Sponsor Recipes: The Bare Bird share three healthy and delicious recipes
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
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The Bare Bird Vietnamese Chicken Noodle Salad
Serves: 4
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Chermoula-Marinated The Bare Bird Chicken with Lime Pickle Potato, Mint & Yoghurt
Serves: 6
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Sponsor Recipes: The Bare Bird share three healthy and delicious recipes
Discover some of the delicious creations you can make with The Bare Bird.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- 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.
- Add okra and half the almonds and cook for a further 15 mins. Season to taste.
- Make saffron couscous via recipe below.
- Serve chicken straight from pot with couscous on side.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
