Roast Chicken with Spinach stuffing - A Boxing Day Special

Yes I know the last thing you want to hear right now is Roast or anything remotely close to it. So then why am I posting this recipe now. Well it is because I know many of you either had a festive Christmas meal(s) and may not even know what Boxing Day is all about. However there are many others globally who enjoy a public holiday on December 26th, i.e. the day after Christmas and traditionally celebrate Boxing Day. 

So what is Boxing Day - the simple explanation as per modern day practices is a day when all the leftovers of Christmas Day is shared. It may also be a day when those friends or relatives you haven't celebrated and shared the meals of Christmas Day comes over for a meal or two or more. 

After a festive meal or even a Christmas party, it may be that you do not have any leftovers to share, so hence the Roast recipe I am about to share with you. This roast has a healthy element in terms of its stuffing and is no problem at all to cook up as it has a simple marinade and does not require much of visits to stores (which I am sure your feet probably would not allow you to do). 

No need for any close monitoring either. Just pop it into the oven and it is ready to hold center place on your Boxing Day table along with any leftovers or sides. 

Some interesting learning of the origin of Boxing Day can be learnt here.

The marinade is learnt from my darling Mummy and in fact she was with me in Chennai (visiting us in February 2015) when I cooked this last roast with her.

On with the recipe...

What you need:

• 1500 gms of chicken (skin-on), cleaned well
• 2 fairly large bunches of spinach, chopped roughly
• 1 large onion, finely diced
• Ginger-Garlic paste - 2 tbsp
• 1 heaped tbsp of Chili powder
• 1 heaped tbsp of Garam Masala
• 1 tbsp salt
• Water to combine the marinade
• Olive oil

The Make:

Preparation Time: 10 minutes | Marination time: 30 minutes to 2 hours | 

1. Slit the chicken skin across the breast, legs and wings. Make a marinade of the ginger-garlic paste, Chili powder, Garam masala and salt. Rub generously all over the chicken and within the cavity as well. Set aside for 30 minutes up to 2 hours minimum.

2. Meanwhile in a large wok, drizzle some olive oil, saute some onions until lightly brown and then add the spinach leaves. Cook until the residual water disappears or up to 5 minutes. Set aside.

3. Preheat the oven to 180°C.

4. Next stuff the cavity of the chicken and all around the roast with spinach leaves and place on a roasting tray. Loosely cover the chicken with foil paper. Roast for 45 minutes to an hour.

Serve hot with your Christmas day leftovers and sides.

Tri-coloured Macaroni - Cheesy Baked Macaroni with Spinach and Carrots - An Indian Republic Day special

I was contemplating on whether to post this recipe so late in the day and it struck me that some of the readers from across the globe could still be beginning their day. I had a very long weekend with the family as it was my munchkin Isabelle's birthday on the 25th. Actually her birthday officially is on 25th  as per UAE time as she was born in the UAE. But as per Indian time she was born on 26th so you can say she is a Republic Day baby :)

I have been awfully busy, what with the three celebrations my darling had for her 4th birthday! I am glad to see she had a wonderful time with her friends. I too made some new friends as a result.

I know Macaroni is not a very Indian trend but all the main ingredients for this recipe were 'Made in India' and it reflects the colour of our Indian flag (Saffron, White, Green) so I am truly happy that what was a coincidental make actually turned out to be right in time for our Republic Day celebrations! Of course I would have loved if I could I have incorporated the Navy Blue Chakra colour as well but I think I will leave that for next time. Doing it this time amidst the birthday rush would have been a bit too ambitious! This is what is for dinner tonight folks, so I hope you enjoy making this simple Tri-coloured (and healthy) pasta.

You need:

• 500 gms macaroni/pasta of your choice
• 2 cups of grated cheese of your choice (you can opt for the low fat version)
• 4 cups of grated carrots
• 4 cups of finely diced spinach
• 4 cloves of grated garlic
• 1 small shallot, finely diced
• Pepper to taste
• Pinch of thyme
• Pinch of dried Parsley leaves (you can use the fresh version)
• Water to boil
• Olive oil
• Extra virgin olive oil  (EVOO)for drizzling (optional)

The Make:
Serves 7 adults | Preparation Time: 10 minutes | Cooking Time: 20 minutes

1. In a large pot of boiling water, add the macaroni and some salt. Lower the flame and allow to cook over the next 5 minutes. Stir occasionally to evenly cook. Make sure the pot is sufficiently large to allow the macaroni to cook and avoid breaking or sticking together.
2. Meanwhile, heat the oil in a deep-bottomed wok and saute the shallots until lightly brown.
3. Add the garlic, carrots, spinach, thyme and parsley, pepper and a pinch of salt and cover and cook on medium-low heat.
4.  Next in a Pyrex oven resistant baking dish, layer the macaroni, followed by a layer of grated cheese and the cooked veggies and then another layer of cheese and repeat.
5. Place the dish in the oven at 150°C and bake for 5-10 minutes. Leave in the oven until serving time. Drizzle some EVOO over the macaroni before serving.

Serve hot! Happy Republic Day dear citizens of India!

*Note: Non-vegetarians you can add some cooked mince to this dish with the veggies if desired. I didn't as I had vegetarian guests and also I wanted it to look similar to the colours of our Indian flag :)

Tea Smoked Chicken Breast with Spinach and Herbs

This was for dinner a few weeks ago. Chicken breast can get relatively dry on cooking, although if done right can be cooked/baked or grilled in a succulent manner. Served with salad on the side this makes for a complete meal itself. I used lean chicken breasts without the skin/fat since I am opting for more healthy options. You can choose to make it with the skin on.

I had just thought of trying the chicken with some tea that we got from Munnar hills. The rest of the recipe evolved around those main two ingredients followed by some lovely spinach leaves, lemon zest and herbs.

I have also included a vegetarian option with this recipe. If you are a facebook member of G'Gina's Kitchenette's facebook page, you would have read my status update on the review of this meal. If you haven't let me tell you, I could actually hear a lot of pleasant oohs and aaaahs on the dining table that night and no it was not because the diners were being tortured. On the contrary, they enjoy this meal very much as did I!

To make this simple dish,

You need:

• 4 chicken breasts
• Olive oil  - 2 tbsp or less
• Salt and Pepper to taste
• Sprinkle of sage and fresh thyme leaves
• 2 bundles of spinach - diced
• 2-4 tbsp of Tea leaves of your choice - Munnar black tea leaves
• 4 strands of thyme leaves - additional
• 1/2 large lemon or 1 small lemon
• 1 tsp Apple Cider Vinegar
• Pinch of cinnamon powder
• Celery sticks
• Sour cream/Mayonnaise (optional)

The Make:

Serves 4 | Preparation time: 10 minutes | Cooking Time: 20 minutes

1. Pan sear the chicken 2 mins on each side on a non-stick lightly greased (brushwith olive oil). Let it rest for a minute.

2. Meanwhile saute spinach in a drizzle of olive oil and salt. Top with flax seeds. Saute for about 5 minutes or until the spinach is drained off the water.

3. Sprinkle the chicken with salt, sage, lemon zest, fresh thyme leaves and pepper. Stuff each chicken breast with the spinach. Hold in place with a skewer or toothpick.

4. Layer a foil on a baking tray and top with parchment paper. Top the parchment paper with the stuffed chicken breasts and sprinkle the remaining thyme strands around the chicken breasts and Munnar black tea leaves or any other fragrant tea leaves of your choice. Cover with the remaining parchment paper and sides of the foil.

5. Heat the oven to 180°C and place the baking tray. Cook for 15-20 minutes. Let it rest in the oven for 5 mins.

6. Dressing: Meanwhile squeeze half a large lemon or a small lemon with a drizzle of apple cider, 1/2 tbsp EVOO, pinch of salt and a pinch of cinnamon in a bowl.

7. Brush the chicken breasts with dressing. Serve each chicken breast with celery on the side and a scoop of sour cream/mayo.

Veg option:For vegetarians, stuff zucchini or bell peppers (with soya granules and spinach). Cooking time will reduce to 10 mins.

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Bon Appetit!

Drumsticks in Spinach Gravy

A nutrition enriched dish that is excellent for children and adults alike. Drumsticks, also known as the wonder stick is a great blood purifier and useful in strengthening bones. It is also good for pregnant women as it helps in any pre or post delivery complications. It also helps ease any chest congestion,  coughs and sore throat. Inhaling the steam off water in which drumsticks have been boiled in helps relieve asthma and lung problems.

I made this dish along with Lamb curry and served it with rice. I must say that although it was on-the-fly, the combination was amazingly in sync with each other.

Drumsticks in Spinach Gravy served over rice

To make this super simple dish,

You need:

• 12 drumsticks, each stick chopped into 3 pieces
• 2-3 bunches of green spinach, finely chopped
• 6 cloves of garlic and 1" ginger crushed to a paste
• 1 large shallot finely diced
• 2 green peppers chopped
• 2 tsp turmeric powder
• 2 tsp of dry mango powder or 1 cup of tomato puree
• 1 tbsp of paprika powder
• 1 tsp of white pepper
• Juice of 1/2 lemon
• 1 tbsp of cooking oil
• 1 cup of filtered water
• Salt to taste

The make:

Preparation Time: 10 -20minutes| Cooking Time: 30 minutes| Serves 4 adults

1. Soak the drumsticks and spinach in some vinegar, salt and turmeric powder and allow to stand for 10-20 minutes. Rinse well and strain. 
2. Heat the oil in  a deep bottomed non-stick skillet on a high temperature. Lower the heat and toss in the shallot and the green peppers and saute till the onions turn translucent.
3. Add the ginger and garlic paste and saute for 1 minute.
4. Next add the paprika, white pepper and salt and saute for a minute. 
5. Add the tomato puree and  and spinach. Cover and cook for 10 minutes. 
6. Add lemon juice, water and drumsticks. Stir well and cover and cook for 15 minutes.
7. Uncover and check if the drumsticks are cooked well. If not, additionally cook for another 5-10 minutes.
8. Serve hot with rice or pasta as desired. Bon Appetit

Baked Rohu fish with toasted veggies in fish sauce

Rohu or Rohi is a fish that belongs to the carp family Cyprinidae commonly found in rivers and freshwater lakes in and around South East Asia and South Asia. It is also commonly used in Northern India, Pakistan and Iraq. This fish was introduced to me once I was on a special diet using ayurvedic medication which allow use of freshwater fish in the diet. However the recipe is an original as I wanted to explore how best to use this fish besides the traditional keralite preparation and also because we  do not use much coconut in our diet these days. I am certain that if you are a fish lover that you would definitely enjoy this preparation. I have to admit that while I was a bit skeptical that Anup would not enjoy this make, he and my little one definitely loved this preparation to bits.

Baked Rohu with Toasted Veggies in Fish Sauce

You need:

• 1.5 kg Rohu fish, cleaned and cut into fish steak sizes (you can leave some of the skin on and remove it later before serving)
• 3-4 carrots, diced finely lengthwise
• 1-2 bunches of green spinach, chopped finely
• 12 cloves of garlic, crushed and diced
• 2" ginger, sliced finely
• 1 tbsp soya sauce
• 1 tsp of worcestershire sauce(optional)
• 1-2 tsp of chili flakes
• 1 tbsp of paprika powder or you can use Kashmiri Chili Powder
• 1-2 tsp of pepper powder (optional)
• 3-4 green chilis chopped finely (I used the less spicy version - little fatter than Kerala green chilies but less fatter than the ones you get for making bajiyyas). Each green chili can bediced into 3-4 thin slices
• 2 tbsp of ginger-garlic paste
• 1-2 tbsp of Olive oil or EVOO
• Rock Salt to taste
• Aluminium foil as required

The make:

Preparation time: 15 mins | Cooking Time: 40-45 minutes | Serves 6 adults

1. Marinate the fish steaks with salt, paprika powder, pepper (optional) and ginger garlic paste and set aside. The longer you leave it, the better as experienced.
2. Preheat the oven for 10 minutes on a high about 210ºC
3. Take a baking dish of a size enough to spread the fish steaks without overlapping and add 1/4 full of filtered water. 

Baking tray with 1/4 full water

4. Carefully line the baking tray with foil without tearing. It helps not to have long nails while doing this and tuck the sides in carefully to the baking tray. Ensure there is no water spillage on the foil, if not start again.

5. Drizzle some olive oil on the foil and do not bother to evenly spread as you may tear the foil and nevertheless, this fish usually returns some good fats/oil in the cooking process. I would always suggest getting a 1.5 kg of Rohu fish as it has good oil residue and also the meat is more tender than its lesser weighted partners.

6. Place the marinated fish steaks on the foil and drizzle the soya sauce, worcestershire sauce, chili flakes on all the pieces. Add the ginger and garlic over all the fish steaks.

Marinated Rohu steaks with ginger, garlic and chili flakes on top

7. Next top the fish steaks with spinach and  carrot sticks and drizzle with olive oil. Sprinkle a dash of salt (taking care not to add too much as the fish juice would return with some salt as well). Top with slit green chilies.

Topped with spinach leaves

Rohu fish steaks topped with carrot sticks

8. Cover with foil without tucking in the sides. This will ensure that the fish cook evenly without drying and will allow for some steam to release moderately.

Cover with foil

9. Lower the heat of the oven to 200ºC (medium heat) and carefully place the baking tray to avoid the water from seeping or spilling from below the foil or  through the sides.


10. Bake for about 25 minutes and you can lower the heat and take of the top foil to check on the fish and turn over if you like. I did not as my oven has heat both on the top and below of the oven. It is especially not required since you have covered the fish with the foil. Return the foil back to the top and turn the flame back to 200ºC and cook for another 20 minutes. Once cooked, allow it to rest in the oven for at least 5-10 minutes. Check if cooked or if you need any additional minutes. 40 minutes should suffice in my opinion.

Baked Rohu ready

10. Take the fish steaks out carefully with a flat spatula on to the serving dish with the veggies on top. You will find a nice clear fish stock at the bottom, you can take the sauce onto a gravy bowl and serve separately.


Serve hot with hot rolls or rice!

Baked Rohu with Veggies in Fish Sauce and  Rice