Ginger chicken wings


Folded chicken wings… Serving suggestion

 Something to munch in front of the TV with a piece of bread or chips… no cutlery needed!


– 800grs Chicken wings
– 1 small onion
– 25grs grated ginger
– 2tbs of French mustard
– 5 garlic cloves
– 1 spoon of mustard oil, salt.DSC02006

Wash the chicken and put it in a bowl.
Massage the chicken pieces with mustard. Finely chop the onion and the garlic and add to the chicken with salt and the mustard oil.
Mix all well. Fold the chicken wings to look like a folded knees (makes then easy to handle). Cover and leave in the fridge for 1hr.

Preheat the oven at 200C.
After the Hour, pour the chicken and all the content of the bowl in the oven tray. Place the tray in the oven (in the middle) at 200C and leave it there for 1hr without touching it.
After the hour, turn over the chicken wings and leave in the oven for another 20 minutes.
Switch off the oven and then cover the chicken with foil to keep it moist until it is time to serve.

Do check if there is some gravy at the bottom of the tray. If there is, you should serve your chicken with it. If not, you can recuperate all the bits at the bottom of the tray to create a little gravy.

To do this, remove all the chicken wings and put them in a separate bowl then cover to keep moist. Recuperate/scrape all the bits remaining at the bottom of the oven tray and place them in a pot with half a glass of water (50ml) and a tbsp of mustard oil, 2 or 3 chopped fresh tomatoes pepper and salt. Leave to simmer for about 5 minutes.  Et voila!

Serve this wilt garlic bread or a green salad or potato wedges…



Roasted Chicken w/mustard & garlic

Few weeks ago, I became a blogger. I stated blogging because I was doing an extreme vegan experience over 40 days. To see the daily posts, please copy this link From then, I have been itchy and looking for excuses to have regular blog. After my vegan experience which finished on 12 April, my first meaty meal was this!

Garlic & mustard roasted chicken w/potatoes & plantain

Roasted mustard & garlic chicken with fried potatoes & ripe plantains tossed in fresh garlic & parsley.

The proportions here are for a meal for six. The chicken weights 2.500 kgs.

 The roasted chicken ingredients:

The chicken of course – 20 cloves of garlic; peeled and cut length ways (eachDSC01642 clove cut in 4 at least) – 150 grs of French mustard – 30 cl of Mustard oil – Black pepper – 2 chicken stock cubes & salt (don’t have to use both).

*Wash the chicken, remove all the greasy bits around the neck and bum. Remove all the baby feathers, rinse again and lay it on a cutting board.

*Crush the chicken stocks and mix it with a bit of salt. Rub the mix on the chicken, then, also rub the mustard all over and inside.

*Use the tip of the knife to stab your chicken. In each hole you make insert a piece of garlic. Do this all over the chicken.

*Wrap the chicken in kitchen foil and leave to rest for an hour.

During that time tidy up the mess and get the accompaniments ready.  


the biggest I’ve ever cooked

*After the hour, unwrap the chicken and place it on the oven dish. Insert a whole medium onion inside the chicken, drizzle it with mustard oil.

*Put it in the oven thermostat 200 ® for 2.5 hours… continuously check your chicken and base it with the juice from the tray as the chicken cooks.

 For the accompaniments you’ll need:

4 ripe yellow plantains; peeled and cut in chunks (like D) – 5 medium potatoes; peeled and cut in exactly the same size as the plantain – 1 medium red onion; again peeled and cut in the same way as the plantain and potatoes – A small bunch of parsley; finely chopped – 3 cloves of garlic finely cut – Half a litre of Sunflower oil for the chip pan.

*Mix the plantain, potato and onion together in a container.

*Pour the oil in the chip pan and wait for it to hit up.

*Fry the plantains, potatoes/onion by portion until golden (it should take 4 to 6 minutes to cook).

Repeat until all is done.

*When all has been fried, add the chopped garlic, parsley, and toss. That part is ready. Keep it warm in the oven.

The thing about mixing potato and plantain is, if you are not looking at what is on the fork, it is always a surprise in the mouth… I just love that.

 Now time to prepare the sauce.

*Get the onion out of the chicken. It should be really soft now after all that cooking.

*Pour the juice from the oven tray in a pot and put it on the heat to reduce with the onion from the chicken derriere.

*Now, mush the onion and add a tin of chopped tomato.

*Leave to cook until ready to your taste.

Done. serve.

This is obviously a heavy meal. Check your portion and don’t blame me for ya weight!

The Nutter 🙂