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on May 10, 2021

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Spicy Oven Baked Chicken8 April, 2018 144 86Whenever I write about my recipes I try to provide a little insight into how the recipe came about and it’s origins. Not gonna lie, more often than not my recipes come about through pure experimentation and sometimes from being too lazy to want to cook a proper curry, lol, as was the case for my Spicy Oven Baked Chicken.I took out some chicken pieces from my freezer on the day this recipe came about, I had planned to cook them for dinner but didn’t want to peel onions and ginger and garlic etc. I just wanted a fuss free marinade that I could use and then throw the chicken into the oven – something simple that didn’t compromise on taste. Sooo, I threw in a load of dry spices and chucked in a few wet ingredients to make my marinade, added in my chicken, et viola, we are now here!I should point out that this recipe isn’t as spicy as the name may suggest, for most people who are used to eating chilli this recipe will be of a moderate heat but you can make it spicier if that’s what you like, just add more chilli flakes. If you’re not used to spice you may want to reduce the chilli flakes and add sparingly the first time you follow this recipe. I had never noticed before but you can buy both mild and hot chilli flakes ( I thought they were all the same), so if you do go shopping keep an eye out for the different types.The recipe isn’t difficult to recreate and makes a perfect mid week dinner; serve with steamed vegetables, cous cous or rice for a quick and scrumptious meal that everyone will enjoy. I know that life gets hectic and meal planning isn’t always a top priority which is why I love this recipe, it’s easily become a favourite because all the ingredients are store cupboard staples. So when life gets crazy for you too, just do easy peasy, lemon squeezy, Spicy Baked Oven Chicken, lol!Serves 6 – 8You will need: for Spicy Oven Baked Chicken12 pieces of chicken (skin on or off)2 tsp garlic powder2 tsp cumin powder1.5 tsp coriander powder1.5 tsp hot chilli flakes (use more if you want it spicier)1.5 tsp salt0.5 tsp chilli powder4 tbsp oil4 tbsp yoghurt1 tbsp mustard sauce1 tsp mint saucefresh coriander for garnishingMethod:Start by washing your chicken and removing any hair from the skin if you are using chicken with skin on. Allow to drain well and then score the chicken as shown in the top left photo, this will help the spices penetrate the flesh of the chicken. Leave to one side while you prepare the marinade.In a large bowl add 2 tsp garlic powder, 2 tsp cumin powder, 1.5 tsp coriander powder, 1.5 tsp chilli flakes, 0.5 tsp chilli powder and 1.5 tsp salt.Next add the wet ingredients; 4 tbsp oil, 4 tbsp yoghurt, 1 tbsp mustard and 1 tsp mint sauce and mix it all up!You should end up with a paste like marinade.Add in the scored chicken pieces, use your hands and thoroughly cover all the chicken in the marinade.I would recommend letting this sit for 30 minutes if you have time to spare, if not just heat your oven to between gas mark 6 – 7 (200 – 220°C, 400 – 425°F) and bake uncovered in the oven for 40 – 45 minutes, turning over half way through to ensure even cooking.The chicken is cooked when the outside is browned nicely, the inside is no longer pink and the juices run clear.Add some freshly chopped coriander (or fresh parsley) over the chicken during the last couple of minutes of cooking and then remove from the oven and cover with foil to keep warm or place in a lidded dish.Serve the chicken with your favourite sides – steamed veg, salad, rice or even cous cous.5.0 from 32 reviewsSpicy Oven Baked Chicken Prep time15 minsCook time45 minsTotal time1 hour Author: Afelia's KitchenServes: 6 - 8Ingredients12 pieces of chicken (skin on or off)2 tsp garlic powder2 tsp cumin powder1.5 tsp coriander powder1.5 tsp hot chilli flakes (use more if you want it spicier)1.5 tsp salt0.5 tsp chilli powder4 tbsp oil4 tbsp yoghurt1 tbsp mustard sauce1 tsp mint saucefresh coriander for garnishingMethodStart by washing your chicken and removing any hair from the skin if you are using chicken with skin on. Allow to drain well and then score the chicken as shown in the top left photo, this will help the spices penetrate the flesh of the chicken. Leave to one side while you prepare the marinade.In a large bowl add 2 tsp garlic powder, 2 tsp cumin powder, 1.5 tsp coriander powder, 1.5 tsp chilli flakes, 0.5 tsp chilli powder and 1.5 tsp salt.Next add the wet ingredients; 4 tbsp oil, 4 tbsp yoghurt, 1 tbsp mustard and 1 tsp mint sauce and mix it all up!You should end up with a paste like marinade.Add in the scored chicken pieces, use your hands and thoroughly cover all the chicken in the marinade.I would recommend letting this sit for 30 minutes if you have time to spare, if not just heat your oven to between gas mark 6 - 7 (200 - 220°C, 400 - 425°F) and bake uncovered in the oven for 40 - 45 minutes, turning over half way through to ensure even cooking.

Spicy Oven Baked Chicken Whenever I write about my recipes I try to provide a little insight into how the recipe came about and it’s origins. Not gonna lie, more often than not my recipes come about through pure experimentation and sometimes from being too lazy to want to cook a proper curry, lol, as was the case for my Spicy Oven Baked Chicken. I took out some chicken pieces from my freezer on the day this recipe came about, I had planned to cook them for dinner but didn’t want to peel onions and ginger and garlic etc. I just wanted a fuss free marinade that I could use and then throw the chicken into the oven – something simple that didn’t compromise on taste. Sooo, I threw in a load of dry spices and chucked in a few wet ingredients to make my marinade, added in my chicken, et viola, we are now here! I should point out that this recipe isn’t as spicy as the name may suggest, for most people who are used to eating chilli this recipe will be of a moderate heat but you can make it spic...

Ingredients2 tablespoons extra-virgin olive oil plus more for brushing4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thicknessKosher salt and freshly ground black pepper4 ounces feta, crumbled2 tablespoons minced fresh oregano4 garlic cloves, minced1/2 teaspoon finely grated lemon zest1/2 cup dry white wine1/2 cup low-salt chicken broth2 tablespoons fresh lemon juiceLemon wedgesPreparationLine a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over. follow me on instagram @chefanilsingh

Mushroom Duplex #5M5 #mushrooms These crispy super tasty restaurant style mushroom duplex snacks are so easy and quick recipe can be made at home.So must try once Ingredients 4 servings 10 pieces big size mushrooms 3 cups Water For stuffing 1 tbsp Oil 1 onion 3-4 chopped garlic 1 inch chopped ginger 1/2 medium chopped capsicum stalks Mushroom as per taste Salt 1/2 tsp Chat masala 1/4 tsp garam masala 1/2 tsp black pepper powder 1/2 tsp red chilli flakes 1 tbsp coriander leaves 1/2 tsp cumin powder 50 gm cheese 1/4 cup paneer For batter 3 tsp maida and cornflour each as per taste Salt as required Water to make a batter 1 cup Bread crumbs as required Oil to fry Steps Wash the mushrooms and remove the stalk and scoop out inner part carefully.And boil it for 1 minute.Then strain the mushrooms. Then chop the onion,garlic ginger in a chopper and keep it aside.Now in a chopper again,add mushroom stalk,capsicum and chop it properly.

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2 lbs shrimp1 lemon1 1/2 cups / 3 sticks unsalted Butter1 head Garlic
chopped2 tbsp Paprika2 tbsp Lemon Pepper Seasoning2 tbsp Cajun seasoning1-2 tbsp Hot Sauce (depends on how spicy you want)1 tbsp
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