Beetroot Chicken

 

A delicious winter-warmer that blends sweet and sour flavours together perfectly…

If you’re looking for a scrumptious and relatively healthy option for dinner then this is exactly what you need! The mix of beetroot, cranberries and purple grape gives it a wonderful sweet and sour taste and the spinach gives you a great portion of leafy greens. So eat up and enjoy!

  • Purple grape juice
  • Whole chicken or 12 Chicken thighs
  • 80g dried cranberries
  • 4 beetroot
  • 1 tin of kidney beans
  • 500g spinach

Wet ingredients

  • 2 heaped teaspoons of green seasoning
  • Juice of 1 lime
  • 1 tbsp of honey
  • 1/4 tsp almond butter (or regular butter if you eat diary)
  • 2 tbsp dark soy
  • Olive oil
  • 1 teaspoon Lea & Perrins
  • 2 Bird’s eye chillis
  • 1 tsp balsamic vinegar

Spices:

  • 1/4 dried ginger
  • 1 tsp black pepper
  • 2 tsp white pepper
  • 2 tsp provincial herbs
  • 1/2 tsp five spice
  • 2 tsp of sea salt
  • 1 tsp of turmeric

Green seasoning (a Trinidian must-have):

  • 2 heaped teaspoons of chopped spring onion
  • 1 green pepper
  • 1 garlic bulb
  • 1 onion
  • 1 Birdseye chilli
  • Thyme
  • Rosemary
  • Chives
  • Coriander

Method:

Combine all the wet ingredients and spices in a blender so they all begin to infuse. Then pour this mixture over the chicken thighs and leave it to marinate for one hour.

Heat a dash of oil in a pan and add the thinly sliced beetroot and the chicken with all the marinade. Allow the chicken to cook until it’s golden brown.

Add the kidney beans, spinach and cranberries to the above and stir in 300ml of purple grape juice. Leave to simmer for 30 minutes with the lid on.

Then serve with brown rice, sweet potato or quinoa.

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Thai Green Chicken Curry

Thinking about the weekend already? I am. Instead of rushing for the takeaway menu this weekend I’m going to create my own quick and easy Thai Green curry recipe. Takeaways can be convenient but sometimes it’s just as easy to make the dish at home, and what’s more you know exactly what is in it and you’ll probably save some money too. What more could you ask for?

I thought I’d share my simply recipe with you…for this dish you will need:

100g chicken or turkey breast, diced
1 green peeper
1 red chilli
1 can of coconut milk
1tsp of Thai green coconut paste
A pinch of coriander
50g brown rice

And the method…

Pan-fry 100g of chicken or turkey breast with 1 green pepper, sliced and 1 red chilled (deseed to reduce the heat). Add a can of coconut milk and 1tsp fresh Thai green curry paste. Season with coriander and serve with 50g of brown rice. Delicious!

What’s your favourite indulgence food?

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