Posted on November 03, 2015 by Jenny Cromack

On Sunday I had a busy day at home reorganising my house, washing skirting boards and de-frosting freezers!!  However, I must say it was extremely satisfying!

Because I was home all day it gave me perfect opportunity to do a big batch cooking. I had a perfect executed plan of cooking that involved most pans I own, but resulted in me having lunches and dinners pretty much prepared for 2 weeks!  One of the things I like to do is roast chicken!

I have a couple of recipes I like to use but one of my favourite and most simple is stabbing an orange multiple times and popping it into the chicken’s cavity with a bunch of fresh herbs (if you don’t have any using dried mixed herbs is fine). Slice the skin of the chicken slightly in multiple places and pop a slice of garlic in, add a tsp of oil and rub all over the chicken. Add a crack of black pepper. Cook 30 mins for every 500g then an additional 30 mins.

Once the chicken is cooked pull out the orange and squeeze over the chicken to add to the lovely orange flavour of the chicken. I pop the chicken in a container and use for breakfast with eggs, as a snack, in my salad or in my Roast Chicken Coconut Curry,the recipe for which is below!

This recipe can be used with chicken breast but the roasted chicken is much better!

If you’re using the left over chicken , this takes about 20 minutes to cook.

Ingredients

• Brown rice
• 1tsp paprika
• 1tsp curry powder
• 1tsp flour
• 1 onion, chopped
• 1 pepper, sliced
• mushrooms (handful chopped)
• 1 clove of garlic
• 1 can good quality coconut milk
• 1 low salt chicken stock cube
• twist black pepper
• left over roast chicken
• Method

This really is a simple curry that can be adapted to add whatever veggies you want. I often put frozen peas in mine.

First things first get your rice cooking as that is what will take a little bit more time.

Add a little coconut oil to a pan and brown off the onion add the paprika, curry powder and flour and stir together (add more curry powder if you want more of a kick)

Once the aromas start to come through add the coconut milk and stock cube and stir in.

Add the mushrooms pepper and let it simmer for 10 mins. add the chicken, season and leave to simmer for 5 mins,  simmering on a low heat just adds to the flavour.

It really is an easy recipe that you can make using up leftcover veggies and can be make in bulk and frozen! Enjoy!