Category Archives: Chicken
Boneless Chicken Breyani
This quick boneless chicken Breyani will not only save you time but it will score you brownie points with your family. It’s delicious, quick and easy.
Salwaa’s Boneless Chicken Breyani
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
In a bowl put in the following and mix well
750 gram boneless, thigh pieces cut in pieces
2tsp salt
3 TBSP Breyani masala
1 tsp chilli powder
1/2 tsp tumeric
3 bayleaves
3 allspice
3 cloves
5 cardamom pods
2 pieces stick cinnamon
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp peppercorns
1/2 tsp bariship/fennel seeds
1 Tablespoons garlic and ginger paste
A few tablespoons of oil
1/2 sliced onion
2 green chillies slit optional
1/2 cup of yoghurt optional
Put in fridge to marinate for a few hours or for at least a hour
Cook above for about 30 minutes. Add water as desire it should be saucy, more on the dry side not runny. Put aside.
In a bowl add 2 cups of basmati rice / long grain white rice and cover with boiling water and let it stand for 30 minutes
In the pot you going to use to cook your Breyani.
Add 2 TBSP oil
1 sliced onion
Teaspoon of garlic & ginger paste
1/2 of each robot peppers sauté for a few minutes.
Add 1 tsp salt and 1-2 cup of frozen green peas, handful of chopped coriander and a handful of chopped mint optional
Switch pot off and remove into a bowl.
Cook a few potatoes in the microwave with a little turmeric untill 3/4 done or deep fry in oil just as you like “.
Now layer your Breyani. The different aromas is the magic of making Breyani.
Layer with the potatoes at the bottom
Half of the rice without the water.
A sprinkle of salt
Followed by the marinated chicken
Now add 3/4 the onion and pepper mixture
Add the last of the rice followed by the last bit of onion and pepper mixture
Dot with butter as much or as little as you like
Add 2 cups of warm water and cook on high heat for 5 minutes.
Turn heat down to low and cook for a further 10 minutes.
Switch heat off and leave to steam for a further 10-15 minutes before serving.
If you follow this process you should get a nice fluffy and delicious loose rice.
Serve with dhai or tomato & onion salad.
Cookstip: the type of spices you use for curries and breyanis make all the difference to the taste. So make sure you buy a good quality of Breyani masala or even better mix it from scratch yourself to ensure deliciousness.
Enjoy!
Follow and subscribe for more easy recipes!
Crispy Fried Chicken
Next level crispy fried chicken recipe which is an absolute must to try!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2001!
The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.
Marinade the chicken at least 4 hours or overnight. Don’t rush this step.
Season generously.
Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.
Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.
Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.
Ingredients
1 whole chicken cut into pieces, see tip above
Sunflower oil, for frying
For the spice mix
2 tbsp paprika
2 tsp garlic granules
2 tsp onion powder
1 tsp chilli powder
1 tsp black pepper
½ tsp dried mixed herbs
1 chicken stock cube, crumbled
For the buttermilk marinade
2 cups milk
2 tbsp white or brown vinegar
1 egg
1 tsp salt
For the coating
1 cup self-raising flour
1 cup cornflour / maizena
Method:
In a small bowl, mix all the dry spices together.
Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.
Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.
Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.
Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.
Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.
On this occasion I served my fried chicken with BBQ baked beans and a gravy.
If you like my work or the free stuff on this website and want to say thanks, or encourage me to do more, you can buy me a coffee by clicking here⤵️
SUBSCRIBE ► https://youtube.com/c/capemalaycooking
————————————————————————
ADD ME ON:
Facebook: https://www.Facebook.com/capemalaycooking
Instagram: https://Instagram.com/capemalaycooking
Pinterest: https://Pinterest.com/capemalaycooking
Tiktok: https://tiktok.com/capemalaycooking0
Website: https://www.capemalaycookingdelights.com
Online Shop: https://capemalaycookingdelights.com/merchandise/
Spicy Yoghurt Chicken
Hi / Salaam friends!
Just popping in to share my Spicy Yogurt Marinated Chicken recipe with you!
Spicy Yogurt & Coriander Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here’s a great alternative recipe for your Sunday roast.
Try a spicy twist with your chicken, this dish works well served hot with rice or naan, roast potatoes and a garden salad.
The yoghurt tenderises the chicken much more gently and effectively than regular marinades.
I used a whole chicken which I cut into 8 pieces. You can use chicken legs or chicken fillets. My spicy yoghurt chicken tastes is great cooked on the braai/BBQ too!
Serves 4
Ingredients:
1 chicken, approx. 1kg
1 cup plain or Greek yoghurt
1 tsp paprika
½ tsp turmeric / borrie
1 tsp cumin / jeera
1 – 2 tsp salt (according to taste)
½ tsp chilli powder
4 large cloves of garlic, grated
1 small piece ginger, grated (approx. 5cm)
50g butter
2 large onions, peeled and finely chopped
1 small green pepper, deseeded and chopped
Small bunch dhanya, chopped (keep some of the leaves for garnish)
Method:
Clean and cut the chicken into 8 pieces. Mix together the yogurt, paprika, turmeric, cumin, salt, chilli powder, garlic and ginger in a bowl.
Marinade the chicken with this mixture and refrigerate for at least one hour or for best results overnight.
Melt the butter in a saucepan, add the chopped onions and braise until golden brown. Add the chopped green pepper. Cook together for about 5 minutes.
Add the chicken pieces (preserve the marinade) and brown on both sides.
Transfer to an oven proof dish. Mix in the extra marinade sauce and chopped dhanya.
Grill in a pre-heated oven until the chicken has cooked through and is golden brown in colour.
Serve with naan or boiled rice, grilled potatoes and green salad.
For more Cape Malay Cooking & Other Delights recipes please subscribe to my social media platforms.
YOUTUBE: https://www.youtube.com/capemalaycooking
INSTAGRAM: www.instagram.com/capemalaycooking
FACEBOOK: https://www.facebook.com/capemalaycooking
TIKTOK: tiktok.com/capemalaycooking0
Subscribe to my website: www.capemalaycookingdelights.com
Maqluba
Salwaa Smith – Cape Malay Cooking & Other Delights
Maqluba (means upside down in Arabic) is a very popular dish among Palestinians. It’s basically a layered pot of meat or chicken , vegetables and rice. Cooked all together and then flipped over a big flat platter to serve. For variation you may add cauliflower florets as well. We got this recipe from a Palestinian friend of my husband who says this dish is served at many special occasions in their country.
The first time i made this recipe was way back in 2013, since then I’ve made it a few times and my family enjoyed it each time i made it.
Serves 6
½ cup vegetable oil, divided
1 large onion, finely chopped
1 medium size chicken, cleaned, skin removed and cut into small pieces
2 tsp salt
1½ tsp allspice
1 tsp black pepper
2 tsp cinnamon powder
3 cardamom, crushed
2 bay leaf
1 lage aubergines, peeled and sliced
1 -2 courgettes, washed and sliced
1 small cauliiflower
3 tomatoes, sliced
2½ cups basmati rice, thoroughly washed
A handful almond slivers (optional)
Heat 1 tablespoon of vegetable oil in a saucepan, add onions and chicken and stir over a medium heat for couple of minutes. Season with salt, black pepper, allspices, cardamom, cinnamon, and bay leaves. Add 4 cups of water, cover the pot and let simmer until cooked approximately 30 – 45 minutes (cooking time varies for lamb which will cook from an hour to two and half, depending on meat type).
Meanwhile, heat the rest of vegetable oil in large frying pan. Add aubergine, courgette slices as well as the cauliflower, sauté both sides until golden brown. Place them on paper towel to absorb oil and set side.
In a big pot, add a half a cup of rice (to avoid burning of the meat). Arrange chicken, tomato slices, aubergine, courgettes slices and the cauliflower in layers. Pour the remaining liquid from the chicken, and then add rice. Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes). Turn the heat off.
Leave the pot to cool for 15 to 20 minutes, and then carefully flip it up-side down over a serving platter. Sprinkle a handful of almond sliver over. Serve warm with fresh yogurt or salad.
Shop online at http://www.capemalaycookingdelights.com
Tandoori Chicken
Salwaa’s Tandoori Chicken
Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
Tandoori Chicken
From My Kitchen To Yours – keeping our heritage alive.
Salwaa Smith – Cape Malay Cooking & Other Delights
4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil
Rinse and pat dry the chicken.
Make 2 deep slits in the chicken quarters, place in an oven proof dish.
In a bowl mix together the yoghurt and the rest of the ingredients.
Stir until well combined.
Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.
Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.
Serve with salads and flat bread.
Shop online at www.capemalaycookingdelights.com
All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD
Tropical Chicken
Tropical Chicken
Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!
Tropical Chicken
Ingredients:
1 whole chicken
2 Tbsp chilli sauce
1 Tbsp honey
½ cup pineapple juice
Juice of 1 lime
¼ cup soy sauce
2 tsp grated fresh ginger
1 tsp crushed garlic
1 tsp paprika
Method:
Cut the chicken into 4 or 8 pieces or spatchcock.
Wash and dry the chicken pieces with kitchen towel.
Put the chicken in a ziplock bag, glass or stainless steel bowl.
Combine the rest of the ingredients in a small bowl.
Pour the marinate over the chicken.
Mix to ensure all the chicken pieces are covered with the marinate.
Cover the bowl with plastic wrap or seal the bag.
Refrigerate the marinated chicken overnight to let the flavours infuse.
Allow the chicken to come to room temperature before roasting or braaing (BBQing).
Use the sauce to baste the chicken during cooking or braaing.
Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.
Alternatively, braai the chicken over medium heat.
Tropical Chicken
Cook’s tip how to spatchcock a chicken:
Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
10% discount on all items online —-> https://www.capemalaydelights.store (SA delivery only)
https://cape-malay-expats.myshopify.com (international delivery)
Masala Chicken & Dhanya Rice
This masala chicken recipe is very special as it was made with my very own Cape Malay Cooking BBQ masala mix. This masala mix, as well as many other ready made spice mixtures, will be available end of September 2016, God willing. In the meantime if you wish to try this recipe you may use any BBQ spice from your local spice shop or supermarket.
Masala Chicken
Ingredients for marinade:
6 chicken legs
2 tsp Cape Malay Cooking BBQ spice
1 tsp ground red chillies (or to taste)
2 dessert spoons paprika
1/2 tsp black pepper
1 tsp garlic paste
2 Tbsp oil
Enough lemon juice to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste
Taste for salt as the BBQ spice might have salt in it
Method:
Wash and dry the chicken legs. Make deep cuts into the chicken legs.
Rub the chicken legs all over with the spice make sure the whole leg is covered.
Put the marinade in a glass or stainless steel bowl, I don’t marinade in plastic containers to prevent it from staining.
Refrigerate the chicken for at least 2 hours or overnight.
Now here is my secret of this delicious, flavourful masala chicken.
Add little oil to a pot and cook chicken covered for about 10 minutes on medium heat for the flavours to infuse even further. Transfer the chicken into an oven proof dish. Pour any remaining liquid from the pot over the chicken.
Grill for a further 30 minutes at 200° Celsius, turning chicken over after 15 minutes and baste with any remaining sauce. The chicken is done when it’s nice and golden brown on the outside and juicy inside.
You may of course grill the chicken on your braai / BBQ as well. After all National braai day is coming up soon 🤗
Dhanya / Coriander Rice
Dhanya Rice
This is a very simple yet flavourful rice to make. It can be served with a variety of different foods, e.g curry, frikkadel, meat or fish.
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped fresh dhanya / fresh coriander / cilantro
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt until it starts to bubble and the colour changes to golden brown. Add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
© Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Chicken Kiev
Stuffed Chicken Breast
Oven cooked chicken breast stuffed with spinach, mozzarella and feta cheese.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
6 large chicken breasts
Salt and pepper for seasoning
1½ tsp minced garlic
3 Tbsp olive oil
1 bag baby spinach (300g)
100g butter, melted
200g feta cheese
1 cup grated mozzarella cheese
3 cups fine bread crumbs
Salt and pepper for seasoning
Method:
Slice the chicken in half, cover the chicken with plastic wrap. Use a rolling pin roll or beat the chicken breast until it is very thin.
Heat a large saucepan. Add the spinach, garlic and olive oil cook until the spinach has wilted. Add the crumbled feta and grated mozzarella cheese.
Season the breasts with salt and pepper to taste. Divide the spinach mixture evenly between the chicken breasts. Spread it evenly over the breasts. Roll the chicken up to cover the spinach. Cover each of the stuffed chicken breasts in the bread crumbs, make sure it is covered completely. Transfer into a baking dish. Make sure the “seam” is facing down.
Pour the melted butter over the crumbed chicken. Bake / grill in a preheated oven at 200 degrees Celsius for 30 minutes or until golden brown and cooked through. Serve with a green salad.
Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!
Salwaa Smith #capemalaycooking
Pineapple Chicken
Pineapple Chicken
Sweet and tangy, flavourful tropical chicken for a quick and easy meal. Prepare beforehand and pop in the oven for a lovely alternative to Sunday roast.
Tropical Pineapple Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
1 chicken, skin off and cut into 8 pieces
1 tin canned pineapple rings (440g)
1 Tbsp brown sugar
¼ cup soy sauce
2 Tbsp tomato sauce
3 cloves garlic, minced
1 tsp freshly grated ginger
½ – 1 tsp chilli powder
1 tsp paprika
1 tsp salt or to taste
1 Tbsp cooking oil
Fresh chopped dhanya/coriander/cilantro
#capemalaycooking
Method:
In a medium bowl, whisk together soy sauce, juice of canned pineapple, tomato sauce, garlic, ginger, chilli powder, paprika and salt . Reserve a quarter of the sauce and set aside.
Using a Ziploc bag or large bowl, combine the sauce mixture and chicken. Marinate for at least 1 hour or overnight in the refrigerator, turning the bag occasionally.
Combine the pineapple rings and brown sugar.
Preheat the oven to 220 degrees Celsius.
Transfer the chicken, with the marinade, into an oven proof dish. Cook the chicken, uncovered, for about 45 minutes turning half way through. Pour the remaining reserved sauce and arrange the pineapple rings on top of the chicken. Return to the oven and grill for about 5 – 10 minutes until the pineapple rings are light golden in colour.
Remove from the oven and garnish with freshly chopped dhanya. Serve with a fresh green salad.
Cook’s Tip
Use fresh pineapple and half a cup of pineapple juice instead of the canned pineapple rings.
BBQ (braai) the chicken pieces instead of cooking in the oven.
© Cape Malay Cooking & Other Delights
Chicken Burgers
Chicken Burgers – Cape Malay Cooking & Other Delights – Salwaa Smith
Homemade, no preservatives. Make a batch and freeze it for when you have a braai or for when it’s school holidays. You’ll get approximately 18 burgers from a kilogram of chicken mince.
Chicken Kebabs Top Row
Ingredients:
1kg fresh chicken mince
3 large onions, finely grated
1 Tbsp minced garlic
1 1/2 Tbsp minced ginger
1 Tbsp minced green chillies or to taste
1 heaped Tbsp jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Chicken Burgers
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed.
This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape before putting the kebabs on the braai. Cook from frozen.
-
- Chicken Burgers
-
- Chicken Kebabs Top Row
Click here for details of where to buy my Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.