On the days when I’m not in the mood for cooking I enjoy a good Chinese take away.
This can be expensive, and not especially healthy. One of the dishes I enjoy is orange chicken. Sometimes it can be overly sweet and the chicken is deep fried, making it high in calories.
My version is a bit healthier, but still delicious. It’s perfect for a week night dinner if you want something a bit different and is pretty quick to make. I don’t like this dish too sweet (I think there is enough sweetness from the orange), but if you prefer you can add a tablespoon of honey to the sauce if you have a sweet tooth.
500 Grams Chicken breast (cut into bite sized pieces)
2 Oranges (finely grated zest and juice)
250 ml Chicken stock
1 Tbsp Rice wine or cider vinegar
1 Tbsp Garlic (finely chopped)
1 Tbsp Ginger (finely chopped, or 1 Tsp of ground ginger if you don’t have any fresh)
1 Tsp Salt
1 Tbsp Oil
1 – 2 Tbsps Cornflower (mixed with a small amount of water until its a smooth thick liquid)
Seseme seeds and finely sliced scallions/spring onions (optional) to garnish
Heat the oil in a large frying pan and add the chicken. Cook for 5-10 minutes until nearly cooked
Remove the chicken from the pan and add the garlic and ginger, cooking for 1-2 minutes
Add the stock, salt orange juice and zest and the chicken to the pan and simmer
When the liquid has reduced by about a third, add your cornflour mix to the pan stir well.
Simmer for a further 5 minutes until the sauce has thickened
Garnish with toasted sesame seeds and thinly sliced spring onion and serve with rice or noodles
There are countless versions of Jollof Rice and Chicken across Africa and the Caribbean. The are many reasons why it’s so popular, it’s quick and easy to make, it’s a one pot dish that can feed a family cheaply, and most importantly it’s really delicious.
I mean, tender chicken and really well flavoured rice with vegetables, where could you go wrong. This is also a great dish for using up odd bits of vegetables you have in the fridge
4 Large chicken thighs or 8 small ones (I use the ones with the bone in, as I think it keeps the chicken tender)
1 Tbsp Oil
2 Red peppers (cut into 1-2cm pieces)
1 Onion (cut into 1-2cm pieces)
1Tbsp Tomato puree
400 Gram Tin of chopped tomatoes
1 Red chilli pepper (finely chopped) or 1 tsp chilli powder
1 Tsp Smoked paprika
3 x Cloves of garlic (finely chopped)
Thumb sized piece of ginger (grated, I always keep ginger in the freezer. It stops it going to waste and it’s easier to grate)
250 ml Vegetable/chicken stock (I used a stock cube to make it)
325 Gram Long grain rice, dry weight (I use basmati, but other types are fine)
2 Tbsp Chopped coriander (optional)
Heat the oil in a large flat bottom pan. When hot, add the chicken thighs and seal on both sides
Add the vegetables and tomato puree to the pan and cook for 5 minutes
Add the remaining ingredients to the pan and cover with a lid. Bring to the boil and then reduce to a gentle simmer for 15-20 minutes, adding more water if the rice dries out before it’s cooked
Check the chicken is cooked through and the rice is soft
I love the flavours in a burrito bowl, and knocked this up one evening when I was craving some Tex Mex. You can adjust the chilli depending on how much heat you like.
This is full of great colours and flavours, and loads of protein. For vegetarians, this is also a super tasty meal without the chicken.
I topped this with some grated cheese, but it would also be fantastic topped with some avocado or sour cream (or all three if you’re straying into pure filth territory).
This is also a one pot dish, so less washing up is a win win.
Chicken thighs (8 small or 4 large)
1 Onion (sliced)
1 Red pepper (sliced)
400 Gram Tin of black beans
100 Gram Sweetcorn (I used frozen)
1 Tsp Smoked paprika
1 Tsp Chilli powder
1 Tsp Salt
2 Cloves of garlic (minced)
300 Grams Rice (I like basmati)
Handful of chopped coriander (optional)
Heat a large flat bottomed pan (you will need one with a lid or that you can cover)
Add the chicken thighs (skin side down first), cook until brown, turn and seal the other side
Add the onion and peppers and cook for another 5-10 minutes
Add the spices, garlic, corn and rice to the pan and stir well
Add the passata and a little water, cover with a lid and simmer for 5-10 minutes
Stir the mixture adding more water if it needs it (the rice should absorb all the liquid, so if the rice still isn’t cooked keep adding water (a little at a time, until its absorbed and the rice is cooked)
Stir in the coriander if you’re using it (I know some people detest it, so please yourself). Serve in bowls with your favourite topping or just as it is