See the recipes below for some of the delicious creations you can make with The Bare Bird.
The Bare Bird Chicken Thigh Fillets with Okra, Saffron & Date Couscous
Serves: 6
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The Bare Bird Vietnamese Chicken Noodle Salad
Serves: 4
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Chermoula-Marinated The Bare Bird Chicken with Lime Pickle Potato, Mint & Yoghurt
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1kg boneless The Bare Bird chicken thigh fillets, halved
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1 large red capsicum, cored, seeded & sliced
- 4 tomatoes, seeded & diced
- 7cm piece fresh ginger, peeled & grated
- 1½ tsp ground cinnamon
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1½ tbsp honey
- Juice ½ lemon
- 600mL water
- 400g okra, trimmed
- 60g roasted flaked almonds
- Salt & pepper, to taste
Method
- Place chicken thighs, onion, garlic, red capsicum, tomato, ginger, cinnamon, paprika, coriander, cumin, honey, lemon juice and 600mL water in a heavy-based pan. Heat to just simmering, cover and cook for 1.5 hours, stirring occasionally, adding more water if necessary.
- Add okra and half the almonds and cook for a further 15 mins. Season to taste.
- Make saffron couscous via recipe below.
- Serve chicken straight from pot with couscous on side.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
