Tag Archives: #chilli

Air Fry, Dinner, Oven, Paleo, Primal

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

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Doing the 21-day Primal Reset has really stirred up the creativity and resulted in this very clean and healthy indulgence.

As much as we love our Texan BBQ Niblets we’re looking to cleanse our systems – along with our lifestyle – so the bottle sauce had to go.

No need to miss out though – where there’s a will there’s a way, and the proof is in the pudding, (or in the niblets)!

We love our Thai flavours and as we’re choosing to avoid all the nasties and prepare our sauces from scratch, hubby got his creativity on and nailed it first time.

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

Ingredients (serves 4)

Rating: 1 out of 5.
  • Marinade
    • 1 red chilli, seeds removed and chopped
    • 1 bunch coriander, stems only, some leaves to garnish
    • 1/2 lime, juiced
    • 4 garlic cloves, peeled
    • 4cm piece ginger, peeled
    • 1 tablespoon sesame oil
    • 4 tablespoons olive oil
    • 1 teaspoon organic gluten free tamari soy sauce
    • 5 drops of fish sauce
    • 1 teaspoon pure raw honey
  • 1kg chicken niblets
  • 2 cups wild rice (1/2 a cup per serve)
  • 1 iceberg lettuce (one large leaf for each person)
  • 1 small carrot, a few long strips grated

Method

  • Blitz all marinade ingredients into a paste, cover the chicken and marinate for 30 minutes.
  • Cover a tray with foil and spray lightly with olive oil so wings don’t stick.
  • *Variation: if you don’t have time to marinate, place niblets on foil and dribble paste on spreading around with a brush, so as to baste.
  • Cook in air fryer on 200 degrees for 30 minutes, turning half way.
  • Prepare the rice as per packet instructions.
  • Serve niblets on a large lettuce leaf, topped with wild rice, and a few grated strips of carrot. Squeeze some lime juice over the top, then add the chicken on top. Garnish with coriander.

Play with your food!

Not something you hear every day, but today you have permission. Have some fun with it by removing the chicken from the bone and wrapping it all up in the lettuce leaf. Or, if you’re like me and can’t resist, dig into the chicken, then wrap all the rest up in the lettuce. Devine!

Dinner, Stove Top

Thai Laksa

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This recipe is based on Jamie Oliver’s Thai Style Chicken Laksa from his book “Jamie’s 15 Minute Meals.”

I could dine with Jamie’s daily, so long as he cooks. Whilst he can whip up multi-faceted, three course meals in 15 minutes, I am not a trained chef, nor have the kitchen stocked to the level he does.

I have most of Jamie’s books, (did I mention how great he is?), and I have come to realise I can extract one aspect of his recipe and cook it as a standalone meal – a showstopper in its own right!

I’ve always cooked Jamie’s full version of this meal (including the Chinese five spice chicken accompaniment – worth checking out), however when cooking off-grid I realised, the Laksa element is a star on its own – and filling too. It’s also a great way to introduce a meat-free meal into your diet. 

Meal planning tip: pair this meal in your weekly (or monthly), meal plan, with Beef Rendang as you can share the kaffir lime leaves ingredient – which can seem all too exotic if you aren’t used to it.

Make ahead of time

Like the pressure/slow cooker meals, this meal can be made ahead of time and finished off just before serving. Make the paste and put in the fridge until you are ready to put it all together and eat.

Add any greens you like such as asparagus or green beans.

Thai Laksa

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 teaspoons minced garlic/ 2 cloves of garlic 
  • 2 teaspoons minced ginger / 5 cm piece of ginger 
  • 1 fresh red chilli (seeds removed)
  • 1 teaspoon ground turmeric 
  • ½ a bunch spring onions / shallots 
  • 1 heaped teaspoon peanut butter 
  • 4 kaffir lime leaves 
  • ½ a bunch of fresh coriander 
  • 1 tablespoon sesame oil 
  • 1 tablespoon low-salt soy sauce 
  • 1 tablespoon fish sauce 
  • 300g laksa / vermicelli noodles 
  • 1 head of broccoli, cut into small pieces
  • 1 x 400g tin of light coconut milk 
  • 800ml boiled water 
  • 1 chicken or vegetable stock cube

Method

In a small blender / processor add the garlic, ginger, chilli, turmeric, shallots, peanut butter, lime leaves, coriander stalks (saving the leaves), sesame oil, soy and fish sauce. Blitz to a paste.

Boil the stock, add in the paste, coconut milk, and broccoli and stir. Boil for 2 mins, then add the noodles, turn the heat down to LOW and stir for another few minutes until noodles and broccoli is soft.

Serve with lime wedges, sprinkling with the coriander leaves and slices of fresh chilli.