Tag: Chicken

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Easy chicken nuggets

Easy chicken nuggets

Homemade chicken nuggets are healthier and tastier than the fast-food and frozen chicken nugget. Chicken nuggets are a common staple in the diet of many kids.  Contrary to popular believes, homemade chicken nuggets are easy to make. They are fresh, delicious and you don’t have to wonder what type of meat is ground up and packaged in your nuggets. To make the homemade chicken nuggets, you will need a food processor or something to ground the chicken breast.  The grounded chicken is battered, breaded then deep-fried in vegetable oil.

  • 4 – 5 chicken cutlets cut into cubes
  • 1 tablespoon parsley
  • 1 clove of garlic
  • salt and freshly ground pepper
  • 1 glass of milk tea
  • 2 tablespoons flour
  • 2 tablespoons brie cream
  • 1 egg + 2 tablespoons milk + pinch of salt
  • breadcrumbs

How Do You Make Homemade Chicken Nuggets?

Trim off the fat from the chicken breasts. Then, chop them up into cubes.

Blend the chicken, garlic, parsley, pepper 

Add the flour, milk and the brie cream. Stir for 30 second.

With lightly oiled hands shape balls and drop as you go on the plate. Place in the fridge for 10 minutes.

Spread the breadcrumbs in one bowl and the beaten egg, milk and salt in another.

Drench each chicken kibble in the egg then coat in bread crumbs. Deposit as you go on the plate.

Place in a cool place time to heat frying oil and fry each kibble until golden brown.

Drain and place on paper towels.

Serve hot with the sauce of your choice or simply mustard.

Note:

  • To save time, you can double or triple the recipe and keep the extra uncooked nuggets in the freeze for future meal. One the nuggets are ready to be cooked, remove them from the freezer, leave at room temperature until it unfreezes and fry. You can also freeze the cook chicken nuggets in which case, you can warm up in the oven or microwave.
  • To bread the homemade chicken nugget, you can use your own breadcrumbs, instead of store bought. You will need to dehydrate the bread in the oven and pulsing it in a food processor until you reach your desired size and texture. You can also add herbs and spices. If they are well dehydrated, it can be preserved for a longtime. To make these chicken nuggets more fun for your kids, because the chicken is soft and moldable after blending, you can shape them into cool shapes. You can use cookie cutter to make hearts, dinosaurs… before covering them with the egg and breadcrumbs.
  • Once the homemade chicken nuggets are you can serve with honey mustard, ranch or barbecue sauce.
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Piri-Piri Chicken

Peri Peri or piri piri Chicken

Chicken pieces – skin on

2 bell pepper

6 red birds eye chillis adjust to suite your preferred heat level

8 cloves garlic

1/2 cup extra virgin olive oil

3 tbsp red wine vinegar

1/2 tsp smoked paprika

2 tsp salt

Lightly char the red bell pepper on an open flame, or under a broiler

Remove the charred skin 

Blend red bell peppers, chili, garlic, olive oil, red wine vinegar, smoked paprika, and salt. I like my peri peri sauce slightly chunky, but you may blend until its smooth.

Transfer the sauce to a medium saucepan  and simmer slowly for 20-30 minutes.

Mix the chicken pieces and half the marinade and leave to marinate for at least an hour but overnight will give you a great flavor.

Place chicken on the grill and grill for about 10-15 minutes an each side you may need to turn the chicken occasionally on each side until it is cooked all the way. Remember to brush the chicken with the marinade

Or Pre-heat the oven to 200°C/390ºF

Lay the chicken out in a baking dish, sprinkle over the salt and cook in the oven for 45 minutes.

Carefully baste the chicken with the pan juices and served sprinkled with fresh parsley.

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Chicken Kédjenou

Chicken Kédjenou

1 chicken 

1 eggplant peeled, sliced and salted

2 onions, chopped

1 hot chili pepper, seeded and chopped

3-4 tomatoes, peeled and chopped

ginger, one small piece, peeled and minced

1 bay leaf

2 cloves of garlic, minced

1 cube 

Marinate the chicken and let rest for 4 hours 

Combine all ingredients into a large cooking pot.

Seal the pot (I used a pressure cooker)

Put on the tight fitting lid

Cook for 1½ hours on a low heat and then check for to see if meat is cooked, if not continue cooking until done.

Serve with Attieke or rice, Enjoy!

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African Fried chicken

 

African Fried chicken

If your mother in law is in the same zip code, follow this recipe to the T! this is very close to the traditional recipe.usually a motor is use to grind the spices but, you can pay me to do manual labor!!! A blender work just fine.Back to the recipe, if you want your mother in law to love and respect you don’t skip a step. This fry chicken can accompany Jollof rice , tomato sauce, Ablo or in soups. You can blend the spices, keep it in the fridge and use it on other meats (goat, beef and chicken)

  • 2 chicken
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste
  1. Grind the spices with the least amount of water as possible.
  2. In a pot, mix the chicken, cube and the blended spices, broil to a boil.
  3. After 10 min add the sliced onion, cook for another 5 mins
  4. Add water to cover the chicken, salt and the bay leave
  5. Cook until the chicken is tender
  6. Fry in batches until golden

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CHICKEN TAGINE WITH POTATOES AND PEAS

CHICKEN TAGINE WITH POTATOES AND PEAS

Easy tanginess recipe!

CHICKEN TAGINE WITH POTATOES AND PEAS

  • 6 chicken breasts
  • 2 onions (thinly sliced)
  • 2 garlic cloves (minced)
  • 1/4 cup extra virgin olive oil
  • 2 saffron threads
  • 1/4 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt (to taste)
  • 1/4 cup parsley (finely chopped)
  • 1/4 cup cilantro (finely chopped)
  • 4 cup potatoes (diced bite-size)
  • 2 cup green peas
  1. In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
  2. Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
  3. Add peas, lower the heat & simmer for 5 minutes more.
  4. If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

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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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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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BAKED GARLIC PARMESAN CHICKEN WING

BAKED GARLIC PARMESAN CHICKEN WINGS

2 lbs chicken wings

4 tablespoons olive oil

4 tablespoons of butter

2-3 heaping tablespoon of garlic

3 heaping tablespoons of chopped parsley

½ teaspoon salt

½ cup of grated Parmesan cheese

Add salt and pepper to the wings and put it on a baking sheet. Put them in the refrigerator for 1-2 hours

Preheat oven to 425 degrees place baking sheet in oven and bake for 20-25 minutes then flip and bake for another 20-25 minutes or until brown and crispy.

In a small saucepan add olive oil and butter, let it melt then add garlic and cook on med 3 minutes. Pour in a large bowl add salt and 2 tablespoons parsley.

Remove wings from oven and place in a bowl. Toss until coated, place on a serving platter.

Sprinkle with Parmesan cheese and remaining parsley.

 

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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.