Don’t you just love a man who cooks? I do, especially when said man cooks healthy and yet delicious food that is versatile and can be used as a base for a number of different recipes. As the chicken dish is high in protein but low in fat, it’s a good source of protein for muscle recovery after a strenuous workout.
This post is slightly different from all the rest as it’s a step by step guide on how to make this dish, complete with pictures at each step. Click to embiggen.
4 large onions, chopped
a whole bulb of garlic, chopped
50g ginger, large slices
2kg of chicken inner fillet
1stp each black and white pepper
1/2 tbs Italian seasoning (salt free) – marjoram, thyme, rosemary, sage, oregano, basil
3-4tbs olive oil
1tbs chicken stock
1 cup water
salt to taste
Heat the oil over a large flame and fry the garlic, onions and ginger. Add both the black and white pepper and Italian seasoning.
Sweat the mixture until the onions are soft and translucent. Add in about a teaspoon of salt.
Add the chicken chunks by hand as you don’t want any of the water at the botton of the chicken container to get into the pot. Mix the chicken stock in with the water and add in the stock liquid into the pot.
Stir the chicken until it’s well coated with everything in the pot. Cover the pot for about 10-15 minutes or until the chicken chunks have cooked through.
Important: chicken needs to be well cooked to prevent food poisoning from Salmonella.
When the chicken is fully cooked, take the lid off and cook until all the juices and the liquid from the chicken has evaporated. Taste the chicken and add more seasoning and/or salt if the flavours still aren’t to your satisfaction.
Take it off the stove and you’re done!
Once cooked, you can store the chicken in the freezer and use it whenever. I added a handful or so of the chicken into my canned soup, turning my cream of chicken into a heartier meal, with toasted wholemeal bread.
The chicken dish can be eat on it’s own, like in the first picture , with tomatoes, hung yoghurt and a drizzle of peri peri sauce. This will require more salt to taste.
Try it out and let me know what you think.
The recipe and pictures are all courtesy of Dude.