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Recipes
Chicken Pesto Pasta – 4 serves
– 600g thigh fillets, cut into 1cm x 4cm strips
– 3 tbsp olive oil
– 500g dried rigatoni
– 300g cherry tomatoes, halved
– 120g baby spinach
– 40g grated parmesan to garnish
– Salt and pepper to taste
– Pesto (recipe below)
Method
1. Start by placing a large pot of salted water over high heat. While the water is starting to boil, get everything else ready – cut the chicken and the tomatoes.
2. Once the water is boiling, cook your dried pasta for 10-12 minutes.
3. While that is cooking, heat the olive oil in a large pan over high heat and add the chicken and season with salt.
4. After 5-6 minutes, add the cherry tomatoes to the chicken.
5. Once the pasta is cooked, drain and reserve some of the pasta water (only use this water if you feel like the sauce is too thick.
6. Stir the pesto through the chicken and tomatoes before adding the cooked pasta and stir well.
7. Turn the heat off and stir through the baby spinach.
8. Serve with grated parmesan over the top.
Pesto
– 80g toasted pine nuts
– 2 cloves garlic
– 30g grated parmesan cheese
– 2 bunches picked basil
– Salt to taste
– 3 tbsp olive oil
– Juice of 1/2 a lemon
Method
1. Blend everything with a stick blender and you’re good to go!
Chicken curry – 4 serves
– Basmati rice to serve (1 cup rice + 1.5 cups water)
– 2 brown onions, sliced thin
– 3cm piece ginger, finely grated
– 5 cloves garlic, finely grated
– 2 bunch asparagus, sliced into 0.5cm pieces
– 600g thigh fillets, cut into 1cm x 4 cm
– 1 tin tomatoes
– 3 tbsp grapeseed oil
– 1 cinnamon stick
– 7 green cardamom pods
– 1 tsp ground cumin
– 2 tsp garam masala
– 0.5-2 teaspoons Kashmiri chilli powder
– 2 tbsp greek yogurt (plus more to serve)
– Coriander to garnish
Method
1. Start by placing the rice on to cook.
2. Next, in a large heavy-based pot over high heat, add the grapeseed oil, cinnamon stick and cardamom pods, and cook this for 3-4 minutes or until fragrant.
3. Add the onions and cook them down for 3-4 minutes moving them constantly.
4. Season with salt and once they have halved in size, add the chicken.
5. Stir well and add the rest of the spices. After the spices have toasted for 2 minutes, add the tin of tomatoes and 1/3 cup of water.
6. Turn the heat to low and simmer for 3 minutes.
7. Add the sliced asparagus, stir through and simmer for another 2 minutes.
8. Turn the heat off and stir through the yogurt.
9. Serve over rice and garnish with coriander
Pan-roasted chicken breast, couscous salad and romesco – 4 serves
– 4 chicken breasts skin on
– 4 tbsp olive oil
– Salt and pepper to taste
– 1 red pepper, diced
– 1 yellow pepper, diced
– 1 zucchini diced
– 1 tsp coriander powder
– 1 tsp cumin
– 400g couscous
– Romesco sauce to serve (recipe below)
Method
1. Start by seasoning the chicken breast on the skin side, then place a large pan over high heat, add 2 tbsp of olive oil and place the chicken into the cold pan.
2. Cook the chicken in the pan until you have a nice golden colour. Then season the top with salt and pepper and place the whole pan into a 180°c oven for 10-15 minutes or until it reaches an internal temp of 70°c.
3. Cook the veg in a large fry pan with 2 tbsp of olive oil over high heat.
4. After 3 minutes, add the spices and toss, and cook for a further 4-5 minutes or until the veg is just cooked.
5. Remove from the pan and set aside to cool.
6. To cook the couscous, place it into a bowl with 1 tbsp of oil, pour over 600ml of boiling water and mix with a fork. Place a lid on the bowl and leave for 5 minutes.
7. After the 5 minutes, fluff the couscous with the fork and then mix the veg through.
8. To serve, place some of the couscous salad on the plate, then the sliced chicken breast and top with romesco (recipe below).
Romesco
– 330g jar of roasted peppers, drained
– 60g toasted almonds
– 40g sundried tomatoes
– 1 tsp smoked paprika
– Salt to taste
– 1 tbsp red wine vinegar
– 1 tbsp olive oil
Method
1. Blend everything with a stick blender until combined.
00:00 Intro
00:20 Chicken Pesto Pasta
03:55 Chicken Curry
08:22 Chicken breast