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Tag: chicken

Rainy Day Recipe – Chicken tikka masala skewers

We don’t know about you, but whenever it’s raining outside, the only thing we crave is indulgent comfort food.

Chicken tikka masala skewers with coriander dressing


  • 2 tablespoons tikka masala paste
  • 1 1/2 cups (420g) thick Greek-style yoghurt
  • 1kg skinless chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 bunch coriander
  • 2 teaspoons caster sugar
  • 4cm piece ginger, finely chopped
  • 2 garlic cloves, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • Juice of 2 limes
  • 1 telegraph cucumber, thinly sliced
  • 2 tablespoons sunflower oil


  • Soak 8 wooden skewers in cold water for 20 minutes.
  • Meanwhile, combine tikka masala paste with 1 cup (280g) yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
  • Place coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until a coarse puree. Stir in remaining 1/2 cup (140g) yoghurt. Season. Set aside.
  • Meanwhile, toss the cucumber with remaining lime juice. Season. Set aside.
  • Heat sunflower oil in a pan over medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked through.
  • Serve the skewers with coriander dressing and cucumber salad.

Trending Recipe – Tex Mex Chicken Zucchinni

Quick one pan low carb dinner


  • 1 tbsp coconut oil
  • 1 onion finely chopped
  • 3 minced garlic cloves
  • 2 capsicum, chopped
  • 500g chicken strips
  • 1 cup corn
  • 2 large zucchinnis, diced
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 tsp taco seasoning
  • 1 tbsp cumin seeds, divided
  • Salt and pepper to taste
  • 1 cup shredded cheese
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro


  • Preheat oil in large skillet over medium heat. Add onion, garlic and capsicum and sauce for 3 min Move veggies to one side and add chicken, sprinkle with 1/2 of the cumin, salt and pepper. Cook for 5 min, stirring occasionally.
  • Add corn, beans, tomatoes, zucchinni and taco seasoning and other half of cumin.
  • Stir, cover and cook for 10 min
  • Sprinkle with cheese and cover again until cheese has melted. Top with green onion and cilantro.

Serve hot as is, or on a bed of cauliflower rice.

Send us pics of your Chicken Zucchini.

Chutney Chicken


6 chicken breasts

A cup of cream – you could replace this with Crosse & Blackwell mayonnaise

A cup Mrs Balls original chutney

1 punnet mushrooms – these need to be sliced

1 onion, sliced

2 tablespoons oil

3 tablespoons Ina Paarman’s Roast Onion gravy powder

salt & pepper

fresh thyme – optional


Preheat the oven to 180°C before slicing and dicing. Then fry the mushrooms and onions until soft and set aside once.

Mix your cream (or mayo) and Mrs Balls together and put aside. Season your chicken with salt and pepper and add it to the Chutney mix with the onions and mushrooms.

Mix everything together and tip it out into a casserole dish.

Bake uncovered for 25 minutes.

TIP: Juices should run clear from the chicken

Sprinkle  your gravy powder over the top and grill for around 10 minutes – it should form a yummy layer on top of the cream (or mayo).

Garnish with thyme and serve with rice.

Source: Pinterest

Garlic Butter Chicken with Spinach and Bacon

Garlic Butter Chicken with Spinach and Bacon



6 chicken thighs, boneless and skin off (or chicken breast)

2 teaspoons olive oil

2 tablespoons butter

6 cloves garlic, finely diced

1 small yellow onion, diced

1/3 cup chicken broth (or dry white wine)

1/2 cup crispy bacon, chopped

1 3/4 cups half and half

3 cups baby spinach leaves

Salt and fresh cracked pepper

1 teaspoon Italian seasoning

1/2 cup fresh grated Parmesan cheese

Crushed chili pepper flakes, optional

1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water (optional, if you like a thicker sauce)



  1. To make the garlic butter chicken thighs with creamy spinach and bacon: Heat the oil in a large skillet over medium heat. Season the chicken thighs on both sides with salt and pepper, and sear in the pan for 5-8 minutes on each side, or until cooked through. Once cooked, remove chicken from the pan and set aside.


  1. Melt the butter in the remaining cooking juices leftover in the pan. Add in the onion and garlic and fry until fragrant (about one minute). Pour in the chicken stock (or white wine, if using), and allow to reduce down slightly. Add the crispy bacon and fry for 1-2 minutes to release the flavors.


  1. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Make sure to lower the heat to avoid the sauce to separate. Add Italian seasoning and season with salt and pepper to your taste.


  1. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. For a thicker sauce, add the cornstarch mixture (1 teaspoon cornstarch + 1 tablespoon water, see the ingredients list) to the skillet, and continue to simmer while quickly stirring the mixture through until the sauce thickens.


  1. Add the cooked chicken back into the pan; sprinkle with chili pepper flakes (if using), and spoon the sauce over each chicken thigh. Serve the Garlic Butter Chicken with Spinach and Bacon over pasta, rice or a low-carb favorite like zoodles, cauliflower rice, or steamed veggies. Enjoy!



You can sub bacon with chopped sundried tomatoes for a nice flavor.

Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.

Season chicken just before cooking to prevent drawing out moisture and drying out the meat.

If using chicken breasts instead of chicken thighs, pound them or slice horizontally to make the thickness even. The chicken will cook faster this way.


Source: eatwell101

Jamie Oliver’s Chicken

Jamie Oliver’s Chicken in Milk

Jamie Oliver’s Chicken in Milk is Probably the Best Chicken Recipe of All Time!


1 x 1.5 kg free-range whole chicken

100 g unsalted butter

olive oil

½ a cinnamon stick

1 bunch of fresh sage , leaves picked

2 lemons

10 cloves of garlic

550 ml milk



Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.

Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.

Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot.

This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven

for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

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Tame Communications (known as tameTIMES) was established in 1997. This long-established popular community title includes the key shopping centres:  Alberton City, Mall...

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