Chicken shish kebabs

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Hey there friends, hope you are having a great summer! Are you cooking and savouring some delicious summer dishes? As for me, I never stop enjoying my favourite season and the bountiful produce it brings! I am looking forward to get to my home town later this month and have fish..every day..for days…I am missing it, a lot! But for now I am content with what I have here and I never get bothered to come up with new flavourful dishes.

Are you short of lunch ideas today? Skewer up some goodness with these amazing chicken shish kebabs. They are quick to prepare and when paired with some vegetables make a scrumptious,  healthy and great all-in-one meal.  I had people coming for lunch today and I grilled 12 skewers but you can reduce the amount as per your needs.

Ingredients:

1 kg boneless chicken breasts

2 medium sized zucchini

2 medium sized eggplants

1 red onion

2 red peppers

Chicken marinade:

1 teaspoon cayenne pepper

Salt and ground black pepper to taste

3 tablespoons soya sauce

3 tablespoons olive  oil

Freshly squeezed juice of half a lemon

Cut the chicken breasts into small pieces and marinate with the olive oil, soya sauce, salt and ground pepper, lemon juice and cayenne pepper. Leave in the fridge for an hour to enable the chicken chunks soak all the goodness.  Soak the kebab skewers in cold water for at least 10 minutes, then dry them up.  In the meantime cut the eggplant and zucchini into bite-sized chunks. Salt the cut eggplant and let it sit for 1/2 hour to leach out water and bitterness. Cut the onion and the red pepper into small pieces. In a larger bowl combine all the vegetables, add salt and a drizzle of olive oil.

Preheat a clean, oiled grill over medium high heat. To assemble the kebabs start alternating, chicken chunks, pepper, red onion, eggplants and zucchini.  Grill the kebabs for 12-15 minutes turning occasionally and brushing with reserved marinade. When the chicken juices run clear it indicates that it has cooked through. If there are remaining vegetables, grill them as well, they make a perfect side dish. I served the kebabs over mashed potatoes.

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Enjoy!

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Chicken curry with basmati rice

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The weather has been depressing for the last two days. I’ve got used to the hot and dry sunny days last week and already set myself in a summer mood. Then it started raining, the sky is grey and I admit unwillingly that my summerish vibes are drying up quickly. But as always I try to see beauty despite the greyness around and lifted my spirits by photographing my plants, which looked gorgeously beautiful after the rain. Perhaps I could make a post about my other passion-gardening 🙂 Will see.

Feeding my boys always keeps me focused, relaxed and able to re-arrange my thoughts. Oh need I say that I love cooking!

After I screened the fridge and kitchen cabinets I knew what I wanted to do to make us feel better in this cloudy day.

What could be more homey and satisfying than chicken, tell me. It never fails to satisfy your senses with its tender rosy texture and wonderful taste. I wanted to do something a little spicier to infuse the basmati rice with flavour and my mild curry powder came as that best spice to notch the dish. The recipe below serves 4 and I hope you’ll add it to your wish list. As for myself I know I’ll be cooking this again.

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Ingredients:

450 g boneless chicken breasts cut into medium sized slices

500 g (a package) of Basmati rice

1 medium onion, finely chopped

2 cloves garlic, finely chopped

5 tablespoons of olive oil

1 teaspoon freshly grated ginger

2 tablespoons curry powder

300 ml of unsweetened coconut milk (you can find the recipe for home made coconut milk here: https://zornitsapopova.wordpress.com/2014/06/06/home-made-coconut-milk/

A handful of frozen peas

Salt and pepper to taste

Parsley for garnish (optional)

Season the chicken with salt and pepper. Heat 3 tablespoons of olive oil in a large saucepan and cook the chicken until golden brown. Once ready take it out of the saucepan and set aside.

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Add the remaining 2 tablespoons of olive oil and sauté the onion, garlic and ginger over medium heat. Add the coconut milk, whisk in the curry powder and salt to taste. Let the curry simmer and thicken for a 2-3 minutes. Stir in the frozen peas and the chicken pieces, bring to a boil and then reduce the heat to medium.  Let it simmer for 10-12 minutes.

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To prepare the rice, start by washing it first. Make sure there are 3-4 changes of water. Fill a medium saucepan with 4 cups with water (a tea mug is 250 ml), add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down to very low and cook for 10 minutes with the lid on.  After that time let the rice sit for 5 minutes. When about to serve fluff with a fork.

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Serve the curry chicken over the basmati rice, drizzled with a tablespoon of the sauce and garnish with parsley.

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Roasted curry chicken breasts with potatoes

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Another no-fuss dish that comes easily and quickly. It is perfect for family lunch or dinner but it could also be made for a friends gathering if you double the ingredients. The chicken breasts can be substituted with chicken thighs or drumsticks, in fact I believe they will come out even more juicier. This dish has it all. Fantastic taste with little preparatory work. All you have to do is marinade the chicken breasts with honey, curry, beer, cider and olive oil and let it blend for 15 minutes. While roasting the honey and beer turn to a sticky glaze with an addictive savor! I had some new potatoes and decided to roast them and serve as a side dish.

Ingredients:

For the chicken

650 g boneless chicken breasts

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon mild curry powder

1/4 cup amber beer ( I used skopsko )

2 tablespoons cider vinegar

Salt and pepper to taste

For the roasted potatoes

1/2 kg new potatoes

4 tablespoons of olive oil

Rosemary (I used dried as the one I planted is growing very slow 😦

Salt to taste

Wash and dry with kitchen towel the chicken breasts; cut them into chunks. Season with salt and pepper. In a bowl whisk together the olive oil, beer, honey, curry powder, vinegar and add the chicken chunks. Stir to get them evenly coated. Leave in the fridge for 15 minutes but it is absolutely fine if you get them in the oven immediately. Arrange in a baking pan adding the whole of the dressing and roast for 30 minutes at 230 C and another 20-30 at 250 until golden brown.

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While the chicken is in the oven, wash and peel the potatoes. Slice each potato almost all the way through in thin even slices. Then drizzle with the olive oil, salt and rosemary. I also added several carrots as I love their sweet caramelized taste. As you can see I always cover the bottom of the pan with foil to avoid sticking and save myself from trouble when washing 🙂

When the chicken is ready and out of the oven, reduce the temperature  to 230 C and bake the potatoes for about 40 minutes or until the edges start to turn slightly brown and crispy.

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When serving spoon some of the glaze from the pan over the chicken and garnish with the baked potatoes and carrots.

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