Spicy Kefir Curd Marinated Chicken

Buttermilk marinated chicken seems to be getting more and more popular, and after having tasted it I can see why. The butter milk is only slightly acidic so it can tenderise without making the meat tough like would be with vinegar and the enzymes it contains, break down the protein a little which makes the chicken really tender. The first time I tried it I was doubtful, but it was so good.

Having recently got into making kafir milk at home, as a fermented product it is excellent for probiotic health. I generally make morning smoothies, but I wanted to see if it had the same effect as buttermilk in a marinade. It is also slightly acidic and after sieving was really creamy. 

I tried it and it worked. Tender perfect chicken!! 

(although you can use buttermilk for this recipe if you like).

Ingredients:  (Serves 2) 

Marinade:

3/4 cup of sieved kefir milk curds

1 tsp onion powder

1 tsp garlic powder

1/2 tsp paprika

Chicken:

2 skinless chicken breasts (cut horizontally so you have 4 thinner breasts)

1 tbsp plain flour

1 tbsp onion powder

1 tbsp garlic powder

1 tsp paprika

1/2 tsp salt

1/2 tsp ground black pepper

2 tbsp oil (I used olive oil)

Method:

An hour or so before cooking, mix the marinade ingredients and coat the chicken fillets in a zip lock bag or in a covered bowl. Pop it into the fridge.

To cook, simply take the chicken fillets out of the marinade, shake off the excess marinade and dip into the flour mix, coating well. Heat the oil in a large frying pan and cook on a high heat for approx. 4 minutes each side or until cooked through, checking the heat to ensure the flour doesn't burn. You want a lovely dark golden colour.

Served here with still warm baby potatoes tossed in olive oil, Dijon mustard and lemon juice  and roasted broccoli. Lovely.

Chicken Spinach Quinoa Salad

I have been making this dish ever since I heard of quinoa, maybe only 8 years ago -  when it has actually been eaten by humans up to 3-4 thousand years ago (late to the party). Quinoa is actually a pseudo cereal related to spinach! I find it similar to other grains and use much as I would bulger wheat and couscous. It is very nutritional containing protein, fibre, B vitamins and minerals.

Upon first trying it, I found it to be bland, so this recipe was created to add colour and flavour. Its simple, quick, colourful and a lovely way to enjoy healthy chicken breast. Enjoy!

Ingredients:         (serves 2)

1 cup (dry) quinoa (170g)

100g spinach

2 spring onions

small bunch coriander

2 chicken breasts (sliced horizontally in halves)

2 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

10 apricots (I use dried and soaked in water till plumped up)

2 small red bell peppers

1 avocado

50g feta cheese

2 tbsp yoghurt

1 lime (juice only)

Method:

Cook the quinoa in plenty of boiling water until tender ( about 15 mins). Cut the pepper into chunks, drizzle with a little olive oil and season. Roast the pepper in the oven while the quinoa is cooking until soft (about 20 mins). When the quinoa is cooked, drain and put into a food processor with the spinach, spring onions and coriander. Blitz until finely chopped. Set to one side.

Sprinkle the chicken  (cut horizontally to make 4 pieces) with the paprika and garlic powder and pan fry in a little olive oil until cooked through (about 10 mins). Slice on a chopping board.

To serve: share the quinoa onto two plates and spread out to cover the bottom of the plate, drizzle with a little olive oil. Top with the roasted pepper, apricots, bits of avocado (I scoop out teaspoonfuls), Add the chicken slices and a little fresh coriander. Dollop out a few spoonfuls of natural yoghurt, sprinkle over the feta cheese and squeeze over the juice of a lime. Season to taste and eat. Lovely!