Chicken, Cauliflower and Pesto Bake

Ingredients

8 oyster (chicken) thighs
250 ml double cream
Juice of 1/2 lemon
2 tbsp fresh pesto
2 tbsp olive oil
1 large cauliflower*, divided into small florets
1 bunch of scallions, chopped
10 cherry tomatoes
200g grated cheddar
Salt & pepper

Method

1. Preheat oven to 200°C
2. Mix double cream, pesto and lemon juice together. Add salt & pepper
3. Season the chicken thighs and fry in olive oil for approximately 15 minutes
4. Place thighs in a large baking dish
5. Pour in cream mixture
6. Add scallions, cherry tomatoes and cauliflower (as picture above)
7. Sprinkle the cheese over the top
8. Bake in the oven for approximately 40 minutes

*I have also used baby spinach in this dish instead of cauliflower.

Chicken Kozani

Ingredients

10 chicken oyster thighs
1 litre of water
1/2 tsp saffron
large glug of olive oil
4 red onions
2 tbsp smoked paprika
20 prunes, stones removed
salt & pepper

Method

1. Place oyster thighs and saffron in a large saucepan and cover with water. Bring to the boil and simmer for 10 minutes
2. Remove thighs from pan and put aside. Do not throw away the water
3. Heat olive oil in a large pan and gently cook the onions until soft
4. Add the paprika to the pan, mix well
5. Add thighs, prunes and 500ml of the cooking water to the pan
6. Season with salt and pepper and simmer until sauce reduces and thickens
7. Serve with cauli rice

Note: 

It is important to use thighs and not breast with this recipe because a lot of the flavour comes from the stock created from poaching the meat and bones in the water. If you really want to use breast, I would suggest that you poach the breasts in stock instead of plain water

Slow Cooker Coconut Chicken Curry

This has become a regular dish in our house. It's so simple; I prepare it the night before and then switch it on in the morning before I leave for work. The house smells divine when I get home! I serve this with either cauli rice or wholegrain basmati rice.

Ingredients

1 large carrot, sliced
1 large onion, diced
1 large red pepper, sliced
2 cloves garlic, minced or finely chopped
10 white mushrooms, quartered
Generous handful of raisins
2 chicken breasts, cut into strips
2 chicken thighs (meat only), cut into strips
1 400g coconut milk
2 tbsps tomato purée
1.5 tbsp garam masala
1.5 tbsp curry powder
2 tsps turmeric
salt and pepper


Method

1. Put carrot, onion, garlic and pepper into your slow cooker dish
2. Layer chicken on top
3. Add mushrooms and raisins
4. In a separate bowl, mix together the coconut milk, tomato purée, garam masala, curry powder turmeric and salt and pepper
5. Pour over the ingredients in the slow cooker dish