Tag Archives: chicken

Happy Birthday Z!

Since we are on the birthday theme (see previous post, I wrote these posts together), I might as well blog this up too. And yes, this happened quite awhile ago too.

The birthday boy being the cook of the house had to cook up his own birthday party food. Something I think he had rather enjoyed. The rest of us of course 有口福!

I particularly liked the paprika chicken. Paprika bough by zzz during his recent trip to Barcelona. Ingredients do make a huge difference. Like how the Kimchi we bought back from Seoul livens up all the dishes we made. Zzz also has this small stash of saffron hidden. Yum yum. Ok I digressed.

Happy birthday my dearest!

grilled spring onions, tomatoes, peppers and egg salad

grilled spring onions, tomatoes, peppers and egg salad

Paprika Chicken

Paprika Chicken (the tandoori way)

Roasted Salmon

Roasted Salmon

Saffron Rice

Saffron Rice


Recipe for Paprika Chicken (the tandoori way)

I like tandoori chicken, I have a lovely tin of paprika from Spain, thus…

4 chicken drumsticks and 4 chicken thighs

2 tablespoons paprika

1/3 cup yogurt

1 knob ginger (abt 2 inches), grated or very finely chopped

1/2 head garlic, broken into cloves and crushed

juice from 1/2 a lemon

salt, pepper and olive oil

mint leaves to garnish

Mix all ingredients together, rubbing the marinate well into the meat. Transfer to a large ziplog bag and marinate in the fridge at least half a day. Remove from fridge at least an hour before cooking.

Preheat the oven to 200 degree Celcius. Arrange the chicken in a large roasting tray, skin side up, in a single layer. Roast for 45-50 mins. Turn on the top grill/broiler and grill for 5 minutes or until skin turns slightly charred and crispy (keep an eye!!)

Garnish with lots of mint leaves.



Plat du Jour 2.0

Roasted Chicken Thigh with Greek Herb Sauce and Roasted Peppers with Olives
Cuisses de poulet rôti, sauce Grecque aux herbes et poivrons grillés aux olives

Roasted Chicken Thigh:
2 chicken thighs, seasoned in juice of half a lemon, olive oil, paprika, salt and pepper.
Roast in a preheated 200 deg Celcius oven for 45 mins or till skin is browned and slightly crisp.

Greek Herb Sauce:
Half cup of Greek yogurt
Half a cucumber, grated.
2-3 tables of fresh mixed herbs – cilantro, mint and/or dill.
Mix all ingredients and season with salt and pepper. Sprinkle paprika if desired.

Roasted peppers:
Roast peppers in 220 deg Celcius oven until skin is charred (about 45 mins). Place in bowl and cover to steam. When cool enough to handle, remove skin and seeds. Tear into slices, garnish with pitted black olives, drizzle with olive oil and season with salt.

Plat du Jour 1.0

Tarragon Chicken with Buttered French Beans and Roasted Cherry Tomatoes
Poulet à l’estragon, haricots verts au beurre et tomates cerises grillées

Tarragon Chicken:
From http://www.foodnetwork.com/recipes/nigella-lawson/tarragon-chicken-recipe/index.html

Buttered French Beans:
Throw a handful of french beans (ends trimmed) into a pot of boiling water. Boil for 5 mins or until just tender. Strain and toss in butter. Season with salt and butter.

Roasted Cherry Tomatoes:
Drizzle olive oil over cherry tomatoes in a baking dish. Season with salt and pepper. Roast in a preheated 200 deg Celcius oven for 10  mins.