The secret to my mother in law’s samosa recipe…

Turmeric and it’s super healing anti-inflammatory properties is all the rage right now – from Turmeric Spiced Latte, Golden Milk, our own Maple & Fitz’s Bunny Run.  One of my favourite turmeric dishes however is this savoury and spicy chicken recipe which comes from my lovely mother-in-law who had it passed down from three generations before her. Traditionally, this mix was used to make the family’s homemade chicken samosas, but I’ve updated it for a more modern and healthy version to include dark leafy greens, healthful grains and tarragon instead of parsley. Generations of women will tell you that their secret samosa filling is the best because of their unique homemade garam masala mix. Finding a great garam masala mix can take time, sure you can buy the supermarket brand but if you want something truly special, check out local middle eastern and indian shops to find unique blends.

maple and fitz

Serves 6
350g barley
2.5L water and salt generously
2 chicken breasts, 400g

6 garlic cloves
2 lemons, juiced
5cm piece ginger, grated
1/2-1 tsp garam masala
10g turmeric
1/4-1/2 tsp chilli powder
300ml water

2 pinches of salt
60ml olive oil
1 red onion, halved and finely sliced
1 bunch tarragon, chopped
150g cavolo nero, stems removed, bite sized
100g hazelnuts
Sea salt and black pepper to taste

  1. Boil water then add barley and simmer with a lid for 25-30 minutes until the barley is al dente. Drain excess water.
  2. Combine marinade ingredients in a pot. Heat pot and cook chicken breast on medium heat for 15 minutes covered.
  3. Once chicken is cooked, remove from liquid and shred with two forks.
  4. Reduce marinade liquid on low heat until a paste is formed. Take off heat and add olive oil.
  5. Add cooked chicken, sliced onion and chopped tarragon to the paste. Mix well and set aside.
  6. Meanwhile boil a large pot of water with a generous pinch of salt. Add cavolo nero and blanche for 2 minutes. Immediately drain when cooked and cut into bite sized pieces.
  7. Lightly crush the hazelnuts, leaving some whole.
  8. Combine barley, chicken and cavolo nero. Season with salt and pepper and serve with hazelnuts.


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