Chicken Tikka and Vegetables

Christmas is usually a stressful time for the one’s who are cooking.  To ensure a relaxing Christmas, make dishes that are simple and delicious.  This recipe is simply to prep and all you have to do is put the chicken and vegetables in the oven and go and enjoy the day.  

To make the chicken Tikka you need to buy good quality Tikka paste instead of making one.


1 whole chicken

2 tablespoon Tikka Curry paste


Preheat oven to 180 degrees

Rub the paste over the chicken and let it stand for half an hour.

Place Chicken on a baking dish and cook for two hours or until cooked through.


To check if Chicken is cooked, poke the thighs with a skewer if it is clear than it is cooked.  

To make the Tikka vegetables you need the same Tikka paste you used for the chicken and red wine vinegar.


750 g baby potatoes halves

1 large cauliflower chopped in florets

250g Brussel sprouts halves

Coriander to garnish.

1 tablespoon tikka curry paste

Red vinegar to drizzle

To make  the Tikka vegetables

Preheat oven to 180 

In a baking dish add the paste, vegetables and red wine vinegar amd combine.

Place in the oven and bake for an hour or until vegetable are tender and crispy.


If you are cooking the chicken and vegetables together.  Half way through the chicken cooking time add the vegetables in the second oven tray. 

To make the cucumber sauce

Chop cucumber, add yogurt, and a squeeze of lemon.

To make the red wine vinegar sauce.

Add red wine vinegar, salt and sugar and mix.  Taste to your preference.  

The asparagus salad will take less than ten minutes to make.


250g Asparagus

handful of walnuts

Handful of pine nuts

Handful of dried cranberries

Red wine vinegar to drizzle 


Blanch asparagus for 5 minutes in boiling water.

Drain Asparagus

On a salad plate add the Asparagus , nuts and cranberries and drile with red wine vinegar.  

Chermoula Chicken


So this weekend I cooked for the whole family.   This recipe is perfect for large families coming over for lunch or dinner.  All you need to do is marinate the chicken the night before and when you are ready to cook place it in the oven or grill.  This dish is loaded with spices, cumin, paprika, dried chilli and coriander.


1 tablespoon crushed chilli

1 tablespoon paprika

1 tablespoon ground cumin

2 onions quartered

1 teaspoon chopped ginger

2 garlic cloves

2 bay leaves

2 tablespoon chopped coriander

125g olive oil

½ lemon juiced

2 kg chicken thighs

salt to season



In a food processor add all the spices, onions, ginger garlic, coriander, bay leaves and lemon.  Process until it is a smooth puree.

Place in a bowl for ten minutes to let the flavours develop.

Add the chicken thighs and mix well.  Let it marinate in the fridge overnight.  (The longer you leave it the better)

Preheat oven to 220ºC for ten minutes or until oven is hot.

Remove two trays and line with non stick baking paper.  Place chicken on the trays and place in the oven.

After ten minutes reduce heat to 200º.

Bake for 30-40 minutes or until cooked thorough.



This dish serves 16











Chicken Zucchini Noodle Soup


Zucchini is a great substitute for  soba or egg noodles or even pasta. I added the Zucchini towards the end.  The soup has a tangy taste and  it taste’s delicious.


4 chicken thighs

1½ cups water

1 onion chopped

1 diced celery

1 red chilli diced

1 garlic clove crushed

400g canned tomatoes

1 tsp tomato paste

Pinch of smoked paprika

½ tsp ground cumin

1 Zucchini (use a potato peeler or a spiraliser to create noodle shape)

½ red capsicum diced

salt and pepper to season

A handful of coriander



Place the chicken and water in a saucepan and bring to the boil, cover and simmer for 15 minutes.  Turn the heat off and let the chicken cook for a further 5 minutes, Remove the chicken from the stock and set aside.

Heat 1 tbsp. of olive oil, cook onion, celery, garlic, capsicum and chilli for 5 minutes.  Add the smoked paprika and cumin and cook for 1 minute or until fragrant.

Add the chicken stock and tomatoes and tomato paste and cook over low heat for 5 minutes.

Shred the chicken and add to the pan, add the zucchini noodles and cook for 2 minutes or until zucchini is soft.

Put heat off and add coriander.



This dish serves 2


Try theses dishes

Poached Chicken Soup

Poached Chicken Meatballs

Turmeric Chicken and Carrot Noodle











Poached Chicken Soup


Another great winter warmer.  This dish can be made during the weekend and stored in the freezer for mid-week or during the week.  Feel free to add noodles or vegetables to this dish.   This chicken soup is cooked in onions, spring onions, chill, ginger, tamari and mirin.  The chicken continues poaching in the soup after putting the heat off,


1 whole chicken chopped

3 litres water

1 onion quartered

6 spring onions cut in lengthwise

2 green chilies cut lengthwise

3¼ inch ginger cut lengthwise

¼ cup tamari

3 tbsp. mirin



In a large saucepan add the water, onions, spring onions, chillies, ginger, tamari and mirin and bring to the  boil.

Add the pieces of chicken to the soup, when it starts simmering, reduce the heat to low and continue simmering for 20 minutes.

After twenty minutes  cover and switch the heat off and leave  the chicken to poach for an hour in the soup.

After an hour, remove chicken and slice it or use a fork to remove the flesh from the bone and return it to the pan. Enjoy.



Dish serves 4

Feel free to add noodles, vegetables or have a small bread roll.


Try these poached dishes

Poached Chicken Meatballs

Crust less Chicken Quiche

Poached Pear with Black Tea
























Spicy Chicken Wings


It’s interesting how a one spice mixture can be versatile.  Had first used this mixture to make spicy potatoes in the Lamb Cutlets with Spicy Potatoes recipe, then used the same spice to make the Spicy Sweet Potato and Chicken Wings.  Last Saturday I made spicy chicken wings with the same ingredients. Unlike the sweet potato and potatoes, I marinated the chicken wings for an hour and placed the lemon juice on the wings before baking.


10 chicken wings

¼ cup olive oil

1 tsp mustard seeds

1 tsp. ground cumin

1 tsp coriander

1 tsp paprika

1 tsp turmeric

¼ tsp chili flakes (add more for a Spicer kick)

1 clove garlic crushed

2 tbsp. lemon juice



In a bowl add the oil and spices and mix. Place the chicken wings in the bowl and mix with the spices.  Let it rest for an hour.  Feel free to leave it longer.

Preheat oven to 180ºC.

Line baking tray with none stick baking paper.

Add the lemon juice to the chicken wings before baking.  Place chicken wings  on the tray and bake for 30  minutes or until crispy.

Serve with salad.



Serve 2

If you don’t have mustard seeds, use mustard powder.


Try these dishes, They use the same ingredients.  

Chicken Schnitzel and Lamb Cutlets with Spicy Potatoes

Chili and Honey Barbeque chicken and Spicy Grilled Steak




Spicy Sweet Potato and Chicken Wings


Yesterday I decided to experiment and made spicy sweet potato.  Loved this dish because it has both the sweet and spicy taste and delicious.  The spicy taste comes from the cumin, coriander, chilli and the sweet taste comes from the natural sweetness of the sweet potato.  I combined the dish with salt and pepper chicken wings.  Yes, it is plain but you don’t want the food to have too much spicy or it will overtake the flavour. of the spicy sweet potato.

To Make the Spicy Sweet Potato

2 medium sweet potato or  1 large sweet potato

¼ cup olive oil

1 tsp mustard seeds

1 tsp. ground cumin

1 tsp coriander

1 tsp paprika

1 tsp turmeric

¼ tsp chili flakes (add more for a Spicer kick)

1 lemon

Salt for seasoning

To make chicken wings

10 chicken wings

2 tbsp. oil (feel free to add more oil)

Salt and pepper for seasoning


To Make chicken wings

Preheat 0ven to 180ºC

Mix chicken wings  with oil, salt and pepper.

Line baking tray with non stick baking paper.  Add chicken on the tray and place in the oven.

Bake chicken wings for 30 minutes or until crispy.

To make the spicy sweet potato

Preheat oven to 180ºC

Chop sweet potatoes into wedges.

In a bowl add all the spices and lemon.  Add the sweet potato and combine with the mixture.

Place sweet potatoes in a baking tray and bake for thirty minutes or until cooked.


This dish serves 2

You can have spinach or a salad on the side

If you don’t have mustard seeds add 1 tsp. of mustard powder.

Try these spicy dishes or sweet potato dishes

Lamb Cutlets with Spicy Potatoes

Paprika Chicken and Sweet Potato Chips

Mexican Bowl

Spicy Chicken Salad

Turmeric Chicken and Carrot Noodle


Not only is carrot good for your eye sight and a good source of Vitamin A.  It also helps boost your immune system, has carbohydrates, iron, vitamin K and is one of my favourite vegetables.  The carrot noodles goes well with the turmeric chicken which is marinated in coconut milk and turmeric.  I made a lemon dressing to compliments this dish.


To make the Turmeric Chicken

4 chicken thighs

2 cloves of garlic

31.25 ml of coconut milk

1 tsp turmeric powder

1 tsp fish sauce

To make the Carrot noodles

2 carrots

50g dried vermicelli noodles

To make the Lemon dressing

62.5 ml lemon

30 ml fish sauce

I tbsp. honey



To make the turmeric chicken

Preheat oven to 180ºC

Add the turmeric, fish sauce, garlic and coconut milk in a bowl,  Mix well and coat chicken.  Wrap the bowl with cling wrap and keep in the fridge for two hours or overnight.

Place chicken in the oven and roast for 25 minutes or until cooked.


To make Carrot noodles.

Use a potato peeler to make the thin noodle shape for the carrot noodles.

Boil water.  Once the water is boiled add the carrots and vermicelli noodle in a sauce pan.  Boil for 1 minutes and run it through cold water to stop it from cooking.

To make Lemon dressing

Add the lemon, fish sauce and honey in a bowl and mix.

In a bowl add the noodles, slice the chicken and drizzle the lemon dressing over the chicken and noodles.



This dish serves two

I didn’t add salt because the fish sauce is salty for me.  Feel free to add salt.

Don’t pour all the lemon dressing on your noodles, pour a bit and taste, if you want more add.

Use a grill pan instead of the oven.

If the chicken is too much, use it to make a sandwich the next day.


Try these lime recipes

Chilli Lime Chicken and Stir Fried Rice

Lamb Larb

Kaffir Lime Panna Cotta with Tropical Fruits









Roast Chicken Pizza


A simple and tasty lunch idea from the leftover Roast Chicken.  I had made roast chicken yesterday and there was some leftover.  So I  made a roast chicken pizza with bread instead of pizza dough.


Leftover roast chicken

1/3 cup mozzarella chess

Handful of spinach

1 tbsp. barbeque sauce

2 slices rye bread



Preheat oven to 180ºC

Spread the sauce evenly on the bread.  Add pieces of chicken, spinach and the cheese.

Bake for 15 minutes or until golden brown.



This dish serves 1

How to make roast chicken. Roast Chicken.

Try these leftover dishes

Leftover Chicken Salad

Spicy Chicken Salad

BBQ Chicken Pizza


Roast Chicken



Made roast chicken for the first time.  I usually roast chicken highs, breast, or drumsticks but never a whole bird.  One of the things I learnt about roasting a whole bird is that it is quiet simply, you marinate it, put it in the oven for 1½ hours and you are done.


½ a tsp smoked paprika

1 tbsp. paprika

1 tsp cumin

1 tsp coriander

1 clove of garlic crushed

1 lemon

2 tbsp. olive oil (add more if it is to lumpy)

Salt and pepper

720g baby potatoes



Add the garlic, smoked paprika, paprika, cumin, coriander, pepper and salt in a bowl add the olive oil.  Mix to a smooth paste. Pour on the chicken and massage and marinate for 4 hours or longer.  Place chicken in the fridge. (You can even do it the night before.)

Pre heat oven to 180°C.

Remove the chicken from the fridge and squeeze lemon over the chicken.  Massage chicken with the lemon juice.  Place a piece of lemon in the cavity.

Place the chicken  in a baking dish, breast facing upwards, and wrap aluminum foil over the chicken so the spices don’t burn.  Bake chicken for 1½ hours. or until cooked through.  Press skewer through chicken thighs to check if the thigh juice runs clear,  If it runs clear it is cooked.  Leave chicken outside to rest for 15 minutes, uncovered.

Bake potatoes for 30 minutes or  until crunchy in a separate dish.



Serve 4

Feel free to use Italian herbs or other vegetables.


Try these grilled dishes

Roast Beef

Chicken Tikka with Steamed Veggies

Chili and Honey Barbeque chicken












Paprika Chicken and Sweet Potato Chips


A childhood dish reinvented.  Whenever we went out for lunch I always ordered fried chicken and chips and it came with some salad.  I swapped fried chicken for baked chicken, potato fries for sweet potatoes and added spinach.  I baked the chicken and sweet potatoes with paprika and seasoned with salt and pepper.


1 chicken thigh

23g of sweet potato.

½ tsp paprika

½ smoked paprika.

BBQ sauce to drizzle

Handful of spinach to serve

Salt and pepper to season

Olive oil to drizzle



Preheat oven to 180ºC

Remove two trays. In one tray. Dry rub the chicken thigh with smoked paprika, salt and pepper.

Cut the sweet potatoes into chip shape. In the second tray sprinkle the paprika on the sweet potato and drizzle olive oil.

Bake for 25 minutes or  until cooked.

Place spinach on a bowl, add sweet potato and chicken.  Drile BBQ sauce.


This dish serves 1

To make a bigger portion increase the quantity.


Try these sweet potato dishes

Mexican Bowl

Cottage Pie

Spicy Chicken Salad