Marrakech Chicken and Lentils

1tbsp 100% Pure Virgin Coconut oil
4 skinless chicken breasts chopped into pieces
170g wholemeal flour
225g brown lentils, rinsed and picked over
1 bunch spring onions, chopped
12 whole dried apricots (3 oz.), quartered
140g golden raisins
55g fresh parsley, chopped
1/2 tsp fresh ginger, chopped
1/2 tsp Salt, or to taste
1/4 tsp each ground allspice, cinnamon, cumin and red pepper (cayenne)
120ml water with 1 teaspoon of vegetable Bouillon powder dissolved into it

Heat oven to 180°. Heat the coconut oil in a frying pan Coat the chicken pieces with flour, shaking off excess. Add to frying pan and cook until lightly browned, about 5 minutes. Remove and place on a plate. Add lentils, spring onions, apricots, raisins, parsley, ginger, salt and spices to frying pan. Cook, stirring, for 1 minute. Transfer to an oven proof dish. Put the chicken on top. Add water, cover and place in oven. Bake 30 minutes, uncover and bake 20 minutes longer or until chicken and lentils are tender.

Roasted Chicken Breast with Salsa Verde

1 Tbsp of capers, rinsed and drained
1 or 2 oil-packed anchovies, rinsed and chopped
2 garlic cloves, chopped finely
1 Tbsp of fresh lemon juice
Grated zest from one lemon
2 cups of fresh parsley leaves
1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
1/3 cup of extra virgin pine nut oil
Salt and pepper to taste
6 chicken halves, boned, with skin on

To make the sauce, combine all the ingredients except oil. Puree until finely chopped. Slowly add the oil until smooth.

To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast.

Reserve some sauce to top the finished meal. Set in a baking dish and brush with a little pine nut oil. Roast in oven until done (about 20 minutes). Serve with a little more sauce spooned over the top.

Indian Chicken Curry

3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp grated fresh ginger root
1/2 tsp white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 Tbsp tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Sesame Oil Chicken Wings