Slow Cooker Moroccan Chicken
A slow cooker and spices are all you really need for this hearty no fuss meal.
The Protein Queen
Hi, My name's Jessica. I do intermittent fasting and its pretty good. I lift weights and I'm in love with the blue eyed Hodge Twins. This blog lists recipes, ideas and tips to help me and others stay on track. Most will be copied, some will be adapted, few will be mine. LET'S DO THIS. x
QUICK CHICKEN
I was in a rush so wanted chicken fast. Here’s what I did:
1. Butterfly 2 chicken breasts and pound between 2 sheets of clingfilm until 1 cm thick.
2. Chop 1 clove of garlic and briefly cook with a little oil in a large frying pan.
3. Sprinkle chicken with pepper, salt, dried basil and dried oregano. Place herby side down into hot frying pan. Repeat herb sprinkling on other side. Turn chicken once and dry-fry until cooked through.
4. Just before you take the chicken out of the pan, squeeze over 1/5 a lemon.
EAT! I had a little light mayo with it.
Serves me.
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Restaurant City Edition: Main Courses
Roast Chicken
I just realised I didn’t eat chicken in a whole day yesterday.
Mamma’s coming baby!!!!! <3
MASSIVE NANDOS CHICKEN CRAVING ALERT
Chicken + Nandos Marinade
A match made in heaven that I could eat every day. Hurry up and cook chicken, I’m HUNGRY!
08.
16.
11.
08:10 pm
Homemade tandoori chicken
Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip.
Ingredients
- For the chicken
- For the dip
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3-4 tbsps natural fat free yoghurt
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pinch salt
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pinch sweetener
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5 fresh mint sprigs
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1 green chilli, deseeded, sliced
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Preparation method
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Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated.
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Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight.
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Preheat the grill to high.
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Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.
- For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
Adapted slightly from Simon Hopkinson’s recipe via BBC Food.
Chicken with Spring Onions, Chilli and Greek Yoghurt
INGREDIENTS
- 6 skinless chicken breasts
- juice of 2 lemons
- approx 5 x 15ml tablespoons olive oil
- 500g tub of Greek yogurt
- 4 fat or 6 thin spring onions
- 1 fresh green chilli
- 2 cloves garlic
- half a cucumber, peeled and cut into small cubes
- 2-3 tablespoons each of freshly chopped coriander and mint
METHOD
Serves: 4-6
Open out each chicken breast, and cut into about 3 lengthways so that you have thinner, smaller pieces. Put them into a freezer bag, or dish, with the lemon juice and 3 tablespoons of oil, and season with salt and pepper. Meanwhile, get on with the sauce.
- Tip the yogurt into a large mixing bowl and, letting everything drop on top of it, slice the spring onions finely and deseed and chop the chilli finely, too.
- Peel and mince the garlic into the yogurt and also add the peeled cubed cucumber and most of the freshly chopped coriander and mint, reserving a little to sprinkle on top later.
- Mix all these ingredients together, and taste for seasoning; I like to add a fair bit of salt. Pour the 2 remaining tablespoons of olive oil into a large pan to heat up.
- Take the chicken out of the marinade and fry for 3-5 minutes a side or until golden outside in parts, and wholly cooked through. At the last minute, tip in about half of the lemony marinade to add sharpness and gloss.
- Remove the chicken pieces to a serving dish, and scrape the yogurt mixture into bowl, with a spoon to dollop, and sprinkle with the remaining chopped herbs.
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Pan Fried Chicken
Butterfly 1 chicken breast and sprinkle with herbs de provence, garlic granules and salt and pepper.
Heat 1/2 tsp chilli oil in a frying pan then add the chicken breast. Once cooked halfway through, turn to finish the other side.
I served it with some pan fried baby plum tomatoes.
04.
15.
13.
08:51 pm
