Spicy Organic Chicken Casserole

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A wholesome casserole, full of flavor. Serve with gluten free pasta, rice, marinated zucchini noodles (see recipe below) and/or the Parmesan Muffins I posted a few weeks ago.

Serves 4

500 g free-range organic chicken, cut into pieces
Olive oil

3 carrots, thick slices
100 g root celery, cut into pieces about the same size as the carrots
5 shallots, chopped
Olive oil

1 clove of garlic, crushed

800 grams of peeled, canned cherry tomatoes in its juice
2 bay leaves
1 chicken bouillon/stock cube
50 ml lemon juice
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper

6 slices Serrano ham, cut into smaller pieces
Fresh thyme for decoration

1. Fry the chicken in a bit of oil until colored, set aside
2. Sautee the carrots, shallots and celery. When done, add the garlic and sauté for another minute.
3. Add the tomatoes, bay leaves, lemon juice, balsamic vinegar, spices and let simmer for 15 minutes.
4. Add the chicken and simmer another 10 minutes, or, until the chicken is done.
5. Add the ham and simmer 2-3 minutes.
6. Sprinkle some oregano on top.

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Marinated Zucchini Noodles

These noodles are quick and easy to make and simply delicious. I like to marinate them a little more than 30 minutes – this way the zucchini has time to soften and the flavor of the marinade penetrate the dish.

3 medium size zucchinis
2 tbsp of white wine vinegar
4 tbsp olive oil
Salt and black pepper

1. Whisk the marinade.
2. Using a spiralizer, create the noodle like threads of the zucchini.
3. Pour the marinade over the zucchini and let stand for +30 minutes.

Coco Thai Chicken

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It is all in the sauce! Really! This sauce is just amazing! I like to steam the chicken in my steam oven but will give the recipe for an oven baked chicken below. A quick and easy recipe but the chicken should be marinated for about 6-8 hours so don’t forget to allow time for this. The dish is also dairy free and low fodmap.

Serves 4
2 green chilies, seeds removed
2 tsp ground ginger
3 tbsp soy sauce (light)
12 coriander leaves
2 limes, zest and juice
1 tsp sugar (can be omitted)
400 ml coconut milk

1 tsp cornstarch (to be added to the sauce at a later stage)
5-600 grams chicken breast, mini fillets
250 ml wild rice
Chili flakes to decorate

1. Combine all ingredients for the sauce in a blender and run until smooth.
2. Place the chicken in the marinade for 6-8 hours, refrigerated.
3. Cook the rice according to the manufacturers instructions (generally 20 minutes in double amount of water)
4. Remove the chicken from the marinade and bake in a 200 C oven for 20 minutes (or until done).
5. In a small saucepan, heat the marinade/sauce. Combine the cornstarch with a little water (1-2 tsp) and stir until dissolved. While stirring, add the cornstarch mix to the sauce and make sure the sauce has been brought to a boil before removing from heat (otherwise it won’t thicken).
6. To serve, put a spoonful of sauce on the place and then, using a spoon or any other kitchen tool, spread the sauce out in a semi circle. With the help of a ring mold, add the rice to the plate. Add the chicken sprinkled with chili flakes.

Chicken Chorizo Casserole

1601 Chicken Chorizo Casserole-1031 A chicken dish full of flavours inspired from a Louisiana recipe. For some added heat, I like to choose the picante chorizo. A dish that is well suited to be prepared in advance and just re-heated before serving.

Serves 6

600 g chicken fillets, cut into pieces
3-4 tbsp soy sauce

1 onion, chopped
1 garlic clove, crushed
Olive oil to fry in
1 tsp chili powder
2 tsp thyme

600 g chopped tomatoes (canned)
4 bay leaves
200 ml chicken broth

200 g chorizo (dry cured pork sausage), sliced and halved
100 ml single cream
Salt and pepper

Red, green and yellow peppers, thinly sliced
Lemon juice
Salt and pepper

Cooked rice
Chili flakes

  1. Marinate the chicken in soy sauce for about 20 minutes.
  2. Combine the peppers, seasoning and lemon juice, set aside to marinate a bit.
  3. Cook the rice.
  4. Fry the onion and garlic for a few minutes. Add the spices.
  5. Add the tomatoes, broth and bay leaves. Cover and simmer for 10 minutes.
  6. Add the chicken, simmer for another 20 minutes (until done).
  7. Add the chorizo and the cream, simmer for another 5-6 minutes.
  8. Remove the bay leaves.
  9. Season if needed.
  10. Serve the casserole with peppers and rice, sprinkle with chili flakes.

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Lime Chicken with Tomato Salad and Mustard Dressing

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A light and spicy dish that goes very well with a heavier dessert. Can also be combined with cooked quinoa or rice. Serve some extra mustard salad dressing on the side and make sure to drizzle the chicken with lots of the flavoursome marinade when you serve your guests.


Serves 4


600 g chicken fillets

3 tbsp freshly grated ginger
100 ml olive oil
Fresh coriander, chopped
1 tsp red curry paste
1 lime, juice and zest
2 limes, wedges
Salt and pepper
Red chilli flakes
Coriander for decorations
Mustard Dressing:
50 ml white wine vinegar
2 tbsp dijon mustard
75 ml olive oil
Salt and pepper
1 spring onion, thinly sliced
Flat leaf parsley, shredded

Tomato Salad:
750 mixed colour cherry tomatoes, halved
Gem salad
1 onion, thinly sliced
Black pitted olives
Salt and pepper

  1. Oven at 200C
  2. Combine all ingredients for marinade and pour over chicken. Refrigerate for at least 60 minutes.
  3. For the mustard dressing, whisk the oil, mustard and vinegar together until well blended. Add remaining ingredients and refrigerate.
  4. Place the chicken in an oven proof dish, pour the marinade on top and place in the heated oven for about 20 minutes.
  5. Serve the chicken with lime wedges and chilliflakes on top.
  6. Combine the ingredients for the tomato salad. Drizzle with the dressing.


Saffron Chicken with Quinoa Patties


151021 Saffron Chicken w Quinoa Patties DSC_8911A light, dairy free (if you take out the Parmesan cheese in the patties), festive meal. Since a lot of it may be prepared in advance, it makes for a good Friday dinner when you don’t have a lot of time to spend in the kitchen.

Serves 6

Quinoa patties:
400 ml quinoa (preferably a mix of different colours)
800 ml vegetable bouillon
A few drops of Tabasco
2 whole eggs
2 tbsp of Parmesan Cheese (or more)
2 tbsp of Chia seeds
Olive oil for frying

Saffron Chicken:
800 g chicken fillets, pieces
Salt and pepper

1 leek, sliced
1 clove garlic, crushed
1 red pepper, chopped
1 small bulb fennel, chopped

600-700g chopped tomatoes
0.4 g saffron
1 tsp of red curry paste (or more if needed)
1 tsp dried rosemary
1-2 cubes chicken stock

Black olives, pitted

Parsley, chopped
1 Carrot, make swirls with a peeler

Quinoa Patties:

  1. Boil the quinoa according to directions on package. Usually about 20 minutes. Do not undercook. Better to add 5-8 minutes on the cooking time.
  2. When done let cool.
  3. Add whisked eggs, Tabasco, cheese and Chia seeds. Let stand at least 30 minutes to allow the Chia seeds to swell.
  4. Over moderate heat, fry the quinoa in small round shapes. Not too thick nor too large, otherwise too difficult to flip. They are rather brittle. If using more cheese they will be sturdier. Fry for 8 minutes per side, until coloured.
  5. Can be made in advance and then reheated in a frying pan.

Saffron Chicken:

  1. Oven at 200C
  2. Place the chicken pieces in greased, ovenproof dish. Season with salt and pepper.
  3. In a deep pan, over medium heat, fry the vegetables until soft. Then add remaining ingredients (except the olives) and simmer for 15 minutes.
  4. Stir in the olives. Pour over chicken and place in oven for 40 minutes.


  1. Place 2 patties per plate, slightly on top of each other.
  2. Using a ring mold, spoon the casserole into a circle and drizzle some sauce around it.
  3. Add the chopped parsley and the carrot swirls.

Balsamic Chicken with Fruity Quinoa

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The soy sauce creates a quite salty chicken dish which is really delicious together with the fruity quinoa. Perfect on a hot summer day!

Serve as part of a menu together with:
Starter: Stuffed Marinated Courgette Rolls
Dessert: Frozen Coffee Banana After Dinner Drink

Serves 4

500 g chicken fillets diagonally cut into 2 cm strips
75 ml gluten free soy sauce
4 tbsp balsamic vinegar
2-3 tbsp oil, to sauté
1/3 green pepper, finely diced for decorations

300 ml Quinoa (white)
600 ml vegetable stock
1 finely diced leek
3 tomatoes, finely diced (seeds removed)
1 ripe Mango, finely diced
1,5 tbsp olive oil
2,5 tbsp red wine vinegar
3 tbsp hot mango chutney
Salt and pepper
chilli flakes


  1. Marinate the chicken in the soy and vinegar mix for 30 minutes or longer
  2. Gently sauté the chicken in the oil, while saving the marinade for later.
  3. When the chicken is browned, add the marinade and let simmer until done.


  1. Boil the Quinoa in the vegetable stock according to instructions on package
  2. When done, combine the oil and vinegar with the Quinoa in a bowl.
  3. Add the finely diced vegetables and fruit and season with salt and pepper.

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  1. Using ring molds, arrange the quinoa on serving plates and sprinkle with chilli flakes.
  2. Add the chicken with some finely chopped green pepper on top.

Cognac BBQ Marinade

This marinade will bring lots of flavour to, as well as tenderize, the meat of your choice.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

2 tbsp balsamic vinegar
1 ½ tbsp maple syrup
5 tbsp Cognac
3 tbsp of Gluten Free Soy Sauce
A few drops of Tabasco (optional)
1 tbsp concentrated tomato puree
1 garlic clove, crushed
½ cm of fresh ginger, finely grated
100 ml olive oil

  1. Combine all the ingredients, pour over meat in a plastic bag. Refrigerate for at least 6 hours, turning the bag over from time to time.
  2. Before grilling, allow the meat to return to room temperature. Dry off the meat with a paper towel.
  3. During the grilling, baste with the excess marinade.

Spicy Plum Chutney

A great condiment on the BBQ! A pinch of added sugar will bring out the flavour (but, personally, I seldom cook with sugar).

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Nutty Guacamole Pie, Cognac BBQ Marinade, Marinated Tofu and Berry Crumble Yogurt.

2 onions, sliced
300 g red plums, stones removed and quartered
2 medium sized courgettes, sliced
1 red chilli, finely chopped
1 garlic clove, crushed
1 tbsp flat leaf parsley, shredded
Salt and black pepper

1-2 tbsp olive oil to sauté in

Sauté onions, plums and courgettes. When soft, add remaining ingredients and let simmer in sauté pan 7-8 minutes or until until everything is soft and the flavours well blended. Serve hot or cold.

Chicken and Aubergine Skewers with Pistachio Dukkah and Orange and Feta Sallad

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This Morocco-inspired meal will please everyone at the table, and much of it can be prepared a day ahead! Roll the sticky skewers in the dukkah for the perfect taste sensation!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Dessert: Warm Mango with Ginger and Honey

Serves 4

500 g chicken breast, cut into 3 cm cubes
2 large aubergines, cut into 3 cm cubes

3 tbsp cumin seeds
1 tbsp ground cumin
4 tbsp + 2 tbsp clear honey
2 tbsp olive oil
1 lemon, zest and juice
salt and pepper

2 tbsp sesame seeds
2 tsp cumin seeds
2 tsp coriander seeds
50 g peeled pistachios
1 tsp ground paprika
1 tsp coarsely ground black pepper

4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

Caribbean Corn Fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette

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A flavoursome chicken dish with a rice salad that you will want to serve alongside other dishes too – or just on its own as a starter. The char grilled pepper gives the vinaigrette a rich taste and the Aivar sauce on the side adds a bit of spiciness. A wonderful summer dish!

Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Dessert: Chocolate Rum Cake with Chocolate Crème Angalaise

Serves 4

4 Corn fed chicken breasts, skin on
¼ tsp ground white pepper corns
¼ tsp ground black pepper corns
¼ tsp ground pink pepper corns
½ tbsp coriander, ground
½ tbsp fennel, ground
¼ tsp Coleman’s mustard powder
½ tsp salt
2 tbsp olive oil

200 ml Wild Rice
400 ml chicken broth
250 g chestnut mushrooms, quartered
6 sundried tomatoes, cut into small strips
1 jar of marinated char grilled pepper (less 50 grams to be used later)
3 salad onions, sliced
3 avocado, cut into pieces
1 ½ tbsp lemon juice
salt and black pepper to taste
3 tbsp olive oil

½ garlic clove, crushed
3 tbsp lemon juice
50 g marinated char grilled pepper
salt and black pepper to taste

200 ml Crème fraiche
100 ml Aivar

Sauce 2:
200 ml Crème fraiche
3-4 tbsp Dijon Mustard

  1. In a small saucepan, use a hand held blender to mix all vinaigrette ingredients together for a smooth sauce.
  2. Boil the rice in the broth.
  3. In a sauté pan, gently fry the mushrooms in olive oil until all liquid has evaporated. Add the onions, peppers and sundried tomatoes and sauté for another few minutes. Drizzle with lemon juice.
  4. When the rice is done, add to mushroom mixture. Lastly, gently fold in the avocados.
  5. Mix all spices together and cover all sides of the chicken breasts.
  6. Sauté the chicken, start with the skin side down.
  7. Mix the Aivar sauce with Crème fraiche.
  8. Mix the Dijon Mustard with Crème fraiche
  9. Heat up the rice salad and the vinaigrette.
  10. Serve the chicken with rice salad, drizzle the vinaigrette on top and spoon the Aivar mixture and the Dijon sauce on the side.

Glazed duck served with a honey and green pepper sauce and rice pilaf


This is an amazing dish that sounds more time-consuming than it actually is. The sauce is key so make sure to cook the whole portion! Start off the meny with carrot and ginger soup and finish with a fresh raspberry soufflé.

Serves 4

4 duck breasts

100 g honey
juice of ½ lemon
10 ml olive oil
4 g mixed spice
20 cloves

1 tbsp green pepper, whole
1 shallot, finely chopped
1 tbsp butter
300 ml single cream
400 ml chicken stock
200 ml dry white wine
2 tbsp honey
1 tbsp cider vinegar
salt and pepper

1 shallot, finely chopped
5 ml olive oil
300 ml basmati rice
600 ml vegetable stock
200 mll green peas

1 package cherry tomatoes
olive oil

1. Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper and with the help of a knife make small incisions to add cloves to the breast.
2. For the rice pilaf, fry the shallot in oil, add the rice and the stock and let simmer until ready. In a separate pot with salted boiling water, blanche the green peas and add to the rice once cooked.
3. Fry the duck, skin side down in a pan for about 4 minutes, until the skin is golden. Turn the duck over and transfer the pan to the oven and roast for 8 minutes at 180 degrees.
4. Fry shallot and green pepper in butter in a pan over medium heat. Add wine, vinegar, cream, stock and honey and let boil to reduce to half the quantity. Taste and season with salt and pepper.
5. For the glazing liquid add honey, lemon juice, oil and mixed spice to a pot, bring to the boil and reduce to sirup consistency.
6. Once the duck breast is ready, degrease the pan, add the glazing liquid, and caramelise the duck skin. Remove the duck from the pan, cover with aluminium foil and let rest for 10 minutes.
7. Sprinkle some olive oil over the tomatoes, season with salt, and roast in the oven at 180 degrees for 8 minutes.
8. For the plating, using a ring mould add the rice to the plate. Cut the duck breast into slices and add to the plate together with the tomatoes. Sprinkle some sauce around and serve.

Asian-Style Chicken

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This recipe is inspired by the magazine Food and Travel. Ideally it is served after Grilled chorizo appetisers.

Serves 4

2 tbsp jasmine rice
500 g boneless chicken thigh, finely chopped
2 lime, zest of 1 and juice of 2
1 cm ginger, peeled and grated
1 lemongrass stalk, trimmed and finely chopped
1½ tbsp sunflower oil
1½ shallot, finely chopped
1 tsp caster sugar
1 red chili, deseeded and finely chopped
2 tbsp fish sauce
2 tbsp sweet chili sauce
1 bunch spring onions, sliced
1 bunch of coriander, chopped,
4 sprigs mint, leaves chopped, keep a few for decoration
50 g roasted peanuts, roughly crushed
300 ml basmati rice

1. In a small frying pan, dry-roast the jasmine rice until golden while stirring continuously. Let it cool, grind it and put aside.
2. Mix chicken, zest and juice from one lime, ginger and lemongrass. Stir well and put aside to marinate for 10 minutes.
3. Boil rice according to instructions on the package.
4. Heat a wok until it is really hot and starts to smoke. Add the oil followed by the chicken mixture and stir fry for a couple of minutes. Add the shallot and sugar and continue to stir fry for a couple more minutes. Take off the heat and add chili, fish sauce, chili sauce, the white part of the spring onions, the chopped herbs, the roasted rice and juice from the second lime. Mix well.
5. To plate, using a ring mould add basmati rice followed by the chicken. Top with peanuts, mint leaves and decorate with some sweet chili sauce if desired.