Herbed Chicken with Cheesy Tomato Sauce

I was thinking about how fast time flies! It has been more than 5 years I’ve come to Singapore and still feels like yesterday! Coming here has been a life changing experience for me. At the beginning (for the first few months) I had no job, no friends and worse… nothing in particular I could call a hobby! That is when we got  our friend and companion, ‘Frodo’. Did I ever mention about Frodo? I guess not 🙂

My husband and I believe that he has been the best thing that has happened to us! He taught us how to be persistent, patient, love someone unconditionally and a lot of other things. I’m amazed at how such a little one can teach so many things without having the ability to speak. We love him more than anything else in this world and will always be grateful to him for coming into our lives.

He was three months old when we got him and looked like a cute soft toy (still does) 🙂 He’ll be five years soon and we hope to celebrate his birthday in a special way. Here are some recent photos of him 🙂

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Coming to today’s recipe, it’s something I came up with using chicken, tomatoes and cheese I had at home.  I loved the dotted texture on the chicken made with the oregano and mixed pepper…it looked quite appetizing.The cheese suspended in the tomato giving it a creamy but granular texture making it look like couscous. The cheese granules along with the sour taste of the pickled chili burst in mouth when I chewed it, further enhancing the flavor of the sauce!

This was the first time I tried this combination but it was worth the effort! 🙂

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Preparation Time: 10 minutes (excluding time to marinate the chicken)

Cooking Time: 25 minutes

Serves: 3 to 4


Olive oil – 1.5 tablespoons

Chicken – 1 kg, breasts and thighs

Butter – 1 tablespoon

Oregano – 2 teaspoons

Mixed pepper  – 2 teaspoons

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For the sauce:

Tomato – 3 large tomatoes, made into a puree in a mixer (you can also use around 1.5 to 2 cups of ready made tomato puree)

Chicken/Vegetable stock – 1/2 cup

Cheese  – 6 slices (feel free to use the cheese of your choice)

Pickled chili – 1/3 cup

Sugar – 2 teaspoons

Salt – to taste

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Step 1: Preheat oven at 1750 C. Mix the butter, oregano and mixed pepper together in a bowl. Coat the chicken evenly with this mixture. I marinated the chicken for 15 minutes. You can choose to marinate it for 30 minutes to 1 hour in the fridge if you have time.

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Step 2: Grease the oven grill with oil. Place the chicken on the grill and let it cook in the oven for 25 minutes (or until cooked).

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Step 3: While the chicken is being cooked, heat the olive oil in a pan. Add the tomato puree and cook for a minute.

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Step 4: Add the chicken/vegetable stock and the cheese. Mix well until the cheese has melted. Add the pickled chili and sugar. Cook for a few minutes until the sauce thickens or you have the desired consistency. Transfer to a serving bowl.

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Step 5: Once the chicken is done, place the grilled chicken on a serving dish. You can pour the sauce on the chicken or serve it separately in a bowl, as per your preference. Garnish with pickled chili. Serve hot with freshly baked bread and vegetables of your choice.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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Tofu by the beach

When I sat down to write this post, I was thinking about the last 10 years of my life! Who knew I would start writing a food blog? Who knew that I would even start to enjoy cooking? If you had asked me even around 5 years ago, although I loved food, I was far away from cooking. Only after I came to Singapore I was exposed to all the different cuisines and it evoked a curiosity every time I went to any restaurant – ‘Wow this is yummm! How did they cook it?? What spices/herbs have they used?’ And soon enough I felt the desire to cook tastier meals and discovered that cooking good food at home doesn’t necessarily have to involve hours of cooking or hundreds of ingredients 🙂

If you think about it, there are several dishes which can can be put together very quickly with things you have at home or commonly find in stores, which makes each meal, each day, a happy event 🙂

I had a box of tofu in the fridge along with some vegetables and it gave me an idea – what if I use Tofu and cooked it in a different style? So today’s recipe is a  quite a unique combination of tofu and middle eastern style of cooking!  Although the combination  is different, you won’t be disappointed at all with the end result 🙂

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Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 4


Olive oil – 3 tablespoons

Tofu – 300 g, crumbled

Eggplant – 1 medium, cut into 1.5 to 2 inches long pieces

Carrot – 1 medium, cut into 1 inch long pieces

Onion – 1 medium, chopped

Garlic – 4 to 5 cloves, cut into horizontally into pieces

Feta Cheese – 80 g Raisins – 1.5 to 2 tablespoons

Walnuts – 1.5 to 2 tablespoons

Spice Mixture – Mix 1 teaspoon each of turmeric powder, chili powder, coriander powder, cumin powder, cinnamon powder, crushed cardamom and ground pepper to make the spice mixture

Coriander leaves – a handful, chopped

Salt – to taste

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Step 1: Heat 2 tablespoons of olive oil in a U-shaped vessel or pan. Add the spice mixture, onion and garlic. Mix well and cook for 2 minutes. Pic 5

Step 2: Add the eggplant and carrot and cook for another 5 minutes until the eggplant and carrots have softened.

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Step 3: Add half of the crumbled cheese and mix well (do not cook for more than a minute). Add salt as required. Turn off the stove. The eggplant mixture is ready.

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Step 4: Preheat the oven at 175 degrees for 10 minutes. Take an ovenproof dish and grease it with the remaining 1 tablespoon of oil. Arrange the cubed tofu neatly on the ovenproof dish side by side. Spread the eggplant mixture to uniformly cover the tofu. Sprinkle rest of the crumbled cheese on top. Squeeze in a few coriander leaves in between if you wish (do ensure that the tofu doesn’t break in doing so).

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Step 5: Place the dish in the oven and bake it for around 20 minutes (until the tofu has browned lightly). Garnish with few more coriander leaves (optional) and serve hot as a standalone dish or with bread. A few tips:

  • You can use cottage cheese (paneer) if you don’t have tofu.
  • Add almonds or other nuts too as per your preference.

If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂

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