Simple Roast Chicken

I used these directions then covered in a herb mix I had. Simple and delicious!

Chicken Cashew Stir-fry

Made the other night based on this recipe from Taste. I made mine a little too oily, because I was at the end of my peanut oil so just dumped it in instead of measuring. Oops! Live and learn.

Tandoori-riffic

It’s not quite the same as the fresh cooked tikka pieces from the tandoor oven at Uncle Raja’s curry house (accompanied by a garlic naan you’ve risked the flesh on your arm to cook), but it’s still yums!

It’s just breast pieces, coated with a mix of tandoori paste (there was a little left in the fridge, about 2 tbs), 200g natural Pauls low fat yoghurt, juice from half a lemon and a tsp ground cumin. Easy. Marinade for however long you can (over night is best, of course!) then oven on the rack like in the picture for half an hour or so.

Easy Chicken

I love anything that involves throwing things in a pot, putting it in the oven, and showing up 1-1.5 hours later to eat it!

Let’s call it a “Taste test” with the eyes. What are the ingredients to this dinner?

So Crispy

I was asked, so here we go :)

Proportions are a little whacked, as I don’t really measure these things:
6 or so chicken bits like the one above. You could probably do drumsticks also!

Marinade with:
about half a cup dry cooking sherry
2 tablespoons soy sauce
a tablespoon sesame oil
about the same again of honey (though I kinds just drizzled mine in!)
tablespoon “Chinese Five Spice” from a jar.

Cook in about a 180 degree Celsius over for 30 minutes covered, then another 30 minutes uncovered.

Serve with whatever veges you can find (like steamed broccolini with oyster sauce. Yums!)