SERVES 2 PREP 25 mins COOK 1 hr 5 mins 2 blood oranges, 1 juiced, 1 thickly sliced 1 tbsp wholegrain mustard 2 tbsp olive oil 3 tbsp maple syrup 2 tbsp Sherry vinegar 1 tbsp cranberry or redcurrant jelly, melted 2 parsnips, quartered, peeled and the core cut out and discarded 4 chicken thighs, …
Serves 10 Overcooking your rice a bit creates the creamy body for this chicken and vegetable stew. Ingredients: 5 Tbsp. olive oil, divided 2 lb. skinless, boneless chicken thighs 1 tsp. adobo seasoning Salt and freshly ground black pepper 2 red bell peppers, thinly sliced 1 onion, finely chopped 4 garlic cloves, finely chopped 2 …
If you’re a fan of cilantro, I think you will definitely like this dish. It adds so much flavor to the chicken, along with the tangy lemon juice and caramelized onions. Serves 4 Ingredients: 1 lb. boneless skinless chicken breasts, cut into 1-in. cubes Half tsp. salt half tsp. ground cumin pinch of pepper 4 …
Serves 4 Mix up the vegetables in these couscous bowls; try swapping carrots and broccoli for tomato and cucumber. Ingredients: 1 Tbsp.olive oil 1½ cups uncooked whole-wheat couscous 2¼ cups water ½ cup plain whole-milk Greek yogurt 3 Tbsp.whole buttermilk 1½ Tbsp.white vinegar ½ tsp. kosher salt ½ tsp. freshly ground black pepper 1 garlic …
Chicken legs: 4 Onions: 2 Ras El Hanout spices: 2 tbsp. find how to make the spices mixture here Lemon juice: 4 tbsp. Green olives (to decorate) 4 Tablespoons of olive oil Preparation Mix the olive oil with the curry and saute the chicken in a casserole to to make it slightly brown. Peel and …