Welcome to my kitchen…due to the popularity of the Chicken and Capers I have decided that for a few weeks I will post our favourite chicken recipes…
Sustainably raised chicken is lovely white meat which is healthy for us…in these recipes, you can use any cut of the chicken which you prefer..we like all the cuts of the chicken and it does depend on the recipe but even chicken on the bone doesn’t take that long to cook and is often more flavoursome.
This recipe uses a mix of green vegetables and herbs hence the name “Green Chicken” it is quick to cook and tasty…we love garlic and chillies but feel free to reduce the garlic and the chillies to your taste…
- 1 kilo of chicken pieces cut up fairly small.
- 4/5 cloves of garlic
- A piece of fresh ginger chopped finely
- A bunch of green onions chopped
- A handful of Coriander…
- A handful of Mint
- 2 bunches of spinach
- 1/2 tsp of black pepper
- 2/3 green chillies deseeded if you like milder heat.
Add a tbsp of ghee or oil to a pan over medium heat while it is heating crush the chillies, garlic and ginger in a pestle and mortar and add to the oil cook for about a minute stirring as we don’t want to burn the garlic add the onions and allow to sweat but not colour too much about 3-4 minutes…
Add the chicken and black pepper, stir and lower the heat until the chicken is golden in colour.
Clean and wilt the spinach for 1-2 mins and set aside.
Once the chicken is golden add the spinach and cook for a further 5-10 mins on medium heat add the coriander and mint in the last 3 mins stir to combine. Check and add salt if required.
This is quite a dry stir fry but delicious served with rice…