Here’s another comforting winter recipe. I’m starting to get familiar with savoury porridges, and I couldn’t be happier about it. I’ve always liked sweet porridge and being able to develop new textures while cooking is extremely amusing.

Here you are: my first official savoury porridge recipe. You can choose your own toppings and marinade for the chicken, but these I’ve used worked great.

Ingredients (makes 1 bowl):

1 pint of stock (I used leftover stock from another recipe)

100 ml milk

50 gr quick oats

Orange peppers, pumpkin seeds, two garlic cloves, sage and raddish.

For the chicken:

1 chicken thigh (skinless and boneless)

1 tsp coriander seeds (ground)

1 tsp smoked paprika

1 tsp olive oil

1 dash of slat and black pepper

Method:

Start by cutting the chicken thighs into strips and marinate with the spices for at least half an hour.

Fry the garlic cloves (skin on) for about 15 minutes at low heat until they are cooked inside, without burning the skin.

Prepare the porridge by boiling the stock and adding the oats. Once they are cooked (follow package instructions. If they are quick oats, usually a couple of minutes is enough)

Put aside and let them cool for one minute or so.

Meanwhile cook the chicken strips in a pan.

Add some milk to the oats until you get the desired texture: it must be creamy enough to eat with a spoon.

To finish, serve the porridge, add the chicken strips on top and then garnish with the pepper, sage, seeds and raddish.

Enjoy warm and have fun!