CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW.

Something a little different tonight. Big on spice and big on flavour. Vibrant with colour and definitely a feast for the eyes! Also amazing as a vegetarian dish.

1 tsp vegetable stock paste or 1 stock cube.

Green olives halved (I didn’t have any on hand).

Preheat your oven to 180c. Begin by cutting the eggplant, zucchini and sweet potato in large chunks, placing them in a tray, lightly drizzling over olive oil and a sprinkling of salt. Bake until golden.

Place a pot of water over medium high heat and poach the chicken till cooked. Once cooked let it cool. (You can definitely cook the chicken in the sauce, though I wanted shredded chicken).

To prepare the sauce, add the olive oil and onion to a deep wide pan and caramelise for approximately 3 minutes. Add the roasted garlic and sauté for a another minute, followed by the harissa and ground spices.

Dilute the stock paste or cube in the water and pour into the pan with the crushed tomatoes. Grate in the orange zest and place the lid on to simmer for approximately 5 mins. During this time begin shredding your chicken then add it to sauce along with the chick peas and stir. Add the roasted vegetables and stir them through very gently. Allow to simmer for approximately 20 minutes (if you need to add more water you can do so to create more of a sauce as it simmers). Check for seasoning.

Once ready, serve with couscous and garnish with plenty of currants, sliced almonds, coriander and green olives (or parsley).

 CHICKEN AND VEGETABLE MOROCCAN INSPIRED STEW. Something a

Hit the save button cause you’ll want to make it ASAP! 🌶 This recipe also works wonderfully in the oven as a roast too. Be sure to check out my post from November 18, 2020 for the oven roast version. Also accessible from my website under the poultry category.

Combine all ingredients into a food processor and blend completely.

Wash, pat dry and butterfly the chicken. Pour half of the peri peri marinade all over and the chicken leaving it to marinate for a few hours in the fridge.

With the other half of the marinade, pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients. Set aside until serving.

Cook the whole chicken flat on your bbq until ready and serve with the peri peri sauce. Be sure to keep some distance between the chicken and your hot coals when barbecuing, this way it doesn’t cook to quick, burn or remain raw on the inside.

 BBQ PERI PERI CHICKEN. Hit the save button cause you’ll

Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and Garlic

I made my own prawn stock from the shells which took this dish to 💯 💯 💯 !! I wouldn’t even bother with quantities of ingredients, can’t go wrong!!👌👌

 Chicken & Prawn Paella 🥘 🇪🇸 Suuppper tastey!🤤🤤🤤 Onion and

Hearty, simple and comforting. Kotosoupa Avgolemano (κοτόπουλο  Σούπα αυγολέμονο). Authentic Greek lemon chicken soup, a trademark dish that has nourished generations. Especially during winter. 🇬🇷 .

 Hearty, simple and comforting. Kotosoupa Avgolemano

Not the prettiest dish but definitely one of the yummiest, wholesome and comforting dishes my mother always made. Kokkinisto kota mai patates (chicken cooked in a red sauce with potatoes). It was always a good day when something kokkinisto was simmering in the pot when I got home from school! .

4-5 large potatoes cut into large wedges.

Check out my highlights to watch how it’s made 🎥. Kali orexi friends!

 Not the prettiest dish but definitely one of the yummiest

It’s officially Avgolemano season! There are so many ways to enjoy it too 🥚 🍋. With beef, chicken, fish, even as fricassee, lahano (cabbage) dolamdes or evening stuffed zucchini’s (one of my favs).

 It’s officially Avgolemano season! There are so many ways

My delicious spiced tomato sauce used for Soutzoukakia baked with chicken and potatoes.

Comforting and perfect for the cooler winter nights. Your family will love it!

Arrange the chicken and potatoes in a large baking tray. Set aside in the fridge and begin the sauce.

Preheat your oven to 180C. Place a small saucepan over medium high heat and cook combine the olive oil, onion and garlic. Cook for approximately 2 minutes or until it starts to sweat.

Add the crushed tomatoes and let it come to a simmer. Once it has reached a simmer add the white wine and allow the alcohol to cook off for approximately 2 minutes.

Add the bay leaves, cinnamon stick, ground cinnamon, all spice, oregano and season with salt and pepper. Add the water and allow the sauce to simmer on medium heat for approximately 15-20 minutes or until the sauce reduces. Taste as season if necessary.

Once the sauce is ready, spoon it all over the chicken and potatoes (if you intend to prep this dish in advance, let the sauce cool down completely before adding it to the chicken and returning it to the fridge). Add an additional 1/2 cup of water to the tray. Cover tightly with aluminium foil and bake for 1 hour then an additional 20-30 mins uncovered to develop some colour and a richer sauce.

 Aromatic chicken and potato tray bake. My delicious spiced

🍋🍋🍋 Egg lemon chicken and vegetable soup with kitheraki (risoni pasta).

It’s officially Avgolemano weather! 🥶 and there is nothing more comforting than a bowl of this trademark dish. Avgolemano can be created many different ways. In soups without vegetables, with different meats and in other dishes such as stuffed zucchini’s or Fricassè.

A dish that has nourished so many generations and should continue to 🙏.

 🍋🍋🍋 Egg lemon chicken and vegetable soup with kitheraki

Get tzatziki with it 🖐. I feel like we ate a lot of chicken this week 😫🤣. Anyway, those lemon potatoes truly have a place in my heart 💖... random post, cause I felt like it. Tsaoooow 👋👋👋 .

 Get tzatziki with it 🖐. I feel like we ate a lot of chicken

Fassolakia kai kotopoulo sto fourno. Baked green beans and chicken.

Another quick, ‘combine all ingredients’ for dinner tonight.

This dish is so versatile, you can add other veggies such as carrots, potatoes or artichoke hearts. I kept it quite simple tonight as we enjoyed it with a type of pilafi with roots from Constantinople which is my father-in-law’s favourite. I’ll share that with you in the next few days.

Here’s the recipe for tonight’s bake! You can use any cuts of chicken you prefer.

2 marylands - (a cut of chicken with the drumstick and thigh connected).

Preheat oven to 180C. In a large tray combine all ingredients but the chicken. Once all ingredients have been combined, arrange the chicken pieces within the green beans and spoon a little of the tomato over the chicken and give it an extra seasoning.

Cover with aluminium foil and bake for approximately 1 hour then uncover and bake till the chicken develops a nicer colour and crispy skin. Enjoy with rice and plenty of bread

 Fassolakia kai kotopoulo sto fourno. Baked green beans and

Baked chicken with green beans ~ Fassolakia mai kotopoulo sto fourno 🍗 🍅 🌿. This week has been soooo busy! I’ve been resorting to my quick dishes and this one is definitely one of our favourites.

No pre cooking! Simply throw it all in and bake! Make sure you’ve got plenty of bread for this one cause look at that zoumiiiii (sauce) 🥖.

Preheat oven to 180C. In a large tray combine all ingredients but the chicken. Once all ingredients have been combined, arrange the chicken pieces within the green beans and spoon a little of the tomato sauce over the chicken and give it an extra seasoning.

 Baked chicken with green beans ~ Fassolakia mai kotopoulo

Something a little different tonight and when I say different I mean, something I’ve never made before (would you believe?). Pretty simple to prep early on in the morning which allowed me to focus and play with my daughter for the rest of the day. Chicken breast stuffed with sundried tomatoes, cavalo nero and mozzarella cheese. The chicken breasts were marinated with

 Italian herb mix, fresh garlic salt and pepper and baked in the oven at 170 C 🤩🤩🤩. .

 Something a little different tonight and when I say

Cabbage dolmades filled with beef and rice, plenty of fresh mint, dill and parsley, finished in an egg lemon sauce. 🍋 .

Confession. When I was a child, I wasn’t a fan of lahano (cabbage) 🥬 dolmades. But over the years I came to appreciate this traditional dish and how delicious it is.

Mum, I’m sorry for the times I stomped my feet when you cooked this. ❤️😘❤️😘.

 Cabbage dolmades filled with beef and rice, plenty of fresh

One of our new favourite weekly meals. Lemon chicken breast cooked in a

. So tender it falls right apart. With minimal ingredients it packs so much flavour 🍋.

Head over to my highlights to watch how I create this dish 🎥.

 One of our new favourite weekly meals. Lemon chicken breast

Tomorrow is Tsiknopempti! The day we feast before Lent begins. Incase you’re feeling for some souvlakia tomorrow, here’s  a video of how I prepared mine.

As always and in the past, I’ll be sharing many vegan dishes during the time of nisteia. Some Greek and some not so much but it’s nice to shake it up and get creative in the kitchen with plenty of substitutes for meat and diary🥰🙏😘. My highlights are already full of vegan dishes for you to try 🙏❤️.

 Tomorrow is Tsiknopempti! The day we feast before Lent

Comforting and perfect during these chilli winter nights, also delicious with other choices of meat. I’ve shared this recipe a while back, here it is once again. Hope you love it!

500g kritheraki aka risoni or orzo pasta.

Preheat the oven to 180 C fan forced. Lay the chicken pieces out on a large baking tray.

In a small pan sauté the onion and garlic in olive for 2 minutes then transfer it to the tray pouring it over the chicken. To the tray add the crushed tomato all over, white wine, and water. Place the cinnamon, cloves and bay leaves into the liquid and sprinkle with oregano and season. Cover tightly with aluminium foil and back for 1.5 hours.

Remove the aluminium foil and pour the kritheraki around the chicken into the liquid. Add another cup of water into the sauce as extra for the pasta to cook in. Return uncovered back into the oven and bake for approximately 20 minutes checking occasionally if you need to add more water (this is possible as the sauce can thicken faster than the pasta can cook). Serve immediately and sprinkle generously with grated myzithra or your favourite cheese. Kali orexi!

 Chicken Giouvetsi. Comforting and perfect during these

Burrito bowls for dinner tonight to cool us down. Another one of our summer favourites that also makes for perfect leftover lunches the next day!

Here is my Mexican chicken spice mix I’ve adjusted to our liking but you can add less or more of whatever you’d like!

Cook one whole diced onion in olive oil until softened, add spice mix and cook for a minute or two to remove the raw spice taste. Add chicken breast strips (3-4 breasts) and cook till browned and ready.

Serve with rice, guacamole, Pico de Gallo, black beans, charred corn and coriander. Delishhhhhhh!!

 Burrito bowls for dinner tonight to cool us down. Another

It’s true. Us Aussies (especially living coastal) don’t cope well in winter so it’s all about the comforting and warm dishes at the moment. This delicious pie recipe stems off of an amazing pastry chefs who is based in Melbourne,

To begin, place the diced chicken in a bag with the flour and shake it to coat the pieces.

Place a deep pan or pot over medium high heat. Add the olive oil, onion, garlic and leek sautéing for approximately 5 minutes or until the leek wilts and breaks down.

Add the chicken and cook, stirring constantly for another 3-5 minutes then add the carrots, corn and mushrooms.

Pour in the chicken stock, add your seasoning and allow it to simmer until the liquid reduces right down to a gravy like consistency, approximately 20 minutes. Turn the heat off and stir through the peas.

Preheat your oven to 180C fan forced. Transfer the chicken filling into a large tray and begin to cover with layers of fillo pastry, brushing lightly with oil between each one. Scrunch and roll any overhanging fillo to create a boarder around your tray and brush with a final coat of olive oil.

Sprinkle black and white sesame on top and bake until the fillo is golden and crispy.

 Winter Chicken Pie. It’s true. Us Aussies (especially

I was very indecisive about dinner tonight but then the thought of Spanish Paella came to mind. Where’s the seafood you ask? Great question. I refused to go back to the shops after only just returning lol.

So tonight it was a simple chicken Paella. Smokey good quality Spanish paprika and saffron to give the paella its signature taste. I also had a few sugar snap peas on hand so I used them as a garnish.

 I was very indecisive about dinner tonight but then the

Home made souvlakia for Father’s Day using chicken thighs, red and green capsicums and Spanish onion bathed in the beautiful marinate I’ve shared in my previous most 🍋🌿🏺. Delicioussssss!

 Home made souvlakia for Father’s Day using chicken thighs

 🤩. Kokkinisto kotopoulo mai macaronia (chicken cooked in a Greek style tomato sauce with spaghetti). Just as I remember it 🤩😭.

Head over to my Instagram highlights to watch how I cook this amazing dish! It’s one of our fav dishes to eat in Greece 🇬🇷 ☀️.

 It’s World Pasta Day! #initiateCARBFEST  🤩. Kokkinisto

My no fuss quick and tasty paprika chicken marinade roasted with lemon potatoes, zucchini and cherry tomatoes .🍋 🌿 .

My parents joined us for dinner tonight ❤️❤️. We also enjoyed fresh fava dip, marinated onions and a Greek salad. .

Not a traditionally Greek chicken dish, but it’s definitely full of Greek flavour. ❤️

 My no fuss quick and tasty paprika chicken marinade roasted

Traditionally made with tender beef, this week I made it with chicken. Fall of the bone free range chicken, cooked in a Greek tomato sauce finished off with orzo pasta baked in the oven. .

This dish is definitely one of those nostalgic ones, takes me right back.

I’ve added this dish to my highlights for your yummy convenience ❤️👌.

 Chicken Youvetsi Traditionally made with tender beef, this

It’s just as I remember 🤩. Kokkinisto kotopoulo mai macaronia (chicken cooked in a Greek style tomato sauce with spaghetti). Although in many cases, in Greece this dish is actually made with kokora or rooster which I absolutely love too. If you’re feeling extra, try it with olive oil chips 🤤.

Head over to my highlights to watch how I cook this amazing dish! It’s one of my fav dishes to eat in Greece 🇬🇷 ☀️.

 It’s just as I remember 🤩. Kokkinisto kotopoulo mai

This was such an easy dish to put together. I briefly caught it on tv today and instantly decided we were having it for dinner.

Sweet cherry tomatoes, capsicum, both fresh and roasted, artichokes, Kalamata olives and feta cheese. Basically most of the ingredients you’d add to a Greek salad cooked with chicken, served with brown rice. It was delicioussss!

The entire time I was cooking and filming, my baby was doing somersaults!

 . I love knowing that she can hear me speak. It’s such a special and wonderful feeling, especially as I cook. I hope she’s taking notes 📝 👶🏻🤔 hehe never mind, mama’s been working on something special dedicated to her 🥰.

Also, I’ve added the method to my highlights for your future reference 👌🌸.

 This was such an easy dish to put together. I briefly

 Hungry? Me too. #lunch #food #foodie #foodlovers #instagram

The one ingredient I buy bags of every week are lemons 🍋 🍋. We drench and marinate everything in the juice and zest 🤤🤤.

Tonight, it’s roast chicken with sweet potato, fresh fennel and wedges of Spanish onion bathed in Greek olive oil and 🍋🍋🍋🍋👌. .

 The one ingredient I buy bags of every week are lemons 🍋 🍋

We all have our go to recipes. Home made Teriyaki sauce is one of mine. It’s versatile and can be used on almost anything. Tonight we had it with strips of chicken breast and green beans 🤤. Here’s the yummy recipe:

In a little oil cook chicken strips, slices of beef or grill salmon. Just before it’s ready pour the teriyaki sauce on top and cook for afew more minutes. Garnish with fresh Spanish onion or spring onions and sesame seeds.

We absolutely love a fried egg on top of chicken or beef! Worth a try and so simple to prepare!

 We all have our go to recipes. Home made Teriyaki sauce is

Something a little different tonight and it doesn’t skip on flavour! Peri Peri Dutch oven roasted chicken 🍗 🌶 . Hit the save button cause you’ll want to make it fast!

Wash and pat dry your chicken and place it into a Dutch oven. Pour half of the peri peri marinade all over the chicken and in the cavity leaving it to marinate for a few hours in the fridge.

Preheat your oven to 180 C. Pour 1/4 cup of water at the bottom in the Dutch oven then give the chicken a drizzle of olive oil. Place the lid on and transfer to the oven allowing it to cook for one hour.

With the other half of the marinade, simply pour it into a small saucepan and cook it over medium high heat for 5-10 minutes to cook the ingredients.

After the first hour of cooking the chicken, open the pot and spoon some of the delicious liquid over the chicken then recover and cook for an additional 15 mins.

After 15 minutes remove the lid and allow the chicken to develop colour uncovered until nicely browned and rich in colour. Serve with the sauce and enjoy!

 Something a little different tonight and it doesn’t skip on

My favourite kinds of souvlakia are home made with plenty of capsicum and onion to flavour the meat. In this batch I used chicken tenderloins. Juicer than the breast and not to fatty like the thigh cuts. Perfectly charred without the use of a bbq and enjoyed with plenty of tzatziki! 🌿🥒.

What’s your fav type of souvlaki? Mine is chicken and lamb.

 Some souvlaki for the soul ❤️. My favourite kinds of

Tonight’s impromptu dinner, simple chicken and veg. Though when made with love it’s so much more delicious, right? ❤️🍅.

Head over to my Instagram highlights for the full method.

 Tonight’s impromptu dinner, simple chicken and veg. Though

Chicken tray bake with potatoes, fennel and okra.

A quick dish to prepare and perfect when you don’t have much time to spend cooking.

There aren’t many okra fans out there because of its texture once it’s cooked. Follow the advice in my method to avoid soggy okra 🤩.

1 large sweet potato - cut into large chunks.

Preheat oven to 180C. Simply add the potatoes, sweet potato and fennel to a large tray. Place the chicken pieces amongst the vegetables then place the okra last (keeping the okra on top of the ingredients means they will not become soggy in the sauce, and will bake with a nice texture).

In a large pouring jug combine all the ingredients and stir well. Pour the sauce all over the chicken and vegetables and add one final drizzle of olive oil and a sprinkling of salt.

Cover tightly with aluminium foil and bake for approximately 1.5 hours then uncovered for 20 minutes or until the okra and chicken develop colour and crunch.