It’s a pasta dish that feels indulgent yet approachable, perfect for date nights or a cozy dinner for one but it's also an amazing crowd pleaser. Trust me, this recipe never disappoints!

Why I Love This Dish

• Creamy and indulgent: I’m all about a sauce that hugs every piece of pasta, and the combination of heavy cream, Parmesan, and sundried tomatoes is a match made in heaven.
• One-pot convenience: Less mess, more eating — who doesn’t love that?
• Customizable: I enjoy tweaking this chicken recipe to suit my mood or pantry.
• Date-night ready: This dish looks impressive but is easy to whip up. A total win-win!

How To Make Marry Me Chicken Pasta

1. You need chicken, pasta, sundried tomatoes, cheese, cream, spinach and herbs for this recipe.

2. Boil the pasta until al dente and set aside.

3. Heat some of the sundried tomato oil in a deep frying pan and cook the seasoned chicken until browned and done. Remove from the heat and set aside.

4. Using the same skillet, gently fry the freshly minced garlic along with the herbs. You have an option here to add minced onion as well but it will require longer cooking.

5. Add the chopped, sun dried tomatoes. You can add a bit of tomato paste to make it even more tomatoey.

6. Add the chicken broth and give it a good stir.

7. Add the cream. Stir.

8. Tip in the grated cheese. Stir until it's melted and you have a lovely cream sauce. Let it bubble for a few minutes until the sauce thickens.

9. Tip in the cooked pasta and stir.

10. Add in the spinach and mix until the spinach has wilted.

11. Slice cooked chicken into bite-sized pieces. Stir in the chopped chicken. 

12. Your delicious pasta is ready to eat! Enjoy!

Substitutions and Variations

Cooking is personal, and I love how this recipe invites experimentation. Here are a few ideas to customize your Marry Me Chicken Pasta recipe:

• Switch up the protein: I’ve tried it with skinless chicken thighs and even rotisserie chicken — both work beautifully.
• Amp up the veggies: Adding sautéed zucchini, roasted red peppers, or fresh cherry tomatoes gives the dish a fresh twist. You can use vegetable stock instead of chicken stock.
• Add extra tomato punch: You can add a bit of tomato puree or tomato paste to make an even more flavorful sauce.
• Go dairy-free: A plant-based cream and nutritional yeast substitute nicely for the double cream and Parmesan.
• Add some heat: A sprinkle of extra chili flakes or a dash of smoked paprika makes it fiery and fun.
• Experiment with pasta: While penne is my go-to, farfalle pasta or gluten-free pasta works just as well.

What I Pair with Marry Me Chicken Pasta Recipe

When it comes to sides, I like to keep it simple to let the pasta shine. Here are my favorite pairings:

• Fresh salad: A crisp spinach or arugula salad with balsamic vinaigrette balances the richness perfectly.
• Garlic bread: This recipe not optional in my house — perfect for soaking up that luscious sauce. Using fresh garlic is simply a must!
• Roasted vegetables: Broccoli or asparagus adds earthy flavors and vibrant color.
• A glass of wine: A crisp Sauvignon Blanc or Pinot Grigio is my pick, but feel free to pour your favorite.

Storing and Reheating Leftovers

I’m all about making life easier. Here's how to store leftovers:

• Fridge: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
• Freezer: Yes, it freezes well! Portion it into freezer-safe containers and store for up to 1 month.
• Reheating: Warm it on the stovetop over medium heat, adding a splash of chicken stock or heavy cream to revive the sauce. To reheat it quicker, the microwave works, but I recommend covering the dish to retain moisture.

FAQs

Other Pasta Recipes You Will Enjoy

📖 Recipe

Marry Me Chicken Pasta

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• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 4 portions
• Diet: Halal

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Marry me chicken pasta recipe is cooked chicken breast and tender penne pasta in a flavorful, garlic creamy sauce with sun-dried tomatoes.

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Ingredients

Units USM

• 8 ounces penne pasta
• 1 pound boneless, skinless chicken breasts
• salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 5 ounces fresh spinach
• fresh basil leaves, chopped, for garnish

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Instructions

1. Cook the penne pasta in salted boiling water until al dente. Drain the pasta and set it aside.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a large pot or deep skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side until golden brown and cooked through. Remove the chicken from the pot and let it rest.
3. Add the minced garlic, Italian seasoning, and crushed red pepper flakes to the pot. Sauté for about 30 seconds until fragrant.
4. Add the chopped sun-dried tomatoes and cook for another minute.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then stir in the grated Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked pasta to the sauce and toss to coat. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
7. Slice the rested chicken breasts and add them to the pot, stirring to combine.
8. Garnish with basil and additional Parmesan cheese. Serve immediately. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Pan Fry
• Cuisine: American

Nutrition

• Serving Size: A decent helping
• Calories: 591
• Sugar: 2.7 g
• Sodium: 386.5 mg
• Fat: 26.6 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.4 g
• Carbohydrates: 48 g
• Fiber: 2.9 g
• Protein: 39.5 g
• Cholesterol: 127.2 mg

It's an easy all-round family pleaser that is perfect for a busy weeknight dinner. Here's how to make chicken tikka pizza to perfection!

Why you'll love this chicken tikka pizza recipe

• It's so easy to make – you can even get the kids involved!
• It's a great twist on classic Indian food
• Chicken tikka pizzas are quick and bring delicious flavors, the perfect fun option for a busy midweek dinner
• This recipe uses ready made naans, so no need to make your own pizza dough

How to make chicken tikka pizza

You need naan breads, tomato sauce, onion, pepper and cheese.

Make the chicken tikka first though. Leftovers are great!

Place the naan on a baking sheet.

Slather with tomato or marinara sauce.

Sprinkle with mozzarella cheese.

Add slivers of green pepper.

Add red onion slices.

Bake in the oven until the cheese is bubbling and golden.

Sprinkle with cilantro and serve immediately. Enjoy!

What to Serve with Chicken Tikka Pizza

Cucumber Raita

A cool and refreshing cucumber raita pairs perfectly with the spiced chicken tikka pizza, balancing the heat with a creamy, tangy flavor.

Kachumber Salad

This fresh, crunchy salad made from cucumbers, tomatoes, onions, and a squeeze of lemon juice adds a crisp contrast to the rich flavors of the pizza.

Mango Chutney

This sweet and tangy mango chutney provides a delightful contrast to the savory and spicy chicken tikka pizza.

Green Chutney

A fresh mint chutney complements the flavors of the pizza, adding a burst of herbal freshness.

Popular substitutions

• Ginger powder: Use this in place of fresh ginger if you can't find any.

• Cheese: Mozzarella is the best kind, but feel free to use your favorite kind of cheese. Also, add extra cheese if you prefer your pizzas to be on the cheesy side.

• Pizza base: Naan breads can be replaced by any other types of flatbread – feel free to make your own!

Alternatives

• Add sliced red onion to the top of your pizza
• Add diced tomatoes for an extra rich tomato flavor
• Sprinkle chopped bell pepper on top of your pizza for extra flavor

More tikka recipes

Can't get enough of the taste bud tinging tikka flavour? Well, luckily I have a host of wonderful tikka recipes waiting for you to try:

• Chicken tikka – the classic curry skewered chicken recipe that, once perfected, you'll go back to again and again
• Chicken tikka paste – learn to make this homemade curry paste and you'll never use the shop-bought stuff ever again
• Chicken tikka biryani – two classic Indian dishes combine for a marriage made in heaven
• Air fryer chicken tikka – quick, easy and wonderfully tasty, this air fryer recipe is one you have to try

📖 Recipe

Chicken Tikka Pizza

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• Author: Michelle Minnaar
• Total Time: 2 hours 45 minutes
• Yield: 4 portions
• Diet: Halal

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Turn your favorite Indian-inspired flavors into a fusion masterpiece with this Chicken Tikka Pizza recipe, paired with melty cheese and crispy pizza crust.

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Ingredients

Units USM

For the Chicken Tikka:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon salt

For the Naan Pizzas:

• 4 ready-made naan breads
• ½ cup tomato sauce (or pizza sauce)
• 1 ½ cups shredded mozzarella cheese
• ¼ cup fresh cilantro leaves, chopped
• 1 teaspoon red chili flakes (optional, for extra heat)
• 1 tablespoon olive oil (for brushing the naan)

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Instructions

1. In a large bowl, mix the yogurt, lemon juice, vegetable oil, garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper (if using), and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Preheat your oven to 400°F (200°C) or set your grill to medium-high heat. Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with parchment paper. Bake or grill for 15-20 minutes, turning halfway through, until the chicken is fully cooked and slightly charred. Remove from the oven or grill, and set aside.
3. Preheat your oven to 400°F (200°C). Place the naan breads on a baking sheet.
4. Spread a thin layer of tomato sauce over each naan bread. Sprinkle a portion of the shredded mozzarella cheese over the sauce. Top with the cooked chicken tikka pieces. Sprinkle the remaining mozzarella cheese over the toppings.
5. Brush the edges of the naan with olive oil. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the naan is crisp.
6. Remove the pizzas from the oven and sprinkle with chopped cilantro and red chili flakes (if using). Slice and serve immediately.

• Prep Time: 15 minutes
• Marination Time: 2 hours
• Cook Time: 30 minutes
• Category: Dinner
• Method: Bake
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 569
• Sugar: 6.6 g
• Sodium: 1093.2 mg
• Fat: 16.9 g
• Saturated Fat: 8.3 g
• Trans Fat: 0 g
• Carbohydrates: 51.8 g
• Fiber: 3.6 g
• Protein: 51.5 g
• Cholesterol: 95 mg

Rich, subtly spiced and diced chicken breast pieces grilled at a high heat, then layered and baked with fragrant basmati rice until golden brown and out of this world – it's a dish that will blow you away and will have you wanting to make it again and again!

Follow the simple steps below to make this hugely impressive, home-cooked comfort food classic.

Why you'll love this chicken tikka biryani recipe

• If you like spicy food, you're going to love this!
• It's a very easy recipe to follow, with clear step-by-step instructions
• You can tweak this adaptable recipe to your personal tastes

How to make Chicken Tikka Biryani

You need rice, tomatoes, onion, spices yogurt for this recipe, along with cooked chicken tikka pieces.

Wash and soak the rice before cooking.

Parboil the rice with the whole spices and set aside.

Gently fry the onion, garlic and ginger until softened.

Stir in the ground spices.

Melt the tomatoes with the spicy onion mixture.

Add the yogurt and leftover tikka paste from cooking the chicken.

Let the sauce simmer.

Add the chicken pieces and heat through.

Now start layering the biryani in a pot.

After the rice layer, add the saucy chicken layer.

Top with caramelized onions.

Repeat this process.

End with rice layer and top with cilantro. Cook. Serve immediately, served with your favorite accompaniments such as peshwari naan and lime chutney. Enjoy!

What to Serve with Chicken Tikka Biryani

Cucumber Raita

The cool and refreshing cucumber raita pairs perfectly with the spicy and aromatic biryani, providing a cooling contrast.

Kachumber Salad

A fresh, crunchy salad made with cucumbers, tomatoes, onions, and a squeeze of lemon juice adds a crisp texture and tangy flavor to the meal.

Mango Chutney

The sweet and tangy flavor of mango chutney contrasts with the savory biryani.

Naan Bread

An Indian food classic that goes with pretty much any type of main course.

How To Reheat Chicken Tikka Biryani

• Microwave: Place a portion of biryani in a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until thoroughly warmed. Add a few drops of water if the biryani seems dry.
• Stovetop: Reheat the biryani in a pan over medium heat, adding a splash of water or broth to prevent it from drying out. Stir occasionally until heated through.
• Oven: Spread the biryani in an oven-safe dish, cover with foil, and reheat in a preheated oven at 300°F (150°C) for 15-20 minutes or until heated through.

How do you store chicken tikka biryani?

Refrigeration

• Storage Time: Store leftover Chicken Tikka Biryani in an airtight container in the refrigerator.
• Shelf Life: The biryani will stay fresh for up to 3 days.
• Cooling: Allow the biryani to cool to room temperature before refrigerating to prevent condensation, ensuring you get fluffy rice when reheating.

Freezing

• Storage Time: Chicken Tikka Biryani can be frozen for up to 1 month.
• Freezing Method: Transfer the cooled biryani to a freezer-safe airtight container or a resealable freezer bag. Label with the date before placing it in the freezer.
• Thawing: Thaw the biryani in the refrigerator overnight before reheating.

📖 Recipe

Chicken Tikka Biryani Recipe

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• Author: Michelle Minnaar
• Total Time: 3 hours 30 minutes
• Yield: 6 portions
• Diet: Gluten Free

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Savor the aromatic flavors of a Chicken Tikka Biryani, where tender marinated chicken tikka is layered with fragrant basmati rice and spices.

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Ingredients

Units USM

For the Chicken Tikka

• 1 ⅓ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• ½ teaspoon salt

For the Curry

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tablespoons ginger garlic paste
• 1 teaspoon cumin seeds
• 2 black peppercorns
• 2 cloves
• 1 teaspoon red chili powder
• ½ teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 2 tomatoes, finely chopped
• ½ cup plain yogurt
• ⅓ cup water

For the Rice

• 1 ¾ cups water
• 1 ½ cups basmati rice, soaked for at least 20 minutes
• 1 bay leaf
• ½ teaspoon cumin seeds

For the Biryani Assembly:

• 1 ½ cups caramelized onions
• ½ cup fresh cilantro, finely chopped
• 1 tablespoon oil
• 1 cup saffron-infused water (optional: soak a few saffron threads in warm water or milk)

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Instructions

1. Marinate the Chicken Tikka: In a large bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, minced ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, cayenne pepper (if using), and salt. Add the chicken pieces and mix until evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Cook the Chicken Tikka: Preheat your oven to 400°F. Thread the marinated chicken pieces onto skewers or place them on a baking sheet lined with parchment paper. Bake or grill for 15-20 minutes, turning halfway through, until the chicken is fully cooked and slightly charred. Set aside.
3. Prepare the Rice: Bring 1 ¾ cups of water to a boil in a large pot. Add the soaked and drained basmati rice, bay leaf, and cumin seeds. Cook the rice until it’s about 70-80% done (firm but not fully cooked). Drain and set aside.
4. Cook the Curry: Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown. Stir in the ginger garlic paste and cook for another minute. Add the cumin seeds, black peppercorns, cloves, red chili powder, coriander powder, garam masala powder, and salt. Cook for 1-2 minutes, then add the chopped tomatoes. Cook until the tomatoes soften, and the mixture thickens. Stir in the yogurt, water, and the reserved chicken tikka. Simmer for 4-5 minutes. Set aside.
5. Assemble the Biryani: In a large, heavy-bottomed pot or Dutch oven, layer the biryani as follows: start with ⅓ of the rice, then add ½ of the chicken curry, ½ of the caramelized onions, and ½ of the chopped cilantro. Add another layer of rice, drizzle with oil, and pour over ½ of the saffron-infused water. Add the remaining chicken curry, then the final layer of rice. Top with the remaining saffron water, caramelized onions, and cilantro.
6. Dum Cooking: Cover the pot with a tight-fitting lid. Cook the biryani over low heat for 20-25 minutes, allowing the rice to steam and absorb the flavors. Make sure the lid is tight to trap the steam inside.
7. Serve: Gently fluff the biryani with a fork to mix the layers. Serve hot with raita or your favorite side dish.

• Prep Time: 30 minutes
• Marination Time: 2 hours
• Cook Time: 1 hour
• Category: Dinner
• Method: Bake
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 369
• Sugar: 4.2 g
• Sodium: 702.4 mg
• Fat: 17.3 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 24.5 g
• Fiber: 1.7 g
• Protein: 28.4 g
• Cholesterol: 75.1 mg

Juicy pieces of chicken flavored with a delicately spiced marinade, perfectly cooked in an air fryer for a healthier way to enjoy chicken tikka. Best of all, it only takes 20 minutes or so to cook this magnificent recipe.

So, are you ready to cook this air fryer authentic chicken tikka dish? Here's how to make it to perfection.

Why you'll love this air fryer chicken tikka recipe

• An amazing selection of spices produces restaurant style chicken tikka, giving you a wonderful fragrance and deep rich flavor.
• Air fryer recipes use less oil, adding a healthier twist to an authentic Indian classic.
• This recipe takes little over 20 minutes from start to finish – perfect for a marvelous midweek meal!
• You can tweak this tandoori chicken tikka recipe to meet your personal tastes.

How to make air fryer chicken tikka

Get all your ingredients ready.

Place the yogurt, lemon juice, garlic and ginger in a large mixing bowl.

Give it a stir.

Add all the dried spices to the yogurt.

Give it a good stir and now you have a spicy yogurt marinade!

Add the chopped chicken to the marinade.

Stir until all the surfaces of chicken are covered.

Add the red and green peppers.

Marinate for a few hours but preferably overnight.

Place in the air fryer.

Air fry until the chicken is cooked through. Serve with pilau rice, kachumber, and raita. Enjoy!

Popular substitutions

• Yogurt: Use Greek yogurt for a thicker marinade, or opt for dairy-free yogurt if you need a vegan option. Buttermilk can also be used for a tangier marinade.
• Chicken: For a vegetarian alternative, swap out the chicken for tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different twist.
• Bell Pepper: If you prefer other vegetables, zucchini, cherry tomatoes, or eggplant are great alternatives. These options hold up well during grilling and add vibrant color and flavor.
• Vegetable Oil: Olive oil, coconut oil, or any neutral oil can be used in place of vegetable oil, depending on your preference.

What to Serve with Chicken Tikka

Naan or Roti

Pair Chicken Tikka with warm naan, roti, or paratha. These breads can be served plain or brushed with butter or ghee for extra richness.

Rice

Serve alongside basmati rice, cumin-flavored jeera rice, or biryani. The fragrant spices in the tikka perfectly complement the subtle flavors of the rice.

Salad

A fresh salad made with cucumbers, tomatoes, onions, and a splash of lemon juice is a refreshing side. Cucumber raita or a simple yogurt dip is also great to cool the palate.

Chutneys

Mint chutney, tamarind chutney, or a yogurt-based sauce enhances the flavor of the Chicken Tikka and provides a nice contrast.

Grilled Vegetables

Bell peppers, zucchini, and onions make excellent accompaniments when grilled alongside the tikka, adding variety and texture to your meal.

How to Use Chicken Tikka

• In Wraps or Rolls: Make chicken tikka wraps or rolls. Spread chutney on a roti or tortilla, add the chicken, sliced onions, and a bit of yogurt or mayo, then roll it up for a tasty, portable meal.
• In a Salad: Chop the cooked chicken tikka and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt dressing for a satisfying salad.
• As an Appetizer: Serve chicken skewers as a party appetizer, accompanied by dipping sauces like mint chutney or tamarind chutney.
• In Curries: Add grilled chicken tikka to a curry sauce, such as a rich tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete dish.
• In Sandwiches or Burgers: Incorporate chicken tikka into sandwiches or burgers, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a flavorful twist.
• Pizza Topping: Use chicken tikka as a topping for homemade pizza. Combine it with cheese, onions, and bell peppers, then bake until the crust is golden and the cheese is melted.

How do you store chicken tikka?

Refrigeration

• Cooked Chicken Tikka: Store in an airtight container in the refrigerator for up to 3-4 days.
• Marinated Uncooked Chicken: Refrigerate for up to 24 hours in a sealed container.

Freezing

• Cooked Chicken Tikka: After cooling completely, freeze in an airtight container or freezer bag for up to 2-3 months.
• Marinated Uncooked Chicken: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before cooking.

Reheating

• Microwave: Reheat in short intervals until warmed through.
• Oven: Warm in a 350°F (175°C) oven for 10-15 minutes, covered with foil to retain moisture.
• Stovetop: Reheat in a pan over medium heat with a splash of water or stock to keep the chicken moist.

More chicken curry recipes

Fancy making some more amazing chicken curry recipes? Thankfully, I've got a whole host of them that you can try. Perfect for everything from quick and easy midweek meals to special occasion dishes to wow your friends and family, my chicken curry dishes are delicious!

• Chicken Korma – a creamy classic, chicken korma is the perfect curry for those who aren't too keen on spicy food. A wonderful dish with heaps of flavor
• Easy chicken curry – rich flavours and heavenly fragrances make this one-pot chicken curry recipe a sensation. It's so simple to make, meaning it'll become a surefire success that the whole family will love
• Chicken chaat – Indian street food at its finest, chicken chaat is a rich, tangy dream of a dish. Just one taste and you'll be sold
• Chicken pathia – while most people go for chicken tikka or chicken korma, this incredible Persian curry is an unsung gem that you should definitely try

📖 Recipe

Air Fryer Chicken Tikka Recipe

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• Author: Michelle Minnaar
• Total Time: 2 hours 32 minutes
• Yield: 4 servings as a main course
• Diet: Gluten Free

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Enjoy a healthier twist on a classic dish with this Air Fryer Chicken Tikka recipe, with spiced chicken made to perfection in an air fryer for a flavorful meal.

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Ingredients

Units USM

• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• ½ tablespoon ground cumin
• ½ tablespoon ground coriander
• ½ teaspoon turmeric powder
• ½ teaspoon paprika
• ½ teaspoon garam masala
• ¼ teaspoon ground fenugreek (optional)
• ¼ teaspoon cayenne pepper
• ½ teaspoon salt
• 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 bell peppers), cut into bite-sized pieces
• 1 large red onion, cut into bite-sized pieces
• 10 cherry tomatoes, halved

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Instructions

1. In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
2. Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
3. Add the chicken pieces, bell peppers, red onion pieces, and cherry tomatoes to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
4. Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
5. Lightly grease the air fryer basket to prevent sticking.
6. Arrange the marinated chicken, bell peppers, red onion, and cherry tomatoes in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook in batches.
7. Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking. Cook until the chicken is fully cooked and slightly charred on the edges, the vegetables are tender, and the cherry tomatoes are slightly blistered.
8. Once cooked, transfer the chicken tikka, vegetables, and cherry tomatoes to a serving dish. For a complete meal, serve hot with naan, rice, or a side salad.

• Prep Time: 20 minutes
• Marination Time: 2 hours
• Cook Time: 12 minutes
• Category: Dinner
• Method: Air Fry
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 285
• Sugar: 9.9 g
• Sodium: 437.1 mg
• Fat: 11.2 g
• Saturated Fat: 5.1 g
• Trans Fat: 0 g
• Carbohydrates: 16.1 g
• Fiber: 4.2 g
• Protein: 30.6 g
• Cholesterol: 121.2 mg

Especially when the weather outside is cold and miserable. My soup is just such a dish to lift your mood. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy.

Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. The cooking time is even shorter!

Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe.

It's a very healthy and low-calorie soup that can even help you keep your waistline in check. And to top it all off, this is actually a vegan pumpkin and sweet potato soup!

Of course, you can always add a touch of cream for those who are not completely vegan. However, the soup is creamy enough and is perfectly balanced. In conclusion, this vegan pumpkin and sweet potato soup rocks!

Jamie Oliver's pumpkin and sweet potato soup recipe

While reading through Jamie Oliver's pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe.

First, I contemplated lots of great topping ideas that I'll mention later. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. Some people throw the pumpkin seeds into the rubbish.

However, Jamie cleverly suggests keeping the seeds to roast them! Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin.

In either case, it gave me tons of inspiration for creating this vegan pumpkin and sweet potato soup. Keep reading to find out more.

pumpkin and sweet potato soup – slow cooker method

If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. If you don't own a slow cooker, you should never do the following. 

First of all, don't pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. Especially when you put them though a sieve.

The best way to retain their flavour is to cook them directly in the pot with the stock or the slow cooker (if you have one). The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down.

roasted pumpkin and sweet potato soup

Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. First of all, when you roast the pumpkin, it releases its nutty flavour.

The same goes for the sweet potatoes. Both vegetables in essence taste slightly sweeter. I recommend giving them a little bit of a char for best results. Just don't overdo it.

Quick tip for those who suffer from diabetes. I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic.

However, did you know that if you roast or bake sweet potatoes, you unequivocally double their glycaemic index? Yes this is true!

The same goes for any other vegetables. So, if you suffer from diabetes, don't roast your sweet potatoes and pumpkin.

creamy pumpkin sweet potato soup – vegan

Although this pumpkin and sweet potato soup is already vegan, don't think that it's not creamy. Thanks to the texture of the sweet potato and pumpkin, the soup has a thicker and creamier consistency.

Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? Not to worry!

There is, in fact, a very simple solution for this! Add a hint of coconut cream for extra creaminess and extra volume.

what spices work best with pumpkin and sweet potato?

When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. These include all spice, nutmeg and cinnamon.

Naturally all of these work well and can be added to spice up your soup. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick.

pumpkin and sweet potato soup – topping ideas

First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. They pair very well with the soup.

Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Sprinkle with some fresh herbs like parsley, watercress or rocket salad.

Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat's cheese. However, then the soup will not be vegan!

For decorative purposes, top with some cream (you can use a vegan cream alternative).

other delicious soups you might enjoy

If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. It's very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins.

Also, ever heard of kabocha squash? You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. These recipes are interchangeable with all types of pumpkins.

Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the Borlotti Bean Soup. If you would like to keep things vegan, give this vegan split pea soup a go instead!

leftover sweet potato ideas

If you've got leftover sweet potatoes, you can save some for making these amazing vegan sweet potato pancakes. They are to die for and yes – they are totally vegan!

Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries, or if you have an air fryer, these Air Fryer Sweet Potato Fries. If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good!

What is your favourite winter soup?

📖 Recipe

Pumpkin and Sweet Potato Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 8

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Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Use any type of pumpkin, spice it up and enjoy!

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Ingredients

• 30ml (2 tbsp) oil
• 4 onions, peeled and chopped
• 4 garlic cloves, peeled and crushed
• 10cm (4in) fresh ginger root, peeled and sliced
• 1 red chillies, washed and sliced [optional]
• 2 celery sticks, washed and chopped
• 2kg (4 ½lbs) squash, peeled and seeded, cut into chunks
• 700g (1 ½lbs) sweet potato, peeled and cut into chunks
• 1ℓ (4 cups) vegetable stock

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Instructions

1. Heat the oil in a large saucepan.
2. Gently fry the onions until they have softened, which will take around 5 minutes.
3. Add the garlic, ginger, chillies and celery, and saute for 5 minute.
4. Place the squash, sweet potato and stock into the pot as well.
5. Increase the heat and let the content reach a slow simmer.
6. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender.
7. Blend the soup until smooth in batches in a food processor.
8. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Bread always works as an accompaniment!

Notes

• This recipe is ideal for batch cooking and freezes well.
• If you don’t want such a big quantity, you can easily halve the ingredients to serve 4.
• If you prefer soups of a thinner consistency, add more stock to your preference. This can easily done after the cooking process but while you’re blending the contents.
• A portion works out at 4 Weight Watchers Smart Points.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 178
• Sugar: 12.7 g
• Sodium: 151 mg
• Fat: 4.4 g
• Carbohydrates: 32.9 g
• Fiber: 6.9 g
• Protein: 5.6 g

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The mix of rich melted cheese, sweet spring onion and fresh zucchini makes for a winning combination. Plus, everything is baked in the same dish – it's a true one dish wonder!

Perfect in the spring and summertime as a luscious light lunch, you can even save leftovers for a quick and easy midweek meal. What's more, this zucchini bake even makes for an ideal cooked breakfast casserole, and you can even add your own twist by including some of your favorite ingredients.

So, are you ready to get baking? Let's get started!

How to make zucchini egg bake

Crack the eggs in a large bowl.

Whisk the eggs.

Stir in the cheeses, spring onion, zucchini, flour and oil.

Transfer to a baking tin.

Bake until cooked and golden.

Serve immediately with a green salad. Enjoy!

You could also add a delicious smoky side, such as tobacco onions or this Miracle Whip Coleslaw. For a healthy vegan side dish, try some blanched kale.

📖 Recipe

Zucchini Egg Bake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 4 portions
• Diet: Vegetarian

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A rich mix of egg, melted cheese, spring onion and fresh zucchini, simply stir together to make this tasty Zucchini Egg Bake.

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Ingredients

Units MUS

• 6 large eggs
• 32g (4 tbsp) wholemeal flour
• 125g (1 cup) cheddar cheese, grated
• 300g (1 ¾ cup) cottage cheese
• 2 zucchini, grated
• 3 spring onions, finely sliced
• 30ml (2 tbsp) olive oil
• Salt and pepper

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Instructions

1. Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
2. Crack the eggs in a large bowl and whisk well. 
3. While whisking the eggs, add the flour one spoonful at a time, ensuring the mixture is smooth and lump free. 
4. Add the two cheeses, grated zucchini, spring onions and olive oil and stir to combine. Season with salt and pepper.
5. Transfer the mixture into a lined baking tin.
6. Bake for 35-40 minutes, until cooked through and lightly browned on top.
7. Slice the casserole into four equal quadrants. Serve with a green salad. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 379
• Sugar: 3.9 g
• Sodium: 1122.1 mg
• Fat: 25.6 g
• Saturated Fat: 9.9 g
• Trans Fat: 0.4 g
• Carbohydrates: 12.7 g
• Fiber: 0.8 g
• Protein: 24.6 g
• Cholesterol: 285.5 mg

It's perfect for a barbecue during the summer, a weekend party or a tasty midweek meal, plus there are so many amazing sides you can serve with it.

So, are you ready to make the ultimate chicken tikka kebab recipe? Let's get cooking!

Why you'll love this chicken tikka recipe

• It's subtly spiced for a taste bud tingling flavor
• The marinated chicken brings a texture that melts in your mouth
• Homemade chicken tikka tastes amazing!
• Make a big batch and keep the leftovers... this dish tastes even better the next day!

How to make chicken tikka

Assemble the ingredients and get cooking!

Place the yogurt, oil, garlic, ginger and lemon juice in a large mixing bowl.

Give it a good stir.

Add all the dried spices to the mix. Alternatively, use your favorite tikka paste.

Stir until everything comes together.

Add the chicken pieces.

Stir well, ensuring the chicken pieces are completely coated in marinade.

Add the chopped peppers and onions.

Mix well. Preferably leave to marinate overnight.

Skewer the meat and vegetables on sticks.

Grill or barbecue until the meat is fully cooked. Serve with pilau rice, kachumber and raita. Enjoy!

What to serve with chicken tikka

Naan or Roti

No Indian curry would be complete without the side of naan bread or roti. These delightful fluffy flatbreads not only taste fantastic, but they are also great for sucking up that yummy masala sauce!

Rice

Pair it with basmati rice, jeera rice (cumin rice), or biryani. The spices in the tikka complement the subtle flavors of the rice.

Salad

A fresh side salad of cucumbers, tomatoes, onions, and lemon juice works well. You can also serve it with cucumber raita or a simple yogurt dip to cool the palate.

Chutneys

Mint chutney, tamarind chutney, or a yogurt-based dip enhances the flavors and adds a tangy contrast.

Grilled Vegetables

Serve with grilled vegetables like bell peppers, zucchini, and onions. They complement the chicken tikka and add variety to the plate.

Variations to this recipe

• Extra Heat: Add a teaspoon of red chilli powder to the dish for a little extra heat. You could also use fresh red or green chilli.
• Air fry: Cook your chicken skewers in an air fryer for a healthier way to cook.

Popular substitutes

• Yogurt: Substitute with Greek yogurt for a thicker marinade or dairy-free yogurt for a vegan option. You can also use buttermilk as an alternative, which adds a tangy flavor.
• Chicken: For a vegetarian version, substitute tofu, paneer, or large mushrooms. You can also use lamb, beef, or shrimp for a different protein option. If you prefer, you can use chicken breast instead of thigh.
• Bell Peppers: Substitute with zucchini, cherry tomatoes, or eggplant. These vegetables hold up well to grilling and add color and flavor.
• Vegetable Oil: Substitute with olive oil, coconut oil, mustard oil or any neutral oil of your choice.
• Ginger Garlic Paste: You can swap garlic and ginger paste this in for the fresh garlic and ginger if you prefer.
• Chaat Masala: You can use this spice mix in place of garam masala. You can even use other spices and powders such as amchoor (dried mango powder) red chili powder, and dried fenugreek.
• Lime Juice: Use this in place of lemon wedges if you prefer.

How to Use Chicken Tikka

1. In Wraps or Rolls: Use chicken tikka as a filling for wraps or rolls. Spread chutney on a roti or tortilla, add the chicken tikka, sliced onions, and a bit of yogurt or mayo, then roll it up for a flavorful handheld meal.
2. In a Salad: Chop the cooked chicken tikka into bite-sized pieces and toss it with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette or yogurt-based dressing for a hearty salad.
3. As an Appetizer: Serve the chicken tikka on skewers as a party appetizer. Pair it with dipping sauces like mint chutney, tamarind chutney, or a spicy yogurt dip.
4. In Curries: Incorporate the grilled chicken tikka into a curry sauce, such as a tomato-based masala, to create Chicken Tikka Masala. Serve with rice or naan for a complete meal.
5. In Sandwiches or Burgers: Add chicken tikka to a sandwich or burger, along with lettuce, tomatoes, onions, and a dollop of raita or mayo for a spicy twist on a classic.
6. Pizza Topping: Use chicken tikka as a topping for homemade pizza. Add it to a pizza base along with cheese, onions, and bell peppers, then bake until the crust is golden and the cheese is melted.

How do you store chicken tikka?

Refrigeration

• Cooked Chicken Tikka: Store in an airtight container in the refrigerator for up to 3-4 days.
• Marinated Uncooked Chicken: Refrigerate for up to 24 hours in a sealed container.

Freezing

• Cooked Chicken Tikka: Cool completely, then freeze in an airtight container or freezer bag for up to 2-3 months.
• Marinated Uncooked Chicken: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before cooking.

Reheating

• Microwave: Reheat in short intervals until warmed through.
• Oven: Heat at 350°F (175°C) for 10-15 minutes, covered with foil.
• Stovetop: Reheat in a pan over medium heat with a splash of water or stock.

More chicken curry recipes

Try these fantastic recipes!

• Chicken Korma
• Easy chicken curry
• Chicken chaat
• Chicken pathia

📖 Recipe

Chicken Tikka

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 2 hours 30 minutes
• Yield: 5 servings
• Diet: Gluten Free

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Chicken Tikka, also known as Murgh Masala, is a classic Indian dish that almost always features as a starter in British Indian restaurant menus.

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Ingredients

Units USM

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1.5 inches fresh ginger, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon garam masala
• ½ teaspoon ground fenugreek (optional)
• ½ teaspoon cayenne pepper
• 1 teaspoon salt
• ¼ cup fresh cilantro, finely chopped (optional)
• 2.2lbs skinless, boneless chicken thighs
• 3 medium-sized bell peppers (about 400g), cut into bite-sized pieces
• 2 large red onions, cut into bite-sized pieces

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Instructions

• In a large mixing bowl, whisk together the plain yogurt, lemon juice, and vegetable oil until smooth.
• Stir in the garlic, ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek (if using), cayenne pepper, and salt. Mix until all the ingredients are thoroughly combined, forming a smooth marinade.
• If using fresh cilantro, fold it into the marinade for an extra layer of fresh, herbal flavor.
• Add the chicken pieces, bell peppers, and red onion pieces to the marinade. Ensure that everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Once the chicken and vegetables are marinated, thread the chicken pieces onto the soaked skewers, alternating with pieces of bell pepper and red onion.
• You can cook the skewers on the BBQ of in the oven.
• Grilling on a Barbecue: Preheat the barbecue to medium-high heat. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
• Grilling in the Oven: Preheat the oven to 400°F (200°C) and set the oven to grill/broil mode. Place the skewers on a baking sheet lined with foil. Grill for 15-20 minutes, turning the skewers halfway through, until the chicken is fully cooked and slightly charred.

Notes

If you’ve made the tikka paste: You can substitute the dry spices (ground cumin, ground coriander, turmeric powder, paprika, garam masala, ground fenugreek, and cayenne pepper) with 3 tablespoons of the tikka paste. Mix the tikka paste into the yogurt, lemon juice, vegetable oil, garlic, and ginger to create a smooth marinade, then proceed with the recipe as directed. This will give you a richer, more concentrated flavor, as the paste already contains a balanced blend of spices.

• Prep Time: 15 minutes
• Marination Time: 2 hours
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 225
• Sugar: 5.7 g
• Sodium: 554.6 mg
• Fat: 11.6 g
• Saturated Fat: 6.6 g
• Trans Fat: 0 g
• Carbohydrates: 10.6 g
• Fiber: 2.2 g
• Protein: 19.4 g
• Cholesterol: 69 mg

This Vietnamese broth is a little bowl of heaven. If you’ve never tried a bowl of pho, oxtail is the way to go – it’ll blow you away! So, prepare your taste buds for a blissful experience.  

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If you’re a pho fanatic and you love Vietnamese food in general, what better way to discover more than to visit this beautiful country?

Emerald Waterways is a cruise company that offer exclusive tours of some of the most beautiful places in the world. Their tour of Vietnam and Cambodia is one of the most spectacular on offer. 

An unforgettable, eye-opening adventure, the Emerald Waterways tour of Vietnam is an unmissable opportunity to go deep and discover a special culture.

You’ll get into the heart of local life, experiencing jaw-dropping sights and sampling incredible food, all the while making memories that’ll last a lifetime.

If good food, stunning sights and an all-expenses paid vacation sound like your kind of thing, get on board. This part of the world has a charm of its own and demands to be seen. 

Check out the Emerald Waterways blog for more info on the incredible cruises they offer.

How do you pronounce pho?

Although you might be tempted to say ‘foe’ as in rhyming with ‘toe’, the closest way to pronounce pho with a Western tongue is ‘fuh’ as in rhyming with ‘duh.’

What are oxtails?

Oxtial is a delicious highly underrated cut of meat that you just have to try. In times gone by, oxtails dishes traditionally used the tails of oxen. Modern recipes usually use cows' tails.

While oxtails are classed as offal, when cooked slowly it's one of the most succulent, tender cuts of meat you could ever hope to taste.

Oxtails make a particularly good ingredient in a soup or broth. The flavor they bring is deep, intense and very rich. This is what makes this pho really stand out.

The way the marrow in the bone breaks down gives the stock of this pho an unbelievable richness and silky texture.

In what countries do they eat oxtails?

Oxtails recipes are popular throughout the world, with many different cultures using this delicious cut of meat as a key ingredient in their national dishes.

In Spain, a rich stew is made using oxtails. Known as rabo de toro, it originated in the bullfighting circles in Andalucia, soon becoming a national favorite. A similar dish in cuba, rabo encendido, uses spices to give the stew a fiery kick.

In Jamaica, oxtails are often used in zesty stews and soups, flavored with fresh herbs, salt and pepper, and dried spices for divine dishes that are popular throughout the world.

In Italy, oxtails are a big part of stew and pasta recipes. Oxtails are used to make a very popular ragu that’s simmered low and slow in a rich tomato sauce. Another dish, coda alla vaccinara, or roman stew, is a delicious old world stew that’s still very popular in Italy.

Borscht, a traditional thick, intense stew is very popular in Russia, where they also use oxtails as a key ingredient in appetizers. 

In South Korea, an oxtails soup called kkori is a very traditional dish, usually served with rice.

Then of course, in Vietnam, pho is a big national dish. It’s now becoming massively popular in the US, as well as throughout Europe and the rest of the world!

How do you prepare oxtails?

Before you make this Vietnamese oxtail soup, you'll first need to prepare the oxtail for cooking. You’ll need to clean it first, by rinsing it in cold water. Then, pat dry with a few paper towels.

You'll also need to cut the extra fat off this quite fatty cut of meat. A lot of the flavor in the broth will come from the fat of the meat, but you don’t want too much fat. 

So, a good quality, sharp chef’s knife and firmly hold one end of the oxtail (use a tea towel for a better grip). Then, cut down diagonally, slicing strips of fat, always remembering to cut away from you.

Once you’ve cut away as much as you can, it’s ready to go!

Is pho good for you?

This pho has a number of really healthy ingredients that bring plenty of healthy benefits.

For starters, bone broth is typically rich in calcium, which helps you to maintain your own bone health. It’s also high in mineral content, with minerals like zinc and iron which are essential to maintaining a healthy immune system and energy levels. If you want to make your own, check out this recipe on How To Make Bone Broth.

It also contains many vitamins, including vitamin A and vitamin K2, both very important for good all round health.

Oxtails have lots of health benefits too. It’s very high in protein and iron – one serving contains 30.93g of protein and 3.6mgs of iron – which is really important for your immune system, energy levels and cell growth. 

Phos normally contain bean sprouts too, which are a great source of protein, vitamin C and folic acid. They’re high in potassium, which helps you to keep your blood pressure low, and are a good source of fiber.

While noodles might not bring oodles of nutrition, there are certainly healthy, mineral rich noodles available for the more health conscious foodie. Rich noodles, in particular, are a healthier option, as they are gluten-free.

Overall, with all the ingredients in this pho (and I haven’t even mentioned the super healthy spices you can add into the mix) there’s no doubt that this dish is good for you.

Storing oxtails in the fridge

You can keep oxtails fresh in the fridge for 3–5 days. Make sure it’s tightly wrapped. If you want to keep it for longer you can also freeze it.

Storing oxtails in the freezer

You can keep oxtails fresh in the freezer for up to 6 months. Just make sure it's well wrapped to keep it fresh and protect it from freezer burn.

More amazing oxtails recipes

Here are more oxtail recipes for you to try!

• Rabo de toro – a Spanish classic, this dish is a scorcher. Pair with a Spanish red and you’ll be gone!
• Oxtail stew – thick and tasty, stew doesn’t get much better than this.
• Oxtail soup – a soothing recipe that’s rich, indulgent and tastes so good!
• Jamaican oxtail stew – a hearty stew with a spicy twist, if you like your stews rich, spicy, colorful and hot hot hot, this is the one for you.
• Hawaiian oxtail soup – an exotic broth with a colorful collection of ingredients, this dish will blow you away every time you try it.
• Kare-kare - A Filipino oxtail stew where the secret ingredient is peanuts!

📖 Recipe

Oxtail Pho

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 7 hours 45 minutes
• Yield: 8 portions
• Diet: Gluten Free

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Oxtail Pho comprises oxtail that cooked for 6 hours in water with vegetables and spices. Served with noodles and various toppings.

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Ingredients

Units MUS

Spices

• 3 star anise
• 3 whole cloves
• 1 cinnamon stick
• 3 green cardamom pods
• 5ml (1 tsp) black peppercorns
• 5ml (1 tsp) coriander seeds
• 5ml (1 tsp) fennel seeds

Pho

• 2 large onions
• 10cm (4in) ginger root
• 1 daikon radish, peeled and chopped
• 2 carrots, peeled and chopped
• 1kg (2lbs) oxtail, segmented and trimmed of excess fat
• 60ml (¼ cup) fish sauce
• 5ml (1 tsp) sea salt
• 60ml (4 tbsp) sugar

Toppings

• 400g (1lb) rice noodles
• 4 spring onions, cleaned and sliced
• 1 bunch of cilantro, washed and chopped
• 150g (5oz) bean sprouts, washed
• 1 lime, cut into wedges

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Instructions

1. Preheat the oven to 240°C / fan 220°C / 460°F / gas mark 8.
2. Top and tail the onions, then halve them.
3. Arrange the onion halves and ginger on a baking sheet and roast in the oven for 20 minutes, or until the onions’ outer layer is heavily browned. Remove from the heat and set aside.
4. Meanwhile, toast all the spices in a pan over a low heat for about 2 minutes, or until the aromas are released. Remove from the heat and let it cool for 5 minutes. When the toasted spices are cool enough to handle, tie them up in a cheesecloth. Set aside.
5. Place the oxtail in a large pot and cover with cold water. Let the water reach a boiling point and let it cook for 2-3 minutes. This step ensures a clearer and cleaner taste of the soup, removing impurities in the process.
6. Drain the meat and clean out the pot.
7. Return the meat to the pot, along with the spice bag, onions, ginger, daikon radish, carrots, fish sauce, salt and sugar. Cover with water. In my case it was about 2.5ℓ (10 cups).
8. Bring the ingredients to a boil. Reduce the heat and let the contents reach a slow simmer and cook for 6 hours or until the meat is tender and falling off the bone.
9. Sieve the soup into a large clean container. Discard the spice bag and vegetables.
10. Pick all the meat from the bones and store in an airtight container in the fridge.
11. Place the pho in the fridge to set overnight.
12. The next day, scoop the solidified fat globules off the pho.
13. Transfer the soup to a pot and gently reheat the contents until really hot.
14. Divide the pho into bowls. Serve with the noodles that should immediately be dunked into the liquid in order to cook.
15. The oxtail meat should be brought to room temperature and served on the side along with the spring onions, cilantro, beansprouts and lime. Hoisin sauce and sriracha sauce make great condiments too. Enjoy!

Notes

• After the pho is cooked, you can tweak it according to taste, e.g. adding more salt and/or sugar.

• Prep Time: 45 minutes
• Cook Time: 7 hours
• Category: Soup
• Method: Boil
• Cuisine: Vietnamese

Nutrition

• Serving Size: One bowlful
• Calories: 800
• Sugar: 8.5 g
• Sodium: 858.5 mg
• Fat: 71.5 g
• Saturated Fat: 29 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2.1 g
• Protein: 9.3 g
• Cholesterol: 99 mg

P.S. This is a sponsored post.

You can serve it with a variety of side dishes, it's wonderfully adaptable and you can easily substitute most of the main ingredients, tweaking it until your heart's content.

So, are you ready to make this fantastic chicken breast recipe? Let's get cooking!

Why you'll love this stuffed chicken breast recipe

• Stuffed chicken breast recipes bring a whole new level of flavor when compared to standard chicken recipes.
• It's a very adaptable recipe. Not a fan of leek? Make it a spinach stuffed chicken breast recipe! Prefer cream cheese to goat cheese? Not a problem!
• You can pair it with so many different side dishes, from mashed potatoes to rice and even a side salad.

How to make leek stuffed chicken breasts

1. You need chicken, leeks, wine, goat's cheese, heavy cream, butter and chicken stock for this recipe.

2. Gently fry the leeks in butter until tender and cooked.

3. Cut a deep pocket into the thickest part of each chicken breast.

4. Once the leeks have cooled slightly, mix them soft goat cheese and finely chopped sun-dried tomatoes until well combined.

5. Divide the filling evenly between the number of chicken breasts.

6. Fill each chicken breast and close it.

7. You can pan fry the chicken breasts or bake them in the oven. Make the sauce in a pan while the chicken is cooking. Enjoy!

Variations to this recipe

Spinach and Feta

Substitute leeks with chopped spinach stuffing and the goat cheese with feta cheese for a Mediterranean twist. Fresh spinach stuffed chicken breasts is delicious too!

Mushroom and Herb

Add sautéed mushrooms and fresh thyme for an earthy, aromatic flavor.

Bacon and Cheddar

Replace goat cheese with cheddar and add crumbled bacon for a smoky, rich taste.

Lemon, Herbs and Seasoning

Add lemon zest and parsley for a bright, fresh variation. You could also add red pepper flakes, fresh garlic cloves, garlic powder or your favorite chicken seasoning for extra flavor.

Artichoke and Parmesan

Swap goat cheese for grated Parmesan cheese and add artichoke hearts for a savory, tangy option.

Popular substitutions

• Cheese: Use a softened cream cheese mixture or ricotta instead of goat cheese. You could also go for shredded mozzarella cheese.
• Vegetables: Onions or zucchini can replace leeks. You could even make spinach stuffed chicken breast, a combination that goes particularly well. Frozen spinach or fresh baby spinach would work well.
• Protein: Turkey breasts or pork chops can substitute for chicken breasts.
• Wine: Replace with chicken broth or apple juice

How to serve stuffed chicken breast

1. With Mashed Potatoes: Serve alongside creamy mashed potatoes to soak up the rich sauce.
2. Over Rice or Quinoa: Spoon the chicken and sauce over rice or quinoa for a complete meal.
3. With Roasted Vegetables: Pair with roasted asparagus, carrots, or Brussels sprouts for a balanced plate.
4. With a Side Salad: A simple green salad with a light vinaigrette complements the rich flavors.
5. With Crusty Bread: Serve with warm, crusty bread to mop up the sauce.

Storage Instructions

Refrigeration

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or on the stovetop, adding a little extra cream or stock if needed to maintain moisture.

Freezing

• Freeze the cooked chicken and sauce in an airtight container for up to 2 months.
• Thaw overnight in the refrigerator and reheat slowly on the stovetop to preserve the sauce’s texture.

More chicken recipes

Once you've made this stuffed chicken breast recipe, try your hand at the following:

• Chicken yakitori – wonderfully juicy chicken skewers served with a rich yakitori sauce on the side, for an incredibly easy yet oh-so satisfying dish
• Chinese chicken sweetcorn soup – a gluten-free delight that's perfect for a cozy night in
• Chicken cobbler – a hearty American classic
• Lemon chicken tray bake – a one tray wonder that is perfect comfort food

📖 Recipe

Stuffed Chicken Breasts Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour 5 minutes
• Yield: 4 portions
• Diet: Gluten Free

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Pin Recipe

Description

Try these incredible moist stuffed chicken breasts. Glaze the stuffed chicken breasts with a creamy white wine sauce. Beautiful and zesty taste of lime in the background. Garnish with greens and add a side.

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Ingredients

Units USM

• 4 large skinless boneless chicken breasts
• 4 tablespoons butter, divided
• 2 cups leeks, finely sliced
• ¼ cup soft goat cheese
• ¼ cup sun-dried tomatoes, finely chopped
• salt and pepper, to taste
• ½ cup white wine
• ½ cup chicken stock
• ½ cup heavy cream

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Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C).
2. Cut a deep pocket into the thickest part of each chicken breast. Set aside.
3. Cook the Leeks: In a large skillet, melt 2 tablespoons of butter over medium heat.
4. Add the sliced leeks and cook until they are very soft, about 10-12 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from the pan and allow to cool slightly.
5. Mix with Goat Cheese and Sun-Dried Tomatoes: Once the leeks have cooled slightly, mix them with ¼ cup of soft goat cheese and ¼ cup of finely chopped sun-dried tomatoes until well combined. The goat cheese will help bind the leeks and sun-dried tomatoes, making the stuffing more stable.
6. Stuff the Chicken: Divide the leek, goat cheese, and sun-dried tomato mixture among the chicken breasts, stuffing it into the pockets. If needed, secure the openings with toothpicks.
7. Sear the Chicken: In the same skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
8. Add the stuffed chicken breasts and sear them on both sides until golden brown, about 3-4 minutes per side.
9. Bake the Chicken: Transfer the seared chicken breasts to a baking dish.
10. Place the dish in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
11. Make the Sauce: While the chicken bakes, use the same skillet (without cleaning it) to make the sauce. Place the skillet back on the stove over medium heat.
12. Add the wine (or additional chicken stock) and ½ cup of chicken stock to the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
13. Stir in the heavy cream and continue to simmer until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
14. Serve: Once the chicken is done, remove the toothpicks and slice if desired.
15. Pour the creamy sauce over the chicken before serving.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Bake
• Cuisine: French

Nutrition

• Serving Size:
• Calories: 640
• Sugar: 4.1 g
• Sodium: 324.1 mg
• Fat: 31 g
• Saturated Fat: 16.7 g
• Trans Fat: 0.2 g
• Carbohydrates: 13.1 g
• Fiber: 1.5 g
• Protein: 69.3 g
• Cholesterol: 260.7 mg