oil Archives

Chicken recipes

Chicken, barley and vegetable soup

1 hour 10 minutes

Garlic, mussel and fennel rice

35 minutes

Chicken, cranberry and olive empanada with chimichurri

45 minutes

Pot-roasted topside with pomegranate yoghurt

1 hour 20 minutes

Chickpea recipes

Chickpea-flour pizzas with charred peppers and mushrooms

40 minutes

Oven-baked salmon with dill-buttered potatoes and radish

20 minutes

Fish recipes

Dressed herring fillets on rye

Risotto recipes

Exotic mushroom risotto

35 minutes

Moroccan lemon chicken on spinach

Serves 2 to 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

4 x 100 g pieces chicken breast fillet, skinned
Flavours of Morocco spice rub, for dusting
1 T olive oil
Sea salt and freshly ground black pepper
300 g spinach or Swiss chard leaves

For the lemon dressing, combine:

4 T lemon juice
1 T olive oil
1 clove garlic, crushed
2 T chopped mint
Sea salt and freshly ground black pepper, to taste

For the preserved lemon and mint salsa, combine:

2 T chopped mint
2 t olive oil

Method

Cut the chicken fillets in half then rub with the spice mix and olive oil. Thread onto bamboo skewers, soaked in water, then sear on a hot griddle pan for 1 to 2 minutes a side, or until cooked through but still tender. Season lightly.

Place a skewer or two on a serving of spinach or Swiss chard. Spoon over the lemon dressing and serve with the salsa.

To prepare the spinach/Swiss chard: Soak the leaves in a bowl of cold water. Drain. Pour over boiling water to cover and leave for 10 minutes. Drain and cool, then chop roughly.

Place in a saucepan over a medium heat, and cook, stirring now and again, for 10 to 15 minutes, or until the water has evaporated and the spinach is just tender.

Per serving: 1242.6 kJ, 34.8 g protein, 15 g fat, 3.3 g carbs

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Chicken, barley and vegetable soup

Garlic, mussel and fennel rice

Chicken, cranberry and olive empanada with chimichurri

Pot-roasted topside with pomegranate yoghurt

Chickpea-flour pizzas with charred peppers and mushrooms

Oven-baked salmon with dill-buttered potatoes and radish

Dressed herring fillets on rye

Baked spinach risotto

Exotic mushroom risotto

Mozzarella and ham risotto cakes

Herbed vegetable and feta bake

Moroccan lemon chicken on spinach

Moroccan lemon chicken on spinach

Ingredients

Method