Recipe Wednesday #5: Murtz’s Gran’s Kuku Paka Chicken

This week’s recipe from our very own Project Lead Murtz! He’s the heart behind Casserole, working away to develop, design and grow the service, and can make a mean meal to boot!

This recipe comes from Murtz’s Gran’s stockpile of delicious dishes, and one that Murtz has claimed in the past is his favourite. If you are a vegetarian, I’m sure switching chicken for sweet potatoes, pumpkin, or squash would be a delicious alternative.

So without further ado, take it away Murtz!

My gran’s Kuku Paka chicken

This is a recipe that my gran always cooks for the family, it’s an East African Asian dish and has a mixture of East African flavours like coconut mixed with Asian spices and chillies.

It’s really great with rice and pretty easy to cook for large numbers of people.

Here’s what you’ll need:

  • 1 whole chicken; skinned cut in quarters
  • 3 garlic cloves (or garlic paste)
  • 1-2 tablespoons crushed ginger(or ginger paste) (depending on how ginger-y you want it)
  • 3-4 Green chillies (or dried chilli flakes/powder)
  • 1 tablespoon Lemon juice
  • Salt to taste
  • 1 tablespoon of oil
  • Medium onion; chopped fine
  • 6 medium potatoes; peeled, and cut into quarters
  • 2 cans of chopped tomatoes
  • Half a teaspoon of turmeric
  • 400 ml of warm water
  • 1 can of coconut milk
  • Chopped coriander for garnish
Instructions:

If your chicken is whole, cut it into quarters and add 3 crushed garlic cloves (2 teaspoons of garlic paste) and the ginger, lemon juice, and salt and marinate the chicken for a couple of hours.

In a big pot on the hob, heat up the oil and fry the chopped onions until they are golden, add the chicken and cook for around 10 minutes. Add in the chopped tomatoes and mix it all up.

Add in the potatoes to the pot with the turmeric and cook it for another 5 minutes.

Add in the warm water and put the lid on to simmer for 15 minutes.

Finally add in the coconut milk and let it simmer for a final 10 minutes.

When serving add on some freshly chopped coriander and serve with rice.

Recipe Wednesday – #2 Braised Chicken in White Wine and Mustard

It’s that time of the week again – round two of Recipe Wednesday (check out round one here) is upon us and this week’s recipe is from my very own stockpile of dishes. For those of you who may not know, on top of being Casserole’s community and engagement manager, I’m a bit food obsessed (what a surprise!). I occasionally run a pop-up supper club with a colleague, wrote a dissertation about Come Dine With Me (really!) and generally fill my days thinking of my next meal.

NOTE: That's not the chicken dish... that's a turkey.

This particular recipe is my Mom’s absolute favourite – it was discovered in a book about a woman who set up a restaurant in the South of France a decade ago, and hasn’t left my family since. It now features often when the whole family gets together, and has become a staple when I cook for friends – its cosy, fairly easy and full of flavour, and always reminds me of home. I think it’s best served with some robust mashed potatoes and maybe a bit of something green on the side, but would also be nice with egg noodles, crusty bread, or roasted veg.

Enjoy!

Rachel

PS – If you don’t have a flameproof skillet or pan, use a frying pan for the first bit, then transfer the contents into a casserole dish or baking pan before putting it in the oven (that’s what I do!)

PPS – We want your recipes! Send them in to hello[at]casseroleclub.com with a bit of a story about what food means to you and/or an anecdote about your dish to be featured in future Recipe Wednesday! 

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Braised Chicken in White Wine and Mustard

Ingredients:

  •             1 cup/ 250 mL light, perfumed white wine like Sauvignon Blanc
  •             3 tablespoons/ 45 mL Dijon mustard
  •             2 tablespoons extra virgin olive oil
  •             One 3 ½ to 4 pound/ 1.5 to 2 kg chicken with giblets, cut into serving pieces
  •             2 medium onions, cut into paper thin slices
  •             Sea salts and freshly ground black pepper
  •             Flat-leaf parsley, for garnish

Directions:

  1. Preheat the oven to 4750F/ 2450C/ gas 9.
  2. In a small bowl, whisk together the wine and the mustard, reserve.
  3. Heat olive oil in a large, flameproof baking pan or skillet over medium heat and brown chicken on all sides, 6 to 8 minutes. Remove pieces as they are browned. Add onions to the pan, stir, and cook until they are tender and turning slightly golden at the edges, 4 to 5 minutes. Return chicken to the pan along w/ the giblets, and season it w/ salt and pepper.
  4. Pour wine mixture over the chicken and place the pan in the center of the oven. Bake until the chicken is golden on top, about 25 minutes, turn each piece, then continue baking until the chicken is baked through, an additional 20 to 25 minutes.
  5. Transfer the chicken to a serving platter. Place pan over low heat, and, using a wooden spatula, stir the cooking juices in the pan, scraping up any browned bits that have stuck to the bottom. Taste the sauce for seasoning, then pour it evenly over the chicken. Garnish with parsley and serve.