Two years ago, I was given a small bush of chillis, who had a reputation despite it’s minimal size of being little bastards. The bush grew from one to five feet. Every year it loads with small but powerful spicy bags, so unpalatable that they cure sinusitis and rhinitis, so unbearable that I hardly use more than one in a meal for two.
I often make this chilli jam, but I don’t like it very hot, so I can enjoy all the flavours of the food . Anyway this jam recipe is quite moderate and may became more spicy, just by adding more chillis. This sauce serves to flavor or marinate various dishes: burgers, chicken wings, steaks … whatever you want.
SERVE: 2 PEOPLE TIME: 60MIN
3 red peppers
3 tbsp of chillis
3 cloves garlic
Zest of 2 lemons
1 tbsp of salt
2 and 1/2 cups of sugar
1/2 cup of water
1/2 cup of vinegar
1 kg of chicken wings
2 rosemary stalks
1 tbsp of paprika
1/2 tbsp of saffron
1 clove garlic
1 tbsp of coarse salt
1 tbsp of oil
In a robot or grinder, place the peppers, the chillis, garlic and the zest of the lemons and grind to a paste.
Place the paste in a pan and add the vinegar, salt and sugar. Turn on the heat and simmer until the liquid reduces to half. Place the jelly in an airtight bottle (no need to store in the refrigerator).
Cut the wings in half, and marine them with the remaining ingredients, with at least 3 hours in advance (or overnight if you like).
Place the wings in a preheated oven (200 ° C) for 40 minutes, turning them in the middle.
Remove the wings and serve them with the jam.
The first time I used this kind of technique (here), I was so surprised with the result I decided to do it again. Only now instead of herbs, I used spices.
Actually I think the butter acts as a wonderful conductor of all the flavors that we want to use, and the result once again was just perfect: Roasted chicken with a delicious crispy skin and all that ocean of spices infused inside the meat.
SERVES: 4 TIME: 90 MIN
1 chicken (I used free range, approximately 1.5kg)
2 tbsp butter
1 dried chili
1 teaspoon of each spice: turmeric, curry, paprika, cinnamon and ground ginger
1 clove of chopped garlic
2 tbsp of olive oil
Turn the oven to 190 °.
In a bowl place the softened butter, add the spices, salt, chopped chilli and chopped garlic. Mix to obtain an uniform paste.
Place the chicken on a baking tray and insert your fingers carefully between the skin and the meat, arranging space for the butter. Place small portions under the skin, trying not to tear it.
Within the cavity of the chicken place the half orange.
Drizzle the chicken with olive oil and a little salt and massage to spread the grease evenly.
Put the baking tray inside the oven and bake the chicken for 60-80 min (depending on it’s size).
When ready, turn the oven off and let the meat rest for 15 minutes.
Serve with white rice or roasted vegetables.
Making a good roasted chicken has a lot to say … It’s true! Chicken is a cheap meat, but it’s undoubtedly one of the most appreciated meat worldwide! There are millions of recipes with chicken and I bet each of one that enjoys a good roast, have that special recipe that is always better than others …
I don’t dispense a good roasted chicken … I love the flavor of the vegetables and the crunchy skin. But there are tricks, you know ??
This recipe for roasted chicken is different because the spices are all inserted between the skin and the meat … great isn’t it!
2 cloves of garlic
2 tbsp Butter
Salt and pepper
1 tbsp Oil
Zest of 1 lemon
Aromatic herbs to taste: I used thyme, parsley, basil, bay leaves and rosemary
In a bowl place the softened butter.
Chop the herbs finely and add them to the butter, lemon zest, salt and pepper and the finely chopped garlic. Mix well.
Place your fingers between the chicken skin and the meat. Start at the chest (it’s easier). Keep inserting your fingers and arranging space (carefully so that the skin does not tear).
Take portions of butter and put it in these spaces.
Put some butter in the cavity of the chicken.
Drizzle the chicken with a little olive oil and season with salt and pepper. Massage.
Take it to a preheated oven (200C) for 60-80 minutes (depending on it’s size).
Let it stand about 15 minutes before serving.
Serve with roasted vegetables.
2 Chicken Breasts
1 Onion (cutted into cubes)
1 Tin of Soy Sprouts
White Mushrooms 100g
1 Bunch of Coriander
1 Carrot on Sticks
1 tbsp Oil
2 tbsp Oyster Sauce
2 tbsp of Soy Sauce
1 tbsp Sugar
1 tbsp Vinegar
2 cloves of minced garlic
Heat a pot of water with salt .
Heat the wok with the oil .
Cut the chicken breasts into cubes and saute them .
Add the carrot sticks , the onions and the sliced mushrooms .
Add the garlic , the diced courgette and the soy sprouts . Cook about 2 minutes .
In a bowl combine the soy sauce, oyster sauce , vinegar and sugar. Stir until the sugar dissolves and add to the wok . Stir and cook about 2 minutes .
These minutes are perfect to cook the noodles. When the water boils, turn off the heat, add the noodles and cover for 1 minute .
Drain them and rinse through cold water to stop the cooking .
Add the noodles to the wok and stir .
Serve immediately with chopped coriander .