Spicey Oven bag Chicken

Do you have those lazy days where you do not feel like cooking anything ''complicate'' ? I certainly do. This oven bag chicken recipe saves me because, I just spice, stuff and throw it into an oven bag and relax. It can be served with a vegetable for a light meal. Let's get started....

INGREDIENTS

1 whole chicken (washed and drained)
4 carrots (peeled)
1 onion (cut into large chunks) 
4 large potatoes (cut into halves)
Fresh rosemary
Garlic cloves (peeled)
2 Tbsp Black pepper
3 Tbps paprika powder
3 Tbsp coriander powder
1 Tbsp oil
1/2 tsp cayenne pepper 
1 oven proof bag
String 
1 Tbsp flour  

METHOD
  1.  Preheat oven to 190 degrees C (see oven bag instructions first)
  2. Wash and drain chicken. Score chicken with a sharp knife one the breast and thigh area for heat to penetrate
  3. Dust oven bag with flour
  4. Generously salt chicken inside the cavity and outside
  5.  Combine garlic, paprika, coriander, cayenne, black pepper and oil in a bowl.
  6. Rub in mixture onto the outside and inside of the chicken well
  7.  Stuff chicken with carrots and onion (they should be lightly oiled and salted). Or leave around the chicken
  8. Stuff fresh rosemary into the skin of the chicken and around the bag
  9. Throw in the potatoes(they should be lightly oiled and salted)
  10. Release air in bag and tie tightly with string
  11.  Place on oven tray and cook or 25-30 minutes
  12. Carefully remove from oven and allow to cool down 
  13. Carve chicken and serve with a fresh vegetable. Enjoy

Chef Tips
  • read your oven bag cooking instructions first before reading as temperatures vary 
  • when chicken is ready avoid opening the bag immediately due to the hot air in the bag 
  • add different vegetables of your choice





 

Comments

Post a Comment

Popular posts from this blog

Cibwabwa (Pumpkin Leaves in a Peanut Sauce)

Image
Ifisashi.... Pumpkin leaves are very nutritious. They contain iron, vitamin A and C as well as proteins. They are widely eaten here in Zambia. In fact, you can find them growing almost anywhere. If cooked right, it's a delicious creamy dish which mostly goes with our staple food nshima or any starch you fancy.  This tasty and filling dish was cooked on a mbaula (brazier) but can also be cooked on your stove. There are variations on the method of cooking this dish, this is just one of them. And if you have not cooked or even tasted it, please have a go at it. It is yummy! Look out for my next post soon. Happy cooking.. INGREDIENTS 180g (3 cups) pounded groundnuts 1.25g (1/4 teaspoon) bishikisa /bicarbonate of soda (optional) 11.36 g (2 teaspoons) salt 1 1/2 cups water 3 medium sized tomatoes 1 large onion a bundle of fresh chibwabwa /pumpkin leaves INSTRUCTIONS Pumpkin leaves are covered in fibers which need to be removed. Holding the leaf upside down, pull g...
Read more

Vimbobo (pork trotters )

Image
Pork... I can barely stand it, especially the smell. But, I don't mind cooking it. Today's recipe is pork trotters AKA vimbombo . When cooked right, the meat should easily fall off the bone in a thick and gooey like gravy,yum yum😋. I feel these trotters should not be heavily spiced as they have a flavor of their own. They take quite a few hours to cook but easy to prepare. I cook them quite differently from how they are normally cooked here in Zambia . How? You may ask, well, I first brown my trotters  in a little oil then throw them in gravy and let them simmer away while I carry out my day.Simple😃 Lets see how it goes. INGREDIENTS 1 pkt pork trotters 3 large tomatoes 1 large onion Salt and pepper Cooking oil Pinch of cayenne pepper and paprika 2 TBSP tomato paste UTENSILS Thick bottomed pot METHOD Rinse your trotters under clean running  water and Set aside to drain. While they drain, grate tomatoes and  cut onion into small cubes (if you ha...
Read more

The Kapenta Quest

Image
For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste. Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes. With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from...
Read more