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Chicken Chilidron

Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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Kale - Red Cabbage and Coriander

We actually had a Sunday Dinner on a Sunday – It’s a bit of an oddity here, we often end up eating a roast on Tuesdays or Wednesday. But this enormous Chicken was on special offer, so why not?

Everything was sat on a giant Gluten free Sage & Rosemary Yorkshire Pudding – The recipe is here

But the star of the show last night was the Kale - Red Cabbage and Coriander. We did a bit of filming last week and needed some fresh  Coriander as a garnish. We have a Polish Deli just around the corner where I can get a hearty bunch for £1.50. So it will be featuring in our meals for the next few days.

Ingredients:-

Spirit Vinegar
Red Cabbage, sliced
Kale, chopped
Coriander, sliced
Black Pepper
Oion Salt
Garlic Salt
Oil

Method:-

(1) Add the sliced Red Cabbage to the Vinegar. The acidity keeps the colour vibrant.
(2) Heat the Oil in a Wok or large frying pan.
(3) Fry the Cabbage and Kale initially.
(4) Stir and season with the Garlic Salt, Onion Salt and Pepper.
(5) Stir in the Coriander.

A quick easy and really tasty addition to a Sunday Dinner with loads of colour.

 

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