml white wine
• 100 ml chicken stock
• 100 ml cream
• Pinch of mustard
Method
Preheat the oven to 190°C and line a baking tray with tin foil. Lightly grease with oil or spray with non-stick spray. Season the chicken pieces with salt, pepper, and chicken spice. Mix half the oil, 15 ml honey, and 15 ml Worcester sauce and brush the mixture over the chicken. Oven-roast for 30-40 minutes until golden brown but not completely cooked, while regularly brushing with the marinade. Remove from the oven and set aside. Heat the rest of the oil in a pan, add the garlic and Brussel sprouts, and fry gently until the sprouts start to caramelise slightly. Add the white wine and bring to a boil. Simmer until the wine has reduced by half and then add the chicken stock, cream, and mustard. Bring to a boil again and simmer for a few seconds. Add the chicken pieces and any pan juices to the sauce. Cover and simmer until the chicken and sprouts are soft and cooked. Serve with rice or couscous. Serves 3-4.
Peri-peri chicken
Ingredients
• 1,5 kg chicken portions
Marinade
• 8 garlic cloves
• 3 red chillies, roughly chopped
• Juice and finely grated zest of 1 large lemon
• 125 ml cooking oil
• 30 ml smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped
Method
Place the chicken breasts in a large plastic ziplock bag. Place the marinade ingredients into a food processor and pulse until smooth. Pour over the chicken in the bag. Squeeze out as much air as possible and seal the bag airtight. Let the chicken marinate for at least 4 hours, but preferably overnight. Preheat the oven to 190°C. Place the chicken and marinade in a single layer in an oven dish. Season with salt and pepper. Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until the chicken is cooked and golden brown and the marinade has thickened. Sprinkle with parsley and serve. Serves 6.
Chicken-and-sweet-pepper sosaties
Ingredients
• 12 deboned chicken thighs, each cut into three pieces
Citrus marinade
• 15 ml cumin
• 3 ml paprika
• 10 ml finely grated mandarin or naartjie zest
• 125 ml freshly squeezed mandarin or naartjie juice
• 80 ml honey
• 30 ml olive oil
• 3 garlic cloves, crushed
• Salt and freshly ground black pepper to taste
• 3 red or yellow peppers, cut into bite-size chunks
Method
Mix the cumin, paprika, citrus zest, juice, honey, olive oil, and garlic. Pour over the chicken pieces
