Tag Archives: Poultry

zesty and tangy summer chicken

4 Aug

From THE worst blogger in the world! I never seem to have enough time to do posts every day, not even once a week! Especially since summers in London are so short, I tend to say away from all technology, and I’m hoping this will pose as an excuse for my #noblognessdisease


It has definitely caught up with me, since I’ve started to become a bit “low”, which is what happens when I’ve not been creative for some time.

I do hope this post will lift my spirits, and encourage your appetite!



Zesty & tangy summer chicken

2 x teaspoons olive oil

season with Schwartz season all / chicken spice to taste

1 x pack of chicken thigh fillets

2 x tablespoons of capers

2 x handfuls of sliced button mushrooms

juice of a lemon

2  x handfuls of fresh oregano

2 x bunches of fresh, green asparagus

1 x red onion, finely chopped

2 x teaspoons of butter

30ml dry white wine

sprinkle of grana padano / freshly grated parmesan

Freshly ground black pepper to taste

mushroom onion

Heat the olive oil in the pan. While its heating up, season your chicken thighs with the season all / chicken spice.

mushroom asparagus

Cook the thighs about 7-10 minutes on each side, depending on their thickness. You want it to become crispy on each side.

Meanwhile, while your chicken is cooking, take another pan and melt the butter in it. Add your mushrooms and gently fry them. While you’re frying them, check your chicken thighs. As soon as it has cooked crispy on both sides, add your browned mushrooms to the chicken.

asparagus and oregano

Mix through and add half of the lemon juice. Allow to simmer for a minute or two and then add the capers and white wine.

Take the remaining butter and add to the pan the mushrooms were cooked in.

asparagus and onion

Cook the asparagus with the freshly picked leaves of the oregano in the butter, season with salt and pepper and allow to grill in the pan for a few minutes. Now add the finely chopped red onion and mix.


mushroom and asparagus

After frying slightly,  add the remaining lemon juice and white wine. Allow it to simmer away slightly, but make sure the asparagus doesn’t overcook, or it will be soggy. You want it to stay firm. Sprinkle over a little bit of freshly grated parmesan, and you’ll sing!

assembled chicken

All you do now is dish it up!

assembled chicken

If you feel like it, you can always lean over to the posh side and add a cheeky poached egg on top, either one is really tasty!

assembled chicken

“Bag” an all in one chicken recipe ;-p

12 Mar

Or you can just bag it because you are lazy.. and tired, like me. It is my new “happy bag”. Oven roasting bags…. salute to the person that thought of this nifty little trick!! It literally “bags” all the flavour of your chicken and veggies that you throw in together. Between the working, exercising, cleaning… and then cooking, I have tried to find quicker and cleaner ways to make supper. Also, I was cheating because the flavouring came in one tiny little bag, BUT, if you cant find this product, I have worked on ingredients that you can toss together without having to buy the spice sachet.

When looking for a roasting bag, make sure it actually says “oven roasting bag” on the packet. Basically, all you do is toss your chicken into the bag, sprinkle over a bit of olive oil and toss the spices from the sachet over the contents, shake and close off and place in the oven… nifty eh? So, first off, the ingredients, if you don’t have a flavoured sachet.


2 teaspoons of cumin

2 teaspoons of dried thyme

2 teaspoons of chicken spice

2 teaspoons of dried chives

2 pinches of salt

1 teaspoon of dried rosemary

Extra ingredients

1 tablespoon of olive oil

1 lemon, cut in half

black pepper for seasoning

30 ml of dry white wine

2 teaspoons of crushed garlic


1 pack of chicken thighs/ chicken quarters / chicken drumsticks

1 courgette, roughly chopped

1 onion/red onion roughly chopped

2 handfuls of french beans

Preheat your oven to 160 C. Make sure your oven racks are spaced out properly as the bag will expand. Toss all your ingredients into the bag,  close it and spread it out in a tray.

Place in the oven, cook for 45 minutes and ta da!!!! Enjoy with lovely, fluffy jasmine rice.

The lazy cook ….

7 Feb

Ok, as you all know, there were no posts last week. Let me explain.. I know it is almost unforgivable, but just give me a chance. Monday night I had to go and look at a few flats… we have to find a new home, with no screaming coming from kids, a garden space for my much awaited herb garden and space for my hubby’s computer factory! Yes, we have 5 computers in our house and I get a shiver down my spine each time he mentions his sister bringing a laptop for him from New York. Yes, it is the horrible truth! ;-p

So tuesday, I was a little bit unwell, so no cooking for me. If I am not cooking, you have to know that I am not feeling well. So , my hubby had soup that he bought from Sainsbury’s. Yes, the microwave meal. EEEEEEEEEK!! I feel like I have committed a terrible sin!! However, I made up for it on wednesday when a friend of mine from SA came for dinner. Unfortunately, due to him arriving at our doorstep exactly the same time that I got off the train, there were no pictures taken 😦  It was hard enough already trying to cook and talk and listen!! Multi-tasking is a possibility, but not always ;-p So I will grace you with this lazy recipe… but it does look quite impressive!! So enjoy  🙂

Crumbed chicken thighs with aubergine & mushrooms

1 pack of chicken thighs (deboned)

1 teaspoon of crushed garlic

Salt & Pepper

Juice of half a lemon

Olive oil

Fine bread crumbs ( the ones you buy in a little holder/sachet)

Dried thyme

1 aubergine, chopped in half circles

5 mushrooms chopped in quarters

cherry tomatoes on the vine

1 cup of bulgarian Yoghurt

Ok, get yourself a ovenproof dish, one that doubles up as a pretty serving dish. Preheat your oven to 180 degrees celcius. Drizzle your ovenproof dish with olive oil and grind black pepper and salt in your dish and add the garlic. Toss in your aubergine and mushrooms. Toss them around so that they are slightly coated in the olive oil. Drizzle over a few pinches of  thyme. Pour your breadcrumbs into a shallow dish. Mix in a bit of thyme, just for that slight flavour.

Now take your chicken and dip it into the yoghurt so that it is evenly coated. Now transfer to your dish with the breadcrumbs and thyme and coat on both sides with the breadcrumbs. As soon as each one is coated all over, transfer them to the oven dish and place on top of the mushrooms and aubergine. Top off with the cherry tomatoes.  Now grind black pepper and salt over the chicken and drizzle with olive oil and your lemon juice. Place in the oven for 45 minutes. Keep an eye on it every now and then to check it doesn’t burn – my oven might be different than yours. While the chicken is cooking, make a bowl of rice to go with your chicken dish. This is where the other lazy part comes in, I used microwave Tilda Rice. Yes, punish me!! I can’t lie, I have to admit it. I just didn’t feel like making a huge bowl of rice. I cant eat rice, so the hubby will have to finish it all!! That’s my excuse for making a small packet of rice      ;-p     Enjoy!!