Category Archives: Chicken

Chicken in Tomato Puree on a bed of Steamed Broccoli

LOL, I’m laughing at “on a bed of”, I’m trying to get fancy with the names of my meals ;)

I had just gotten back from bikram yoga and was s-t-a-r-v-i-n-g. I wanted to eat dinner asap, I felt like eating stewed chicken but didn’t have the patience to chop and blend tomatoes, then cook them so I opted for tomato puree instead and this was very tasty :)

Quick Recipe

  1. Marinade chicken thighs in ginger and mixed herbs.  
  2. Pan Fry (maximum of 2 tablespoons of oil) chicken and chopped 1/4 onion. Until chicken is cooked. 
  3. Steam the broccoli for 8-10 minutes (I usually add some seasoning, I used some all purpose seasoning). Add to a plate when ready. 
  4. Add 2 tablespoons of tomato puree to the chicken in the pan and cook for a few (not more than 5 minutes) 
  5. Add the chicken to the plate and serve.

Modifications

If you have more time than I did:

  • Boil the chicken instead of pan frying (eliminates the oil)
  • Chop, blend and cook tomatoes and onions. And pan-fry for up to 10 minutes to remove as much moisture as possible = paste. Add  chicken thighs to the paste and cook for no more than 5 minutes.
  • Use any vegetables of your choice, I used broccoli because that’s what I had in the fridge :)

Serving Suggestion: Eat with sweet potatoes, potatoes, brown rice, etc.

Chicken & Spinach Curry Soup

I’ve been ill for most of the week, I wasn’t at the Saturday Fitter London classes yesterday and anyone who knows me would be surprised.

Any time I’m ill, soup always makes me feel better. I didn’t make pepper soup because the only meat I had was a whole chicken and there was no way I was going to cut it up into small chunks (my preference).

So I decided to make a curry, a little more watery than usual so I could sip on it – curry soup!

Ingredients
1 boiler chicken – skinned and cut into medium pieces
1 Onion
1 Can of Coconut Milk
3 bunches of large leaf spinach
3 tablespoons of Curry Powder
1-2 Maggi Cube(s)
Mixed Herbs
1 tablespoon of Ground Ginger (raw ginger preferable, I was being lazy)
Ground Pepper or Chilli (Forgot to add this but I will next time for that extra kick)

Curry Soup

  1. Boil chicken – add to pot with one chopped onion, maggi cube(s), ginger and mixed herbs. Use more water than usual, so the chicken is totally submerged in the water.
  2. Allow to cook for 20 minutes (boiler chicken), if you use roaster chicken, cook for a maximum of ten minutes.
  3. Add coconut milk and allow to cook for another 7-10 minutes.
  4. Add the curry and stir contents.
  5. Wash and chop the spinach. Add to pot.
  6. Cover and cook for a maximum of 10 minutes.

This definitely made me feel a little better and I had some more for lunch today. Yum :)

Yes coconut milk contains fat (which isn’t necessarily bad for you) and as long as you don’t have the entire pot of soup in one sitting, you’re good ;)

Coconut milk has many health benefits including:

  • Contains Iron (reduces risks of aneamia)
  • Contains Potassium (reduces risk of high blood pressure)
  • Contains Selenium (reduces the risk of joint inflammation eg arthritis)
  • Other benefits can be found HERE

‘Quick’ Stew

This is another recipe that was borne out of laziness (like my Pancake recipe).

I’d had too many Thursday or Fridays evening where I got home and I’d run out of food. On one such evening, I got home and decided to throw whatever I had available into a pot – a can of chopped tomatoes, some chicken stock in the freezer and some chicken.
Again, it worked and this is now my go-to easy, quick stew :)

Ingredients
Turkey (I used one turkey thigh and chopped it up)
1 can of chopped tomatoes
1 red onion
2 tablespoons of Oil
Seasonings – Mixed Spice, Mixed Herbs and one Jumbo seasoning cube
Optional: 1 teaspoon of Ground, dried pepper

‘Quick’ Stew
1. Boil the turkey (or chicken) with half the onion (chopped), season with mixed spice, mixed herbs and jumbo cube (or whatever seasonings you like)
2. While the turkey’s cooking, add oil to another pot, slice the other half of the onion and fry for a few minutes.
3. Right before the onions start to brown, add the chopped tomatoes to the pot on medium heat.
4. Allow to cook for 10 minutes. Add some of your turkey stock to the chopped tomatoes (I’d say roughly, 300ml)
5. Add the ground pepper and cook for another 5 minutes.
6. Add the turkey to the pot. Allow to cook on medium-low heat for another 5-10 minutes… and you’re done! :)

Serving Suggestions:

  • I peeled and chopped one butternut squash and cooked in my turkey stock for ~ 10-15minutes. Served my stew with it.
  • You can have this with brown rice, boiled plantain, sweet potato… and a side of vegetables :) 

Alternatives:

  • Chicken, meat etc can be used instead of Turkey. And honestly, the breast is leaner than the thigh ;)

    Sunday’s Dinner: Sweet Potatoes & Chicken

    Boiled and pan fried sweet potatoes, chicken and vegetables (haha, a friend of mine saw pictures of my meals over the weekend and said I eat like a rabbit. Do rabbits eat chicken and fish?)

    I just read Natural Nigerian’s comment on my ‘Maggi is Salt’ post and that reminded me of my dinner yesterday. As much as I love maggi, I know it’s full of “extras”. I’m working on eating as clean and natural as possible.

    I will post the recipe for this later but the main reason for this post is: My seasoning consisted only of: Mixed Spice (curry, ginger, etc) and mixed herbs (thyme, etc) and it still tasted really good.

    I’m going to buy some rock salt which is natural in comparison to table salt (that’s another post in itself). I’ll used that instead of Maggi every other week to start off and I’ll see where that takes me.