Chipotle Chicken & Smoky Salsa

Chipotle Chicken on Toasted Sourdough Bread

Oh yum, this was delicious, chipotle is a smoky & spicy flavour from Mexico. A chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. However, you can also use ripe green jalapenos as well. Chipotle peppers are added to any dish that could use a smoky flavor with a little heat. For this recipe I used a Chipotle paste. A quick and easy full of flavour dinner.

Serves 2

2 Chicken Breasts

1 tbsp oil

1 Medium White Onion, diced

1 tsp Smoked Paprika

1 tsp Cumin

1 tbsp of Chipotle Paste

1 tbsp Balsamic Vinegar

100ml Passata

1 tbsp Brown Sugar

4 slices of Sourdough Bread or you can serve with Tortilla’s

For the Salsa:-

8-10 Cherry tomatoes – quartered

1 tbsp balsamic vinegar

1 tsp chipotle paste

1/2 red onion – finely diced

chopped coriander

Freshly squeezed Lime & Lemon Juice

Seasoning to taste.

  1. Using a Blender/Food processor, whiz up the chicken breast into a mince like consistancey
  2. Heat the oil in a fry pan and brown the onion and minced chicken, breaking up the chicken as you cook
  3. Add in the cumin, paprika, chipotle paste, vinegar, passata and sugar and mix through until chicken is coated.
  4. Cook for about 10-15 minutes
  5. To make the salsa, place everything in a bowl and mix together, set aside.
  6. Toast your Sourdough bread, remove chicken from heat and serve on top of bread. Serve with Salsa.

Curried Butternut Squash, Red Lentils & Spinach

20181128_174039

This was so delicious and filling. Best of all very healthy & nutritious.

I think I am starting to enjoy this Detox week….lol!

 

Makes enough for 4 portions.

1 onion

200ml vegetable stock

2 tsp dried garlic

1 tsp dried chilli

1 tbsp ginger

1 tsp ground cumin

1/2 tsp cinnamon

1 tsp sea salt

1/2 tsp coriander

1 tsp turmeric

1 tbsp olive oil

1 can chopped tomatoes 400g

300-400g butternut squash – peeled and chopped into chunks

200g Red lentils – cooked

200g Spinach

 

  1. Blend onion, veg stock, garlic, chilli, ginger, tomatoes, cumin, cinnamon, turmeric and coriander into a paste.                                                          20181126_141731
  2. Heat the oil in a pan and cook the paste for about 5-10 mins.
  3. Add in the butternut squash and cook on a medium heat for 20 mins.          20181126_143545
  4. Meanwhile cook the lentils as per pack instructions.
  5. After 20 mins mix in the lentils and spinach to the squash mix and heat for a further 5 minutes.                                                                                  20181126_145023
  6. Remove and serve. Yummy!

20181126_145631

 

20181128_174031


Crunchy Peanut Butter Chicken

20170720_222914

 

If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely!   This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

 

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

 

  1. For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
  2. Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth. 20170720_205056
  3. Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
  4. Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.     20170720_205102
  5. Serve with your choice of accompaniment.

20170720_210255