Sunday, 10 August 2014

Winner winner chicken dinner - Stuffed Chicken, Roast Butter Chicken

Joseph from Zunga's Stuffed Chicken
with gravy, garlic mash, sugar snap peas, brocolli and sesame carrots.

Ingredients for the Chicken
8 chicken breasts
1 packet of feta cheese
4 cloves of garlic
Handful of coriander
Dash of chicken spice
Pinch of salt
Pinch of pepper

500ml water
1 chicken stock cube
50g butter
2 tblsp maizena
Pinch of chicken spice
Pinch of salt
Pinch of pepper

Garlic mash
12 potatoes
3 cloves of garlic
Milk and butter to your taste

Seasonal Veggies
1 brocolli head
2 packets of sugar snap
6 carrots
1 packet of sesame seeds

Serves 8

The chicken breast is first sliced down the middle and butterflied. Joseph then beats it with a rolling pin to tenderise it. He next seasons the chicken with pepper, salt and a dash of chicken spice. Next he lays the chicken flat on a sheet of cling film. The stuffing which has been pre-mixed - feta cheese, garlic, coriander, salt and pepper, is spooned into the middle of the chicken. Joseph then rolls the cling film up nice and tight around the chicken forming a parcel.

These are later placed in boiling water and cooked for thirty minutes.

For the gravy melt the butter and add the maizena (instead of flour - Dixon says flour changes the taste, but Maizena doesn't change the taste). Next add the water and then the chicken stock cube, and bring it to the boil. Finally season your gravy.

Boil the peeled potatoes. When soft, drain and mash. Finely chop the garlic and mix through. Add milk and butter to your taste.

Steam the brocolli and sugar snap until tender

Steam the carrots until tender. Mix through the sesame seeds.

Isaac and Dixon's Roast Butter Chicken

with farfalle pasta, braised cabbage and mini corn

Ingredients for the Chicken 
1 whole chicken
1/2 garlic bulb
1 medium red onion
1 tblsp dried thyme
3 tblsp butter
100g mushrooms 
1 tblsp chicken spice
250ml white wine
250ml fresh cream

250g pasta
1 tblsp vegetable seasoning
1 tblsp fresh parsley

Braised Cabbage
1/2 red cabbage
50g butter
1 tsp cumin
Pinch of salt
Pinch of pepper

Baby corn
1/2 packet baby corn
1 tsp vegetable seasoning
1/2 tsp olive oil

Serves 5 


In a roasting tin Isaac lays the chopped onion and mushroom and on top of this he places the whole chicken. Mix the rest of the ingredients and rub them into the chicken. Put it in the oven at 290 degrees Celsius (again I warn, know your oven! These guys are working with an interesting little cooker!) for an hour. Isaac says baste half way through this time.

With the pasta, put in boiling water until tender. Drain and mix the veggie seasoning and parsley through.

Slice the red cabbage and put it in the pot with the butter, cumin, salt and pepper. Cook for a couple of minutes until it is tender.

Steam the baby corn and then mix through the veggie seasoning and olive oil.

Kwatha!! As they say in Njanja! Or Voila! As they say in France!

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