Recipes

Chicken & Chorizo Jambalaya.md

Chicken & Chorizo Jambalaya

• 55 min.
• Serves 6.

Ingredients

Cajun Seasoning

• 2 teaspoon salt (or to taste)
• 2 teaspoon garlic powder
• 2½ teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1¼ teaspoon dried oregarno
• 1¼ teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)

Curry

• 1½ tablespoon olive oil
• 3 chicken breasts, chopped
• 1½ onion, diced
• 1½ red pepper, thinly sliced
• 3 garlic cloves, crushed
• 120 g chorizo, sliced
• 1½ tablespoon Cajun seasoning
• 375 g long grain rice
• 600 g can plum tomato
• 525 ml chicken stock

Method

• Mix seasoning.
• Heat oil in large flying pan with a lid.
• Brown chicken to 5-8 min until golden.
• Remove chicken and set aside.
• Add onion. Cook for 3-4 min until soft.
• Add pepper, garlic, chorizo and Cajun seasoning. Cook for 5 min.
• Stir in chicken, rice, tomatoes and stock.
• Cover and simmer for 20-25 min until rice is tender.
• Serve.

Chicken Peanut Curry.md

Chicken Peanut Curry

• 1 h 15 min.
• Serves 6.

Ingredients

Spice Mix

• 1 tablespoon salt (or to taste)
• 3 teaspoons ground coriander
• 3 teaspoons ground cumin
• 1½ teaspoon ground turmeric
• 1½ teaspoon paprika
• ¾ teaspoon cayenne pepper

Curry

• 1½ kg chicken, cut into 5 cm pieces
• 3 tablespoons vegetable oil
• 1½ large onions, chopped
• 9 garlic cloves, minced
• 1½ tablespoons fresh ginger, finely grated
• 1237 ml chicken stock
• 300 g no-sugar added peanut butter
• 1½ tablespoons honey
• 675 g courgettes, chunked
• 1½ red pepper, chunked
• 1½ green chilli pepper, diced
• 6 baby sweetcorn, whole
• 100 g roasted peanuts, chopped

Serve

• 450 g rice
• 1½ limes, juiced
• 20 g roasted peanuts, chopped
• 4½ tablespoon fresh corriander, chopped

Method

• Mix spices
• Thoroughly coat chicken with ½ of spice mix.
• Heat oil on high in heavy pot. Brown chicken on all sides.
• Transfer chicken to a bowl.
• Reduce to medium heat.
• Add onion, cook for 2 minutes (until they start to turn golden).
• Add garlic and ginger, cook for 1 minute.
• Stir in remaining spice mix, cook for 1 minute.
• Pour in chicken stock.
• Add chicken (and any chicken juices).
• Stir in peanut butter.
• Stir in honey.
• Bring to simmer. Reduce heat to maintain gentle, steady simmer.
• Simmer for 30 minutes, stiring occasionally.
• Stir in courgettes, red pepper, chilli pepper, baby sweetcorn and peanuts.
• Simmer for 30-40 minutes (until chicken and vegetables are tender).
• Remove from heat.
• Serve over rice, drizzle lime juice, sprinkle peanuts and corriander.