Healthy Weekday Meal #13........{Chicken and Sweet Potato Chilli}

For  a while now I have been seeing lots various posts for turkey and sweet potato chilli - and for a while I have been intending to give it a go. When I got in from work yesterday I was going for a run so I wanted to make something that was quick and healthy so I could devour it when I got back form said run. I didn't have any turkey mince but I did have some chicken so I just ground that up in my food processor and it worked just as well. You can do what I did and blend up all the sweet potato for quite a thick chili or you can keep half as chunks and just blend the other half. Both seem to work.  

Chicken and Sweet Potato Chilli

400 - 500g chicken breasts, blended until small chunks / or just use turkey mince

1 onion, sliced 

3 cloves garlic, finely diced 

2 dsp chilli powder (i used hot but you can use medium if preferred)

1 tsp cumin

1 tsp dried red chilli flakes (optional)

1/2 tsp smoked paprika

2 medium sweet potatoes , diced (i kept the skins on but you can peel if you want)

400g tinned chopped tomatoes 

2 fresh tomatoes, diced

200g black beans, drained (alternatively use kidney beans)

300ml chicken stock

water

S&P

Greek yoghurt to serve 

in a tbsp of olive oil cook the chicken, onion, garlic and spices until chicken is browned and onions are soft, make sure you season well. I added a bit of water at this stage to keep the mixture moist. remove from pan. add the sweet potatoes to the pan and cover with the stock (add some extra water if you need to) then let boil until soft. blend the potatoes and stock until smooth. Add back in the pan with the chicken and onions and the tin of tomatoes and fresh tomatoes. simmer and add some water until you have the desired consistency. after 10 minutes add the beans  and cook for a further 10 minutes, season. Serve with a dollop of greek yoghurt. You can serve it with rice or a salad and avocado but I found it filling enough on its own! 

It's Caribbean Food Week!......{Jerk Chicken Wraps}

Did you know that this week is Caribbean food week? That's right, it runs 24-31 August culminating in the world-famous Notting Hill Carnival. When Grace Foods offered me the chance top create some yummy recipes using their wide selection of Caribbean products I couldn't wait to get involved. Caribbean food is something I have tried on a few occasions but don't really cook myself so I was up for the challenge. 

For my first recipe I decided to create a really healthy but incredibly tasty chicken dish using the Dunns River Jerk Season that I was sent. I love Jerk Chicken and when the chicken was cooked on my grill plate it went all smoky and delicious - the marinade would work so well on chicken legs and wings for a BBQ. The spiciness of the chicken is cooled down by the mango and lime juice and you basically just have a taste sensation in your mouth! H absolutely loved these and if you marinade your chicken overnight they literally take 10-15 minutes to cook and get onto the plate so they are great as an after work quick and easy dinner!

Jerk Chicken Wraps with Mango Salsa  

300g chicken (breast of thigh), sliced into large strips 

for the marinade:

1 tbsp Dunns River Jerk Seasoning 

3 spring onions roughly chopped

2 cloves garlic, peeled 

inch of fresh ginger, peeled

1 dried ancho chilli or one fresh red chilli

2 tbsp coconut oil

2 tbsp coconut sugar (or brown sugar will work)

1 tbsp algarve syrup (treacle would also work)

s&p

juice of 1 lime 

For mango salsa:

1 mango, peeled and cubed 

handful coriander, chopped 

juice of 1 lime 

to serve:

iceberg lettuce, shredded 

tortillas   

place all of the ingredients for the marinade in a blender and blend until smooth. pour over the chicken and mix until coated. cover and place in fridge - ideally overnight. to make the salsa combine the mango with the coriander and lime juice. warm a grill pan and cook off the chicken - let it get a bit charred as it tastes even better this way. in a separate pan warm up the tortilla. to serve place a bed of lettuce, add on the chicken and top with the salsa. 

Simple but full of  flavours of the Caribbean sunshine!   

Why not follow along all the Caribbean fun and check out more recipes via @caribbeanfoodwk on Twitter and on Facebook www.facebook.com/caribbeanfoodweek

Disclaimer: The lovely people at Grace foods sent me some of the ingredients to create this recipe. All thoughts and ideas are my own. 

The Man Made Food.........{Greek Style Lemon Chicken & Rice}

You know how it is, you're late leaving work, the man calls and asks what time you will be home. When you tell them that you've only just left you can hear his brain whirring as he realises that it will be a long while before dinner is made, so he actually offers to cook. To be fair to H, if I wasn't such a little chef I'm sure he would do more cooking but when I love it so much he kind of just lets me get on with it.... what can I say, he irons my creased shirts - it works for us. It was a lovely meal, all cooked in one pot (bonus) and pretty healthy as we are trying  to eat more healthily and I am trying to loose quite a bit of weight. We ate this out in the garden which was just lovely. He is lovely. How lucky I am.

 This recipe is adapted from RecipeTin Eats which is fast becoming a favourite blog of mine!

Greek Style Lemon Chicken and Rice

for the marinade:
5 - 7 chicken thighs / legs
zest and juice of 1 lemon
1 tsp dried oregano
1tsp salt

for the rice:
1 1/2 tbsp. olive oil
1 medium onion, diced
2 cloves garlic, crushed
1 cup long grain rice
500ml chicken stock
200ml water
1 tbsp. dried oregano
lemon quarters
S&P

take the chicken and marinade ingredients and combine them in a bowl. cover and refrigerate - H left it for a couple of hours but the original recipe suggests overnight. heat 1/2 tablespoon olive oil in a heavy based pan and place the chicken in skin down. brown both sides of the meat and then remove from pan and set aside. add a tbsp. of olive oil to the pan and cook the onions until translucent then add the garlic. after a minute add in the rice, reserved marinade from the chicken, the oregano and the stock and water. bring the pan to a simmer , season and then place the chicken on top of the rice. put lid on the pan and then cook covered for 40 minutes (180oC)  then take the lid of and cook for a further 15 minutes. serve - we served with some broccoli which was lovely.



Linking up with Honest Mum for #tastytuesdays

For when you've missed your kitchen......{Roasted Chicken Legs in White Wine Sauce}

My friends, its been a little while,. I have no excuse except maybe this little fellow

World meet Augustus Oberon affectionately known to all as Gus. He is a little monster but the most affectionate and lovely kitten ever. He rules the roost in our household already. I love him. 

It seems to be a while since I've got myself into my little kitchen. Then yesterday I used some of my flexi-time and left work early so I could go home and cook. And this is what I made. Very french in it's style and whilst its quite rich it actually is quite light in texture. It reminds me of the days when my friend Kate would make chicken in white wine for me and it was literally my favourite meal ever! 

Chicken Legs in White Wine and Mushroom Sauce 

4 chicken legs 

butter 

olive oil

1 onion, finely chopped 

100g mushrooms, sliced

200ml white wine 

250ml chicken stock 

couple of handfuls of frozen peas

75ml double cream

brown rice, to serve 

rub a little butter and olive oil onto each of the legs and season. place in a cast iron pan and roast in oven. once they are golden brown, remove from the pan leaving the juices and oils and then put the legs on a baking sheet and put them in an oven at a low heat to keep warm and finish cooking. with the pan with the juices, put on the heat and throw in the onions. cook until soft and translucent then add in the mushrooms. after a couple of minutes add in the wine, allow to cook of a bit and then add the stock. simmer for 10 minutes until its reduced by about half. add in the peas and cream and cook for another 10 minutes or so and then return the chicken legs to the pan for the final couple of minutes. serve with whatever you like! i went for brown rice.

#CaptureTheSunshine......{Tipsy Paprika Chicken}

How wonderful is it that the sun has been shining so much recently? Makes me really happy and one the best things about the warm weather is the opportunity to eat alfresco - nothing like it! I swear food tastes better when it's eaten outside in the fresh air.  And what better to accompany your alfresco meal then a nice glass of Lindeman's wine? I love the variety in the wine my favourites being the Chardonnay and if I'm in the red wine mood I'll go for the Shiraz - Perfect!

So thinking about your alfresco dining this is my suggestion for a perfect Spring menu, and hey if it rains (we are in England after all, not sunny Hunterland in Australia where the folks at Lindeman produce their lovely wine) just #CaptureTheSunshine in the comfort of you warm dining room!

My Spring Menu

Very simple Bacon Stuffed Dates

(perfect for nibbling on with a glass of wine)

***

Tipsy Paprika Chicken

(See recipe below)

***

"No Churn" Coconut and Lime Ice Cream with Grilled Pineapple

 



The perfect combination for the perfect meal in my humble opinion! And here is the very simple but very tasty White Wine Paprika Chicken. Lets face it no one wants to spend hours slaving over a stove when it's a beautiful day which is why I've kept the menu pretty easy but full of flavours - you can also make a lot of it in advance - Enjoy!

Tipsy Paprika Chicken

3-4 chicken breasts
11/2 tsp paprika
salt & pepper
2tbsp olive oil
3tbsp butter
2tbsp fresh thyme leaves
3 large garlic cloves, finely diced
2 handfuls chestnut mushrooms finely sliced
300ml Lindeman's Bin 65 Chardonnay white wine
2 handfuls spinach
4 tbsp double cream

season the chicken breasts with the paprika, salt and pepper rubbing it evenly over both sides. melt 1 tbsp butter and the olive oil in a large pan over a medium heat. add the chicken breasts and cook on one side for three minutes, until golden brown and then turn over. turn the heat down and after 3mins add the rest of the butter, the thyme, mushrooms and garlic. cook continuously stirring the thyme, mushrooms and garlic around, for approx 2 mins before adding the wine. bring to a gentle simmer and let cook for 20 minutes - you may need to add wine if it dries up to much (but adding wine is never a bad thing!). add the spinach and cream in and season with S&P make sure chicken is done and serve with new potatoes, salad, cous cous, rice - whatever takes your fancy! Great accompanied with another glass of wine!

Disclosure: I’m entering this recipe into the #CaptureTheSunshine competition run by Foodies100 in conjunction with Lindeman’s wines.

Healthy Weekday Meal #7.........{my copy of Pret's Chicken, Edamame & Ginger Soup}

I have got really lazy the past couple of weeks - I had my birthday and then a couple of busy and tense weeks at work. This all led to me not having time to run and to eat well and to nourish (and of course no time to blog). I think when things like this happen you have to let it go a bit. Take a deep breath and just start it up again. The more I beat myself up about it the more I'm admitting defeat.
 

Working in London it's really easy to pop out and get lunch and we have a pret a manger around the corner from the office (like most offices in London I guess). I love pret especially their soups - my favourite is the Chicken, endame bean and ginger soup. But dang it gets expensive and I'm enjoying spending my earnings on clothes the size smaller. So I did what any self respecting wannabe blogger would do. I looked online, found the list of ingredients and then just kind of figured out what sort of amounts I wanted of each ingredients.

And so soup was made and now I have healthy soup everyday. The ginger makes it really healing too, so this is great if you have a cold. And it tastes good.Next to figure out their Asian Pepper.... 

(Forgive my really loose measures, I really did just throw this together)

Chicken, edamame and ginger soup 

1 large Spanish onion, diced  
couple of handfuls of cooked chicken, shredded 
a large piece of ginger (size of an egg, or a banana shallot), peeled and then half grated and half finely sliced 
2 large or 4 small tomatoes, diced
small handful uncooked brown rice 
2 pints chicken stock 
couple of handfuls frozen edamame (soya) beans 

in a bit of coconut oil cook off the onion until softened. Add in the ginger and cook until fragrant. Add in the chicken, tomatoes and rice and let them all get coated in the flavours. Pour over the stock, bring to the boil then turn down to simmer. After 20 minutes add in the edamame and simmer for another 5 minutes or so. Then its ready. Just keep in the fridge and dip into it as and when you fancy! 

When you find a brilliant curry recipe ....... {Dan Toomb's (The Curry Guy) Chicken Chasni}

I'm a big fan of spicy food and I love a curry, I'm not a big fan of the calories from an Indian takeaway. I love making my own curries and my "go to" blogs for curry recipes is The Curry Guy. I love his recipes and when I saw this one I had to give it a go myself. It was a great recipe that H and I shared on a Friday night whilst watching a film and congratulating ourselves on resisting the temptation to go out! I pretty much followed the recipe to a T and I really wouldn't change much about it - I just used coconut oil instead of oil so its a tad healthier, although at the end of the day a homemade curry is always a better option over a takeaway or even a jar of sauce!

Chicken Chasni

recipe can be found here

3 chicken breasts – skinned and sliced
2 tablespoons coconut oil
2 onions – finely chopped
4 cloves garlic - finely chopped
1 x 2cm piece of ginger - finely chopped
2 x green chillies - finely chopped
1 tsp cumin
1 tsp smoked paprika
1 tsp turmeric

400ml chopped tomatoes
3 tbsp mango chutney
2 tbsp mint sauce
3 tbsp ketchup
200ml milk
200ml double cream
 juice of one lime and one lemon
 4 tablespoons fresh chopped coriander

place the chicken pieces in a large bowl and stir in the turmeric and the lemon juice. marinate for about 20 minutes while you make your sauce. heat the oil in a pan over medium high heat. when the oil begins to bubble, throw in the chopped onions and fry for about five minutes until translucent and soft. add the chopped garlic, ginger and chilli and allow to sizzle before adding the cumin and paprika and fry for a further minute. pour in the chopped tomatoes and the fresh coriander. place the onion mixture in a blender with the mango chutney, mint sauce, ketchup and the coconut milk. blend for about a minute until very smooth. wipe the pan clean and add a drop more oil into it if needed.
add the chicken pieces and brown them for a couple of minutes. add the blended sauce and simmer until the chicken is cooked through. then add the double cream and simmer for a further few minutes.
season to taste, squeeze the lime juice over the top and garnish with coriander.

A rather special meatball........{Chicken Meatballs with Chicken Gravy}

I love cooking for my friends, I love entertaining. I feel like there is nothing more satisfying then placing steaming bowls of nourishing food in front of those I love and then comes the joy of them enjoying my food. This Saturday I went to my friends Lu and Andy and I cooked for them. Seeing as it was cold and dreary (the joys of living in Blighty) I wanted to make a really comforting dish that warmed our souls and meatballs sprang to mind. Now, I usually go down the Italian route with my meatballs; pork and beef mince or sausage meatballs with a rich tomato sauce. More recently I've opted for my lighter Moroccan version with Turkey meatballs and a vegetable sauce. Neither was quite what I wanted on this occasion and then I remembered a recipe I seen by Tom Kerridge whereby he made pork meatballs and served them with a brown ale gravy. Again this wasn't quite my cup of tea but it was along the right track. So my dear readers I present to you my chicken meatballs with a chicken gravy. They are much lighter than your average meatball and are packed full of flavour, served on mashed potato with a rich gravy they really are something special. As I have mentioned before I have a crazy love for mashed potatoes which my diet pretty much omits these days so it was lovely to have them as a treat.  If I were having these in the week I would make the meatballs and serve them with a tomato sauce and courgette spaghetti which would be just as tasty and much healthier.

Chicken Meatballs with Chicken Gravy

For the meatballs:

460g chicken thigh meat (skinless)

200g chicken breast meat

1 onion, very finely chopped

1 clove garlic, minced

200g panko breadcrumbs

pinch of dried red chillies

2 TSP dried oregano 

1 TSP dried sage

2 TBSP fresh sage, finely chopped

1 TBSP fresh rosemary, finely chopped

1 egg, beaten

S&P

For the gravy:

500ml fresh chicken stock

250ml white wine

2 shallots, roughly chopped with skins still on

2 cloves garlic, cut in half with skins on

2 sprigs fresh rosemary

To serve:

mashed potato - I make mine with butter and milk with lots of black pepper

leeks - I used two, sliced and cooked in butter and a splash of wine

in a bit of oil cook the onions until soft and let cool. blend the raw chicken meat in a food processor until smooth and then place in a bowl. add in the cooled onions and all of the other meatball ingredients then get your hands dirty and combine all the ingredients. bring together in a large ball and then cover the bowl with clingfilm and put in the fridge for at least 2 and up to 24 hours. once you have chilled the mixture then roll them on to smallish balls about the sized of ping pong ball this recipe should make about 24. then place on a tray, cover with clingfilm and then place back in to the fridge for another hour or so. heat some oil in a frying pan and then cook of the meatballs in batches don't be afraid to get them nicely browned - they taste best this way. Once you have cooked them put them in an oven proof dish and but them in the oven on a lowish heat for 20-30 minutes just so they cook the whole way through and stay warm whilst you make the gravy.

to make the gravy put the wine, shallots, garlic and rosemary in a pan and then reduce down until it is more like a glaze - this takes approx. 10 minutes. add in the stock and then let simmer until you have a nice rich gravy. strain.

to serve add a spoonful of mash potato, top with a spoonful of leeks and 3-4 meatballs. spoon over some gravy to finish.

Linking up with Vicky at Honest Mum

Healthy Weekday Meal #3...........{Chicken Puttanesca}

Many moons ago when I wasn't dieting I blogged a favourite pasta recipe Puttanesca Spaghetti. Now as I am avoiding processed foods and my diet is pretty low carb I wanted to find an alternative to this favourite sauce of mine. Step in courgette (zucchini) ribbons to replace the pasta and a chicken breast to bulk up the dish and add lots of protein. I loved it, the heady flavours kid you in to thinking you are eating a much richer dish and the courgette compliments the sauce really well. Its going on the list of my favourite easy and healthy weekday meals.

Chicken Puttanesca 

Inspiration for this recipe came from BBC Good Food (here) and Supergolden Bakes (here)

2 chicken breasts 

1 small onion, diced

50g anchovy fillets, drained and then chopped

2 cloves of garlic, chopped 

1 tbsp dried chilli flakes

400g tinned tomatoes

1 large tomato, diced

2 tbsp pitted black olives

2 tsp small capers

olive oil

small handful of parsley, chopped

1 courgette

olive oil

brown the chicken in a pan with a little olive oil. remove and de-glaze the pan with a little water. add a splash more olive oil and then the onion, garlic and anchovies, cook until the onions are translucent. stir in the fresh tomato, tinned tomatoes and then fill the tin halfway with water and add that. sprinkle in a little sugar to help sweeten the tomatoes. bring the sauce to the boil and then turn down the pan to a simmer. add the olives and the capers and season well. place the chicken in the pan and cook covered for 20 mins and then uncovered for 10 mins so the sauce thickens up. sprinkle with  parsley. 

for the courgette, use a potato peeler to get long slices of ribbon the length of the whole courgette. I find one courgette for every 2 people works, add a tsp olive oil to a pan and a dash of water and cook the courgette - it only takes a few minutes.

serve the chicken and sauce over the courgette ribbons  

Basking in Dry January....... {Chicken Basque}

One of my plans to own my 2015 is to loose some weight and to kick it off H and I have been partaking in Dry January. Its a great way to get cracking on healthy eating and lifestyle and lets face it a rest from the booze is never a bad thing. So Saturday night came around and as we weren't drinking and we were still quite tired from the Christmas and New Years holidays we decided to have a night in and I decided to cook us a nice but relatively well balanced meal. It also gave me a chance to try my new cookware - a present to myself , I couldn't resist as it was half price in Sainsburys. This recipe is one I have loved for years - Delia Smith to thank for that and I'm giving you my version of it here, it's rustic cooking at it's best. Enjoy!

Chicken Basque

(Original recipe by Delia Smith and can be found here)

6 small chicken fillets

1 large red pepper, sliced 

1 Spanish onion, thickly sliced 

4 tbsp olive oil

150g Chorizo, cut into slices thickness of £1 piece

100g sundried tomatoes, roughly chopped 

2 cloves of garlic, finely chopped

1/2 tsp smoked paprika 

1 tbsp tomato puree 

125g brown basmatic rice

125g wild rice 

300ml chicken stock

200ml dry white wine 

1/2 orange cut into wedges 

50g pitted olives (I used black and green)

put 2tbsp of the olive oil into the pan and brown off the chicken. Remove from pan. Add the rest of the oil and the onions and peppers, cook for 5 minutes or so until they have softened and browned off slightly. Add in the chorizo, tomatoes and garlic and cook for couple of miutes, stirring constantly. stir in the rice and make sure the grains are coated in the oil. Add the tomato puree, stock and wine and seasn. bring to a simmer. place the chicken on the top of the rice with orange and olives dotteded in between (my photos show how it should look. Cover and put in oven at 180oC for and hour, until rice has cooked through. 

When One Raids the Contents of Ones Fridge......... {Spanish Wild Rice}

The other day was one of those days when I hadn't planned what we were going to eat, I had no idea what I wanted us to eat and I hadn't gone to the shop to buy anything to eat so I just opened the fridge and cupboard and cobbled something together. I like cooking like that as I'm a firm believer that if you trust your experience of flavours, textures and ingredients there's always something that can be made from not much at all and as a budding cook its the best way to learn. This was a sort of combination of a basque and a paella and it tasted wonderful; the oil for the chorizo and the peppers delicately flavouring the nutty rice. I had to blog it as H loved it so much and I need to remember the recipe....

Spanish Wild Rice  

150g Chorizo, sliced in to circles size of pound coin 
one chicken breast cut into chunks 
one large onion, sliced
2 cloves garlic, finely chopped 
1/2 orange pepper, sliced
approx 200g cooked wild rice 
200ml chicken stock
100ml white wine 
1 TBSP tomato puree 
couple handfuls frozen peas
S&P

cook the chorizo in the pan, remove with slotted spoon. add chicken and cook in the chorizo oil, one cooked through and golden brown remove, add onion garlic and pepper to pan and cook until soften. add in the chorizo and chicken with tomato puree, stock and wine cook off for a couple of minutes before adding rice and frozen peas, season and transfer to oven proof dish and place in oven 200oC for approx 30-40minutes until the liquid is absorbed and the dish is piping hot. 

All in one ....... {Roasted Spanish Chicken}

Autumn is the time of year when you want lovely filling, comforting food - sticky ribs, stews, roasts but with both H an I working long hours at our jobs we don't really have a lot of time to prepare that sort of thing. Autumn really does become the season of food that can be cooked in one pot or on one tray and if I'm honest that's the kind of cooking I like best.

My old housemate Paul taught me how to make this dish and I think he got it from the lovely Nigella, I've just tweaked it a bit. We always tend to have chorizo in the fridge and chicken in the freezer so its a go to dish of mine. It's very easy to prepare and it tastes sensational - the chicken and chorizo juices blending together with the orange zest and garlic. Perfect with a large glass of red and the sound of rain.

Spanish Chicken 

5 chicken thighs

150g chorizo, cut into rounds the thickness of a pound coin

8 shallots, peeled and cut in half

250g new potatoes, I used apache as I love the colour and they are perfect for roasting

4 cloves garlic, unpeeled 

zest of one orange 

bay leaf

olive oil

S&P

take the chorizo, shallots, potatoes and garlic and tumble into a roasting dish. add a TBSP of olive oil and mix together until coated. Place the chicken on top and drizzle with oil and season with S&P. Sprinkle half the zest over the chicken and other ingredients. Cook on high for 20 minutes. Take the dish out and add rest of the zest and then put the dish back in the oven at a lower heat and cook for a remaining 30 minutes or until the chicken is cooked.  

Linking up with Honest Mum 

And with Delcious Dish Tuesday with Eat Drink and Be Mary and Full Time Mama 

Soup that nourishes and revives....... {Chicken Noodle Soup}

When I wasn't feeling well last week I made roast chicken and veg and the bonus to this is the broth that you can make from the stock. H says this soup is miraculous and I have to agree that a bowlful of this can really make you start to feel more human if you are fighting various colds and aliments. If you don't fancy chilli and noodles etc then you can always make my jewish penicillen here 

Chicken Noodle Soup 

2 chillies, de-seeded and thinly sliced

4 cloves garlic, chopped 

thumbsized piece  of ginger, grated

handful of corriander, roughly chopped 

3 pints of chicken stock / broth, fresh is best but you can use pre-made or stock cubes

precooked shredded chicken, we used the left over roast 

handful of mushrooms, sliced

handful of mangetout

couple of spring onions, thinly sliced

1 carrot, thinly sliced 

noodles, I used vermicilli rice noodles 

stifry garlic, chillies and ginger in a litlle oil, after a couple of minutes add the mushrooms, onions and carrot. Once cooked pour in the stock and chicken and simmer for a while. add the noodles. sprinkle in the corriander at the last minute. serve and let your senses be revived 

A Blast from The Past ...... {Thai Grilled Chicken}

When I was young Sainsbury's did a load of adverts that I guess were the first kind of supermarket celebrity endorsed adverts ever made. A celebrity would basically talk you through a recipe usually one that was slightly exotic (apparently it's thanks to these adverts that mozarella became mainstream on supermarket shelves) and then you could pick up the recipe card in store and get all the ingredients. Apparently when an advert came out Sainsbury's shelves would be empty of the ingredients on the card. Any how my Mum had a folder of these recipes and when she had people for dinner she would often make the Thai chicken that Shirley Bassey (I think) endorsed and I loved it, so after finding the video on YouTube (the recipe folder has long gone) I decided to make my version of this last night, and it was every bit as good as I remembered. Strange how tastes can evoke such strong memories.... anyone else remember the adverts? Guess its a UK thing......

Thai Grilled Chicken 

200g block of creamed coconut
300ml hot water
4 cloves of garlic, peeled and chopped
3 fresh green chillies, de-seeded and chopped - I had to use 1 red as I ran out of green 
1-2 TBSP fresh ginger, chopped
3 TBSP rich soy sauce
grated zest and juice of 2 limes
2 level TBSP caster sugar
1/2 pack of fresh coriander

3 boneless chicken breasts (this makes enough for 4 chicken breasts though)

Wild rice

mangetout 

cut the coconut cream into large chunks and place in a bowl. Pour the hot water over the coconut and stir to dissolve. place this in a blender with all the other ingredients except the chicken. Blend for a few seconds until well mixed and allow to cool slightly. make diagonal cuts across the chicken breasts, arrange in a dish and pour over half the coconut mixture. Cover and marinate in the fridge for at least 30 mins - overnight is best though. arrange the chicken skin side down in a grill pan and spread over the marinade grill for 15 – 20 mins, turning and basting occasionally. heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 or 3 minutes but do not boil. Serve the chicken with the sauce wild rice and some steamed mangetout. 

Linking up for the first time with Honest Mum - Thanks for inviting me to join in Tasty Tuesdays! 

And with Delcious Dish Tuesday with Eat Drink and Be Mary and Full Time Mama