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Sponsor Recipes: The Bare Bird share three healthy and delicious recipes


The Bare Bird Chicken Thigh Fillets with Okra, Saffron & Date Couscous

Credit: The Bare Bird

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

 

The Bare Bird Chicken Thigh Fillets with Okra, Saffron & Date Couscous

Serves: 6

Ingredients

Method

  • 1kg boneless The Bare Bird chicken thigh fillets, halved
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 1 large red capsicum, cored, seeded & sliced
  • 4 tomatoes, seeded & diced
  • 7cm piece fresh ginger, peeled & grated
  • 1½ tsp ground cinnamon
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1½ tbsp honey
  • Juice ½ lemon
  • 600mL water
  • 400g okra, trimmed
  • 60g roasted flaked almonds
  • Salt & pepper, to taste
  1. Place chicken thighs, onion, garlic, red capsicum, tomato, ginger, cinnamon, paprika, coriander, cumin, honey, lemon juice and 600mL water in a heavy-based pan. Heat to just simmering, cover and cook for 1.5 hours, stirring occasionally, adding more water if necessary.
  2. Add okra and half the almonds and cook for a further 15 mins. Season to taste.
  3. Make saffron couscous via recipe below.
  4. Serve chicken straight from pot with couscous on side.

Ingredients

Method

  • Pinch saffron threads
  • ½ cup boiling water
  • 1 cup instant couscous
  • 1 clove garlic, crushed
  • 6 fresh dates, roughly chopped
  • Juice & zest 1 orange
  • Juice & zest 1 lemon
  • 4 tbsp olive oil
  • 3 tbsp chopped fresh mint
  • ½ cup chopped flat-leaf parsley
  1. Soak saffron in ½ cup boiling water for 2 mins, then remove. Place couscous in bowl with garlic, dates, remaining almonds, and orange and lemon zest and juices.
  2. Pour saffron water over all dry ingredients until just covered, mix well and cover with plastic wrap to steam for 15 mins. Remove covering, fluff with hands or fork. Add olive oil and chopped herbs.
  3. Serve chicken straight from pot with couscous on side.

The Bare Bird Vietnamese Chicken Noodle Salad

Serves: 4

The Bare Bird Vietnamese Chicken Noodle Salad

Ingredients

Method

  • 2 tbsp fish sauce
  • 1 tbsp peanut oil
  • 2 tbsp lime juice
  • 1 tbsp tamari
  • 2 tbsp brown sugar
  • 2 garlic cloves, finely minced
  • 1 stalk lemongrass, finely minced
  • 800g The Bare Bird chicken thigh fillets
  • 200g rice vermicelli noodles
  • 2 cups bean sprouts
  • ½ iceberg lettuce, shredded
  • 2 carrots, julienned
  • 1 cucumber, julienned

  • Dressing
  • ½ cup water
  • 2 tbsp castor sugar
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 garlic clove, finely chopped + 1 birdseye chilli, finely sliced
  1. Combine fish sauce, peanut oil, lime juice, tamari, brown sugar, garlic and lemongrass in large glass bowl. Add chicken and turn to coat. Cover with plastic wrap and marinate in fridge for 2 hours.
  2. Place noodles in large heatproof bowl covered with boiling water. Allow to stand for 5 mins and then drain and rinse. Divide noodles among four serving bowls and add sprouts, lettuce, carrot and cucumber.
  3. To make dressing, combine water and sugar in bowl and mix to dissolve. Add remaining ingredients and mix to combine. Set aside.
  4. Cook chicken thigh fillets in pan on medium–high heat for 4–5 mins on each side, until browned and cooked through.

Ingredients

Method

  • 1 serrano chilli, finely sliced
  • ½ bunch coriander
  • ½ bunch Vietnamese mint
  • ½ cup salted peanuts, roughly chopped
  • 1 lime, cut into wedges
  1. To serve, slice chicken lengthwise into strips, add to bowls and top with serrano chilli, herbs and peanuts. Pour dressing over top just before serving. Serve with lime wedges.

Chermoula-Marinated The Bare Bird Chicken with Lime Pickle Potato, Mint & Yoghurt

Serves: 6

Chermoula-Marinated The Bare Bird Chicken with Lime Pickle Potato, Mint & Yoghurt

Ingredients

Method

  • Chermoula Paste
  • 2 garlic cloves, roughly chopped
  • 3 tbsp roughly chopped flat-leaf parsley
  • 2 tbsp paprika
  • 2 tbsp ground cumin
  • ½ tsp cayenne pepper
  • Juice 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 whole The Bare Bird chicken, butterflied

  • 3 tbsp olive oil
  • 500g kipfler potatoes, boiled & peeled
  • 2 large zucchini, sliced into 1cm rounds

  • 2 tbsp lime pickle (found in Indian section of supermarket)
  • ½ bunch mint, leaves only
  • ½ bunch coriander, chopped
  • Juice ½ lime
  • ½ cup Greek or natural yoghurt
  1. Make chermoula paste by combining garlic, parsley, paprika, cumin, cayenne, lemon juice, olive oil and honey, then rub into chicken and leave to marinate for 1 hour.
  2. Pre-heat oven to 200°C. Pre-heat barbecue or grill and cook chicken on both sides until evenly brown. Then place chicken in ovenproof tray and cook in oven for 40 mins.
  3. Heat olive oil in frying pan, add potato and cook until brown. Add zucchini and cook until lightly browned. Separately mix lime pickle, mint, coriander, lime juice and yoghurt, and toss through potatoes gently.
  4. Remove chicken from oven, allow to rest for 10 mins and serve with potato and zucchini.