Oat-coated Chicken

WP_20141209_005In a flat plate, place a couple of tablespoon of plain oats. Press both sides of the boneless chicken thighs or chicken breast  into the oats so that they stick (preferably after brining the chicken, especially if using the breast). It’s THAT simple; there is no need for other ingredients!

Heat up a pan with some coconut oil. Give it a few minutes to get really hot. Then fry both sides for about 5 minutes; after that lower the heat and cook for a further 10-12 minutes or so on each side. The cooking time will depend on the thickness of the meat.

I decided to cut my boneless chicken thighs into strips. This is what they look like when they’re ready to enjoy:

635537505523311254Some people will ask – Are oats gluten-free? Read about it here.

 

 

Courgettes With Chicken and Goat’s Cheese Stuffing

IMG_4554Ingredients (2 servings):

2 large round courgettes

250g minced chicken

2 teaspoons mixed herbs – oregano, thyme, sage, paprika, curry (add your favourites)

1 scallion, finely diced

1 shallot, finely diced

2 cloves of garlic, minced or diced

1 tablespoon olive oil

1 egg

100g goat’s cheese

handful of fresh parsley

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To make:

Set up a deep soup pot with water and boil the courgettes (whole) for about 15-20 minutes, until they are soft enough to pierce easily with a fork (try not to make deep holes when testing, as otherwise your filling will leak out later!)

When done, remove them from the water and let them cool until they can be handled.

When they are cool enough, cut the courgettes neatly lengthwise and scoop out the insides without piercing through the skin.

If need be, flatten the bottoms of your courgette halves so that they will sit upright in the oven.

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Pre-heat your oven to 180 degrees C.

Fry the onion and scallion in olive oil taking care not to burn them/ let them brown. Add your spices/herbs and then the garlic. Add the minced chicken and the insides of the courgettes and stir often to break up the pieces and make sure it all cooks thoroughly.

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When the chicken is cooked through add the parsley and stir. Let it cool for a few minutes before mixing in the egg and broken up goat’s cheese (keep some for the top) . Scoop the mixture into your courgette halves and top up with more cheese.

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Place in your hot oven for 20 minutes until they just start to brown at the top. IMG_4552

 

This recipe is gluten-free and suitable for those on endo diets.

Miriam's blog – food for the body and food for the mind

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