Chicken with Leek, Peas, Dill and Chilli

Inspired by Nigella Lawson’s chicken traybake recipe

Here’s a link to the original recipe: https://www.today.com/recipes/nigella-lawson-s-chicken-pea-traybake-recipe-t127442

I have tweaked it to add a hint of chilli and replace the vermouth with dry white wine. My recipe also takes into account just cooking for two and cooking with our larger Australian leeks. The dill, garlic and chilli flavours somehow seep into the chicken and the peas and leeks are so yummy cooked in the juices of the chicken.

This is such a fabulous weekday, no fuss but delicious and different combination. After this first try I have to say it will definitely not be the last.

Thanks Nigella for the inspiration.

Preparation: 5 minutes Cooking time: 1 hour

Ingredients

  • 3-4 chicken thigh cutlets or thigh fillets – skin on
  • 1 kg bag of frozen peas
  • 1 leek
  • 4-5 stalks of dill with extra for garnish
  • 1/4 cup of dry white wine
  • 4 cloves garlic
  • 2 red chillies (optional)
  • Salt and pepper
  • 3 tablespoons olive oil

Method

1. Pre-heat fan forced oven to 200 degrees celcius

2. Empty bag of frozen peas into flat casserole dish or oven tray that will fit chicken on top snugly

3. Slice leeks into thickish rounds

4. Pound garlic and 1 chilli into a paste in a mortar and pestle,adding 1/2 teaspoon of salt to help.

5. add 3/4 of the garlic chili paste, the leeks and dill torn into pieces to the peas

6. Add 2 tablespoons of olive oil to the peas, add white wine, and mix all the base ingredients thoroughly

7. Rub leftover garlic chilli paste on chicken

8. Place chicken on top of peas and drizzle minimally with olive oil and sprinkle with some salt

9.Place in oven for 15 minutes or until skin starts to turn golden

10. Remove from oven and push peas down and mix peas around, removing chicken for a moment if needs be, so peas are slathered in the liquid and juices.

11. Roast in oven for further 45 minutes until chicken is cooked and most of the liquid is evaporated and peas are soft and juicy. Peas will lose their “greenness” but it‘s worth it, trust me!

12. Serve chicken garnished with extra dill, with peas on the side and accompany with a green salad and with or without roast potatoes for a delicious dinner

5.

Annie’s Festive #Duck Roll Recipe

My friend Annie has made this beautiful duck roll for a number of years as part of our family Christmas feast and this year I noted down the recipe and took photos as we went.

It is stunning addition to the table and can of course be enjoyed at anytime of the year. The combination of duck, chicken mince, pistachios, cranberries and sour cherries is delicious and looks festive and is quite delicious.

Ingredients

1 duck skin-on deboned by your butcher

450g chicken mince

250g unsalted peeled pistachio nuts

100g cranberries chopped

1 can (400g) sour cherries drained

Olive oil

Salt and pepper

1 teaspoon dried oregano

2 tablespoons finely chopped parsley

Skewers and kitchen twine

Method

Pre-heat oven to 180 degrees celcius

Lay duck flat on a board skin-side down, season skin with slat and pepper

Mix chicken mince with oregano, pistachios, chopped cranberries, season with salt and pepper

Spread chicken over inside (middle part) of duck in an even layer

Stud chicken with sour cherries, about four across, laying evenly in rows “down” the duck.

Roll the duck and secure pulling “skin” across the duck and through the wing holes on the other side

Tie the duck together with kitchen string.

Rub duck sparingly with olive oil. Sprinkle with salt, pepper and a dusting of dried oregano.

Put duck roll in roasting tin, along with wings and leftover chicken mixture formed into a patty.

Roast for an hour (about 40 minutes a kilogram) and until duck is golden brown.

Allow to rest for 20 minutes then slice into thin slices and place on a serving tray.

Serve with glazed carrots and a green salad for a lovely summer meal.

Spicy Roast Chicken with Lemon and Onions

I just got asked urgently for this recipe by a friend of mine and it reminded me that I haven’t made it myself for ages.

Might have to put it on the menus for a weekend roast.

I am thinking this would be is nice with cauliflower rice pilaf (recipe will be posted)and a green salad.

Here’s the link to the roast chicken recipe first though:

https://freespiritfood.net/2017/06/10/spicy-roast-chicken-with-lemon-and-onions/

#Spring #Soup with chicken #meatballs, leek and #Parmesan

A spring soup that combines tasty chicken meatballs with the sweetness of carrots, peas and leeks with the sharp saltiness of Parmesan. I used some quartered Brussel sprouts and spinach as well for a great result. It’s a great way to use up vegetables.

Prep time: 20 minutes Cooking time: 30 minutes

Ingredients:

Meatballs
300g chicken mince
1/4 cup grated Parmesan
3 tablespoons breadcrumbs
2 cloves garlic pounded to a paste
Pinch of salt
Black pepper
1/2 small onion very finely diced
1 red chilli finely diced (optional)

Soup:
1 litre chicken stock + 2-3 cups water
1 leek white and pale green part finely sliced
1/2 onion finely diced
1 carrot grated
2 cloves garlic pounded to a paste
1 tablespoon olive oil
1/4 cup of peas
8 Brussel sprouts quartered
Handful or two of baby spinach leaves
1/4 cup grated Parmesan
Salt and black pepper to season
Basil or parsley leaves for garnish

Method:

1. Combine ingredients for meatballs using and form into small meatballs.

2. Fry meatballs in a non stick fry pan until golden on all sides, for about 3 minutes and set aside.

3. Heat 1 tablespoon olive oil in heavy based soup,or casserole pot, add onions and leeks and sweat over low heat until tender, add garlic paste and stir through.

4. Add stock and 2 cups water to leek mixture and bring to a boil.

5. Add meatballs, grated carrots, Brussel sprouts and simmer gently for 5-8 minutes or until meatballs are cooked through.

6. Add peas and simmer for 1-2 minutes until peas are just tender.

7 turn off heat, add baby spinach and allow to sit for a few minutes.

8 serve in bowls, sprinkled with Parmesan, chopped basil/parsley, adding salt and pepper to taste. (serves 2-4)

#organic #roast chicken #delicious

Nothing better than lemon, onion and thyme stuffed chicken, with a light gravy made with the heavenly juices from roasting, and roasted vegetables with thyme.

#Stellar Chicken Marabella, #chicken

Yottam Ottolenghi’s newest cookbook Simple has some great recipes but sometimes not so simple in terms of quickly getting some of the specialist ingredients which might not be in your pantry.

However I have found that they are simple enough to understand the flavours being created and to play around with them using ingredients on hand to still create delicious meals.

For example his chicken marabella recipe calls for date molasses and dates….I substituted dried apricots and pomegranate molasses which I had in the cupboard which worked well.

The chicken can be marinated overnight to develop the flavours more and or just for 15 minutes.

The quantities can also easily be adapted if you are cooking for more than 2…or if you want to serve as part of a buffet shared style meal.

Prep time: 10 minutes Marinating time(optional): 15 mins-12hrs
Cooking time: 50 minutes

Ingredients:

2 chicken Marylands skin on (thigh and drumstick still joined)
4 cloves of garlic
1/4 cup of fresh picked oregano leaves
2 tbspoons red wine vinegar
2 tbspoons olive oil
50g pitted green olives
2 teaspoons capers and 1 tbspoon of their juice
3 tbspoons chopped dried apricots (about 100g)
2 bay leaves
1/2 tablespoons pomegranate molasses
1/4 cup white wine
Salt and black pepper
Oregano leaves to garnish

Method

1. Score each piece of chicken 3 or 4 times to the bone.

2. Place in a bowl and add all the ingredients except the wine and molasses and gently mix along with 1/2 teaspoon salt and a grind of black pepper

3. Marinate for as long as you can …overnight if possible but not essential

4. Pre-heat oven to 180 degrees celcius in fan forced oven

5. Spread the chicken on a high sided snug baking dish that allows the marinade to surround chicken. Whisk together the wine and molasses and pour over chicken. (I lined my baking dish with baking paper to prevent the marinade from creating too much of a mess to clean up!)

6. Cook chicken in oven for 45 minutes, basting a few times through cooking process. You want the chicken to get golden brown and be cooked until juices run clear.

7. Sprinkle generously with fresh oregano leaves to garnish.

Serve with salad and accompaniments of your choice, goes well with cous cous lr with crusty bread as the sauce created with the marinade and chicken juices is delicious.

Serves 2