Sicilian Stew

I have done this with both chicken and rabbit and they were both yummy! It is a good casserole to do when it is not really autumnal enough for casseroles as there are a lot of summery flavours. I tend to pop it all in my slow cooker and leave it bubbling away, and quite often miss out the frying bit too! Serves 3-4.

1 rabbit or small chicken cut inti joints

1 large baking potato cut into joints

1 garlic clove, peeled and smashed

1 each red, yellow & green peppers cut into chunks

3 celery sticks, sliced

1/2 aubergine, cut into chunks

1 carrot, sliced

tbsp capers

10-12 green olives

1/2 tsp dried chilli flakes

50ml dry white wine

4 ripe tomatoes, chopped

mint and or parsley to serve

crusty bread (sainsburys free from part baked baguette in the pic!)

Two options:

• Fry the chicken/rabbit and then the vegetables, before adding the rest of the ingredients and simmer until all cooked.
• Bung it all in the slow cooker and watch the rugby.
• Sprinkle over the herbs and serve with crusty bread.

 

Connected by MOTOBLUR™

Bunny & Beets

A one tray roast which would work just as well with chicken pieces. Serves 4.

500g New Potatoes, cut up if big

250g Beetroot, cut into wedges (this takes the longest time to cook so cut it small!) or use pre cooked ones

250g Chantenay Carrots or Large Carrots cut up

1 onion, rougly sliced

3 cloves of garlic, smashed (you don't need to peel it)

Thyme

Glass of White Wine

Olive Oil

1 Rabbit, sectioned or 4 Chicken Legs

Preheat the oven to 200c

1. In a large roasting tin mix together the vegetables with the olive oil
2. Pour in the wine and season with salt, pepper and the thyme
3. Season the rabbit or chicken and tuck in around the vegetables
4. Cover loosely with foil and bake for 20 minutes
5. Remove the foil and bake for another 20-25 minutes until everything is cooked through

Connected by MOTOBLUR™

One Pot Rabbit

I killed Thumper! Well bought him and cooked him anyway! Rabbit is a nice alternative to chicken (you can swap them in recipes, so if you can't get rabbit use chicken - but equally try using rabbit in your favourit chicken recipes) it's nice & lean and nice & cheap - I pay £3 ish for a whole one in the market which does 3-4 portions. An easy recipe which is a good summer sunday alternative to a full on roast - the left overs are good too. Serves 3-4.

1 rabbit (or small-medium free range chicken), jointed

1 aubergine, cut into chunks

1 red pepper, cut into chunks

10 small new potatoes

8 cloves of garlic, unpeeled

1 red onion, cut into wedges

1 large courgette, cut into chunks

Good pinch of thyme

1 lemon, cut into 8

100ml dry white wine

Preheat the oven to 200c

1. 
   
   Put the rabbit & vegetables in a roasting dish in a ingle layer.
2. 
   
   Pour over some olive oil and then mix everything with your hands until everything is shiny.
3. 
   
   Sprinkle over the thyme, some salt and pepper and add the lemon wedges before mixing again.
4. 
   
   Sprinkle over 50ml of the wine and roast for 45 minutes , hecking occasionally and adding more wine if it is drying out.
5. 
   
   Serve with a greem salad and some bread to mop up the juices.

Connected by MOTOBLUR™

Spanish-ish Chicken

This wasn't even authentic before I messed about with it, but is yummy and has a Spanish flavour! Serves 2.

2 Chicken Breasts, skin on

70g Chorizo

2 tsp Cumin Seeds

1 clove of Garlic, crushed

2 tbsp dry Sherry

450g baby new potatoes, sliced or cut into chunks

2 large Tomatoes, roughly chopped

Coriander Leaves to serve

1. In a large frying pan with a kid fry the chicken breasts skin side down for 4 minutes
2. Add the chorizo, cumin and garlic (just shove the chicken breasts to the side) and fry for a  minute before adding the potatoes and frying for another minute.
3. Splash in the sherry, let it bubble then add the chopped tomatoes and stir.
4. Season with S&P, pop the chicken breasts on top and put the lid on. Simmer for 15-20 minutes.
5. Whenthe chicken and potatoes are cooked through, remove the chicken breasts, stir through the coriander and serve.

Chicken, Chorizo & Artichoke Baked Rice

This is a very tasty 1 pot meal (have you noticed I like 1 pot things yet?) which is so much nicer than it's constituent parts or the effort put in!

I had it for dinner last night and have some for lunch at work today in my aladdin thermos style bento box  - you can get them at Firebox or Lakeland (though they only have pink). A real lifesaver when it's difficult to get lunch out or you don't have a microwave/fridge at work - keeps food hot or cold til lunch!

Serves 4
1 x 300g (ish) jar of Artichoke Hearts in Olive Oil

4-6 Chicken Breast Fillets

1 Large Onion, chopped

2 Garlic Cloves, chopped

100g (ish) Chorizo, sliced - watch out when you are shopping, some of these contain gluten &/or dairy)

350g Basmati Rice

Pinch of Thyme

150 ml Dry White Wine

600ml Chicken Stock

Parsley to serve (optional)

Preheat oven to 180c

1. 
   
   Drain the artichoke hearts and reserve the oil - put a couple of tbsp in a flameproof casserole dish or frying pan (and transfer to a casserole dish later).
2. 
   
   Season the chicken breasts - you can keep them whole or cut them into chunks as I have here - and fry them until they are lightly browned. Set aside.
3. 
   
   Add a little more oil to the dish/pan and saute the onion and garlic until softened but not coloured (2-3 mins). Add the chorizo, thyme, and rice and cook, stirring,  for a couple of minutes. Add the wine and stir.
4. 
   
   Transferring to the casserole if you're not already in it, mix in the stock, artichokes and chicken pieces or put the whole breasts on top, pushing them in a bit. Cover and bake for 30-40 mins until the stock is absorbed and the chicken & rice are cooked. Scatter with the parsley (if using) and serve. 

Indian-ish Baked Chicken & Rice

Two recipes today as I have such a backlog! This recipe is a way from being Indian but it does have that vibe and is an easy 1 pot dinner. Serves 4. You can use a casserole which is safe on the hob or use a frying pan and then transfer to a oven proof dish.


8 chicken thighs
1 large onion, chopped
3 garlic cloves (or cheats equivalent) sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g basmati rice
650ml chicken stock (hot)
200g frozen (I have used fresh as well) green veg (I like broccoli and spinach)
2 tbsp chopped flatleaf parsley or coriander (optional)


Preheat oven to 190c
1. Brown chicken all over in a little oil, and remove.
2. Add the onion to the pan and cook for 6-8 minutes. Add the garlic, garam masala, ginger, chilli and rice and cook for 1 minute.
3. At this point transfer to the casserole dish if you're not already using it. Pop the chicken on top, pour in the stock, cover and bake for 20 minutes.
4. The rice should have absorbed most of the stock by now - add a bit of hot water if it is too dry, add the vegetables, stir through and bake for 10 minutes or until everything is cooked.
5. Scatter with parsley or coriander and serve.


A dollop of mango chutney on the side works well!