Put Some Music In Your Food – Pulled Chicken Reggae Stew

Your Monday morning alarm pulls you away from that warm beach with the waves gently washing over your feet. A quick glance out of the window brings you back to reality as it’s raining and you can see the wind making the trees sway. There’s nothing quite like a miserable cold day in England to get you geared up for a week at work!

There are always ways to cheer up dull days like this, and food is one of them! Give yourself something to look forward to when you get home; Something that doesn’t need lots of preparation. Guess what… I’ve got just the ticket! Pulled Chicken Reggae Stew. Oh yes! Thank you Mr Levi Roots πŸ™‚ A prepare-ahead, easy, warming bowl of comforting goodness! You’ll have your feet up in no-time and ready to take on the rest of the week.


I don’t have any specific rules to follow when making this dish. It’s great for using up leftover veg in the fridge and it doesn’t have to be chicken either. Mix it up a bit! Pork, Fish, Beef… Experiment! That’s the beauty of Reggae Reggae sauce, it goes well with almost everything. If you are using fish, there is no need to dig the slow cooker out as it will only need 20 minutes when you get in from work. Otherwise, chuck in as much veg as you can, whatever meat you have decided to use, pour over a bottle of Reggae Reggae, turn the slow-cooker to medium and leave your worries at the door. When you get home, the wonderful smell of spices will fill your nostrils and your mouth will water in anticipation! Choose your accompaniments, and tuck in! On this occasion I boiled brown rice with water and truffle oil and served with a generous helping of fresh spinach. Another favourite of mine is to have the stew with sweet potato wedges. The natural sugars in the potatoes fit perfectly with the heat from the sauce. Absolutely delicious!


What are you waiting for? Go and buy yourself a bottle of Levi’s magical sauce and get adventurous in the kitchen!

Serves 2 (With Leftovers)

Ingredients –
– x2 Skinless Chicken Breasts (Can use thighs too)
– 1 Carrot, roughly chopped
– 1 White Onion, roughly chopped
– 1 cup of Frozen Peas
– 1/2 Fennel Bulb, diced
– 1 jar of Reggae Reggae sauce
– Salt and Pepper to season
– 1/2 tsp of Dried Chilli Flakes (optional if you like it HOT)
–Β 1 packet of Chestnut Mushrooms, roughly chopped
– 1 cup of Brown Rice w/ Truffle oil (optional)
– x2 handfuls of Spinach
– Few sprigs of Basil to garnish (optional)

Place the chicken breasts in the slow-cooker along with the chopped carrot, onion, peas, fennel, chilli flakes, salt and pepper. Turn dial to ‘Medium’

Pour the Reggae sauce over the top and swill the remaining sauce left in the bottle with a little water. Pour this over the chicken too and mix all ingredients together. Place the lid on the dish and leave to cook until you get home from work. Mix in the chopped mushrooms and leave for another half hour whilst cooking the rice.

Once the rice is cooked, thicken the reggae sauce with a little cornflour and water if it’s showing a loose consistency and leave for a couple of minutes whilst you plate up the rice and spinach.

Pull the meat apart with 2 forks and ladle the beautiful stew over the rice. Garnish with a few basil leaves and tuck in!

If it’s a little too spicy, you can always accompany with a spoonful of natural yoghurt to cool the tastebuds.


Delicious! Next time, I’m going to be using king prawns with chopped pineapple and flatbreads. In fact… it won’t hurt to put some music in my food 2 days in a row… Why wait!

As always, please let me know what you think πŸ™‚ or if you have any ideas/improvements.

Love and Lemons xxx


Who Am I?

Well this is one introduction that isn’t going to start with ‘Hi, my name is’. I’m not into that sort of mush. My love of food came from my childhood. You could definitely tell because I wasn’t a slender youth. It hasn’t always been nutritious and delicious food I have always taken an interest in. I would eat anything I could get my hands on, and that I certainly did. I chomped my way through the carefree teenage years. My passion for flavour came later on when I moved from home to go to University. It was an absolute delight being able to choose what I wanted to cook, and actually learn how to do more than the staples I grew up on.

Levi Roots!

Levi Roots!

I found that researching ingredients and having a look at what meals consisted of was very interesting and it wasn’t long before food started to consume all my time once again, but for all the good reasons. I had discovered a gym by this point! I had become health conscious and my life now revolves around food and fitness. So much so that I would like to pursue a career in food rather than straight photography (which is what I have a degree in). Not everything I eat is healthy though! It’s about getting the balance right. Fresh ingredients and low-fat options where possible. But…. Cake is one of my weaknesses. There is NO WAY I am giving that beautiful spongy flesh up! I’m not aiming for a supermodel body. I’m a normal human being who loves to stuff their face full of food. I definitely live to eat. And I’ll try everything once!

My life is all about excitement and adventure. The most important things in my life are food, travelling, family and friends. Nothing else is needed. I would LOVE to meet Jamie Oliver and Heston Blumenthal! But then again come to think of it, I’d also love to meet the Hairy Bikers and Gordon Ramsey. But Mr Oliver is top of the list!

Tokyo ’13 – Now that’s one dessert worth going back for!

In my Blog, I want to share with you my enjoyment of food. Things that I have tried and tested (and the occasional meal out and about worthy of sharing).

I hope you enjoying sharing my passion. Please feel free to comment or send me ideas you think I should try. If you do try any of my recipes, do send me photographs and comments on how they turn out. I am very interested in how other people adapt instructions and what the finished result is. If it’s edible, it’s a success!

I have briefly worked as a dessert chef for a country-style restaurant before realising that I’m not cut out for all those hours without sunlight! My aim is to work for myself, so follow my hopefully successful journey in to the world of FOOD!

My brief life as a professional!

My brief life as a professional!

Oh an yeh… I’m Lem. Nice to have you on board.

Love xx