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Sponsor Recipes: The Bare Bird share three healthy winter recipes


The Bare Bird Chicken Breast with Msabaha, Chickpea & Pomegranate Salad

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 Breast with Msabaha, Chickpea & Pomegranate Salad

Serves: 4

Ingredients

Method

  • 4 The Bare Bird chicken breasts
  • 50g ground turmeric
  • 200mL olive oil
  • 400g msabaha sauce
  • 1 tin chickpeas (or 300g of dried chickpeas, soaked overnight)
  • 12 Medjool dates
  • 1 tin chickpeas (or 300g of dried chickpeas, soaked overnight)
  • 2 red chillies
  • Seeds 1 pomegranate
  • 2 stalks fresh dill
  • 2 stalks fresh oregano
  • Sumac & cumin (optional)
  1. Rub chicken breasts with turmeric and olive oil and leave to marinate at least 1 hour (marinating overnight will result in deeper flavour).
  2. Add msabaha sauce to base of pan, layer chickpeas over top and bring to boil.
  3. Add chicken breasts, dates and chillies to pan and place tray in fan-forced oven at 180°C for 30–40 mins.
  4. Remove from oven, top with pomegranate seeds, dill and oregano.
  5. Sprinkle cumin and sumac at the end, to taste (optional).

Braised Whole Chicken with Green Curry & Braised Pineapple & Tomato Hasselback

Serves: 6

Braised Whole Chicken with Green Curry & Braised Pineapple & Tomato Hasselback

Ingredients

Method

  • 2 cloves garlic
  • 3cm knob ginger
  • 4 large stalks lemongrass
  • 8 kaffir lime leaves
  • 1 small jar good-quality Thai green curry paste
  • 1 whole The Bare Bird Chicken
  • 270mL tin coconut milk
  • ½ bunch coriander, leaves chopped

  • Braised Pineapple & Tomato Hasselback
  • 1 whole pineapple, peeled & cut into quarters
  • 3–4 large tomatoes, halved & sliced
  • Salt & pepper, to taste
  • Fresh red chilli, sliced + extra to garnish
  • ½ tin coconut milk
  1. In mortar and pestle or food processor, crush garlic, ginger, lemongrass and half of kaffir lime leaves. Mix with Thai green curry paste, then rub into chicken. Put any excess into chicken cavity and rub in well.
  2. Marinate for at least 1 hour but 24 hours is best.
  3. Pour whole tin of coconut milk into bottom of Chinese clay pot. Add marinated chicken and cook in oven at 180°C for at least 45 mins to 1 hour.
  4. While chicken is cooking, make hasselback: add slits to pineapple and slide tomato slices in.
  5. Place pineapple/tomato in hot frying pan, root side of pineapple facing down and tomato facing up. Add salt, pepper and chilli. Cook gently in frying pan for 10 mins, then add coconut milk and cook for further 5 mins. Serve with chicken, topped with sliced chilli, kaffir lime leaves and coriander.
  6. Once chicken is cooked, remove and gently cut with a spoon. Spoon the meat or gently tear to serve.

Chilled Soba Noodle Soup with Sesame Chicken

Serves: 4

Chilled Soba Noodle Soup with Sesame Chicken

Ingredients

Method

  • Soba Noodle Sauce
  • 1½ cups dashi
  • ½ cup mirin
  • 5 tbsp soy sauce
  • 800mL water

  • 600g cooked The Bare Bird chicken, skin removed & pulled from any bones
  • 50mL sesame oil
  • 1 tbsp roasted sesame seeds
  • Salt
  • 1 packet soba noodles, cooked according to manufacturer’s instructions, then chilled
  • 1 daikon, peeled & simmered in water until soft
  • 2 tbsp Japanese pickles such as cucumber, eggplant or ginger
  • 4 eggs, boiled for 6½ mins then chilled in iced water & peeled
  • 8 nori sheets
  • 200g enoki mushrooms
  • 2 tbsp bonito flakes
  • Asian soft herbs such as shiso (perilla), sesame leaves or coriander
  1. Make sauce by mixing dashi, mirin, soy sauce and water together. Chill sauce well until required.
  2. Toss cooked chicken with sesame oil, sesame seeds and salt to taste.
  3. Assemble bowls by placing chilled cooked noodles in bottom of dish. Arrange all other ingredients in bowl and top with some chilled sauce.