Imagine juicy chicken pieces lightly coated in a sticky sauce infused with honey, garlic and sun-dried tomato, finished with a squeeze of fresh lime juice…need I say more? Make this and treat yourself to some fresh Mexican flavours tonight- especially when served with some soft tortillas, fresh salsa and spicy rice! Pair it with a refreshing margarita if you are feeling fancy… Delicioso!
For the chicken marinade:
- 8 chicken drumsticks, de-boned
- 3 tsp minced garlic
- 2 tsp cracked black pepper
- 2 tsp vegetable oil
For the sauce:
- 1 tsp minced garlic
- 1/3 cup finely chopped sun-dried tomato
- 3/4 cup white wine
- runny honey, to taste
- salt, to taste
- juice from a fresh lime
- Marinate the chicken. In a bowl, combine together the marinade ingredients with the chicken. Leave to marinate for at least 30 minutes, or overnight.
- In a large frying pan over medium-high heat, pan-fry the chicken pieces in some oil until golden on all sides (the chicken is not fully cooked at this stage). Remove the chicken onto a plate.
- Over medium heat, add the 1 teaspoon of minced garlic into the pan and fry until aromatic. Deglaze the pan with white wine and add in the sun-dried tomato. Taste and season the sauce with some honey and salt.
- Return the chicken to the pan. Cover and cook over low heat until chicken is cooked through and the sauce has reduced. Re-check seasoning and adjust if necessary. Squeeze over fresh lime juice and serve immediately!
What to do when life gives you lemons- especially huge juicy, zesty ones? My ultimate lemony, garlicky and herb-y chicken recipe, of course!
Fresh citrus notes permeates the whole dish as fresh lemon zest is used both in the luscious sauce and marinade. Moist chicken thigh cutlets are marinaded in a mixture of French wholegrain mustard, oregano and thyme, then pan-fried until the skin is crispy in garlic-infused oil. A dash of runny honey right at the end balances the sourness of lemon juice perfectly!
Be sure to serve it with plenty of rice or mashed potatoes for that wonderful lemony sauce! Bon appétit!
- 10 chicken drumsticks, de-boned
- 1 tbsp whole grain mustard
- 1 tbsp lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 2 tbsp vegetable oil (1 tbsp for rub, 1 tbsp for cooking)
- 1/4 cup (60 ml) lemon juice (about 1 lemon)
- 1 1/4 cups (300 ml) low-sodium chicken stock
- 2 garlic cloves, smashed
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- runny honey, to taste
- sea salt, to taste
- Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the vegetable oil in a small bowl. Use fingers to coat chicken on both sides with the mustard rub.
- In another bowl combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.
- Heat remaining tablespoon of oil in a large frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
- Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown. Flip over and cook until chicken is cooked through. Transfer chicken cutlets on to a plate and cover with aluminium foil.
- To the frying pan, add the lemon juice mixture. Bring to a gentle simmer for a few minutes.
- In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy.
- Add some honey and salt (if required) to balance the flavour of the sauce.
- Pour lemon sauce over the chicken cutlets and serve immediately.
Sure, smoked chicken tastes perfectly fine on it’s own but it’s just a bit plain and not very exciting at all…
It’s time for my mighty Miso-Alfredo Sauce to the rescue!
The strong flavour of the smoked chicken can really stand up to the creamy sauce flavoured with salty-sweet white miso paste and nutty Parmesan cheese. The miso takes Alfredo sauce to the next level by adding a depth of flavour that is quite hard to describe but is absolutely delicious! Be sure to serve this with plenty of rice or pasta (or orzo if you want both)
Smoked chicken has never tasted so good! Mission accomplished!
- 1 smoked chicken, cut into bite-sized pieces
- 2 tbsp unsalted butter
- 2 tbsp white miso paste mixed with 1 tbsp water
- 1 1/2 cups evaporated milk or cream
- 1-2 tsp cornflour dissolved in a little water, if required
- 1/2 cup shredded Parmesan cheese
- 2 green onions, finely sliced
- sugar, to taste
- salt and white pepper, to taste
- Melt butter in a small saucepan and whisk in miso paste. When combined, add the evaporated milk or cream. Season with sugar, salt and white pepper to taste. If you would like a thicker sauce, whisk in the cornflour and cook over low heat until thickened.
- Add in smoked chicken and cook over low heat until chicken is warmed though.
- Scatter over green onions and serve immediately.
Combining the Asian method of steaming in a bamboo basket with a stuffing infused with North African spices, a new dish is born!
A whole buttercup is stuffed with the combination of chicken and prawn mince, along with sautéed shallots and porcini mushrooms in an exotic mix of ras el hanoult spices and a splash of Sauvignon blanc. It is then steamed, allowing the flavourful juices and spices to mingle and permeate the soft, sweet flesh of the buttercup.
Doesn’t it look majestic with its beautiful crown? I can imagine this to be a unique centerpiece for a special meal shared with family and friends!
When my brother asked me “When will you make that stuffed chicken dish again?”, I knew that I had created a winning recipe!
After work one evening, I set out to decide what to make for dinner having found two chicken breasts in the refrigerator. Wanting to inject lots of flavour and moisture into the chicken breasts, I figured that a stuffing of sun-dried tomatoes, minced garlic, dried oregano and black pepper bound together with a little mayonnaise and Parmesan cheese would do the trick!
A creamy tomato sauce tied the dish together, made by first de-glazing the pan with white wine then adding in finely chopped shallots. After allowing the wine to reduce, some tomato paste and a dash of fresh cream produced a velvety sauce with the colour of ripe apricot.
I served this with rice to soak up all the lovely sauce, but I am sure this would be perfect over pasta, mashed potato or even couscous!
The fusion of Korean and Japanese flavours with a fresh zing of lemon and the hum of sweet honey takes ordinary roast chicken to the next level! I love how the the fiery red glow of the skin is like the sunset.
- 1 fresh whole chicken (approximately 1.2kg)
- 2 tbsp miso paste
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tbsp siracha sauce
- 3 tbsp mirin
- 2 tbsp clear runny honey
- juice of 1 lemon
- Combine all marinade ingredients together in a bowl
- In a large bowl, pour marinade over chicken and leave to marinate in the fridge for at least 3 hours, preferably overnight.
- Preheat oven to 200C. Place chicken in a ceramic oven-safe casserole dish and cover with foil. Reserve marinade in the bowl.
- Bake chicken for 1 hour. Remove foil and pour over reserved marinade.
- Bake chicken for a further 20min or until done. Serve with chicken juices.