HERBED CHICKEN AND PORTOBELLO MUSHROOMS IN COCONUT GRAVY
Ingredients:
Chicken thigh fillets, trimmed of all fat and cut in strips
Himalayan salt
Cracked black pepper
Mixed dried herbs
Mix everything together and marinate overnight.
Olive oil
Portobello mushrooms, cut in strips
Coconut milk
Salt and pepper for seasoning
Cherry tomatoes
Stir fry the chicken strips in olive oil. When half cooked, add the rest if the ingredients. Simmer until chicken is cooked thoroughly and coconut milk has thickened. Adjust seasoning to your liking.
ZUCCHINI NOODLES
Ingredients:
Zucchini
Salt
Mixed dried herbs
Olive oil
Salt and pepper for seasoning
Shred zucchini to resemble noodles. You can do this with a serrated peeler, a mandoline or use a knife to julienne the zucchini.
Add salt and let sit for 15 minutes. You will notice a lot of water coming out from the zucchini. Drain that, rinse in water then strain for 30 minutes.
Boil water in a saucepan and cook the zucchini noodles for a minute, make sure it is not soggy.
Strain the noodles and put in cold water to stop further cooking.
Season with olive oil, herbs, salt and pepper.
ROASTED BELL PEPPERS
Bell peppers, in a variety of colors
Torch
Olive oil
Garlic, chopped
Vinegar
Salt
Pepper
Use a torch to char the outer skin of the peppers. Put it all in a bowl and cover for 30 minutes. The steam will help loosen the skin for easier peeling.
Do not rinse the bell peppers. Scrape charred skin with a knife, deserts and cut in strips. Marinate in olive oil, garlic, salt and pepper.
Arrange everything on a plate and enjoy!
