Spice Infused Chicken with Potatoes

A simple meal I cooked up using some basic ingredients

Ingredients:

6 chicken thighs, skinned and scored
2 potatoes, cut in circles
1 onion, sliced finely
handful curry leaves
2 green chillies, chopped

For marinade

1 tbsp garlic powder
1/2 tsp crushed black pepper
1 tbsp Worcester sauce
1 tbsp hot piri piri sauce
1 tbsp paprika powder
Salt for seasoning


Method:

1. Marinate In a deep saucepan, heat oil, fry green chillies, onions and curry leaves. Fry onions until lightly golden.

2. Add the marinated chicken ( it must be kept marinating atleast for 30 mins). Fry the meat lightly to seal the juices. Add the potatoes and stir well.

3. Add in little water (1/4 cup), just to make a little sauce. Stir well and check seasoning. Cover and cook until chicken is tender. Serve hot.

Mediterranean Chicken Tagine

This recipe combines grilled vegetables in a chicken curry cooked on slow heat to make a wholesome dish.

Ingredients:

6 chicken thighs, skinned
1 tsp garlic powder
1 tsp paprika
1 tsp coarse pepper powder
1 red pepper, chopped
1 yellow pepper, chopped
1 Aubergine, chopped
1 clove of garlic
1 courgette, chopped
1 carrot, chopped
1 red onion chopped
2 plum tomatoes, chopped
1 cinnamon stick
1/2 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp red lentil
Juice of half a lemon
Freshly chopped parsley
Salt & pepper for seasoning

Method:

1. Marinate the chicken with garlic powder, pepper, cumin, turmeric and paprika, season well. Leave aside for 15-30 mins.

2. In a baking tray, mix together chopped carrot, peppers, onion, Aubergine, courgette, tomatoes and whole garlic clove with olive oil and season. Grill this until veg is tender.

3. In a saucepan heat olive oil, add the chicken , lightly fry.

4. Add the cinnamon stick , lentil and grilled vegetables. Add half cup water, cover and let it simmer on low heat.

5. Add lemon juice and taste for seasoning. Cook until the gravy is thick and all ingredients are cooked.

6. Mix the chopped parsley and serve with couscous salad.

Stuffed Chicken Thighs

A stuffed chicken thigh recipe that can be prepared and kept frozen to use when required. It can be served whole as a main course or cut into halves and served as starters.

Ingredients:

8 chicken thighs, de-boned and skinned
16 bacon slices

Marinade

1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning

For the stuffing

1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese

Method:

1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.

2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.

3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.

4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.

5. If serving as a started cut into half at an angle or serve full along with salad. 

Spiced Chicken Rice

This recipe is a twist on the traditional pulao/pilaf rice.

Ingredients:

1 tbsp olive oil

1/2 chicken breast, boiled & shredded

1 tsp whole cumin seeds

1-2 bay leaves

2 green chillies, slit

1 onion, chopped finely

1-2 garlic cloves, chopped finely

1 inch cinnamon stick

1/2 tsp turmeric powder

1 tsp lemon juice

1/4 - 1/2 cup frozen green peas

1 tbsp dried coriander leaves

2 cups rice, soaked for atleast 15 mins and drained

Salt for seasoning

Method:

1. In a deep saucepan, heat oil, add cumin seeds and bay leaves. Once the cumin seeds start to splutter, add the green chilli, chopped garlic and chicken.

2. Toss the mix for a minute and then add the chopped onion. Saute until translucent, add the cinnamon stick, coriander leaves and drained rice. Fry until the rice is coated with the oil & onion mix.

3. Add 4 cups of boiling water, turmeric, lemon juice and green peas, stir and let it boil on medium heat. Season with salt. Once it starts to boil, cover and cook for exactly 5 mins. Turn off the heat. The rice should cook in the steam. If rice is not cooked you can keep for another minute, but care it should not start to burn. Normally the rice will cook in the steam and should be ready and fluffy to serve in 5 minutes.

Chicken sweetcorn soup

This is a great soup to warm you up when its cold outside. Easy and healthy.

Ingredients:

1 tbsp sesame oil
100g shredded chicken
1 clove garlic, chopped
1 cm ginger, chopped
500ml chicken stock
100g sweetcorn
1 tbsp dark soy sauce
1 tsp white pepper
1 tsp garlic powder
1 egg, beaten
Salt & freshly crushed pepper for seasoning

Method:

1. Heat the oil in a deep saucepan, Add the garlic,ginger and chicken, saute for 1-2 mins.

2. Add the sweetcorn, soy sauce, white pepper, garlic powder and mix well.

3. Pour in the chicken stock, stir and season well. Bring to boil on low flame.

4. Using a masher, gently mash the soup. Stir. Slowly trickle the beaten egg and stir using a fork to form egg strands in the soup. Check seasoning again. Serve hot.

Shredded Chicken Stir fry

This is a quick recipe that uses leftover chicken.. it can be served as a side dish or a filler for wraps/sandwiches.

Ingredients:

1 chicken breast, cooked & shredded
2 onions, thinly sliced
2 tomatoes, thinly sliced
2 green chillies, slit
2 potatoes, cubed
2 tsp garlic powder
2 tsp freeze dried coriander leaves (use fresh if preferred)
1-2 tsp coarse black pepper powder
1 tbsp Nando's Peri Peri sauce ( use any spicy sauce if not available)
Salt for seasoning

Method:

1. In a pan, heat oil, toss in the potatoes, season with salt and garlic powder. Fry on low flame until lightly golden brown.

2. Add the onions & green chillies, stir and cook until onions are translucent. Add the tomatoes, stir.

3. Mix in the shredded chicken, add the nando's sauce and pepper powder. Stir well. Check for seasoning.

4. Sprinkle the coriander leaves. Add little water if you feel the mix is too dry. Cook until water is absorbed. Season and serve.

Sausage Casserole

A quick supper idea, that incorporates vegetables and meat (sausages) in a tangy sauce.

Ingredients:


6-8 chicken sausages, cut into rings
6 slices of chorizo (optional)
2-3 large onions, chopped
2 tomatoes, chopped
1 large carrot, chopped
1 yellow pepper, chopped
2 potatoes, cubed
8-10 chestnut mushrooms, chopped
1/2 cup frozen green peas
sprinkle of dried basil, oregano and thyme
1 tsp tomato puree
1 tbsp juice of lemon
2-3 cloves of garlic
2 green chillies, chopped
freshly chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a large saucepan, heat oil. Fry the garlic, green chillies and onions. Saute until lightly golden.


2. Add the chopped potatoes and carrots. Cook for few minutes and then add the chopped peppers.


3. Sprinkle the dried herbs. Season with salt and pepper.


4. Add the chopped chorizo and sausages. Mix well.


5. Mix in the mushrooms and peas. Stir well. Check for seasoning.


6. Add the chopped tomatoes and tomato puree, stir well. Sprinkle the lemon juice. Check for seasoning.


7. Cover and cook on low flame until the vegetables are tender. Add little water if it starts to stick at the bottom or you require gravy.


8. Garnish with freshly chopped coriander, serve with garlic bread.

Mediterranean Stuffed Chicken Thighs

The chicken in this recipe remains succulent and tender and is flavoured by the bacon wrapped around it.

Ingredients:


6 chicken thighs, boneless
1 carrot, grated
1 red pepper grated
12 chorizo slices
12 bacon slices
1 garlic grated
Salt and pepper for seasoning


Method:


1. Using a cling film, flatten the chicken thighs with a tenderiser into a nice fillet. In a bowl mix the grated carrot, pepper and garlic. Season with salt and pepper.


2. Place two bacon strips on a chopping board. Place one chicken thigh fillet on top. Now layer two chorizo slices and little stuffing. Roll the bacon strips into a small parcel and secure with a toothpick or wooden skewer.


3. Place in a heated oven and cook for 20-30 minutes on 150-180 deg. When nearly cook you can lightly brown the parcels by placing under a grill.


4. Serve hot with garlic bread and salad.

Ready to go into the oven

Tips:


You can also add chopped olives and cheese to the stuffing. 

Arabic Kabsa --- Rice & Chicken dish

This is a middle eastern dish made of rice and chicken. Its a popular dish in Saudi and is called Saudi Kabsa. Its normally served and eaten from one dish and the family share it.

Ingredients:


1-2 tbsp oil
1 kg chicken thighs
1-2 cinnamon sticks
4 cardamon pods
4 cloves
6 peppercorns
2 bay leaves
4-6 garlic pods, just smashed whole
1 inch ginger, chopped
2 onions, chopped
2 tomatoes, chopped
4 green chillies, slit
1 large carrot, grated
2 tbsp tomato puree
rind of 1 orange, grated
2 cups long grain rice
Sunflower seeds and Almonds for garnish
Salt & Pepper for seasoning


Method:


1. In a big saucepan, heat oil, add the cinnamon, cardamon, cloves, peppercorns and bay leaves. Fry for couple of minutes as the oil gets infused with the spices.


2. Add the garlic, ginger and 2 green chilles. Stir fry for couple of minutes and then add the chopped onions. Saute until lightly golden.


3. Add the chicken thighs and cook till lightly browned on either side. Add chopped tomatoes, orange zest and grated carrot. Mix well. Season with salt and pepper.


4. Add the tomato puree, stir well. Add enough water just to cover the chicken. Season if required. Cook on low flame for 45 mins - 1 hour until chicken is tender.


5. Take the chicken pieces out of the gravy, cover with foil and leave aside. Now add the washed rice, mix well. Add little water just to cover the rice. Season and add the remaining chillies.


6. Cook rice until done, if you feel more water is required add, stir occasionally. The rice should not be soft. 


7. In a pan lightly toast some sunflower seeds and almonds. 


8. To serve layer the rice and chicken, sprinkle the toasted seeds and almonds on top.

Peri -Peri Chicken Livers

I never used to be a fan of chicken livers until I was introduced to the Nando's chicken livers. It tastes so great and if you haven't tried it I suggest you should, if you are trying it at Nando's do suggest them to burn (extra fry) the livers as it tastes better. This is the homemade version which tastes as good as Nando's.

Ingredients:


2 tbsp butter
1/2 tbsp olive oil
500g Chicken Liver, cut into small strips
1 large onion, chopped finely
1 tsp paprika powder
2 cloves garlic
1 tsp garlic powder
1 bay leaf
1/2 cup red wine (or if you prefer white wine)
4-6 tbsp Nando's sauce (Mild/Hot, depending on preference)
Salt & pepper for seasoning


Method:


1. Marinate the livers with Nando's sauce, garlic powder, cumin, paprika, salt and pepper. Keep aside.


2. Heat the butter and olive oil in a pan. Once the butter starts to sizzle, fry the livers on a high heat. Fry until the livers are well browned. Lower the heat add the bay leaf, onion, chopped garlic and mix well.


3. Once the onions are lightly cooked pour in the wine. Simmer until all the alcohol has been absorbed. Season well.


4. You could add more Nando's sauce and butter if you need a gravy. Serve with freshly baked bread rolls.

Chicken Enchiladas

This is a tasty tortilla recipe stuffed with juicy succulent chicken with tangy salsa sauce. Great dinner recipe for kids.

Ingredients:


For the tortilla filling:


6-8 tortillas
3-4 skinless chicken breasts, cut into strips
1-2 garlic cloves, chopped finely
1/2 cup grated cheddar cheese or mozzarella cheese
1 onion, sliced finely
1 red pepper, slice finely
Salt and Pepper for seasoning


For the salsa:


2-3 tomatoes, chopped
1 tbsp olive oil
1-2 chopped jalapenos
1-2 garlic cloves, chopped finely
1 tsp brown sugar
1/2 tsp paprika powder
juice of 1 lime
2-3 spring onions, chopped finely
1/2 tsp dried oregano
2-3 tbsp freshly chopped coriander


Method:


1. Preheat the grill to 200C.


2. Marinate the chicken strips with garlic and season with salt and pepper. Leave for 15-30 minutes.


3. In a frying pan heat some oil, fry the chicken. Add the onions and peppers, cook till chicken is tender.


4. For the salsa, mix all the ingredients, season well.


5. Heat a pan or griddle. Cook the tortilla on medium heat for about a minute each side. Keep the tortillas warm and pliable by wrapping in a clean dry tea towel.


6. Divide the chicken mix between the tortilla and roll up to form tight tubes.


7. Place the tortilla wraps tightly in an ovenproof dish. Spoon the salsa mix on top and sprinkle with the grated cheese. Crush some pepper on top.


8. Cook under the grill for 5-8 minutes until the cheese has melted. Serve with a side salad.


Tips:


You can add mushroom and corn for the stuffing if you wish.

Steve's Jerk Chicken

This is a Caribbean marinade which is hot and spicy with a smoky flavour if cooked on a barbecue. The main ingredients are scotch bonnet and all spice.

Ingredients:


6 chicken thighs/drumsticks


Jerk Marinade:


2-3 onions, chopped finely
1-1 1/2 scotch bonnets, finely chopped
50g grated ginger
1/2 tsp all spice
small bunch of fresh thyme, leaves only
1 tsp ground black pepper
120ml white wine vinegar
120ml dark soy sauce


Method:


1. Blend all the ingredients into a smooth paste. Marinate the chicken and leave overnight or atleast for 30 minutes.


2. You can either grill the chicken on a hot griddle or barbecue or in the oven, until the skin is crisp and meat is tender. Remember to baste the chicken with the marinade before flipping to cook on the other side. 


3. Serve hot with potato wedges and side salad.

Roast Chicken

This is a perfect recipe for the festive season. The chicken is very moist and succulent and a definite dinner party winner.

Ingredients:


1 whole chicken
1 tbsp butter


For the marinade:


1 inch cinnamon stick
3-4 cloves
2 cardamon pods
4-5 black peppercorns
2 green chillies
1 tsp cumin powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/2 sugar
3-4 garlic cloves
1/2 inch ginger
Juice of 1 lemon
1 stock cube
8-10 fresh coriander leaves
Salt for seasoning


Method:


1. Blend the marinade ingredients into a thick paste with little water. Apply this marinade to the chicken, make sure you put the marinade under the skin and in the cavity. Massage well into the chicken. Cover with cling film and leave in the fridge to marinate overnight.


2. Remove the chicken from the fridge, let it rest for atleast 30 mins. Pre-heat the oven at 200C. Place the chicken in a roasting dish lined with greaseproof paper. Melt the butter and brush on to the chicken.Cover with foil to avoid the meat from drying out. 


3. Place in the oven, reduce heat to 180C and cook for atleast 1 to 1.5 hour. You can check if chicken is ready by  making a small slit in the leg, if the juices run clear the meat is cooked. Remove the foil and cook for a further 15 minutes to brown and crisp the skin. Make sure to baste the chicken occasionally with the juices to keep the chicken moist.


4. Serve the chicken with roast potatoes, carrots, onions and brussels sprouts.

Indo-Chinese Styled Chicken Lollipops

This is normally a starter which can be served as a main if made with a gravy sauce.

Ingredients:

12 Chicken wings, skinned
Oil for deep frying

Marinade for chicken

1 tbsp green chilli sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 tbsp red chilli flakes
1/2 paprika or red chilli powder
1/2 tbsp white pepper
Salt for seasoning

Batter mix
3-4 tbsp flour
1-2 tbsp corn flour
1 egg beaten
Water to mix (if required)

For the sauce

1 tbsp sesame oil
1 green chilli, chopped
2 cloves of garlic, chopped
1 tbsp chopped ginger
1 tbsp green chilli sauce
1 tsp red chilli oil
1 tbsp soy sauce
1 onion, chopped
1 tbsp cornflour dissolved in water

Freshly chopped coriander for garnish


Method:

1. With a paring knife separate the joints of the wings, scrape the meat completely, and pull out and toss the smaller bone. Form a round lollipop shape.

2. Marinate the wings and leave aside for atleast 1 hour.

3. In a wok heat oil. When oil starts smoking, dip the chicken in the batter, fry until golden. Remove with a slotted spoon and drain on a plate lined with paper towel.

4. To make the sauce, heat the sesame oil in a saucepan. Fry the green chilli, ginger garlic and onion. Add the sauces and mix well. Pour in the cornflour mix and stir till sauce thickens. If you need more gravy add little water. Garnish with freshly chopped coriander.

5. Mix the chicken with sauce and serve hot. 

Paella

Paella is a traditional Spanish dish made with seafood and meat. This dish is great for family lunches as it's all cooked in one big saucepan or paella dish.

Ingredients:

1 tbsp olive oil 
300g paella rice 
150-200g frozen seafood mix ( should be a mix of shrimps, mussels, squid and baby octopus) 
12-15 de-veined tiger prawns, keep tails on 
2 fillets of white fish or any chunky fish, cut into chunks 
2 large chicken breasts, cut in chunks 
1 large onion, finely chopped 
1 large tomato, deseeded and chopped 
4 cloves of garlic, finely chopped 
1 litre fish stock (can use chicken stock instead) 
1 tsp dried thyme 
4-5 slices Spanish chorizo, chopped 
2 slices of bacon or pancetta, chopped 
1 red pepper, chopped 
4-5 strands of saffron 
2 tbsp smoked paprika 
50g frozen peas 
100ml white wine 
6-8 tbsp freshly chopped parsley 
1 lime, cut into wedges 
Salt & pepper for seasoning

Marinade for the seafood & chicken

1 tsp dried red chilli flakes 
1 tsp garlic powder 
1 tsp paprika 
Drizzle of olive oil 
Salt & pepper for seasoning

Method:

1. Marinate the seafood mix, fish, tiger prawns and chicken separately with the marinade ingredients and leave aside for atleast an hour.

2. In a deep heavy bottomed saucepan, heat oil. First fry the chicken until tender and lightly golden brown for 3-4 minutes. Don’t over cook as it will cook later along with the paella. Fry the mixed seafood and fish next, you might find that it releases some water. Add this water to your stock. Take off the heat in 2 mins. Follow the same with the jumbo prawns and keep aside.

3. If you feel the pan has got loads of residue left from the marinade, just add little boiling water, this water can be added to the stock.

4. Heat oil in the same pan, fry the garlic. Add the chopped pancetta/bacon and chorizo. Fry for a couple of minutes until lightly crisp. Add the onions. Sprinkle the thyme.

5. Once the onions are translucent add the tomatoes.

6. Once the tomatoes are softened add the rice and stir. Add the wine. Once the alcohol is completely absorbed, add the chopped peppers. Stir well.

7. Add half the stock. Stir occasionally to avoid the rice sticking at the bottom.

8. Add in the seafood, fish, prawns and chicken. If it is getting dry add the rest of the stock. Shake the pan to avoid rice sticking to the bottom. Add the peas.

9. Add the paprika and any leftover stock. Add the chopped parsley, check for seasoning.

10. Cook until rice is tender and the stock has be entirely absorbed. Serve hot with lime wedges.

Tips:

If you want to make a vegetarian option, just leave out the meat and seafood, add a variation of mixed vegetables.

Steve's Indian Styled Chilli Chicken

This dish is an infusion of Indian and Chinese cuisine.The heat of this dish can be controlled by the amount of chilli used.

Ingredients:


For the chicken marinade:


25 pieces small boneless chicken pieces
1/2 cup wheat flour
1/2 cup corn flour
1 tbsp light soy sauce
1 tbsp green chilli sauce
1 tbsp ginger/garlic paste
Salt & Black pepper for seasoning
Oil for deep fry


For the sauce:


1 tbsp oil
1 tbsp ginger
1 tbsp garlic
2-3 spring onion, finely chopped
1 whole green pepper, finely sliced
2 cups finely chopped cabbage
4 green chillies, slit
1 tbsp soy sauce
1 tbsp green chilli sauce
1 tsp white pepper
1 tbsp cornflour, dissolved in 1 cup water
Salt & Pepper for seasoning.


Method:


1. Mix all the marinade ingredients with little water to make a thick paste. Add the chicken and leave aside for 30 minutes. 


2. Deep fry the coated chicken until golden brown. Keep aside.


3. In a wok or deep saucepan, heat the oil. Add the chopped ginger & garlic fry for few minutes. Add the spring onions, chilli and cabbage, cook for few minutes.


4. Add the soy sauce, green chilli sauce , white pepper and mix well.Add the fried chicken and coat well with the sauce.


5. Add the cornflour mixed in water, stir well.Once it starts to thicken add the green peppers. Season with salt & pepper. If you need more gravy add more cornflour/water mix.Serve hot.


Tips:


If you need a South Indian twist you can add red chillies and curry leaves to step 3.

Moroccan Grilled Chicken & Roast Vegetables

Aromatic cumin, cinnamon & coriander give this chicken dish a Middle Eastern flavour.

All plated

Closer look

Ingredients:


For the chicken


6 chicken thighs, cut slits
2 tbsp olive oil
1 tbsp garlic powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp cinnamon powder
1 tsp dried red chillis
1/2 tsp lemon zest
1/2 tsp dried thyme
1 tsp paprika powder
juice of half a lemon
3-4 tbsp freshly chopped coriander
3-4 tbsp freshly chopped scallions (spring onions)
Salt & Pepper for seasoning


For the vegetables


2 courgettes, chopped
1 pepper, chopped
1 large red onion, chopped
2 carrots, chopped
150g feta or goats cheese, cut into cubes
6-8 button mushrooms, halves
1 tomato, chopped
3-4 cloves of garlic
2 tbsp olive oil
1 tsp garlic powder
1 tsp garam masala
Salt & pepper for seasoning.


Method:


1. Marinate the chicken with the above ingredients for atleast 20-30 mins. Same with the vegetables.


2. Preheat the oven , cook the chicken and vegetables at 180C, until chicken is lightly tender. Remove and place under a grill. Remember to baste the chicken with the juices, so chicken will remain moist. Same with the vegetables.


3. Grill the vegetables until lightly brown and crisp. Cook chicken until well cooked and juices flow are clear. Wrap with a foil to keep chicken moist.


4. Serve with hummus.

Jamaican Chicken Stew

This stew is a mixed blend of spices and herbs. The flavours are inspired mainly from Jamaican background.

Hot from the Oven

All ready to eat..

Ingredients:


1 tbsp butter
6-8 Chicken portions (thighs & drumsticks)
2 onions , chopped
2 tomatoes, chopped
1 scotch bonnet
2 tbsp mild curry powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp dried herbs (oregano/basil)
3-4 garlic flakes
1 inch ginger
1 stock cube
2-3 carrots, chopped
1 red pepper, chopped
1 green pepper, chopped
1-2 sprigs of thyme
1 tin 400g Butter beans
Salt & Pepper for seasoning


Method:


1. In a blender, mix together scotch bonnet, ginger/garlic, curry powder, coriander powder, turmeric powder, stock cube and 3-4 tbsp water. Marinate chicken with this paste for atleast an hour. 


2.Pre heat the oven to 220C. In a pan,heat butter, fry the chicken, just enough to seal the juices. Put aside and place in an ovenproof dish.


3. In the same pan , fry the onions. Add in the spring of thyme and dried herbs.


4. Add the tomatoes, carrots , butter beans and peppers. Add the leftover marinade if there is any left. Check for seasoning. Cook until sauce is lightly thickened.


5. Pour the sauce into the oven dish. Cook for 45mins on 200C-180C, until chicken is tender.

Steve's Jerk Chicken

This marinade is a spicy blend of herbs, vinegar and scotch bonnet chilli. 

Serves: 4 

Ingredients 

1/2 small onion, finely chopped 
3 tablespoons brown sugar 
4 tablespoons soy sauce 
4 tablespoons red wine vinegar 
small handful chopped fresh thyme 
1 teaspoon sesame oil or sunflower oil
3 cloves garlic, chopped 
1/2 teaspoon ground allspice or whole pimento seeds 
1 Scotch bonnet, sliced 
4-6 skinless, chicken pieces 

Method

1. Blend together the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and scotch bonnet into a smooth paste. Add to the chicken. Marinate in the refrigerator for at least one hour.

2. Preheat oven to 220C. 

3. Grill chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Tandoori Chicken

Authentic tandoori chicken should be cooked in the traditional clay tandoor oven, but there are still ways that you can get the flavours and taste of this favourite Indian dish at home.

The key to a good Tandoori is first of all the chicken needs to be left in the marinade for a long time, so the flavours can soak into the meat and the yoghurt can tenderize the meat. Secondly always use fresh spices or herbs.

Tandoori Chicken Served with Carrot Raita, Corn, Hash Brown and Watercress

Ingredients: 

8 pieces of chicken , thighs and drumsticks, skinned
250 ml Greek yoghurt
juice of one lime
3-4 cloves garlic
1 inch cm ginger
1-2 red chillies
1/2 tsp whole cumin 
1/2 tsp coriander seed 
1/2 tsp turmeric 
1 cinnamon stick 
1 -2 tsp paprika 
4-5 black peppercorns 
10-15 stalks of fresh coriander, finely chopped 
Salt for seasoning

Method:

1. Blend together the yoghurt, lime juice, cumin, coriander, turmeric, cinnamon, paprika, black pepper and salt. 

2. Make slits into the chicken pieces, right to the bone. Rub the marinade into the chicken and refrigerate it in a covered bowl, or sealed in a ziplock bag, for 8-24 hours.

3.You can cook the chicken on a griddle pan, barbeque or in a hot oven. In the oven bake at the 220C in a shallow baking tray for 20 -25 minutes until cooked through. On a barbeque or griddle pan, cook turning occasionally, for 20-25 minutes until cooked through..

4. Serve with lime or lemon wedges , onion salad or raita.

Tips:

You can add a pinch of saffron to the marinate for added flavour and colour. Chat masala can be sprinkled just before serving to give an added zing.