Autumn has begun wet and chilly. Lots of rain and cold winds – and muddy sports grounds! Days like these you crave big warm flavours and a cosy room to savour them in. And the kids come home from training damp, dirty and ravenous so they need something hearty and filling.
This dish is the current house favourite. I don’t know if this really is a Mexican recipe, but it is rich and full of flavour, and very easy to whip up.
- 4 red capsicums
- Olive oil
- 8 generous chicken thigh fillets
- 3 T plain flour
- Salt and pepper to season
- 1 t chilli flakes (adjust for your hotness preference!)
- 1 t ground cumin
- 2 t sweet paprika
- 2 t dried oregano
- 2 T tomato paste
- 400 g can diced tomatoes
- 2 fresh tomatoes, diced
- 2 c chicken stock
- 3 T flat parsley, chopped
Preheat oven to 200C.
Lightly oil oven tray. Roast capsicums for about 35 minutes or until starting to blacken. Transfer to a bowl and cover, and set aside to cool. Remove skin and seeds, then slice flesh.
Dust chicken in the flour and season with salt and pepper. Heat a large lightly oiled frying pan over a medium heat. Once hot, add chicken in batches, cooking each batch for about 3-4 minutes or until sealed. Transfer to a casserole dish.
Add spices, oregano, tomatoes and tomato paste and bake for 20 minutes. Reduce oven to low, and cook for a further 20 minutes or until sauce thickens. Fold in capsicum and parsley. Serve on rice with steamed green vegetables.
Adapted from “Pollo rojo”, in Better Homes and Gardens, May 2010, p109.
I love tandoori. It has to be one of the best inventions of Indian food (and there are so many). So many thing taste good with tandoor, and it is also so easy to prepare – even when you make your own paste.
I found this tandoori paste recipe on http://refashionista.wordpress.com/2010/09/03/recipe-all-purpose-tandoori-paste/, and it is quick and incredibly delicious.
Tandoori Paste Recipe
- 1 t saffron strands
- 2 T boiling water
- 2.5 T fresh garlic, finely crushed
- 1/4 c fresh ginger, finely grated
- 2 T lime juice
- 1 t chili powder
- 1/8 t cayenne powder (you can play with the chili and cayenne depending on heat tolerances)
- 2 t paprika
- 1/2 t ground cumin
- 1 T garam masala
- 2 t salt
Soak the saffron strands in boiling water for 10 minutes. Combine with remaining ingredients, and grind using mortar & pestle (or small blender) until smooth.
Chicken and Broccoli Tandoori
I wouldn’t claim that this is an authentic recipe! but it is fresh, healthy, tasty and quick!
- 1 large double chicken breast, cubed
- 3/4 c Greek style yoghurt
- 3 T tandoori paste
- 1 med onion, diced
- 1 med head of broccoli, cut into florets
- 150 g green beans, chopped
- olive oil for sauteeing
- 3 T fresh basil, finely chopped
Place chicken, yoghurt and paste in bowl and leave to marinate for at least 2 hours.
Saute onions in a large pot until just becoming translucent. Add vegetables and saute for further 2 minutes. Add chicken and cook on low heat, stirring frequently. Add water if necessary. Keep tabs on the chicken because the breast meat cooks quickly and will dry out even though it has been marinated. Add basil just before turning off the heat. Serve immediately with steamed rice.
My mother discovered Chinatown when I was about 10. We hadn’t been in Sydney very long at that point, and Chinatown was the most amazing place to a little girl from Bloomington Indiana. I loved going there. My mom and I would wander around the stores jam packed full of food and dishes and clothes and toys – all of it completely different from anything we’d even seen before. The supermarkets were the best: small and cramped, but stacked high with all sorts of new and interesting foods to try. Sometimes as we would gaze wonderingly at some unknown ingredient, a shopkeeper would come up to us and give us an on-the-spot lesson in how to cook with whatever we were looking at. Thus began a long tradition of Chinese-inspired and wok cooked meals. I still have the first wok that she bought back then.
This was around the same time that she gave up eating red meat; the first stage in a series of dietary shifts that I refer to as the little ‘b’ bohemian phase of our family food tradition. The main meat that we ate then was chicken. Most meals were vegetarian, and sometimes we would have fish, but chicken featured often. We had quite a repertoire of chicken meals, but much of the time we would just stir fry chicken and vegetables.
This recipe was my Mom’s favourite way to cook chicken because it is delicious and so easy. Everyone who knew her has had this chicken – she made it a lot. I haven’t cooked this recipe in many years. I couldn’t – who would have thought the memories brought by a recipe could evoke such strong emotions? I must admit that I shed a tear when I made it. I cooked it in the matching pot that she gave me, as she did, and served it with a huge green salad.
A real walk down memory lane and an important reminder that there are far more imporant legacies than houses and money!
- 1 chicken (1.8 – 2.0 kg) I used a Coles Brand RSPCA chicken
- 5 T water
- 4 star anise
- 1 T sesame oil
- 6 T light soy sauce
- 1 T honey
- 1 t grated fresh ginger
- 2 T fresh lemon juice
- 1 t 5 spice powder
Pour water into a large roasting pot and place chicken in breast side down. Spread all other ingredients over the chicken.
Place uncovered in oven at 100C. Cook for 3 hours, basting every30-40 minutes. Turn heat up to 170C and cook until chicken is cooked. Baste frequently. Cooked slowly and breast side down, the white meat will be tender and juicy, and won’t overcook.
Serve with stir fried vegetables or lots of fresh green salad.
This is a wonderfully simple dish. Ideal mid-week meal. Very easy, very healthy, and very tasty.
- 2 chicken breast fillets, halved horizontally
- 8 fresh sage leaves, or 1 t dried sage
- 100 g thinly sliced pancetta (or bacon)
- 2 T olive oil
- 3 spring onions, thinly sliced
- 1 garlic clove, crushed
- 400 g can lentils, drained and rinsed
- 150 g baby spinach leaves
- ¼ c fresh mint, chopped
Place 2 sage leaves (or a sprinkle of dried) along the length of each piece of chicken. Top with pancetta and secure with toothpicks.
Heat oil in frying pan over medium-low heat. Cook chicken for 3-5 minutes each side until cooked. Be careful not to overcook, breast meat dries and toughens very quickly. You can cook pancetta side down for longer as the pancetta will help to maintain moisture. Transfer to a plate.
Using the pan from the chicken, stir in spring onion, garlic and cook until just soft. Add lentils, spinach and mint, and cook until spinach wilts. Divide lentil mixture between plates and top with chicken. I serve with green vegetables and rice.
Recipe adapted from Australian Good Taste July 2012.