WINNER WINNER, CHICKEN DINNER

Times have changed! 

Once upon a time - I know ama2000s will not believe this - but chicken meat was sacred.

Jirre, it was this one protein that we only ate on a Sunday simply because we could not afford it during the week. 

Chicken was special; it was a sign that there was money. 

Eating a chicken dish was a treat for the family and, at times, a way to celebrate or welcome someone important visiting the home. 

We would literally count down to Sunday, and in those days, braai packs were a hit.

Going through those frozen 2kg braai packs at the shop was the highlight of the week, bending over the freezer, checking which pack had the most thighs and drumsticks, and quickly tossing aside the ones with mostly breasts. 

And you did not dare buy a braai pack with mostly breasts and wings. On that day, you would never hear the end of it.

Fast forward to today, chicken is the most everyday protein. We eat it during the week,

sometimes more than once a day and we change up the dishes. 

It is the one meat that is now affordable, while lamb has become the new special kid in the block and expensive. 

Talk about things changing! With chicken being so common now, we need to get creative in the kitchen, trying new flavours and recipes so that the family enjoys every meal and it never feels ordinary.

The beauty of chicken is that one simple ingredient can be transformed into so many different meals. 

This week, we are sharing some of our favourite chicken recipes from local chefs, including butter chicken, saucy Portuguese chicken, sticky chicken and marry me chicken recipe.

These dishes are full of flavour, easy to make, and perfect for the whole family to enjoy.

This week, we will be featuring chicken go-to recipes from four local chefs, Siphokazi Mdlankomo, Nicholas Fraser, Farzana Kumandan and Vumile Khumalo.

Siphokazi Mdlankom’s Sticky Chicken Thighs and Drumsticks

@chefsiphogourmetfood

Ingredients

6 chicken thighs

6 chicken drumsticks

For the marinade:

2 tablespoons oil

1/4 cup chutney

2 tablespoons Worcestershire sauce

2 teaspoons cayenne pepper

2 teaspoons paprika

1 tablespoon honey

1 teaspoon grated ginger

1 teaspoon crushed garlic

Salt and pepper to taste

Method

Score the chicken lightly using a sharp knife to allow the marinade to penetrate.

In a mixing bowl, combine all the marinade ingredients and mix well.

Add the chicken to the marinade and coat each piece thoroughly. Leave to marinate for

at least one hour, or overnight in the fridge for deeper flavour.

Preheat the oven to 180 degrees.

Arrange the chicken on a roasting tray and brush with any remaining marinade.

Roast for 35-40 minutes, or until the chicken is cooked through, sticky, and golden.

Nicholas Fraser’s Butter Chicken

@Nicholasfraser

Ingredients

2 chicken breasts, diced

1 cup plain double cream yoghurt

1 teaspoon cumin

1/4 teaspoon garam masala

1/2 teaspoon turmeric

1/4 teaspoon curry powder

1 teaspoon coriander spice

1/4 cup fresh coriander, chopped

1 diced onion

2 tablespoons butter

1/2 cup tomato purée

1 chilli, chopped

1 tablespoon garlic and ginger paste

1 bay leaf

1 tablespoon cumin seeds (jira seeds)

100 ml cream (optional)

Salt to taste

Method

In a bowl, combine the diced chicken with 1/2 cup yoghurt, cumin, garam masala, turmeric, curry powder, coriander spice, and a pinch of salt. 

Mix well and marinate for at least two hours or overnight for the best flavour.

Fry the chicken pieces in some butter until lightly browned, then remove from the pot.

Alternatively, you can cook the chicken in an air fryer for 10 minutes on each side at 200 degrees.

In the same pot, fry the chopped onion with bay leaf and cumin seeds until light brown.

Add garlic and ginger paste and fry for one minute.

Add the remaining spices: cumin, garam masala, turmeric, curry powder, and coriander spice.

Pour in one cup water and cook until the spices form a thick paste.

Stir in the tomato purée and cook for 10 minutes.

Return the chicken to the pot and cook for 5 minutes.

Add the remaining 1/2 cup yoghurt and cream if using, and let it simmer for 10 minutes.

Finish with fresh coriander and adjust salt to taste.

Saucy Portuguese Chicken by Farzana Kumandan

@sprinklesandspicect 

Ingredients

1-2 kg chicken

1 tablespoon garlic paste

3 tablespoons roast chicken spice

1 teaspoon black pepper

1 teaspoon paprika

Oil for coating

Potatoes cut into wedges

For the sauce

250ml garlic and lemon peri-peri sauce

250ml fresh cream

1 tablespoon orange pepper spice

Method

In a large bowl, combine the chicken and potato wedges. Add the garlic paste, roast chicken spice, black pepper, paprika, and a little oil. Mix everything well so the chicken and potatoes are evenly coated.

Transfer the chicken and potatoes to a large baking tray lined with baking paper.

Bake in a preheated oven at 200 degrees for 1 hour, or until the chicken is cooked through and golden.

While the chicken is baking, heat the peri-peri sauce, fresh cream, and orange pepper spice on the stovetop. Stir well until heated through.

Once the chicken and potatoes are ready, pour the sauce over them.

Marry Me Chicken ala Vumile Khumalo

@Vumile_khumalo

Ingredients

Chicken preparation

Chicken breasts or thighs, as preferred

1 onion, finely diced

1 cup sliced mushrooms

A handful of sun-dried tomatoes, sliced

8 garlic cloves, minced (divided)

1 cup cream

Chicken Marinade

4 tablespoons butter, softened

Fresh rosemary, chives, and thyme, finely chopped

4 cloves garlic, finely chopped

1 tablespoon Dijon mustard

3-4 tablespoons olive oil

1 teaspoon smoked paprika

Salt and black pepper, to taste

Method

Marinate and Bake the Chicken

In a large bowl, combine the butter, rosemary, chives, thyme, garlic, Dijon mustard, olive oil, smoked paprika, salt, and black pepper.

Mix well, and then coat the chicken pieces evenly with the marinade.

Arrange the chicken on a baking tray and roast in a preheated oven at 200°C (400°F) for 35-45 minutes, or until the juices run clear and the internal temperature reaches 74°C (165°F).

Set the chicken aside once cooked.

Prepare the Creamy Mushroom Sauce

In a large skillet or pan, heat a little olive oil and butter over medium heat. Once the butter starts to foam, add the remaining garlic and sauté for about 1 minute.

Add the sun-dried tomatoes and oregano, stirring well for another minute.

Add the diced onion and sliced mushrooms. Season with salt, black pepper, crushed garlic, and a pinch of smoked paprika. Sauté until the mushrooms are soft and golden.

Pour in the cream and stir gently to combine.

Combine and Serve

Add the roasted chicken pieces to the pan with the sauce.

Simmer on low heat for a few minutes, allowing the flavors to blend and the sauce to thicken. Serve hot