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Wednesday, 21 March 2012
You will need (serves 2):
2 chicken legs or thighs (no skin)
1 red onion (chopped)
3 spring onions (chopped)
1 red pepper (chopped into chunks)
3 cloves of garlic (finely chopped)
1 400g tin of tomatoes
chilli flakes to taste...I use a pinch
4 tsp brown sugar
3 tsp worcester sauce
1 tbsp wine (any wine will do...I sometimes use rose)
3 tsp coriander powder
1. Put a little oil in a frying pan and brown the chicken and onion on a high heat for about 12 minutes.
2. Then add everything else and turn the heat to medium.
3. Cook with the lid on for a further 15 minutes, until the chicken is fully cooked.
This was a huge leg so I just served it with peas, but this dish is great with couscous, potato or rice. Easypeasy.
Tuesday, 6 March 2012
Recipe (serves 4):
250g risotto rice
1 litre chicken or vegetable stock
A dash of white wine (optional)
2 large chicken breasts (cut into chunks)
1 large onion (chopped)
2 garlic cloves (chopped or crushed)
2 tsps mixed herbs or seasoning
1 pack of chestnut mushrooms (roughly 320g) cut into four
1 square pack of garlic and herb Boursin cheese (only use half)
1 cup peas (blanched in warm water)
1. Fry the onion and garlic in a little oil in a large frying pan/pan/wok for a minute.
2. Add the chicken and brown it for a minute also. Put in the rice and start slowly adding the stock...little by little.
3. Now it is time for the dash of white wine if you have any, and half the Boursin cheese. You want to add the cheese early because the dish become quite runny when the cheese melts and you want the risotto to absorb all the juices and not become sloppy.
4. Keep stirring and gradually adding more stock if it needs (around 15 minutes).
5. When the risotto rice is almost cooked, add the chopped mushrooms and season.
6. Finally after a couple of minutes, put in the blanched peas to heat up, and once the risotto rice and chicken is cooked, you're ready to serve.