Month: February 2019

Curry Chicken Thighs and Basmati Rice

Curry Chicken Thighs and Basmati Rice

Servings: 2 Preparation: 5 minutes Cooking: 25 minutes Ingredients Boneless, skinless chicken thighs: 4 Spinach: 200g. Snip spinach leaves and cut stems into 2 inches length Dill: 6 sprigs, cut into small pieces Yellow Onion: 1/2 large, cut into thin slices Basmati rice: 157g Apple cider vinegar: […]

Cheddar Alfredo Tagliatelle Meatballs

Cheddar Alfredo Tagliatelle Meatballs

Servings: 2 Preparation time: 5 mins Cooking time: 20 mins Ingredients Meatballs: Superstore Italian meatballs 1.8kg for $10. 9 per serving, so 18 meatballs Pasta: Superstore tagliatelle fresh pasta with 1-2 minutes of cooking time. The package comes in 700g. Each serving is 4 bunches, […]

Cornmeal Crusted Chicken

Cornmeal Crusted Chicken

Servings: 2

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients

  • Chicken breasts: 2
  • Chorizo sausage: 125g of small cubes
  • Brussel sprouts: 5oz
  • Celery: 1 stalk, cut into small pieces
  • Chickpeas: 1 can (540ml)
  • Yellow onion: Half, minced into small cubes
  • Cherry tomatoes: 6 oz, cut in halves
  • Dill: 2 small sprigs for garnishing; 5 sprigs or to taste, cut into small pieces
  • Cornmeal: 1 oz; add more if needed
  • Butter: 1 oz
  • Garlic: 4 cloves, minced
  • Chicken concentrate: 1.5 tsp
  • Water: 2/3 cup, hot
  • Ragout spice mix:
    • Ground cumin: 2g
    • Ground coriander: 2g
    • Herbes de Provence: 2g
    • Bay leaves: 2

Preparing the ingredients

  1. Wash and dry all produce
  2. Minced the garlic
  3. Finely dice onion
  4. Cut celery stalk into small pieces
  5. Half cherry tomatoes
  6. Quarter Brussel sprouts
  7. Buy precut or cut chorizo sausage into small cubes
  8. Drain and rinse chickpeas
  9. Cut dill herb into small pieces

Cooking the Chorizo Chickpea Ragout

  1. Add 1 tbsp of cooking oil to a medium pan over medium heat
  2. When oil shimmers, add onion, garlic, chorizo sausage and Ragout spice mix. Cook for 4 minutes, stirring often
  3. Add chickpeas, cherry tomatoes, celery, bay leaves, chicken concentrate and hot water. Cook over low to medium heat for 10 minutes, stirring occasionally
  4. Season with salt and pepper

Crusting the chicken

  1. Put cornmeal into a medium bowl
  2. Wash and dry chicken breasts with paper towel
  3. Slick chicken breasts into two even pieces lengthwise and season with salt and pepper
  4. Add the chicken breasts to the cornmeal and turn to coat. Discard excess cornmeal

Cooking the chicken

  1. In a large pan, add 3 tbsp of cooking oil over medium high heat
  2. When the oil shimmers, add the chicken breasts and cook for 3 min
  3. Flip the chicken breasts and continue to cook for another 1-3 minutes until golden and crisp
  4. If you have a cooking thermo, check that the chicken is 165 F
  5. Remove the chicken from pan and set asiden on paper towel to absorb excess oil

Cooking the Brussel sprouts

  1. In a medium pan, add the butter over medium high heat and swirl to melt
  2. Add the Brussel sprouts and dill. Pour the excess liquid from the chickpea ragout into this pan and cook for 5 minutes, stiring occasionally until browned and tender. 
  3. Season with salt and pepper

Plate and enjoy!