Category Archives: Hoender/Chicken

HOENDERMAGIES
Resep en foto: Gideon Louw
FOOD LOVERS RECIPES
Sous :
1 ui, gekap
½ rooi soetrissie, gekap
200 ml room
¾ koppie water
3 eetlepels bruinasyn
1 eetlepel balsamiese asyn
½ teelepel chillie vlokkies
½ teelepel sout
½ teelepel swartpeper
½ teelepel knoffel vlokkies Continue reading→

CREAMY LEMON PEPPER AND APPLE VINEGAR CHICKEN
Creamy lemon pepper and apple cider vinegar chicken with smashed baby potatoes, sweet carrots, creamed spinach and white rice with gravy. Apple cider vinegar is very underrated in using with meat and chicken. It provides a unique flavour and enhances the lemony tang.
8 pieces of chicken (bone in)
baby potatoes pre-cooked in microwave (skin on)
oil for shallow frying the chicken & potatoes
lemon and black pepper seasoning
100 ml apple cider vinegar
100 ml dry white wine (I used champagne as I had a bit left over … yes unbelievable)
200 ml cream
Continue reading→

OONDGEBRAAIDE HOENDER
12 stukkies hoender
300 ml cream mayonnaise
50 ml suurlemoen sap
speserye volgens smaak
sout en peper

Meng alles saam met so 100 ml water. Gooi oor hoender stukkies en bak in die oond tot gaar. Moet se was baie lekker gewees.
Ons het dit saam met aartappel en broccoli gebak geniet. En rys saam gemengde groente.
Resep en foto: Kotie Olivier

HONEY SOY BAKED CHICKEN THIGHS
Preheat the oven to 425°F (220°C).
1/3 cup honey
¼ cup low sodium soy sauce – I WOULD ADD BIT MORE
¼ cup finely chopped spring onions
2 tablespoons cooking oil vegetable oil or canola oil
1 ½ tablespoons garlic minced (or 4 large cloves garlic, minced)
1 tablespoon white vinegar or rice wine vinegar – I WOULD ADD BIT MORE
1 teaspoon sesame oil
¾ teaspoon fresh minced ginger
2 ½ pounds (1.2 kg) chicken thighs – skinless
salt and pepper to season
fresh chopped parsley to garnish
Continue reading→

POUNDED LEMONGRASS CHICKEN
4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 skinless, boneless chicken breasts, pounded to ½-inch thickness or thighs skin on bone in
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
lime wedges Continue reading→

SATAY CHICKEN MINCE AND VEGGIE STIR FRY
This easy and delicious stir-fry can be made with chicken mince or chicken breast strips. The mince version is very versatile, it can be served on steamed rice, Asian noodles or in lettuce leaves like a sung choi bao
3 teaspoons sesame oil and some more olive oil for frying
500 g chicken breast mince
1 tbsp soy sauce
2 tbsp vodka
2 tbsp maizena
1 onion sliced
1 green capsicum, sliced
125 g French style green beans, halved
125 g mushrooms, sliced Continue reading→

CREAMY THYME AND LIME CHICKEN
8 chicken pieces, bone intact
fresh thyme
50 ml fresh lime juice
150 ml fresh cream
oil for browning chicken
pinch of Maldon sea salt

Heat a heavy based pan and pour just enough oil to spread over the bottom. Fry the skin side of chicken pieces until golden brown then sprinkle with salt and turn over. Once the other side is also browned, pour the lime juice over and add the fresh thyme to the pan. Put lid on and simmer until the chicken is cooked. Pour the fresh cream over and turn the heat up a bit until the cream starts bubbling. Check seasoning and serve with rice or boiled potatoes.
Recipe and photo: Elsabie Templeton

PERFECT ROAST CHICKEN IN BRINE
1.5–2 kg whole chicken
6 % brine: 300 g table salt dissolved in 5 litres water (600 g coarse salt)
1 lemon
1 bunch thyme
125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
30 ml dry white wine

For the gravy (optional):
20 ml dry white wine
250 ml (1 cup) chicken stock
1 tsp Dijon mustard
1 sprig tarragon
1 sprig parsley Continue reading→