Who does not love bacon????? I think that bacon is like a small piece of heaven that God gave us to make our lives more exciting. I think that bacon added to any dish adds an edge to the flavour of that particular food. When I saw this recipe I was quite excited and couldn’t wait to try it. Chicken, bacon and honey….. that should be a bigger piece of heaven. I had this with sweet chilli sauce and I was quite happy with the results. I got this recipe from Kayotic Kitchen but I substituted the coarse mustard for yellow mustard as that was what I had at the time. I think that this would be a great snack/appetizer to offer to guests. Hope you guys will like it too. Happy COOKING!
· 1 pound boneless chicken breasts
· 20 thin bacon slices
· 3 tbsp honey
· 2 tsp (coarse) mustard
· fresh lemon juice
· salt (optional)
1. Preheat the oven to 225 degrees
2. Cut the chicken fillets into thin strips. Not too thin.Sprinkle salt on them if you like
3. In a bowl and combine 3 tbsp honey with 2 tsp mustard.
4. Squeeze in about a tbsp or more of lemon juice
5. Wrap the bacon around the chicken strips.
6. Place them in a roasting tray or on a cookie sheet, brush them with half the marinade
7. Bake them in the oven for about 10-13 minutes then flip them, brush the other side with the remaining marinade and bake for a further 10-13 minutes
8. Serve when hot.
9. HAPPY EATING!!
A couple of my readers have been urging me to post a few healthier recipes once in a while seeing as they are all trying to loose some weight. According to my cousin Ciku its time for operation nyorosha tumbo (flatten stomach). I tend to love green salads. Unfortunately for you guys I did not mix this one, I bought the premixed out available in the fresh food section of Nakumatt, they sell it for Ksh.99/=. I think they mix baby spinach and romaine lettuce, it is great. If you do not want to buy the premixed one you can make your own using lettuce, rocket, baby spinach etc. I then added one tomato, grated half a large carrot and sliced half a small onion into it. I reckon it’s quite a healthy meal save for the fact that I am obsessed with 1000 island dressing so I used that. I think it would be just as great with the healthier and less fatty dressing.
The chicken is about 270 cal per serving and it tastes great. The biggest advantage to it is how fast it is to make, I came from the office yesterday at around 6.05pm I sliced the chicken mixed up the marinade and chicken and was of to work out by 6.15. Came back at 7.30pm put it in the oven hit the shower and by the time I was out dinner was ready :-). HAPPY COOKING!!
- 500g chicken breast fillet
- 60ml (¼ cup) olive oil
- 80ml (1/3 cup) lemon juice
- 1 teaspoon of cayenne pepper (optional)
- 3 tablespoons fresh coriander
- salt and pepper to taste
- Green salad (pre made)
- Slice put the breast fillet into strips
- Combine the olive oil, lemon juice, cayenne pepper, coriander, salt and pepper in a bowl
- Place the breast into the bowl and mix up.
- At this point you can place it in the fridge to marinate or cook immediately
- Bake for 15-20 mins or until tenderloins are tender ( when I make enough just for me about 10 mins is enough)
- Serve with the green salad
NB: You can swap the coriander for oregano if you wish. Many people say chicken goes well with oregano but i honestly can not stand that herb but I guess you can always try it for yourself.
- 1 whole chicken (about 1.5 kg)
- 2 medium sized lemons
- 2-3 teaspoons of olive oil
- 2 teaspoons freshly ground pepper
- 4 teaspoons dried rosemary (if you can get fresh even better)
- 1/2 clove of garlic (lightly crushed when bulb is whole)
- Preheat oven to 250°C
- Remove the chicken from the fridge about 30 minutes before cooking.
- Clean the chicken thoroughly with cold water then dry it with a towel
- salt and pepper the cavity of the chicken
- Clean 1 lemon and prick it all over using the tip of a sharp knife or fork. Put inside the chickens cavity with 2 teaspoons of rosemary and garlic.
- Season chicken with the olive oil, salt and pepper. Squeeze about half of the remaining lemon on the chicken rubbing well to ensure it’s evenly seasoned. Finally rub the remaining rosemary on the chicken.
- Reduce the oven temperature to about 200°C. Place chicken on middle shelf and cook for about 1hr.
- Cooking time will vary depending on the oven used. Chicken is done if chicken is pricked and the juices are clear.
- Serve with Potatoes or roast veggies
I originally got the idea of this dish from another Kenyan blog called Jikoni Konfidential. I tried it and really liked it so I did some research and found that the dish is called Batata Harra a Lebanese dish that is usually served as an appetizer. So I combined a few recipes and this is what made my mouth happiest 🙂
- 3 potatoes peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves of garlic
- ½ red bell pepper, cut into thick short strips
- ½ yellow bell pepper, cut into thick short strips
- ½ cup of coriander (Dhania) leaves, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of cayenne pepper
- ½ teaspoon of coriander powder
- ½ teaspoon garlic powder
- salt and fresh pepper to taste
- oil for frying potatoes
- Heat water in a sauce pan till just about to boil, add a little salt, the garlic powder and potatoes.
- let boil for about 5 minutes (till the potatoes are lightly cooked, but not cooked through)
- Heat oil in a wok or sauce pan
- drain potatoes and dry with towel
- Fry potatoes until crisp. Set on a paper towel to drain
- In another pan heat olive oil then add onions, garlic, red and yellow peppers, coriander powder and cayenne pepper and sauté.
- Add potatoes, season with salt, pepper and lemon juice.
- Add ¾ of the coriander leaves and mix well.
- transfer to a plate and garnish with the remaining coriander.
So at the end of the night this is what my plate looked like. If any of you try it please let me know how it goes 🙂