Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Lemongrass Chilli Chicken

Lemongrass Chilli Chicken

Ingredients:

1-2 red long chillies, sliced finely
3-4 garlic gloves, diced finely or minced
2 lemongrass stalks, cut finely
1 tbsp of brown sugar
2 tbsp of soy sauce
Small piece 3cm of ginger, grated 
1 red onion, roughly chopped
Good handful of fresh snow peas
500gms chicken breast, cut into cubes 
2 tbsp of coconut oil 
Jasmine rice 

Create:

1 In a large bowl throw in chilli, lemongrass, ginger, red onion, coconut oil, garlic, soy sauce, brown sugar and 500gms of chicken breast. 

2 Mix until chicken is well coated, leave overnight or at least an hour for the flavors to set in.

3 Heat fry pan on medium add red onion and coconut oil, give a good stir. After a minute add the chicken mixture. Cook for around 8mins (depends on size of chicken pieces) 

4 Serve with Jasmine rice. 

Leave for at least an hour or overnight.

Nice to do...

Add some fresh coriander on top as a garnish.

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8 

Chicken Fajitas

Chicken Fajitas

Ingredients:

10 chicken tenderloins
8 soft wraps or flour tortillas
1 avocado
1/2 green capsicum
1/2 red capsicum
1/2 brown onion
Mild Mexican Salsa sauce
Fajita Spice Mix
Fresh lemon

              ......READY IN 30 MINUTES......

Create:

1 Toss chicken pieces into a plastic zip lock bag, add Fajita mix than seal and shake until well covered. Add to fry pan on medium heat with some olive oil.
2 Cut the capsicums and onion julienne style. After Chicken is cooked, set aside in one bowl. Cover with foil to keep warm. Add capsicum mixture to same fry pan and fry off.
3 Warm wraps in microwave around 1 minute on 1000watt microwave. (Times will vary on different microwaves)
4 Either make Guacamole with the avocado or have it plain.
5 Start with wrap, add Avocado, one piece chicken, capsicum mixture, dash of Mild Mexican salsa and finally squeeze fresh lemon.

Serves 4