Chilli Lime Chicken Couscous Salad

This is an easy Spring Salad.

 

A hearty couscous salad that is so simple to make.

 

INGREDIENTS

Serves 2

 

6 Chicken Tenderloins, cubed

1 Lime, rind finely grated and juice

1/2 Cup Couscous

1 Tbsp Butter

2 Tbsps Mint Leaves, finely chopped

1 Cup Rocket, roughly chopped

2 Tbsps Capers

4 Small Cornichons, chopped

1 Large Red Chilli, deseeded and thinly sliced

8 Mini Asparagus Spears, trimmed and cut in half lengths

Olive Oil Spray

Olive Oil

Salt

 

 

METHOD

 

Put the chicken into a shallow dish, add the lime rind and half the juice. Combine well. Cover and marinate.

 

Bring 1/2 cup of water, a splash of olive oil and pinch of salt to the boil. Remove from heat. Add couscous, cover and allow to stand for 3 to 4 minutes.

 

Heat a large non stick chargrill pan over a medium to high heat. Spray with Oil.

 

Cook chicken for 10 minutes or until golden brown on both sides and cooked through.

 

Add asparagus and cook further a further 5 minutes, turning occasionally. Cool slightly.

 

Add butter to the couscous and fluff with a fork until melted.

 

Add mint, rocket, capers, chilli and cornichons to couscous and gently fold together until evenly combined.

 

Add the chicken and asparagus. Toss with couscous salad. Drizzle over remaining lime juice to serve.

 

Season to your liking.

 

This salad is delicious served warm or cold.

Crispy Chicken Wings Recipe - Low Fat

You want to know the secret to crispy baked chicken wings?

 

 

Parboiling them before they hit the oven.

 

Seems so wrong? But makes these wings perfectly crispy. 

 

 

INGREDIENTS:

 

1 Kg Chicken Wing Pieces

Sea Salt

2 Tbsps Butter, BIG PERSON Optional

3 Tbsps of Peri Peri Sauce Medium or Hot, BIG PERSON Optional

Dash of Worcestershire Sauce, BIG PERSON Optional

Pinch of Cayenne Pepper, BIG PERSON Optional

 

METHOD:

Preheat the oven to 230 degrees C.

Heat up a big pot of boiling water. Season the water with salt, (like you would for cooking pasta).

Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with paper towel.

Place the chicken wings directly on a lined oven tray.

Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side.

Serve Immediately.

 

BIG PERSON OPTIONAL EXTRA: In a small saucepan or in the microwave, heat up the peri peri sauce, butter, worcestershire sauce and cayenne pepper, until melted and combined. Toss the hot wings in the sauce, and serve.

Note: about cooking time. Chicken wings may vary in size, so if you have smaller wings, you will probably only need to bake them for a total of 25-30 minutes. 40 minutes for larger wings.



 



Chicken and Potato Thai Yellow Curry

This Yellow Thai Chicken Curry recipe has a very mild flavour and is the perfect way to introduce your Little People to the world of curries.

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: Easy

Serves: A family of  5 to 6

Ingredients:

1Tbsp Oil (Olive or Vegetable)
1 Brown Onion, cut into thin wedges
3 Tbsps to 5 Tbsps Volcom Yellow Curry Paste, depending on taste
800g Chicken Breast, thinly sliced
5 Small Potatoes, quartered
1 Tsp, Brown Sugar
1 Tbsp, Fish Sauce
1 x 400ml Coconut Lite Cream
Steamed Rice, to serve
Adjat Sauce, optional to serve for the BIG people
 

Method:

Boil potatoes in a saucepan of water until tender. Drain and rinse under cold water.

In a medium size pot (with lid), heat the oil and fry onion until translucent.

Add the desired amount of curry paste, and fry on a medium heat for a further 3 minutes to allow the spices to release their flavour.

Add chicken to the pan and brown on a high heat in the curry mix.

Add potatoes, brown sugar, fish sauce and coconut cream to the pot and bring to the boil.

Place lid on pot, and reduce heat to a simmer for 15 minutes.

Serve with steamed rice.


For the BIG people, you may wish to serve an Adjat Sauce with this Yellow Thai Curry for some extra flavour.

Adjat Sauce Ingredients:

1/4 Cup of Brown Sugar
1/4 Cup of Water
1 Small Lebanese Cucumber, seeded, finely chopped
2 Tbsps Rice Wine Vinegar
1 Tbsp Roasted Peanuts, finely chopped
1 Small Red Chilli, finely chopped

Method:

Stir Sugar with Water over a low heat until sugar is dissolved.

Bring to the boil, reduce the heat and simmer for 3 minutes.

Reduce from heat, pour into a bowl and cool.

Add remaining ingredients. Mix Well.