inspired by chickens

If a gender is unknown, you can use pronouns like they/them/their. 

Animals themselves don’t care what we call them, but when you consider turkeys and chickens, there are reasons to believe that birds are the most abused animals in the world.

I ask people to make slight changes to their lifestyle to better represent their love for birds as a means to combat disrespect and abuse. If people had more respect for birds, do you think they’d abuse them as much as they do?

In this instance, I’m trying to plant a seeds that may blossom into people seeing animals as being instead of things.


Making Mediterranean stuffed chicken:

-Lay out your flattened chicken breasts (or turkey) on an oiled baking sheet, giving them a slight overlap, and spread with sundried tomato pesto mixed with crushed garlic and a little finely diced red chilli.
-Prepare your stuffing ingredients. I used spinach, diced mushrooms and diced red peppers then added some seasoning.
-Carefully roll up your chicken and sprinkle the top of the roll with oregano.
-Bake in a preheated oven at 200 Celcius for about 30 mins, or until the chicken is cooked through and the veggies are tender.
-Slice the roll carefully and serve the pieces arranged so you can see the pretty vegetables in the middle.

280916 • News!

It’s official - I’m moving to Melbourne fam!! I’m transferring to a Bachelor of Psychological Science at Deakin University, and studying on campus instead of online. Goooodbye Canberra! 👋🏻👋🏻👋🏻


Making sweet and sour chicken. I added chickpeas and lots of veggies because I prefer to buy a smaller quantity of expensive, organic free range chicken, instead of a larger amount of cheaper chicken which has been reared less considerately, and bolster the meal with chickpeas to stretch it further. I use skinless chicken thighs here, cut into pieces, which I find really tender and flavourful. The quantities I used here made 8 portions.

1) Sauté chopped celery, onion and carrots and add a little crushed chilli along with crushed root ginger and ginger. I used frozen portion blocks of prepared ginger and garlic here, which turned out to be very good.
2) Once the veggies are slightly softened, add your chopped chicken, a sprinkle of whatever sweetener you prefer (I used Truvia but you could use honey, sugar or indeed nothing, especially if you’re adding dried fruit later on) and a squeeze of tomato purée. I like to add smoked paprika, lemon juice, salt and pepper and dried oregano at this point, as well.
3) Once the chicken has sealed and everything is combined, add two tins of chopped tomatoes and one tin of pineapple chunks. You can add one tin of tomatoes, but I wanted to make a lot of sauce. I also added a large splash of balsamic vinegar to enhance the ‘sour’ element of the dish. Give it all a good stir.
4) Add a tin of drained chickpeas and a few chopped bell peppers. I decided to also add some chopped, unsulphured dried apricots, and would recommend them as they worked very well. Raisins and dates are also nice and make the dish even sweeter. If using dates you really don’t need to add sweetener at the beginning of the recipe, as they are very sweet in themselves.
5) Allow to simmer for as long as it takes for everything to combine and cook through, and for the flavours to meld. I let this simmer for about 30 mins so the sauce thickened nicely.

Serve with brown rice, quinoa or noodles…enjoy!