Coriander & Lime Chicken Kebabs

These coriander and lime chicken kebabs went down such a treat for my son's birthday celebrations (last year); I'm actually considering making them again as he turns a spectacular 5 years old on Monday.

You will need:

• 2 Cloves of garlic
• 2 Whole limes, one freshly juiced and zested for the marinade rub and the other, cut into wedges for serving
• A handful of coriander/cilantro, stalks and leaves (retain a few of the leaves for garnishing)
• 2 Spring onions, discard the trimmed ends and roughly chop the stalks
• 1 Tablespoon of fish sauce
• 1 Teaspoon of chilli infused olive oil (add an extra teaspoon for extra heat)
• chicken breast, cut into reasonably bitesized cubes
• 1 Red bell pepper, seeds and core removed, cut relatively to the same size as the chicken
• 1 Green bell pepper, seeds and core removed, cut relatively to the same size as the chicken
• 1 Large white onion, skinned and cut relatively to the same size as the chicken

Here's the How-To:

1. Cut and cube your bell peppers, onion and chicken into roughly the same sized chunks and place in to a large dish. Set this aside while you make the marinade.

2. Combine your garlic cloves, lime juice (and zest), coriander and spring onions and compress them down into your blender. It will fit into the small glass attachment used for blending nuts, etc.

3. Add in the fish sauce and the chilli infused olive oil and blend until you get a thick green sauce-like consistency.

It should look like this image above.

4. Pour your marinade over the chicken and the onion/pepper mix and thoroughly rub into all of your ingredients. Arrange you pieces randomly or in a repeating pattern onto skewers. The ingredients used made 6 skewers.

5. You can leave this to set in the fridge for 1 hour or simply cook straight away (as I have done). Yes, that's right. In the oven, preheated at 200C, for 20 minutes or until cooked through.

6. I grilled mine off for 5 minutes at the end to get that authentic charred look. Serve with lime wedges and a sprinkling of fresh coriander/cilantro leaves for that finishing touch.

Someone can't wait to get their hands on those skewers. I didn't add any salt to this recipe but feel free to add a pinch of salt and black pepper to the mix for the extra kick in flavour and heat.

If you enjoyed this recipe, then please feel free to like, credit me when you share and do leave me a comment in the relevant section below. I'd love to hear your thoughts.

TS.

Guyanese Style Channa - My Father's Recipe

Okay, so I'm not entirely sure what makes this dish exclusively Guyanese other than the fact that my father was born and raised in Georgetown, Guyana (which - for those of you who don't know - is in South America) and taught to cook this dish by his mother (my grandmother, who was a native born Arawak Amerindian). I'm assuming that this dish's exclusivity has something to do with the particular blend of spices that are required for this recipe, but who knows, really. That's why I'm calling this one my Guyanese Channa, in sentimental tribute to my father.

Obviously, there is a strong culinary influence in Guyana (and the West Indies alike) from places like India, China, Holland, France and even England. This is one of those dishes that pulls it's roots from India (hence the name) but transforms itself entirely into something else, in my opinion. So, do not expect something along the lines of the taste of curry at all, as my grandmother's recipe does not fall into the category of curried chickpeas. But, for all sake and purposes, this remains a Caribbean dish.

I normally make this dish using two to three cans of chickpeas but for the sake of simplicity and more reasonable serving sizes I'll moderate my recipe to accommodate just one can of these brilliant little peas, which are a total staple in my house.

You will need:

• 1 400g Can of chickpeas (garbanzo beans), water drained away
• 1 Tablespoon of coconut oil (not an absolute necessity as you can easily cook all of this together by adding and evaporating water in gradual amounts)
• 1-2 Cloves of garlic, skins removed and minced
• 1 Red onion, skin removed and diced
• 1 Vegetable stock cube (I'm using the Knorr brand but any other brand will do, Maggi is a good one)
• 1 Level teaspoon of Dunn's River All Purpose Seasoning (a dried blend of salt, coriander, pimento, chillies, onion, paprika, celery and garlic)
• A tiny pinch of ground cumin, optional (I usually forgo the cumin as I'm not too fond of the flavour but most West Indians include it in their cooking; my nod to authenticity)
• 2 Shallots/Spring onions, ends and tips removed and sliced any way you prefer
• A pinch of freshly ground black pepper to taste
• A handful of coriander, chopped leaves and stalks for cooking and some top leaves reserved to garnish (my personal influence at work here)
• 1 Red chilli, deseeded and sliced, optional (I haven't added fresh chillies this time out of sympathy for my lightweight kids but I definitely recommend adding for that extra kick)

*Optional: You can include red, yellow and green bell peppers during the initial stages of the cooking process of this recipe for added flavour and colour.

How To

1. Firstly, you will need a non-stick pan or wok (preferably one with a lid). Place the pan on a medium heat and add in the chickpeas, minced garlic, stock cube and the coconut oil (if you are forgoing the oil, add in about four table spoons of water, now). Turn the heat up high and stir until the stock cube dissolves.

2. Now, add in the cumin and the All Purpose Seasoning. Stir again and turn the heat down low (remembering to add water incrementally; use your judgement with the amount as you don't want it too wet but also not too dry or else it can burn). You can now add the diced red onions, shallots, black pepper and the handful of chopped coriander (remember to reserve a few of the leaves for garnishing at the end). Give it a good stir on a high heat for about 2 minutes.

3. Turn the heat down low and cover the pan with a lid and let the chickpeas simmer and soak up all those wonderful flavours for around 5 more minutes. You want the onions to retain a slight crunch.

4. Lift the lid and serve. Garnish with coriander and freshly sliced chillies if you dare.

This recipe calls for very little cooking time and is one of the most fuss-free dishes I've ever thrown together. Whenever I eat chickpeas cooked in this way, I'm overwhelmed by the nostalgic waves of my childhood and the long held memories of me and my father, sneakily sitting down in the dark of night listening to reggae music on the radio, are more profound to me in that moment than ever before.

Taste of Guyana

Sweet Yellow Chicken Curry

I came across this really great recipe by Jamie Oliver over on his website. The recipe was called 'Pukka Yellow Curry'. As it turned out, I had all of the ingredients to hand and figured, why not? And just like that, dinner was sorted. Granted that I never follow a recipe to the letter, I do think that I stuck pretty close to the original... With a few exceptions here and there, of course. I love the sweet warmth this recipe brings and it was a major hit with the kids; I didn't even get any complaints about it being 'chicken, again!'

You will need:

Conservatively serves 5

• 10 Quality chicken drumsticks, skins on
• 1 Tablespoon of coconut oil
• 1/2 A teaspoon of salt
• 2 Yellow bell peppers, one half grated/finely sliced; the remaining, roughly others chopped
• 2 White onions, skins peeled and roughly chopped
• 4 garlic cloves, minced
• 1 Tablespoon of minced ginger
• 60g Fresh coriander, leaves and stems (save a few of the leaves for garnishing)
• 1 Teaspoon of turmeric
• 1 Tablespoon of medium curry powder
• 1 Chicken stock cube
• 1 Tablespoon of runny honey
• 1 Teaspoon of tomato puree
• 1 400g can of chickpeas, water drained
• A pinch of black pepper
• 500ml of hot water
• Some plain natural yoghurt for serving, optional

How To:

1. Begin by preparing your vegetables and spices and ready them to one side.

2. Heat the coconut oil in a large wok and brown the chicken, seasoning with some salt and a pinch of black pepper. Using some tongs, remove the chicken from the wok and let it rest aside on a plate.

3. Add the grated yellow peppers, half of the onions, minced garlic, ginger, finely chopped coriander stems to the juices left in the wok and cook for 5 minutes. Then add in the curry powder, turmeric, tomato puree, chicken stock cube, runny honey and chickpeas. Stir continuously on the heat until you have an even mixture. Add in the rest of the yellow peppers, onions and hot water. Bring to the boil.

4. Add the remaining yellow peppers and onions to the wok and stir. Now, lay your chicken in the wok and give it another good stir, spooning all of the ingredients over the drumsticks. Arrange the chicken so that the pieces fan outward.

5. Lower the heat and simmer for 40 minutes or until the chicken is tender and the liquids have reduced to a nice, rich and thickened consistency. Scatter the last of the coriander leaves and quickly spoon some yoghurt (in a circular motion) over the curry and you're good to go.

Your 'Sweet Yellow Chicken Curry' is now ready to be plated up or you can can bring it to the table and impress your guests by allowing them to self serve.

We are serving our curry with some white fluffy Basmati rice. Or, for something a little more fragrant, why not try my 'Flavourful Basmati Rice' recipe, which you can find here.

Zing-Tastic Baked Chicken Thighs & Mushrooms

 

I just L.O.V.E quick and easy-to-make recipes! Especially when I'm pushed for time and there are hungry mouths to feed. Well, these zesty chicken thighs are just the the ticket. I know, you're probably thinking 'not another chicken recipe,' right? I can assure you, we don't eat chicken everyday. In fact, we don't even eat all that much meat these days and certainly not on a daily basis. However, chicken -- along with fish -- does seem to be our meat of choice (over things like beef, lamb and pork). I will certainly be posting more vegetarian/vegan friendly articles in the near future especially given the fact that we are becoming far more conscientious of animal welfare/cruelty as a family.

For 9 servings, you will need:

• 9 Quality chicken thighs (skins on and bones in)
• 10 fresh white mushrooms, halved (do not remove the outer skins, simply wipe away any dirt using a kitchen towel)
• 5 Cloves of garlic (skins on)
• 5 Sprigs of fresh thyme
• 1 Whole lemon (sliced lengthways into 8 wedges)
• 1-2 Large ripe tomatoes (cut into 8 wedges)
• 1 Level teaspoon of ground black pepper
• 1 Level teaspoon of salt
• Varying amounts of boiled water from the kettle

How To:

1. Begin by preparing all of your ingredients to save time. Then heat a large wok on a medium- high heat. Lay the chicken thighs skin side down in the wok. Using a skillet/spatula, apply pressure to the thighs by pressing them down. This should help to release the oils from the skin relatively quickly. This will be the only oil you use in this recipe.

2. Add some boiled water from the kettle and let it sizzle for 1 minute. Then quickly throw in your garlic and 2 sprigs of thyme. Sprinkle over the salt and black pepper. Now give the wok a good shake to get the ingredients coated all over the chicken. Add more water as necessary (making sure not to let the wok cook dry) and keep the heat high. Cook skin-down for 5-7 minutes and then turn the thighs, repeating the same procedure. Remember to add hot water incrementally and as needed.

3. Preheat the oven to 250 degrees Celsius.

4. Remove from the heat and transfer the chicken into a large baking tray (skin side up), retaining the juices in the wok. Leave the chicken to rest. Bring your attention back to the wok. Remember those mushrooms? This is where they come in; add them to the wok and cook for 5 minutes in the chicken juices but do not let the wok run dry. Add in the last 3 sprigs of thyme and give everything a good stir.

5. Add the mushroom and any juices into the tray with the chicken arranging everything neatly flat and side-by-side. Add the tomatoes and lemon wedges to the tray and bake in the oven (reduce heat to 200 degrees Celsius) for 30 minutes or until cooked.

Your main dish is ready to be plated or served family-style at the dinner table. Why not try serving alongside some baked baby potatoes and crunchy chunks of bell peppers sautéed in a splash of white wine vinegar and soy sauce.

Breakfast: Delicious Scrambled Eggs, Rice & Bell Peppers

After reading one of Yotam Ottolenghi's foodie articles on the Guardian's website (which you can find here), I was inspired to recreate my own version. Eggs are a staple breakfast in our house but there are only so many ways one can take eggs before they become a little boring. Eggs, boiled hard or soft, scrambled, poached or even an omelette will usually suit me fine but when you have three kids it's not always so easy to please the entire clan. Lightly scrambled, cheesy eggs are my personal, all-time favourite; there truly is something so comforting (childhood nostalgia kicking in here) about scrambled eggs.

If you click on the link in this post, you will find that I have sort of amalgamated two of Ottolenghi's recipes and, having dropped a few ingredients here or there, created one of my own.

You will need:

• 6 medium free range eggs, beaten
• 3 cloves of garlic, skins removed and minced in a garlic press
• 2 medium red onions, skins removed and sliced lengthways
• 1 red bell pepper, cores and seeds removed, sliced lengthways
• 1 orange bell pepper, cores and seeds removed, sliced lengthways
• 1 cup of frozen green peas
• 2 cups of cooked basmati rice
• 1 teaspoon of sweet paprika
• 1/2 a teaspoon of ground coriander
• 1/4 teaspoon of ground cumin
• 1 tablespoon of coconut oil, plus some extra to scramble the eggs
• A bunch of freshly chopped coriander leaves, stems included
• 1 green chilli, seeds removed and sliced
• Salt and black pepper to taste

Serves 5-6

1.  Crack your eggs into a bowl and whisk them with a fork until smooth, leave to sit.

2.  Heat the coconut oil in a large non-stick pan/wok and add in the garlic, peppers, peas and onions. Cook them until soft (feel free to leave a bit of crunch if you prefer), add in the sweet paprika, ground coriander and cumin. Stir until the spices have evenly coated your vegetables.

3.  Now you can add in the cooked rice and fresh coriander. On a low heat, stir the ingredients gently to mix well. Add any salt or black pepper.

4.  Make a well in your pan by pushing your vegetable rice aside to line the outskirts of the pan. It should look like a hollow ring. Turn the heat up slightly and add in a little more coconut oil. Once it has melted you can pour in the eggs. Be careful not to burn anything as you will need to scramble your eggs in the well you made.

Once you have the right consistency, you can serve the entire pan at the table for everybody to help themselves. Don't forget to serve it with some fresh orange juice. A great tuck-in weekend breakfast for the whole family to enjoy!

Vegetarian Eggs & Rice

For those of you who may have overindulged a little during the festive season and happen to be looking for more health conscious meal ideas, then this one is for you... A hugely satisfying, family friendly rice dish for anyone who wants to give it a go! It was inspired by my friend's Romanian potato salad; I thought I'd give it a try with rice. This recipe with definitely feed a family of 4-5.

If you're taking part in the whole 'Veganuary' movement then just substitute the eggs with some black eyed peas, which is how I prefer this recipe, to be honest. I just didn't have any in the cupboard but would absolutely recommend using beans as an alternative to egg.

You will need:

• 2-3 cups of easy-cook Basmati rice (regular rice will work just fine), cooked according to instructions
• 1 Large white onion, peeled and thinly sliced
• 20 black pitted olives, sliced
• 2 Handfuls of mixed green leaves (I've used coriander, spinach and rocket), roughly chopped
• 1 Cup of steamed sweetcorn
• 1 Tablespoon of white balsamic vinegar
• 1 Level teaspoon of salt
• Half a teaspoon corsely ground black pepper
• 3 Medium sized, free-range, organic eggs, boiled and then sliced

How To:

1. To make life easier, have your eggs boiled (peeled and sliced) and rice already made and sitting aside (in separate bowls) all ready for the rest of the ingredients to be added.

2. In a separate bowl add your onions, olives, green leaves, black pepper and salt. Evenly drizzle the vinegar on top and give the ingredients a stir.

3. Add in the rice and stir, taking care to get an even mixture. You can now gently fold in the sliced eggs.

*Adding some freshly diced tomatoes would also be splendid with this dish.

Perfectly Roasted Chicken

Finding it difficult to come up with an alternative to the usual Turkey dinner this festive season? Look no further. I have the perfectly roasted chicken recipe for you that will put a smile on your guests faces. I served this a couple of Christmases ago and the kids loved it; it has been my go to roast for weekends or whenever we have friends or family over for a big feast. And the best part, it's a no oil, fuss free kind of recipe! Feel free to substitute the lemon for oranges to capture that more familiar festive feeling.

For a small-medium whole bird, you will need:

• 1 Whole chicken with skin and bones, halved lengthwise
• 3 Cloves of garlic, freshly minced
• 2 Whole lemons, one juiced for drizzling and one sliced for serving
• 1 Teaspoon of ground black pepper
• 1 Teaspoon of fine salt
• A pinch of sea salt flakes for serving

Final Touches: Reserve one lemon for slicing and wedging into the chicken before sprinkling with sea salt and serving.

How To:

1. Prepare a roasting tray large enough for your bird to lay flat in the oven.

2. Clean any excess fat and feathering from your bird and cut it down the middle, lengthways. Lay flat, skin side up, into your roasting tray.

3. Pierce the entire chicken to the bone with a knife.

4. Sprinkle the fine salt and black pepper all over the chicken - try to do this evenly - and then rub in the minced garlic by massaging all of the seasoning into the cuts you have made.

5. Cover gently with some foil and bake in the middle of the oven at 200 degrees Celsius for 30 minutes. Check your progress at this point, uncover and cook for a further 10-15 minutes.

6. Once cooked, removed from the oven and pour the freshly squeezed lemon juice over the chicken. Wedge your lemon slices into the creases of the chicken and lightly sprinkle with some sea salt flakes.

Serve with boiled baby new potatoes, steamed veggies and a green leafy salad. A quick and simple, wholesome family meal. Enjoy!

Wishing all a bright and joyous Yule.

- The Storms

Oven Baked Chicken Thighs Marinated in Yoghurt

I honestly don't have a name for this recipe; I can only credit this amazing dish to my long-standing friend and fellow 'mum of three' club member, who made this for me when I was pregnant with my first daughter, Eden. That was seven years ago! I loved this lightly spiced chicken so much that it was practically all I ate during my first pregnancy. Thank you, Farida!

Obviously, for best results, I'd recommend marinating the chicken in the yoghurt and spices overnight in the fridge. But it is not a necessity, in fact, I haven't done it this time and it turned out just fine. This was our dinner last Friday night.

This is a great recipe for the whole family, which is why it is lightly spiced. I am known to be a little heavy handed with the chilli but I've only used a single fresh one here (with a pinch of black pepper) and my three year old son eats it with no hassle. So, if you are heat sensitive, you can easily forgo the red chilli.

For 6-7 servings, you will need:

• 7 good quality, fresh chicken thighs, skins and bones removed
• 250g of plain/natural yoghurt (I've used low fat)
• 1 chicken stock cube by Knorr, chopped small enough to crumble
• 3 cloves of garlic, crushed to a mince in a garlic press
• 1 red chilli, seeds removed and chopped
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of ground coriander
• A pinch of ground black pepper
• 1 teaspoon of Garam Masala* mix
• A handful of freshly chopped coriander, stalks included

1. Preheat your oven to 250 degrees Celsius.

2. Once you have trimmed any excess fat, place your chicken aside.

Look for good quality chicken. Most butchers will happily de-bone and skin your meat for you on site.

3. Prepare your marinade by mixing all of the ingredients (except for the fresh coriander) together in a bowl. Next, thoroughly coat each chicken thigh in the mixture.

4. Place your chicken in a flat, single layer into an oven proof dish. If you have any of the yoghurt mixture left over, you can simply spoon it evenly on top of the thigh pieces. Gently sprinkle the freshly chopped coriander on top and place it in the middle of the oven. Adjust the oven's temperature to 220 degrees Celsius. 

5. Depending on how brown you would like the end result, I'd recommend 35-45 minutes in the oven. Remember to turn at least twice to avoid actual burning. The liquids will likely cook away, so if you want a little more sauce, cook for less time, I'd say around 30 minutes should do the trick.

Serve with boiled baby potatoes and some gently steamed broccoli florets for a wholesome and healthy family dinner.

*I use a locally bought store brand of Garam Masala (92g mixture), which is simply a blend of the following: Coriander Seeds 69% | Cumin Seeds 9.9% | Ginger 5.9% | Fennel Seeds, Black Peppercorns, Caraway Seeds, Cinnamon 1.5% | Cloves 1.5% | Cardamom, Celery Seeds and Nutmeg