I think with these quick and easy meals that are good for both the goose and the gander (i.e. you can also get a baby purée out of it) and able to be made in under 30 minutes, I’m definitely giving Jamie Oliver a run for his money.
If you cannot have them that often on your table, you might want to get a liquid multivitamin supplement.
Haven’t tried cooking Asian greens before? Dont be scared – most of these greens come from the same plant family as our beloved broccoli and cabbage and taste similar. None require long cooking; on the contrary, most Asian greens should be cooked quickly, sealing in their sweetness by stir-frying or steaming.
STICKY BLOOD ORANGE CHICKEN WITH ASIAN GREENS
8 chicken thighs with the skin off
1 large knob of ginger, approximately thumb size, grated
1 bunch of Chinese broccoli
1 bunch of baby choysum
3 baby bok choy
1/2 cup of rice wine vinegar
1/2 cup of water
1 tablespoon of caster sugar
Juice of a blood orange
1 tablespoon of breakfast marmalade
Place the chicken thighs in a saucepan and cover with water. Add a third of the ginger to the water and bring to the boil. Simmer the chicken for 10-12 minutes or until poached through.
The Chinese broccoli and baby choysum should be cut in half and the baby bok choy quartered and then placed in a steamer basket over the poaching chicken.
REMEMBER – set aside some greens for bubs (blend with some boiled water and a tablespoon of farex for a smooth consistency).
In a small saucepan, bring the vinegar, water, caster sugar, a third of the ginger and the juice of half the blood orange to the boil. Pour over the steamed greens when they have finished cooking and set aside.
In another small saucepan, melt the marmalade with the remaining blood orange juice and the remaining ginger. Brush over the poached chicken and then grill for 5-8 minutes or until the glaze begins to brown.
Place the greens on a plate and then top with the chicken to serve.