I like the combo of jerk flavours. They are spicy but have a herby warmth too. Spatchcocking the chicken means is cooks at a similar speed to the vegetables and allows you to spread the bird over them so they flavour everything beautifully. A link to a youtube video showing how to spatchcock the chicken… Read More Jerked Spatchcocked Chicken with Roasted Vegetables
A Pilaf normally combines meat, rice, spiced broth and herbs. The lemon adds a freshness and the almonds a finishing crunch. I used a basmati/wild rice combination for a bit more nuttiness. Use 200g of halloumi instead of the chicken along with a vegetable stock for a vegetarian version. Serves 4, about 450 calories per… Read More Persian Chicken Pilaf
I know I keep doing kebaby type dishes but I like them. Marinating meat creates flavour and locks in moisture. Grilling, barbecuing or hot pan frying adds that charred taste that everyone loves. I served these with some bulgar wheat and asparagus but you could put them along side most things including salad, sautéed potatoes… Read More Lime & Oregano “Fowl” Skewers
So, I read all this stuff about how good fresh turmeric is for you and my lovely sister-in-law gave me a present of some (see picture). It’s no different to use than fresh ginger and I think adds the same flavour as the usual dried version without the dry over earthy taste. Ingredients 150g low… Read More Fresh Turmeric Chicken Kebab
There’s a classic Italian dish called Chicken Piccata which combines a shallow fried breaded chicken escalope with a sauce made from butter, caper, white wine, lemon and parsley. You can find loads of versions in books and on-line but this is my lower calorie striped back one . The calorie count does depend on the… Read More Lemon & Caper Chicken
Where There's A Will... 