chicken · Cooking · dinner

Time is of the essence!

Have you found that there is not nearly enough hours in the day, or is it just me? I may even write down the plan for the day but still I find myself struggling to finish what I set out to do. Time seems to be moving so fast! I mean, not too long ago I was at high school cracking jokes with my friends and now I’m in my 20s and at university.

My day today…

Went to bed after 1 in the morning and had an early start today. Woke up at 5am in a reluctant attempt to squeeze in some last minute revision before my test at 8:30am. The wonderful world of biochemistry-oxidative phosphorylation, electron transport chain…blah, blah, blah. It’s the kind of subject that surely sends my head into a spin. Had to rush my lunch which turned out to be a sandwich because that’s all I had time for before my next class. Got home after 2pm. So as you may of guessed I was absolutely knackered and peckish.

Since I was either way too busy or tired the night before to prepare the meat for the next day, I was not able to marinate anything. I was craving protein and vegetables for some unknown reason. So I ended up popping into my local supermarket and grabbing a couple of chicken breast fillets. I thought they’d be good for absorbing seasoning quickly, which would be definitely needed under the circumstances. Because, as you may have probably gathered, from reading my posts, marination is an integral part of my cooking. It’s the best way to get maximum flavour into your meat and allows the herbs and spices to penetrate the meat.

That’s what led me to make up the following quick recipe of the top of my head:

(Serves 3 people)

2 chicken fillets (3cm cubes) washed

1 onion, diced

4 spring onions, sliced

4 garlic cloves, diced

1 scotch bonnet pepper, sliced

3 sprigs of thyme, fresh

1 tsp parsley, dried

2 tbsp all purpose seasoning (my favourite is aromat)

1 tsp ground black pepper

1 tsp ground coriander

1 tsp brown sugar

1 cup of quality chicken/beef stock

30ml coconut milk

2 large carrots, sliced

1/2 tin of sweetcorn

Basmati rice (amount as desired)

1 tsp curry powder

1 tsp salt

The chicken:

Wash the chicken thoroughly and cut into small 3cm chunks. Add the onions, garlic, scotch bonnet pepper, coriander, sugar, herbs and stock to the chicken and allow to marinate for a minimum of 20 minutes but preferably overnight.

Preheat the oven to 190 degrees Celsuis.

Place the marinated chicken into the oven and cook for approximately 20 minutes, remove the foil and brown for a further 5 minutes.

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The vegetables:

The carrots should be sliced thinly to about a thickness of 1 cm and added to a boiling saucepan of water at a high heat. They should be cooked until al dente, which should take about 7-10 minutes. Drain and then mix through the sweetcorn. You may also add a 1/2 tsp of butter to taste if desired.

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The rice:

Rinse the rice to remove excess starch and possible foreign particles. For a twist I added a heaped tsp of curry powder, tsp of salt and 30ml of the chicken stock. If you find it a struggle cooking rice, I find that when you add any kind of fluid it should level off about an inch above the rice. If you prefer the rice slightly more softer, than add a little bit more. Make sure you bring everything to the boil, turn down to a simmer and cover. You will know when it’s cooked when all the water has been absorbed and the rice is tender (soft but not gummy). Remove the lid and fluff with a fork throughout.

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Just to clarify that this is rice before it’s cooked with a bit of stock (not dirty water by the way) LOL

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Enjoy xxxxxx


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