I’m a fan of the Reuben Sandwich, I love the flavours and would happily fall off the no grain wagon to snarf a grilled Reuben Sandwich. As I try my best not to fall off the wagon coming up with alternatives seems like the best approach. Sometimes it is too warm for a Reuben roast or a Reuben casserole; sometimes I want all the excellent flavour without spending hours in the kitchen or turning on the oven. Enter the Reuben slaw. This slaw brings together the peppery pastrami, creamy mayo and crisp cabbage with some mellow Swiss cheese. A few minutes of chopping and you have a perfect meaty bowl of slaw.
Per Serving: 254 calories; 18 g fat; 2 g carbohydrates; 16 g protein
Equipment
Large mixing bowl
Whisk
Spatula
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
One tray steak fajitas ready to eat
Taking a break from tacos
This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.
One tray steak fajitas video
One tray steak fajitas
One tray steak fajitas ingredients
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
In a bowl mix together the peppers.In a bowl mix together the peppers.In a bowl mix together the peppers.Add the onions to the bowl.Add the steak to the bowl.Mix wellReady to spread out on the baking trayTransfer the ingredients to the baking tray.Spread the ingredients outSprinkle over the seasoning and mix wellBakeOne tray steak fajitas ready to eat
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.
In a large bowl, mix together the steak, onions and peppers with the olive oil.
Sprinkle with the minced garlic and mix again.
Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
Sprinkle the fajita seasoning over the meat and vegetables.
Cover the tray with foil.
Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.
Remove the tray from the oven and let the meat rest for 5 minutes before slicing.
Serve.
Nutrition
Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Aluminium foil
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.
Lemon chicken burgers
A moment of pride
When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud.
Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.
Lemon chicken burgers
Lemon chicken burger ingredients
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Add the chicken mince to a large bowl.Add the egg, garlic and cheese to the mince.Add the spring onions and lemon to the bowl.Mix the ingredients together with your hands.Well mixed burger mix.Use a measuring cup to portion out the burgers.Shape the meat into burger patties.Cook the burgers over a medium heat.Serve in a lettuce bun.With cheese and caramelised onions.Enjoy!
Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.
Credit: Cath @ easycleaneats
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Directions
In a large bowl mix together all the ingredients.
Use your hands to get an even mix.
Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.
Nutrition
Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.
Equipment
Chopping board
Knife
Zester
Fork
Frying pan
Spatula
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Leftovers are welcome
I’m not in charge of the kitchen full time at the moment, Jaime is the man responsible for breakfast and dinner, so I only have to sort myself out for lunch. While mooching through the fridge, I found a few cherry tomatoes and half a bag of baby spinach. Hardly the makings of a fully formed salad, but a good enough to make a tasty frittata. It isn’t exactly fancy, but it made me lunch that was sufficient for two days.
Frittata with tomato and spinach
Frittata with tomato and spinach ingredients
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Heat some oil in a pan.Beat the eggs.Add the cheese to the eggs.Add the spinach and tomatoes to the eggs.Add the eggs to the panLet the eggs set.Cover the eggs for three minutes before transferring to a grill.Serve hot.
This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Credit: Cath @ easycleaneats
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Directions
Preheat grill to 150°C /300°F or a medium setting.
In a bowl whisk the eggs and egg whites, then add the tomatoes, spinach, cheese, basil, salt and pepper.
Over medium heat add the oil to an oven-safe frying pan or cast iron pan.
Add the egg mix to the pan, cover and cook for three minutes
Transfer the pan to the grill without the lid.
Cook for three minutes or until the egg has set.
Nutrition
Per Serving: 294 calories; 17 g fat; 10 g carbohydrates; 24 g protein.
Equipment
Mixing bowl
Fork
Knife
Chopping board
Cast iron pan/oven-safe frying pan
Spatula
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.
Curried chicken wraps
Big portions
This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster.
Let the flavours mingle
Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.Add the mayo.Whisk everything together.Add the celery, onion, spring onions and carrots to a large bowl.Add the cooked chicken to the bowl.Mix well.Add the curry sauce to the chicken and vegetables.Mix well.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'
Credit: Cath @ easycleaneats
Ingredients
800g chicken breast, cooked
1 onion, chopped
2 carrots, grated
2 celery stalks, chopped
2 tbsp. Curry powder
3/4 cup easy mayo
2 tbsp. Honey
2 tbsp. Lime juice
2 spring onions, chopped
2 tsp. Chilli flakes
Salt and pepper
2 cos lettuce
Directions
In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
Add the sauce to the bowl with the chicken and vegetables and mix well.
Wash each of the cos lettuces and take off the leaves and drain them.
Plate up the leaves and then add the chicken mixture into the centre each leaf.
Serve.
Nutrition
Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.
Equipment
Knife
Chopping board
Mixing bowl x2
Fork
Spoon
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.
A little bit spicy
While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.
Chorizo chilli eggs
Chorizo chilli eggs ingredients
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Heat some oil or butter over a medium heatAdd the chorizo to the panAdd the eggs to the panAdd the spring onionsServe hot
Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.
Credit: Cath @ easycleaneats
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Directions
In a frying pan over medium heat add some oil and the cubed chorizo.
Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
Reduce the heat and gently cook the eggs.
Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
Serve hot.
Nutrition
Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.
Equipment
Knife
Chopping board
Frying pan
Spatula
Fork
Mixing bowl
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of.
I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of.
Bacon makes everything better
Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world.
Chicken, bacon and mushroom pie with a parmesan crust
Comes back from the land of exaggeration
The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer.
Grain-free inside and out
As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.
Chicken, bacon and mushroom pie recipe
Chicken, bacon and mushroom pie ingredients
Ingredients
3 rashers Bacon
1 tsp. garlic oil
125g Mushrooms sliced
250g Chicken cubed
25g tapioca flour
1/2 tsp. Thyme
1 tbsp. butter
300ml chicken stock
1 tbsp. Masala
Pastry
Fry off the bacon. Add the mushrooms to the baconContinue cookingMaking the gravyNice chunks of chicken
Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie
Credit: Cath @ easycleaneats
Ingredients
3 rashers Bacon
1 tsp. garlic oil
125g Mushrooms sliced
250g Chicken cubed
25g tapioca flour
1/2 tsp. Thyme
1 tbsp. butter
300ml chicken stock
1 tbsp. Masala
Pastry
Directions
Over a medium heat fry off the bacon until it starts to colour.
Fry off the bacon.
Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
Add the mushrooms to the bacon
Transfer the bacon and mushrooms to a bowl and set to one side.
In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
Melt butter over a medium heat.
Fry off the chicken in the butter.
When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
Wait for the gravy to thicken
Mix in the bacon and mushrooms.
Put filling into a bowl and cover with pastry.
Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
Serve hot with some green vegetables.
Nutrition
Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein
Equipment
Knife
Chopping board
Frying pan
Wooden spoon
Oven-safe bowl
Measuring spoons
Scales
Measuring jug
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
Salmon and chilli = winning
I love all things spicy, the more chilli, the better if you ask me, this salmon has a beautiful balance of spice and sweetness. The vegetables add a perfect crunch and freshness to the salmon.
I like to add an extra pinch of red pepper flakes to the glaze for some extra heat, but this is optional. If you have to share your food with small people you can leave the extra chilli out.
One tray Thai glazed salmon recipe
One tray Thai glazed salmon ingredients
Ingredients
4 salmon fillets
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
1 cup snow peas
2 Carrots, thinly sliced
½ cup Thai sweet chilli sauce
¼ cup coconut aminos
1 tbsp. ground ginger
1 tbsp. lime juice
Pinch of red pepper flakes
In a small bowl add the Thai sweet chilli sauce, coconut aminos and lime juice.Add the ginger and chilli flakes.Whisk well.Line a baking tray.Lay the salmon on the tray skin side down.Add the carrots.Add the onions.Add the green and red peppers.Add the snow peasAdd the sauce to the salmon but hold back 1/4 cup for later.Add the remaining sauce to the salmon before serving.
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
4 salmon fillets
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
1 cup snow peas
2 Carrots, thinly sliced
1/2 cup Thai sweet chilli sauce
1/4 cup coconut aminos
1 tbsp. ground ginger
1 tbsp. lime juice
Pinch of red pepper flakes
Directions
Preheat the oven to 190 degrees C/ 375 degrees F and line a baking tray with baking paper or a silicone liner.
Lay the salmon skin side down surrounded by sliced vegetables.
In a small bowl, whisk together Thai sweet chilli sauce, coconut aminos, ginger, lime juice, and red pepper flakes.
Drizzle the sauce over the salmon, keeping a 1/4 cup of the sauce back.
Cover the baking tray with foil and bake for 15 minutes.
Remove foil and bake for another 5 minutes.
Spread the rest of the sauce over the salmon and vegetables and serve.
Nutrition
Per Serving: 346 calories; 21 g fat; 24 g carbohydrates; 29 g protein
Equipment
Knife
Chopping board
Spoon
Small bowl
Whisk/fork
Baking tray
Spatula
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
One tray sausages with apple bake
Simple and tasty
This week’s recipe is for a sausage and apple bake. Pork and apple are a match made in heaven so I didn’t reinvent the wheel with this one.
This meal is slightly higher in fat than I would normally make so if you are tracking macros keep that in mind. I like to use plain for sausages for this recipe, that way the flavours from the honey, sage and rosemary take front and centre.
New Zealand honey
New Zealand has amazing honey, we are known for Manuka honey mostly but we have lots of other types of honey that have amazing flavours. One of my favourites to use is Earthbound Pohutukawa honey the honey has a flavour will remind you of butterscotch.
The Pohutukawa is known as the New Zealand Christmas tree because of its bright red flowers that bloom around Christmas time.
One tray sausages with apple bake
The flavour makes me feel like it is summertime. With the weather getting warmer I love the taste of things to come.
One tray sausages with apple bake recipe
Ingredients
One tray sausages with apple bake ingredients
6 pork sausages
2 apples, cubed
450g baby potatoes, quartered
2 carrots, cut into sticks
1 red onion, cut into wedges
2 tbsp. Sage leaves chopped
2 tbsp. Fresh rosemary chopped
2 tbsp. Honey
3 tbsp. Olive oil
Salt and pepper
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.Mix wellPlace the vegetables on the baking tray and put the sausages on top of the vegetables. Bake for 30 minutes or until the sausages and potatoes are cooked through. Sausages with apple bake
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
6 pork sausages
2 apples, cubed
450g baby potatoes, quartered
2 carrots, cut into sticks
1 red onion, cut into wedges
2 tbsp. Sage leaves chopped
2 tbsp. Fresh rosemary chopped
2 tbsp. Honey
3 tbsp. Olive oil
Salt and pepper
Directions
Preheat the oven to 200 degrees c/ 400 degrees f.
Line a baking tray with baking paper or a silicone liner.
In a large bowl combine the apple, potatoes, carrots and onion.
Add the sage and rosemary to the bowl and mix well.
Place the vegetables on the baking tray and put the sausages on top of the vegetables.
Drizzle the olive oil and honey over the vegetables and sausages.
Bake for 30 minutes or until the sausages and potatoes are cooked through.
Nutrition
Per Serving: 290 calories; 12.6 g fat; 35.6 g carbohydrates; 9.4 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Large mixing bowl
Spoon
Measuring cups
Measuring spoons
Scales
Knife
Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
More ways to eat chicken
As the kids get older 1 And they are more open to trying new foods and different flavours. Not long ago, the kids would have answered even the suggestion of Moroccan flavours with “It’s too spicy” and ‘I don’t like things like that’. Now I get responses like ‘I’ll try that’ and ‘mmm, that smells nice! We don’t always end up with a new kid-friendly meal, but it makes me happy they are willing to try. I’ll be honest that this recipe was not very successful with the kids; it was a winner for the grown-ups.
The spice mix I use in this recipe is one of my own creations, and you can always use one you like or make your own.
Friday night favourite
As with almost every other night, Friday night is busy; by the time I’ve picked up the little (not so little now) guy, we have done our weekly food shop and navigated the joy that is Auckland traffic, it is hard to find the motivation to make dinner. That is why I love this recipe; I can have dinner in the oven within 10 minutes of dropping the shopping bags in the kitchen. While this tasty and filling dinner cooks, I can empty the dishwasher, put the shopping away and get a load of laundry going before it needs any attention. What more could you want?
Mix together the salt, ground cumin, paprika, turmeric, cayenne, and black pepper in a bowl.
Add the butter, garlic and oil to the spices and mix to create a thick paste.
Cut the lemon in half, put one half to one side for later, but the other half into thin slices.
Take a large baking dish, place the lemon slices in the bottom of the dish next, add the aubergine and onions.
Add the chicken quarters to the top of the onions.
Spread the spice paste over the skin of each part of the chicken.
Bake in the oven for 30 40 minutes, the chicken should be cooked through, and the juices run clear.
Serve with a squeeze of fresh lemon juice.
Nutrition
Per Serving: 436 calories; 24g fat; 12.5g carbohydrates; 40g protein
Equipment
Knife
Chopping board
Baking dish
Mixing bowl
Fork
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 