This super flavoursome recipe for tray-baked chicken is easy to prepare any night of the week. From Yotam Ottolenghi’s first cookbook The Ottolenghi Cookbook, it was also published in The Guardian. The original recipe uses a whole chicken cut into pieces. I used bone-in, skin-on chicken thighs. In a large bowl, combine 2 thinly sliced…… Continue reading chicken with sumac, lemon and za’atar
Category: poultry
stewed chicken with shimeji mushrooms + carrot kinpara
This sweet and sour Japanese style stew is easy to make and just delicious. And carrot kinpira, a Japanese way of cooking root vegetables, is an excellent accompaniment. Serve them with rice. Bring some salted water to boil in a small saucepan. Trim the green beans, cut them into shorter lengths and cook them in…… Continue reading stewed chicken with shimeji mushrooms + carrot kinpara
chicken meatball tagine
A delicious Moroccan-style tagine of chicken meatballs and vegetables. Serve it with fluffy couscous. To make the chicken meatballs, blitz ¼ of your chicken mince in a food processor until quite sticky. Combine this with the rest of the chicken mince by hand – the sticky mince should hold everything together. Add a little grated…… Continue reading chicken meatball tagine
kari ayam
At a recent potluck, Jane brought this traditional Malaysian chicken curry and kindly shared her recipe with me. It’s fragrant, comforting and delicious. Jane cooks this by feel so ingredient amounts are a little flexible. For the curry paste you will need 2 medium yellow onions, 4 garlic cloves, a similar amount of ginger, 3…… Continue reading kari ayam
sichuan cold-dressed chicken
Fuchsia Dunlop fell in love with Sichuan cookery when she moved there in 1994. She attended the Sichuan Institute of Higher Cuisine in Chengdu and was the first westerner to train there as a chef. Her Sichuan cookbook Land of Plenty, which was published 20 years ago, was voted one of the greatest cookbooks of…… Continue reading sichuan cold-dressed chicken
ayam taliwang + asinan
This recipe, from Fire Islands: Recipes from Indonesia by Eleanor Ford, hails from Lombok and definitely lives up to being “everything you could hope for in grilled chicken”. Despite a few substitutions, the marinade, which also becomes the sauce, had flavour and heat from garlic and many chillies; sourness from lemon; fragrance from curry and…… Continue reading ayam taliwang + asinan
coconut roast chicken
I love cookbooks. My latest birthday gift, Fire Islands: Recipes from Indonesia by Eleanor Ford is no exception. The book is full of interesting regional recipes, all beautifully photographed. The chicken in this recipe is coated with a wonderful combination of tamarind, coconut milk and spices which not only ensure the chicken remains succulent but…… Continue reading coconut roast chicken
slow-cooked turkey wings
These sticky, spicy turkey wings were falling off the bone and yummy. Preheat your oven to 100ºC (210ºF). In a heavy ovenproof casserole brown the turkey wings in batches. Remove from the heat and discard most of the fat. Return the wings to the pot. In a bowl combine ¼ of a cup of soy…… Continue reading slow-cooked turkey wings
roast duck
Roasting a duck is not really as daunting as it seems. This Chinese-style roast duck is best cooked on a charcoal barbecue. Clean the duck, remove the wing tips and any lumps of fat from inside the cavity and pat it dry with paper towels. Rub salt over the entire duck (about 2 teaspoons) and…… Continue reading roast duck
red-cooked whole chicken + mushroom and kangkong stir-fry
This is a popular cooking method in China where it is used for all kinds of meats and hard-boiled eggs. Served either hot or cold, the remaining stock is reused as a master stock. Ingredients vary from cook to cook but usually include soy sauce, Shaoxing wine, rock sugar and whole spices such as star…… Continue reading red-cooked whole chicken + mushroom and kangkong stir-fry
michelle picker cooks 