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It was so hot outside, almost 40 degrees, we just came back from a walk in the park and we were starving! All I really wanted to eat was sushi (but were we live the sushi is, well… Inedible and I am being gentle) so I had no choice but to cook lunch on my own, again!

As usual, there was nothing ready to eat in the fridge (although I was counting on baked chicken wings from two days ago, but someone must have been hungry last night, yossi! Was that you?) And we had to cook something really quickly (or order a pizza) so... quickly I defrosted a big pile of chicken wings, hoping to prepare a nice dish out of nothing.

The pantry was sad and empty but I did found one can of coconut milk and I was able to find a few coriander leaves and some sweet chili sauce

I mixed them all together and made a very easy, very tasty, and very quick dish of baked chicken wings.

There is something about coconut milk that gives the chicken (beside the gorgeous taste) tenderness that my girls love so much; recipes with coconut milk are always a winner in our house.

Preparation Time :5 Minuts    Cooking Time: 30 Minuts     Serves People : 6 people


number  1 kg clean chicken wings

number  Salt

number  1 can of coconut milk

number   1/2 cup sweet chili sauce

number   4 Tbsp coriander-chopped

How To...

Very easy....

1.Mix the chicken wings with the coconut milk, the sweet chili sauce and the coriander; make sure the wings are all covered.

It is better if you have the time to leave them overnight in the fridge, we were too hungry to wait and it was delicious any way

2.Preheat your oven to 200ºC

3.Place the chicken wings on the oven tray overlapping each other and pour the remaining marinade on top of them

4. Bake the chicken wings for 30 minutes until they are brown on the edges.

Gal my oldest, enjoyed them so much she couldn’t stop eating them (or because she was very hungry) after 10 minutes………. There was nothing left

I don’t know who invented this chicken recipe (my sister in law gave it to me) but I am sure he  or she was a genius!

For a few minutes of work, four ingredients, one hour in the oven and it tastes  like you were slaving all day  over the stove in a hot kitchen

Preparation Time : 10 Minutes     Cooking Time : 10 Minute     Serves People : 6 People

How To...
1. Preheat your oven to 200ºC

2. Wash the chicken and dry it carefully before cutting in eight pieces

3. Arrange the chicken pieces  on the baking dish and spread the dry
    onion on every piece.

4. Add 1 spoonful of apricot jam on each  piece of chicken and pour the
   Worcestershire sauce all over it.

5. Place the dish in the oven and cook for 1 hour,  basting the chicken with
    the sauce every 20 minutes, it will take some time until the sauce will all
    melt and you will get the great shiny sticky apricot sauce.

6. Take the chicken out of the oven after it will
    turn brown and the juices will run clear after you pierce it with a fork.

I like to serve it with rice full of herbs and carrot but my girls prefer to eat it over mashed potato.so just do what ever you love and prefer

Baked whole chicken on kosher salt... There is noone alive, I'm certain who has not seen or used this recipe in some variation. Chicken is a staple and a favorite of nearly everyone, but this is also a real favorite in our family., so I was obligated to add it.

If you are looking for a baked whole chicken recipe that will look festive, will be crispy and juicy and of course will taste great, then this is the one for you.

And let's not forget that this is a low fat recipe, since we are not adding one drop of oil. If you are watching your weight, this recipe will be perfect for you although it will be better (a shame, but better) to take off the skin before starting eating]

Don’t worry from the amount of the salt you see on the ingredients, the chicken will not be salty but will get a really great crispy skin.

There are basically 2 ways to make this chicken, it really depends upon the size of your pan and if you want to add potatoes or not.

The results will be the same no matter which way you select to prepare it.
What are the two different ways that you can fix it?

The first method will be to spread the kosher salt all over the bottom of the chicken roasting pan and cover it with baking sheet, such as parchment paper or foil, which will give you all of the baking sheet space on which to cook your chicken and the potatoes to go with them.

Or...you can put the chicken straight onto the pan and sprinkle the salt around the chicken, in this way you can use less salt but remember.... make sure the salt won't touch the chicken.

Preparation time :10 Minutes     Cooking Time: 60 Minutes      Servers People: 4 people


  1 whole chicken

  1 kg kosher salt

  1 cup date syrup/honey

  Cloves of garlic - as many as you want

  Potato's - as many as you want as long as they will not overlap each other


  1 lemon

  Baking sheet

How to...

1. Wash and dry the chicken

2. Remove any unnecessary fat

3. Sprinkle the kosher salt all over the pan and cover it with a Baking shit

4.Rub the chicken from the inside and the outside with the honey or the date syrup, sprinkle with freshly ground black pepper.
5. insert inside the chicken a whole lemon cut in half

6. put the chicken over the baking sheet, lay the thyme leaves on and around the chicken.
7. add washed and unpeeled potatoes around the chicken

8.Preheat your oven to 200ºC-350 F

9. cook the chicken for an hour until he will turn brown and the juices will run clear after you pierce it with a fork.or your meat thermometer reads 180 degrees.