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Kuku paka

19 Jan

Kuku paka

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

2 Dec

chicken tinga tacos

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.

Continue reading

Roasted chicken with clementines and arak

12 Nov

Chicken with clementines, fennel and ouzo

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

23 Aug

Chicken and pea risotto
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

5 Jul

Chicken tikka masala

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

Chicken paprikash

26 Jun

Chicken paprikash

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

18 Jun

Schnitzel

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