Burrito Bowl Chicken

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.

Ingredients

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

1Tsp Cumin

1 Tsp Salt

2 Cloves of garlic (minced)

500ml Passata

300 Grams Rice (I like basmati)

Handful of chopped coriander (optional)

Method

  1. Heat a large flat bottomed pan (you will need one with a lid or that you can cover)
  2. Add the chicken thighs (skin side down first), cook until brown, turn and seal the other side
  3. Add the onion and peppers and cook for another 5-10 minutes
  4. Add the spices, garlic, corn and rice to the pan and stir well
  5. Add the passata and a little water, cover with a lid and simmer for 5-10 minutes
  6. 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)
  7. 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

Coriander and Lime Chicken

I love this with some rice, avocado and salad.

Like most people who eat meat, chicken is a staple for me. Lets admit it, it can get a bit boring after a while. I was looking for something different and remembered that I had something similar to this in Mexican restaurant years before.

I like to use chicken thighs because I think they have more flavour and are cheaper than chicken breast, but use these if you prefer (just reduce the cooking time so they don’t dry out).

Brown in a pan before baking

The ingredients for the marinade are pretty straightforward and packs lots of fresh clean flavours. I only marinade the chicken for 30-60 minutes, which is good that you don’t have to plan to far in advance. If you don’t like coriander, I would still recommend giving this a chance, as cooking does change the flavour. I finish these in the oven, but they would also be great on a barbecue. I serve these with some rice, and avocado, but it’s also great served along with salad if you’re going low carb.

Super fresh and tangy marinade.

Serves 4

Ingredients

4 Large or 8 small chicken thighs

Juice and zest of 2 limes

2 Cloves of garlic (finely chopped)

1 Tsp Chilli flakes

2 Tbsp Olive oil

Handful of coriander (roughly chopped)

Method

  1. Combine oil, chilli flakes, garlic, zest and juice of a lime, and coriander in a bowl
  2. Add chicken and marinade for 30-60 minutes
  3. Heat a large pan (ideally one that is oven proof), on the stove top, and add the chicken. Pre-heat your oven to 180 degrees
  4. Brown the chicken quickly on both sides, add any remaining marinade, and place the pan in the oven. If you don’t have an oven proof pan, transfer the chicken to oven proof dish, and make sure to scrape in all the yummy juices and chicken bits in pan
  5. Bake for 30 minutes, and check that chicken juices run clear, (if not cook for another 5-10 minutes before checking again

Chicken with Pearl Barley and Mushrooms, with Chicken Crackling (naughty but nice)

Worth the effort

This takes a bit longer than my normal recipes, but since we’re all stuck at home, time is the one thing we all have plenty of.

In my bid to use up what’s been hanging around my cupboards I found some pearl barley. I was craving carbs and since selfish wingnuts have cleared the super market shelves of rice and pasta this made a nice change. It takes a bit longer to cook, but is worth the time.

I used chicken thighs with the bones left in, and removed the skin to make “chicken crackling” . I know this is probably not especially healthy but sometimes a little indulgence does no harm, it’s not like you’re going to eat it everyday. If you want to give it s miss, this still makes a really delicious and satisfying meal.

Chicken crackling, baked and crispy from the oven.

Ingredients

150 Grams Pearl barley

4 Large chicken thighs

10 Grams Dried mushrooms

100 Grams Fresh mushrooms

1 Onion

250 Grams Spring greens (you can use broccoli, spinach or any other green vegetables you like)

250 ml White wine

250 ml Chicken stock

Large sprig of rosemary (finely chopped)

2 Cloves of garlic (minced)

1 Tbsp Oil

Large knob of butter

Salt and pepper

Dried mushrooms add a ton of flavour

Method

  1. Soak the dried mushrooms in a small amount of warm water
  2. Heat the oil and butter in a pan
  3. Roughly chop the onions and mushrooms. Add to the pan and fry until soft. Remove from the pan and set to one side
  4. Remove the skin from the chicken, and set to one side
  5. Add the chicken thighs to the pan and seal on both sides
  6. Add the barley, dried mushrooms and the water they soaked in, wine and stock to the pan. Cover with a lid, bring to boil and simmer over s low heat for 30-40 minutes (check the cooking instructions on the packet of barley, and cook for the recommended time
  7. Trim the chicken skin and flatten on a baking sheet before sprinkle with salt. Place another baking tin on top of the chicken skin to keep it flat and bake in an oven pre-heated to 200 degrees for 20-30minutes, or until golden brown
  8. if using Spring greens, remove the stalks and roll up the leaves, cut these into 2cm strips
  9. After 30 minutes of cooking, check on the barley, adding more water if necessary
  10. Add the garlic, rosemary, and spring greens to the pan, cover again and cook for a further 10 minutes until the barley is tender and has a creamy consistency, and check the seasoning (a bit like a risotto)
  11. Serve chicken and barley with shards of the chicken crackling, you can also crumble it across the dish

Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt