See the recipes below for some of the delicious creations you can make with The Bare Bird.
Baked & Spiced Bare Bird Chicken Breast with Sweet Potato & Quinoa
Serves: 4
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The Bare Bird Chicken with Almonds & Romesco Sauce
Serves: 6
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Mini Lettuce Cups with Sweet Chilli Sauce
Serves: 5
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1½ tbsp paprika
- 1 tbsp ground cumin
- ½ tsp cayenne pepper
- 3 garlic cloves, crushed
- 3 tbsp lemon juice
- 6 tbsp olive oil
- Salt & pepper
- 4 The Bare Bird chicken breast fillets
- 100g butter
- 1 large brown onion, sliced
- 4 anchovy fillets, chopped
- ½ cup mixed olives
- ½ tsp chilli flakes
- ½ bunch mint, chopped
- ½ bunch dill, chopped
Method
- Make paste with paprika, cumin, cayenne pepper, garlic, lemon juice, half the olive oil, salt and pepper, and rub into chicken breast fillets. Leave to marinate for at least 2 hours.
- Preheat oven to 200°C.
- In large, deep ovenproof pan, heat butter and remaining olive oil and seal chicken breasts until lightly browned. Remove from pan and place on plate.
- Using same pan, add sliced onion and anchovies and cook until soft. Add olives, chilli, mint and dill. Add 1 cup water, return chicken breasts to pan and place in oven for 30 mins or until chicken is thoroughly cooked.
- Remove chicken from oven, transfer to large serving plate and garnish with micro coriander. Serve with quinoa salad on side.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
