4 large potatoes, cut into wedges
6 large garlic cloves, bashed in their skin
1 lemon, quartered
small bunch of basil
2 chicken thighs and 2 drumsticks
3 handfuls of spinach
Preheat oven to gas mark 5; toss the wedges with olive oil, salt, pepper, garlic cloves, lemon quarters, basil and chicken; bake for 45 minutes until cooked through, throw washed spinach in to wilt for a few moments…..now enjoy!
I love risotto- such a lovely dish to eat and so much potential for favourite ingredients
- For the risotto
- For the chicken
- Preheat the oven to 200C/400F/Gas 6.
- For the risotto, heat the oil in a pan and fry the onion until soft. Add the rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.
- Season with salt and freshly ground black pepper and stir in the peas, asparagus, spinach, basil and cream
- For the chicken, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned.
- Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts. Place in the oven for 15 minutes, or until completely cooked through.
- To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings.
Source: BBC FOOD Simon Rimmer, Recipe For Success
This is another recipe we found in the Immunity Foods For Healthy Kids cookbook. It is quick and easy to make and soooo delicious to eat as well as good for you so it ticks all boxes for me 🙂
2 chicken breasts
3 tbsp almond butter (used to be just in healthfood shops but now also in the supermarkets which is handy as it is less expensive)
2 tbsp tamari soy sauce
2 tbsp water
8 wooden satay/bbq sticks soaked in water for 30 minutes to prevent burning
- Cut the chicken to suit- we prefer small chunks rather than strips of chicken
- Combine the almond butter, tamari soy sauce and water in a dish
- Coat the chicken with the mixture
- Thread the chicken pieces onto the sticks
- Arrange on a lightly oiled tray and grill for 12-15 minutes until cooked through and golden brown
A possible accompaniment could be
Carrot and Sesame Stir Fry
1 bundle of rice noodles
1 tbsp extra virgin olive oil
4 carrots, peeled and cut into batons
Handful of sesame seeds
Splash of tamari sauce
- Soak the rice noodles for 5 minutes in boiling water
- Heat the oil in a wok
- Stir fry the carrots for 3-4 minutes
- Toss in the sesame seeds and soy sauce and fry for a couple of minutes
- Drain the noodles and add to the stir fry pan
Serve in bowls topped with the chicken satay
Overall I suspect the best course is as ever balance… therefore a bit of both in the way you like best. Don’t freak either way and enjoy to the full what ever you choose to eat
We are having a birthday dinner for a friend on Saturday, she likes chicken, pasta, little garlic, tomatoes, mozarella and basil so I am searching for a tasty, simple yet special recipe. I want it to made our own, be able to prepare in advance so we can sit and sip wine whilst it bakes away serenely in the oven. This chicken arrabiata seems a good base to work from. Our dish will be gluten free.
- 250g shaped pasta (penne works best)
- Olive Oil
- 2 x skinless, boneless chicken breasts – chopped into bite size pieces
- 1 x small onion – finely diced
- 1 glove garlic – finely diced
- 1 400g tin of chopped tomatoes
- 1 tsp tomato puree
- Good pinch of chilli flakes
- 1/2 small red chilli – deseeded and finely sliced (optional)
- Few fresh basil leaves
- Black pepper
- For the bechamel sauce:
- 25g salted butter
- 25g plain flour
- 250 ml cold milk
- 15g freshly grated parmesan
- Firsly make the bechamel sauce – melt the butter in a pan and stir in the flour to make a rue. When it’s ready it should be a light/medium brown colour. Slowly add the milk whisking constantly. The mixture should thicken. When ready, take off the heat and stir in the parmesan cheese. Put to one side until ready to use.
- In a frying pan, heat the olive oil and add the garlic and chilli flakes (and fresh chilli if using). Add the chicken and when browned add the onion. When almost cooked add the tomatoes and tomato puree and simmer until thickened. Add the basil at the last moment and season with black pepper to taste. Cook the pasta according to the packet instructions.
- To assemble – mix the chicken and tomato sauce with the pasta and place in an ovenproof dish. Spoon the bechamel sauce over the top and cook at around 180c until the bechamel sauce is golden and crispy.
- Serve with small rocket side salad and garlic bread.
I might incorporate part of this arrabiata variation :
In a small bowl, beat eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic granules, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated.
Heat remaining olive oil in a large frying pan over medium heat. Fry chicken for about 5 minutes per side or until the coating is a nice dark brown color.
Remove chicken and cut into slices. Toss the chicken slices into the sauce and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavour, then serve.
I think we might try this with it instead of the garlic bread