Tag Archives: chicken

Chicken Burgers

Chicken Burgers

Our son is a big fan of burgers, in all shapes, sizes and meat and veg descriptions. This week I did an order from the butcher and managed to order chicken mince by mistake. While they have lovely anti-biotic free range chickens, somehow I managed to add chicken mince and poussin to the order… The things you do when you are not entirely concentrating on what you are doing. 

Never one to waste food, it sounded like a good excuse to make some chicken and thyme burgers. We topped them with an avocado tahini spread and red onions and mushrooms cooking in red wine vinegar. Even on an after work night it was a quick wholefood meal to whip up, that got the seal of approval from our son (empty plate = seal of approval right?)


  • 500g minced chicken
  • 1 egg
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh dill
  • juice of 1/2 a lemon
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian dried herbs (mix of dried marjoram, basil, capsicum, rosemary, oregano, parsley and thyme)
  • coconut oil to fry


  1. Mix all ingredients (except coconut oil) in a bowl. This will be a very wet mixture.
  2. Form the mixture into balls a bit smaller than a tennis ball
  3. Heat some coconut oil in a frying pan
  4. Place the ball into the frying pan and press with the back of a wooden spoon or spatula to flatten the ball into a burger.
  5. Fry for 4-5 minutes on both sides until the chicken is cooked through
  6. Serve with tahini avocado spread, red wine options and mushrooms, sweet potato chips and homemade mustard

Music to go with it…
Listen on Spotify: Shout out louds – Howl Howl Gaff Gaff

Kimchi Chicken

Kimchi chicken


  • 200g chicken breast, finely sliced
  • 200g leek, finely sliced
  • 200g Chinese cabbage Kimchi, chopped up roughly
  • 100g carrot Kimchi (optional)
  • 1 tsp sesame oil
  • 1 Tbsp sesame seeds, toasted
  • 1/2 Tbsp maple syrup
  • a little coconut or other oil to fry


  1. Fry the chicken in a little coconut or other oil for 2 minutes until the chicken has sealed all over
  2. Add leek and kimchi and fry for 5 more minutes
  3. Add the sesame oil and maple syrup and fry for 1 more minute
  4. Take off the heat, sprinkle with the sesame seeds, and serve hot with boiled rice or cauliflower rice.

Music to go with it…
Listen on Spotify: Eric Wire Hustle – Love Can Prevail

Dukkah Crusted Tuna

Dukkah crusted tuna

Dukkah (duqqa) is an Egyptian mix of nuts and spices. There is no definitive recipe, with the exact mix of nuts, herbs and spices varying from home to home and shop to shop. Dukkah can be used as a topping for meat (we have used this version with tuna, salmon and chicken), or as dip with bread or vegetables. It is very simple to make, and can keep for a couple of weeks in an air tight container.


  • 2 tuna or salmon fillets
  • Coconut oil for pan frying

For the dukkah:

  • 1/2 tsp Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Paprika
  • 1/4 tsp Turmeric
  • 1/2 tsp chili flakes
  • Handful of chopped pine nuts, toasted
  • Handful of chopped almonds, toasted
  • Handful of chopped cashew nuts, toasted
  • 1/2 tbsp White sesame seeds
  • 1/2 tbsp Black sesame seeds
  • 2 tbsp Honey
  • Juice of 1 orange
  • Sea salt
  • Black pepper


  1. Toast the seeds in a a pan for around 30 seconds or until fragrant.
  2. Transfer the seeds to a spice grinder (or mortar and pestle) and grind until you have a coarse powder.
  3. Transfer to a little bowl, add all other ingredients and mix.
  4. Place a generous amount of dukkah on the tuna or salmon fillets (top side only)
  5. Fry the fish fillets – skin side first – for a couple of minutes until done.
  6. Serve with Korean carrot salad and (cauliflower) rice.

Music to go with it…
Listen on Spotify: Bony King – Wild Flowers

Persian Stuffed Poussin

Persian stuffed Poussin

We love Middle Eastern Food! There are so many rich flavours and ingredients to explore that we never tire of exploring its kitchen. The Persian (Iranian) kitchen uses liberal doses of pistachios, dates, figs and pomegranates. What is not to love? 

Inspired by the tastes of Persia and the Middle East, this stuffed Poussin or Chicken is very rich in flavour with dates, prosciutto and mixed nuts combining to make a very rich stuffing. It was delicious with the Persian Avocado Salad that we created to go with it too!


  • 1 large poussin (or small chicken)
  • juice of 1/2 lemon
  • a pinch of sea salt
  • a few grinds of freshly ground black pepper
  • 5 garlic cloves
  • handful of thyme sprigs (exact amount does not matter as it will just add aroma)
  • 2 Tbsp coconut oil
  • 1 Tbsp ghee or butter


  • 75g pitted dates
  • 30g blenched almonds
  • 30g cashew nuts
  • 2 slices parma ham / prosciutto


  1. Heat the oven to 200 degrees Celsius (400 degrees fahrenheit)
  2. Chop up all of the ingredients for the stuffing into small pieces. Alternatively, place all stuffing ingredients in a food processor and pulse to chop roughly.
  3. Stuff the poussin (or chicken) with the mixture and tie the bird closed using kitchen string.
  4. Place the bird breast side down into an oven tray and brush with coconut oil, ghee and 1/2 the lemon juice. Sprinkle over a pinch of course sea salt and a few grinds of freshly ground black pepper.
  5. Add the garlic (unpeeled) and the thyme to the tray.
  6. Place the tray in the oven and bake for around 35 minutes depending on the size of your bird. It should be golden brown and crispy on the side that is visible to you when you open the oven.
  7. Turn the bird over and baste with the rest of the lemon juice and a little more coconut oil. Return to the oven and bake for another 20 minutes until the top of the chicken is also golden brown and crispy.
  8. When the chicken is ready, leave it to rest for a few minutes before carving and serving it.
  9. Serve with the Persian Avocado salad and some sweet potato chips from the Air Fryer

Music to go with it…
Listen on Spotify: Bony King – Wild Flowers

Thai Green Chicken Curry

Thai Green Chicken Curry

A Thai curry is a very regular event at our table. It is one of our go to, mid week meals. We love to spice it up. You can adjust the spiciness with how much curry paste you add, and it depends on how spicy the paste is that you use as well, so do experiment a little to vary it to your own taste. We make our own paste, but we also have found a very good paste from a Thai supermarket that avoids any nasty ingredients as well. Up to you which you prefer.


  • 1 cup coconut cream
  • 1-2 Tbsp green curry paste (store bought, or see the separate recipe to make your own Green Curry Paste)
  • 1 cup coconut milk
  • 1 cup water
  • 2 Tbsp fish sauce – check the label carefully to make sure it is just fish and salt and does not have other nasty ingredients (or use vegan fish sauce if you are vegetarian or vegan)
  • 2 chicken breasts, cut into bite sized portions.
  • 1 onion, sliced
  • 2 handfuls pea aubergines
  • 6-8 apple aubergines, cut into wedges
  • (If you can’t find the pea and apple aubergines then use green beans, mushrooms and regular aubergines instead or any other vegetable that you like)
  • large handful of Thai basil
  • few kaffir lime leaves
  • 2 large red chillies, cut on the diagonal to give slices


  1. Put the coconut cream into a frying pan, add the curry paste. Cook over a moderate heat for a minute or two. Keep on stirring to make sure it does not stick or burn.
  2. Add the coconut milk and water and stir well to combine
  3. Season with fish sauce
  4. Add the chicken and cook slowly for about 10 minutes
  5. Add the vegetables and cook for 5-7 minutes until the aubergines are cooked through
  6. Add the kaffir lime leaves and Thai basil. Stir well and simmer for another minute
  7. Remove from the heat and garnish with sliced red chillies.
  8. Serve with (cauliflower) rice and a green mango or papaya salad

Music to go with it…
Listen on Spotify: Brooklyn Brothers – The Album

Indian Palak Chicken Curry

Indian Palak Chicken
Having lived in India, our son’s absolute favorite dish is Palak Paneer – a spinach curry with Indian Paneer cheese. He demands it at least once a week! It is a great vegetarian curry and you can find Paneer in some specialty Indian stores, but it is not always easy to find. This is a variation on the same recipe, using a leg of chicken, but pieces of chicken breasts are also OK. If you are vegan you could substitute the chicken or Paneer for large chunks of white button mushrooms.
  • 4 chicken legs or breasts
  • 1kg spinach
  • 3 cm fresh ginger, sliced
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 3 bay leaves
  • 1 onion, chopped
  • 1 large garlic clove, crushed
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp paprika powder (to add sweetness)
  • salt
  • pepper
  • 2 tomatoes, blended
  • 1 tsp Garam Masala
  • 4 tbsp coconut yoghurt (optional)
  • Coconut oil
  1. Wash the spinach and get rid of the thickest stalks.
  2. Cook the spinach with the ginger and some salt until wilted.
  3. Let it cool off a little, then transfer to a blender and blend until smooth.
  4. Heat two tablespoons of coconut or olive oil in a large frying pan. Add the fenugreek seeds and bay leaves.Fry until the spices become fragrant.
  5. Add the onion and fry until soft.
  6. Add the garlic, ground spices, salt and pepper and fry for a minute more. Stir well so the spices won’t burn.
  7. Add the blended tomatoes and cook softly until most of the liquid has evaporated.
  8. Add the spinach mixture to the tomatoes and cook on a low heat for a few minutes.
  9. When using the coconut yoghurt, stir it it in a tablespoon at the time. When the yoghurt has been absorbed by the sauce, add another spoon.
  10. Add the chicken, bring to the boil, cover and cook for 20 minutes.
  11. Add a little water during the cooking process if the sauce starts to dry out
  12. Take the lid off and cook for another 5 minutes or until the chicken is done.
  13. Sprinkle with the Garam Masala and serve with a little extra coconut yoghurt, steamed rice or cauliflower rice.

Music to go with it…
Listen on Spotify: Blur – Lonesome street


Cardamon Chicken Curry with Papaya

Cardamon and papaya chicken curry

Cardamon is a deliciously fragrant spice. When combined with the sweetness and pungency of papaya it creates a chicken curry that is fragrant and full of flavour.



  • 4 chicken breasts (500g) cut into 2cm chunks
  • 2 garlic cloves, finely chopped
  • 3cm fresh ginger, finely grated
  • Rind of 1 lemon
  • Juice of 1/2 a lemon
  • 4 Tbsp coconut milk
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp kashmiri chili powder
  • 1/4 tsp ground turmeric
  • Salt and pepper



  1. Combine all of the marinade ingredients in a bowl and put in the fridge for about an hour.
  2. Heat the ghee or coconut oil in a frying pan. 
  3. Add the curry leaves and cardamon pods and fry until fragrant
  4. Add onion and fry until soft. 
  5. Add the chicken with the marinade, and brown all over.
  6. Add coconut milk and water, and cook for 10 minutes
  7. Add papaya and chillies and cook for another 5 minutes
  8. Serve with rice or cauliflower rice

About papaya:
The papaya (also known as papaw, or pawpaw) is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America. However, it is now grown in most tropical countries and can be found used in many cuisines. The ripe fruit of the papaya is usually eaten raw, without skin or seeds, but can also be used in curries. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The fruit is rich in papain, and can be used for tenderizing meat and other proteins. The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

Music to go with it…
Listen on Spotify: Warpaint – Warpaint



Chicken Shawarma Lettuce Wraps

chicken shawarma lettuce wraps

This is a meal designed to be shared, and constructed at the table. It is messy, it is fun, and it is delicious and nutritious. Enjoy!


  • 1 large red onion, sliced
  • 1 tsp za’atar
  • juice of 1 lemon
  • 2 large chicken breasts, sliced into strips approximately 4cm by 1cm
  • 2 cloves garlic, chopped
  • 1 tsp Lebanese seven spices powder
  • 1 tsp sea salt
  • 1 Tbsp coconut oil
  • freshly ground black pepper
  • 1/4 tsp chilli flakes

Parsnip and Red Carrot Hummus

  • 1 large parsnip, boiled until soft
  • 5 purple carrots
  • 2 spring onions
  • 1 Tbsp tahini
  • 1 tsp sea salt
  • 1 tsp coriander powder
  • 2 tsp cumin powder
  • juice of 1 lemon
  • 2 cloves garlic
  • olive oil

To serve

  • large, firm lettuce leaves (such as romaine lettuce)
  • handful of pomegranate seeds
  • handful of pine nuts (dry toasted)


  1. For the chicken – Fry onions until soft in a little coconut oil over a moderate temperature. Add za’atar and fry for 1 minute more. Add chicken strips and cook until done. Remove from the oven and put aside. Place into a bowl to serve.
  2. For the hummus – put all of the ingredients into a blender including 2 Tbsp of olive oil. Blend until you have a smooth consistency. You may need to add some more olive oil to get to a thick, but spreadable consistency (about the same consistency as smooth peanut butter). Remove from the blender and place in a bowl to serve. Sprinkle with a little olive oil to serve if you like.
  3. For the pine nuts – heat a clean pan to a moderate / high temperature. Add the pine nuts to the pan (without any oil). Stir continuously for 3-5 minutes until the pine nuts are a golden brown colour. Remove from the pan and add to a bowl.
  4. This is designed as a meal that is assembled by everyone at the table.
  5. Start with romaine or other strong leafed lettuce leaves. Top with hummus, followed by the chicken mixture, and sprinkle with the pine nuts and pomegranate seeds to complete.

Music to go with it…
Listen on Spotify: The Woolshed Sessions – The Woolshed Sessions

Roast Chicken with Lemon and Garlic

roast chicken with lemon and garlic

Roast chicken is a classic Sunday favorite. This variation has a delicious summery taste to it as a result of the lemon juice in which it is basted. As a variation, try sprinkling with a little pimenton along with the salt and pepper.


  • 1 whole roast chicken (approximately 1.5kg)
  • 1 Tbsp coconut oil
  • 2 tsp ghee
  • 2 garlic cloves
  • fresh oregano and thyme
  • sea salt and freshly ground black pepper
  • 1 lemon halved
  • juice of 1 lemon


  1. Heat the oven to 180 degrees celcius
  2. Place the chicken in an oven proof baking tray.
  3. Rub the cavity of the chicken gently with one half of the lemon.
  4. Slice the other half of the lemon and place it into the cavity of the chicken.
  5. Add the garlic cloves, thyme and oregano into the cavity as a stuffing
  6. Insert your hand under the skin of the chicken and rub with 1 tsp of the ghee
  7. Rub the top of the skin of the chicken with the other 1 tsp of the ghee.
  8. Squeeze the juice of half a lemon over the top of the chicken.
  9. Sprinkle with sea salt and freshly ground black pepper.
  10. Put into the oven to cook for 20 minutes
  11. Remove from the oven and squeeze the juice of the other half of the lemon over the chicken. Return to the oven.
  12. Bake for 40 minutes more or until the juice of the chicken runs clear when you separate the leg of the chicken from the body of the chicken.
  13. Serve with sweet potato fries, and broccoli with fried garlic, or grilled courgettes with pomegranate and pesto.

Music to go with it…
Listen on Spotify: Oscar and the Wolf – Entity