CHICKEN SOUP WITH GRAINY MUSTARD DUMPLINGS

A hearty at looking and light on eating recipe. I am sure on a chilly night a family would like to eat it. My family enjoyed. The dumplings are very easy to make and only 2 tbs of butter is used. For this recipe, leftover roasted chicken or turkey meat can also be used. 

Serves 4-5

Time: 30 minutes

Chicken soup

3 singles of chicken breasts cut into bite sizes

2 cups water

1 chicken stock cube

2 tbs butter

1 small white onion chopped

1 garlic clove chopped

salt and pepper

1 tbs parsley chopped 

1 cup plain flour

3 cups milk

1 cup frozen vegetables 

Dumplings

2 cups plain flour

1 tbs baking powder

1/2 tbs grainy mustard sauce

Salt 

1 cup cold milk

Method

For the soup, Heat the butter in a pot. Add the chicken, onions and garlic. Saute them till the chicken turns white in colour. Then add the water and the stock cube. Bring it to a boil.

Now mix the plain flour and the milk and pour the mixture into the boiling chicken. Stir continuously while pouring to avoid the lumps. Once stirred, bring it to a boil covered and let it thicken and in the meantime, prepare the dumplings.

To make the dumplings, add the plain flour, baking powder, mustard sauce, butter and salt in a bowl. Mix it with hand or a spoon. Pour in the milk and mix it to form a sticky batter. If it is thick add a splash of milk. Scoop out the batter with an ice cream scoop and drop them into the soup. 

Make sure to use a deep pot as the dumplings doubles in size when steams in the soup. Cover the pot and let it cook for 10 to 15 minutes. 

Remove from the heat. Garnish with chopped parsley, pepper, and a little bit of cayenne pepper if you want a slight kick. 

I don't serve any sides with soup as it has the dumplings.

CHINESE CHICKEN AND SWEET CORN SOUP

My son loves Chinese chicken and sweet corn soup. It is a must for him to have when we go out to a Chinese restaurant or do a takeaway. since I started making it at home, he prefers the homemade soup. It hardly takes time to prepare the soup. This soup is comforting and light at the same time. 

Serves 4

Time: 20 minutes

1 cup chicken cubes or 1 single chicken breast or 1 chicken leg quarter

1 thumb size ginger

1 spring onion the white part 

1 tbs green part of the spring onion sliced

2 garlic cloves halved

salt and pepper

500 ml water

1 egg beaten well

1 tsp sesame oil

1 cup sweet corn 

1 tbs cornflour + 2 tbs water = mix

Method

Put all the ingredients in a soup pot and let it simmer. 

when the chicken is cooked through, take it out and using  2 forks shred the meat off the bone if using the quarters or shred by using fingers if using boneless. Return the shredded chicken into the soup pot. 

Now mix 1 tbsp corn flour with 2 tbs water. Pour this in the simmering soup. When thickened, slowly pour the beaten egg with one hand while whisking with the other. This helps to form threads as you would see in the restaurant made soup. 

Once the threads have formed, the soup is ready to be served. Garnish the soup with sliced spring onions before serving.

CHICKEN SATAY WITH SATAY SAUCE

An easy and delicious way of making chicken skewers marinated in Thai ingredients served with homemade satay sauce. I like chicken satay with coconut rice. I find it complete the meal. But one can also have it with cucumbers and onions on the side with sambal oelek. I prefer the whole combination.

Serves 4-6

Time: 1 hour 

4 chicken breasts cut into bite-sized cubes

Onion and cucumber relish

1 cucumber cut into small chunks

A few onions quartered

1 tsp icing sugar

1 tbs rice wine vinegar

Marinade

2 tbs oil

2 white parts of lemongrass

5-7 garlic cloves

2 tsp turmeric

1 tsp coriander powder

1 1/2 tsp chilli powder

1 tsp salt

1-1 1/2 tbs sugar

Satay sauce

1 cup dry roasted peanuts without skin

1 cup water

1/4 cup coconut milk

1 stalk lemon grass

1-2 red chillies

1/8 cup oil

1 tbs tamarind pulp or 2-3 tbs tamarind sauce

1 tbs sweet soy sauce

1 tsp ginger chopped

1 tsp coriander powder

Salt 

Method

First, make a paste with all the marinade ingredients. Into this add the chicken cubes. Massage the marinade well and leave it aside for 20-30 minutes so the flavours can marry (overnight is ideal too). Then skewer them on bamboo skewers. Heat a grilling pan and grill the skewers for about 2-3 minutes on each side while brushing the oil. Remove them from the pan when grill marks are seen. Keep them warm and covered. 

 

To prepare the satay sauce, add all the ingredients into a blender and blend it (except oil) You can a bit of water to help it grind. Add the oil in a pan, and pour the grinder sauce into it. Cook for 5-8 minutes until the oil is mixed and the sauce is slightly glossy. If you find the sauce bit thick just add a splash of to thin it out. Remove from the heat and let it cool down to serve at room temperature.

To make the relish, mix the stuff in a bowl and refrigerate so it stays cool until serving time.

 

Serve the chicken satay skewers with the sauce and the cucumber and onion relish on the side. I had mine with coconut rice and sambal oelek. 

CHICKEN CAPRESE WITH CAPERS MASHED POTATOES

When you just want to make a quick meal for the dinner on a busy day. a few ingredients in a pan and you have a flavoursome dish on the table.

Time: 35-40 minutes

Serves 2

For the chicken

2 chicken breasts

4 slices mozzarella

1 big tomato

A few basil leaves

Salt and pepper

For the mashed potatoes

2 cups  mashed potatoes ( just the way the mashed potatoes are cooked)

3 tbs capers

2 tbs olive oil

Lettuce leaves for the side

Method

Season the chicken breasts well with salt and pepper and cook them on a grill pan for 4 minutes on each side. 

Remove the pan from the heat and then assemble the 2 mozzarella slices, basil and tomatoes on each chicken breasts and tip it under the grill/broiler for another 6-7 minutes until the chicken the cooked through. (In case not using the oven, then cook the chicken with topping on the gas top with a cover on top of the pan so the cheese melts slightly  and the tomatoes have softened a bit.)

In the meanwhile, cook the mash potatoes as we all normally do, then add 2 tbs of capers in it. Mix it well. 

To serve, spoon the mashed potatoes on 2 plates, place the chicken breasts next to it and place the lettuce leaves on the side. Just before serving top the mashed potatoes with the remaining 1 tbs capers and the drizzle of olive oil. 

THYME ROAST CHICKEN WITH TOMATO GARLIC BASIL SAUCE WITH LEMON OLIVE OIL PARMESAN ORZO

A beautiful simple sauce made with fresh basil from Mlango Farm. I added tomatoes, garlic and butter to it. This sauce can be used for tossing pasta in it, as a side sauce (the way I used for my chicken).The flavours are so fresh. You can use olive oil to make it but I'll suggest opting for butter as it gives a taste.

Serves 2

Time: 40 minutes

Basil garlic tomato sauce

2 tomatoes chopped into chunks

3 garlic cloves minced

A handful of basil leaves

2 tbs butter

1-2 tbs lemon juice

1 tsp lemon zest

Salt and pepper

Chicken

2 chicken leg quarters or breasts

A few sprigs of thyme

1 tbs olive oil

Salt and pepper

Orzo

1 cup orzo/small pasta

2 tbs parmesan cheese grated

2 -3 tbs lemon olive oil or 1 tbs lemon juice

Salt

Method

First, prepare the chicken by seasoning it well with salt and pepper. Heat a pan with oil in it. Brown the skin of the chicken on both the sides. Then snuggle in the thyme sprigs and tip in the preheated oven at 200' C to cook further for 10-15 minutes. If not using the oven, just cook on the stove top on low heat after browning the sides. Keep the chicken warm.

Cook the orzo/ small pasta according to the packet instructions. Discard the water. Add the lemon olive oil and parmesan cheese. In case the lemon olive oil is not on hand, simply use the plain olive oil with a tbs of lemon juice. Mix well and keep it warm. 

Now for preparing the sauce, as it does not take too long. Heat the butter until just melted. To this add the tomatoes, garlic, zest and lemon juice. 

 

Cook on medium heat, until the tomatoes, have softened slightly but still has a bite to it. Then toss in the fresh basil leaves. Season the sauce at this point. I have not mentioned about chilli flakes but if one wants a slight kick to it, add a pinch or 2 of it. Bring the sauce to a quick boil. The sauce is ready.

 

The sauce is ready to serve, Spoon the orzo in the middle of the plate, place one piece of chicken on it and the spoon the tomato basil garlic sauce on top.

CHICKEN ROAST WITH SPINACH AND HORSERADISH CREAM SAUCE

Horseradish sauce is a  very strong flavored sauce. But if used in cream it gives a nice peppery taste to the sauce. The dish comes together in short a time. The roasted chicken goes well with the lemony spinach and parsley potatoes. 

Serves 2

Time: 30 minutes

1 tbs olive oil

2 chicken leg quarters or breasts with the skin on

1-2 spring onion sliced

1/2 cup cream

2 tbs horseradish sauce

2 tsp lemon juice

1/2 tsp mustard sauce

3 tbs butter

2 garlic cloves crushed

Salt and pepper

1 bunch spinach, chopped roughly and stems discarded

Salt and pepper

Method

First, mix the 1 tbs lemon juice, salt, pepper, 2tbs butter and garlic in a bowl. Then apply this under the chicken skin and leftovers on the skin. 

Heat a pan with 1 tbs olive oil. Cook the chicken, skin side down first until golden brown then flip it to cook so its sealed. Tip this pan in the oven at 200'C for 20 minutes. 

As the chicken is in the oven, cook the spinach in 2 tbs of butter with salt, pepper and lemon juice until wilted but not overcooked. Retain the bright green colour. Remove and keep it warm.

'

In the same spinach pan, add the cream, horseradish sauce, mustard sauce, spring onions, salt and pepper and bring to a boil. If the sauce is too thick, add a splash of water. When it bubbles, remove from the heat.

 

Remove the chicken from the oven. Divide the cooked spinach on to 2 plates. Place a piece of chicken on each. Spoon the creamy sauce over it and serve with parsley potatoes on the side.

MANGO PULP MARINATED CHICKEN WITH SWEET CORN AND BEAN SALSA

I tried something different this last Saturday. I marinated my chicken in sweet mango pulp. It tasted so delicious. The chicken was not sweet at all actually it created a glaze on it. It paired well with spicy sweet corn and red kidney bean salsa. It was a hit in my family. Do try the recipe!

Serves 4

Time: 1 hour

For the chicken marinade

4 chicken quarters cut into halves with no skin

1 cup sweet mango pureed

2 tbs lemon juice

2-3 tbs fish sauce

3 tbs oil

1 tbs sugar

1 tbs or less red chilli sauce or any hot sauce

4 garlic cloves crushed

Salt and pepper

1/2 cup fresh coriander leaves roughly chopped

For the salsa

1/2 can sweet corn

1/2 can red kidney beans

1 tbs chopped fresh coriander

1 tbs chopped mint

1 tsp hot sauce

1/2 tbs lemon juice

Salt and pepper

1/4 chopped onions

Method

First, start with the salsa. Add all the ingredients needed for the salsa in a bowl. Mix them together and season it well. Refrigerate till needed to serve with chicken.

Now to start with the chicken, make small cuts on the flesh and keep it in the bowl. Tip rest of the ingredients of the marinade in a blender and blitz it. 

 

Pour the marinade over the chicken. massage well the chicken so the flavours go into the cuts. Leave it for at least 30 minutes or overnight is best. Once marinated, cook them on the hot grill or on charcoals till well charred and cooked through. Do not discard the marinade, keep on basting it on the chicken while cooking as it creates a nice glaze. Remove and keep them warm until serving time.

 

I served my chicken with roasted wedges on the side along with sweet corn and bean salsa. And of course with extra hot sauce.

CHICKEN WITH BUTTER BEANS AND TOMATO SAUCE

Flavoursome dish made with butterbeans and the tomato sauce. This sauce compliments the simple pan-fried chicken breast with some broccoli on the side. You have a full balanced meal on your plate, the carbs, proteins and the greens. What makes the beans so tasty is the capers and a hint of red chilli flakes.You can replace chicken with fish also.

Serves 2

Time: 30 minutes

2 tbs olive oil

1 small red onion chopped finely

2 garlic cloves crushed

1 tsp red chilli flakes or less

1 can 250 grm butterbeans

1 can 250 grms tomatoes chopped or 4-5 ripe tomatoes roughly chopped

2-3 tsp capers roughly chopped

2 tbs parsley chopped

2 chicken breasts

2 cups boiled/steamed broccoli

4 tbs olive oil (divided)

Method

Heat 2 pans with olive oil. In one cook the seasoned chicken breasts until browned all over. 

In the other pan, cook the onions for 5 minutes till soft. Then add the garlic and chilli. Cook it for another minute on a low heat.

Now increase the heat and tip in the tomatoes along with the juices. and bring it to a simmer. Add the beans and capers and simmer for 5-7 minutes until the sauce thickens. 

Snuggle the chicken breasts in the beans and cover to cook on low heat for another 7-8 minutes until the chicken is cooked through.

To serve, place the chicken on the plates, spoon the beans and sprinkle parsley on them and broccoli on the side.

CHICKEN THIGHS IN CREAMY THYME MUSHROOM AND LEEK SAUCE

Chicken thighs in creamy mushrooms and leeks sauce with the thyme is gives you a good plate of dinner even on a busy night. This dish doesn't even take long to cook. You can use the boneless thighs for the recipe but I personally like the bone in as the bone keeps the meat moist. I served this with the crusty roll but spaghetti would go well as well.

Serves 2

Time: 30 minutes

4 chicken thighs with bone in and skin on

Salt and pepper

2 tbs butter

1 tbs olive oil

2-3 leeks sliced thinly

1 cup sliced mushrooms 

1 tbs garlic crushed/chopped

3 tbs parmesan cheese

1 cup cooking cream

5-6 whole sprigs of thyme

Method

First, season the chicken thighs well with salt and pepper (more pepper ). Then heat the olive oil in a pan and brown the chicken thighs skin side first for about 4 minutes till they turn golden brown. Turn them and brown for 2 minutes. Remove them on a plate.

In the same pan, add the butter. Then add the leeks and mushrooms. Cook them with a pinch of salt ( salt quicken the process of softening) for 7-8 minutes. 

Add the garlic and stir for a minute.

Now add the cream and parmesan to the pan and give it a good stir. As soon as the bubbles start appearing on the edges of the pan, add in the chicken thighs, skin side facing up. snuggle the thyme springs in between and cover the pan. Let the chicken cook on low heat for 10 minutes until it is cooked through.

Serve the thighs with its creamy thyme mushroom and leek sauce with a crusty bread roll or spaghetti and a bowl of green salad leaves. 

BELL PEPPER AND CHICKEN STEW WITH BOILED POTATOES

An easy way of making stew on a rainy day when you just want to eat a comfort meal. It doesn't take time to cook at all. Perfect for a weekday meal.

Serves 2

Time: 30-40 minutes

Stew

2 chicken breasts

1 bell pepper cut into cubes

1 onion chopped

2 tomatoes chopped

1-2 celery sticks chopped

1 garlic clove crushed

2 cup chicken stock

Salt and pepper

2 tbs crushed capers

Chilli flakes (optional)

2 tbs olive oil

Potatoes

3-4 medium potatoes quartered

1 tbs chopped parsley

Salt and pepper

Method

First, season the chicken with salt and pepper and brown them in a pan with oil to seal them. 

To the same pan add the celery, onions, bell pepper and the garlic to it. Saute it for 5 minutes on medium meat till all softened.

Now add the tomatoes, stock and chilli flakes (if using). Bring it to boil then lower the heat and place the chicken breasts in the sauce. Spoon the sauce over them. Cover and cook for 7-8 minutes till the chicken is cooked through and the sauce is thickened slightly.

To make the boiled potatoes, simply boil the potatoes. Then discard the water and add the chopped parsley and the seasoning. 

Serve the chicken stew with the boiled potatoes on the side. 

SAKELA CHICKEN (CHARCOAL GRILLED CHICKEN)

This charcoal grilled chicken is very easy to put together and once cooked gives an authentic street food like the taste as you would get in Dar es Salaam, my hometown.  I have grown up with this dish. Even now when I make a visit to Tanzania, I always go out to eat this. This time I decided to bring the flavours to my home in Nairobi. The weather was perfecct, it was raining and bit chilly and devouring sakela chicken was the best thing. The recipe is best made on the char coal gril but an oven can do as well.

Serves 4

Time: 1 hour 

4 quarters of chicken 

2 tbs yoghurt

1 tbs lemon juice

1 tbs tamarind or 1/2 tbs sugar

1 tsp vinegar

2 tsp chilli powder

2 tsp salt

2 tsp garlic paste

2 tsp ginger paste

2 tsp tomato puree

2 tbs melted ghee/oil

2 tbs Kashmiri red chilli powder

Red food colour (but I don't suggest)

Method

Mix all the ingredients in a bowl and toss in the chicken pieces. Massage the marinade very well and refrigerate for at least 1 hour. 

 

Remove the chicken from the fridge and bring it to a room temperature. 

When the charcoal grill is hot enough, place the chicken pieces on the oiled grill. Cook each side for 8 to 10 minutes, until the juices run clear. If using the oven, place the chicken on the baking tray and cook at 200'C for 35 to 40 minutes. Cover in a foil to keep it warm and serve with chips or naan on the side with yoghurt sauce, tamarind sauce and kachumbari ( Swahili salad)

TIP: The leftover marinade can be used as a side sauce. Just add little water to make a sauce-like consistency and cook it. 

STICKY HOT AND SWEET WINGS

This is my easiest wings recipe which I make for my son a lot. He loves the sticky sauce with a bit of kick from hot Maggie sauce. Basically, the wings are baked or fried and then tossed in the sauce. I prefer baking them as the heat in the oven caramelises the fat on the chicken wings evenly.

Serves 2

Time: 30 minutes

10 chicken wings, tips removed and halved

1-2 garlic minced

1 tsp minced ginger

2 tbs soy sauce ( dark)

2 tbs honey

2 tbs tomato ketchup

1 tsp sesame oil

1 tsp maggie hot sauce

1 tsp sesame seeds toasted

Salt 

2 tsp cornflour mixed in 1/2 cup water

Method

First, the bake the chicken wings in a preheated oven at 200'C for 20 minutes turning twice or simply fry them in hot oil until cooked. 

 

 Meanwhile, prepare the sauce. Add all the remaining ingredients in a pan and bring it to a boil.  Then add the cornflour and water mixture. Bring it to a boil to thicken it. Adjust the seasoning of the sauce. 

 

Then tip in the cooked wings into the sauce. mix or toss well to coat the wings with the sticky sauce.

 

Dish the wings on a plate and garnish with the roasted sesame seeds.

ONE PAN CHICKEN MEAL

An easy one pan meal for the family of 4. I used broccoli, sweet paprika, onions, baby carrots and potatoes with the whole chicken spatchcocked ( butterflied ) and seasoned with salt and pepper, mixed herbs and butter. I think it is the best way of using all the leftover veggies prior to shop fresh produce. 

Serves 4

Time: 35-40 minutes

1 whole chicken spatchcocked/butterflied

1 big onions quartered

A handful baby carrots

A handful of sweet paprika/ red bell pepper

3 cups broccoli florets 

4 big potatoes

2 tbs olive oil

2 tbs butter

1 tsp mixed herbs

salt and pepper

1-2 tbs lemon juice

Method

Firstly season the chicken well with salt and pepper. Rub the soft butter under the chicken skin and place it in a baking dish.

Scatter the vegetables around the chicken. Drizzle the olive oil, lemon juice and season with black pepper, salt and mixed herbs on the vegetables. 

Cover the dish with foil paper and bake in a preheated oven at 200'C for 25 minutes and 20 minutes without the foil pepper till the chicken is cooked through.

Serve the chicken simply with a piece of chicken on each plate and vegetables on the side with its juices. A crusty bread is fine on the side.

PORTUGUESE PIRI PIRI CHICKEN WITH HERBED WEDGES

Fiery flavours which marry the chicken and makes it finger licking good. The sauce can be stored in the fridge for 2 weeks and used as dips with other dishes. The same can be also used to marinade the fish,, paneer or lamb cubes. The hotness can be adjusted. I did not use onions in the sauce as garlic was sufficient.

Piri piri chicken 

Serves 4-6

Time: 1 hour

Piri Piri sauce 

1 red bell pepper

3-4 garlic cloves

1/4 cup olive oil

8-10 hot red chillies 

1 tsp paprika

salt and pepper

1 tsp thyme

1 tsp oregano

1/8 cup apple cider vinegar/white wine vinegar

1 whole chicken cut into 4-6 pieces

2 tbs lemon juice

Salt and pepper

Herbed potatoes

4-6 big potatoes scrubed and cut into wedges and boiled till 80% cooked

1 tsp cumin powder

2 tbs olive oil

Salt and pepper

1 tsp mixed herbs

Method

Start with sauce first. Add all the ingredients of the sauce into a blender and blitz into a sauce form. Nutribullet works the best. Tip the sauce into a pan and cook till the sauce changes into lovely bright saffron colour and oil separates on the side. ( many don't cook the sauce but I do as I don't like the raw taste of the peppers.)

Once the sauce has cooled. Mix about 2-3 tbs of it with 1/2 cup of mayonnaise and mix. This will be the dipping sauce for the chicken and herbed wedges.

The remaining sauce will be used to marinade the chicken. Leave the chicken for 30 minutes (overnight) in the refrigerator. 

 

To make the herbed wedges, mix all the ingredients in a bowl and then toss the potato wedges to coat well. Arrange the wedges cut side up and roast them for 20 minutes at 200'C until crisp.

 

As the potatoes are being roasted in the oven, the chicken can be cooked in the oven for 25-30 minutes or as I used the charcoals to cook it. Keep on basting the sauce on the chicken while grilling until it's cooked through. 

Serve the chicken with herbed wedges and Piri Piri mayonnaise sauce and some coriander yoghurt sauce.