Chicken 3 ways
Chicken is one of the best sources of protein when you are living like a student. It is relatively cheap, versatile and easy to prepare. It is smart to buy a large quantity at once because this is normally cheaper. But on the other hand, you do not want to be stuck with a large amount of chicken without any inspiration. Eating the same dish all week long might get too boring, even for a busy student. So I prepared three different, surprising recipes with chicken but all focusing on different methods of preparation. Visiting Italy, then moving on to the Mediterranean and finally traveling to south-east Asia!
Spicy pumpkin stew with marinated chicken
A big bowl of soupy stew is so comforting for your stomach. Especially now it is becoming colder. This is a easy, cheat stew As I Use a pre-bought spice blend instead of preparing my own. Start by sautéing the tomato paste and half of the cayenne pepper and paprika powder. Add the plum tomatoes, coarsely chopped, and the butternut pumpkin. Bring it to a boil and turn the heat down. Heat a grilling pan and rub the chicken breast with the has el hanout spices and the salt. Quickly grill the chicken cubes for 3 minutes, they only need to colour as they can still cook through when they are added to the stee. Also add the halved cherry tomatoes. They just need to get warm so this will only take a 5 minutes. When the soup is done garnish it with a hand of chopped cilantro. Simple and spicy!
Ingredients: 150 grams of plum tomatoes, 125 grams of chicken breast, 100 grams of butternut pumpkin, 100 grams of cherry tomatoes, 25 gram of thinly sliced chicken breast, 15 grams of fresh cilantro, 1 tablespoon of tomato paste, 1 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika powder, 1 teaspoon of has el hanoet, 1 teaspoon of sea salt
Italian seasoned chicken with oven roasted veggies frites
This meal is super smart if you have exams. During this time I always find myself having little time but being home a lot because I'm studying 24/7. This recipe only requires minimum preparation and no fancy cutting skills. Yet it needs some time in the oven to roast. Start by roughly cutting the zucchini and kohlrabi into long pieces, somewhat like frites. Preheat the oven at 200 degree and start by roasting the vegetables for 20 minutes with a pinch of seasoning and salt. Marinate the chicken breast in the same spices and place them whole on top of the vegetables. Sprinkle the little tomatoes over the baking tray and return to the oven to roast for an additional 20 minutes. By baking the chicken in the oven it will remain moist and tender. Once the chicken is done simply place the whole baking tray on the table and eat the dish with your hands. If needed, make an extra dip for the frites and chicken. Mix some passata di pomodori with sweet chili and lemon juice.
Ingredients: 150 grams of zucchini, 150 grams of kohlrabi, 125 grams of chicken breast, 100 grams of carrots, 50 ml of passata di pomodori, 1 tablespoon of Italian seasoning (oregano, thyme, chili flakes, paprika powder), 1 teaspoon of garlic salt
Stir fried Asian chicken with Brussels sprouts
Yet another continent which knows how to handle chicken. A wok pan is my favourite piece of kitchen equipment if I'm cooking Asian. It is best to first blanch the sprouts and romanesco really quick and if you are at it, also blanch the chicken so stir frying everything will take a flash. Start by boiling the sprouts in some seasoned water for 4 minutes. Cook the veggies and chicken in the same pan (less dishes!) after the sprouts are drained. Heat a large wok pan and sauté the spicy paste, add the pre-blanched veggies and chicken, add a squeeze of lemon juice and wok on a high heat for 4 minutes, this way all flavours will blend together. Garnish with seasoning and some sesame seeds for a little crunch. Baking the chicken will caramelise the skin so it will be tender yet golden brown. Yet another beautiful dish is done!
Ingredients: 150 grams of romanesco, 150 grams of Brussels sprouts, 125 grams of chicken breast, 100 grams of cherry tomatoes, 10 grams of fresh red pepper, 1 teaspoon of curry madras, 1 teaspoon lemon juice,1 teaspoon sea salt