Spicy Almond Chicken

October 19, 2020 / Lyn Jones / 0 Comments

A really quick and simple stir fry. The toasted almond flakes give a nutty tasty crunch to the chicken.

Ingredients
500g Chicken
Garlic- 5-6 cloves
Turmeric powder- 1/3 tsp
Chilli powder or Cayenne pepper- 11/3 tsp
(or according to your spice tolerance)
Almond paste (butter)- 2 tbs
Tomato paste- 2 tbs
Pepper powder- a pinch
Garam masala- 3/4 tsp
Whole red chilli- 2
Sliced almonds- 1/3 cup
Chopped coriander- a hand full
Salt according to taste
Oil- 2-3 tbs

Clean and cut chicken into small pieces (use boneless chicken). Marinate chicken for half an hour with salt,turmeric, and pepper powder.

Heat oil in a pan and toast sliced almonds till slight golden, drain  and set aside (or spread the sliced almonds on a baking and toast in the oven).

In the same oil, add dry red chilli and saute for a minute followed by minced garlic. Saute for a few seconds and add the marinated chicken and stir fry for two to three minutes. Add chilli or cayenne powder, almond and tomator pastes and fry for one more minute till it coats well. Cover & cook for two or three minutes. Sprinkle a few drops if you feel it is sticking to the bottom.

Add the toasted almonds,garam masala and sprinkle chopped coriander. Stir fry in high for one more minute. Serve this lemon wedges along with any flavoured rice.

HEARTY IMMUNE-BOOSTING CASSEROLE

November 26, 2019 / Lyn Jones / 0 Comments

serves 4  use only Aust. organic meat, bone broth, tom paste and maple syrup

1kg beef chuck, diced
1L bone broth*
4 golden eschallots, sliced
6cl garlic, peeled
2 carrots and 2 parsnips – diced
1T tomato paste
50ml acv
2t maple syrup
60ml extra virgin olive oil
1.5T Celtic salt
1t cracked blk pepper
5 sprigs of thyme

heavy roasting pan.

Preheat oven to 170  degrees C. In a bowl, coat beef in half oil (30ml) and 1T salt.
Place a heavy based roasting tray on a mod heat on stove top.
Brown beef on all sides and remove from tray, setting aside to rest.

Add remaining oil to r.tray then add shallots and brown them gently.
Add parsnips, carrots, garlic and remaining salt to pan, continue to cook until golden brown.

Return beef to pan, fold in t/paste, syrup and allow to caramelise slightly. Add acv to pan and continue to cook for a few minutes until meat and vegies are coated in sticky glaze.

Add bone broth and simmer for 10-12 mins until liquid has reduced by a third. Add thyme and cover with foil or lid and place in oven for 2 hours.

(* 5T Cherry Tree bone broth powder to 1L boiling water – allow to come to room temp)

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