Sponsor Recipes: The Bare Bird share three delicious recipes

Grilled The Bare Bird Chicken Skewers with Harissa Chickpeas & Kale

See the recipes below for some of the delicious creations you can make with The Bare Bird.

 

Grilled The Bare Bird Chicken Skewers with Harissa Chickpeas & Kale

Serves: 4

Ingredients

Method

  • 4 skinless The Bare Bird Chicken breasts
  • 1 tbsp harissa
  • 3 tbsp extra-virgin olive oil

  • Chickpea Stew
  • 3 tbsp olive oil
  • 1 brown onion chopped
  • 1 garlic glove, finely chopped
  • 1 tsp harissa
  • ½ tsp paprika
  • ¼ tsp ground ginger
  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • Sea salt & freshly ground black pepper
  • 2 × 420g tins chickpeas
  • 1 bunch kale, chopped
  1. Cut chicken pieces into 1cm-wide strips. Combine harissa and olive oil in bowl. Add strips of chicken and toss well. Leave to marinate for several hours or preferably overnight.
  2. To make chickpea stew, add olive oil and onion to large saucepan and cook over medium heat for 7–8 mins until softened. Stir in garlic, harissa and spices and cook gently for 2 mins. Add tomato and sugar and season to taste. Cover and simmer for 20 mins.
  3. Drain chickpeas and stir into tomato mixture. Cover and simmer for 20–25 mins, adding a little water if necessary.
  4. Bring large pan of water to boil and add kale. Simmer for 5–6 mins, drain and stir into chickpea mixture.
  5. Preheat barbecue or gas or electric grill. Thread chicken onto skewers and season with salt and pepper. Barbecue or grill for 2–3 mins each side or until browned on all sides. Serve on bed of mint leaves with lemon wedges.
  6. Remove chickpea stew from heat, stir through parsley and coriander and season to taste.

To Serve

Ingredients

Method

  • Mint leaves, to serve
  • 1 lemon, to serve
  • 3 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander leaves
  1. Transfer chickpea stew into serving bowl and enjoy.

Caramelised The Bare Bird Chicken Winglets with Dark Beer, Miso, Peanuts & Pickled Carrot Slaw

Serves: 4

Caramelised The Bare Bird Chicken Winglets with Dark Beer, Miso, Peanuts & Pickled Carrot Slaw

Ingredients

Method

  • 3 medium leeks, washed, halved & sliced into large pieces
  • Bunch Dutch carrots
  • Sea salt, to taste
  • 4 tbsp olive oil
  • Juice & zest 1 lemon
  • ½ bunch basil
  • 4 The Bare Bird Chicken thigh fillets
  • ½ cup pine nuts, toasted
  • Punnet strawberries, hulled & halved
  • 2 tbsp vino cotto or any good balsamic vinegar
  • 200g green beans, topped & tailed
  • 2 cups baby spinach
  • Cracked pepper
  1. Preheat oven to 180°C.
  2. Place leeks and carrots on large baking tray. Season with sea salt and drizzle with olive oil. Bake for 20–25 mins or until the vegetables are nice and browned.
  3. While vegetables are cooking, mix 2 tablespoons olive oil, lemon juice, zest, sea salt and a bit of the basil in bowl. Whisk together and add chicken, coating everything well. Allow to marinate for 15 mins in fridge.
  4. Toast pine nuts by placing in dry pan over medium heat, tossing every now and again until they start to brown. Remove from heat and set aside.
  5. Place strawberries in small bowl, cover with vino cotto or balsamic and allow to marinate until ready to use.
  6. To cook chicken thigh fillets, place in large pan and cook over medium–high heat until browned, 6 mins each side or until cooked through. Cover chicken with foil and allow to rest for 5 mins.
  7. Meanwhile, toss green beans in hot pan with olive oil and sea salt for about 2 mins until warm but still crisp.
  8. To assemble, roughly slice chicken thighs and arrange on large serving platter with vegetables, baby spinach, strawberries and basil. Sprinkle with pine nuts and a bit of cracked pepper.
  9. Serve immediately.

The Bare Bird Chicken Spring Salad with Balsamic Strawberries

Serves: 4

The Bare Bird Chicken Spring Salad with Balsamic StrawberriesServes: 4

Ingredients

Method

  • 3 medium leeks, washed, halved & sliced into large pieces
  • Bunch Dutch carrots
  • Sea salt, to taste
  • 4 tbsp olive oil
  • Juice & zest 1 lemon
  • ½ bunch basil
  • 4 The Bare Bird Chicken thigh fillets
  • ½ cup pine nuts, toasted
  • Punnet strawberries, hulled & halved
  • 2 tbsp vino cotto or any good balsamic vinegar
  • 200g green beans, topped & tailed
  • 2 cups baby spinach
  • Cracked pepper
  1. Preheat oven to 180°C.
  2. Place leeks and carrots on large baking tray. Season with sea salt and drizzle with olive oil. Bake for 20–25 mins or until the vegetables are nice and browned.
  3. While vegetables are cooking, mix 2 tablespoons olive oil, lemon juice, zest, sea salt and a bit of the basil in bowl. Whisk together and add chicken, coating everything well. Allow to marinate for 15 mins in fridge.
  4. Toast pine nuts by placing in dry pan over medium heat, tossing every now and again until they start to brown. Remove from heat and set aside.
  5. Place strawberries in small bowl, cover with vino cotto or balsamic and allow to marinate until ready to use.
  6. To cook chicken thigh fillets, place in large pan and cook over medium–high heat until browned, 6 mins each side or until cooked through. Cover chicken with foil and allow to rest for 5 mins.
  7. Meanwhile, toss green beans in hot pan with olive oil and sea salt for about 2 mins until warm but still crisp.
  8. To assemble, roughly slice chicken thighs and arrange on large serving platter with vegetables, baby spinach, strawberries and basil. Sprinkle with pine nuts and a bit of cracked pepper.
  9. Serve immediately.


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