BBQ – that makes everybody happy…

Grilled chicken drumsticks to fruity millet salad

preparation time:

ca. 35 minutes




ingredients for 1 person:

3 chicken legs
3 tbsp. millet
1 carrot
1/3 zucchini
3 tbsp. cranberry or currant jam
4 raspberries (note: NOT low histamine), use currants as an alternative or omit
1 spring onion
2 cloves garlic
oil (e.g. hemp or coconut oil)
spices (e.g. thyme, curcuma, jeera, etc.)
salt and pepper



Clean the chicken legs with water. Dry them with kitchen paper. Prepare a marinade from oil (I used hemp oil), spices, salt and pepper. Leave the chicken legs to draw.
The marinaded chicken legs can now be barbecued. If you have an oven with a grill function you can also grill them in the oven. It will take about 29 minutes until they are done.
The side dish this time is a fruity millet salad which can be prepared while the drumsticks are in the oven. Here’s how you do it:
Put millet and the peeled carrot in a pot. Add water until the millet and carrot are covered. Bring this to the boil, the leave it to simmer. Meanwhile peel the garlic and chop it, then add it. Clean the spring onion and zucchini. Chop the zucchini to dices and the spring onion to rings.
Leave the millet salad to simmer until the water is gone. Just before all the water is gone add zucchini, spring onion and 2 tbsp. of coconut oil.
Clean the raspberries respectively currants.
Serve the chicken drumsticks with millet salad, fruits and cranberry or currant jam.
I’ve shared the meal with the cats 😉 The portion looks huge on the pictures, yet, when shared it becomes “normal”size again. On this picture our cat Momo tried self-service…


Did you like it? Then spread the word, leave a comment. I’m happy about feedback and suggestions. You can email me at histaminarm(at)

(c) The Histamine Pirate


“Blown up chicken” as we call it literally in Germany…

Here comes a recipe for something German. It makes me reminiscing about childhood. My grandma used to make that for several occasions. The original recipe contains mushrooms, peas, canned asparagus, lemon, onions… so it definitely would not be suitable for everybody with HIT.

To still make the kitchen time travel back into childhood I’ve prepared it with some changes. The basic idea of it stays the same. By trying out a low histamine version of it I’ve gotten to know a new “kitchen love”: Fennel. Anybody who knows me knows that I hate hospital… uh, fennel tea, yet, I kind of grew fond of it when it comes to vegetables.

So here is how it goes:

Chicken fricassee with sweet potatoes


preparation time:

ca. 40 minutes





ingredients for 2 people:

200g turkey filet
1 fennel
1 red bell pepper
2 red and 2 yellow carrots
1 spring onion
2 tbsp. butter
1 tbsp. spelt flour
ca. 250 ml vegetable stock
1 clove of garlic
2 tbsp. cream cheese
pinch of majoram
pinch of lemon grass
salt and pepper
fresh parsley
maybe corn starch
pinch of caraway
2 sweet potatoes/yams



Clean the vegetables. Peel carrots and sweet potatoes. Remove core from the bell pepper. Cut the potatoes in half and chop the rest of the vegetables into small dices. Cut the spring onion into rings. Peel the garlic and chop it as well. Clean the turkey meat and also cut it into small pieces. Heat up butter in a pan. Sweat the meat, bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add flour to the butter (roux) and deglaze with some of the stock. When the fricassee became a little thicker add more stock again. Leave it all to simmer for about 20 to 30 minutes. Stir occasionally.

While this is cooking boil up water in a pot for the sweet potatoes. Cook them with caraway and a pinch of salt (for about 20 minutes).

Finally add salt, pepper, majoram, lemon grass and some cream cheese to taste. Serve with fresh parsley.



If it does not thicken right you can also use corn starch to make it thicker.

If you are cooking for kids who don’t like to eat the pieces of vegetables you can also blend the fricassee after you removed the meat. That looks like that then:


IMG_8299 IMG_8307



(c) The Histamine Pirate