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Posts Tagged ‘Chicken’

Chicken pie with sun dried tomatos

April 23, 2011 6 comments
Kanapiiras aurinkokuivatuilla tomaateilla © Hanna Stolt

Chicken pie with sun dried tomatos

I’ve found another fantastic cook book! The writers are my old favorites: Ola Lauritzson and Ulrika Davidsson from Sweden and the book is called 6 kilo på 6 veckor (6 kilos in 6 weeks). Yes, it’s kind of a diet book but then again not. You can eat low carb if you want to fix your diet and lose weight or just to maintain a healthy diet and your current weight. In either case you get to enjoy good food :)

The recipe then? This recipe here is a sightly altered version of the one in the book. I actually made it a little easier. In the book, Ola and Ulrika are using grilled chicken, but I’m always bummed about the sauces they use in the stores when grilling the chicken so I prefer natural chicken breast that I can season as I like.

This pie is just delicious! The first one I made didn’t last long – we ate the whole thing in a matter of minutes with my boyfriend and my good friend. It’s a lovely pie to serve as part of a brunch or as a salty pie for a party. It’ll also make for a nice lunch with a bit of salad on the side.

Crust

  • 100 g butter
  • 2,5 dl spelt flour

Filling

  • 4 chicken breasts
  • teriyaki-seasoning (Santa Maria)
  • Chili powder
  • Paprika powder
  • 10-12 slices of chorizo sausage
  • 1 small onion / 2 shallot onions / 0,5 red onion (you can pick your favorite!)
  • 6-8 cherry tomatos
  • 4 sun dried tomatos
  • 0,5 pot of fresh basil
  • ca 1 dl grated cheese (in the original recipe: 2 dl grated parmesan, which also sounds delicious)
  • 3 eggs
  • 2 dl cream
  • salt and black pepper
  • 0,5 dl pine seeds

Preparation

Mix butter and spelt flour into an even dough. Press it into an oven proof tin and bake in  200°C for 10 min.

Slice the chicken breasts. Fry them in a dash of olive oil until they’re done. Season with teriyaki seasoning, chili powder, paprika powder according to your liking. Add the chicken on top of the pre-baked crust. Chop the onion and sprinkle on top of the chicken slices. Press chorizo slices around the pie, between chicken slices. Wash and cut the cherry tomatos in half. Set the tomato halves on top of the pie, the cut side facing up. Slice the sun dried tomatos and sprinkle on top of the pie. Last but not least, sprinkle the grated cheese on top.

Whip the eggs lightly using a fork and add cream. Season the mixture with black pepper and salt. Carefully pour the egg mixture on top of the pie so that it’s evenly spread. Decorate with pine seeds. It’s best to add the pine seeds last so that they roast a little in the oven and taste even better.

Bake the pie in 200°C for 25-30 min. Let the pie rest for a moment before serving. Serve with e.g. arugula or fresh salad.

Piiras ennen paistamista

Fresh colors before baking the pie!

Pala piirasta © Hanna Stolt

Piece of pie

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Furikake chicken and espresso with raw chocolate

February 5, 2011 Leave a comment
Pikakana ja vihannekset © Hanna Stolt

Furikake Chicken and Veggies

This dish is definitely in the Quick and Easy category. I needed to make something quick and still keep it healthy. So my dinner today was Furikake Chicken with vegetables.  I have to say this was pretty good, especially when considering the minimal effort making it required.

Furikake Chicken for three:

  • 3 chicken breast fillets
  • Renée Voltaire’s Furikake spice mix, or if you don’t have any, use herbs like rosemary, thyme, basil or a ready provencale herb mix.
  • black pepper
  • salt
  • olive oil

Vegetables:

  • 1 red bell pepper
  • 1 zucchini
  • 1 fennel
  • Furikake-spice mix or herbs (fresh or dried)
  • salt
  • olive oil
  • 1-2 dl macadamia nuts

Preparation:

Heat the oven to 200°C.

Slice the bell pepper into quite large pieces. Dice the zucchini, again you can leave the cubes quite big so it doesn’t get too soft in the oven. I usually buy small zucchinis because they have less seeds in them and taste better. Slice the fennel. Mix the veggies in a bowl and add a little bit of olive oil and season with Furikake, salt and black pepper. Pour them into an ovenproof casserole.

Fry the chicken breast fillets on a pan, using 1-2 tbsp of olive oil until they become golden brown and crispy on the surface. Sprinkle Furikake, salt and black pepper on both sides of the fillets and lay them on top of the veggies in the casserole. Add macadamia nuts on top and bake in the oven for approximately 20 minutes or until the chicken fillets are well done.

You could serve this dish with some rice or salad – depending on what you prefer. For me the veggies and the chicken worked great without any additional sides.  This is a great low GI, Paleo dish as it is.

For dessert I had some raw chocolate and espresso. Yum :)

Raakasuklaata ja espressoa © Hanna Stolt

Raw chocolate + Espresso