Dinner | Lunch | Rice

Quick & Easy Dinner | Smokey Honey & Garlic Chicken with Tilda Peri Peri Rice | ad

By on June 4, 2018

For me, the best meals are those that require little effort but still provide optimum flavour. My smokey honey & garlic baked chicken thighs served alongside Tilda’s new Peri Peri rice is the perfect combination and ideal for a fuss free lunch or dinner.

The honey and garlic marinade is remixed with a bit of smokiness and heat to compliment Tilda’s Peri Peri rice. The new limited edition rice, now available in most supermarkets until autumn, is one of my favourites. Not only does it taste good it also requires little time to prep with just 2 minutes in the microwave or stir fried for 3-4 minutes.

For this recipe I made little changes to the rice and kept chicken marinade simple (see below).

6 Chicken thighs (skin on)

Dry Rub Seasoning:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon White pepper

½ teaspoon chilli flakes

1 teaspoon onion powder

1 teaspoon smoked Paprikapaprika

1 x bouillon chicken cube

1 x tablespoon honey

1 lemon

Extra virgin olive oil


Pre-heat your oven to  190 C / Gas 5.

Wash the chicken in lemon water (use half a lemon for this) rinse and pat dry. Make small incisions in the chicken by piercing lightly with a knife. Mix all the dry seasoning in a bowl and season both sides of the chicken.

Drizzle olive oil over the seasoned chicken, for optimum flavour leave to marinate overnight or for up to 2 hours (can be done night before and left to marinate in the fridge until ready to cook, no more than 48 hours).

Heat some oil in a pan, I also like to add a teaspoon of clarified butter which is perfect for giving the chicken skin a golden colour and crispier skin.

Fry the chicken on both sides 3-4 minutes on each side then transfer the pan to the oven or place chicken in baking tray.

Bake for 35-40 minutes.

For the Tilda Peri Peri rice, simply microwave for two minutes or heat in a pan. As the rice is packed with different flavours from smoked paprika to garlic and peppers it requires little seasoning. Best served on a platter with a smokey sauce or relish alongside salad or coleslaw. Perfect for when friends come around or simple family dinner.

For more information on the new Tilda peri Peri Peri rice along with recipe inspiration visit www.tilda.com  


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Dinner | Healthy | Rice

Something For Dinner | Aromatic Seabass

By on May 31, 2017

Whether it’s a Sunday lunch or week night dinner – this recipe will go down a treat. It’s one of my favourite recipes made with a special marinade of West African herbs & spices served with rice and sometimes plantain. The thing I love about it is that it’s so easy to make and doesn’t take a lot of time.

All you need is:

1 whole Seabass or Tilapia, cleaned and gutted (ask you fish monger to do this for you).

4 tablespoons of extra virgin olive oil or peanut oil

2 spring onions, chopped

2 teaspoons of freshly chopped ginger, (alternatively use 1 teaspoon of ginger powder)

1 clove chopped of garlic (optional)

1 teaspoon of African dry pepper (alternatively chopped scotch bonnet or chilli flakes)

1 tablespoon of brown sugar or honey

1 teaspoon of African bitter leaf (optional)

2 maggie (stock) cubes or knorr chicken stock cubes (alternatively 4 tablespoons of soy sauce)

pinch of coarse black pepper

fresh parsley to garnish

500 ml water

How to cook

Combine all the ingredients (except the fish) in a bowl and mix well, then coat the fish with the marinade.

If you want to make a light sauce, dissolve stock cubes in warm water and pour over the fish. Alternatively you can skip this step and add the stock cubes or soy sauce in the marinade to marinate the fish.

Bake it in the oven for 15-20 mins, in baking paper or foil.

Take out of the oven, you can even grill the fish for a little longer.

Serve with rice.



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Lunch | Rice | Sauces


By on March 20, 2016

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This is my go-to food for those days I want something comforting and filling. A staple food in many African homes – which of course, varies from country to country and home to home but to simply put, it’s seasoned chicken (or meat) cooked in a rich and deeply flavoured tomato sauce. I often get asked ‘If there is one meal I would have to eat for the rest of my life what would it be?’ And my answer? rice and stew.

Why? Once you try this recipe you’ll know. 😉

Notes before cooking:

For this recipe I like to steam the chicken which also makes the chicken broth/stock for the stew. Sometimes, I like to brown the chicken first by frying it in little oil but the method I’m using works perfectly with the boiler chicken also known as hen which is slightly leaner and tougher than the ones I buy at the supermarket. The most important thing about this recipe is that it is slightly healthier because I am using very little oil, and .

For the chicken:

Simply season the chicken using the ingredients list below (and adjust to your preference if you like) and prop onto the fire using a stock pot and leave to cook on medium to low heat for 30 minutes. If you’re using the hen aka boiler chicken, leave an extra 15 minutes to cook to ensure that the meat is not too tough. This method can be used for beef, oxtail or any other meat of your choice.


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Seasoned Chicken
  • 1 whole chicken (hen) cut into pieces (ask your butcher to do this for you. I also ask to remove the fat but this is optional).
  • Wash the chicken in lemon water (Use 1 lemon or alternatively tablespoon of salt or vinegar).
  • Rinse with water and Pat dry.

Chicken Seasoning:

  • 1 Large onion quartered
  • 2 whole scotch bonnets pierced
  • 3 fresh sprigs of Thyme or a Teaspoon dried thyme
  • 1 thumb sized fresh ginger cut in half
  •  2 whole Garlic cloves (1/2 tablespoon garlic powder)
  • 1 teaspoon Black pepper
  • 1 teaspoon salt (or 2 stock cubes)
  • 3 bay leaves
  • Pimento seeds (optional)
  • 1 cup Water

Method: Place all in a pot and cook on medium to low heat for 30mins once it is done take the chicken pieces out, scotch bonnet and onion pieces. Pour the stock through a sieve into a bowl and set aside.

Processed with VSCO with hb1 presetSoftened onions and scotch peppers go into the blender with the tin tomatoes.

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Cooked Chicken Pieces and stock.

Tomato Stew:

stew final

  • Vegetable Oil (2 cooking spoons) or 2 Tablespoons of coconut oil.
  • 2 tins of chopped tomato
  • scotch bonnet from chicken broth
  • 1 red bell pepper (optional)
  • 1 Large onion thinly sliced
  • 2 Maggie cubes or salt (Aromat would also make a perfect seasoning)
  • 1 Maggi shrimp cube or tsp of shrimp paste (optional)
  • 1 tsp Curry powder
  • 1 tsp thyme


Pour the tin tomatoes into a blender or food processor, if you don’t have either simply pour the tin tomatoes into the pot (but we’ll get to that shortly).

Add the steamed scotch bonnets and onions from the chicken broth to the blender along with red bell pepper, blend and set aside.

In a pot add the oil, I use vegetable oil because it has a way of frying the stew, alternatively you can use 3 table spoons of olive oil or coconut oil, the latter being a fave giving a nice infusion of coconut to the stew.

Once the oil has been heated (wait for two minutes) add the sliced onions and stir lightly. Then add the curry powder stir again, and then the thyme. Saute for 3 minutes until it starts to brown then add the blended tomato mix as mentioned if you don’t have a blender add the tin tomatoes straight in at this point.

Once the tomatoes have been added, sprinkle maggi cubes or all purpose seasoning of your choice (Aromat) being a fave. Cover and leave to cook for 20 minutes occasionally stirring and ensuring the stew doesn’t burn. If it starts to dry this is good but you can add a bit of water or oil to stop from burning too soon.

Once the time is up add the chicken pieces to the sauce followed by the stock/broth. Stir lightly cover and leave to cook for a further 25 minutes. Taste and adjust seasoning to your preference if needed.

Photos in action



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Blended tomatoes and peppers.

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Oil into the pan

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In go the onions

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Seasoned onions – curry powder, thyme and salt

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In goes the cooked chicken into the tomato sauce. Chicken broth will follow shortly after.


Whilst the stew is bubbling away I like to prepare the rice.

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  • 2 cups of Sella rice
  • 4 cups of water
  • 1 knob of Margerine or 1 tablespoon of olive oil
  • Salt (optional)
  • Herbs

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Method: Wash the rice 3 times in luke warm water or like me until the water runs clear (but this too is optional) 3 times will do the trick.

*When I wash the rice, I rub it together between my hands, not too abrasively as I’ve done so in the past which yielded broken rice pieces :(.

You can cook it over the stove for 15 minutes, first 7 minutes on high with the lid off, then slowly turn the heat down, place foil over the rice cover and leave to cook for remaining time. If you’re lucky or don’t have the patience to watch the rice, a rice cooker will do. Although we had two, which we recently gave away because 1. I managed to convert the others into using the stove. And 2. It doesn’t take up too much space.

*Tip –  I always try to avoid stirring the rice whilst it’s cooking. If I must, I use a fork as this prevents mashing the rice together.


Once the rice is done you can serve immediate or leave to cool until it’s ready to be served. Once the stew and rice is cooked, plate up and serve! As you can see I’m super excited to eat. I mean who wouldn’t?! lol xD

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Chicken Stew and Rice

Hope you like it and share with me when you make it !


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Lunch | Rice

Jollof and Za’atar Spiced Ribs #RennieMysteryBoxChallenge

By on February 12, 2016

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Remember a few weeks back at the rennie happy eating even with the Sorted Food Guys, I mentioned a Mystery box challenge? well here it is! Now on to the challenge, we had to randomly select one of the numbered boxes (pictured above) and hidden inside were unusual and nameless ingredients that we were challenged to make a recipe out of.

I was lucky enough to pick what I considered the right box (for me that is)  and tucked inside my chosen box, in a clear plastic bag was an assortment of fragrant dried herbs and I instantly thought – middle eastern, marinade, as in, what it can be used for and surprisingly I was right!

The ‘herbs’ were Za’atar a combination of beautifully fragrant middle eastern herbs mixed with sesame seeds, dried sumac, salt, as well as other spices. I did do something quite unorthodox by using it on a pork recipe. However, it did taste amazing and can be used with the same ingredients for chicken and lambI made grilled ribs with a slightly sweet tangy yogurt marinade served with Jollof rice with salad. Please see recipe list below.

700g Pork ribs.

1 lemon

1 tsp of Black pepper

1st White pepper

1 x Scotch Bonnet (Habanero pepper) chopped (alternatively chilli flakes of west African dried pepper)

1 Teaspoon Salt

2 Tbsp of Honey

Greek yogurt (or plain)

2 Tablespoons of Za’atar.

2 Cloves of Garlic minced

1 tsp of ginger minced

2 1/2 tbsp Olive oil

Knorr Bouillon cubes x  2 (optional)

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In a bowl add your ribs, wash with half a lemon and water. Pat dry with a kitchen towel and begin to season with salt (a large pinch), black pepper, white pepper, garlic, ginger. Combine olive oil and honey in a separate bowl with the Za’taar and pour over the seasoned ribs. Combine well. And lastly as a spare of the moment decision I threw in the yogurt all you’ll need is 2 tablespoons. Combine all cover and leave to marinate for a few hours, best done over night.

Transfer to a large pot I like to use my trustee red ceramic pot, add a bit of water, cover and leave to cook on medium to low heat for 30 minutes (add some water if it dries off). This will help speed the cooking process. When the time is up transfer ribs to a baking tray and pop it in the oven or grill for a further 15 minutes, cook till tender, turning over to brown both sides. With the left over marinade simmer for 5 minutes add some cornflour to make a delicious glaze and coat ribs with upon finishing.

Once is done leave the ribs to rest, then serve.

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Ribs were made with Jollof rice check out my recipe here  or (watch below) with a side of simple salad, so simple I didn’t make a salad dressing. lol.

Hope you like this, check out the guys at Sorted with the ‘Mystery Box Challenge’ watch the video on their YouTube channel here.

a big thank you to Rennie for this fantastic opportunity visit Mystery Box Challenge  to find out more.



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Coconut Rice with Sweet Chilli Ribs

By on July 7, 2014
It’s been a while since I’ve made this recipe, It’s definitely a favourite of mine, my mum usually makes the traditional nigerian version of this (which i so love) with mixed prawns, stock fish and veg served with fried or grilled chicken. I decided to put a simple spin on this to make it easier without losing it’s authentic flavour I thought it would also be a great combo with seasoned sweet chilli ribs.
What you’ll need for the rice:
– Rice (Jasmine or basmati rice)
– Coconut Milk
– Coconut oil
– All purpose seasoning
– Salt/Pepper
– Onion x 1
– Scotch bonnet x 2 (or chilli)
– Red/Yellow/Green peppers
– Curry Powder
-Tomato Paste
– Parsley (to garnish)
What you’ll need for ribs:
Pack of ribs 6/8 pieces
– Salt x 2 Tsp
-Ground Pepper
– grounded coriander
– Soy sauce
– Sweet chilli sauce
-Garlic and Ginger powder
 Make sure you pre heat the oven at 200 degrees before you start, wash the ribs in salt or lemon water, rinse the pat dry.
Sprinkle, salt, chopped garlic, tsp of coriander powder, paprika and soy sauce, mixed herbs and 3 tablespoons of sweet chilli sauce. Leave to marinate for 3 hours in the fridge (better overnight). Sprinkle olive oil and add to a pan pop in the oven and leave to cook for 40-45minutes. Whilst in the oven start on the rice.
How to make the rice:
3 cups of rice: wash and rinse under water till waters clear then par boil for 10 minutes.
Dice one big onion and add to a heated pan of coconut oil. leave to simmer for 3 minutes
sprinkle 1 cube of maggie cube. Followed by 3 tablespoons of tomato paste (Puree) and tablespoon of curry powder. Mix together and leavefor a few minutes.
Add a can of coconut milk to the onions, mix and leave to simmer for 10 minutes, once the 10 minutes is up add your par boiled rice and chopped peppers to the coconut mix. Sprinkle a tablespoon of all purpose seasoning and a tablespoon of fish seasoning mix together cover and leave to cook for 20 minutes.
The finished product, crispy juicy ribs once its done.
Then serve, with a glass of wine ofcourse 😉 Enjoy! xx

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Last Nights Dinner: Jollof Rice with Chicken and salad

By on December 19, 2013
Anyone who knows me knows how much I love Jollof rice. It’s something I grew up eating and It’s one of the first things I learnt how to cook. It’s like a staple meal/recipe in every west African household, and since its Christmas soon, we’ll deffo be serving this (Mummy’s Version) alongside turkey, potatoes, and all the other good stuff. Jollof is simply rice cooked in a rich tomato sauce, served with chicken plantain or salad. There are a few variations to how it’s cooked depending on the rice or extra ingredients used. But all in all it’s great and tasty recipe that you must try if you haven’t.

 Ingredients: Serving 4 (including left overs;)..)
 4 medium sized tomatoes or 1 can of Plum peeled tomatoes x1
Red Bell Pepper x1
 Scotch Bonnet (pepper) x2
Thyme 1 teaspoon
All purpose seasoning x 1 Tablespoon
Tomato Paste x 1 Tablespoon
 Onion x Chopped 1
Curry Powder 1 Tsp (River Dunn’s…literally the best)
 Rice x 2 cups
Chicken stock 1/2 litre (500ml)
Bay leaves
Vegetable Oil

-Grab your Tomatoes Tinned or fresh, scotch bonnets and add to your blender/food processor then blend  for about 40-60 seconds and set aside.
-In a Heated pot with the oil, add your chopped onions, garlic and ginger and saute lightly.
– Add your curry powder followed by tomato paste, leave to cook for 2 minutes on medium to low heat (We don’t want it to burn lol).
– Once the 2 minutes is up, grab your blended tomatoes and pour into the pan over the onions and leave to cook for 20-minutes.
– Grab another bowl or pan and add the rice and wash it thoroughly till the water runs clear then set aside.
-Once the 20 minutes is up add the rice followed by the chicken stock to the tomato stew. Cover with a foil to further steam the rice and occasionally drop in some hot water from the kettle until it’s cooked through for 20-25 minutes.
*Tip: Avoid stirring the rice if you do so, use a fork to avoid mushing it.
*Quicker method is to Par Boil the rice for 10 minutes on medium heat then add to tomato stew.


Grab your chicken pieces and in a bowl wash them in salted water. You can use vinegar or fresh lemons ( I tend to use lemon) because it peels of the fat in no time and leaves the chicken squeaky clean.
Add your seasoning: for this recepie I used: 2 cloves of garlic (minced), Tsp of ginger, 1/2 lemon, Honey and salt, with black pepper and dried afican pepper,  x2 Maggie bouillon cubes and a sprinkle of thyme. Marinade (Ideally it’s good to leave over night in the fridge) So if you plan on cooking it the next day do it before hand to the flavours can get in. Once its marinated slip  it onto a baking tray drizzle it with a bit of oil & pop in the oven for 30-35 minutes. To check if the chicken is done pierce with a knife if the juices run clear it’s done, if it’s red, keeping cooking.
Once it’s all done Grab a plate add your salad, rice and chicken then servee!
Enjoyy xx

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