chicken

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Japanese Curry Rice: Around the Table, delicious food for everyday – Julia Busuttil Nishimura

Around the Table

Julia Busuttil Nishimura

Plum

Pan Macmillan

ISBN: 9781760984915

Description:

Slow Sundays are for herbed roast chicken and silky smooth panna cotta. Eating outside means cheddar scones and fresh, spring salads. Friends coming by for afternoon coffee calls for a simple blackberry yoghurt loaf or comforting ginger cake with cream cheese frosting.

Beloved home cook Julia Busuttil Nishimura always knows the right dish for the occasion, weather or time of day. She also understands the power food has to bring people together, whether that’s to prepare a meal or enjoy the delicious results.

With recipes ranging from quick, flavourful meals for busy weeknights to simple indulgences for summer feasts, Around the Table perfectly matches dishes to time and place. It includes recipes laden with personal meaning – Mediterranean classics from Italy and Malta, and Japanese dishes Julia has learned from her husband, Nori – that will soon become favourites around your table, too. 

Japanese Curry Rice

Since curry was introduced to Japan, it has been transformed into its own unique dish and is now incredibly popular. Instead of starting with a curry paste, the meat and vegetables are simmered in water,
creating a rich broth as they cook, which is then thickened and flavoured with a roux-based curry brick. Curry bricks are essential to making Japanese curry and there are many variations available at supermarkets in Japan, as well as Japanese grocers here in Australia.

This recipe shows you how to make your own bricks. It really is rather simple and just requires an assortment of spices. After lots of experimenting with ratios, my recipe is just how we like it at home,
but feel free to vary the amounts to suit your own tastes. The quantity makes enough for four curries. I store the remainder in the fridge, where they keep for a month; alternatively, the bricks can be frozen.
When we are in Japan, we visit one of our favourite places for curry, Bird Co‚ee, in Osaka, at least once. They serve their curry in vintage brown bowls with plenty of rice and a boiled egg. It is really comforting and so simple to make from scratch. A typical accompaniment to Japanese curry are pickles, in particular
fukujinzuke and rakkyo. The former is a type of vegetable pickle, generally a mixture of daikon, eggplant, cucumber and lotus root, usually available from a Japanese grocer. Here, I’ve given a recipe for a pickled shallot, which is the next best thing to rakkyo (small young Japanese shallots, originally from China), which are almost impossible to find where I am. I love making them, and while they need a bit of time to pickle, they are really simple to put together. While the pickled shallot isn’t identical, it still provides a nice sweet, vinegary and salty contrast to the curry. The vegetables added to the curry are traditionally cut with a rolling technique: simply make a cut on the diagonal, turn the vegetable 45 degrees, then make another cut. Keep on rolling the vegetable as you cut – this ensures that the pieces are of even size . p220-221

SERVES 4

700 g skinless chicken thigh fillets, cut into 3 cm pieces
sea salt
2 tablespoons olive oil or vegetable oil
1 onion, roughly chopped
4 garlic cloves, roughly chopped
3 cm piece of ginger, peeled and finely grated
2 potatoes, peeled and roll cut (see recipe introduction) into 2 cm pieces
2 carrots, peeled and roll cut (see recipe introduction) into 2 cm pieces
1 apple, coarsely grated
2 tablespoons light soy sauce
1 tablespoon tomato sauce (ketchup)
1 tablespoon Worcestershire sauce

To make the curry powder, toast the whole spices in a dry frying pan over medium heat for 1–2 minutes, until fragrant. Transfer to a spice grinder or a mortar and grind or pound to a powder. Transfer to a small bowl, add the remaining curry powder ingredients and stir to combine.


To make the roux, melt the butter in a saucepan over medium heat. When foaming, add the flour and curry powder and cook, stirring, for 2–3 minutes. Transfer the curry base to a sheet of baking paper and,
using the baking paper to help you, form the curry base into a square brick. Divide the brick into quarters, then place in an airtight container or wrap in baking paper or plastic wrap, and keep in the fridge until
ready to use.


To make the curry, season the chicken with salt and warm the oil in a large saucepan over medium–high heat. Brown the chicken for 2–3 minutes each side, then remove from the pan and set aside. Add
the onion and cook for 3–4 minutes, until it begins to soften, then add the garlic and ginger and cook for another minute until fragrant.

Add the potato and carrot and return the chicken to the pan. Stir so that everything is well coated, then add 600 ml of hot water. Increase the heat to high and bring to the boil. Once boiling, reduce the heat
to medium–low and simmer for 15–20 minutes, until the chicken and vegetables are cooked through. Add a curry brick and mix well – the brick will melt into the curry. Add the apple, soy sauce, tomato sauce
and Worcestershire sauce and simmer for 4–5 minutes, until the curry has thickened. Check for seasoning, then serve with steamed rice, jammy eggs and pickles.


NOTE: To make the pickled shallots, peel and trim 750 g small shallots, being careful not to trim too much of the root, as ideally the shallots should remain whole. You want 500 g shallots once they are peeled.
Rinse the shallots to remove any residual skin or grit, then dry them thoroughly with a clean tea towel. Place the shallots in an airtight jar with 50 g salt (10 per cent of the shallot weight). Cover with cooled boiled water, then screw on the lid, shake well and allow to sit at room temperature for 3 days, shaking the jar a few times a day. Alternatively, especially if you live in a very hot climate, they can be stored in the fridge with an increased soaking time of 1 week.

Drain the shallots and squeeze out any excess water. Clean the jar and allow it to air-dry, then return the shallots to the jar. Heat 250 ml (1 cup) rice vinegar and 80 g (⅓ cup) caster sugar in a small
saucepan over medium heat. Heat until the sugar has dissolved, then remove from the heat. Pour the amazu (sweetened pickling vinegar) over the shallots and allow to cool. Once cooled to room temperature, store in the fridge. They are ready to eat once they have cooled and will keep for many months submerged in the amazu.

CURRY POWDER
25 g (¼ cup) coriander seeds
3 tablespoons cumin seeds
3 teaspoons fenugreek seeds
2 tablespoons black mustard seeds
2 tablespoons ground turmeric
½ teaspoon chilli powder
1 teaspoon ground cloves
3 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper


ROUX
140 g unsalted butter
100 g (⅔ cup) plain flour


TO SERVE
steamed Japanese short-grain rice (such
as koshihikari)
jammy eggs, halved
rakkyo or pickled shallots (see Note)
fukujinzuke

Around the Table by Julia Busuttil Nishimura, published by Plum, RRP $44.99,

photography by Armelle Habib

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Grilled Chicken, Mango & Avocado Salad: Food for the Soul – Lucy Lord

https://www.harpercollins.com.au/9780008421106/food-for-the-soul-over-80-delicious-recipes-to-help-you-fall-back-in-love-with-cooking/https://www.harpercollins.com.au/9780008421106/food-for-the-soul-over-80-delicious-recipes-to-help-you-fall-back-in-love-with-cooking/

Grilled chicken, mango and avocado salad with cashews and chilli lime dressing

Serves 2

2 skinless chicken breasts

1 tbsp olive oil

2 garlic cloves, finely chopped or grated

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil, roughly torn

30g cashews, roughly chopped

Lime wedges, to serve

FOR THE DRESSING

2 tbsp olive oil

Zest and juice of ½ lime

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients

together with a fork.

3. Butterfly the chicken breasts in half lengthways and use your hands to rub the olive oil over each one. Place

on the baking tray and sprinkle over the garlic, chilli powder or cayenne pepper and salt, gently rubbing

the seasoning on to both sides of the breast. Grill the chicken for 4–5 minutes on each side, turning halfway,

until golden brown.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and basil.

5. Once the chicken is cooked, thinly slice into strips and add to the salad along with the cashews. Drizzle over

the dressing and serve with lime wedges.

NOTE

• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep

in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when

you’re ready to enjoy.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

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Chicken Gumbo: Doctor’s Kitchen 3-2-1 – Dr Rupy Aujla

Doctors Kitchen – 3-2-1

3 fruit and veg, 2 servings, 1 pan

Dr Rupy Aujla

Thorsons

Harper Collins Australia

ISBN: 9780008395414

RRP $34.99

Description:

In his new book, bestselling author and medical doctor Dr Rupy Aujla introduces his simple 3-2-1 formula, making it possible to easily cook healthy meals every day. Following on from his two best selling cook books, he builds on his message that the most important health intervention anyone can make is what you put on your plate.

Containing over 100 recipes that offer a streamlined cooking process whilst ensuring health benefits to optimise wellbeing, 3-2-1 is an easy-to-follow health prescription. This daily dose of fresh ingredients, quality fats, whole grains and plenty of fibre lowers the risk of disease. Guided by scientific evidence, Dr Rupy’s core principles of healthy eating remain the same – keep plant focused, eat lots of fibre, plenty of colourful vegetables and whole foods.

As a busy doctor, Dr Rupy knows that one of the main reasons people choose not to cook at home is lack of time as well as the effort to cook it. Each recipe is cleverly formulated to require only one pan, minimising the cooking process and using as little equipment as possible – the majority only require a knife, chopping board and a cooking dish.

Dr Rupy’s practical and easy-to-use book promises delicious, flavourful dishes that consistently look after our bodies, helping to beat illness by optimising our food choices. This is a prescription to fill yourself, one plate at a time.

“The holy trinity of celery, pepper and onion is the hallmark of Southern American cooking and this blend of vegetables with oregano and paprika is the epitome of comfort food. I adore this dish, with its hit of spice and indulgent chicken flavour.” p 202

Chicken Gumbo

PREP 15–20 MINUTES/COOK 25 MINUTES

2 tbsp extra-virgin olive oil

300–350g boneless, skinless chicken thighs (about 4), diced into 3cm chunks

160g celery (3–4 stalks), finely diced (reserve the leaves to garnish)

160g deseeded green pepper (about 1 large), finely diced

160g onion (about 1 medium), finely diced

2 garlic cloves, chopped

½ tsp smoked paprika

1 tsp dried oregano

generous pinch of cayenne pepper

1 tbsp tomato purée

1½ tbsp corn flour

1 vegetable stock cube

450ml boiling water

sea salt and freshly ground black pepper

15g fresh dill, chopped, to serve

1. Heat half the oil in a casserole dish over a high heat, add the chicken and cook for 4–5 minutes until brown all over. Remove and set aside on a plate.

2. Reduce to a medium heat and add the rest of the oil to the same casserole dish along with the celery, pepper, onions and garlic and fry for 5 minutes.

3. Add the paprika, oregano, cayenne pepper and tomato purée and season. Cook for 1 minute, then return the chicken to the dish.

4. Stir in the corn flour, crumble in the stock cube and add the water to the dish. Cover and simmer for 10–15 minutes until thickened.

5. Remove from the heat and serve the gumbo scattered with the dill.

***Variation If you want to make this veggie, swap the chicken for a tin of kidney beans and some chopped okra.

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What’s on Tonight’s Menu? Super Simple Chicken Curry: A Pinch of Nom – Kate Allinson & Kay Featherstone

Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.

Super Simple Chicken Curry

Prep time: 5 mins | Cook time: 30 mins | 181 KCAL per serving

“Occasionally, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch. At times though, we just need a quick, easy, got- curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it’ll become a regular evening meal in no time.” p58

—–| Everyday Light |—–

 

F GF

Serves 4

 

Low-calorie cooking spray

1 large onion, sliced

450g chicken breast (skin and visible fat removed), diced

3 garlic cloves, crushed

400ml water

3 tbsp curry powder

1 tbsp ground turmeric

1 tbsp tomato puree

Sea salt and freshly ground black pepper

 

TO SERVE (OPTIONAL)

Samosas (see earlier post)

Cooked rice

 

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned.

Add the garlic to the pan and cook for 1 minutes, then add all the other ingredients. The water should just about cover the chicken – you may need a little more or less depending on the size of your pan.

Leave to simmer gently for 20 minutes.

Turn the heat up and boil the curry for another 5 minutes, stirring frequently to ensure it doesn’t catch on the bottom of the pan – this will reduce and thicken the sauce slightly.

Serves the curry with your choice of accompaniment.

 

* Tip – this curry recipe works well with lean diced lamb (all visible fat removed), too.

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Cheat’s Chicken Paella: The CSIRO Healthy Gut Diet – Dr Tony Bird, Dr Michael Conlon and Pennie Taylor

CSIRO Healthy Gut Diet

Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.

p138 THE CSIRO HEALTHY GUT DIET
11 G FIBRE PER SERVE GOOD SOURCE OF RESISTANT STARCH

Cheat’s chicken paella

SERVES 4
PREPARATION 20 minutes, plus standing time
COOKING 45 minutes, plus rice cooking time

 

Cheats Chicken Paella

olive oil spray, for cooking
600 g chicken breast or thigh fillets, cut into bite-sized pieces
1 red onion, finely chopped
1 large red capsicum, seeded, 1/2 finely chopped and 1/2 thinly sliced
1 clove garlic, chopped
1 teaspoon sweet paprika
1 1⁄ 2 cups (375 ml) salt-reduced tomato passata
pinch of saff€ron threads, soaked in 2 tablespoons boiling water for 10 minutes
150 g broad beans
1 1/2 cups (180 g) frozen peas
150 g green beans, trimmed
1 cup (185 g) cooked basmati rice (see page 41)

2 cups mixed salad leaves, lemon wedges, to serve

Heat a heavy-based frying pan with a lid over medium heat and spray with olive oil. Add the chicken and cook, stirring for 4–5 minutes until browned all over. Transfer to a bowl and set aside.

Spray the pan with a little more olive oil, then add the onion, chopped capsicum and garlic and cook, stirring occasionally, for 5 minutes or until softened. Stir in the paprika and cook for 30 seconds. Add the passata and bring to a simmer. Stir in the saffron mixture, chicken and 1/2 cup (125 ml) water and bring to the boil over high heat. Cover, reduce the heat to low and cook for 20–25 minutes until the chicken is cooked through.

Preheat the oven grill to high. Line a baking tray with foil, top with the sliced capsicum and grill for 5 minutes or until softened and the skin is slightly charred.

Cook the broad beans in a small saucepan of simmering water for 3 minutes, then remove with a slotted spoon, run under cold water and double-peel. Add the peas to the pan of simmering water and cook for 3 minutes or until tender. Drain. Cook the beans in a saucepan of simmering water for 4 minutes or until tender but a little crisp. Add the capsicum, broad beans, peas and beans to the chicken mixture.

Divide the rice among 4 plates or bowls, top each bowl with one quarter of the chicken and vegetable mixture and serve immediately with the salad leaves and lemon wedges to the side.

 

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Chicken Sugo: Adriatico – Paola Bacchia

Adriatico_cover

From Adriatico: Stories and recipes from Italy’s Adriatic Coast by Paola Bacchia

(Smith Street Books, September 2018 – AU$ 55, NZ$ 65)

 

Chicken sugo

Sugo di gallina

 Chicken sugo

SERVES 4–6

1½ tablespoons extra virgin olive oil

1 large brown onion, finely chopped

2 cloves garlic, crushed

1.2 kg (2 lb 10 oz) chicken (preferably a whole broiler), washed, patted dry and cut into 12 pieces

2 teaspoons sweet paprika

½-1 teaspoon freshly ground black pepper

sea salt

2 small rosemary sprigs

125 ml (4 fl oz/ ½ cup) dry white wine

2 tablespoons tomato paste

80 ml (2 ½ fl oz/1∕3 cup) boiling water

grated parmesan, to serve

 

Heat the olive oil in a large saucepan over low heat, add the onion and cook, stirring occasionally, for 20–30 minutes until soft and starting to fall apart (don’t let it brown), then add the garlic and cook until fragrant.

 

Meanwhile, place the chicken pieces in a bowl and toss with the paprika, pepper and about 1 teaspoon of salt. Rub the spices into the chicken pieces. Add the chicken pieces to the onion mixture, increase the heat to medium and cook for a few minutes until browned. Flip them over and cook for a few more minutes until nicely browned all over. Add the rosemary and half the wine and continue to cook, stirring occasionally, until the wine has evaporated. Add the remaining wine and cook for another 10 minutes or until the wine has evaporated again.

 

Dissolve the tomato paste in the boiling water, add to the pan and stir to combine. Cover and simmer for 1½ hours (or 1 hour if you are using thighs and drumsticks), stirring regularly. The chicken should release quite a bit of liquid, especially if you are using thighs and drumsticks, but feel free to add a bit more water if it looks dry. Taste the sauce and add salt if needed.

 

The sugo is ready when the meat is tender and falling off the bones. Remove any smaller bones from the chicken pieces (especially if you are using a chopped whole chicken), then serve topped with grated parmesan.

 

Authors note:

Plump breasts and meaty thighs are what we have come to expect when we eat chicken, but there is much to be said for cooking with an older chook – the ones sometimes called broilers, which have passed their egg-laying prime and are lean and flavoursome from running around the barnyard. I would buy this type of chicken from the Slovenian butcher at the market in Trieste. He’d bring the chickens down from the Carso, and sell them whole or halved, chopped into pieces if you like. They only had a small amount of meat but it was deliciously tender when cooked at length, the skin and bones packing a tasty punch in a broth or a sugo.

Sugo di gallina does not traditionally have a lot of meat in it, and what is there is so tender it’s barely hanging onto the bone. If you can’t find a lean broiler chicken, use a combination of chicken thighs and drumsticks, bones intact. If you do this you may need to reduce the cooking time by 20–30 minutes so the meat does not dry out. This is best served with your favourite pasta or gnocchi, finished with a good sprinkling of parmesan.

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The Best Monday Night Meal in a Long Time

Do you know that feeling when you can’t really be bothered to cook? When takeaways don’t appeal (or are not readily available) and you just want something really quick, simple and yet full of flavour? Try Thai Chicken Stir Fry with Cashews and Chilli Jam Sauce from My Asian Kitchen by Jennifer Joyce.

This one is a winner! You can prep the sauce and veggies whilst you defrost the chicken in the microwave ( if, like me, you have only just decided what you want to cook for dinner 15 minutes before dinner time). The recipe states preparation time 10 minutes – correct. Cooking time 10 minutes – correct. Flavour – incredible!

 

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California ‘Fried’ Chicken Sandwich – Gordon Ramsay’s Ultimate Fit Food

Ultimate Fit Food

Gordon Ramsay’s Ultimate Fit Food ($39.99), published by Hachette Australia.

Photographer Jamie Orlando Smith

 

 

California ‘fried’ chicken sandwich

SERVES 4

“As a family with four teenage children, we are always looking for healthy ways of preparing not-so-healthy fast food favourites like pizza, burgers and fried chicken. This recipe is brilliant because it looks and tastes like a fried chicken sandwich, with the satisfying crunch from the chicken and the creaminess of the mayo, but is actually made with baked chicken and a yoghurt dressing. The kids love it, we know they’re eating well and everyone’s happy.” p. 224

50g wholemeal flour
200ml buttermilk (or 2 eggs, beaten)
150g puffed rice
2 tsp garlic powder
2 tsp onion powder or granules
4 tsp paprika
1 tsp dried sage
8 mini chicken breast fillets
4 wholemeal buns
1 ripe avocado, peeled, stoned and sliced
½ iceberg lettuce, shredded
Sea salt and freshly ground black pepper
Mexican hot sauce such as Cholula (optional), to serve

FOR THE YOGHURT DRESSING

75ml Greek yoghurt
½ garlic clove, crushed
1 tsp cider vinegar

California "fried" chicken sandwich

 

  1. Preheat the oven to 180˚C/gas 4.
  2. Put the flour, buttermilk and puffed rice into three shallow bowls. Season the flour with salt and pepper. Add the garlic powder, onion powder, paprika and dried sage to the buttermilk and mix well. Crush the puffed rice with your hands so that the pieces are broken down slightly but not powdered.
  3. Dip a piece of chicken into the flour so that it is completely covered. Remove and shake off any excess, then dip into the buttermilk. Allow any excess buttermilk to drip off, then put the chicken pieces into the puffed rice. Turn over to make sure they are completely coated, then place on a baking tray. Repeat with the remaining chicken pieces.
  4. Put the tray into the preheated oven and bake for 25–30 minutes, until golden and cooked through, turning halfway through cooking.
  5. Meanwhile, make the yoghurt dressing; mix together the yoghurt, crushed garlic and vinegar with a little salt and pepper. Taste and add more vinegar if needed.
  6. Slice open the buns and divide the avocado slices between them. Top with shredded iceberg lettuce.
  7. Once the chicken is cooked, place on top of the lettuce and spoon over dollops of the yoghurt dressing, as well as a drizzle of hot sauce, if desired. Close the buns and serve immediately.

PER SERVING

KCAL 510

FAT (g) 13.0

SATURATES (g) 4.0

CARBS (g) 67.0

SUGARS (g) 10.0

FIBRE (g) 8.0

PROTEIN (g) 27.0

SALT (g) 1.30

 

 

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Lemon Chicken with Golden Onions and Green Olives: The Good Carbs Cook Book -Dr Alan Barclay, Kate McGhie & Philippa Sandall

Good Carbs Cookbook

 

Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson

 

Lemon Chicken with Golden Onions and Green Olives

“With a nod to an unctuous Moroccan tagine, the spice mix is mild and the turmeric produces a gorgeous golden colour in the onions when the chicken is cooked. Ground ginger withstands higher cooking temperatures than fresh ginger, without changing its flavour.” p.56

 

Lemon Chicken Cooked In A Spice Paste With-Golden Onions And Green Olives

PREPARATION TIME: 25 minutes | COOKING TIME: 1 hour | SERVES: 6

3 garlic cloves, crushed
1 teaspoon ground cumin
½ teaspoon ground chilli
2 teaspoons ground turmeric
½ teaspoon freshly ground pepper
1 handful coriander (cilantro) leaves and stems, chopped, plus extra, finely chopped, to garnish
1 handful parsley, chopped
¼ cup (60 ml/2 fl oz) lemon juice
½ cup (125 ml/4 fl oz) olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
5 medium onions, thinly sliced
sea salt flakes
2 teaspoons ground ginger
1 lemon, thinly sliced
1 cup (250 ml/9 fl oz) water
1 cup (180 g/6½ oz) pitted green olives

 

Combine the garlic, cumin, chilli, turmeric, pepper, coriander, parsley, lemon juice and 2 tablespoons of the oil in a large bowl. Add the chicken and toss until evenly coated in the spice paste. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.

Heat 2 tablespoons of the remaining oil in a large sturdy heatproof pan over medium–high heat. Working in batches, add the chicken pieces and fry for about 10 minutes, turning once until golden brown on both sides. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Put the onions in the pan with the remaining oil and add salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until the onions soften.

Return the chicken to the pan with the ginger, lemon and water. Bring to a lively simmer and then reduce the heat to medium–low and cook, covered, for about 40 minutes, or until the chicken is cooked through. Test by piercing the meat near the bone with a fine skewer and if the juices run clear, the chicken is cooked.

Remove from the heat and scatter with the olives and extra coriander.

Lovely served with couscous or brown rice.

 

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Rosemary and Thyme Chicken Stew: Fast Your Way To Wellness – Lee Holmes

Fast Your Way To WellnessRecipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).

Rosemary and Thyme Chicken Stew

“If you’re really pressed for time in the evenings, throw all the ingredients in your slow-cooker in the morning and come home to a scrumptious dinner.” p. 228

 

rosemary-and-thyme-chicken

 

Serves 4

267 calories per serve (1118kJ)

 

145 g (5 oz/2 large) carrots, halved lengthways and sliced

4 small red onions (optional), peeled and quartered

2 leeks, white part only, sliced

2 lemons, quartered

2 garlic cloves

370 g (13 oz/about 2) skinless chicken thighs, halved

625 ml (211/2  fl oz/21/2  cups) chicken stock

400 g (14 oz) tinned diced tomatoes

2 bay leaves

a few thyme sprigs

a few rosemary sprigs

drizzle of apple cider vinegar

1 teaspoon sugar-free wholegrain mustard

Celtic sea salt and freshly ground black pepper, to taste

 

 

Preheat the oven to 180°C (350°F).

Put the carrots, onions (if using), leeks, lemons and garlic in a large roasting tin. Rest the chicken thighs on top of the vegetables, then pour in the stock and tomatoes and top with the herbs. Drizzle in the apple cider vinegar, then bake for 35–40 minutes, until the vegetables and chicken are cooked through.

Remove the chicken and vegetables from the pan and keep warm. Discard the bay leaf (and perhaps the lemon quarters if you prefer) and transfer the juices to a saucepan. Bring the juices to the boil, then add the mustard and boil for 5 minutes, or until slightly thickened. Season with salt and pepper.

Pour the sauce over the chicken and vegetables, then serve.