Ah Sunday, the Sunday blues. We’re all gearing up for another week of work and all that entails. Are you waking up to reduced restrictions today? I’m jealous! But at least I can go get my car washed by someone else, or do a click-and-collect from a garden centre. Part of our Sunday includes meal planning for the week ahead. So if you’re trying to find something a little different, today’s recipe is definitely for you! Delicious involtini – roasted and stuffed aubergine – makes for the perfect meal or side dish.Read More
Hello again! So yesterday was a pre-scheduled post, and it’s been so long (well… almost a week) since I got talking to you all properly. I’ve missed it, believe it or not. You’re actually such an important part of my life and it feels weird when I’m not taking the time to sit and talk to you.
Well, anyone who has me on Snapchat – and if you don’t, why don’t you? – will hopefully have seen that last night I decided to try and create my own sticky chilli chicken recipe. It was somewhat based on this video that I saw while walking home from my programming lab (don’t ask me about it, it was a nightmare and that’s all you need to know). I knew I needed to cook the two chicken breasts I had sitting in the fridge but had no idea what to do with them, and here was the perfect opportunity to try something completely different!
Ingredients (serves 1):
- 2 tbsp oil
- 1 chicken breast
- salt and pepper to flavour
- 1 egg, beaten
- 25g plain flour
- 1 pepper, sliced (I used half a green and half a red just to mix things up)
- 3 garlic cloves, crushed
- 1 red onion, sliced
- 1 chilli, chopped
- 3 tbsp soy sauce
- 2 tbsp tomato purée
- 100ml water
- 2 tortilla wraps
In hindsight, I would probably also add a handful of sliced mushrooms to this and serve with rice.
- Heat the oil in a frying pan over a high heat.
- Lightly salt and pepper the chicken breast and slice into chunks.
- Dunk the chunks of chicken in the egg then cover in flour.
- Add the now floured chicken to the hot oil and seal.
- Next, add the sliced pepper to the pan and soften.
- Remove the chicken and pepper from the pan before adding the garlic, chilli, onion, soy sauce, tomato purée and water to the pan. Mix well.
- Lower the heat to a medium heat, and allow the liquid to come to the boil.
- Leave it to bubble until the sauce looks ‘jammy’ and has reduced in volume of liquid.
- Add the chicken and peppers to the sauce and mix well. If using, add the mushrooms at this stage too.
- Continue to cook over a low heat until the chicken is fully cooked and the sauce has reduced more.
- Heat your wraps, or cook your rice according to the instructions on the packet.
- Serve when the chicken looks sticky and you are happy with it!
I hope you enjoy this recipe as much as I did! I’m so excited to have the left overs at lunch today. Let me know if you try it or if there’s anything you think you’d do differently. I love people leaving comments!
Hello again everyone! How are you all doing?
I was dozing off last night when I realised it’s been almost a fortnight since I was snapchatting about the dinner I made for my friends, and I forgot to share with you how to make it. This is one of my favourite meals for at this time of year. Considering I’m not a fan of stews, Mum always made this for me and Rachel as an alternative and it has now become a top dinner in the flat. Just realised I haven’t shared what it is with you! Chicken, chorizo and chickpea casserole. It’s simple to make and you can change things up if you want.
- 2 tbsp oil
- 500g chicken thighs
- 1 onion, sliced
- 1 garlic clove, sliced
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 red chilli, deseeded and chopped
- glass of red wine
- 275g chorizo, chopped
- 1 can of chopped tomatoes (400g)
- 200ml chicken stock
- 400g can of chickpeas, rinsed and drained
- Heat half the oil in a large pan. Lightly brown the chicken thighs before removing them from the pan and keeping them warm somewhere – I tend to put them in the oven at the lowest temperature possible.
- Add a bit more oil to the pan, before adding the onion, garlic, carrots, celery and chilli. Cook this for approximately 5 minutes. Add a splash of your red wine (but not all of it!) and simmer until reduced by a half.
- While doing this, in another pan heat the rest of the oil and fry the chorizo for 2-3 minutes. Pour in the rest of the glass of wine and cook until the chorizo is crisped.
- Pour the chopped tomatoes into pan containing the vegetables and bring to the boil for 5 minutes. Add in the chicken stock and return to the boil.
- Now add your chicken, chickpeas and chorizo and simmer for 20-25 minutes, or until the chicken is fully cooked.
- Serve with chopped parsley and crusty bread!
The ingredients above serve for 4 people. It’s really easy to cook, and can appear so impressive!
Let me know if you make it and what you think of it! Have a great weekend!
An alternative breakfast this morning, I was getting tired of apples again and with no eggs or avocado I was really struggling to think of something. Then Rachel appeared, telling me about the ice cream parlour she went to last night and the size of the banana splits there. Suddenly inspiration struck!
What you see in the picture is a banana halved, some natural Greek yogurt, a tea spoon of raspberry jam, a tea spoon of peanut butter, and some pumpkin seeds. It’s delicious! Oh, I forgot to mention the passionfruit coulis – I added it just for a change of flavour.
I would seriously recommend this for anyone looking for a quick and easy breakfast!