A bit of this and a bit of that a la Ruby

It is a well-known fact on twitter that I tend to conjure up a whole variety of weird and wonderful dishes.  I live alone, I like weird foods and as such I’m always trying something new that sounds really weird but mostly ends in a roaring success and a repeat performance at some stage. So after tweeting my latest creation last night, Gina asked if I would like to help contribute to this here site, so here goes nothing.

I was in the mood for olives, and bacon, and peppadews and onions and rice, so that’s exactly what I ended up making:)

– Bacon bits
– Chopped onion
– Pitted and chopped black Olives
– Chopped peppadews
– Rice
– Veggie seasoning
– Feta cheese
(I didn’t specify any amounts as it literally depends on how many people and how much of each you feel like)

1.  Put the rice on to boil (remember to add a bit of salt)
2.  Fry the onions and the bacon bits
3.  Once the onions and the bacon bits are almost done add the olives and peppadews
4.  Add veggie seasoning to taste
5.  Once rice is cooked add the onions, bacon, peppadew and olive mix to the rice
6.  Crumble feta into the mix
7.  Mix it all together and once your feta is melted, dish up.

Sadly I do not have a picture…I polished it off too quickly  blush .  For other variations you can use tuna instead of bacon, or add some chopped mushrooms to the mix.

Moroccan Chicken, well kind of…

I wanted to try something different tonight.  Wendi mentioned a recipe for chicken with olives and figs but couldnt find the recipe she had.  I did a google search and couldnt find a olive and fig chicken recipe that I liked so I just made one up.  Which is kind of what this blog is all about…


  • 1 x pack chicken portions (8 pieces)
  • 1 x bag/tin pitted black olives
  • 1 x bag/tin figs, I used tinned figs in syrup but I think fresh or dried figs would work just as well.
  • 2 cups chicken stock
  • Red wine
  • All spice
  • Cumin
Ready to go into the oven


  • Place chicken pieces skin side up in a pyrex or similar oven proof dish.
  • Sprinkle spices over the chicken.
  • Pour stock over the chicken.
  • Add a splash of red wine.
  • Drain figs and olives and place on top of the chicken.
  • Cover the chicken with a lid or with heavy duty tin foil.
  • Place in a 180°C oven for about 45 minutes to an hour.
  • Uncover and turn chicken pieces over, cook uncovered for 15 minutes.
  • Turn chicken skin side up and continue cooking uncovered until chicken is brown.
Ready for the table

Serve with rice or couscous

This turned out really really well.  The chicken literally fell off the bones.  The olives and figs were delish and there was plenty of sauce to spoon over the rice.  I will definitely make this again!