Tag Archives: Chicken

easy-chicken-soup-with-fluffy-spelt-dumplings

Easy Chicken soup with Fluffy Spelt Dumplings

This is a very comforting soup made in about a fourth of the time than regular chicken soup because of the use of breasts instead of a whole chicken. Making this a quick fix when you crave chicken soup with dumplings on a rainy day. Nothing beats a chicken and dumplings soup when you need a little comforting or are simply in the mood for a steaming bowl of nourishing goodness.

These dumplings are the ones I make all the time at home, the spelt flour makes the dumplings extra light and fluffy.

All you have to do is brown seasoned chicken breasts in some olive oil, add the stock and some herbs and onion and simmer until cooked through. Then you remove the chicken and shred or cut it into bite size pieces. In another pan, you pan fry the veggies and add the chicken broth. The dumpling mixture is a one bowl situation, mix everything and shape into balls and drop into the broth, voilà.

Serves : 4 (can easily be doubled)
Prep time : 10 minutes
Cooking time : 20 minutes

INGREDIENTS:
stock:
1 tbsp. olive oil
2 chicken breast
1.5 L water
2 chicken stock cubes
2 bay leafs
1 onion cut in half with skin on for colour
2 cloves, pierced into the onion halves
small bunch of parsley, stalks only (use leafs for serving)

For the soup:
1 tbsp. butter
1 tbsp. olive oil olive
1 cup cubed carrot
1 cup celery, cut into bite size pieces
1 medium onion, peeled and chopped
1 garlic clove, peeled and chopped fine
1/2 tsp. dried oregano
1/4 tsp. dried thyme
black pepper to taste
parsley for serving

For the Dumplings:
2 cups white Spelt flour
4 tsp. baking powder
black pepper
3/4 tsp. salt
1 tsp. each dried parsley and dried chives
3/4 cup milk
3 tbsp. olive oil

easy-chicken-soup-with-fluffy-spelt-dumplings

INSTRUCTIONS:
Place a large pot over medium heat and add 1 tablespoon of olive oil. Add the chicken breasts and season generously with salt and pepper on both sides. I do this when I flip the breasts after browning one side. Meanwhile, boil the water in the kettle.
Once the chicken is nicely coloured, add the stock cubes by crumbling them between your fingers and add the hot water carefully. Add the onion with the cloves, the bay leaves and parsley stalks. Bring to a very slow simmer and cook for about 20-25 minutes depending on the thickness of the breasts.
Once the breasts are cooked through remove them to a plate to cool slightly and strain the stock through a sieve and put back in the large pot and back on the stove to keep hot.

Now make the dumpling mix, by mixing all the ingredients in a bowl, adding a little extra flour if it seems to wet or a little extra water or milk if it seems to dry. The mixture should be soft but shape-able. Set aside.

Heat large pot with a wide opening so you can fit a lot of dumplings in one go* (see note), add the tablespoon of butter and the tablespoon of olive oil. Add all the chopped veggies to the pan and cook until they start to get slightly golden. Add the oregano, thyme and the stock. Bring to a simmer, the veggies will not need too long since they are chopped small, about 15 to 20 minutes in total. So after about 10, minutes you can add the shredded chicken and follow up with the dumplings. Carefully drop the dumplings into the soup, making sure they do not touch. Place a lid on the pot and lower the heat to a simmer. Cook for about 12- 13 minutes. Flip dumplings over with the use of two spoons and cook for another two minutes, with the lid of the pan back on. They will fluff up a lot, so do not overcrowd the pan. Once they care cooked thru, sprinkle with parsley and serve straight away, maybe with some grated Parmesan cheese.

NOTE : Sometimes, I like to cook the dumplings separately if I make a lot of dumplings at the same time. Just heat a pot with simmering salted water and cook dumplings according to the recipe. Later you can add them to the soup, when ready to serve.

Enjoy!

Chicken and Corn Soup with crispy Bacon

We are so ready for soup season, this delicious chunky chicken and  corn soup is one of our favourites. It’s hearty, filling, comforting and loaded with veggies and lots of corn. Topped with some crumbled crispy bacon and served with crusty French bread, what’s not to love. It’s the perfect soup for this time of year using summer corn but also comforting enough for Fall.

Prep time : 10 minutes

Cooking time: 30 minutes

Serves : 6

INGREDIENTS:

  • ¼ cup olive oil
  • 1 medium onion, peeled and chopped fine
  • 1 red bell pepper, cleaned and cut into dice (reserve some for serving)
  • 1 large carrot, cut into dice
  • 1 celery stick, chopped
  • 1 leek, rinsed clean and sliced
  • 2 garlic cloves, peeled and grated
  • ¼ cup flour
  • 6 cups chicken stock
  • 2 stock cubes
  • 2  cups cooked and shredded chicken
  • 1 ½  cup corn kernels, drained (reserve some for serving)
  • 1 cup double cream
  • 8 rashers bacon, cooked crisp and drained on kitchen paper
  • Handful of chopped parsley to serve

INSTRUCTIONS:

Heat the olive oil in a large pot. Add onion, pepper, carrot, celery and leek. Cook on medium heat until translucent. Add the garlic and cook for another minute.

Add the flour and stir to combine completely before adding the stock a little at a time, stirring to combine as you add. Pour in all the stock.

Add 2 stock cubes, crumbled up and stir until dissolved.

Add the chicken and corn  and continue to cook until veggies are tender, about 15 minutes.  Finally add the cream and leave to simmer until the soup is piping hot.

To serve , ladle soup into pretty bowl and sprinkle with reserved parsley, red bell pepper, and corn. Crumble some bacon over the top and serve with lots of crusty bread.

Enjoy!

Myra

chicken banh mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

chicken banh mi

…AND CRUNCHY VIETNAMESE MANGO SLAW!

Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!
________________________________________
SERVES 4

INGREDIENTS BANH MI:

• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

CHICKEN:
• 1 pounds chicken breasts or thighs, de-boned

MARINADE:
• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

chicken banh mi

METHOD:
1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

chicken banh mi

chicken banh mi

VIETNAMESE MANGO SLAW:
• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

chicken banh mi
METHOD SLAW:
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

GINGER LIME SRIRACHA MAYO:
• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
METHOD MAYO:
1. Place all the ingredients in a bowl and mix with a spoon.

chicken banh mi
TO ASSEMBLE THE BANH MI:
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.

Serve with plenty of paper napkins!

Enjoy!
Myra XO

chicken banh mi

Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing

Let’s celebrate Spring in full glory with this amazing refreshing salad. It’s super easy to make and you can easily substitute the chicken with some succulent Shrimp or any other protein you like.

INGREDIENTS COBB SALAD:

  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • ¼ cup bbq sauce
  • 1 tbsp honey
  • 1 tbsp. olive oil for frying
  • 1 head of lettuce
  • 2 red bell peppers
  • 20 cherry tomatoes (more or less)
  • 2 -4 hard boiled eggs
  • 1 small can of corn, drained
  • 1 – 2 avocados, peeled and stone removed
  • 1/3 cup olives
  • handful baby carrots

GREEN GODDESS DRESSING:

  • 1 avocado, peeled and stone removed
  • ½ cup natural yoghurt of choice
  • ½ cup natural sugar free milk of choice
  • Small handful of fresh Basil* see note
  • Small handful of fresh Dill* see note
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • A dash of tabasco
  • Juice of half a lime
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cup of water or more for the right consistency

INSTRUCTIONS:

  1. First we’ll marinate the chicken, place the chicken tenders in a bowl and season them with the Cajun seasoning , then add the bbq sauce. Mix to combine and cover. Place in the fridge to marinate, overnight if possible but any amount of time is good.
  2. Take out a large plate or platter and arrange a layer of lettuce on it.
  3. Meanwhile wash the peppers and pinch them with a fork all over, put them on a plate and microwave for 6 minutes, remove and cover with foil straight away. This is so the skin will loosen from the peppers. When cool enough to handle pull away all the skin and tear the peppers into strips, place them on the lettuce in a single diagonal row.
  4. Cut the tomatoes in half and arrange in a row on the lettuce
  5. Cut the eggs in quarters and arrange on platter.
  6. Repeat with the remaining ingredients.
  7. For the dressing, combine all the ingredients in a blender, and run until all is smooth. Add the water until you have the desired consistency.
  8. Now heat a non stick frying pan large enough to hold the chicken tenders in one layer and set to high heat.
  9. Add the olive oil and place the tenders in the pan, cook on one side for two minutes and turn. Cook for another two minutes and lower the heat to low.
  10. Cook for another two minutes or until cooked thru, check by pulling a piece open.
  11. Add the tablespoon of honey and stir around so it starts to caramelize. Turn off the heat and place the chicken tenders on the salad right before serving.