My little boy has started karate. The Mighty Mats are pretty cool. They do pirate push ups. That’s where when you do the push up you have to say Arrrrr! Cool huh? Maybe The Dave Castro will program pirate push ups in the next CrossFit Open WOD???
So lately I have been neglecting the blog. I have found that I have lost my motivation to create and cook delicious meals. I know that it’s because I have a lot going on in my life at the moment which makes me look at food as fuel rather than an enjoyment. And I must confess there have been several… ok… too many cheat days 🙁
Never the less I am not what I eat, so having a cheat day does not make me a bad person! Too many of us focus on the mistakes we make or the perceived “failures” but I am teaching myself (on a minute by minute basis) that it’s not about failing or regretting mistakes, it’s about learning and growing and bacon. It’s always about bacon.
I recently discovered Brocoli rice. It’s essentially the same method as cauliflower rice but with Brocoli. But I thought I wanted to change it up a bit and make a Pilaf (based on a moracan rice dish). I love pilafs because they are a beautiful way to subtly flavour a dish with spices and a touch of sweetness. This meant I had to make a moroccan chicken to go with the Pilaf. I wanted a flavoursome, creamy marinade that I could then grill on the bbq. Grillin’ means chillin’ on the patio. Winning!
So let’s get this chicken marinading.
- 1kg skinless chicken breast/thigh cut into small pieces
- 2 teaspoons of sweet paprika
- 1 teaspoon of cumin
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon of tumeric
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 cloves of garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/3 cup coconut yoghurt / coconut cream
Place all the dried ingredients in a bowl and mix, then add garlic and wet ingredients to create a creamy paste.
Then add the chicken pieces and mix until well coated.
Cover the bowl and leave to marinate overnight or at least for a couple of hours.
You could use a large ziplock bag instead of a bowl to seal the marinade.
Grillin’ the Chicken
Take the marinated pieces of chicken and skewer on to metal/bamboo skewers.
Heat BBQ to a medium / high heat… or in our case the same setting we use for everything we BBQ!
Place the skewered chicken on the grill and cook (with lid closed if you have a lid). When the marinade doesn’t stick to the grill then turn the kebabs over (approx 5-6 minutes each side depending on BBQ). If you are using breast cook for 5 minutes otherwise it will dry out. Make the broccoli pilaf whilst the chicken is cooking.
Once the kebabs are cooked place on plate to rest.
- 1 large head or two small heads of broccoli
- 1/2 red onion diced
- 1 tablespoon of ghee or olive oil
- 2 tablespoons of bone broth
- salt to taste
- 1/4 roasted slivered almonds
- 1/3 cup chopped sulphite free (if you can get them) apricots.
- Zest of 1 lemon
Using the same method as cauliflower rice in terms of processing the broccoli and then cook the onions in the ghee/oil, add the broccoli and drizzle with the bone broth to help cook the broccoli. Add the lemon zest. Season with salt.
Once the broccoli is cooked aldente then remove from heat and place into a serving bowl. Mix in the apricots and nuts. Season with salt and pepper if you like.
Place the cooked kebabs on top of the broccoli pilaf. Give a squeeze of fresh lemon and sprinkle with coriander if you like coriander. If you don’t then maybe you should read the article http://www.huffingtonpost.com/2012/09/20/cilantro-aversion-gene-study_n_1901124.html
To be fancy you can serve this dish in a tagine. Who doesn’t love to be fancy?