Pineapple Ginger Honey Chicken.

We are keeping it sweet and spicy in this recipe that can be done two ways.

The pineapple, ginger, jerk seasoning and honey make the main flavour base for the chicken.

You can choose to bake then toss in the sauce which you will have simmered down, or you can grill the chicken in a pan then add the marinade to cook down and cost them through. I tried both ways and they are equally delicious.

The heat and spiciness of the jerk seasoning go so well with the sweetness of honey and pineapple. Uganda pineapples are the sweetest, they will have your tastebuds dancing in delight. The ginger adds a tang and burst of flavour and of course you can never go wrong with some garlic and lemon when it comes to chicken.

Our ingredients are:-

  • 1 tablespoon each of honey, apple cider vinegar, blackstrap molasses.
  • A pinch of black salt
  • Crushed very ripe pineapple 2 cups (puréed pineapple)
  • Juice of one lemon
  • I teaspoon each, ginger powder,  garlic powder,  dried mixed herbs and paprika.
  • 1 tablespoon of jamaican jerk seasoning.
  • 1 kg Chicken pieces. ( I used wings both thighs and legs will work well too, just cook longer).

Mix all the above well.

Trim and clean your wings. Add marinade and refrigerate overnight or at least four hours.

The longer you marinate, the more the flavour spreads out in the chicken.

Preheat oven to 180°C 

Brush oil on baking rack arrange wings skin down and brush a bit of marinade bake for  about 40 minutes.

Turn and bake for about 10 minutes more to brown the other side. 

As wings bake, in a small pan heat remaining marinade till it boils, then reduce to a simmer till it thickens, if too runny you can add a teaspoon of cornstarch mixed with 1 tsp water to thicken.

Put in a large bowl, add the now ready wings and toss in the bowl with some fresh chopped coriander leaves and some toasted sesame seeds. 

You can also grill them on the stove top and add the marinade last to simmer off and coat the chicken for the last 20 minutes of cooking. Ensure it doesn’t burn.

Serve with plantains or roast potatoes and a salad for a tasty, sweet and spicy meal. 

Had mine with deep fried potatoes and avocado kachumbari.

Remember to eat with your hands. 🤗

Ossobuco and Spaghetti.

A simple way to enjoy your beef ossobuco. I like this dish as it has its own flavour and whichever spices or flavourings you use, are really just to enhance its richness.

The trick is to cook it low, slow and with love.

Ingredients:-

  • 4 beef shanks.
  • 1 large sliced onion.
  • 3 cloves of garlic, finely chopped.
  • I green pepper.
  • 1 tablespoon tomato paste.
  • A pinch of sugar.
  • 1 tablespoon spice blend of equal parts ground cloves, cinnamon and nutmeg.
  • 2 tbsp of all purpose flour
  • Salt and pepper to taste.
  • A splash of Worcestershire sauce.
  • A splash of balsamic vinegar.
  • 2 chopped tomatoes.
  • Cooking oil.
  • 1 small bunch of coriander chopped and some lemon zest.

Method.

Mix the flour, spice blend and salt and pepper on a wide plate.

Heat 2 tbsp of oil in a large saucepan.

Dry the ossobucco pieces and dredge them in the flour mixture. Shake off excess flour and fry in the oil till brown all round then set aside.

In the same pan, fry your onion and mix well till soft, before adding the garlic and green pepper. Add the tomato paste and the sauce and vinegar as well as the sugar, stir well.

Add the ossobuco pieces to the pan…

…and some water to just cover them.. then add the chopped tomato on top.

Cover and simmer on low for 2 hours, till the meat is ready and tender. Once ready, sprinkle with the coriander and lemon.

Cook your spaghetti as per the pack instructions and plate.

The sauce is thick, the meat is tender, succulent and full of flavour.

Worth a try right?

You can also check out these other tasty beef ossobuco recipes already on the blog:-

. Instant Pot Ossobuco.

.Curried Beef Shank.

. Naan and Ossobuco.

Tasty Stewed Lentils.

I know I am not the only one who craves a warming, filling and hearty stew on rainy days.

This recipe is tasty, easy to make, will fill you up well on a chilly day and keep well in the fridge, in case there are leftovers.

I love this vegetable stew as it enhances the authentic flavour of the vegetables used, and is full of nutrients too. Let’s get started.

Ingredients are:-

  • 1 1/2 cups small brown lentils (masoor dal)
  • 1 chopped onion.
  • 1 bay leaf.
  • 4 cloves of garlic, chopped.
  • 1 medium courgette and 1 medium eggplant, chopped and kept aside in salted water.
  • 1 large chopped tomato.
  • 1 large carrot, peeled and chopped.
  • 1 large potato, peeled and chopped.
  • Mixed herbs (thyme and basil).
  • 1 tbsp coconut oil.
  • Salt and pepper to taste.
Heat your pan, and add the oil. Add the bay leaf, then onion and fry till translucent then add your chopped garlic.
Add the carrot, mixed well then add your tomatoes and let cook a while.
Drain and rinse then add the eggplant and courgette, let cook a while before adding the potato.
Once the potatoes are cooked a bit, add the herbs, lentils and 3 cups of water as well as your salt and pepper. Cover and let simmer for 30 minutes until the lentils are cooked.
This is a hearty stew that will satisfy your comfort food cravings.
The best accompaniment to this is some crusty bread from Brood.

You can even have it on its own or with some dinner rolls. The kids like it with chapati and rice. Leftovers are great for their lunchboxes too.

Note: Soaking the eggplant in salted water removes the bitter taste and also reduces the water in the veggies, hence they are able to hold their shape well, and enhance their natural flavour.

This is a tasty one pot dish full of flavourful vegetables and nutrients that will please the eyes and palate, it is definitely worth a try and easy to make too.