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New Nigerian Christmas Chicken #3: Suya-spiced Roast Chicken

by Kitchen Butterflyon December 21, 2016
This is the easiest and one of the tastiest roast chickens, ever. No need to brine, simply rub the chicken with suya spice – inside and out and a bit of salt, place in your oven on the highest – my oven goes up to 260 deg C, cook for 1 hour plus and voila…done. I […]

New Nigerian Christmas Chicken #2: Suya-Herb-Honey Chicken Skewers

by Kitchen Butterflyon December 21, 2016
Chicken skewers are quick, easy and you can prep all the elements a few hours before. Make ahead tips If using wooden skewers, soak them in water at least an hour before you skewer the ingredients – just so the skewers don’t burn. Prep your ingredients – note that food shrinks to varying degrees, your chicken […]

New Nigerian Christmas Chicken #1: Stuffed Chicken Legs & Breasts

by Kitchen Butterflyon December 20, 2016
Chicken is essential to the Nigerian Christmas lunch or dinner. This year, venture further than your fried or grilled chicken with these ideas – three of them: Stuffed chicken is my personal favourite. I have two options for you with chicken legs and breasts. The chicken legs are off the chain! Oh, my word. This […]

Chicken Course,….Because Nigeria

by Kitchen Butterflyon November 30, 2015
Because Nigerians are obsessed with meat, in very specific fashion. Because small chunks of meat, except in designer stew with Ofada rice or in ‘Tseke Chinese – Banga soup with an assortment of meat – are not acceptable. Even to a hungry man. Woman. Who has little choice. Or should I say who should have […]

How to Tenderize Chicken

by Kitchen Butterflyon March 11, 2015
Sure you could use pawpaw skin or pineapple juice to tenderise your humble chicken breast but if you aren’t looking for a flavour bias, this method will help. And it’s easy peasy too. The principle is to ‘denature’ the proteins –  in the normally tough, dry chicken breast or other body parts of Le chicken. […]

Four (4) ideas for Poached Chicken

by Kitchen Butterflyon February 26, 2015
Remember that easy to make poached chicken? Here are a few ways you should be using it. Thank me later 🙂 Just think Soup it! Sauce it!  Bake it!…or something along those lines. There are a million other ideas, but here are just four of them. Tip: To warm up a pack of cold/ frozen chicken, I […]

How to Poach Chicken Breasts

by Kitchen Butterflyon February 14, 2015
Or how to make the juiciest chicken breasts ever, all thanks to osmosis and gentle temperatures. Poaching is the art and science of cooking foods in a light liquid on low heat.Poached chicken breasts, often considered diet food takes on moistness and niceness untold from gentle cooking in a light broth, which itself becomes great […]

Christmas Dinners – Suya-Spiced Everything from Butternut Squash to Chicken

by Kitchen Butterflyon December 27, 2013
I have my own Mallam. My supplier of the Finest suya spice blend. I’ve know Mamanga for over a year since my friend B and I first ordered a whole Suya-Roasted ram from him. Yes, a whole ram for our personal consumption. Ok…well for us and our families….a grand total of 9 people.

Vietnamese Ga Nuong Lu: Chicken, Dry Steamed in Rock Salt and Fresh Sugar Cane

by Kitchen Butterflyon December 10, 2013
The expedition continues. Sugarcane and spice. I’m determined to cook with all my fruit. Not purely reserve them for out-of-hand eating, so when I had left-over sugarcane from my juice bar, I decided it would be absolute perfection to use up my rock salt- legally obtained from a salt factory in Port Harcourt many moons […]