Serves 6
Ingredients:- 6 chicken breasts
- 250 ml chicken stock
- Marinade
- Finely grated zest of 1 orange
- ½ tsp chilli flakes
- 2 tsp smoked paprika
- 2 tbsp organic Dijon mustard
- 4 tbsp raw honey or maple syrup
- 125 ml pureed tomatoes
- 2 teaspoons olive oil
- Celtic sea salt and ground pepper
- 1 garlic clove, crushed
- 1 tsp grated ginger (optional)
Instructions:
- Gently poach the chicken pieces in the stock for 15 -20 minutes or until just cooked through.
- To make the marinade, mix together all the ingredients in a bowl. Remove the chicken pieces from the poaching liquid while still warm and add to the marinade and coat well. The chicken can be cooked straight away or you can leave it in the fridge overnight to marinade.
- Barbecue the chicken on medium-high heat for 15-20 minutes or until golden and slightly charred, turning occasionally.
-Serve with a mixed salad or roasted vegetables of your choice and lemon wedges, if desired.
I love to prepare these during the week and serve with roasted vegetables, and/or sweet potato mash, or a mixed salad.
Moroccan Chicken
Cut chicken thigh or breast fillets into 3cm pieces. Coat in Moroccan spice mix, finely grated lemon zest, and thyme leaves, thread onto skewers and chargrill until tender.
Chicken and Ginger Stir-Fry
Stir-fry chicken fillets or chicken breast strips in virgin organic coconut oil or olive oil, a splash or tamari, crushed garlic, sliced leek, grated ginger and chilli flakes. Add some broccoli florets and pak choi and cook until just tender. Serve with brown rice.
Serves 2
Ingredients:
- 4 chicken thighs on the bone with the skin on
- ¼ tsp Himalayan salt, plus more for seasoning the chicken
- 1 tsp coconut oil
- 1 (2-inch) piece of fresh ginger, peeled and sliced
- 3 large garlic cloves sliced
- 2/3 cup black rice
- 1 ½ cups water
- ½ cup full-fat coconut milk
- 1 lemongrass stalk, outside layer peeled off, smashed with the side of a knife
Instructions:
- Season the chicken thighs generously with salt on both sides.
- In a 12-inch braiser or sauté pan with a lid, melt the coconut oil over medium-high heat. Add the chicken thighs, skin side down, and sear until very nicely browned. Flip and cook until browned on the other side, about 5-minutes each side. Transfer to a plate and set aside.
- Add the ginger and garlic and cook, stirring for 30 seconds – do not brown.
- Add the rice and give it a stir, coating each grain with the oil.
- Add the water, coconut milk, lemongrass, and salt.
- Bring the mixture to a simmer, then return the chicken thighs to the pan, skin side up, and cover.
Reduce the heat to the lowest setting and simmer gently for 45 minutes.
Serves 2
Ingredients:
- 3 garlic cloves, crushed
- 1 tsp curry powder
- ½ tsp garam masala
- ½ tsp ground turmeric
- ½ tsp fresh grated ginger
- 2 tbsp coconut oil
- 1 pound boneless, skinless, chicken breast cut into 2-inch pieces
- ½ head cauliflower, cut into about 2-inch florets
- Fresh coriander, to garnish
Instructions:
- Preheat the oven to 220C. Line a baking tray with parchment paper.
- In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger, and coconut oil and work them into a paste.
- Toss the chicken and cauliflower in the paste to coat. Spread the chicken and cauliflower evenly onto the tray. Roast for 15-20 minutes, rotating the pan halfway through.
