Green chicken

Chicken with herbs and lime zest

A few weeks ago, one of my followers asked me to make something for her. She said she was into eating healthy, but because of allergies etc., she had a lot of restrictions in her diet. She does not eat dairy, gluten, tomatoes, pork or red meat.

So, with her in mind, I started planning todays dinner. I ended up with this: Chicken breast with a lovely herby ‘sauce’, my potatoe wedges with aioli (this time I made two versions: one with added lime zest and the other with a lovely spice mix for patatas bravas, and fried green beans.

This was a big hit- especially with my husband! We love chili in our house, so the sauce was quite spicy, with a strong taste of lovely lime and coriander- the queen of herbs! 😉

chicken challengeIngredients:

  • Chicken breast- the best you can find, skin on
  • a couple of handfuls of coriander
  • a small handful of oregano
  • zest of one lime
  • green chili- to your own liking
  • approx. 1 dl olive oil
  • salt and pepper
  • green beans
  • ingredients for aioli and potato wedges if making 🙂

Green chicken

How to:

If making potato wedges, put them in the oven now.

The chicken breast I used were about 300 grams each. Let them reach room temperature. Season with salt and pepper each on side. Fry in olive oil in a frying-pan on low to medium heat for 15 minutes, then turn and fry for 10 minutes on the other side.

In the meantime, make the ‘sauce’: mix the coriander, oregano, lime zest, chili, olive oil, salt and pepper with a hand-held blender.

Put the sauce in a small plate that fits the chicken breast. When the chicken breast is done, put them in a single layer on top of the sauce and leave to rest for ten minutes. The chicken will be even tastier when left to rest on marinade, sauce or even just chopped herbs and garlic.

Just before serving, fry the green beans in the frying pan with all the lovely juices from the chicken. Cut the chicken in pieces and pour the juices and marinade over. Serve with potato wedges, aioli and the lime for squeezing over the chicken.

Gluten and dairy freeEnjoy!

Pan fried cod with chili and parsley

Cod with soy-sauce, butter, chili, garlic and lots and lots of parsley

This is a fresh and easy way to prepare cod or other white fish fillets. Buy the freshest fish possible- preferably from a proper fish monger who can tell you exactly where and when the fish is caught.

cod with chilli and parsley

What you need and how to prepare it:

  • fillets of cod, skin and bones removed

Pour coarse sea salt on one side of the fillets. Leave for 15 mins. Rinse, pat dry

and put more salt and pepper on both sides of the fish fillets.

Pan fry the fish in oil for two minutes. Turn the fillets around and add:

  • a knob of butter
  • soy sauce
  • chopped shallot or spring onions
  • chilli, chopped
  • garlic, chopped

Fry for two more minutes, while basting the fish with the juices. Add:

  • lots of chopped flat-leaf parsley

Put a lid on and leave for five minutes off the heat.

Today, I served it with Stir fried cabbage and green beans, and organic jasmine rice.




Pink Fish Fingers

Pink fish fingers- for my kids

This is a favorite with the kids; my own two, and most little guests we tend to have for dinner. I´ve had little five-year olds eating 3-4 serving of this! The trick is to fry the fish quickly on a fairly high heat, so they get nice and crispy, but stay pink and juicy in the middle. Today I served them with Tzatziki, nutty green beans and potato wedges. And of course; they kids always have to have ketchup!

Pink fish fingers

  • 1 organic egg
  • salt

whisk together

  • oat flour (or normal, but oat makes it more crispy)
  • salt and pepper


  • salmon fillet, cut in ‘fat fingers’ 

Dip the fish in the egg, then the flour. Fry on a fairly hight heat in oil and a little butter.


Nice and crispy!


With tzatziki, nutty green beans and potato wedges. The ketchup is not in the picture 😉