And I’m back.

As some of you may know I have spent the last two months in hospital.

I was unfortunate enough to get something called Guillain-Barrè syndrome.

I ended up on life support in the ICU as they thought my airways might collapse. Fortunately I was only in the ICU for two and a half weeks but from there its been a big journey. My nerves and muscles were affected in a big way. I had to relearn how to walk and build the strength. Every person who has it has a different recovery time and i’ve been very lucky to recover to the level I have so quickly but there are still many more months of rehab and recovery to get back to where I was. I’ve been very lucky to be surrounded by my amazing family & friends throughout this whole situation.

So now I am back home and back in my kitchen and it would seem my ability to cook has not left me though I have been sticking to easy things.

Todays recipe is the first thing I made when I was well enough to get back in the kitchen (other than tea and toast). When asked what I wanted to try cooking in the rehab kitchen this was my go to recipe as it is super easy but also one of my favourites to eat. It came about one day as a “what can I throw together from whats in the fridge” dish and has since become one of our favorite meals in the house.

Moroccan chicken and beans.

makes enough for 4 serves (though B and I usually manage to eat it all)

IMG_0722

500g Chicken Thighs

300-400g Green Beans

3 Tbs Moroccan Seasoning

Couscous or Rice to serve

Slice the chicken into strips and put in a bowl. Mix through 2tbs of the moroccan seasoning and allow to sit while you prep the beans.

IMG_0721

Remove ends from beans then cut into 2-3cm pieces. Put in a microwave safe bowl and microwave for 4 mins.

IMG_0719

Heat a little oil in a wok or large frying pan (spray oil works well). Fry the chicken until sealed then add in the beans and last tbs of moroccan seasoning. Stir fry for another 2-3 mins then lower the heat and allow to cook for a further 2-3 mins stirring occasionally.

Serve with rice or couscous (we like purl couscous). I like to put a handful of dried cranberries or sultanas in the couscous if I have some.

IMG_0723