You are currently browsing the tag archive for the ‘chicken’ tag.

Chicken & Oyster Mushroom Soup


  • 4 lemongrass stalks chopped (remove the yucky outer leaves first)
  • 6 shallots chopped
  • 1 dozen 1 inch pieces of cilantro stems (or 4 cilantro roots chopped)
  • some variety of chiles (go for whatever heat you are most into) – 4 finger-type red chiles
  • 4c chicken broth
  • 4c coconut milk
  • 1tsp salt
  • 15 thin slices of galangal (ours was still well preserved in sherry) or  half as much thinly sliced ginger
  • 6 kaffir lime leaves (or 2tsp lime zest)
  • 1/2lb sliced chicken breasts
  • 6oz sliced oyster mushrooms (no substitutes! really!)
  • 5tbsp fish sauce
  • 2tbsp fresh lime juice
  • 2tbsp chopped cilantro


Place lemongrass, shallots, cilantro and half the chiles in a food processor. Process until well mashed but not a paste.

In pot bring chicken broth and coconut milk to a boil. Season with salt. Add galangal (ginger) and lime leaves.

Return to boil, add chicken and mushrooms, reduce heat to low. Simmer until chicken is cooked, about eight minutes.

Add mashed ingredients after chicken cooks, allow to heat through.

In a bowl stir fish sauce, lime juice, cilantro and remaining chiles. Place in individual bowls and ladle soup on top.

This soup smells incredibly good both during making it and after reheating it as a lunch take with. Lemongrass has just got to be some sort of ingredient of the goddesses!  If you don’t want to put some away, half this recipe…and smile!


Cilantro Chicken


  • 4 boneless chicken breasts cut into cutlets
  • 2 or 3 peeled cloves of garlic
  • 1 fresh green chili, deseeded (we used a habanero, seeds in)
  • 3/4inch piece of peeled ginger
  • 4 tbsp fresh chopped cilantro
  • 3 tbsp lime juice
  • finely grated rind of one lime
  • 2 tbsp light soy sauce
  • 1 tbsp cane sugar
  • 3/4 c coconut milk


marinade ingredients

Put garlic, chili, ginger, lime rind, cilantro, lime juice, soy sauce, sugar and coconut milk in a food processor until a smooth puree forms.

Spread the puree over both sides of the cutlets, coating evenly.  Cover and refrigerate for one hour.

Broil cutlets on a baking sheet for 5 – 7 minutes, until cooked through.

Bring remaining marinade to boil, reduce heat and simmer.  Serve over cutlets.

Coconut Creamed Spinach


  • 1 lb fresh spinach
  • 2/3 c coconut milk
  • 1/4 c soft (or silken) tofu
  • 2 tbsp butter
  • 2 tsp ground cumin
  • salt & pepper to taste


Chop spinach and steam until fully wilted.  Place in colander, press out excess liquid and set aside.

Place coconut milk, tofu and butter in food processor and process until smooth.

Heat the coconut milk mixture in a saucepan.  Add spinach, cumin, salt and pepper.

Simmer on low heat for about 5 minutes, stirring constantly.

Nom nom nom is what I heard at the dinner table.

ready to eat

Apricot Chicken Curry


  • 1.5kg chicken breasts
  • 2.5ml chili powder
  • fresh ginger root, thinly sliced
  • 15ml garam masala
  • 3 cloves crushed garlic
  • 125ml fresh orange juice
  • 60ml lime juice
  • 240ml dried apricots
  • 160ml chicken stock
  • 30ml organic virgin coconut oil
  • 1 lrg sweet onion, finely sliced (vidalia)
  • 30ml white wine vinegar (I used mango vinegar)
  • 1 can chopped tomatoes
  • sea salt & fresh ground pepper


Flatten chicken breasts with a mallet or other suitable flattening device, such as a kettlebell or clubbell.

preparing the marinade

Prepare marinade.  Mix chili powder, garam masala, ginger root, garlic, orange juice and lime juice.  Place chicken in marinade, cover and let stand refrigerated for 2-3 hours (mine got to rest overnight…very much needed after the kettlebell workover).

Cover the dried apricots with water and let soak for 2 – 3 hours. Drain and cut into thirds.

Preheat oven to 180 degrees Celsius.

Remove breasts from marinade.  Stuff with apricots, tie or hold tight with toothpicks.  Reserve that marinade, making sure to enjoy the aroma!

oven ready

Coat a shallow casserole dish with coconut oil, layer bottom with sliced onion.  Place breasts atop onion.  Pour on reserved marinade and chicken stock.  Cover with tomatoes, drizzle with white wine vinegar, add salt and pepper to taste.

Cover and bake for 1.5 hours.  Take regular note of how good your kitchen smells.

Come on over; you’re all invited.

class schedule