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











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