Saturday, 31 March 2012

Chilli lime chicken with avocado feta salsa

This chicken dish is really delicious, even for those who aren't keen on plain avocado (me). I found the recipe on Chowstalker which featured a blog called Peace love and low carb  Do go and look over there for some great recipe inspiration. I tinkered with it a little bit because a) I detest artichokes, which were in the original recipe b) that's just what I do, and c) I didn't read the instructions properly!

However for the most part I stayed pretty true to the original ingredients and the whole family really loved it. I cooked the chicken on the barbecue grill, but you can do them under the broiler or in a griddle pan instead. As I said, I didn't read the instructions properly and used the olive oil, garlic and lime juice as part of the rub (more of a marinade), the end results were still great though!

Ingredients (serves 6)
6 skinless, boneless, chicken breasts
juice of 1 lime
2-3 tablespoons olive oil or melted coconut oil
1 tablespoon ground cumin
1 tablespoon chilli powder ( I used Spanish smoked paprika instead)
2 fresh garlic cloves, crushed  (or 1 tablespoon garlic powder)
1 teaspoon onion powder
1/2 teaspoon ground spicy red chili powder or 1/2 fresh red chilli finely chopped
1/4 bunch fresh cilantro/coriander finely chopped
salt and pepper

Combine all the marinade ingredients, put the chicken into a ziploc bag and pour over the marinade. Reseal the bag and let it sit in the fridge for at least 30 minutes.

Preheat the grill, while you are waiting for it to get hot, make the salsa. ( I made more salsa than was needed and used it as a side salad rather than a salsa type dressing)

1 large avocado skinned and roughly chopped
6 large tomatoes roughly chopped
1/4 cup capers
2 cloves garlic crushed
1/2 cup feta cheese (crumbled)
1/2 red onion finely chopped
1/2 bunch cilantro chopped
juice of a lime
olive oil to drizzle

This is just before I added the avocado
Combine all the ingredients and mix with the lime juice to prevent the avocado browning. Just before serving drizzle with a little olive oil. No salt is needed because the capers are very salty.

When the grill is nice and hot, cook the chicken pieces on both sides until cooked through. Serve with the salsa and a side salad.

Eggs on the run!

I was hoping to just sneak back in here and hope nobody noticed that I've been gone since January....... Winter bought the blahs with it, and the inclination to blog was taken over by the inclination to eat copious amounts of chocolate instead! However recent temperatures seem to indicate that spring has sprung, I have regained my blogging mojo, jumped back on the Primal eating wagon, taken tenuous steps into beginners Crossfit (ouch!) and have a large backlog of photos and recipes to post. So keep checking back because there are some really delicious ones to come!

Today's offering is for breakfast on the go. You will probably have seen these before on the internet, but the combinations of flavors and ingredients you can add are just endless, so I thought I'd make some and report back. What you DEFINITELY need is a silicon muffin tray or individual silicon cupcake cases. I tried this with a metal non stick cupcake tin and it was an epic failure!! With the silicon ones, the finished eggs slip right out, without the 30 minute scrubfest of the pan afterwards. These are great for mornings when you have an  early workout but don't want a huge breakfast beforehand, just bring a couple of these and pop them in the microwave when you get to work. These keep for up to a week in the fridge, so make them on Sunday night and breakfast worries are over for the next few days.

Ingredients makes 6
6 slices of bacon
4- 6 beaten eggs depending on size (start with 4, you can always whip up a couple more)
1 Spring (green) onion or half a small onion finely chopped
1/4 bell pepper finely chopped (whatever color you have on hand)
3 or 4 mushrooms finely chopped
1 or 2 sausages finely sliced
some fresh herbs (if you feel like it, fresh chives always go great with eggs)
small sprinkling of cheddar cheese on top (if you do dairy products)
black pepper freshly ground

Preheat oven to 190C/375F
On a microwave safe plate, cook the bacon for about 3 minutes or so, then blot with paper towels ( I tried using uncooked bacon at first, but found it made the eggs a bit greasy. You don't want it to be really crispy, but it's definitely better to start out with cooked bacon. (I've found that bacon cooked in the microwave covered with a paper towel is the best way to cook it and clean up is much easier than using the frying pan, whatever method works best for you is fine!) I suppose you can also trim off some of the fat, if you want to save time pre-cooking the bacon or even use strips of deli ham instead.

Please say you haven't seen the dust on the cases, dust is organic right?

Place the silicon muffin cases onto a baking tray (easier to do it now when they aren't full of eggs!!)
When the bacon has cooled a little, wrap it around the edge of the muffin case, it doesn't have to be perfect as the eggs and fillings, will cook into any gaps.

I know, I said to use cooked bacon, this was my first (rather greasy) attempt, either trim the fat, use pre-cooked bacon or deli ham instead

In a non stick pan fry the chopped sausage, onion, mushrooms and bell peppers (feel free to add more toppings of your own choice) until just cooked. 
Spoon into the center of the bacon wrapped cases. Sprinkle with fresh herbs and a good grinding of black pepper. Whisk the eggs together in a jug and pour over the muffin cups, fill to just over 3/4 full. Add the freshly ground black pepper and sprinkle a little cheddar on top.
 Bake for 25-35 minutes until slightly risen, lightly browned and the eggs are set. 

Allow to cool for a few minutes then gently ease them out of the muffin cases and let them cool further on a paper towel lined cooling rack. (do not take a big bite out of one when it is fresh from the oven, I still have missing skin on the roof of my mouth!!) When cool put into a tub in the fridge or into individual portions in ziplock bags. Reheat in the microwave for  about 20 seconds, you can also eat them cold, I'm strange and really like cold eggs!!

Variations are endless but try,
Well drained spinach with feta
smoked salmon, chopped spring (green) onions, and chopped dill
ham and cheese
spicy mushrooms
pepperoni and cheese with a sprinkling of oregano (kids like these 'Pizza eggs')