WHO SAYS VEGGIES ARE'NT FILLING?

Olla peeps,

Trust you and yours are fantastic and you have settled into the now all to familiar grind of the new year😃

So today dinner was inspired by the need to preserve my freshly bought produce as our power generating supply has been rather erratic these last few months.

I have always boasted of the best power supply in Lagos alas! They are now making me almost eat my words but we still have it a lot better than most and for that I am grateful.

Went shopping today and bought some lamb and boneless chicken breast and of course vegetable and bread( I know I know I still can't resist it).

Vegetables included leeks, beetroot, ginger, parsley which I have missed terribly, spinach. Hmmmm thinking if there was anything else. . . 

I already had carrots, garlic, spring onions, lemons and red onions at home . 

You can see the beginnings of a scrumptious meal abi 😃😃😃.

The lamb ended up as Palm oil stew with ground Ede that's a post for another day. On to the chicken dish. 

1 boneless chicken breast 

6 garlic cloves

Half an inch of fresh ginger

Half a red onion

Sea salt

Dry yellow pepper 

Coriander seeds

1Tbsp of coconut oil 

11/2 Tbsps of local raw honey

1 medium sized leek

A small bunch of spring onions 

8 small carrots

A small handful of parsley 

A small bunch of spinach

Half a red onion

Juice of just under half a lemon

In a small food processor I had a bit of left over chopped parsley to which I added a little water, ginger, garlic, red onions, coriander seeds, salt, pepper, honey and coconut oil and blitzed happily away.😃😃😃💃💃💃

I placed the chicken breast in a bowl and cut some slits into it so the marinade would infuse the flesh and poured the marinade over it sealed with cling film and put in the fridge. 

I prepped the vegetables by washing and slicing. This I did just as I put the chicken on to cook.

After a couple hours of marinating in the fridge, I put a frying pan on to hear with some butter( yes I love butter) and placed the chicken in the hot pan with all the marinade and covers with my bamboo steamer cover. After about 10minutes I turned the chicken around for just under 3-4minutes and turned off the burner.

I placed the chicken on a plate to rest and covered it with the bamboo steamer cover.

In the same pan I put in the spinach and cooked till just about wilted added the leeks and onions, stirred for about 2 minutes and added the spring onions, carrots stirred for about 30seconds, added juice of half a lemon turned off the burner added parsley, stirred and viola dinner was ready. 💃💃💃💃

I know I say this all the time( don't understand people who can't eat their own food after cooking it! It truly baffles me) but honestly it was more amazing than I could have imagined. 

Let me know how yours turns out, till I write again and you read again be good no be great to yourself.