Beetroot chicken

You may have noticed that there isn’t any chicken in the featured image. It turns out if you cook chicken and beetroot in the same pan it ends up looking a bit like a crime scene. So have a picture of my nice stir-fried veggies instead.

This recipe was originally supposed to be Jamie Oliver’s Gorgeous Greek Chicken, but it turned out having very little in common with the original recipe. Before we get to the chicken part lets chop up some veggies for the stir-fry. I thinly sliced half of a large white radish, two carrot, and half an onion. I chucked that in a frying pan with some olive oil and about a tsp of garlic. When the carrots started to get soft I added some broccoli florets and some diced capsicum.

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Set your lovely veggies aside, chop up your chicken, and thinly slice your beetroot. Toss your chicken in the oregano, all spice and lime juice before chucking it in the pan with some oil and the beetroot. Put some hot water on to boil for the couscous. Cook the chicken and beetroot, stirring regularly until the chicken is cooked, the beetroot is soft, and everything is bright red.

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Make up some couscous and serve. If you’re a bit squeamish I suggest hiding the chicken under your veggies when you dish up your plate. Despite its unusual appearance it was quite yummy.

Ingredients

  • 3 small beetroots
  • 400g of chicken thighs
  • 2 tsp of oregano
  • 1 tsp of ground allspice
  • The juice of 1 lime
  • 1 tsp of garlic
  • Stir fry veggies of you choosing

Method

  1. Slice up and cook your stir-fry veggies with the garlic, then set them aside
  2. Chop up your chicken, and thinly slice your beetroot
  3. Toss your chicken in the oregano, all spice and lime juice before chucking it in the pan with some oil and the beetroot.
  4. Put some hot water on to boil for the couscous.
  5. Cook the chicken and beetroot, stirring regularly until the chicken is cooked, the beetroot is soft, and everything is bright red.
  6. Make up some couscous and serve

 

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