Welcome to my Birdseye inspired chicken chargrills recipe.
I remember when I was studying at school for my GCSE in Food. It was great fun because we got to make some lovely food and learn more about the science around food.
One thing that our teacher touched on was freezer ready meals and what went in them and the positives and negatives on having them. I was 15 at the time so healthy eating and processed foods went over my head and really didn’t interest me. Though when you saw the size of them you realised they were a waste of money and that they could never fill you up.
Over the years I could say I could count on one hand every ready meal I have had from the freezer department. They were simply never as good as what I could make myself and it always seemed to stay that way and was avoided.
In 2013 (a week into our healthy eating regime) the horsemeat scandal broke. If you missed it, then it was a case of lots of horsemeat being found in products. The brand that seemed to take the brunt of it was Findus and this is the image that defined the time:
I remember at the time thinking that we may not be that healthy but at least we don’t eat ready meals and had escaped eating horse meat.
The papers loved it and now Findus has closed its doors in the UK recently. And it gave me the inspiration of what July is going to be about on Recipe This. We are going to be running you through non-processed foods and natural healthy alternatives to all our classic processed food products. From ready meals to canned food to fast food to healthier drinks.
To kickstart July I want to share with you my Birdseye inspired Chicken Chargrills. A highly popular freezer chicken that you can create at home for so little time, so cheaper and so healthier. After following this recipe it will make you think twice before you lean over a chest freezer in your local supermarket.#Birdseye Inspired Chicken Chargrills Recipe via recipe_thisClick To Tweet
On your chopping board use a rolling pin to flatten your chicken breasts. Give them a few good slaps until your meat is a lot thinner. Or alternatively (if you prefer) use some thinly sliced turkey.
In your wok add your onion, garlic and olive oil and cook on a high heat for 2 minutes. Add your chicken to the pan and cook it on full heat on both sides for 5 minutes each.
Add the rest of your ingredients and mix them around so that they all get coated in the peppercorns and in the coconut.
Cook again for another 5 minutes on each side and serve with a nice seasonal salad.
The beauty of the coconut butter is that it keeps the chicken moist and with you cooking your chicken super hot it stops it from going dry. You can swap this for coconut milk or more olive oil if you prefer.