5 recipes for tasty Xmas chicken

GRILLED CHICKEN Ingredients1 whole chicken, 1 medium sized onion, 1 teaspoon of curry powder, 1 teaspoon of thyme, 1 big stock cube, salt to taste.ProcedureWash and cut your chicken to desired size. Put the already cut chicken in a pot with diced onions, thyme, curry, stock cube and salt. Pour water that is enough to […]

GRILLED CHICKEN

Ingredients
1 whole chicken, 1 medium sized onion, 1 teaspoon of curry powder, 1 teaspoon of thyme, 1 big stock cube, salt to taste.
Procedure
Wash and cut your chicken to desired size. Put the already cut chicken in a pot with diced onions, thyme, curry, stock cube and salt. Pour water that is enough to cook the chicken and start cooking. Cook on medium heat for 15minutes. When the chicken is cooked, put in a sieve to drain. Get your oven rack ready, place the already cooked chicken on the oven rack. Switch your oven to grill and set the temperature to 1700c or 3380F. Turn both sides of the chicken to ensure it gets brown. When both sides are brown, then your chicken is well grilled and ready to serve. You can serve with rice.

NIGERIAN FRIED CHICKEN

Ingredients
Seasoning, 1 Bay leaf, 3 tablespoons curry powder, 1 tablespoon red pepper flakes, 2 stock cubes, 1 tablespoon dried oregano, 1 tablespoon thyme, 1 tablespoon dried basil, 2 tablespoons ground red pepper. To garnish, the following: 1/4 red onion, 1/2 red bell pepper, 1 garlic clove, ginger.
Procedure
Prep chicken. Add into pot with seasonings. Let sweat for 10 minutes. Add 3 cups of water. Cover, allow to boil for 45 minutes – 1 hr on medium heat. Check to see if it’s soft enough. If it is, add Canola oil to a deep fryer. When hot, add chicken pieces. Once it is dark golden brown, remove and put on paper towels to absorb oil. Soak sliced onions, bell pepper, garlic and ginger in 2 tablespoons canola oil until translucent. Once lightly cooked, arrange over fried chicken. Serve hot.

CHICKEN PAPRIKA

Ingredients
10 chicken pieces, salt to taste, 1 tablespoon black pepper, 1/2 tablespoon each (Ginger powder , garlic powder and dried parsley), 2 stock cubes. Also, large oven tray and 2 sheets aluminum foil, 2 table spoons olive oil, 1 heaped table spoon smoked paprika (Substitute Suya spice for Chicken Suya).
Procedure
In a large bowl, combine all the spices. Add the chicken into the spices a couple of pieces at a time, combine until well coated. Marinate the chicken overnight in the refrigerator. Set the oven to 3250f. In the mean time remove the chicken from the fridge. In a large bowl, combine the paprika and the oil with a kitchen brush. lightly brush each chicken piece with the Paprika/oil mixture and place the pieces on the aluminum foil lined oven tray. Bake the chicken for 35mins. Note: Paprika has a high smoking point, be careful when cooking with it.

PEPPER CHICKEN

Ingredients
Chicken cut into pieces, 6 cloves garlic (minced), 2 tablespoons soy sauce, 1 tablespoon lemon juice, 2 tablespoons fish sauce (available in tall bottles at all food stores), 1 cup of fresh chopped coriander, 1 grounded tablespoon peppercorns, 1 tablespoon salt, 2 red chilli, 1 tablespoon brown sugar.
Procedure
Stir all ingredients together in a bowl, then place the chicken in a mixing bowl and pour the ingredients over. Stir well, ensuring all surfaces are covered with the ingredient. Allow to marinate in the refrigerator while you warm up the grill – at least 10 minutes, or up to 24 hours if planning a barbecue party or cookout. Turn the chicken in the mixed ingredients several times before placing on the grill. Barbecue the chicken, basting with the leftover ingredients once each side. Chicken is cooked when inner flesh is opaque, plump, and juicy.
Note: If cooking in the oven: Simply place chicken on a broiling pan (or a grill with a pan underneath to catch the drippings) and broil on high for 15-20 minutes, depending on how thick the meat is (smaller pieces, like wings or boneless breast or thigh) will cook faster than thick pieces (like drumsticks). Place the pan on one of the higher shelves of your oven (but not right underneath, or chicken will burn).

STUFFED ROASTED WHOLE CHICKEN

Ingredients
1 whole chicken, 1 big stock cube, 1 teaspoon dry ground cayenne pepper (or ground black pepper), ½ teaspoon grounded nutmeg (optional), 180g long grain parboiled rice, 1 carrot, 1 handful green peas (or green beans). 1 medium onion, 1 big stock cube, 2 teaspoons curry powder, 1 teaspoon thyme, salt to taste, 2 tablespoons vegetable oil, 6 medium Irish potatoes, leftover seasoning from the chicken.
Procedure
Prepare the stuffing by parboiling the rice, like you would for Nigerian Jollof Rice. Rinse and put in a sieve to drain. Put it in a bowl, add the curry powder and mix well. Add the diced carrots, green peas, diced onions, thyme, salt to taste and some vegetable oil. Stir well and set aside. To stuff the chicken, wash it first and dry with a towel. Stuff the inside with the seasoned rice and vegetables. Do not overfill. When done, tie the legs of the chicken to helps maintain a more presentable shape. Set your oven to 180°C (350°F) to preheat. Rub some vegetable oil on the chicken, sprinkle already mixed and blended dry ground pepper, stock cube (crushed) and grounded nutmeg on the body of the chicken. Make sure the chicken’s wings are tucked away under the chicken or into the string you used to tie up the chicken.
For the side dish, if using potatoes, place the wedges in a bowl, add the remaining seasoning from the one you rubbed on the body of the chicken, add thyme, salt to taste and some vegetable oil. Toss to even out seasonings. Add the seasoned potatoes around the chicken and place in the preheated oven and bake for one and a half hours. The chicken is done when it is golden, the rice inside the chicken is well done and a cut into the chicken thigh shows a white flesh with some succulent juice.