Chai Chicken

Ingredients: 

4 organic, free range chicken legs
4 to 5 sliced carrots
Sea salt and pepper
1 cup coconut milk
2 cups chai tea

Directions: 

Preheat oven to 350 degrees.
Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper.

In a pot, combine coconut milk and tea and bring to a boil.

Pour over the chicken in the casserole dish.

Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through.

Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.

Notes: 

Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavour of the spices, then add tea and stir.


 

Chai Chicken
Prep time: 
10 minutes
Prep notes: 
Cooking time: 
45 minutes
Yields: 
4 people
Ingredients: 

4 chicken legs
4 to 5 sliced carrots
Salt and pepper
1 cup coconut milk
2 cups chai tea

Directions: 
  1. Preheat oven to 350 degrees.
  2. Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper.
  3. In a pot, combine coconut milk and tea and bring to a boil.
  4. Pour over the chicken in the casserole dish.
  5. Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through.
  6. Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.
Notes: 

Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavor of the spices, then add tea and stir.

- See more at: http://kylie-glover.healthcoach.integrativenutrition.com/chai-chicken#sthash.Rwsmqal3.dpuf

Vegetable Curry

This is one of my favourite recipes. You can use any vegetables you have.

Ingredients:

2 Tbsp. olive oil

2 medium onions, finely chopped

2 cloves garlic, crushed

1 tsp. fresh ginger, grated

1 tsp. turmeric

1 tsp. ground cumin

1tspn curry powder

½ cauliflower, cut into florets

825g can crushed tomatoes (spiral brand are BPA free)

1 cup frozen peas

425g BPA free can chickpeas, drained and rinsed

½ cups coconut milk

Directions:

Heat oil in a large saucepan and sauté onion, garlic and ginger until soft

Add spices and sauté a further minute. Fold through cauliflower

Add tomatoes and bring mixture to the boil, reduce heat and simmer until cauliflower is just tender.

Add peas, chickpeas, coconut milk and season with sea salt. Heat through and serve with boiled rice.

 

Coriander Mango Chicken

Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 4 people
Ingredients:

2 whole skinless, boneless chicken breasts, split
8 ounces plain yogurt
1 cup coriander, finely chopped
1/2 cup fresh lime, juiced
Dash of cayenne pepper
1 cloves fresh garlic, minced
1 large ripe mango, peeled, finely diced

Directions:
  1. Preheat oven to 375 degrees.
  2. Combine1/4 cup yogurt,1/4 cup of coriander, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
  3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup coriander in blender.
  4. Bake chicken in a glass baking dish for 25-30 minutes.
  5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
  6. Add a sprig of fresh coriander for garnish.

 

Warming Lentil Stew

Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 4 people
Ingredients:

1 medium onion, chopped 2 parsnips or carrots, chopped 1 tablespoon olive oil
1 cup red lentils, washed
5 cups water
2 teaspoons cumin
1 teaspoon lemon juice
1 teaspoon sea salt
Chopped parsley for garnish

Directions:
  1. Heat oil in a pot and sauté onion and parsnip for 10 minutes.
  2. Add washed lentils and water and bring to a boil.
  3. Skim off the foam. Lower the heat, add cumin and simmer, covered, for 20 minutes.
  4. Add the lemon juice and salt. Simmer for another 2-3 minutes.
  5. Serve in individual bowls and garnish with parsley or scallion