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Cover: Charlie's Chicken

Recipes with cinnamon powder

16Apr 12

Maple Roasted Chicken

Maple Roasted ChickenRoast chicken is always delicious, even when you do nothing else with it but bung it in the oven.  This maple roasted chicken with all of its sweetness and stickiness is a true delight.  One of the best things about it is that you can throw it all together the night before, let it sit in the fridge overnight soaking up all of the flavours, and then simply bung it in the oven when you are ready to prepare it.

It’s quite rewarding to eat and a great idea for entertaining on a warm spring Sunday afternoon when your friends come round.  Share it with them, along with a few glasses of your favourite white wine.  I always serve mine up with a big mixed salad, but you could also steam up some fresh spring vegetables if you fancy an entirely warm meal.

Ingredients:

  • 18 chicken wings or thighs, with bone and skin
  • 200ml apple juice
  • 3 tbsp olive oil
  • 5 tbsp maple syrup
  • 2 tbsp soy sauce
  • 7 garlic cloves, in their skins
  • 1-2 tsp cinnamon powder

Steps:

  1. Place the chicken thighs into a large dish.  Drizzle over the maple syrup, pour over the apple juice, the oil, the soy sauce, garlic and cinnamon powder and stir until all of the chicken pieces are covered.  Cover the dish and put it into the fridge to marinate overnight.
  2. When you are ready to cook the chicken, take the dish out of the oven and let sit at room temperature whilst you preheat the oven to 200ºC.
  3. If you have not used an oven-proof dish to marinate the chicken, you will need to transfer the chicken, along with the marinade into one now, or into a roasting tray.  Turn the chicken pieces so that the skin is at the top.
  4. Roast the chicken in the oven for 1 to 1 ½ hours, or until the chicken is thoroughly cooked and has turned a deep sticky brown.

Serve alongside a big bowl of mixed salad and with fresh buttered bread. You could also wash it down with this kirsch and lemoncello Tanqueray presse that has a hint of maple that would complement the meal.

Duration: 15 minutes to prepare, overnight to marinate, up to 1 ½ hours to cook

Recipe for: Serves 6

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03Apr 12

Chicken Thighs with a Chilli Chocolate Sauce

Chicken with a Chilli Chocolate SauceHave you ever tried eating chicken with a chocolate sauce? I was looking for a sauce that really used chocolate as a main ingredient, rather than one where a token piece of chocolate was thrown in, and this chicken thighs with a chilli chocolate sauce dish is what I ended up creating.  I’m sure there’s much room for improvement as I experiment with the idea of using chocolate with chicken, but I’ll share this one with you for now, so that you can try it and see what you think.  The combination of flavours is certainly unusual and could well be an acquired taste, but I enjoyed it! Not sure you will? You could also give this versatile sauce for both meats and fish a go.

Ingredients:

  • 2 chicken thighs, skin on
  • 6 cloves
  • 2 small red chillies, de-seeded and chopped
  • 1tsp cinnamon powder
  • 1 clove garlic, minced
  • 2-3 wine glasses of white wine
  • 2 tbsp light olive oil
  • 3-4 shallots, or 1 small onion, finely sliced
  • 2 tbsp dark chocolate powder
  • 2-4 tsp good balsamic vinegar, according to your taste
  • 1 tbsp soft dark sugar
  • 1 tbsp sweet natural yoghurt

Steps:

  1. Preheat the oven to 190ºC and roast the chicken thighs for around 40-45 minutes or until they are cooked throughout.  As always, check this using a skewer to the thigh to ensure that the juices run clear.
  2. Halfway through the chicken’s roasting time, begin to make the sauce.  Heat the oil and fry the shallots with the cloves and cinnamon in a shallow-based pan on a medium heat until the onions are really soft.
  3. Add the minced garlic and fry for a few more minutes.
  4. Add the white wine, the chocolate powder, the brown sugar and the balsamic vinegar and bring up the heat until the sauce is very close to the boiling point.  Reduce the heat immediately and simmer the mixture to a viscous reduction over about 10 minutes.
  5. Add the yoghurt and stir it in.  Scoop out a little of the sauce onto a teaspoon, let it cool a little and taste it.  Add more yoghurt or sugar to taste if necessary.
  6. Remove the skin from the roast chicken, and drizzle the chocolate sauce over the hot chicken to serve.  Season with salt and pepper to taste.

Duration: 15 minutes to prepare, 45 minutes to cook

Recipe for: 2 servings

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