Have you ever wondered why classic recipes have such a powerful grip on our hearts—and our taste buds? That moment you dig into a meal with deep roots, it’s like catching the aroma of your mother’s Sunday stew drifting through the kitchen window. British cuisine might feel like a world apart from our beloved jolof or egusi, but there’s something universal about comfort food. At Rosi, a newly opened gem at the Beaumont Hotel in London (official site), Chef Lisa Goodwin-Allen reveals how familiar dishes can wear new clothes, mixing nostalgia and bold new tastes right on the plate. But here’s the shocker: these ‘old school’ meals like Chicken Kiev and Chicken Diane aren’t stuck in the past. With just a pinch of creativity—and maybe a sprinkle of truffle—you can whip up something truly explosive, even in a Nigerian kitchen.
Chicken Kiev Recipe: Classic Turns Luxurious
What if I told you the secret to turning a regular family dinner into an unforgettable occasion might just be a dollop of truffle butter? Yes, truffle paste is luxurious and might stretch your market budget, but isn’t there always an excuse to treat yourself—especially as festive seasons approach?
Preparation Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 35 minutes
Serves: 6 hungry friends or family members
Ingredients (with Easy Nigerian Alternatives)
- 250g butter (try local unsalted butter if truffle isn’t handy)
- 60g truffle paste, or 50ml truffle oil (optional for a touch of flair)
- 1 shallot, finely diced (spring onion also works well)
- 1 garlic clove, finely diced
- 2 tbsp chives, finely chopped (scent leaf adds a local twist)
For the Chicken:
- 6 chicken breasts (locally sourced chicken will add more flavour)
- 125g plain flour
- 2-3 large eggs, beaten
- 150g panko breadcrumbs (use dried agege bread if in a pinch)
- 4 tbsp olive oil
Step-by-Step: From Market to Table
Blitz together all your butter ingredients in a blender until very smooth. Pipe this golden truffle butter into a piping bag and snip off a small tip. On your clean cutting board, grab your chicken breast and carefully carve a pocket into the thick end of each piece. Gently pipe in the butter—no need to overdo it; abeg, keep some butter for the others!
Cover the chicken and allow it to chill in the fridge for at least 30 minutes. This step is crucial if you want your chicken to come out juicy and well-seasoned inside.
Set up three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Preheat your oven to 200°C (or 180°C for those using a fan oven).
When the chicken is well chilled, dip each piece first in the flour, then the egg, and finally roll it firmly in the breadcrumbs. You want a thorough coating, like suya perfectly dusted with yaji!
In a large non-stick frying pan, heat the olive oil on medium flame. Shallow fry the breaded chicken for a few minutes on both sides until golden. Don’t rush—patience is key, just like when waiting for that pot of rice to dry.
Transfer the fried chicken to an oven tray and bake for 15 minutes or until cooked through and piping hot inside. Serve straight away, ideally with a bowl of lush, creamy mashed potatoes. Who says you can’t have ‘oyinbo’ comfort food with a Nigerian twist?
Chicken Diane: The Inside Story
Now, let’s talk about the big cousin to Chicken Kiev—the beloved Chicken Diane. Imagine that classic steakhouse sauce, now embracing tender roasted chicken, infused with herbs and the deep umami of assorted mushrooms. This dish, simple yet sophisticated, can be a centrepiece for any celebration—be it Christmas, Sallah, or that next-of-kin birthday bash!
Prep Time: 20 min
Brine Time: 1 hr 30 min
Cook Time: 1 hr 30 min
Serves: 2
What You’ll Need
For the Chicken:
- 100g sea salt
- Peel from 1 lemon (wide strips)
- 1 whole head garlic, separated and bashed
- 2 sprigs thyme
- 5 black peppercorns
- 1.2kg chicken crown, wishbone removed
For the Herb Butter Stuffing:
- 115g butter
- 25g mixed soft herbs (tarragon, chives, chervil—feel free to swap in ‘scent leaf’ or basil)
- 10g smoked salt (or regular sea salt with suya pepper for a spicy edge)
- 10g roast garlic paste (local market garlic, roasted and blended is perfect)
- 100g brioche breadcrumbs (or regular breadcrumbs from local bakery bread)
- Lemon juice and zest, fresh
For the Diane Sauce:
- 30g olive oil
- 120g white onion, diced
- 150g mixed mushrooms (oyster, shiitake, wild, or locally grown types)
- 1 garlic clove, grated
- 80ml brandy (non-alcoholic apple cider can work as a local sub—alcohol cooks off but adapt to preference)
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tsp English mustard
- 150ml chicken stock (home-made for best flavour)
- 30g crème fraîche
- 2 tsp parsley, finely chopped
Step-by-Step: Diane Sauce Magic
First, make your brine by boiling salt, lemon peel, garlic, thyme, and peppercorns in 1L water until dissolved. Once cooled, submerge your chicken and let it rest for at least 90 minutes. This soaking gives it that deep, ‘restaurant-standard’ juicy finish, and helps lock in flavour—like marinating goat meat overnight for that special Sunday pot.
While the chicken brines, whisk your butter till it’s fluffy, then blend with the herbs, garlic, breadcrumbs, and lemon. Season, put it in a piping bag, and set aside. Loosen the chicken skin and squeeze in your herb butter—don’t shy away from being generous!
Let the stuffed chicken sit till it returns to room temperature (about an hour). Roast slowly at 120°C for 1 hour 10 minutes, aiming for an internal temp of around 58°C. Allow it to rest, loosely covered. Increase your oven heat to 240°C, then roast again for just 8 minutes till the skin is golden and crisp.
For the sauce, soften onions in a hot pan, add mushrooms and garlic, then pour in the brandy. Let it cook down, then stir in all three mustards and the rich chicken stock. Finish with crème fraîche and parsley—resulting in a sauce that’s tangy, velvety, and absolutely irresistible atop the sliced chicken breast and creamy mash.
Can These Classics Find Their Place in Nigerian Homes?
Nigerians are known for taking global flavours and making them our own—just look at how ‘small chops’ invaded every wedding! According to Abuja-based chef Efe Omorodion who trains cooks in adapting European dishes for local events, “Adding local mushrooms or blending in uziza for depth will give your Chicken Diane a nice twist.” These European classics provide a fantastic base for experimentation, whether you want to impress guests or shake off kitchen monotony.
A quick poll in a Lagos foodies WhatsApp group revealed most home cooks are open to swapping ingredients due to availability and cost. So don’t be shy to infuse these recipes with your own ‘Naija’ style, whether you’re hosting a big get-together or simply satisfying your own cravings.
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Lisa Goodwin-Allen is culinary director at the Beaumont, London W1
Your Turn: Ready to Reinvent the Classics?
Who says comfort food can’t cross borders? With a sprinkle of imagination, a dash of local flavour, and a willingness to revive old classics, you could be the next person turning family dinners into celebration feasts—even when NEPA takes light mid-prep. What’s your view—will you be spicing up your next chicken dish with a British touch or creating your own twist? Drop your comments below and don’t forget to check back for more globally-inspired, locally-upgraded recipes!
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