This recipe is another opportunity to use up some leftover chicken from a recent roast – the recipe is from Nigella’s fabulous book, Kitchen.
Long story short, it’s nice and tasty but we love roast chicken leftovers and the flavour of the chicken was a bit lost on this meal. That’s not to say we wouldn’t have it again… just that if you’ve got some roast chicken going spare then there are other recipes which show it offer to its full potential (Diana Henry’s bird pie being my absolute favourite!).
Time for a veggie option, this time coming from Nigel Slater writing for the Guardian. The ingredient list is nice and simple – potatoes, peppers, garlic and chicken stock.
Cut the peppers into big strips first and fry them so they soften a little. Then fry the sliced potatoes so that they brown a little, throw in the garlic and the chicken stock with the peppers and let the whole thing simmer and reduce. You end up with beautifully soft potatoes and a tangy garlicky sauce – this is comfort food at its best.
This recipe is weirdly both a lot of hassle, and almost none whatsoever. There is a long list of ingredients, it takes a long time to make, and it’s technically three different dishes. But at the same time, each individual dish is pretty easy to make. This recipe comes from the ever fabulous Diana Henry’s A Bird in the Hand.
The first thing is the chicken, which has to sit in its marinade – ideally for a few hours. The marinade is olive oil, vinegar, chilli, dijon mustard and garlic, so it’s pretty easy to throw together. It’s also recommended to put some slits in the chicken flesh so that the flavours can penetrate.
Once its had its time, it goes in the oven in a casserole dish for about 45 minutes. Actually, I found this to be a little too long and the skin of the bird burnt – but maybe I should have just been more on the ball with my basting.
The second thing to make is the black bean mix. This is also really easy – basically just a few ingredients stir fried together and sat in some orange juice and chicken stock whilst it reduces down. The orange juice is the star here – don’t be tempted to skip it!
Finally, just before you’re ready to serve, the last bit to make is the avocado salsa which is also really easy – basically just some chopped avocado and tomatoes with a couple of extra ingredients. Easy peasy.
We also served it up with some toasted tortilla for a bit of extra carb. Mark was late home for this meal, so it worked quite well with all the dishes on the go – the chicken could sit in its marinade, and then go to the oven about an hour before he was due back; the black beans simmer for part of that cooking time, and then when he comes through the door I quickly throw together the salsa and tortillas.
Looking for a slightly different source of recipes this week, I wound up on the Waitrose website and found this recipe for pork bolognese. Apart from the pork mince, we had everything in the cupboard already so it seemed like an easy option.
An in truth, it is. Chop the onion and carrot and fry them with the pork mince. Once cooked, add the chopped tomatoes, then refill the container with water and add that too. Also add a couple of tablespoons of tomato puree, some oregano and a chicken stock cube. Then you can leave the whole thing to simmer for 15 – 20 minutes and get on and cook some pasta.
The recipe says this is for two people, but I think that may be a typo and it’s actually for four. It calls for 500g of pork mince, which seems a lot, but also for 500g of pasta which makes for a monster of a meal. I actually dialled the pasta back to just 200g and it was still a really substantial meal.
Taste wise? It was OK. Not terrible, not bad, but not spectacular.
When we have a roast chicken, we tend not to post the photos on Instagram or on here because it’s a pretty routine exercise. However, it is also an opportunity to cook something the next day from Diana Henry’s fabulous A Bird in The Hand which has a whole chapter on uses for leftover chicken. That is, of course, if the chicken survives long enough with Mark and me both pinching bits every time we open the fridge!
The recipe is pretty simple and easy. Fry the chopped onion, then add the chopped chilli and spices (ground coriander and turmeric, the latter of which I forgot to photograph) and fry for a minute. Then add the coconut cream, chicken stock and cubed sweet potato and simmer for about 15 minutes or until the sweet potato is cooked through. Then throw in your chicken and warm it through, along with a squeeze of lime juice, and serve with some rice.
Diana also adds fish sauce, but I left this out because Mark isn’t a fan. This would probably normally be a sweet and sour flavour as a result, but ours was more on the sweet side. Still delicious though!
I’ve never watched an episode of Lorraine in my life, but I knew that John Whaite had a cooking slot on her show. That led to me to an explore of the Lorraine website, where I found this recipe of John’s for chicken and Tuscan beans.
The ingredient list isn’t quite as short as you’d find in his Perfect Plates in 5 Ingredients, but it’s not much longer. Fry the chicken thighs and some pancetta (we used smoked streaky bacon) in a wide casserole dish, then put to one side. In the same pan, now fry the onions, tomatoes and garlic before adding white wine (we used vermouth) and reducing. Finally add your tomato puree, rosemary, parsley, seasoning, cannellini beans and chicken stock then bring to the boil. You now put the chicken and bacon back on top and put the whole thing, uncovered, in the oven for 40 minutes.
Very easy, and only one dish to wash up afterwards!
When is a one pot not a one pot? Probably when it also requires multiple bowls, as is the case for this recipe from One Pot Wonders. Don’t get me wrong, this is a nice recipe and we really enjoyed it, but there’s a certain level of hassle involved which I wasn’t expecting given which book it came from.
It’s important to follow the steps in sequence, which begin with preparing the couscous. I thought this was too early, but some of the couscous is then used in the meatballs (a breadcrumb substitute I guess). With preparing the couscous and the meatballs plus the vegetable preparation and the roasting tray, I felt that the title of one pot wasn’t really deserved here. Hell, it’s not even a pot, it’s a roasting dish.
Such quibbles aside though, the washing up that was generated was easy to clean and the meal went down well. I was a bit worried that the couscous would be stone cold but it retained enough heat and absorbed some more from the rest of the dish.
This is a new one for us – an evening meal which features peanut butter as a main ingredient. Don’t get me wrong, we love the stuff, it’s just that we’re more familiar having it on toast… or possibly just eating it with a spoon straight from the jar…
This Diana Henry recipe (as ever, from A Bird in the Hand) is a lengthy one, as evidenced by our “before” photo. On closer inspection though, there’s nothing fancy here and if you have a reasonably stocked spice cupboard then you’ll have pretty much everything you need anyway.
It’s very strange to make the sauce by dissolving peanut butter into chicken stock, but the resulting meal is utterly fabulous – substantial and satisfying with a great nutty flavour and smoothness. Obviously not a good meal for those with certain allergies, but since we don’t fall into that camp we were happy to gorge ourselves on it.
We’ve done quite a few recipes from the Thrive on Five book, but recently discovered that there are some more recipes listed on their website, including this one for spiced paella.
The premise is the same – one meal containing your five portions of vegetables for the day. I was particularly intrigued to see how paella could work without chorizo though!
Things didn’t get off to a great start though when I realised there were no cherry tomatoes in the fridge and we’d used the last chilli. By way of compromise, I threw in an onion for extra vegetables, and found a dried and smoked chipotle chilli which was brought into service.
There was another mistake too, when I decided it wasn’t spicy enough and added some chilli flakes, but the lid came off the jar and I added far too many!
The resulting meal though worked surprisingly well. There were definitely some strong paella-style flavours here – helped, no doubt, by the saffron – and the spiciness didn’t overwhelm. I’d still prefer a meaty paella, but with all the health in this one I can’t really complain.
This was supposed to be chicken and pumpkin laksa, but UK supermarkets never seem to stock any kind of pumpkin except at Halloween. Squash is basically the same thing though. We’d had a roast chicken on Sunday, and this recipe from Diana Henry’s A Bird in the Hand is how we decided to use the leftover chicken.
Recipe wise you can probably say this one is pretty healthy – lots of veg in the form of steamed squash, tomatoes, spinach and onion. You steam the pumpkin first and make a paste out of chilli, garlic, ginger, lemongrass, lime zest and coriander stalks. Then you fry the chopped onion, followed by the paste, and then add coconut milk and chicken stock. Bring the whole thing to the boil then add the tomatoes and simmer for a little bit (Diana says 7 minutes but I got distracted and it was much longer!). Finally add your chicken and spinach, then serve the whole thing up with some noodles.
There are some great flavours here, but I regret using a regular chilli instead of a birds eye chill as the recipe states. This should teach me to heed Diana’s wise words!