Curried Chicken with Coconut Rice

This recipe is very easy and quite versatile. If you don't like dealing with whole chickens, just buy a tray of thighs, thigh strips, or any bird part you want. And don't worry about serving with cilantro if you don't like it, you can always tame the heat with some lime.

• 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (or any chicken parts you may have, like a tray of thighs / solomillos)
• 4 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• coarse salt
• 1 tablespoon vegetable oil
• 5 garlic cloves, minced
• 3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
• 1 medium yellow onion, diced small
• 2 tablespoons tomato paste
• 2 cups basmati rice
• 1 can (13.5 ounces) unsweetened light coconut milk
• fresh cilantro leaves, for serving

Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate

Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

Raw Choconana Pudding

1 avocado
1/2 ripe banana
1/4 cup cocoa powder
1/4 cup honey
1 tablespoon coconut oil
1 teaspoon vanilla

Combine in food processor until pudding-like. May add water

Couscous with lentils

I know this is ridiculously basic, but given Aleix's reactions to my cooking and the fact he ate this last week, I had to share! And you'll see why I need more recipes ;-)


Ingredients, whatever quantity you like!
Broccoli, wholeweat couscous, bouillon powder (optional), cooked lentils* , carrot

Boil broccoli for 5 minutes so it's still crunchy,
add a pinch of low sodium stock powder, and turn off the heat.
pour in the couscous to roughly the ratio of 1 couscuous: 2 water, and leave it to soak in all the lovely green broccoli water.
Stir in the cooked lentils et voila!!

*Lentils: Zoe's hint to boil the lentils, then get rid of that water to replace with clean boiling water and keep simmering for 15' or so makes them easier to digest, as does Soli's suggestion of adding a stick of kombu. Don't add salt though! I've been adding a teaspoon each of curry , cumin and coriander powder at the clean water stage, then using them as finger food for Aleix or to add to salads or any other grain.