Chicken & Bean Tagine

Chicken Tagine

This North African dish is named after the earthenware pot it is traditionally cooked in. I have used Chicken which is simmered with the traditional flavours of sweet spices and vegetables. A Typical Moroccan style dish would use beef which has always been their staple diet with sweet spices & dried fruit. I used my heavy Cast Iron Pot for this, which is great for slow cooking and low temperatures.

If you have read through some of my other recipes, you’ll see that I love One Pot Cooking, it is simple and good for batch cooking if you prepare meals ahead of the week. It also means less dishes to wash…lol!

Serves 2

2 Chicken Breasts – but into big chunks

6 Shallots

2 Carrots – chopped

30g Butter

1 Tsp Saffron

1/2 Tsp Ground Ginger

1 Tbsp Smoked Paprika

1/4 Tsp Ground Cinnamon

200g Tin Broad Beans or Butter Beans (you can even use Chickpeas)

50g Dates (Optional)

Salt & Pepper to taste

Fresh Coriander – Chopped

Fresh Parsley – Chopped

  1. Preheat a little oil in the pot on medium to high heat and brown the chicken.
  2. Peel and chop 3 shallots into rings and 3 into quarters. Add into the pan with the carrots, butter and brown gently.
  3. Pour in 400ml of cold water, just enough to cover the chicken, bring to the boil slowly and reduce to a gentle simmer for about 30 minutes.
  4. Add in the saffron, ginger, paprika, dates(if using) and beans to the chicken pot, stir and put the lid back on, continue to simmer for a further 30 minutes. Season with Salt & Pepper.
  5. Serve and garnish with some chopped coriander and parsley. For a more filling dish you can also serve with some couscous.

Hunters Chicken with Saffron Bean Rice

20190831_151824

This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.

 

Serves 4

For the Chicken

4 Chicken Breasts

4 Bacon slices (smoked)

3 shallots, diced

2 tsp garlic granules or 2 cloves

1 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tsp smoked paprika

1/2 tsp crushed chilli flakes

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard powder

1 tsp sugar

80g reduced fat cheddar (healthier option)

For the Rice

150g Wholemeal Log Grain Rice

1 x 400g tin of mixed beans

Pinch of Saffron

300ml Vegetable Stock

75-100g chopped Chorizo

 

  1. Preheat oven to 180 deg.
  2. Wrap each chicken breast with the bacon slice and secure with a cocktail stick
  3. Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
  4. Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
  5. Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
  6. Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
  7. Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
  8. Serve. Yummy!


One Pot Chicken & Chorizo Paella

20171007_195245

I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.                                                                                download (7)

Sometimes I just want something quick and this little Steampot s-l1000that came with my  Hotpoint  Combi oven is great for this, you just put everything in and cook.

 

Serves 2

150g Long grain and wild rice (you can just use long grain)

2 Chicken Breasts – cubed

300ml Chicken Stock

2 tbsp Smoked paprika

1 tbsp dried chillies

1 tin of garden peas (drained)

1 red pepper – chopped

1 white onion – sliced

Chopped Chorizo (my favourite is Picante)

Pinch of Saffron

 

  1. Coat Chicken in the paprika
  2. Place everything into the steam pot and place lid on
  3. Cook on the Automatic Rice Setting for 18 minutes. 20171007_195049
  4. Perfectly cooked paella, the rice is amazing.

20171007_195123

20171007_195213