HOW TO MAKE GOOD CHIN CHIN

This chin chin here is best I ever made or tasted anywhere. It's so good, I've bookmarked the recipe to be my GO TO chin chin recipe. I love it. I had to hoard this quantity for pictures because they were
being rushed by the kids. The chin chin is crunchy, yet not hard like stone. I wanted to add an egg but that would have made it soft and I like my chin chin crunchy (not hard o).

INGREDIENTS:


3 cups flour
1 tablespoon powdered milk
3 tablespoons sugar
1 teaspoon salt ( not heaped o)
1 tablespoon baking margarine (not heaped too, just level) You can use butter here. I don't have butter at home.
11/2 teaspoons nutmeg
1 cup water (250ml)
See more step by step cooking pictures below...







All the ingredients in a bowl



I just added margarine



Adding water





Dough is ready for cutting



Flatten with a rolling pin




Cutting into squares, cubes and any shape of choice



COOKING DIRECTION:
In a bowl I sieved the flour, added the sugar, salt, milk, nutmeg, margarine and with my fingers worked on the margarine until it looks a bit like bread crumbs then I poured in the water and kneaded until dough is elastic. The dough is placed on a board, flattened with a rolling pin and cut with a knife. I sprinkled some flour on the board to make rolling easy and still sprinkled some flour on the dough before cutting.
Frying in hot oil was the final work. So quick and easy.



Ready for frying





Chin chin in hot oil.
Happy cooking!

How to make Nigerian Grilled Chicken

Looking to make Nigerian Grilled Chicken ?
Grilled chicken is one of the popular Nigerian foods. It is very easy to prepare and here the steps to get your grilled chicken prepared in no time


Ingredients:
Two skinless chicken thighs or however much you’d like
Crushed chilli
Mixed Herbs
Salt
Aromat Seasoning
2 x Knorr Cubes or any one you prefer

Instructions:

1. The quantity of each ingredient is dependent on the number of chicken thighs you are looking to grill
2. For two chicken thighs, 150 grams of Crushed chilli will suffice, mixed with 50 grams of mixed herbs, tea spoon of Aromat seasoning, half a tea spoon of salt and two Knorr cubes.
3. Marinate the chicken thighs with the mixture and make sure each piece is properly covered.
4. It is best to leave the chicken thighs in the fridge overnight or for few hours as this allow the marinate to penetrate the chicken which will in turn give you a good taste.
5. Pre-heat your oven for about 10 minutes at 200 degrees Celsius before placing the marinated chicken thighs on the grill
6. Allow each side to get properly cooked (gold brown) for circa 15 minutes each.
7. Allow the chicken thighs to cool down a bit and serve with a plate ofNigerian Jollof Rice, Salad or anything else you like.

Why don’t you go ahead and make your own grilled chicken following these easy steps? Feel free to look through the food blog for lots of mouth wateringNigerian Food Recipes

Roasted Cauliflower Mac and Cheese

Directions
Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

From the Test Kitchen

TO STORE RESERVES:
Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Ingredients
6cups small cauliflower florets
2teaspoons olive oil
1/4teaspoon salt
2cups dried elbow macaroni or cavatappi pasta
1tablespoon olive oil
3/4cup finely chopped onion
2cloves garlic, minced
2 1/2cups fat-free milk
2tablespoons all-purpose flour
1/2teaspoon salt
2ounces reduced-fat cream cheese (Neufchatel), cut up
1 1/2cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1cup soft bread crumbs
1/4cup grated Parmesan cheese
1/2teaspoon snipped fresh thyme
1teaspoon olive oil

Buffalo Chicken Drumsticks with Blue Cheese Dip

Directions
Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

From the Test Kitchen

TO STORE RESERVES:
Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.

Ingredients
16chicken drumsticks (about 4 pounds), skinned, if desired
116 ounce bottle buffalo wing hot sauce (2 cups)
1/4cup tomato paste
2tablespoons white or cider vinegar
2tablespoons Worcestershire sauce
18 ounce carton dairy sour cream
1/2cup mayonnaise
1/2cup crumbled blue cheese (2 ounces)
1/4 - 1/2teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Indian-Spiced Chicken Thighs

Directions:
Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, 1/4 teaspoon of the salt, the pepper and broth in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

In a small bowl, stir together the remaining 3/4 teaspoon garam masala, remaining 1/4 teaspoon salt, the yogurt and cornstarch. Remove chicken to a platter and keep warm.
Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened. Stir in almonds and serve sauce with chicken over rice, if desired.


Nutrition Information for Indian-Spiced Chicken ThighsServings Per Recipe: 4
PER SERVING: 621 cal., 24 g total fat (5 g sat. fat), 333 mg chol., 717 mg sodium, 33 g carb. (3 g fiber), 73 g pro.

Ingredients

3 pounds boneless, skinless chicken thighs

2 onions, thinly sliced

3 garlic cloves, minced

1/2 cup golden raisins

1 3/4 teaspoons garam masala

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup low-sodium chicken broth

1/2 cup plain yogurt

2 tablespoons cornstarch

1/3 cup toasted slivered almonds

2 cups cooked basmati rice (optional)

How to Cook Nigerian Fried Fish Stew

The major challenge when preparing Nigerian Fish Stew is that the fish scatters in the stew. In this recipe, I will show how to prepare this stew and the fish will still be intact.

Like the Beef and Chicken Stew, the Nigerian Fish Stew can be prepared in large quantities and stored in the freezer for up to a month. This stew goes well with:

1. Boiled Rice
2. Boiled/Fried Plantains
3. Boiled Beans (plain)
4. Boiled/Fried Yam
5. Boiled/Fried Potatoes
6. White Agidi
7. Plain Boiled Beans
8. White Bread

You can see that this stew goes well with virtually every major staple food so you should always have it in your freezer.
Ingredients for Nigerian Fried Fish Stew

1. 800 mls Tomato Stew
2. 1 big Mackerel (a.k.a. Titus in Nigeria)
3. 2 teaspoons thyme
4. 2 medium onions
5. 1 big stock cube or boullion cube
6. 1 habanero pepper (Atarodo, Ose Oyibo, Atarugu)
7. Salt (to taste)

Important notes on the ingredients

1. Tomato Stew is fresh puree tomato and the tinned tomato paste that has been boiled and fried in vegetable oil to remove all traces of water and the sour taste of tomatoes. It is the base stew for all Nigerian Red Stews and Jollof Rice recipes. This is not raw tomato puree.
2. Mackerel (also known as Titus in Nigeria) is the most popular fish for preparing the Nigerian Fish Stew but feel free to use any fish of your choice. Some fish are too soft when cooked and will scatter in the stew because of all that stirring. It is not advisable to use such fish.
3. I prefer red onions for the Nigerian Fish Stew but your can use white or yellow onions if they are the only ones you have.
4. Stock cubes are the seasoning cubes we add to our cooking.

The quantities for the seasonings are for guidance only so add the thyme, pepper and salt to your taste.

1. Before you cook Nigerian Fried Fish Stew
2. Prepare the tomato stew by following the steps at: How to Prepare Tomato Stew
3. Cut the fish into 1 inch thick cuts and remove the intestine. It is advisable to cut the fish while it is still a little bit frozen. This helps you get perfect straight cuts and keeps the fish from disintegrating.
4. Sprinkle some salt on the fish, rub the salt into the fish cuts with your hands and set aside.
5. Slice one of the onions and dice the other one.
6. Pound or blend the habanero pepper (atarodo, ose oyibo, atarugu).

Cooking Directions

1. Place the diced onions, crushed stock cubes and thyme in a clean pot.
2. Pour a small amount of water and bring to a boil.
3. Add the fish and leave to boil for 2 minutes. Turn the fish on the other side and allow to boil for another 2 minutes then take them out from the fish stock.

1. Note:
2. We can fry the fish straight away without doing all this but we need to boil the fish for the following reasons:
3. For a delicious stew, we need some fish stock (fish water lol) from the fish. The seasoning we add to the fish goes into the fish to make it taste better while the juice from the fish goes into the surrounding water to give it some nice taste that will make the stew delicious.
4. This boiling process helps toughen the fish thereby preventing it from disintegrating in the stew.
5. Set the fish stock aside.
6. Shallow-fry the fish in a small quantity of vegetable oil till golden. The difference between deep-frying and shallow-frying is that in shallow frying, you use less amount of oil and the fish is not immersed in the oil. Both of them are great but I just think there is no need to use all that oil in frying especially when I can achieve the same thing with shallow frying. Also, I do not like my fish bone-dry as that is what we often aim for with deep-frying.
7. Set the fish aside and set the pot with the fish stock back on this stove (medium heat).
8. Once it boils again, add the tomato stew and habanero pepper.
9. Add some water to bring the stew to the consistency you like for your stews. Some people like their stew watery, some like it conc and some like it somewhere in the middle.
10. Add salt, stir and cover the pot and leave to simmer (boil) till you see some oil float to the surface of the stew. This is the oil from frying the Tomato Stew, no extra oil is added to Fish Stew. While waiting to see the oil, stir the stew at intervals so it does not burn.
11. Once you see the oil at the top (watch the video below for what it should look like), add the fried fish.
12. Stir, cover and once it boils again, the stew is ready!