Posted: August 5, 2011
All fruit & vegetables on display outside my local butchers. Beetroot, Damsons, beans, marrow, carrots… anyone know what those whitish & purple vegetables are? They’re definitely some sort of root vegetable. They had raspberries, peppers, apples, pears, courgettes, garlic & onions too.
Not sure what DB’s plans are for tonight but dinner for us either this evening or tomorrow is Kickin’ Citrus Chicken Salad… nice & simple & great in this kind of heat.
You will need:
(I use spring/salad onions, peppers, red onion & mushrooms)
(you can use fresh chilli diced up if you want a kick!)
(fresh or ground)
*Dice up your vegetables & garlic. If you are using fresh chilli & ginger then prepare them now.
*Put prepared vegetables to one side.
*Pour a little cooking oil into a pan & put on a low heat.
*Add garlic to pan to gently fry.
*Dice your chicken & add to the pan.
*Cook the chicken on a medium heat, turning it often, whilst it slowly browns & absorbs the flavours that you’re adding.
*Add the chilli, turmeric & ginger.
*Squeeze in the juice of 1/2 the lemon & 1/2 the lime.
*At this stage add any vegetables to the pan that you want to cook ~ in my case the red onion & the mushrooms.
*Check the seasoning ~ if you need a bit more chilli or a little more lemon juice just go for it!
*Simmer everything in the pan until the chicken is cooked through (on average 20 minutes) & then remove the pan from the heat.
*For the salad throw your salad leaves in to a bowl (I usually use rocket, lambs lettuce & basil but chicory, trevise or sorrel are all delicious!) along with your diced salad vegetables.
*Mix together a splash of olive oil & balsamic vinegar with the remaining lemon & lime juice for a yummy salad dressing & add to the salad bowl.
*Toss through the salad bowl so everything is dressed & then serve!
DB likes his carbohydrates so I’ve been known to make this salad & then dish it up with some new potatoes or cous cous.
Posted: July 29, 2011
Moroccan-style Chicken Tagine
You will need:
Chicken (I used mini fillets)
Tomato Passata (or tinned tomatoes)
This dish is so unbelievably simple to make & so yummy!
Pre-heat oven to 200c
Dice up any veg you’re using (onion, peppers, garlic)
Place the chicken, diced veg & garlic, sultanas, almonds & tomato passata in to a casserole dish.
Add the spices
Put casserole dish in to oven.
After about 15 minutes remove dish & stir ingredients ensuring spices are mixed through.
Leave in oven for another 30 minutes then taste & add more spices if necessary. Pop back in for last 15 minutes.
Remove from oven & dish up!
I had this with cous cous & a rocket salad & it was delicious!
Posted: July 15, 2011
Oven Baked Garlic & Herb Chicken in Parma Ham
You will need: chicken breasts, Boursin (or similar Garlic & Herb cheese), Parma ham (or bacon).
- Turn on oven & set to 200 degrees
- Place a slice of Parma ham into a shallow baking tray, then place a chicken breast on top.
- Open the slit up in the chicken breast & spread some Boursin into it. I usually put quite a thick spread on so that the chicken really absorbs the flavours.
- Wrap up the chicken with the Parma ham slice.
- Repeat with other chicken breasts.
- Cover tray with silver foil & pop in the oven for about 20 minutes.
- Once chicken is cooked remove foil & leave to crispen up the Parma ham, remove when browned.
Serving Suggestions: We had ours with homemade chips but try the chicken with a great salad or steamed vegetables & new potatoes.
It’s a yummy dish I promise! Have a lovely weekend xox
July giveaway here
July giveaway here