Fuzzy Green Panda 12 – Chicken salad

 

Chicken Salad

Uses a microwave

350g skinless boneless chicken fillets

¼ to ½ English cucumber, sliced and halved

1 pineapple cut into pieces

1 ripe avocado pear cut into pieces

2 large tomatoes cubed

Half a small lettuce washed and shredded

2 to 3 tablespoons mayonnaise (or low fat mayonnaise and low fat yoghurt mixed)

Prick the chicken well (through the packaging if appropriate) and microwave for 5 mins at 900W.

Allow to cool. Cut into cubes and toss with the other ingredients. Serve with baby potatoes.

Green Fuzzy Panda 11

 

Holiday Chicken

(using a solar cooker and an optional backup source of heat)

This recipe is based on a potjie recipe by the Van Rooyens of Garsfontein. (1) The lemon peel adds zest to the dish. The recipe serves 4-6 people and can be served with a fresh salad and homemade bread. A flat cast iron pot or other black pot can be used.

Sauce

500ml low fat natural yoghurt

250ml dry white wine

10ml dried thyme

10ml grated lemon peel

1 packet cream of mushroom or cream of chicken soup powder.

Salt to taste

4 -6 deboned skinless chicken fillets

1 large onion, chopped

2 green peppers, chopped

1 small packet button mushrooms sliced in half

½ cup rice

200-300g sliced carrots

2 baby potatoes per person, cut in half

100g dried apricots

200g frozen casserole vegetables or green beans

Whisk the sauce ingredients together. Brown onions , chicken and green pepper in a little oil in a cast iron pot on electric stove or gas stove or Bioheat stove(optional). Add the rest of the ingredients. Pour the sauce over the top and replace the lid.

Place the pot in a solar cooker in the sun before 10am and leave until the potatoes are soft (3-5 hours depending on the weather). Can be placed in the sun before work and retrieved after. The solar cooker must then face north in that case. Serve with fresh bread and a green salad.

1. “Potjiekos” by Marlene Hammann published by Human and Rousseau pg 15

Green Fuzzy Panda 10

 

Granny’s Chicken

(uses a solar cooker only)

This recipe is a family favourite and is adapted from a recipe given to me by my mother-in-law. It is a simple no fuss recipe cooked in one pot. It serves 3-5 people.

1 skinned deboned chicken fillet per person

½ cup mayonnaise

½ cup chutney

2 cups water

1 pkt Brown Onion soup

40g rice per person

1 – 2 cups frozen casserole vegetables.

Place the chicken fillets at the bottom of a cast iron pot or black pot of suitable size. Mix the next four ingredients together and pour over the chicken. Add the rest of the ingredients and mix all together. Replace the lid and put the pot in a solar cooker facing the sun or facing north if you are going to be out all day. Serve with green peas and tomato wedges. Cooks in about 3 hours depending on the weather.