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August 10, 2011


Well well well where has The Booyah Cook been hibernating? More like just me in the kitchen trying all sorts of things and reading cook books like a mental getting all frustrated and feeling a bit mehhhh with the results. The main goal for The Booyah Cook is “leisure slut”. If a recipe is too complicated and I cant buy all the ingredients within walking distace of my flat, it isnt Booyah!!

Tonight let me present to you BOOYAH CHICKEN!!


Chicken thighs, legs or wings.
150mls water
150g dark brown muscovado sugar [if you dont have brown sugar maybe use coke instead of water and sugar? worth a shot]
1 tsp sea salt
2 tbs shitty sherry [mine is really cheap and also probably 5 years old and should probably go down the sink]
1 red onion, finely chopped
3 cloves garlic, peeled and crushed
3 or 4 or 5 or 6 tbs of ground cinnamon – dont hold back
Grated zest and juice of 1 orange – or whatever else is in the fruitbowl to get rid of
2 red chillis finely sliced

In a big flat bowl or dish that you will be able to cover and put in the fridge overnight (better glass or ceramic I’d say) dissolve the sugar and salt in the water. Then throw everything else into the bowl, including the chicken. Mix it all around. Cover. Put in the fridge overnight.

Heat the oven to 180 degrees centigrade. Put the chicken in a roasting dish and chuck away the marinade. Roast for 30 mins. When the timer is up, put under a hot grill for about 10 mins to crisp the skin up.

We squeezed lime on some bits and some bits we didn’t. As you can see from the picture BOOYAH.

And, we ate the chicken with pancakes made with corn and spring onion [from the recipe below]

Don’t shit yourselves. These were too good to be true. Anthony gave the dinner a score of 9/10 and then cracked open some dessert wine, even though the Basil Pannacotta I made was still setting in the fridge.

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