Savoury chicken breasts


This is a healthy and recipe that yields a tender grilled chicken dish that will have everyone asking for more.



I especially love the charcoal grilled version.

Ingredients:

4-6 chicken breasts, skinned

1 cup plain yoghurt

1 tbsp paprika

1/2 tbsp ground cinnamon

1/2 tbsp ground cumin

1/4 tsp cayenne pepper (to your taste)

4 garlic cloves, crushed

Juice of 1 lemon

6 tbsp oil

1/2 tsp fresh ground black pepper 1/2 cup grated onion
Pinch of salt or to your taste

Method:

Combine all the above ingredients in a plastic bowl. Add chicken, make sure it is all well mixed then cover and refrigerate for six hours or overnight.

Grill on a charcoal jiko oven grill or bake in the oven chicken as desired.

Serve hot with chapatti, ugali or rice and kachumbari or vegetable salad

Recipe at: http://www.nation.co.ke/Features/saturday/Savoury+chicken+breasts++/-/1216/1170436/-/8x85dg/-/index.html

Sweet Potato Patties

Ingredients:

1kg sweet potato
salt to taste
vegetable oil for shallow frying
flour for dusting

Method:

Wash the sweet potato thoroughly and boil it until cooked. Drain it and let it cool. Peel and mash the sweet potato and add enough salt to taste. Using your hands, shape the mash into thick patties (1/2 inch) and shallow fry them on both sides until golden brown. Use flour to dust your hands if the mash sticks to them.

Serves 3.

Red Bean Soup with Sweet Potato Patties

Ingredients:

500g red beans
100g butter
100g onion, chopped
50g garlic, crushed
10g dania, chopped
salt and pepper to taste
milk to garnish

Method:

Soak the red beans overnight. Throw out the water and add clean water. Boil until cooked, drain, retaining the liquid. Fry the onions and garlic in the butter until transparent, then add the beans and dania. Simmer for 5 minutes. Blend the mixture while checking the consistency by adding the retained liquid. Season to taste and garnish for serving.

Serves 10.

Coconut Rice

Ingredients :

1 cup white rice
1-cup brown rice
2 cups coconut milk
2 cups water
Pinch of salt

Method :

Mix together water, milk and salt and set to boil. In the meantime mix the rice together, sort it and rinse it a couple of times until the water is clear. Place the rice into the boiling liquid and let cook on medium high fire until the liquid evaporates. Cover and turn down the heat to its lowest and let steam for about 8 minutes. The grains should be soft through.

Fluff with a fork and serve 4

Fish in Sweet and Sour Sauce with Coconut Rice

Ingredients:

450g red snapper
11/2 tbsp lemon juice
1 onion, chopped
1 carrot, strips
250g courgettes, strips
1tbsp oil
¼ ripe pineapple, cubed
2tsp apple cider vinegar
1tsp sugar
1tbsp ginger, crushed
1 clove garlic, crushed
1tbsp soy sauce
Pinch chili powder
½ tsp salt
21/2 tsp corn flour
50ml water

Method:

Cut fish in cubes and dip in lemon juice. Lightly brown vegetables in oil. Add pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce, chili pepper and salt. Stir gently for 3-4 minutes. Add the fish and cook a further 5 minutes. Mix the corn flour with water and add to fish slowly just to thicken. Heat through 2 mins on low fire and serve.

Serves 1

Green Banana

Ingredients :

12 pcs green banana
Salt to taste

Method:

Peel the bananas and cut into half width-wise. Place in boiling salted water and cook until done.

Serves 3.

Creamed Spinach with Green Banana

Ingredients :

2 bunches spinach
Salt and pepper to taste
500ml single cream

Method :

Wash spinach and blanch in salted water. Put the cream in a frying pan and season it and let simmer for 2 mins. Meanwhile drain the spinach and let cool enough to handle. Squeeze out excess water by hand and chop finely and add it to the cream mixing well until coarsely smooth. Serves 3.

Fried Mothokoi

Ingredients :

1-cup pigeon peas
2 cups muthokoi
1 onion, finely chopped
2 tbsp oil
2 tomatoes, finely chopped
2 carrots, finely chopped
1 chicken stock cube
1 bunch Dania
11/2 tbsp curry powder
½ tsp chili powder
1 tsp turmeric
Salt to taste

Method :

Sort, wash and soak overnight the pigeon peas. Throw the water out, add clean water and boil until done. Do the same to the muthokoi but leave out the soaking. Fry the onion and carrot until it is brown and semi-cooked. Add tomatoes, curry powder, stock cube, peas, muthokoi, salt, chili powder and enough water for a sauce. Mix well and cook 10 minutes.

Serves 4.

Beef Samosa

Ingredients:

(pastry)
1 cup homebaking flour
2 tsp vegetable oil
salt to taste
(filling)
500g beef minced meat
2 onions, chopped
1 tsp chilli powder
1 inch ginger, crushed
1 tbsp lemon juice
½ bunch dania, chopped
salt to taste
(paste)
2 tbsp homebaking flour
water
oil for deep frying

Method:

(filling) Put the meat, ginger, chilli and salt in a frying pan and cook for 15 minutes. Add the chopped onions, dania and lemon juice. Simmer for 5 minutes. Remove from the heat and allow to cool.

(pastry) Sift the flour into a bowl and add the salt and oil. Add enough cold water to form a stiff dough. Knead well. Divide the mixture into 8 small balls. Flatten one ball at a time, brush it with oil and roll it out to the size of a saucer. Cook over a hot griddle for about half a minute on each side.

Cut them into strips of 3 inches wide. Fold the strip into a 3 cornered case and fill it with the meat mixture. Make the sealing paste with flour and water and seal the ends of all the cases. Fry in deep hot oil until golden brown. Drain on absorbent paper and serve.

Makes 8 circles.

Sesam Crepes with Bananas

Ingredients:
(batter)
125g wholemeal flour
1 egg
125ml milk
2 tbsp vegetable oil
125ml water
½ tsp salt
(filling)
4 tbsp sesame seeds, extra to sprinkle
4 bananas
5 tbsp honey
juice of 1 lemon

Method:

Beat the egg, Mix all the ingredients for the batter and let them stand for 1 hour. Lightly stir the mixture. Peel bananas, slice them and coat with lemon juice. Add 1 tablespoon of honey to the batter. In a non-stick frying pan, heat a few drops of oil and add one tablespoon of sesame seeds. Pour ¼ of the batter over the seeds.

Cook the crepe on both sides to a golden colour. Repeat 3 times to obtain 4 crepes. Fold the crepes to form pockets and arrange each crepe in a dish with the banana slices stuffed in. Pour some honey over them and sprinkle more seeds over them.

Serves 4.