Tropical Chicken

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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

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Chicken Kiev

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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

@capemalaycooking

 

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

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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
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

Mutton Akhni

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Salwaa’s Mutton Akhni

Cape Malay Cooking & Other Delights – Salwaa Smith

Akhni is basically a rice and curry dish which have been made into one. Mutton, lamb or chicken pieces are made into a dish very similar to curry and topped with rice. Basmati or long grain rice is best to use for this dish as with all rice dishes. Akhni is very often served at large gatherings and sometimes made over an open fire (BBQ). The taste of akhni made over an open fire changes completely in comparison to one made on an electric or gas stove. There are different versions of akhni available e.g. akhni is made in most Asian countries and varies by region. Here I share my version of Cape Malay akhni which is served with dhai, tomato and onion salad or various atchars.

Mutton Akhni
Mutton Akhni

 

Ingredients:
1kg mutton/lamb pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron
3 large onions, finely chopped
50g butter or margarine
1 cup buttermilk
1 large whole fresh green chilli, slit open
1 Tbsp garlic and ginger paste
1/2 cup chopped fresh dhanya
2 & 1/2 tsp salt, to taste
2 & 1/2 tsp red leaf masala/roasted masala
2 tsp ground jeera/cumin
2 tsp ground coriander/koljana
1 tsp chilli powder
2 tsp turmeric/borrie
4 – 5 cups basmati rice
1/2 cup cooking oil
2 tsp jeera seeds
1 tsp mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
6 all-spices
6 cloves

Method
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, till half-cooked but still firm. Infuse the saffron in 1 cup of boiling water and set aside.

Melt the butter in a pan and fry 1 chopped onion in the butter and set aside.

Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, ground coriander, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 1 teaspoon salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
#capemalaycooking
Heat a large pot on medium to high heat, add the oil. Add the jeera seeds, mustard seeds, bay leaves, cardamom seeds, all-spices,cloves and cinnamon. Stir-fry for 1 minute then add the remaining chopped chopped and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 1 cup of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked. Add more water if the meat becomes to dry.

Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron plus 1 more cup of boiling water over the rice and onions. Turn the plate on high for 5 minutes, then lower it to low. Steam, covered, for 20 minutes. Turn the heat off, leave to “rest” for 10 minutes before serving with dhai and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.
Variation: The mutton may be substituted with lamb or chicken pieces (thigh, drumstick, wing and breast,) and prepared in exactly the same manner. Cooking time however will be less if using chicken or lamb. Note that the breast portion should be halved 🙂

How to make to tomato and onion salad 

How to make to dhai

© Cape Malay Cooking & Other Delights

 

Chicken Burgers

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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
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
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.

 

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© Cape Malay Cooking & Other Delights