Beetroot Chicken

 

A delicious winter-warmer that blends sweet and sour flavours together perfectly…

If you’re looking for a scrumptious and relatively healthy option for dinner then this is exactly what you need! The mix of beetroot, cranberries and purple grape gives it a wonderful sweet and sour taste and the spinach gives you a great portion of leafy greens. So eat up and enjoy!

• Purple grape juice
• Whole chicken or 12 Chicken thighs
• 80g dried cranberries
• 4 beetroot
• 1 tin of kidney beans
• 500g spinach

Wet ingredients

• 2 heaped teaspoons of green seasoning
• Juice of 1 lime
• 1 tbsp of honey
• 1/4 tsp almond butter (or regular butter if you eat diary)
• 2 tbsp dark soy
• Olive oil
• 1 teaspoon Lea & Perrins
• 2 Bird’s eye chillis
• 1 tsp balsamic vinegar

Spices:

• 1/4 dried ginger
• 1 tsp black pepper
• 2 tsp white pepper
• 2 tsp provincial herbs
• 1/2 tsp five spice
• 2 tsp of sea salt
• 1 tsp of turmeric

Green seasoning (a Trinidian must-have):

• 2 heaped teaspoons of chopped spring onion
• 1 green pepper
• 1 garlic bulb
• 1 onion
• 1 Birdseye chilli
• Thyme
• Rosemary
• Chives
• Coriander

Method:

Combine all the wet ingredients and spices in a blender so they all begin to infuse. Then pour this mixture over the chicken thighs and leave it to marinate for one hour.

Heat a dash of oil in a pan and add the thinly sliced beetroot and the chicken with all the marinade. Allow the chicken to cook until it’s golden brown.

Add the kidney beans, spinach and cranberries to the above and stir in 300ml of purple grape juice. Leave to simmer for 30 minutes with the lid on.

Then serve with brown rice, sweet potato or quinoa.