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Two family favourite chicken recipes - the best from Lynn Bedford Hall

I love to cook (and to eat!)

I love to cook – maybe because I love eating and maybe because I like to get the praise of others when they like what I cook. Whatever!

I have been cooking for many years, mostly on Sundays, so I guess you could call me a Sunday chef!

One of my favourite recipe writers is South African cook Lynn Bedford Hall, whose recipes are simple and never fail – or at least I have never failed with them!

The two chicken recipes below are from two of her books, the first from her Lynn Bedford Hall's All-Colour Cookbook and the second from The Best of Cooking in South Africa .

The first recipe she calls “simply saucy chicken” but in our family its known as “Caitlin's Chicken” as I had cooked it and we had just finished eating it when the contractions that heralded Caitlin's birth began! I don't think the food had anything to do with it, though.

Here they are, then, the two favourite chicken recipes in our family, two dishes that get cooked regularly. I present them here exactly as Hall does, with her introductions and all, because I think they are great. Where I have introduced my own variations I will indicate them.

two-family-favourite-chicken-recipes
Caitlin at seven

Caitlin at seven

Simply Saucy Chicken (also known as Caitlin's Chicken) from Lynn Bedford Hall

The title says it all. First marinated in a zesty sauce, and then left to take care of itself in the oven, this is a singularly easy way of treating chicken pieces. They turn out browned and succulent (Oh boy, don't they just – Tony), with sufficient sauce to serve with rice, or with baked potatoes and sour cream flavoured with chives (its also excellent served with couscous – Tony)

Ingredients

1 kg chicken portions (halved if large)

30 ml tomato sauce (ketchup)

15 ml Worcestershire sauce

25 ml smooth apricot jam

10 ml curry powder

5 ml salt

5 ml ground ginger

5 ml ground cinnamon

125 ml fresh orange juice

1 medium onion finely chopped

2 cloves garlic, crushed (why stop at two? - Tony)

25ml sunflower oil

25 ml chutney (the fruitier the better – Tony)

Method

Arrange chicken, skin side up, in a single layer in a glass or porcelain baking dish to fit without overlapping. Mix remaining ingredients (I put them all together in a food mixer and give them a good whirl – Tony), pour over chicken and marinate for one hour.

Turn the chicken portions, cover, and bake at 160º C for 50 minutes. Turn again and bake uncovered for 30 – 40 minutes, until the chicken is tender and golden-brown, and the sauce is slightly thickened and reduced.

Serves 4 to 6.

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Chicken baked with soy sauce and sherry

This next is the family's absolute best:

Another aromatic and quickly prepared chicken dish. Serve this one with a salad and baked potatoes topped with a creamy mushroom sauce (I have to confess I never have done the potatoe thing, we always serve it with jasmine-scented Thai rice).

Ingredients

1 kg chicken pieces

oil for frying

1 large onion, coarsely grated

1 knob root ginger, peeled and grated

25 ml oil

50 ml soy sauce

50 ml sweet sherry (I use the South African sherry known as Old Brown Sherry or OBS for short!)

5 ml curry powder

(I always add a little honey to the mix as well - don't tell Lynn!)

Method

Cut chicken breasts in half, if large, and remove excess fat from thighs (actually I mostly just use thighs from which I remove the skin and all the fat I can find)

Brown on both sides in a little oil, then transfer to a baking dish in a single layer, close together and skin side down. Sprinkle over onion, garlic and ginger. Mix remaining ingredients together and pour over chicken. Do not season. Bake at 180º C for 45 minutes, then reduce heat to 160º C , turn chicken over and continue baking for about 30 minutes more until richly browned and tender. Serve with the flavoursome juices spooned over each serving.

Serves 5 – 6.

I tend to do the first baking session with a lid on the baking dish and the second session with the dish uncovered. I guess a little experimentation will determine what is best for you – Tony.

Enjoy!

Hope you enjoy these recipes (let me know if you do try them) and if you can find Hall's books, get them. They are worth their weight in gold!

Comments

my name is abel thole on September 16, 2019:

i just come across one of your old books i was so interested to see what nice thinx you can do pls i really want this book in english is been write with afrikaans

the name of the book is miljoen spyskaarte

Siraj on July 20, 2013:

Awesome Dish, but a bit too much butter for my diet. I can do the same with just oil and this still looks like it might just work out.

Tony McGregor (author) from South Africa on March 31, 2011:

Nifty - great to have so great a chef as you stop by my humble offerings! Thank you.

Love and peace

Tony

nifty@50 on March 27, 2011:

The combination of sweet & savory and a hint of curry sounds absolutely great! Chicken and rice are such an awesome combination. Thanks for sharing tony!

Tony McGregor (author) from South Africa on November 10, 2010:

Katie - thank you for your kind words. Much appreciated. Hope your daughters have enjoyed the chicken!

Love and peace

Tony

Katie McMurray from Ohio on November 04, 2010:

Now that's chicken. Caitlin is beautiful. My daughters love chicken and I will spring these new and exciting dishes on them. Thanks for sharing such treasured family favorites from your kitchen Sunday Chef! Peace :)

Tony McGregor (author) from South Africa on September 27, 2010:

Jake - thanks for the visit and the comment. I don't have that recipe, unfortunately. Will keep an eye open for it, though.

The leftovers are good, aren't they?

Love and peace

Tony

jake on September 15, 2010:

I love the above recipes and make them quite often. Good as a left over for the next day too. Does anyone have Lynn Bedford Hall's Greek Chicken recipe? The one where you use an eggplant and fresh tomatoes?

Tony McGregor (author) from South Africa on July 09, 2010:

HT - let me know how they go! Thanks for stopping by.

Love and peace

Tony

Laura Arne from Minnetonka, MN on July 08, 2010:

Hey Tonymac,

I am involved in a foodie network organization in the twin cities. I love to cook chicken dishes. I can't wait to try these. Thanks so much

Tony McGregor (author) from South Africa on June 17, 2010:

Christine - thanks for dropping by and I hope your family enjoys these dishes!

Love and peace

Tony

Christine Mulberry on June 17, 2010:

Both of these sound like recipes that would be enjoyed at my house. I'll have to work them in to our schedule sometime in the coming weeks. Thanks for sharing them!

Tony McGregor (author) from South Africa on June 09, 2010:

Ocean - thaks for dropping by and commenting. Glad you liked it.

Love and peace

Tony

Paula from The Midwest, USA on June 09, 2010:

Thank you so much for sharing these with us. Great hub and pictures!

Tony McGregor (author) from South Africa on June 04, 2010:

Coolmon - thanks for commenting. I hope when you do try these you enjoy them as much as we do.

Love and peace

Tony

Coolmon2009 from Texas, USA on June 03, 2010:

Sounds like this dish would make a good dinner. I will have to give it a try, never cooked with ginger root. Thanks for this recipe.

Tony McGregor (author) from South Africa on May 28, 2010:

Gramarye - thanks for dropping by and commenting. I really hope you do try and do enjoy these - have just made the second one again after a bit of a break and it is simply stunning!

Love and peace

Tony

gramarye from Adelaide - Australia on May 28, 2010:

I like finding new things to do with chicken - thanks.

Tony McGregor (author) from South Africa on April 24, 2010:

Habee - thanks. I know you are a great cook so the compliment is especially valued!

Love and peace

Tony

Holle Abee from Georgia on April 23, 2010:

both of these sound awesome!

Dink96 from Phoenix, AZ on April 24, 2009:

I always enjoy a good chicken curry. I look forward to trying these. (Love the story about your daughter's birth! She is charming--she must give her dad many reasons to be proud!)

ESAHS on April 12, 2009:

"Hot cooking idea!"

"Nice Easter Hub!"

CEO E.S.A.H.S. Association

Tony McGregor (author) from South Africa on April 12, 2009:

Yummy is the word! Thanks for your comments, friends. I hope you do enjoy these dishes as much as we do.

And Peter, the chicken will be ready for you and Lindi on Sunday! (Peter is my cousin's son and is visiting with us on Sunday coming).

Love and peace

Tony

Jennifer Bhala from Upstate New York on April 12, 2009:

Yummy. I'm going to give them a go. I enjoy reading English spelling. Living in the USA spelling is just all wrong. LOL (favourite vs favorite)

Peter Kirstein on April 12, 2009:

Sounds yummy! Especially the second one. We definitely will be visiting you for Sunday dinner!!! See you on the 19th

Roberta Kyle from Central New Jersey on April 12, 2009:

I'm always looking for new easy ways to cook chicken and I'll definitely try these-- sounds yummy:-)