Ilse Cooks the Books: Sticky chicken with warm, marinated tomatoes and Tzatziki
10:11 Mon, 09 Dec 2019
Ilse Cooks the Books: Sticky chicken with warm, marinated tomatoes and Tzatziki | News Article
My friends and family are all too aware of my obsession with cookbooks. By the way, so far this year I’ve bought none.

Apart from the fact that storing them all neatly is becoming a problem, I have decided to challenge myself to actually cook from them, instead of paging through them endlessly.  This is certainly not the end of my cookbook addiction, but I’ve got to know those I already have a little bit better this year.

Anyway, I also love foodie magazines. Same story though – I’ve stopped buying them for a little while this year, mostly because of the cost. I now only buy those magazines I really, really love and saving recipes I know that I will cook. 

Such as this one. This is a recipe from Food and Home, the November 2011 edition. I’ve made it a couple of times and everything works together beautifully. It’s tasty and simple and just a joy to look at and to eat. Don’t be put off by the long list of ingredients, you basically just throw everything together.


For the chicken marinade:

8 chicken thighs, deboned and skin on (I used a combination of thighs and drumsticks, bone in)

60 ml (¼ cup) Worcester sauce

15 ml (1 tablespoon) whole grain mustard

15 ml (1 tablespoon) Dijon mustard

60 ml (¼ cup) honey

15 ml (1 tablespoon) olive/avocado oil

For the tzatziki:

½ cucumber cubed (I also took the seeds out)

250 ml (1 cup) thick yoghurt

1 garlic clove, crushed

5 ml (1 teaspoon) fresh flat-leaf parsley, finely chopped

Salt and cracked black pepper to taste

For the tomatoes:

15 ml (1 tablespoon) butter

1 garlic clove, finely chopped

2,5 ml thyme leaves

400 g Rosa tomatoes (I used those cute little cocktail tomatoes)

30 ml (2 tablespoons) balsamic vinegar

60 ml (¼ cup) red wine (I used Verjuice)

Salt and black pepper, to taste

Fresh flat-leaf parsley to garnish

Preheat the oven to 180?C. 

For the chicken, mix the chicken pieces and marinade ingredients in a large mixing bowl for at least two hours.

For the tzatziki, combine all of the ingredients and refrigerate.

Roast the chicken for 10 – 15 minutes (it will take at least 30 minutes if you use bone-in pieces), basting occasionally.

For the tomatoes, melt the butter in a frying pan over moderate heat and sauté the garlic and thyme for about a minute. Add the tomatoes and cook until slightly soft. Add the vinegar and wine/verjuice and reduce for a few minutes. Season to taste.

Serve the chicken topped with the tomatoes and a dollop of tzatziki.  Garnish with the parsley.  I served mine with mustard mashed potatoes.

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