Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.
2 chicken breast, cut into chunks
Zest of 1 lime plus juice when serving
120g basmati rice, rinsed
300ml chicken stock
1 dsp white wine
1 garlic bulb, whole cloves removed from shells
2 tbsp olive oil
Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.
I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!
2 duck legs
250ml orange juice
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp soy sauce
3 dsp light brown sugar
Make sure you’ve removed the meat from the fridge at least an hour before cooking.
Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
Preheat the oven to 180° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.
Another staple in my pantry: Za’atar, a go to for delicious salads or just mixed with some olive oil and devoured with flat bread. This houmous is a scrumptious accompaniment to some grilled vegetables or meaty kebabs.
1 can chickpeas, including 1/2 the water in the can
1 garlic clove
3 tbsp olive oil
2 tsp za’atar
1 tsp lemon juice
2 tbsp tahini
Place all the ingredients in a blender and blitz until smooth. Serve with a little drizzle of olive oil and a sprinkling of za’atar.