Balance May 2018 - 46

WAT C H Y O U R WA S T E

CELEBRATION GOLDEN CHICKEN WITH
SPINACH AND MINT
Serves 4
Ingredients:
* 2 tbsp olive oil
* 800g skinless, boneless chicken
thighs or mini breast fillets
* 1 leek, very finely chopped
* 1 tsp turmeric
* A good pinch of saffron
* 1 tsp ground ginger
* 250ml chicken or vegetable stock
* 250g spinach leaves, washed
* Sea salt and black pepper
* A handful of mint leaves, to serve
* 50g pistachios, roughly chopped,
to serve. (Alternatively, use
toasted hazelnuts or flaked
almonds)
1. Heat half the oil in a pan
and sauté the chicken until
slightly browned. You don't
want to cook it through, so
onceit has gained a nice
colour,remove it from the pan
and set aside.
2. Add the leek, turmeric,
saffron, ginger and remaining

THE
GOOD
GUYS

oil to the pan, and slightly
soften the leek before adding
the stock.
3. Return the chicken to the
pan, cover and simmer on
a low-medium heat for 20
minutes. Keep a close eye on
it: you may want to add more
water if you feel it is cooking
too quickly. Conversely,
if you find the chicken is
cooking quicker than the
water is absorbing, remove
the lid for the last 7-10
minutes to help the water
evaporate slightly.
4. Once the water is
absorbed and the chicken
is cooked through (but still
tender), add the spinach. Cover
the pan again immediately to
let the spinach wilt.
5. Once the spinach has
wilted, serve the chicken
sprinkled with mint and your
nut of choice.

Foul
play

Wonky
wonder

FLAHAVAN'S
IRISH
ORGANIC
PORRIDGE
OATS

SAD VEGETABLE SALAD
Serves 4-6
Ingredients:
* About 4 sad carrots, or any other root
vegetable in your fridge
* 1 head of romaine lettuce
* 2 red onions
* 1 fennel bulb
* 1 bunch of spring onions
* 3 tbsp olive oil, coconut oil or butter, plus
extra for greasing
* 2tbsp honey
* ½ tbsp mixed spice
* ½ tbsp ground cumin
* Thumb-sized piece of ginger, peeled
and grated
* Small bunch of roughly chopped herbs. I like
to use coriander
* A handful of nuts or seeds, toasted
1. Preheat the oven to 200°C/400°F/gas
mark 6.

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2. Wash all the veg and peel any tough
skin (keeping this for stock) as best you
can. If you are using spring onions, peel
off their outer tougher skin and trim off
the hairy ends.
3. Trim the top part of the romaine and
cut it into quarters. Roughly chop the
veg into even-sized pieces and arrange
in a lightly greased roasting tin.

AROMA-THERAPY
Saffron adds a celebratory
element and has a wonderfully
aromatic effect as it cooks

Land & Sea:
Secrets to
Simple,
Sustainable,
Sensational Food
by Alexandra
Dudley (£25,
Orion)

4. Combine the oil or butter with the
honey, mixed spice, cumin and grated
ginger, stirring to combine. Pour this
over the vegetables and roast in the oven
for about 30 minutes, tossing halfway
through. The roots should be cooked
through and starting to char.
5. Transfer your salad to a large serving
plate and sprinkle over your herb of
choice as well as a handful of toasted
seeds or nuts.

May 2018 BA LA N CE

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FARMS
COLD BREW
COFFEE
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taste better.
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47



Table of Contents for the Digital Edition of Balance May 2018

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