Fusion One Pot Chicken


I’ve been really busy recently writing My Story and starting my Lidl Campaign, meeting Dr Marios Hadjivassiliou (more about that in a future post) so much so that I have not had much time to blog about food.

So today this post is all about food and an amazingly delicious and simple grain and gluten free dish marrying Asian flavours with French influences.   One Pot Asian Chicken, sweet and aromatic will blow your taste buds socks off and impress any dinner guest.

What’s more you don’t have to use lots of fancy kitchen equipment or pots….. just the one.

Chicken legs are also a very cheap but tasty part of the chicken.  I often butcher my own chicken and use the carcus to make chicken stock (bone broth) see here, and then the breasts etc for other dishes.



FUSION ONE pot chicken 


Feeds x 2 as a main course

  • 2 cups, 236ml, water
  • 3 tablespoons of glute-free soy sauce
  • 2 x tablespoons of grated Ginger
  • 3 x tablespoons of grated Garlic
  • 2 x free range chicken legs (ideally organic)
  • 2 x shallots pealed and cut into two pieces
  • 1 x Pak Choi (ideally organic), washed and leaves separated
  • 1 x cup, 150g of frozen peas (ideally organic)
  • 4 x spring onions cut across in to 1cm pieces

To Cook

  • Pre-heat the oven to 180c, 350f, gas mark 4
  • Whisk the water, soy sauce, ginger and garlic together
  • Place the chicken and shallots in an oven proof pot with lid and season the chicken with sea salt and pepper then pour over the water mixture
  • Place the lid on and put in the oven for 1 and 1/2 hours
  • Then take the pot from the oven add the Pak Choi, peas and spring onions and put the pot back on the stove with the lid on for 5 mins

Notes:  This dish is best enjoyed immediately but will keep well covered in the fridge for 24 hours 



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