So, One Healthy Berry has discovered instagram...
I find it to be such a quick and easy medium to share recipes and ideas. If you would like to see more of what this little berry is up to head over to instagram, my user is @onehealthyberry.
Catching up, there was a wedding on the first of this month - Nezz and I tied the knot in front of a small group of our most special people. The day was epic (think 42 degrees, not a breath of wind and a double booking for the ceremony...) But with the help, sweat, support, love, sweat, tears and a whole lot more sweat, the ceremony was moved in location and time. It was beautifully imperfect.
So this is my first post as a wifey. And what a recipe to share!
We had loads of baby eggplant to use up (great discounts on organic produce are too exciting to pass up) and we now have a great food processor thanks to a very generous wedding gift(it sliced a kg of eggplant in about 7 seconds)
I also lend credit for the idea for this recipe to a post from marksdailyapple.com (link here to the recipe) If you click the link, you'll see that it doesn't look much like this recipe. It's more the idea that came from this - meaty, savoury stew with a little tang of sweetness.
I served it on deliciously flavoured raw cauliflower rice - I'll put the recipe in as it perfectly complements the chicken.
On the first rainy night (albeit not chilly yet) this was a winner and I think will become a staple over the winter months. So, I encourage you to give this a try - tweak it to your liking/whats in your fridge and let me know how you go.
500g chicken thigh, diced
2 Onions, sliced
2 garlic cloves, sliced
1kg eggplant (aubergine) sliced
*can sub this for like veges, I would have used mushrooms, and capsicum (peppers) in a mix with the eggplant if I had them
4 dates quarter
3-4 tsp turmeric powder
3-4 tsp cinnamon powder
generous cracking of salt and pepper
coconut oil for cooking
- Preheat the oven to hot (220 degrees for my oven)
- Saute the onion & garlic in a little coconut oil til browned.
- Add the cooked onion & garlic to a casserole dish and mix through the sliced vegetables
- Put in the oven to cook, stirring every 15 mins or so, for about 45 minutes or until cooked through
- Meanwhile brown the chicken in a little coconut oil, adding the spices to the chicken
- Once the vegetables are cooked, add the spiced chicken and dates and stir to combine.
- Top up with hot water to cover halfway (I used about 1 -1.5 cups) I also used the water to 'wash-out' the chicken spices from the pan before pouring on the casserole
- Cook for another 30 mins or so, or until the sauce has thickened
CAULIFLOWER RICE - FLAVOURED
1 head of cauliflower - riced (grated, finely chopped or food processed)
1 lime, juice & zest
1 tblsp of fresh mint, finely chopped
1/4 cup almonds, roughly chopped
1/8 cup pitted olives, chopped
salt and pepper
- Simply mix all the ingredients together - add more lime, olives & mint to taste