Showing posts tagged chicken

Chicken and bean stew

Winter just wouldn`t go away, and hearty comfort food are still on the top of the list. This chicken and bean stew is really good:

I almost followed the recipe this time. The exceptions are a can of chickpeas instead of 2 cans of butter bean, and lots of fresh bell pepper instead of 250 g frozen peppers. No coriander, served with rice and lamb`s lettuce.



Usually, I cook for the adults, and the kids have rice or make a sandwich. Tonight, it’s the other way round. I made chicken patties, and Sandis combined the burgers.


Chicken in Orange Juice

Bite-size chicken filet pieces are among regulars in our house. This time I tried a new recipe for the sauce.
Chicken filets, cut into bite-size pieces
A tablespoon or so of cornstarch
Orange juice, freshly pressed from 2 oranges
A tablespoon of honey
A tablespoon or 2 of soy sauce
Roasted sesame seeds (optional)
Cover chicken pieces with cornstarch. Fry them. When light brown and cooked through, pour over the orange juice, add honey, soy and sesame seeds. Let simmer for some minutes until the sauce thickens and sticks to the chicken.
Serve with buckwheat (roasted brown Russian type, bought from amazon) and fried bell pepper with caramelized onions.
Quick, easy and delicious.


Braised red cabbage
It`s raining every day, and I start longing for cosy winter dishes.
Shred red cabbage. Peel and chop 2 apples. In a braising pot, melt some butter. Fry the cabbage and apples. Add salt, cumin, cinnamon, nutmeg and brown sugar, saute for a couple of minutes. Pour over vegetable stock, white wine, and some tablespoons of red wine vinegar. Cover and slowly braise for 1 - 2 hours depending on the softness of the cabbage.
Serve with boiled potatoes and oven-baked chicken thighs or organic French blood sausage called boudin noir.

I`ve noticed that our recent posts are from long weekend dinners with friends rather then quick and healthy workday dinners, which was the original idea.
This should qualify: chicken with bulghur/lentil mix and fresh vegetables. Cooking didn`t take more than 20 minutes.
Pour water over red lentils and bulghur (approximate ratio 1:1,5). Add a tablespoon of sherbet (homemade syrup). Bring to boiling, then simmer until soft. I used both bulghur and lentils of 10 mins cooking time. When ready, mix in some salt.
Mix bite-sized chicken pieces with soya sauce, olive oil, honey, and dried chili. Fry on the pan until all juices are gone and the meat is cooked through.
On the plate, assemble lettuce, cucumber, and reddish with the bulghur/lentil mix and chicken. Decorate with salted and roasted pumpkin seeds.
Enjoy and make sure the kids don`t steal all the pumpkin seeds from your plate:)