Tag Archives: Chicken

Chicken With Chickpeas, Olives And Lemon

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Chicken With Chickpeas, Olives And Lemon

Chickpeas Are A Great Source Of Protein For Those With Psoriasis

Chicken with chickpeas, olives and lemon is a very tasty dish that uses detox foods along with chicken to create a most satisfying meal in a pot. It is good for your liver and tastes great too! I can highly recommend this dish if you are contemplating a detox program.

It is best if you use fresh chickpeas, rather than canned chickpeas. Onions are great for detox, and so is the chicken and chickpeas due to their high protein content. Do you need to avoid all meats during detox? No way. Please read our more in depth article on kidney, liver and bowel detoxification

Ingredients

60g dried chickpeas (about ½ cup) 1 tsp extra virgin olive oil 1 onion, chopped large pinch of turmeric 1 large chicken breast, cut into 3 or 4 chunks 200ml water juice of 1 small lemon 4 cloves of garlic, crushed 6-10 olives, halved salt & pepper a small handful of fresh mint (optional)

Method

Soak the chickpeas overnight, then drain and rinse. Put in a saucepan of fresh water, and boil then simmer for about 10 minutes. Drain and rinse again. Heat the olive oil in a heavy saucepan with a lid, and add the onion. When it is beginning to soften and colour, stir in the turmeric. Add the chicken and stir well to coat with the spices, then cook gently for 2 minutes. Add the water, lemon juice, garlic and the partly-cooked chickpeas. Bring to the boil, reduce the heat and simmer very gently, covered. Check after 10 minutes to make sure the liquid isn’t cooking away; turn the heat down further and add more if necessary. Check again after another 15 minutes and test the chicken- it should be almost ready. Check the seasoning, add the olives and some of the mint (if using) and cook for a further 5 minutes. When the chicken is cooked, reduce the chickpea liquid by boiling rapidly if it’s not thick enough. Once it is, spoon the chickpeas, chicken in their sauce onto a plate and garnish with mint leaves. Serve with a healthy green salad.

Stir Fry Chicken

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Quinoa Tabouleh

Have you tried a chicken stir fry recipe yet? If you haven’t bought one yet, make sure you get a good carbon steel wok, and please keep away from those aluminum or Teflon coated woks. The Asian way of cooking is excellent in terms of flavor, health promoting and being quick to serve. This suits me fine as I don’t have a lot of time in the kitchen with four hungry kids to feed!

Here is a dish I make regularly at home, and there are literally countless variations on the following recipe. It is really up to you what ingredients you use, but I prefer to use chicken and really fresh vegetables and shun frozen vegetables. Our favourite rice to serve with this dish is jasmine rice from Thailand. It is fragrant, soft and moist and accompanies this dish perfectly. Serve with a nice tamari or chili sauce, and really nice to top with either roasted cashew nuts (only a few) or gomashio.

Ingredients

500 gr meat of choice (chicken, pork, beef, etc). I like to use chicken for this dish. 6 cloves of garlic, peeled and finely sliced 1 medium onion, halved and then cut in fine slices 1 medium carrot, halved and cut in fine strips 2 spring onions – cut into 10 – 12 ml lengths 1 small bok choy or other Asian green 1 Tablespoon cashew nuts (lightly roasted previously) 2 Tablespoons sesame oil Some Tamari or soy sauce or sweet chili sauce

Method

Place the oil in the seasoned wok and get it HOT Add the meat and spread it out over the wok, don’t stir it too much When cooked, add the onion & carrot and cook 2 minutes Add the bok choy, spring onion and garlic and cook 2 – 3 minutes Add the sauce to taste Top with roasted cashews Serve on Thai jasmine rice Enjoy!

Chicken, Leek And Corn Pie

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Chicken, Leek And Corn Pie

Chicken, leek and corn pie is a very tasty dish. This recipe is special because it’s just so easy, and it also looks pretty special so it’s a good one to pull out if you’re trying to impress. It tastes as good as it sounds. There are dozens of recipes similar to this one, but I have made this one a few times and know it to be very tasty. Try it yourself.

Ingredients

1 large barbecued chicken 50g butter, chopped 1 onion, finely chopped 3 leeks, thickly sliced 1⁄3 cup plain flour 1 cup chicken stock ½ cup cream 310g can creamed corn ¼ cup chopped fresh chives 1 sheet frozen puff pastry, thawed 2 tbs milk Mashed potato garnished with chopped chives, to serve

Method

Remove meat from chicken. Discard skin and bones. Coarsely chop the meat. Melt butter in a large saucepan. Add onion and leeks. Cook, stirring occasionally, for about 5 minutes, or until leeks are soft. Add flour. Cook, stirring for 1 minute. Gradually add stock, stirring until combined. Add chicken, cream and corn. Simmer, stirring occasionally, for 5 minutes. Remove. Cover and refrigerate until cool. Stir in chives. Spoon chicken mixture into a pie dish (7-cup capacity). Gently pull pastry sheet to cover dish. Press edge to seal. Trim. Make a slit in top of pie to allow steam to escape. Brush top with milk. Place on an oven tray. Cook in a hot oven (200°C) for about 45 minutes, or until pastry is golden brown. Serve pie with mashed potato garnished with chopped chives. Tip: Decorate top of chicken pie by using a pastry cutter to cut out shapes from pastry scraps. If pastry is browning unevenly during cooking, cover that browned area with a piece of foil.
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