Whisky Honey Sriracha Glazed Chicken

I wanted a sticky sauce with a lot of punch.  I got it.

I based my recipe on the Bourbon Maple Glazed Chicken recipe found here.

A lack of bourbon and maple syrup in the house meant the need for a rethink.  As I’m currently living on the Isle of Islay in Scotland, there tends to be a lot of whisky about, and I also happened to have some honey. I wanted something a bit smokey, so I selected Port Charlotte Scottish Barley (40ppm) for the whisky.

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Chicken Adobo

I love recipes that require only a few good quality ingredients to taste spectacular.  This is a really fast easy way of doing what is traditionally a simple but slower to prepare dish;  ‘Adobo‘ according to my quick Wiki search means ‘marinade’ but this version (which I adapted from a Sunday Life (The Age on Sunday) ‘Filipino Chicken Adobe’ recipe by Ricky Ocampo) skips the marination step.

Chicken Adobo

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Bush Tomato Chicken with Sauteed Kale

I love herbs and spices and unsurprisingly one of my favourite places is my local spice shop.  A recent visit resulted in a number of new acquisitions: Roasted Wattleseed, Chipotle Chilli and the rather tasty focus of this recipe; Bush Tomato.

“Bush Tomato” refers to plants of the genus Solanum (nightshades) found native in arid parts of Australia – the specific type I purchased is Solanum centrale.  In the recipe below I reckon it has a flavour reminiscent of peanut satay (Wikipedia describes the taste as tamarillo and caramel).

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Saudi Baharat BBQ Chicken

As I noted in the Great Jerky Experiment – Round 5, I’m in love with Saudi Baharat.  It’s along the same lines as Ras el hanout (another favourite of mine) but it’s nowhere near as hot (although spice blends can vary drastically so maybe its just the one I’ve been buying that has extra kick).  It has a lot of spice, in the ‘there are lots of spices in this’ sense but it lacks a chilli punch, which I find makes it a much better companion to lighter meat such as chicken, or vegetarian dishes such as zucchini tagine.

The following recipe is so easy that I feel a little silly even typing it up, but the end result has such a spectacular flavour that I feel compelled to share it anyway.

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