recipes for healthy living

Tag: chicken

Hot and Spicy Chicken Noodle Soup

The wind raged and howled around the house but we did not get it as bad as our southern cousins. Eva had to join us in the bed she was scared by the noise of the wind which ‘Sounds really cross’.
Cross indeed it was – this soup helped forget about it: comforting, hot, spicy, sour and sweet. Left over chicken works perfectly if you have it to hand. Full of the goodness of all the vegetables and fueling enough for an evening meal.

OO&L Spicy Chicken Noodle Soup

Serves 4

1 ltr chicken or vegetable stock
2 boneless, skinless chicken breast about 6oz each
100g rice noodles
1 medium sweet potato peeled and cut in a medium dice
1 small head of broccoli cut to bite size florets
1 medium onion finely sliced
1 tbsp good quality curry paste
1 tbsp tomato puree
2 tbsp rapeseed oil
2 spring onions, shredded
2 tbsp soy sauce
2 tbsp fish sauce
a handful of coriander chopped and a sprinkle for the top

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces
Heat the rapeseed oil over a medium heat, add the sweet potato dice, broccoli and onion and mix to cover with the oil. Season well and sweat gently for about 5 minutes.
Add the curry paste, tomato puree and cook out stirring well for about 3 minutes.
Add the stock and cook until the vegetables until almost tender.
Return the chicken to the stock with the noodles, half the spring onions and the coriander.
Simmer for 3-4 mins until the noodles are tender.
Season with fish sauce and soy sauce, taste and adjust as needed,
Ladle into bowls and scatter over the remaining spring onions.

Chicken Breast with Courgette Stuffing

OO&L Chicken & courgette

Quick and easy, full of flavour and the goodness of fresh veg and herbs, this dish is delicious cold in summer but works equally well in winter straight from the oven.

Chicken breasts with courgette and herb stuffing

Serves 6
8oz courgettes coarsely grated
sea salt and ground black pepper
1 oz butter
1 small onion finely chopped
2 oz cream cheese or ricotta
2 oz fresh breadcrumbs (I use gluten free if possible)
1 oz parmesan cheese
4 tbsp chopped fresh herbs (e.g Flat leaf parsley, chives, mint, basil)
6 chicken breasts or thighs off the bone, skin removed
2 tbsps olive oil
100mls chicken stock

Sprinkle the courgettes with 1 tsp salt and leave to stand for 10 minutes in a colander.
Rinse and squeeze out the excess liquid.
Melt the butter in a pan, add the onion and cook on a medium heat until soft. Cool.
Whizz the courgettes, onion, cream cheese or ricotta, breadcrumbs, Parmesan & herbs in a food processor.
Season really well.
Flatten chicken breast or thigh meat, season well and spread mixture on top of each.
Roll up and place into an oiled casserole dish seal side down.
Add a little chicken stock and a big knob of butter.
Place into the oven and cook at 180C for about 15 minutes, baste with the stock and butter half way through.
It is cooked when juices run clear.
Slice and service with your choice of vegetable, quinoa and Green salad.

Chicken with Cashew Nut Sauce

Chicken with Cashew Nut Sauce

      The Irish weather is amazing right now so it’s time to move the kitchen out into the garden and clean the barbq if you haven’t done it already. We spend yesterday in the garden till almost dark and it really is such a joy to be outside with the heat of the day on your bones. This is a really simple dipping and marinade for chicken, popular with all members of the family and great for the barbie rather than your usual dried out chicken breast. The spiced aubergine salad makes a great accompaniment to this for something just a little bit different. I only used 1 chilli as it was for our little one too, but up the content if you are feeling brave and fond of the chilli heat!

Serves 3

3 chicken breasts
100gr cashew nuts
1 red chilli
60gr palm sugar
1 tbsp sherry vinegar
2 tbsp sesame oil
100ml water
1/2 tsp salt

If you are using wooden skewers then soak them in water for 30 minutes
Toast the cashews on a pan until golden
Tip them and everything else into a blender and blend until it is a rough paste
Put half into the fridge until required
Cut chicken breasts into long strips and tip into the rest of the marinade, cover and leave in the fridge to absorb the flavours
Thread the chicken onto the skewers and cook on the griddle pan, barbie or in the oven until cooked through.
Serve with the rest of the sauce and some of the aubergine salad from here

Roast Chicken with Baked Celeriac Chips and Sumac Couscous


Add a little middle eastern magic with a couscous laced with Sumac complimented by chicken baked with a garlic and lemon marinade, accompanied by celeriac chips- perfect for an easy weekend supper. Marinade the chicken in the morning to save time and add flavour. If you only have boneless chicken then make up skewers and throw them on the barbie or griddle pan instead. Perfect summer eating full of flavour and goodness. Try what I did and say nothing about the celeriac, I just called them chips and they went down a treat.

1 lemon, grated rind and juice
2 tbsp olive oil
2 Cloves of Garlic mashed and chopped
Salt and pepper
2 Bone in chicken breasts

Combine the marinade ingredients and leave in the fridge at least 3o minutes preferably the day.
Tip out onto a flat baking tray, season and bake until cooked through at 180C – about 30 minutes but check to ensure its fully cooked.
Leave to rest for about 5 minutes.
Portion by cutting through just after the wing, Serve with couscous and celeriac chips on the side.

For the couscous salad
200g couscous
1 stock cube dissolved in 250ml boiling water
2 tsp sumac
2 tbsp olive oil
Salt and pepper
Small bunch flat leafed parsley, roughly chopped
2 red peppers from jar of roasted peppers
3 spring onions peeled and chopped

Pour couscous into a bowl , stir in the sumac and pour over the stock
Stir to combine and cover and leave for about 10 minutes then fluff with a fork.
Stir in the chopped veggies and parsley, season and leave aside until required.

For the Celeriac Chips
1 small celeriac peeled and cut into chips
marinade made from 1 tsp each of cumin, sweet paprika, 1/2 tsp cayenne and celery salt, pepper to season, mixed in 3 tbsp oil
Tip the celeriac chips in, toss well to cover with the marinade then bake at 180 for about 20 minutes until cooked through.

Spatchcock Chicken with Tricolour Slaw and Warm brownie pudding with Baileys

Spatchcock Chicken with Tricolour Slaw and the most amazing delicious warm brownie pudding


Vegetable slaw

Sunday was another lazy day and this was perfect food, chicken is just so easy and tasty when cooked right and chocolate for dessert – I’m not sure there is anything better!…
This recipe of a simple spatchcock chicken covered in a delicious mix of garlic, paprika, cumin, oregano, lemon zest and olive oil heralds from the Caribbean, Cuba and even the Canaries where an adobo sauce usually contains some of the ingredients listed. The beauty of cooking a chicken this way is it speeds up the time to table and prevents the bird drying out. The heat of the spices coupled with the coolness of the slaw is a perfect easy lunch and in my case this weekend, super easy if you had had a late night and are dying for something easy and quick to prepare. The slaw is delicious and it’s a great way to get raw veggies into you without really having to force yourself.

To Spatchcock the bird
Lay a cloth under a chopping board to stop the board slipping.
Put the bird breast-side down on the board with the cavity towards you
Using your kitchen shear, cut along both sides of the backbone and remove it.
Turn the chicken over and press it flat.
You can put two skewers through the thigh and out the other side, diagonally opposite, to hold it in position while it’s being poached or grilled. And there’s your spatchcock chicken.

For the marinade
4 garlic cloves
1 teaspoon sea salt
1 teaspoon paprika (smoked)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
sea salt
1/4 cup olive oil
2-3 tablespoons white wine

Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, and olive oil.
Add wine and combine well.
Coat chicken with marinade, and refrigerate several hours or overnight if you can
Cook at 180C until the juices run clear and serve with the tricolour slaw

Tricolour Slaw
4 medium carrots washed and peeled
1 head of white cabbage outer leaves removed and centre stalk removed
1 small head of red cabbage outer leaves removed and centre stalk removed

Finely shred all the vegetables
Dress and season well before serving

1/2 cup good quality mayonnaise
1/2 cup sour cream
Juice of half a lemon
Lots of salt and pepper

Warm Chocolate Brownie Pudding
Serves 4
4oz  unsalted butter, plus little extra for buttering the dish
2 extra-large eggs, at room temperature
½ cup coconut palm sugar
1/2 cup good quality cocoa powder
¼ cup all-purpose flour  – I use gluten free
Seeds scraped from 1 vanilla bean or 1 tsp vanilla extract
2 tablespoon Baileys cream liqueur
Whipped Cream for serving

Oven at 170C
Lightly grease a medium oval baking dish.
Melt the butter and set aside to cool.
Using the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and golden yellow.  (Coconut palm sugar is golden brown so the whipped mix will be golden coloured)
Sift the cocoa powder and flour together and set aside until needed.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, Baileys and the cocoa powder and flour mixture. Mix gently until combined.
With mixer on low, slowly pour in the cooled butter and mix again just until combined and you have a nice smooth batter.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough hot tap water to the pan to come halfway up the side of the dish and bake for 20 – 25 minutes. The middle will appear underbaked and that is perfect – gooey, oozy and delicious is how you want it.

(I try and remember this is for 4 people when I make it!)


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