Ingredients for 2 persons
To feed more people, just multiply the quantities per pair of guests.
- 2 chicken breasts
- 10 Kalamata olives, pitted
- 1 tomato, cup in large pieces
- 1 handful of fresh parsley, the kind you got on hand
- Fine zest of a lemon
- Freshly ground pepper
Preheat the oven at 390° F (420° F if you got a gas oven – that is what I use)
Put the pitted olives, tomato, zest and freshly ground pepper in a food processor and puree it. Reserve. The mixture can be more and less liquid depending on the tomato.
Put the chicken breasts in a square or rectangular oven dish. Sprinkle some Black olive flavored Fleur de sel over the chicken. Spread the tapenade to cover the top of the chicken breasts. Pour the liquid part, if any, of the tapenade in the dish. I like to think that it creates a juicer chicken.
Cook in the oven for about 20 minutes or until the chicken is cook through.
Serve the Kalamata and tomato tapenade chicken breasts with a watercress and baby curly endive salad. To do the presentation, place 4 tomato slices two by two on the middle of a dinner plate and insert fresh basil leafs between the tomatoes. Sprinkle some black olive fleur de sel or ordinary sea salt on the tomatoes. Prepare the salad (see below) and lay down a one inch thick layer of salad with a little touch of vinaigrette. A chicken breast topped with tapenade goes on top.
Vinaigrette
- 1 teaspoon of old-fashioned mustard
- 1 teaspoon of white vinegar
- 1 pinch of black olive fleur de sel
- 4 tablespoon of olive oil
- Juice of 1 lemon
- Freshly ground pepper
- 1/4 teaspoon of sugar
I prefer in this recipe the old-fashioned mustard to the Dijon mustard because it has less vinegar. To prepare the vinaigrette, put the mustard, white vinegar and the salt in a small mixing bowl. Mix it together with a whisk. I usually use a spiral whisk. Slowly add 1 spoon at a table the olive oil and mix well. Repeat three times for the remaining olive oil. Put the freshly pressed lemon juice and mix again. Put the pepper and the sugar. Mix a last time. The vinaigrette is ready. It seems a lot of step for simple vinaigrette recipe but you can do it very quickly.
Pour the vinaigrette over half a watercress bunch and half a baby curly endive head. Watercress is a peppery green that is great in salads. I prefer the baby curly endive because each leaf is a mix of light green and white. The overall taste is less butter than regular sized curly endive.
Serve the rest of the salad in salad bowl. Enjoy with an Australian white wine – we drank Wyndham Estate’s Bin 222. Make it and tell me what you think.
Ingredients:
1 free-range chicken, cut into 8 pieces. You can also simply use 8 chicken drumsticks or drumsticks/thighs.
4-6 medium sized tomatoes – coarsely chopped. You can, if you like, peel, pit and squeeze the juice out of these and then chop. Or take my dad’s “no fuss no nonsense” method.
1 medium onion – finely chopped
4 tbsp vegetable oil
3 cm piece ginger – finely chopped
2 garlic cloves – finely chopped
1-2 green chillies – finely chopped. The fiery hotness depends on your taste.
1 tsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
salt and freshly ground black pepper
100ml water
2 tbsp yogurt
1 lime
a small bunch of coriander leaves – chopped
Method:
In a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn. Add the ginger, garlic and chili to the pan and continue frying for another minute or so. Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan. Add salt and pepper.
Pour water and add the tomatoes. Turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. Covered, allow the chicken to cook for 30-40 minutes over a low heat.
Now stir in the yogurt. Make sure the liquid does not boil after you have added the yogurt to it as it will get clumpy. Add half of the lime juice. Taste and if you like add some more.
Sprinkle chopped coriander leaves and serve with basmati rice or a pulao.
Serves: 6-8
Cooking Time: 60 Minutes
Ingredients:
1 whole chicken cut in pieces
1 Tsp chicken spice
4 Tbsp walkers wood jerk seasoning
1 tsp mash pimento seeds
1 tsp thyme
1 stalk chopped scallion
3 cloves mash garlic
Method:
wash and drain chicken. Place the chicken in a bowl and combine all ingredients. I recommend you marinate this over night. Lay chicken pieces on a baking tray and place in a preheated oven at 350 degrees. Bake for about a hour.
Serves: 3-4
Cooking Time: 25-30 Minutes
Ingredients:
6 pieces thigh
Sauce
1/4 cup sugar
1/4 cup soy sauce
2 cloves minced garlic
1/2 tsp ginger
1 Tbsp cornstarch
1 tbsp cold water
Method:
wash and drain chicken thigh. Lay them in a baking tray.
In a sauce pan add the ingredients of the sauce. Ensure that the heat is low and allow it to simmer down until it thickens.
Use a brush to coat the chicken with the sauce. This should be done on both sides.
Preheat the oven at 425 degree, bake chicken for 30 minutes. Remove from the oven,turn the chicken and coat again.
Bake for another 30.
Serves: 3-4
Cooking Time: 25-30 Minutes
Ingredients:
6 pieces of wings
1 Tbsp garlic powder
1 tsp black pepper
1 cup flour
salt to taste
Sauce
1 cup hot sauce
1 tsp cayenne pepper
1 tsp chicken spice
1 stick butter
1 tsp sayo sauce
1 cup chili sauce
Method:
Wash and drain chicken. Cut off the tip of the chicken wing and cut the chicken in two at the joint.
Season chicken with garlic, black pepper and salt. Add flour to a bowl and coat the chicken.
Heat the fry pan and partially cook the chicken. Remove from pan and place in a baking try. Stick this in the oven at 400 degree for about 15 minutes.
While the chicken is in the oven go ahead and prepare the sauce. Combine all sauce ingredients in a bowl and whisk until you have a smooth mixture.
When the chicken is done remove from the oven and into the sauce. If you like you can return the chicken to the tray and put it back in the oven, the heat will give the chicken a dryer texture.
Serves: 8
Cooking Time: 30-40 Minutes
Ingredients:
1 whole chicken cut into 8 pieces
2 cloves large garlic grated
4 Tbsp Ketchup
1/4 cup hosin sauce
4 Tbsp sugar
1/4 cup honey
3 Tbsp Pineapple juice
1 tsp grated ginger
1 tsp cayenne pepper
Method:
Wash and clean the chicken, place it in a cover container.
In a bowl combine garlic, ketchup, hosin sauce, sugar, honey, pineapple juice, ginger and pepper. whisk well until you have a smooth mixture.
Pour the mixture in the contain with chicken, rub it in the chicken and marinate over night.
Heat the grill and place the chicken on it. Grill chicken for about 30 to 40 minutes, turning occasionally. The closer the the chicken get to being done, reduce the heat and cover the grill.
This is a very quick and easy lemon chicken recipe. It can be prepared and ready to eat in no time and healthy too. If you are the person who likes outdoor grilling, you can have fun in the back yard but if not you may take it indoors in the kitchen and a pan grill will also get the job done.
Serves: 2
Cooking Time: 8-10 Minutes
Ingredients:
2 skinless boneless chicken breast
1 Tbsp olive oil
2 cloves garlic grated
1 Tbsp lemon pepper
1/4 cup lemon juice
Method:
Clean and wash chicken. Place the chicken on a trip of plastic wrap and cover with another, pound the chicken until it is about a 1/4 inch thick.
Place chicken on a tray and season thoroughly with olive oil, garlic, lemon pepper and lemon juice.
Marinate the chicken for at least a hour, this will allow the lemon flavor to soak into the chicken breast.
Place the chicken on the heated grill and cook for about 4 minutes on each side.
Serves: 6-8
Cooking Time: 50 Minutes
Ingredients:
1/2 of a chicken chopped into small pieces
1 tbsp curry power
1 tsp chicken spice
1 small onion chopped
1 stalk scallion chopped
1 sprig thyme mince
2 cloves garlic
1/2 tsp black pepper
4 pimento seeds
1 bell pepper
1 large carrot chopped
1 cup hot water
Salt to taste
1 tbsp oil
Method:
wash chicken and place in a container.
Season with chicken spice, onion, scallion, thyme, garlic, pepper, salt and pimento seeds.
Allow to marinate for at least 15 minutes.
Allow the pan to be heat and add oil.
Add the curry power to the pan anmd let it burn for a little while.
Add the chicken to the pan and stir.
Cover for about 5 minutes then add hot water and carrots.
Cook for 10 to 15 minutes then stir in the bell pepper. The steam is will be enough to cook it.
You may serve this with steamed white rice and it also goes will with some Jamaican food.
Serves: 6-8
Cooking Time: 50 Minutes
Ingredients:
2 pie crust
1/3 cup cup butter
2 medium onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp white pepper
1/2 cup milk
1 cup chicken broth
2 1/2 shredded chicken
2 cups mix vegetable
1 cup shedder cheese
Method:
Place the sauce pan to be heated then add butter and allow it to melt.
Add chopped onions and stir.
Add flour while continuing to stir.
Add the salt pepper, milk, chicken broth and allow the mixture to be thickened.
Add the shredded chicken, mix vegetable and shredder cheese.
Combine all these ingredient thouroghly in the mixture and remove from the heat.
Place the one pie crust in the pie tray then pour the mixture in, with the other crust cover the top of the pie making a seal.
Cover the top of the crust, you may use a pie shield or just strips of foil. This prevents the pie from being burnt.
Bake for 50 minutes. About 35 minutes into baking time remove the shield and allow the crust to get a nice colour.
Serves: 3
Cooking Time: 20-25 Minutes
Ingredients:
3 chicken breast cut into cubes
1/2 cup flour
1 Tbsp Black pepper
1 medium onion
2 cloves garlics
3/4 cup chicken stock
1/2 cup white wine
1 can tomato
1 Tbsp tomato puree
1Tbsp sugar
2 Tbsp parsley
12 olives
Olive oil
Method:
Wash and drain chicken cubes. Place it in a zipplock bag, add flour and sprinkle with salt and black pepper.
Allow the pan to get heated and add oil. Place the chicken pieces to the pan and allow it to be cooked on both sides.
Add diced onion to the pan and allow the onion to cook.
Pour in the wine, chicken stock, can of tomato. Stir ocassionally, over the pan and allow to simmer for 15 minutes.
Add to the pan salt, pepper, sugar, tomato puree,parsley and olive. Ensure that you do not put in the olive too early as they tend to get botter if they are cooked too long.