Aromatic Baked Chicken


The other day, we had one of those rare days in WA when it rains all day.  A couple of years ago, I wrote a post called ‘One Perfect Day’.  It was one of those days.  I just love rainy days.  You can’t go outside and work.  All you can do is stay inside and play.  Yippee!  Well … I guess you could do housework but that would be silly.

Because we had all day, I thought we would make something a bit different for dinner.  If we are busy outside, we usually have what we can whip up in the shortest time.

I had taken a chicken out of the freezer the day before so it would be “chicken and something”.  I went to Eat Your Books and typed in “chicken and rose water” – (I was thinking something Middle Eastern).  I didn’t get any hits so I tried again.  This time, I typed in “chicken and cinnamon”.  I don’t know why I chose cinnamon to go with our chicken but it worked.  This recipe was one of the hits.  It is from NZ Cuisine Magazine Issue 130, September 2008.  The recipe is by Lauraine Jacobs.  I chose this recipe from my selection because: we had all the ingredients; the picture in the magazine looked lovely and colourful; and it seemed right to be cooking with citrus when we have six trees laden with fruit.

Bloggers everywhere are posting citrus recipes at the moment and why not?  It is citrus season.  Even if you don’t have a tree, you probably know someone who does.  If not, don’t despair, because citrus should be cheap in the supermarkets.

Dinner was very pleasant.  Maus loved it.  As she finished her meal, she declared,  ‘That is definitely dinner party material.’  High praise indeed from the fussy one.

I won’t say this is a dish you can whip up in 5 minutes.  You have to brown the chicken which is always a pain.  But once that is done, it is all clear sailing.

If you are preparing this dish for guests, you can prepare it in the morning up to point 9.  Just before your guests arrive, add the browned chicken to the pot and put it into the oven.  As the chicken will be cold, it may take a little longer than the 40-50 minutes.  Small price for a perfect, carefree, dinner party meal.

Mine took much longer than the 40-50 minutes because I cooked it in the Thermalux Gourmet Cooker.  I don’t recommend them.  The oven does not get hot enough for cooking much more than a casserole.  I was surprised, when I took it out of the oven, that the chicken was cooked perfectly.


  • 1 chicken (or 8-10 chicken pieces)
  • ½ cup plain flour
  • 1 tsp ground cummin
  • ½ tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp ground pepper
  • olive oil to brown the chicken
  • 1 onion, sliced finely
  • 1 red capsicum, cut into strips
  • juice and thinly sliced peel of 1 orange (I used a zester)
  • ½ cup raisins
  • 1 tbs* honey
  • 1 tbs* rosemary, finely chopped
  • 2 cups chicken stock
  • chopped parsley, to serve
  • segments of 1 orange, to serve.

*These are 15 mil tablespoons.


  1. Preheat the oven to 190°C or pack your fire with wood.
  2. Cut your chicken into 10 pieces – drumsticks, thighs, wings and cut the breast in half.  Pat the chicken pieces dry.
  3. In a shallow bowl, mix the flour, cumin, cinnamon, turmeric, salt and pepper together.
  4. Dip the chicken pieces into the flour mixture to coat well all over.  Shake off the excess flour.
  5. Heat some oil in a frying pan.  Fry the chicken pieces until golden brown all over.  Remove to an oven-proof dish that is big enough to take your chicken pieces in one layer.
  6. Turn the heat down and add the onion to the frying pan.
  7. Cook the onion until soft and transparent.  If the pan gets too dry, add a little oil or water.
  8. Add the red capsicum strips and cook until they soften.
  9. Add the orange juice and peel, raisins, honey, rosemary and chicken stock.  [If you are preparing the dish in advance, stop at this point.]
  10. Bring the sauce to a simmer then pour it over the chicken pieces.  Cover with tin foil then place in the oven.
  11. Bake for 40-50 minutes or until the chicken is cooked to your liking.
  12. Remove from the oven and taste for salt.  I needed to add some because I used home-made stock which has no added salt.  If using commercial stock, you may not need to add any salt.
  13. Scatter with chopped parsley and orange segments.  We had potato, broccoli and carrots with our chicken.


Orange … or lemon muffins … or cake

IMG_5958copyMy mate, Steve, gave me this recipe.  It is called Easy Orange Cake and it’s not called that for nothing.  You won’t get an easier cake to make.

The recipe indicated the mixture could also be made into muffins.  And since there is only Maus and me, I decided to go with muffins so I could freeze some, if necessary, but they are disappearing quickly so I don’t think there will be any to freeze.

All you have to do for this recipe is put the ingredients into a food processor.  If you only have a small food processor, chop your orange in it and then put the orange and the rest of the ingredients in a bowl and mix by hand.  If you don’t have a food processor, don’t worry, just chop the orange as finely as you can. Continue reading

Our house…


Ok, I know it is very self indulgent but … we had some aerial photos taken of our block.  Now, I can’t help myself, I have to show them to you.

There are advantages and disadvantages of having the shots taken in winter. The obvious advantage is: it is green, but the down side is the deciduous trees are bare.  In the top shot you can see, from left to right and back to front, the compost bins, two water tanks, the shed (with a small tank), the vegie patch, the house, the garage, and another water tank.  The green on the left side and front of the house are the two passionfruit vines. Continue reading

In My Kitchen – August 2016


Hello, everyone.  Do you love my cover photo?  This is how Maus and I open canned food – with an old fashioned can punch.

Those who have been reading this blog for a while would know I have a few things in my kitchen but, alas, on this night, there was no can opener.  Luckily, Maus found an old can punch in the back of the drawer, otherwise we would have been stuck.  I must put a can opener on the shopping list. Continue reading

In search of Chocolate Meringue Cake



Not so long ago, I read this recipe on Francesca’s blog Almost Italian and I knew, instantly, that I was going to try it.  There are only five ingredients: egg whites (how I love to find a use for my ever-expanding freezer collection), sugar, chocolate, walnuts and dates.  With those ingredients, how could it not taste Absolutely Fabulous?  Then, whilst reading the comments on the post, I was fascinated to note that Sandra from Please Pass the Recipe had also posted the recipe on her blog.  That got me thinking.  From all those years studying statistics, I knew it could not be by chance that they had both come up with the same recipe.  So where did it come from?  Such a question is usually quite easy to solve with the help of Google – you can find anything on the web or, as it turns out, just about anything. Continue reading

Chilli con carne


Another grainy photo, this time, however, graininess is not a theme of the post.  I can’t wait to get my hands on my camera.  I swear I will never forget it again.

Chilli con carne is something I used to make quite a bit but haven’t done for ages.  The recipe I use is from the Australian Women’s Weekly and, of course, I don’t have it with me.  Such are the woes of living between two houses.  There are Australian Women’s Weekly recipes on-line but it is such a long time since I made it, I didn’t know which, if any, of those I was reading was the actual recipe I used to make.  In the end, I went with the recipe – on the basis they are, usually, reliable.  And it was very enjoyable. Continue reading

Italian orange biscuits


Firstly, let me apologise for the grainy (appropriate, as it turns out) photos in this post.  All the photos have been taken with my phone.  I left my camera in Perth.  My tripod is here but no bloody camera.  I can’t believe I did it, especially as I planned to do an “In My Kitchen” post.  “Oh well, shit happens,” as they say. Continue reading