Tag Archives: easy chicken recipe

roasted chicken curry = frindian chicken

roasted chicken curry = frindian chicken


It’s winter and its time to cook something that will help keep the chill of winter at bay. For this, there is nothing better than a wonderful curry.

I was very fortunate to spend a weekend with renowned Chef, Reza Mahammad a month or so ago and he told me about the new trend that he had started – “Frindian cuisine” – yip Frindian … this is where you combine classic French cooking techniques with the wonderful variety and diversity of Indian spices.

This is a not an easy task but Reza, the genius, makes this work so brilliantly.

Back home I decided to try my own Frindian chicken – by roasting a chicken the French way { the technique I always use is from the book “Le Cordon Bleu at home”} and using my own Indian spice mix – this dish was such a hit around the table there were only a few bony morsels left. This is the kind of dish where you need to get stuck in with your hands and eat this with gusto – it’s delicious, tasty and extremely alluring. Not only does the dish dress up to impress, but the taste is hot and complex. The flavours seem to just stitch two continental food styles in seamless fashion and so worth the effort.

On how to truss a chicken click here.

Frindian Chicken



roasted chicken curry = frindian chicken
Prep time
Cook time
Total time
Serves: 4-6
  • 1 Chicken – about 2 kg’s
  • 3T Butter
  • Salt
  • Freshly ground pepper
  • 1T Vegetable oil
  • My spice mix – mix all the ingredients below together.
  • 1T Grated fresh garlic
  • 1T Grated fresh ginger
  • 2t Chillie flakes – you can replace these with 1 or 2 chopped strong red chillies depending on your individual taste
  • 2T Masala mix [strong curry powder]
  • 1T Cumin seeds
  • 1T Coriander [fine]
  • ½t Cinnamon [fine]
  • Fresh coriander for serving
  1. Preheat oven to 220°C.
  2. Rinse chicken and pat dry with paper towel.
  3. Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time. You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well.
  4. Now season the cavity with salt and pepper.
  5. Truss the chicken.
  6. Then rub the outside of the chicken with the butter and oil and season with salt and pepper.
  7. Place the chicken on the side in a roasting tray and roast for 20 minutes.
  8. Then turn the chicken onto its other side and roast for another 20 minutes.
  9. Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.
  10. Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.
  11. While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ⅓. Spoon this over your meat at the table.
  12. Remove the twine, carve and enjoy your Frindian chicken with your bestest friends.

poppy’s roasted chicken + herby tomato orzo

poppy’s roasted chicken + herby tomato orzo

poppy’s roasted chicken + herby tomato orzo

We’re fortunate enough to live in a real suburban neigbourhood – picket fences, children in the streets, we don’t ever lock our doors and then we had this most amazing relationship with our neighbours.  Poppy (fromGreece) and Giuseppe (from Malta) were our neighbours for the past 8 years and they have  really become like a  second set of parents.  Poppy and I have always shared an incredible  love for food while the men shared the same love for their gardens.   When  I woke up in the mornings I would hear Poppy working in her kitchen – cooking and baking away on one of her many Greek creations.  There is no-one  in my eyes that  can cook like Poppy – or better than Poppy for that matter.  She is someone who can  take the simplest of ingredients and transform them  into these most amazing dishes.

At times when I was sad or  lonely when hubby was away I used  to sit in her kitchen in my pajamas, having a cup of coffee and waiting for a fresh bread or croissant coming out of her oven – she nurtured my body and soul. In the evenings I will hear a holler from over the wall….Aaa-néééél – then I rushed to the wall and there Poppy would be with a sample (enough for  Rick and I and another two people) of what she cooked during the day.

One of the dishes that she sent over the wall on several occasions was roasted chicken with orzo. Poppy taught me how to make this dish – yes, I have I added my own twist to it – but it’s still my Poppy’s dish.

Poppy and Giuseppe have since moved and our life is not quite the same without them but they are not too far away and never out of my thoughts.

I love you and miss you, Poppy. I made this specially for you on Dinner Divas.

roasted chicken + herby tomato orzo
Prep time
Cook time
Total time
Serves: 6
  • Chicken
  • 6 Chicken thighs
  • 1t Dry oreganum
  • Olive oil
  • Salt
  • Freshly ground black pepper

  • Tomato Mix
  • ½ Tin (205g) Rhodes Oreganum and Basil Tomato Mix
  • 1 Tin (410g) Rhodes Whole Peeled Tomatoes – chopped
  • 1t Rhodes Tomato Paste
  • 3 Cloves of garlic finely grated
  • 60ml Olive oil
  • 200g Cherry tomatoes
  • 125ml Dry white wine
  • Pinch of salt
  • 1t Ground black pepper
  • 1t Sugar

  • Pasta Rice
  • 300g Cooked pasta rice
  • 1T Olive oil
  • 250g Grated Halloumni cheese (if you don’t have Halloumni cheese you can replace this with hard grated feta cheese)
  • 1t Dry mint
  • 2T Fresh parsley – finely chopped
  • 2 T Fresh basil – finely chopped
  1. Preheat your oven to 200 °C.
  2. Rub some olive oil onto the chicken pieces.
  3. Season the chicken with salt and pepper on both sides, sprinkle with the oreganum and then set aside.
  4. Add all the ingredients of the tomato mix into an oven roasting pan and stir well.
  5. Then place the chicken pieces on top of the tomato mix.
  6. Put in the oven and bake for 35 minutes.
  7. In the meanwhile cook your pasta rice.
  8. Drain the pasta rice with a sieve (not a colander as the rice drops through) and wash under hot water.
  9. Add the olive oil and mix.
  10. Then add the rest of the pasta rice ingredients and mix well.
  11. After 35 minutes take the chicken dish out of the oven.
  12. Remove the chicken pieces and set these aside for the moment.
  13. Also remove the whole baby tomatoes as we are going to use these for the salad later.
  14. Add the pasta rice to the tomato mixture – mix well then add the chicken and thereafter put the whole dish back in the oven for 10 minutes and bake.
  15. Take out of the oven and taste whether further seasoning if necessary.
  16. Serve hot in individual bowls with the pasta rice serving as a bed on which to rest the roasted chicken breasts.


herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta

My mom, Babs, is in her eighties, extremely healthy and has been a size 10 her whole life. She is one of those “odd” people who does not like butter, cream, fatty foods, deep fried foods, chips and crisps or anything unhealthy and then she also does’nt like too much spices either – not like her not-so-small-foodie-wine-drinking-spice-loving-daughter! Lean proteins, huge salads, vegetables, different kinds of fruit and whole grains are part of her daily regimen – washed down with a cuppa tea or two or ten – and then … always a healthy strong whiskey every single night. I have to admit though that she has been prone to a bit of strong cheese and a dash of olive oil here and there just to keep the body parts in good working order.

So when Babs comes to visit I have to cook something healthy and therefore for our Sunday lunch recently I prepared a chicken breast covered in fresh herbs, some stem broccoli and I served it on parmesan + lemon flavoured pasta. It was delicious, fresh with a light and dreamy springtime flavour… but most importantly … mom approved. Enjoy!

herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise
Prep time
Cook time
Total time
Serves: 4
  • For the chicken
  • 4 Skinless deboned chicken breasts
  • 1T Olive oil
  • 1 Clove garlic – peeled and sliced in 4 slices length ways
  • 2 T Fresh coriander – chopped
  • 2T Fresh parsley – chopped
  • 1T Fresh basil – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the spaghetti
  • Cook enough spaghetti for 4 people
  • 2T Olive oil
  • 75g Grated parmesan cheese
  • 2T Fresh parsley – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the stem broccoli
  • 4 or more stem broccoli
  • Salt
  • Black Pepper
  • Drizzle of olive oil
  • Squeeze of lemon juice
  1. Chicken: Make small incisions into the chicken breasts and insert a sliver of garlic into each breast.
  2. Drizzle with a bit of olive oil and season with salt and pepper.
  3. Mix all chopped herbs together – parsley, coriander and basil.
  4. Then press the breasts in the fresh herbs – so that the herbs coat both sides of the chicken breasts.
  5. Using a non-stick pan fry the breasts till done – while frying squeeze a bit of lemon over the chicken.
  6. When done put aside.
  7. Pasta: Add the parmesan, olive oil and lemon in a bowl – mix well and add to the cooked pasta.
  8. Then mix the parsley through.
  9. Taste the pasta for seasoning – add some more salt and add the black pepper.
  10. Stem broccoli: Cook as per packet instructions – normally only 3-4 minutes.
  11. Immediately put in a bath of ice water.
  12. After a while, warm the broccoli up again in the same pot you have cooked them – add a drizzle of olive oil, lemon juice and season with salt and pepper.
  13. To assemble: Place the cooked pasta the bottom of the bowl. Add the stem broccoli and then the chicken breast. To serve, add another drizzle of olive oil and a squeeze of lemon and parmesan shavings.



let’s braai chicken

let’s braai chicken

I have been very fortunate to be chosen with my dear friend, Joani to partake in the Western Cape auditions of “The Ultimate Braai Master” competition (ultimatebraaimaster.com). So naturally I will be braaiing a lot more! I have been braaiing since a very young age … growing up with three brothers and a father that thought that going without a braai every couple of days was an insult to ones’ culture and constitution. My dad taught me how to make a fire, how to braai the perfect chops and “wors”, meat and “braaibroodjies”. We braaied a few times a week – sunshine or rain and through the years the braai became a part of my soul. Every time I smell a braai it brings back the fondest childhood memories of my dad. Nowadays I braai every Friday night – without exception. So last Friday I decided to brush up my chicken braaiing skills. I really believe in making your own marinades – I despise the “off the shelf” marinades – I don’t like the taste and you will never find it in my kitchen. I searched for different marinades and got some amazing marinades on Alida Ryder’s blog (simply-delicious.co.za). I love reading her blog – so please do yourself a favour and make time to read some of her recipes.

frankie + robbie helping me with the fire

Below are four of my favourite marinade recipes from Alida’s blog – each one of them is simply delish. I did add some chillies to the Indian and Moroccan recipes. Try it – it’s so easy and very moreish!

All these recipes will yield enough marinade for 1 large chicken – butterflied or cut into pieces. The method for all these marinades are the same, combine the ingredients, pour over the chicken and massage the little bird a bit – marinade for at least 30 minutes (or up to 1 day) before braai-ing.

1/2 cup vegetable oil
1/2 cup lemon juice
2tsp ground cumin
2tsp ground coriander
2tsp paprika
1tsp ground cinnamon
2tbsn honey
1 tsp salt
1-2 red chillies finely chopped

1/2 cup olive oil
1/2 cup lemon juice
2tbsn fresh oregano chopped (or 1 tbsn dried oregano)
1tbsn fresh mint, finely chopped (or 1tsp dried)
3 garlic cloves, crushed
1tsp salt
Black pepper to taste

1/2 cup vegetable oil
1/4 cup lemon juice
2 garlic cloves, crushed
2tsp crushed ginger
2tbsn garam masala
1tsp ground coriander
1-2 red chillies finely chopped

French Provincial
1/2 cup olive oil
1/2 cup lemon juice
4 sticks fresh thyme (or 1tbsn dried)
2tsp Dijon mustard
3 garlic cloves, crushed