This is a colourful, delicious meal to warm the cockles of your heart on a cold winter's night. We've used Afrikoz Spices SOUTH blend to make this a dish to remember!
Author: Joy Sinclair
Cuisine: African
Recipe type: Dinner
Serves: 4
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Ingredients
¾ cup greek yoghurt
1 tbsp Afrikoz Spices SOUTH blend
2 cloves garlic finely chopped
¾ tsp salt
1 kg boneless chicken thigh fillets cut into medium sized chunks
1 large orange sweet potato peeled & cut into medium sized chunks
1 large white sweet potato peeled & cut into medium sized chunks
3 cups cauliflower cut into florets
1 tbsp extra virgin olive oil
Ground black pepper
¼ cup dry roasted unsalted cashews
¼ cup fresh coriander chopped
Instructions
In a bowl combine yoghurt, Afrikoz Spices SOUTH blend and salt.
Reserve ¼ cup of the mixture, cover and refrigerate.
Add the chicken and turn to coat.
Marinate in fridge for at least 4 hours or overnight.
Preheat oven to 180 degrees celcius, place a baking sheet on the tray and spray with cooking oil.
Remove chicken from the marinade and place on baking sheet in oven.
Toss the sweet potato in the remaining yoghurt and place on the baking sheet in oven.
Toss the cauliflower in the oil and place on the baking sheet in oven.
Season the vegies with ¼ tsp salt & peper.
Roast chicken and vegies uncovered for 15 minutes.
Carefully turn the chicken over and stir the vegies.
Continue to roast until the chicken is cooked through and the vegies are tender - about another 10-15 minutes more.
Arrange chicken and vegies on a platter or individual plates, and sprinkle with cashews and coriander.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
This is a tasty meal that goes well with a leafy green salad, potato salad or just on their own.
Author: Joy Sinclair
Cuisine: African
Recipe type: Dinner/Lunch
Serves: 2
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Ingredients
2 chicken breasts cut into 2cm cubes
1tbsp Afrikoz Spices WEST
1tsp peanut oil
¼ cup apricot nectar
Instructions
Mix marinade ingredients together and pour over chicken cubes.
Mix well and marinate in the fridge for at least 2 hrs or overnight if time permits.
Thread onto 4 pre-soaked wooden skewers or metal skewers.
Heat barbeque plate and spray with cooking oil.
Cook over low heat until golden brown.
Notes
For best results, avoid over cooking.
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
On the 9th July 2014, we were expecting a crowd of friends over to watch the final State Of Origin 2014, and I wanted to make something delicious that was quick and easy. I made 2 types of spicy chicken wings with Afrikoz Spices and they went down well. Both were delicious, however the East was most popular as it was a bit spicier. Both were winners on the night... It's a shame Queensland weren't! 😉
Author: Lyn Kinderman
Cuisine: African
Recipe type: Appetizer
Serves: 8-10
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Ingredients
2kg chicken wings trimmed
2tbsp Afrikoz Spices NORTH in 1 bowl
2tbsp Afrikoz Spices EAST in 1 bowl
Into each bowl I added:
2tbsp extra virgin olive oil
2tbsp lemon juice
5g crushed garlic
Optional: Chopped coriander or parsley for garnish.
Instructions
Preheat oven to 200 degrees. (I used a large pizza oven).
The trimmed chicken wings weighed 800g. Divide them in half and place 2 large bowls.
Get 2 small bowls, then add one of each type of Afrikoz Spice into a small bowl, then add the olive oil, lemon juice and crushed garlic into each bowl and mix together to combine.
Tip the marinade contents of each small bowl into one of the large bowls and coat the chicken wings.
Tip the contents of each bowl out into an oven tray and spread out evenly.
Place the 2 oven trays into the oven and cook for 45 minutes, turning occasionally, or until cooked and caramelised.
Serve on platters and garnish with chopped coriander or parsley if desired.
Notes
This dish can also be cooked on the barbeque or in the oven as desired. If you don't have chicken wings handy, you can substitute other chicken pieces like drummies or drumsticks if you have them on hand.
Tsire, also known as suya, is a popular street food in Nigeria. Looking a lot like a shish kebab, tsire is often a skewered piece of meat covered in spices and sold in roadside stands. When making at home, one could grill the tsire in warmer months or broil them in your oven when outdoor cooking is not an option. We're using Afrikoz Spices WEST blend for these kebabs.
Author: Afrikoz Spices
Cuisine: Nigerian
Recipe type: Lunch
Serves: 4
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Ingredients
500g chicken thigh fillets
1 tablespoon Afrikoz Spices WEST blend
1 ⁄2 teaspoon crushed garlic
2 tablespoons peanut/vegetable oil
1 tablespoon lime juice
Instructions
In a large bowl, combine the Afrikoz Spices WEST blend and crushed garlic.
Cut the chicken into long, thin strips and brush with the oil and lime juice.
Coat liberally with the spice rub.
Marinate for 1 hour if desired.
Stick onto skewers and grill on the barbeque until it's cooked to your liking.
Chopped Chicken Burgers with Berbere & Goats Cheese
Imagine the best Southern barbecue. Cooked up in northern Africa. Use Afrikoz Spices EAST blend of berbere in this recipe. This technique for using chopped (rather than ground) chicken keeps the burgers moist and flavorful. The prosciutto mixed into it helps, too. Be warned that when you form the patties, they will be very moist and messy. But once they hit the grill, they will hold together without trouble. If you'd rather used ground turkey for convenience, this same seasoning blend will be delicious in that, too.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Lunch
Serves: 4
Prep time:
Cook time:
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Ingredients
1 large egg
½ teaspoon garlic powder
2 teaspoons Afrikoz Spices EAST blend
½ teaspoon ground black pepper
Pinch salt
1kg pounds boneless, skinless chicken breasts, cut into large chunks
4 slices prosciutto
4 hamburger buns
200g log chevre (soft goat cheese)
Instructions
Heat a barbeque grill to medium. Oil the grates, or coat them with cooking spray.
In a large bowl, whisk together the egg, garlic powder, Afrikoz Spices East blend, black pepper and salt. Set aside.
In a food processor, combine the chicken and prosciutto. Pulse until the meat is well chopped but still chunky, about 10 seconds total. Scrape the sides of the bowl and pulse again if any large pieces remain unchopped.
Transfer the meat to the bowl with the egg mixture, then mix well. Form the meat into 4 loose patties. They will be moist and not hold together well.
Use a spatula to carefully place the burgers on the grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to move easily now — and cook for another 4 to 5 minutes, or until a thermometer reads 165 degrees at the center of the burgers.
Top each burger with a quarter of the cheese, then serve on a bun.
