Chili-Marinated Drumsticks with Parmesan Potatoes - Chilimarinerade kycklingben med parmesanpotatis

CHILI-MARINATED DRUMSTICKS

WITH PARMESAN POTATOES

Chilimarinerade kycklingben med parmesanpotatis

You can make the dip sauce in advance and store cool until serving.

Serves 4

1 lb 15 oz chicken drumsticks

1 lb 15 oz boiled new potatoes

10.6 oz cherry tomatoes,

different colors

2 tablespoons olive oil

1 teaspoon salt

some black pepper

2 tablespoons finely chopped parsley

0.6 cup grated Parmesan cheese

Marinade:

0.2 cup sweet chili sauce

0.2 cup chili sauce

3 tablespoons rapeseed oil

1½ tablespoons Chinese soy sauce

Bean dip:

1.7 oz butter

1 can beans, Cannellini type, 

approx 14 oz

approx 2 tablespoons creme fraiche

3 tablespoons finely chopped

green herbs of your choice

2 tablespoons grated Parmesan cheese

2 teaspoons fresh lemon juice

1 teaspoon salt

some black pepper

Topping:

5.3 oz sugarsnaps

Decoration:

lemon zest

green herbs

Preheat oven to 392F.

Trim the drumsticks. Mix the ingredients for the marinade and leave the drumsticks in for at least 30 minutes. Take them up and drain. Place the drumsticks in a paper-lined roasting pan and cook in the lower part of the oven for about 25 minutes. Take them out.

Spread out the potatoes between the drumsticks in the pan and lightly crush each with a fork. Spread out the tomatoes. Drizzle with oil and add salt and pepper. Chop the parsley and sprinkle it over the surface together with grated cheese. Continue cooking just below the middle of the oven for 10 to 15 minutes.

Bean dip:

Brown the butter by melting it in a saucepan over medium heat until light Brown. Remove from heat, set aside and cool slightly. Rinse the beans carefully and drain. Mix until smooth together with creme fraiche and herbs. Gently add the butter in a fine stream while mixing continuously. Only use the clear butter. Add Parmesan, lemon juice, salt and pepper.

Trim the sugarsnaps and boil in lightly salted water. Pour off the water, take out the roasting pan and top with the boiled sugarsnaps. Decorate with lemon zest and herbs and serve with the bean dip.

Enjoy!

Bella

Chicken in the Oven with Parmesan Sauce - Ugnsstekt kyckling med parmesansås

CHICKEN IN THE OVEN WITH PARMESAN SAUCE

Ugnsstekt kyckling med parmesansås

This chicken is cooked in the oven with lots of vegetables and is served with a fantastic Parmesan sauce.

Serves 4

1.1 lb potatoes

2 red onions

3 bell peppers, different colors

1 oz salami in small slices

0.4 cup mixed olives

1 can artichoke hearts

3.3 lbs chicken drumsticks

2 tablespoons olive oil

2 teaspoons dried rosemary

salt, pepper

arugula

Parmesan sauce:

0.8 cup creme fraiche

1 garlic clove, peeled and grated

0.4 cup grated Parmesan cheese

salt, black pepper

Preheat oven to 437F.

Scrub and slice the potatoes. Peel the onions and cut in wedges. Split, trim and cut the bell peppers in large pieces. Mix potatoes, onions, salami and olives and spread out in a baking paper-lined roasting pan.

Split the artichoke hearts  in the middle and put them in the pan. Distribute the drumsticks among the vegetables, drizzle with oil and flavor with rosemary, salt and pepper. Cook in the oven for about 40 minutes. Make sure the chicken is cooked through.

Sprinkle with arugula and serve with the sauce (see below).

Parmesan sauce:

Bring creme fraiche and garlic to a boil. Stir in the Parmesan and flavor to taste with salt and pepper.

Enjoy!

Bella

Apple-Filled Chicken with Cider Sauce - Äppelfylld kyckling med cidersås

APPLE-FILLED CHICKEN WITH CIDER SAUCE

Äppelfylld kyckling med cidersås

Serves 4

1 fresh chicken

5 to 6 rings dried apple

1 tablespoon raisins

1.52 fl oz Calvados

0.4 cup cream cheese

2 garlic cloves

1½ teaspoon fresh, chopped sage

some cayenne

1 oz chicken liver

2 tablespoons chopped onion

1 teaspoon butter or margarine

Cider sauce:

0.8 cup chicken bouillon

0.8 cup apple cider

1 onion

1 apple

1 tablespoon fresh thyme, crumbled

Soak dried apple and raisins in the Calvados. Crush the garlic and mix with the cream cheese. Flavor with sage and cayenne. Melt some butter in a pan and fry the chicken liver for a few minutes. Allow to cool and cut in pieces. Cut the apple rings in pieces and blend all ingredients for the filling.

De-bone the chicken, place skinside down on the work surface and spread the filling on the inside. Roll up hard, like a Swiss roll, and secure with cotton string. Sprinkle with salt and pepper. Preheat oven to 392F.

Place the roll in a greased, oven-proof pan with about 0.4 cup of water and cook in the oven for about 45 minutes, until colored on the upper side and cooked through. Baste occasionally with the pan juices.

Cider sauce:

Peel and chop the onion. Peel the apple and roughly grate it. Sauté onion and apple in 1 tablespoon butter in a frying pan, pour the pan juices in the pan, add apple cider and bring to a boil. Flavor with fresh thyme, simmer for a few minutes and then process until smooth in a mixer.

Cut the filled chicken roll in slices and serve with the sauce and, if you wish, apple wedges fried with sugar and cinnamon until tender.

Enjoy!

Bella

Lemon Herb Chicken - Citron- och örtkyckling

LEMON HERB CHICKEN

Citron- och örtkyckling

Serves 4

1 lb 5 oz chicken fillets

butter for frying

flaked salt

some pepper

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

0.8 cup low-fat creme fraiche

0.4 cup water

1½ tablespoon concentrated

chicken fond

1 teaspoon Chinese soy sauce

1 tablespoon runny honey

2 tablespoons chopped dill

2 tablespoons chopped chives

For serving:

boiled or mashed potatoes

Split the chicken fillets in the middle and brown them in a frying pan with butter. Flavor with salt and pepper. Scrub the lemon, grate the zest and squeeze the juice. Beat creme fraiche, water, chicken fond, soy sauce, honey and lemon juice in a wide, shallow saucepan. Bring to a boil and add the chicken.

Continue simmering until the chicken is just about done, about 5 minutes. Add lemon zest and herbs and flavor to taste with salt and pepper. Serve with boiled and mashed potatoes and boiled vegetables of your choice.

Enjoy!

Bella

Fruity Chicken Stew with Mango and Coconut Milk - Fruktig kycklinggryta med mango och kokosmjölk

FRUITY CHICKEN STEW WITH MANGO

AND COCONUT MILK

Fruktig kycklinggryta med mango och kokosmjölk

Serves 4

Almost 2 lbs chicken thighs

rapeseed oil

salt, pepper

0.4 cup water

2 tablespoons concentrated

chicken fond

1 leek

2 garlic cloves

1 tablespoon fresh ginger

0.2 cup mango chutney

1 can coconut milk, approx 14 oz

8.8 oz frozen, thawed mango

Decoration:

0.4 cup roasted cashews

parsley

For serving:

boiled jasmin rice

roasted cashews

Wipe off the chicken. Brown on both sides in turns in a hot frying pan with 2 tablespoons oil. Flavor with salt and pepper and transfer to a pot. Rinse out the pan with 0.4 cup water and pour the juice in the pot. Add chicken fond and bring to a boil.

Trim, rinse and slice the leek. Peel and chop garlic and ginger. Add leek, garlic, ginger, mango chutney and coconut milk and simmer for about 40 minutes, stirring occasionally. Make sure the meat easily loosens from the bone so that the chicken is done.

Stir in the diced mango and flavor to taste. Decorate with roasted cashews and parsley and serve with jasmin rice and extra cashews.

Enjoy!

Bella

Lemony Chicken in the Oven - Helstekt citronkyckling

LEMONY CHICKEN IN THE OVEN

Helstekt citronkyckling

Serves 4

1 fresh chicken

3½ oz butter

3 garlic cloves

grated zest from 1 lemon

(save the fruit for the filling)

2 tablespoons chopped

fresh thyme

salt, pepper

1 lb 5 oz potatoes

2 parsnips

2 carrots

8.8 oz Brussels sprouts

the remaining zestless lemon

1 apple

For brushing:

1 oz butter

2 tablespoons Chinese soy sauce

Preheat oven to 392F.

Rinse the chicken and wipe it dry. Stir room-tempered butter, crushed garlic, lemon zest, thyme, salt and pepper. Gently loosen the skin at the chest and thighs and stuff the lemon garlic butter under the skin.

Filling:

Cut lemon and apple in pieces and put inside the chicken. Tie the legs together with twine and place the chicken in a greased oven-proof pan with the breast side up.

Brushing:

Melt the butter and mix with soy sauce, salt and pepper and brush the chicken.

Cook in the oven for 45 minutes, until the inner temperature by the thighbone is 176F. Scrub the potatoes and peel parsnips and carrots. Trim the sprouts. Cut everything in pieces and place around the chicken in the pan, when it's been in the oven for 15 minutes. Continue cooking with the chicken until it's done.

Enjoy!

Bella

Summer Chicken - Sommarkyckling

SUMMER CHICKEN

Sommarkyckling

Serves 4

1 grilled chicken

1 squash

2 red bell peppers

2 onions

1.1 lb potatoes

3 carrots

salt, pepper

2 tablespoons olive oil

Mango chutney sauce:

2 garlic cloves

1.6 cup creme fraiche

0.2 cup mango chutney

2 tablespoons parsley

1 tablespoon thyme

Decoration:

parsley

thyme

For serving:

salad

Preheat oven to 392F.

De-bone the chicken and cut the meat in pieces. Split the squash lengthwise and slice it. Trim and cut the bell peppers in pieces. Peel the onions and cut them in wedges. Peel potatoes and carrots and cut in pieces. Flavor with salt and pepper and mix with oil. Bake in the oven for 15 minutes.

Sauce:

Peel and finely chop the garlic. Mix creme fraiche, mango chutney, parsley, thyme and garlic. 

Place the chicken meat on the vegetables, pour over the sauce and bake for 15 minutes. Decorate with herbs and serve with a salad.

Enjoy!

Bella

Creamy Chicken Fillet with Mushrooms and Arugula - Krämig kycklingfilé med svamp och rucola

CREAMY CHICKEN FILLET WITH 

MUSHROOMS AND ARUGULA

Krämig kycklingfilé med svamp och rucola

Serves 4

1 lb 5 oz chicken fillets

1 onion

3 garlic cloves

2 tablespoons butter

5.3 oz mushrooms, 

e.g. oyster mushrooms (can it really 

be called that?)

0.4 cup white wine

1 tablespoon apple cider vinegar

1.6 cup heavy cream

salt, pepper

oregano

1 tablespoon Maizena

10.6 oz pasta of your choice

0.4 cup black olives

2½ oz arugula

7 oz mini tomatoes

For serving:

Parmesan cheese

Shred the chicken fillets. Peel and chop onion and garlic. Sauté the chicken in a frying pan with butter. Add onion, garlic and mushrooms in pieces and continue cooking for a couple of minutes. Add wine and vinegar and let the wine be soaked up. Pour in the cream and reduce by boiling another 10 minutes. Flavor with salt, pepper and oregano and thicken the sauce. Make sure the chicken is cooked through.

Boil and drain the pasta. Blend in olives, arugula and split tomatoes into the chicken. Turn in the pasta and serve with grated Parmesan cheese.

Enjoy!

Bella

Rosé Pepper Chicken - Rosépepparkyckling

ROSÉ PEPPER CHICKEN

Rosépepparkyckling

Serves 4

4 chicken fillets

1 teaspoon salt

some black pepper

1 teaspoon rosé pepper,

lightly crushed

2 tablespoons butter or margarine

2 garlic cloves

1 cup cream

0.6 cup regular milk

½ chicken bouillon cube

0.4 cup roughly chopped parsley

Flavor the chicken fillets with salt and spices. Melt the fat and fry the chicken slowly over medium heat until golden and cooked through, 3 to 5 minutes on each side. Take them up and place on a carving board.

Finely chop the garlic and put in the pan. Add cream and milk and crumble in the bouillon cube. Bring to a boil and simmer for 3 minutes. Flavor with more rosé pepper and salt. Cut the chicken in thick slices and put them back in the sauce, sprinkle with parsley and serve with pasta or rice.

Enjoy!

Bella

Tuscan Chicken with Pasta - Toscansk kyckling med pasta

TUSCAN CHICKEN WITH PASTA

Toscansk kyckling med pasta

Serves 4

1 lb 5 oz chicken fillets

1 + 1 tablespoons olive oil

salt, pepper

2 onions

2 garlic cloves

2 tablespoons tomato paste

1 can cherry tomatoes, 14 oz

0.4 cup water

2 tablespoons concentrated

chicken fond

0.4 cup black olives

pasta for 4, of your choice

Decoration:

basil

Parmesan cheese

For serving:

salad

Cut the chicken in pieces and brown all around in a frying pan with oil. Flavor with salt and pepper and transfer to a shallow, wide saucepan.

Peel and cut the onions in wedges. Peel and chop the garlic and sauté all onions in a frying pan with oil. Add tomato paste and continue cooking for a minute or so. Stir in the canned tomatoes, water and chicken fond and bring to a boil. Pour it all into the saucepan. Boil the chicken in the tomato sauce, add olives and flavor to taste.

Boil the pasta, drain and mix with the chicken. Pour it up on a serving plate and top with basil and Parmesan cheese. Serve with a salad.

Enjoy!

Bella

Bell Pepper Chili Chicken - Paprika- och chilikyckling

BELL PEPPER CHILI CHICKEN

Paprika- och chilikyckling

Serves 4

14 oz chicken breast fillet

0.8 cup whole-grain rice

(hope that's the right name for it)

1 teaspoon salt

1 red bell pepper

2 spring onions

1 tablespoon butter or margarine

0.8 cup low-fat creme fraiche,

preferably bell pepper/chili flavored

if you can get hold of that

Boil the rice. Shred the chicken and flavor with salt. Trim and chop the bell pepper. Finely shred the spring onion. Brown the chicken in the fat in a frying pan. Stir in the creme fraiche and boil for 2 to 3 minutes. Sprinkle with the bell pepper and spring onions and serve with rice.

Enjoy!

Bella

Chicken Stew with Chantarelles and Apples - Kycklinggryta med kantareller och äpple

CHICKEN STEW WITH CHANTARELLES AND APPLES

Kycklinggryta med kantareller och äpple

Serves 4

1.1 lbs chicken thigh fillets

5 oz streaky bacon, sliced

1 onion

7 oz chantarelles

2 apples

1 tablespoon fresh tarragon

or 1 teaspoon dried tarragon

salt, pepper

1.2 cups semi-dry apple cider

1 tablespoon mustard

0.8 cup heavy cream

2 tablespoons concentrated

chicken fond

For serving:

rice

Trim the chicken and wrap a slice of bacon around each. Peel and slice the onion. Trim the chantarelles, cut the apples in wedges and core them. Chop the tarragon. Brown the chicken all around in butter. Flavor with salt and pepper. Transfer to a pot. Sauté onion and chantarelles in butter, add the apples and continue cooking until nicely colored.

Add it all to the pot together with tarragon and dilute with cider, mustard, cream and chicken fond. Boil for 15 minutes, flavor to taste with salt and pepper and serve with rice.

Enjoy!

Bella

Cheese-Filled Chicken in Tomato Sauce with Crushed Potatoes - Ostfylld kyckling i tomatsås med krossad potatis

CHEESE-FILLED CHICKEN IN TOMATO SAUCE

WITH CRUSHED POTATOES

Ostfylld kyckling i tomatsås med krossad potatis

Serves 4

4 chicken fillets

salt, pepper

4.4 oz mozzarella cheese

0.4 cup flour

2 eggs

0.4 cup dried breadcrumbs

2 tablespoons butter

1.6 cup ready-made tomato sauce

(or home-made)

0.6 cup heavy cream

2 tablespoons concentrated

chicken fond

0.4 cup grated Parmesan cheese

2 tablespoon chopped parsley

Crushed potatoes:

1 lb 12 oz new potatoes, boiled

1.7 oz butter

1 garlic clove

½ red chilifruit

0.4 cup grated Parmesan cheese

For serving:

salad

Preheat oven to 347.

Cut a deep pocket in each chicken fillet and flavor with salt and pepper. Divide grated mozzarella in the pockets and push them shut. Secure with toothpicks if necessary. Coat the fillets first in flour, then in beaten egg and last in breadcrumbs. Fry the chicken on both sides in a frying pan with butter until nicely colored.

Mix 2/3 of the tomato sauce with cream and chicken fond and pour in an oven-proof pan. Put the chicken on the tomato bed, pour on remaining sauce and sprinkle with cheese and basil. Cook the chicken in the oven for about 30 minutes. Make sure it's cooked through. Leave under aluminum foil while you make the potatoes.

Crushed potatoes:

Place the boiled potatoes on a paper-lined baking plate. Press them with a fork so they're crushed. Stir room-tempered butter, grated garlic and chopped chili and dab this over the potatoes. Sprinkle with Parmesan cheese. Bake in the upper part of the oven until nicely colored at 482F, approx 10 minutes.

Serve with a salad.

Enjoy!

Bella

Creamy Chicken and Leek Gratin - Krämig kycklinggratäng med purjolök

CREAMY CHICKEN AND LEEK GRATIN

Krämig kycklinggratäng med purjolök

Serves 4

1 lb 5 oz chicken fillets

salt, pepper

1 leek

2 tablespoons butter

0.8 cup heavy cream

0.8 cup creme fraiche

0.2 cup mango chutney

1 teaspoon sambal oelek

1 teaspoon Chinese soy sauce

0.2 cup cashews

3½ oz cherry tomatoes

0.4 cup grated cheese

For serving:

rice

salad

Preheat oven to 437F.

Cut each chicken fillet in 3 pieces lengthwise. Flavor with salt and pepper and fry the chicken all around in a frying pan with 1 tablespoon butter. Transfer to an oven-proof pan. 

Trim and slice the leek and sauté until tender in a frying pan with a tablespoon butter. Add cream, creme fraiche, mango chutney, sambal oelek and soy sauce and bring to a boil. Pour the sauce over the chicken. Sprinkle with cashews, split tomatoes and cheese and bake for 20 minutes.

Serve with rice and a salad.

Enjoy!

Bella

French Chicken Stew with Parmesan Potatoes - Fransk kycklinggryta med parmesanpotatis

FRENCH CHICKEN STEW WITH PARMESAN POTATOES

Fransk kycklinggryta med parmesanpotatis

Serves 4

Chicken stew:

7 oz small onions

7 oz champignons

1 lb 8 oz chicken "clubs"

(drumstick and upper thigh

together)

salt, pepper

2 tablespoons butter

½ teaspoon dried thyme

3 tablespoon Dijon mustard

0.8 cup pale ale

1.2 cup heavy cream

2½ oz fresh spinach

fresh thyme for decoration

Parmesan potatoes:

1 lb 12 oz potatoes

0.4 cup cream

3 tablespoons chopped parsley

1 garlic clove

salt, black pepper

0.6 cup grated Parmesan cheese

Preheat oven to 437F.

Peel, split and cut the potatoes in wedges and boil for about 15 minutes. It should be almost tender. Drain well. Peel the small onions. Trim and split the mushrooms if they're large. 

Flavor the chicken with salt and pepper and brown on both sides in a frying pan with butter. Put in onions and mushrooms and sauté for a couple of minutes. Add thyme, mustard, beer and cream and bring to a boil. Cover with a lid and simmer slowly for about 20 minutes. 

Place the potatoes in a greased, oven-proof pan. Mix cream, parsley, grated garlic, salt and pepper and pour in the pan. Sprinkle with Parmesan cheese and cook in the oven until nicely colored, about 20 minutes.

Take up the chicken and let the sauce boil for a couple of minutes, uncovered. Flavor to taste with salt and pepper. Put the chicken back in and stir in the spinach. Sprinkle with thyme and serve with the Parmesan potatoes.

Enjoy!

Bella

Creamy Pepper Chicken and Crushed Oven Potatoes - Gräddig pepparkyckling och krossad ugnspotatis

CREAMY PEPPER CHICKEN AND CRUSHED

OVEN POTATOES

Gräddig pepparkyckling och krossad ugnspotatis

Serves 4

1 lb 5 oz chicken breast fillets

1 onion

1 tablespoon butter

salt

0.8 cup heavy cream

0.4 cup water

1 tablespoon concentrated

chicken fond

0.4 cup creme fraiche

2 tablespoons chili sauce

1 tablespoon rosé pepper

1 teaspoon green peppercorns

9 cherry tomatoes

Decoration:

2 tablespoons chopped parsley

rosé pepper

green peppercorns

Crushed potatoes:

2.2 lbs potatoes

4 tablespoons olive oil

2 garlic cloves

1.7 oz grated Parmesan cheese

salt, pepper

Split each chicken fillet lengthwise. Peel and chop the onion. Brown the chicken on both sides in a frying pan with butter, add onion and sauté some more. Flavor with salt and transfer to an oven-proof pan. Add cream, water, chicken fond, creme fraiche and chili sauce in the frying pan and bring to a boil. Stir in the crushed rosé pepper and green pepper and pour the sauce over the chicken. Add split tomatoes. Cook in the oven at 392F until the chicken is done, approx 20 minutes.

Crushed potatoes:

Boil the potatoes until almost ready, pour off the water and steam it dry. Place on a baking plate and press them with a fork so that they break slightly. Crush the garlic cloves and mix with the potatoes. Drizzle with oil, sprinkle with cheese and flavor with salt and pepper. Cook in the oven at 392F until colored, about 15 minutes.

Serving:

Sprinkle the chicken with parsley and some extra crushed peppercorns. Serve with the potatoes and vegetables of your choice.

Enjoy!

Bella

Chicken Soup with Rice - Kycklingsoppa med ris

CHICKEN SOUP WITH RICE

Kycklingsoppa med ris

Serves 4

0.6 cup long-grained rice

1 tablespoon olive oil

4 cups water

2 chicken bouillon cubes

14 oz chicken fillets

olive oil

4 tomatoes

3½ oz sugarsnaps

0.8 cup creme fraiche

1 tablespoon flour

salt, pepper

3 tablespoons chopped basil

Heat up the rice in a pot with oil. Add water and bouillon cubes, cover with a lid and boil for 15 minutes.

Dice the chicken fillets and brown in a frying pan with oil. Dice the tomatoes, trim the sugarsnaps and split if necessary. Add chicken, tomatoes and sugarsnaps to the pot and boil for 5 minutes.

Mix creme fraiche and flour and stir this into the soup. Bring to a boil. Flavor to taste with salt, pepper and basil.

Enjoy!

Bella

Chicken Stew with Chantarelles and Bacon - Kycklinggryta med kantareller och bacon

CHICKEN STEW WITH CHANTARELLES AND BACON

Kycklinggryta med kantareller och bacon

Serves 4

3 chicken breast fillets

1 teaspoon salt

some black pepper

0.8 cup water

3 tablespoons concentrated

chicken fond

0.8 cup heavy cream

1½ tablespoons Chinese soy sauce

7 oz chantarelles

5 oz streaky bacon, sliced

1 apple

2 tablespoons finely chopped parsley

or oregano

butter for frying

Decoration:

7 oz chantarelles

fresh herbs

For serving:

roast root vegetables

Trim the chicken and cut the fillets in pieces. Flavor with salt and pepper and brown in butter in a frying pan until nicely colored. Transfer to a pot. Add water, chicken fond, cream and soy sauce. Boil for about 20 minutes.

Trim the chantarelles in butter in a frying pan. Take them up and fry the bacon until crisp in the pan. Core and dice the apple. Add chantarelles, bacon and apple in the pot and continue boiling for about 10 minutes. Flavor to taste with salt and pepper and add fresh herbs.

Decoration:

Fry the chantarelles in butter and sprinkle with salt and pepper. Distribute them over the surface together with parsley. Serve with roast roots.

Enjoy!

Bella

Fried Rice with Ground Chicken, Pineapple and Coconut - Stekt ris med kycklingfärs, ananas och kokosflakes

FRIED RICE WITH GROUND CHICKEN,

PINEAPPLE AND COCONUT

Stekt ris med kycklingfärs, ananas och kokosflakes

Serves 2

0.4 cup basmati rice

1 carrot

½ leek

1 garlic clove

7 oz ground chicken

1 tablespoon butter

1 tablespoon finely grated

fresh ginger

1 tablespoon sriracha

1 tablespoon Chinese soy sauce

1 teaspoon sugar

For serving:

1/4 fresh pineapple

0.2 cup roasted coconut flakes

½ fresh red chilifruit

some of the green part of the

leek, shredded

fresh coriander if desired

Boil the rice.

Peel and roughly grate the carrot. Trim, rinse and thinly slice the leek, peel and finely grate the garlic. Fry the ground chicken until "grainy". Add carrot, leek, garlic and ginger. Fry until the leek is tender and slightly colored. Flavor with sriracha, soy sauce and sugar. Stir in the boiled rice.

Top rice and chicken mix with pieces of fresh pineapple, coconut flakes, thinly sliced chili and leek. Decorate with coriander.

Enjoy!

Bella

Baked Potatoes with Creamy Chicken - Bakad potatis med krämig kycklingröra

BAKED POTATOES WITH CREAMY CHICKEN

Bakad potatis med krämig kycklingröra

Serves 2

1.1 lb baking potatoes

approx 1 oz green lettuce

leaves

8.8 oz tomatoes

Chicken:

1 grilled chicken "club"

(meaning drumstick and upper

thigh sticks together)

½ small red onion

0.4 cup low-fat creme fraiche

1 tablespoon mayonnaise

1 oz finely grated Parmesan cheese

0.2 cup mixed, chopped fresh herbs,

e.g. thyme, chives and basil

salt, pepper

Preheat oven to 437F.

Prick the potatoes and bake it in the oven for 45 minutes to 1 hour.

Chicken:

De-bone the chicken and throw away the skin (or roast it on a plate in the oven until it's crispy). Cut the chicken in pieces. Finely chop the onion. Mix creme fraiche, mayonnaise, Parmesan, onion and herbs. Flavor to taste with salt and pepper and stir in the chicken.

Cut an X in the potatoes and dab the chicken mix in there. Serve with lettuce and tomatoes.

Enjoy!

Bella