Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
(Which is similar to chicken tikka masala, now I think of it.) Continue reading
Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
If I had to pick my all-time favourite cookbook, Ottolenghi’s Jerusalem would be a strong contender. Every recipe I have made from it – and I’ve made a good number – has been a winner.
And if I had to pick an all-time favourite recipe from the Jerusalem cookbook, I’d choose his recipe for roasted chicken with clementines and arak.
I’ve made this dish any number of times – with chicken thighs and chicken breasts; with clementines, satsumas, and once with navel oranges; with arak, ouzo or Pernod.
I’ve skipped the marinating stage on occasion, and once accidently roasted the chicken for more than two hours. Nothing I’ve done has made a dent in its deliciousness.
Serve with steamed basmati rice, bulghur wheat or couscous. Continue reading
Chicken and pea risotto is a nice, simple supper for a summer’s evening and uses ingredients I nearly always have to hand.
I started by simmering the chicken breasts in stock I then used to make the risotto, but it’s also a good way to use up leftover roast chicken. Continue reading
Chicken tikka masala is one of Britain’s favourite dishes. Believed to be a local adaptation of India’s butter chicken, chicken tikka masala is such a part of the British culinary fabric, it goes by the acronym CTM.
Usually eaten in restaurants, or as a takeaway, I had never actually made chicken tikka masala myself. Continue reading
When I was a kid, we had a skipping song that included the lines, “Goulash, paprikash, one, two, three! Noodle, strudel, touch your knees! Rigatoni, macaroni…”
I can’t recall the rest, but I know that I hadn’t the foggiest idea what paprikash was back then – and until today had never made it. Continue reading
Schnitzel was on the menu pretty regularly when the girls were small. Kids generally love breaded food, and it was a safe dinner option for playdates. (I once made a little girl cry by serving her a bowl of chickpea pasta soup…)
While veal is the traditional schnitzel cut in Austria, I’ve never used it myself. Chicken, turkey, or pork – they’ve all been pounded flat, dipped in egg, and rolled in crumbs and shallow-fried round here. Continue reading