Chicken, Capsicum with Dill

You Need:

  • Chicken about 300 grams. Preferably with skin and bones.
  • Three Capsicum, finely diced.
  • 100 grams of finely chopped dill leaves
  • Three tomatoes, chopped.
  • Pepper.

In a pressure cooker, heat oil. Saute the chicken till the fat renders out and it’s 75% cooked. Remove.

In the same pan saute the capsicum. Once they are in that sweet spot from caramelization, add the dill leaves.

When they have mixed together and no raw smell is left add the tomatoes and chicken. Don’t forget to add the juices left in the plate you stored the chicken in. Season with salt and pepper.

Close the lid but do not place the weight on the cooker. Ten minutes of simmer and the dish is ready.

Enjoy a healthy, low spice, low carb dish.

Roasted Chicken and Egg Plant

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You need:

  • Chicken with skin, a pair of legs and thighs with skin on.
  • 6-7 long and thin Eggplants, with slits. Refer picture.
  • Olive Oil.
  • Salt and Pepper.

In an oven safe baking dish, spread out the eggplants. Drizzle olive oil. Sprinkle salt and pepper.

Spread out chicken on top of eggplants. Sprinkle salt and pepper but no oil.

Cover dish with aluminium foil and make two tiny holes to vent out steam. 40 mins at 200C. Remove the foil. Brush some oil on the chicken skin.

20 mins at 220C.

Remove chicken pieces and with only top heat bake the eggplants to dry them up.

Serve with any creamy sauce.

Brown Rice with Pumpkin & Chicken

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You Need:

  • 2 cups of Brown Rice for its nutty flavor.
  • 200 gms of pumpkin cut into 1 cm squares for sweetness.
  • 300 gms of chicken with bones and skin for flavor and protein.
  • Flavor Bombs are garlic paste, coriander and Paprika powder.

Soak brown rice in water for about 20-30 minutes.

Heat coconut oil in a pressure cooker till its shimmering. Add the chicken and cover it up to avoid splatter. Five mins on high heat. Then open and move the chicken to one side. Add the pumpkin and cook covered on low heat for 15 mins. By now the pumpkin would have considerably softened. Add garlic paste, salt and paprika powder. Cook on medium heat till oil starts separating. Slightly mash a few pumpkin pieces. They will be quite tender. Using a spatula spread out everything into an even layer.

Spread the brown rice on top of this. Spread the coriander on top of the brown rice. Add water till it barely covers the rice. It should be a little below the rice. Pressure cook on high till first whistle. Reduce heat to low and let it simmer for about 15 minutes.

Enjoy a very simple and rustic meal.

 

Chicken in a Pan

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Christmas eve and the oven was busy. Decided to use a pan for a whole chicken and it turned out super succulent and juicy.

You need:

  • A small whole chicken. Rub salt all over it before its refrigerated.
  • Sriracha powder.
  • Garlic Paste one heaped tablespoon.
  • 2 medium onions, finely chopped.
  • Some red and yellow capsicum, finely chopped.
  • Coconut oil.
  • Juice of two lemons.
  • Chopped coriander.

After thawing the chicken, wash off all the salt.

Rub coconut oil, sriracha powder (about 2 or 3 teaspoons) and garlic paste all over the chicken. Keep it inside a pan and cover it. Do NOT place the weight on the pan. Cook on high heat for about 4-5 mins. Then switch to low heat and cook for about 30 mins.

If you spatchcock the bird, not only is it easier to clean but it also cooks evenly.

Open the pan and remove the bird. Keep it in a covered dish to retain its heat.

Add the onions and cook till they are softened. If you go on high heat then it will start burning the base of the pan. Don’t worry about that. Add the bell peppers and use them to de-glaze the pan. Add lemon juice to help with the de-glazing. Finally add the coriander and fully deglaze the pan and adjust seasoning.

Add the chicken and mix everything.

Enjoy a simple meal on this beautiful Christmas Eve.

Spinach with Tomatoes

You need:

  • Three bright tomatoes, quartered.
  • One roughly chopped capsicum.
  • Spinach.
  • A little butter.
  • 100 gms of any fast cooking protein. I used chicken but you can use paneer, tofu or prawns.

Heat oil. Fry the tomatoes and capsicum. Season with salt to reduce the time it takes to soften them.

Let them cool and blitz them in a blender.

In the same pan, add butter and deglaze it. Toss in the protein and brown the edges. Add spinach and after it has wilted add the puree.

Cook till the consistency is just right.

Enjoy.

Elf’s Chicken

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You Need:

  • A dozen almonds
  • A cup of basil leaves
  • 4-5 Cloves of garlic
  • 3 tablespoons of extra virgin olive oil
  • 1 large tomato sliced into thick rings
  • 2 boneless Chicken Breasts preferably with skin.

Blend together the almonds, basil, garlic, salt and olive oil. Rub this all over the chicken and bake in a dish. Keep 175 C for 30 mins. At approximately half way mark, place the tomato slices on top of the chicken.

Check internal temperature using a digital thermometer. When its hovering around 70 C, the chicken is cooked. Remove and let it rest for about 5 mins.

An optional but highly recommended step is to heat a nonstick pan. Scrape off the pesto from the chicken and sear the skin for about a minute. This will give you lovely color and improve the texture of the skin.

Enjoy a chicken dressed like an Elf.

Chicken Soup for Winters

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You Need:

  • Ginger, fixes indigestion and congestion. Chop up a 2 inch piece into small chunks.
  • Spring Onions, helps with flu and colds. Chop up both the root and stems into small pieces. Use about 5-6 plants.
  • Carrots, help with immunity and loaded with anti oxidants. Make into small rings.
  • Whole Black Pepper, great for fighting colds and coughs. Add a loaded tablespoon.
  • Capsicum,¬†anti-inflammatory and an analgesic. Chop one into pieces.
  • Turmeric powder, too many health benefits to note. A heaped teaspoon.
  • 300 gms of Chicken. Preferably with skin and use bony pieces. I used the back as that is the boniest part.
  • 2 sheet of rice paper. Or the broken pieces in a pack, which you cannot use as a wrap.

Use a heavy bottomed pan with a lid. Heat oil. Sear the chicken by keep it skin side down. Cover with lid as there will splatter. Leave it on high heat. Watch the color of the chicken change into white. When its fully white, add all the vegetables into it and leave it on medium heat. About 5 minutes later add enough water to submerge it all. Keep high heat till the water starts bubbling.

Add turmeric and salt. Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Whole Black pepper increases the absorption of curcumin by over 2000%.

Add the rice paper pieces and mix them into the hot soup. Cover and cook on low heat for at least 45 mins. The longer it cooks, the more the flavors will develop. They will also make your home smell super awesome.