Learn how to spice, Spatchcock or Butterfly your Chicken for an even and moist cook on my YouTube channel, ‘Ndudu by Fafa’.
This recipe is easy to follow and packed with all natural flavours . The smoky Red Chillies coupled with the Caraway seeds gives this dish a smoky and aromatic taste.
Best to serve this smoky and grilled Spatchcock Chicken with a bowl of crunchy Green Salad.
Don’t forget to like the videos in my YouTube channel, try the recipes and leave comments with your feedback.
INGREDIENTS
1.5kg or Corn fed free range or Organic Chicken
3 tablespoonful of Olive oil
1 large zest and juice of Lemon
MARINADE
50g of smoked dried Red Chillies
1 large Onion
2 cloves of Garlic
1 teaspoonful of Caraway seeds (Alternatively use Aniseed or Cumin seeds)
Salt to taste
SERVE
Thinly sliced 1 large Onion
15g of shredded fresh Basil (Alternatively you can use Parsley or Coriander)
METHOD
Watch how to create this tasty grilled Spatchcock Chicken on my YouTube channel, ‘Ndudu by Fafa’ below;
Don’t forget to subscribe, like the videos, leave comments and share.
All photos, recipes and videos are by the owner of this blog.
Sunday roast is a popular ritual in most homes in the UK, which might include either a Roast Lamb, Beef, Chicken and Potatoes, Yorkshire pudding, steamed vegetables and gravy. This recipe is a fool proof way of achieving the perfectly moist Chicken each time. In my experience of cooking and my upbringing of enjoying organically reared Chicken, I recommend you buy either a Corn fed , free range Chicken or better still an Organic Chicken. It makes a big difference to the taste and texture of the dish. Enjoy the video on my YouTube channel, Ndudu by Fafa, and the transcript below. Don't forget to subscribe, try the recipe, leave comments and share. Enjoy!
Ingredients
1.6kg of corn fed and free range Chicken or an Organic chicken.
30g of finely chopped fresh Thyme
4 cloves of peeled and thinly sliced Garlic
1 tsp of Ancho Chillies.
20 ml of Olive oil
500ml of Chicken stock
1 Jalapenos chilli
2 large Onions
20g of grated Ginger
10g of Greek basil or Basil (Optional)
Juice of 1 Lemon
Salt and Pepper to taste
Method
Place the sliced onions (huddled together as a base for the Chicken) in a roasting tray and place the Chicken on top of the Onions.
Marinade
Add 15g of grated Ginger , half the chopped Thyme, Lemon juice , Ancho chillies, Olive oil and salt to a bowl . Mix everything together and set aside.
Stuffing the Chicken
Insert the Garlic slices, the remaining Thyme, Ginger, Basil and Jalapenos chilli
into the cavity of the Chicken.
Pour the marinade over the Chicken and rub it all over the Chicken until its completely covered.
Cover the Chicken with a cling film and refrigerate it for a minimum of an hour.
To cook
Preheat your oven to 200*c
Remove the Chicken from the fridge and bring to room temperature , which can take up to 20 minutes.
Remove the cling film and discard. Add the Chicken stock and cover the Chicken with foil ensuring every opening is sealed. Place the Chicken in the middle of your oven and bake for an hour and 20 minutes.
Tip
Check the Chicken after 45 minutes and scoop some of the juices over the Chicken.
Remove the Chicken from the oven after an hour and 20 minutes and leave it to rest for about 5-7 minutes.
Carve your Chicken and enjoy with roast Potatoes, Salad, Vegetables, Jollof rice etc.
Watch how to cook the perfect Jollof rice to accompany your Chicken.
The perfect party Jollof Rice
All photos, Videos and recipes are by the owner of this blog.
Inspired by the classic Nigerian Pepper soup, is this recipe made with Kaffir Lime and Chicken.
This recipe has a perfect sweet, sour and spicy broth with the Ndudu twist.
Don't hesitate to leave comments and feedback about your experience.
Ingredients
3 finely chopped Kaffir Lime leaves
Diced Yam cubes
2 Chicken breast and Legs
1 large diced Onion
2 Green diced , Chillies
20g of blended Ginger
Salt and Pepper to taste
Zest and juice of 1 Lemon
10g sliced Ginger
1 litre of Ginger beer
Method
In a bowl add the Chicken, Ginger, Kaffir Lime, chopped Chillies, diced Onions and zest of the Lemon.
Mix everything together and marinade the Chicken for at least an hour in the fridge
Pre-heat the oven to 180*c
Transfer the Chicken and marinade to a casserole pot , slow cooker or Clay pot.
Add the ginger beer and place it in the oven and cook for about 30-40 minutes.
Place the Yam cubes in a saucepan with enough water that covers the Yam (about 2 cm above the Yam).
Place the Yam on a medium heat and cook for about 5-7 minutes. The Yam is cooked when it has a translucent look and there isn't any resistance when you insert it with a fork.
Remove the Chicken from the oven, add the Lemon juice, stir and leave to rest for about 5 minutes.
To serve
Strain the broth , using a fine strainer, shred the moist chicken and add to the broth. Sprinkle with Greek basil , Coriander or Kaffir Lime.
Enjoy!
All photos and recipes are by the owner of this blog.
