Category: Main dishes

Main dishes

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How to make Roast Chicken with Potatoes & Carrots?

ONE-PAN ROAST CHICKEN WITH CARROTS AND POTATOES

I love one pot easy recipes. For today’s recipe, I am doing a One Pot Roasted Chicken and Vegetables recipe in a glass baking dish in my oven. This type of meal is even easier than a 30 minute one pot meal, since everything goes into the baking dish and the oven just does its thing.  It takes longer to cook than a 30 minute meal, but you don’t have to do anything other than assemble the ingredients.

 

ONE-PAN ROAST CHICKEN WITH CARROTS AND POTATOES

  • 2 Chickens (small)
  • 1 tablespoon paprika
  • 1 tablespoon ginger
  • 1/2 teaspoon chilli
  • 3 tablespoon garlic
  • 1 teaspoon Black pepper
  • 1 teaspoon parsley
  • 1 tablespoon salt (to taste)
  • 2 tablespoon cube
  • 1 bunch carrots (scrubbed clean or peeled, cut into 2-3-inch lengths)
  • 1 pound small yukon gold potatoes (scrubbed clean and halved)
  • 1 onion
  • 3 tablespoon extra-virgin olive oil (or 1 cup mayonnaise )
  1. Preheat the oven to 425°F.
  2. Remove giblets from the chicken’s cavity. Reserve for another use (like chicken stock) or discard. Trim away excess skin and fat at the neck with kitchen shears. Remove any remaining feathers from the chicken with tweezers; pat it dry inside and out with paper towels. Using your fingertips, gently loosen the skin from the breasts and thighs and salt the meat under the skin. Generously salt the outside and the cavity of the chicken as well. Let the salt penetrate the meat at room temperature for about an hour before continuing with the recipe.
  3. Season the chicken with the paprika, ginger, chilli, garlic, Black pepper, parsley, salt and cube.
  4. Add the carrots, potatoes and onion to a large (4-quart) casserole dish. Season with salt to taste. Add the chickens.

  5. Roast for 35-40 minutes or until golden brown. Flip, and roast breast-side-up for another 30-50 minutes or so, or until the juices run clear when you cut between a leg and thigh. (If you have a small chicken, start with the shorter cook times; large birds will need longer.)

  6. Transfer the chicken to a cutting board and rest for 15 minutes before carving. If the vegetables aren’t as tender as you’d like, roast them a bit longer as the chicken rests. If they’re cooked to your liking, wait until you start carving the chicken before adding the pan back to the oven (this will ensure that the vegetables are hot, but aren’t cooked much more).
  7. Arrange the vegetables and chicken on a platter.

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Easy Shrimp Ramen Noodles

Easy Shrimp Ramen Noodles

1 package of Ramen noodle

20 Shrimps cleaned

1 teaspoon garlic

1 teaspoon paprika
1/2 onion

1 cup mix vegetable

1 tablespoon oil

Salt and pepper to taste

Add Noodles to saucepan of boiling water; cook 2 min. Drain.

Add oil to a pan. Cook the shrimp, seasoning and the vegetable in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.

Add noodles and the noodle seasoning; stir-fry 2 min. or until heated through.

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Djinkoumè (Amiwo) with chicken

Djinkoumè (Amiwo) with chicken and Yebessessi (Moyo). This is a very common meal in Togo and Benin. It’s the mixture of sauce and roasted corn. Typically, the corn is roasted prior to grounding it, but since i live abroad, it easier to slowly toast the corn flour. The Djinkoumè in Togo or Amiwo in Benin is served with braised or fried meat on the side of Yebessessi or M’gbagba (or dja). 

Fried chicken

  • 2 small Chickens
  • 1 tablespoon paprika
  • 1 tablespoon ginger
  • 1/2 teaspoon chilli
  • 3 tablespoon garlic
  • 1 teaspoon Black pepper
  • 1 teaspoon parsley
  • 2 tablespoon salt
  • 2 tablespoon cube

Amiwo or djinkoumè

  • 8 cups corn flour
  • Salt to taste
  • 1 tablespoon oil
  • 1 tablespoon cube

Yebessessi or moyo

  • 2 cups tomato
  • 1/2 onion
  • 4 peppers
  • 1 tablespoon cube
  • Salt to taste

Clean your chicken and cut in half

Season your meat

Refrigerate at least overnight

Boil the chicken until tender

While the chicken is cooking,  add you flour to a dry pot .

Grill it by turning regularly on a medium heat while turning with a spatula for 20 minutes, then reserve.

When the flour takes a “café au lait” color, remove it from the heat and reserve it.

-If you are roasting too much flour, it does not matter because you can keep it in an airtight container.-

Back to the chicken: Fry until golden on both side

Add 4 cups water (including the chicken stock) to a pan and put on a medium heat.

Mix 1 cup of water and 1 cup of the roast the corn flour and set aside.

A soon as the water start boiling add the corn and water mixture. Add the salt, 1 tablespoon oil and 1 tablespoon cube.

When the liquid start to boil reserve the third.

Add 2 cups of the roast the corn flour and mix thoroughly

If it is not soft enough for you add the broth on the side.

Mix and cover for a 7 min

For the Yebessessi roughly puree all the ingredients together.

Serve the Djinkoumè with the Yebessessi and fried chicken.

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Easy Hot dog Ramen Noodles

Easy Hot dog Ramen Noodles

1 package of Ramen noodle

5 hotdog, sliced
1/2 onion

1 bell pepper (I used hello and red)

1 tablespoon oil

2 eggs (optional)

Add Noodles to saucepan of boiling water; cook 2 min. Drain.

Add oil to a pan. Cook the onion, bell pepper and the hot dog in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.

Add noodles and the noodle seasoning; stir-fry 2 min. or until heated through.

Add the cooked egg.

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Tagine Thiebou Yapp (Senegal meet Morocco)!

Tagine Thiebou Yapp (Senegal meet Morocco)!

2 kgs of rice (preferably broken rice)
1.5 kg Lamb chops
2 onions
5 garlic cloves
1 tablespoon ginger
Some peppers and Salt
1 tablespoon cube
A few chilli pepper (I skipped it, because of my kids)
2 tablespoons oil

Optional
1/4 cup almond
1/4 olives
1/4 cup Saffron water

Enough water to cook your rice (follow the manufacturer instruction) – I wash the rice for 15 mins

Chop onions, garlic, black pepper, salt, chilli and ginger (in the food processor).
Heat the oil and add the mixed seasoning mixture.

Then add the meat and cook for an hour.


The meat should cook well and get a nice color.
Adjust the seasoning with the cube if necessary, do not hesitate to taste, it is important!
Once the meat is cooked, remove and set asides.


Add the rice to the pan. Mix well. You will definitely need to add some water.
Cook for 45 minutes over low heat. Rice is cooked when it is soft and fluffy
(PS: if you choose to add the almond, olives and Saffron water watch the video for when to add them)


Serve with some yassa or pepper sauce

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Cameroun Chicken DG

Cameroun Chicken DG

1 Chicken, cut in pieces
2 large garlic cloves
1 tablespoon ginger
1 Teaspoon of Black Pepper
1 onion, sliced
1 Bouillon cube
1 tsp salt
1 tsp white pepper.

5 ripe plantains
¼ cup vegetable oil
2 carrots cut in to coins
½ green bell pepper
2 cups green beans
6 tomatoes blended
1 onion
1 tablespoon garlic
1 Bouillon cube
Salt to taste

 

 

Marinade the chicken in half of the marinade for at least 30 minutes. Boiled the chicken until tender.

 
Peel and cut the plantains 1 cm thick rounds (resembling coins), and fry until golden brown on both sides. Also fry the chicken.

 
In a pot, saute the onions on medium heat for 5 minutes until they become translucent. After 5 minutes, add in the blended tomatoes, and turn the heat up to high.


Cook the tomatoes, stirring occasionally to prevent it from burning till the tomatoes have reduced and become thick.Add in the chicken stock and continue to cook the sauce down on low-medium heat for another 5 minutes.
Add the carrots, cook for 5 minutes, add the green bean cook for another 5 minutes then add in the plantain, chicken, cube, salt to taste and bell peppers cook for another 10 minutes.

 

It is ready!

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Buttermilk Fried Chicken 

2 small chickens

3 cups buttermilk

1 teaspoon cinnamon

1 tablespoon salt

4 teaspoon garlic

1 tablespoon crushed peppercorns

2 tablespoons sea salt

2 tablespoons paprika

1 tablespoon ginger

Butterfly chicken by placing breast-side down and using a very sharp knife or kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over press gently to flatten it until you hear a nice crack.

Add buttermilk, 1 teaspoon cinnamon and 1 tablespoon salt in a large freezer bag. Refrigerate for 6 hours minimum or up to two days.

Remove chicken from marinade, rinse off the buttermilk and place on a rack so excess can drip off.  Place chicken in roasting pan and  add 4 teaspoon garlic, 1 tablespoon crushed peppercorns, 2 tablespoons sea salt, 2 tablespoons paprika and 1 tablespoon ginger.

Roast for 30 minutes at 350 degrees F.

Fried until golden.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.

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Tortilla Española (Potato Omelet – Spain)

Tortilla Española (Potato Omelet – Spain)
3 potatoes, peeled and sliced
¾ cup extra virgin olive oil
Add peeled and chopped potatoes and chopped 1 onion, sliced
Put a little of salt and let cook everything while stirring frequently with wood spoon about 15 minutes
Set aside until cool
5 eggs
Add mashed potatoes, onion and mix until obtaining a homogeneous mass
1 tsp parsley
Above put 1/3 of the potato and egg mixture
Place 3 slices of cheese, 6 slices of ham and finally 3 other slices of cheese
6 ham slices
8 cheese sandwich slices
Above, put the rest of potato and egg and with the spoon extend it so that the surface is very smooth.
With help of a dish, turn the omelette and introduce the other side in the pan. Pass the wooden spoon by the edges of the tortilla to compact it again that is with a more round and more showy form. Cook about 5 minutes more.

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Pork Fried Rice

Pork Fried rice

4 eggs

3 tablespoon vegetable oil

2 tablespoon soy sauce

2 teaspoon sesame oil

4 cups cold cooked rice

1/2 cups onion and bell pepper chopped 

1 cup frozen vegetable

1 lb pork belly

5 cloves of garlic, minced

1 tablespoon ginger

1 cube

Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.

Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.

Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes. 

Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.

Add the eggs and fried porc. Stir for a minute then turn the heat off. This is now ready to serve.