Combined healthy chicken recipes, using all aspects of the chicken. Chicken is so versatile and used by a variety of different nations as a protein staple.

Is pumpkin carbohydrate? Oops!

Then this is not a combined recipe, but it is pain-free to cook and super delicious and I didn’t bloat!

Like all scrummy food it really is in the marinade and sauces that get you a mouth-tingling flavour.

1 red chilli sliced finely
Large nugget of ginger, chopped into slivers
Tsp of sesame oil
Half a finger length of lemon grass, thinly diced
Tbs of light soy sauce
Juice of half a lemon
Tsp of lemon zest
Salt and pepper
Half tsp of sugar

2 chicken thighs, fat removed, spread out flat
Slosh around in the marinade
Cut an eighth of a pumpkin into 5mm thick slices
Shred an eighth of a cabbage (or enough for two)

Brown the chicken on both sides.
Add the pumpkin and all the left over marinade so it’s coated too.
Use Jamie’s trick of wetting a piece of baking paper that has been ‘cartouched’ – ie cut into a circle, and place over chicken – keeps it moist.
Let it cook until pumpkin is tender.
Check the chicken is cooked and remove, slice into 1cm slices
Just before that, boil a full kettle, pour over the cabbage in a sieve.
Leave the cabbage in the sieve until the chicken and pumpkin is served
Drain the cabbage and place on plate with knob of butter
Add a little water to the pan, sizzle and pour juice over chicken.

Thai chicken bbq ala Zan


Chicken portions (as many as you need). These are really cheap – bought two (with drumsticks attached for oz $4.15 yesterday).

4 cloves crushed garlic
2 teaspoons chilli paste (or chopped red chillis)
2 tablespoons each grated root ginger and chopped coriander
Grated rind of 1 lemon
1/4 cup lemon juice
2 tablespoons each olive oil, white vinegar

Work a pocket under the skin of each piece of chicken,

Combine all other ingredients in a bowl and spoon some into each pocket.
Brush remaining marinade over the chicken, place in fridge for a couple of

Before cooking, bring chicken to room temperature.

Place skin side down on a medium grill/braai/bbq and cook for 20 minutes. Turn
halfway through cooking.

This chicken can also be cooked in the microwave first for about 6 minutes,
then finished off on the grill/braai/bbq until cooked through (about 5 minutes a side)

Serve with a lovely salad.


Thai chicken burgers

Makes 13 burgers

1 brown onion
4 cloves garlic
2 mushrooms
1 green chilli large
1/2 red pepper
2 eggs
1 eggplant
2 handfuls finely chopped cabbage
1 bunch fresh coriander
1 tbs fish oil
1 tbs soy sauce
1 tsp sesame oil
1 lime juiced
½ kilo chicken mince
Salt and pepper to taste


Chop all ingredients (excluding eggplant) finely and add the soy sauce, sesame oil, fish sauce and salt and pepper.

Add chicken and eggs and hand mix until all ingredients are well combined.  Take a handful of the mixture and pat into round burger shapes, continue until all used.

Put into freezer for ten minutes to stiffen.

Fry burgers in a little olive oil until well cooked.

Cut eggplant into 1cm slices and steam until soft.

Place the burgers on top of the eggplant slices and serve with broccoli topped with fresh coriander.