See the recipes below for some of the delicious creations you can make with The Bare Bird.
Grilled The Bare Bird Chicken Skewers with Harissa Chickpeas & Kale
Serves: 4
=R1=
To Serve
=R5=
Caramelised The Bare Bird Chicken Winglets with Dark Beer, Miso, Peanuts & Pickled Carrot Slaw
Serves: 4
=R3=
The Bare Bird Chicken Spring Salad with Balsamic Strawberries
Serves: 4
=R3=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 skinless The Bare Bird Chicken breasts
- 1 tbsp harissa
- 3 tbsp extra-virgin olive oil
-
- Chickpea Stew
- 3 tbsp olive oil
- 1 brown onion chopped
- 1 garlic glove, finely chopped
- 1 tsp harissa
- ½ tsp paprika
- ¼ tsp ground ginger
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 400g tin chopped tomatoes
- 1 tsp caster sugar
- Sea salt & freshly ground black pepper
- 2 × 420g tins chickpeas
- 1 bunch kale, chopped
Method
- Cut chicken pieces into 1cm-wide strips. Combine harissa and olive oil in bowl. Add strips of chicken and toss well. Leave to marinate for several hours or preferably overnight.
- To make chickpea stew, add olive oil and onion to large saucepan and cook over medium heat for 7–8 mins until softened. Stir in garlic, harissa and spices and cook gently for 2 mins. Add tomato and sugar and season to taste. Cover and simmer for 20 mins.
- Drain chickpeas and stir into tomato mixture. Cover and simmer for 20–25 mins, adding a little water if necessary.
- Bring large pan of water to boil and add kale. Simmer for 5–6 mins, drain and stir into chickpea mixture.
- Preheat barbecue or gas or electric grill. Thread chicken onto skewers and season with salt and pepper. Barbecue or grill for 2–3 mins each side or until browned on all sides. Serve on bed of mint leaves with lemon wedges.
- Remove chickpea stew from heat, stir through parsley and coriander and season to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
