Spanish Chicken & Chorizo (Instant Pot)

 Spanish Chicken & Chorizo (Instant Pot)

This is a delicious dinner, so full of Mediterranean flavour and colour! You can easily dump-and-go with this recipe, as one would for a slow cooker, but I'll give some more guidance for if you have a moment to sauté the onions and bring out that yummy fond that's so full of depth of flavour. I first found this recipe over at tamingtwins.com and I have adapted it for the Instant pot.

Spanish Chicken & Chorizo (Instant Pot)

Ingredients:

Oil to saute (omit if your rather dump-and-go)

3 medium Onions, diced chunky

3 cloves Garlic, crushed

2 tsp Ground Cumin

2tsp Ground Smoked Paprika

2 tsp Dried Oregano

1/2 Chorizo ring, cut into slices

1kg Chicken thighs, skinless & boneless

1/2 jar Olives and Brine (170g)

2 tins chopped Tomato (800g)

3 Carrots, peeled

Salt and freshly ground black pepper to taste

Add after cooking:

1 tbsp Cornflour

2 Tbsp Tomato paste

2 Bell peppers, diced

Method:

1. Set the Instant pot to Saute on high for 10 minutes. Saute the onions for 5 mins.

2. Then add the garlic and spices, and stir to allow the flavours to bloom.

3. Add the chorizo and allow to crisp a bit.

4. Then add the Chicken thighs and allow the 10 minutes to complete while the thighs are coated in these delicious flavours.

5. Turn the pot off. Add the olives and brine, 2 tins of chopped tomato and stir the pot well to get any darkened bits of fond off the base layer. Stir well.

6. Now add the carrots (we will slice them up after cooking) and a good grind of Salt and Black Pepper.

7. Seal the Instant Pot and cook on high pressure for 10 minutes. 

8. When its done, switch it off and allow it to naturally release pressure. (This is an important part of the cooking process so don't hurry it)

9. Remove the whole carrots to a chopping board and slice them thickly.

10. Then remove the thighs to a large bowl and shred them apart with a fork.

11. Mix a slurry with the cornflour and a bit of water and add this to the pot. Put the pot on to Saute and keep stirring while the sauce thickens.

12. Now add the tomato paste, stirring well. 

13. Finally add the carrots, shredded chicken and diced bell peppers back to the pot and give it a final stir and taste test, season as needed.

14. Serve this on a fluffy bed of Basmati rice.

Serves about 8

Ottolenghi Inspired Sesame Chicken with Ginger and Lime

Our cookbook group has recently been trying out Ottolenghi's recipes from "SIMPLE" What a clever concept and way of appealing to everyone's unique sense of what makes a simple recipe!

This Ottolenghi Inspired Sesame Chicken with Ginger and Lime is my version of his Chicken with Miso Ginger and Lime, as I've made it simple for me!

Ottolenghi Inspired Sesame Chicken with Ginger and Lime 

Marinade Ingredients: 

1 Tbsp Sesame oil

3/4 tsp Salt

3 Tbsp Rice Wine Vinegar

3 Tbsp Maple Syrup

3 Tbsp Soya sauce (gluten free)

80g Tahini paste

4cm fresh Ginger, grated

3 Garlic cloves, crushed

1 lime, strips or rind and juiced

8 Chicken thighs or legs

- Marinade this in advance for 1 hr to a few days

On the day ingredients:

2 -3 onions sliced

2 Red Chillies, halved and deseeded

Sesame seeds

- Lay these ingredients in a casserole dish and place the chicken pieces on top. Cover with foil. 

- Bake in a preheated oven of 200° for 20 minutes. 

- remove the foil, turn chicken pieces over, baste and bake for 15 minutes

- turn pieces over, baste sprinkle with sesame seeds and bake for last 15 minutes. 

Dressing up ingredients:

2 spring onions, finely sliced

Bunch Coriander

- Serve chicken pieces along side sticky white rice, and sprinkle with spring onions and Coriander and an extra squeeze of lime!

Serves 6-8

Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)

This recipe is so simple and yet truly hits the mark when wanting a satisfying and wholesome dinner.

Creamy Country Chicken & Veg (Slow cooker, GF, DF, WF)

Ingredients:
4 Chicken breasts
1kg Chopped fresh Seasonal Veg (I bought a prepared bag at my grocer containing Baby marrows, patty pans, carrots and cauliflower)
2 Stock cube
3C Water
1 Clove crushed garlic
10ml Mixed Herbs
15ml Maizena (cornflour)
1C cold water
6 tsp Cremora (or other dairy substitute)

Method:
1. Season the breasts with Salt and pepper, place in the Slow cooker (from now on SC)
2. Pour the veggies in top
3. In a cup of hot water, dissolve the stock cube and stir in the garlic and herbs. Pour this over everything
4. Switch the SC on to HIGH for 3 hours.

LATER...
5. Remove the chicken pieces and shred the meat. Discard the bones and skin.
6. Dissolve the Maizena in 1C cold water.
7. Remove 2C broth and pour into a small saucepan on the stove.
8. Add the Cremora and stir well.
9. Add the Maizena mixture and stir while it thickens. Taste test and season again if necessary.
10. Now put everything back into the SC and stir it all in gently.
11. Serve generous portions on a bed of rice.

Serves: 6-8

Day 8 - Roasted Chicken with Safari Fruit Stuffing

This is my absolute favorite Roasted Chicken with Stuffing Recipe ever! I first made it 2 Christmases ago, and since then we haven't tried any other. The juices make the most amazing gravy!

Photo credit bbcgoodfood.com

Roasted Chicken with Safari Fruit Stuffing

Stuffing Ingredients:
1 Whole Chicken of about 1.4kg
2 Tbs butter
1 Onion, finely chopped
2 Celery sticks, chopped
1 Granny Smith apple, grated
125g Pitted prunes, chopped
80g Peacan nuts, chopped
1 C Fresh breadcrumbs (GF: Use Gluten free breadcrumbs)
1 tsp Dried mixed herbs
2 Tbs lemon juice
1 tsp Grated lemon rind
Salt & Pepper to taste

Method:
1. Rinse the chicken in cold water and set aside.
2. Melt the butter in a heavy based frying pan and saute onion and celery for a few minutes until soft. Transfer to a large bowl.
3. Add all the remaining ingredients and mix well. Fill the cavity of the chicken and close up with string or tooth picks.

Basting Ingredients:
1/4C Cooking oil
3 Tbs Fresh lemon juice
3 Tbs Port or Red wine
1 tsp Worcestershire sauce
2 Cloves garlic, crushed
2 tsp Dried mixed herbs
Salt & Pepper to taste

Method:
1. Mix all the basting ingredients.
2. Place the chicken on an oven roasting pan in a preheated oven of 180*C for about 1 1/2 hours. Brush during baking and serve immediately.

Delicious served with soft fluffy rice, Roast vegetables and gravy!

Day 7 - Delicious Pesto Chicken Casserole

This recipe for Pesto Chicken Casserole is another of Malcolm's finds that he spoilt me with, on one of our date nights. He asked me to buy the ingredients, and when I saw the list I couldn't imagine what he could possibly be going to make of this combination, so needless to say I had my doubts. Well! It was to die for!!! The ingredients compliment each other beautifully to provide a real taste sensation! I recently entered this recipe into a Chicken Recipe competition, and it WON! Like I said, it's definitely worth a try!

This recipe can easily be doubled to pack half away in the freezer for another night.
(Note: This recipe makes a lot of delicious creamy sauce, more than is shown in this picture)

Photo Credit: snacktherapy.com

Pesto Chicken Casserole

Ingredients:
8 Chicken thighs (or 4 breasts)
125ml (1/2 cup) Chicken stock
125ml (1/2 cup) Sour cream
1 Tbs Cornflour
60ml (1/4 cup) Basil pesto
Toasted pine nuts (We used peanuts)

Method:
1. Place chicken in a saucepan.  Pour over the chicken stock, cover, bring to boil and simmer for about 20 minutes until the chicken is cooked.
2. Meanwhile, mix the sour cream, cornflour and pesto together.
3. Once chicken is cooked, remove from the stock and shred with two forks, then return to the stock.
4. Add the sour cream mixture, and cook for a minute or two until the sauce thickens. Season to taste.
5. Transfer to a serving dish and garnish with pine nuts.
6. Serve with mash, rice or polenta.

Serves 4-6

Day 4 - Malcolm's Chicken Biryani (Wf, GF, DF)

Every Thursday my husband and I have a date night, at home, with the kids tucked into bed early! We take turns cooking something special for each other and recently my hubby was brave enough to try a Chicken Biryani. It was AMAZING!!! Every bite was deliciously spicy but not too hot, and the crispy fried potato chunks were just the cherry on top! This makes enough to feed 8.

Malcolm's Chicken Biryani

Ingredients:
3C Jasmine/ Basmati rice
1 kg Chicken breasts, skin removed and deboned
2 Onions, finely chopped
3 Garlic cloves, finely chopped
2 cm Fresh ginger, grated
1 Tbs Curry powder
2 tsp each Ground coriander, Ground turmeric and Ground cumin
1 tsp Ground cinnamon
½ tsp each Ground nutmeg and Ground cloves
1 Tbs Garam masala (Use less if you want to)
2 Bay leaves
1 tin Chopped tomatoes
1 tsp Sugar
2 cup Chicken stock
Salt to taste
4 large Potatoes, peeled and cubed, parboiled
Oil for frying
1C Chicken stock
Fresh Coriander leaves
Poppadoms
Greek Yogurt


Method:
1. Cook the Rice according to packet instructions.
2. Pre-heat the oven to 170°C.
3. Heat 3 tbs oil in a large pot. Cut the chicken breasts into large chunks and fry in the oil until they start to brown. Remove and set aside.
4. Fry the onions, garlic and ginger for 2 minutes before adding the curry paste and spices. Allow to fry for another minute and add the chicken back into the pot.
5. Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
6. Lower the heat and allow to simmer for 15 minutes.
7. Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
8. To assemble the dish, layer a 1/3 of the rice at the bottom of  a greased oven-proof dish. Next, cover the rice with the chicken curry but reserve some of the sauce. Follow with the rest of the rice and spoon over the remaining sauce. Finally, cover the rice with the fried potatoes. Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
9. Place in the oven for 25-30 minutes.
10. Serve the Chicken Biryani with Greek Yogurt, poppadoms and fresh coriander leaves.

Serves: 8

Oriental Chicken with Noodles

Now this recipe for Orienal Chicken with noodles is a real blast from my past. I used to love cooking this for the family as a school girl living at home. I had since forgotten about it, but was recently reminded by my Aunt Mieke and so together we put the pieces that we could remember, back together again. It's going to be so special to share this with my own little family, 15 years later.



Oriental Chicken with Noodles

Ingredients:
1 Onion, sliced
2 Celery Stalks, sliced
3-4 Carrots, peeled and cut julienne style
1 C Peas (optional)
500g Chicken Breasts, cut into thin strips
Soy Sauce
500ml Orange, Mango or Apricot juice
2 Packets Chicken flavoured 2-Minute Noodles

Method:
1. Prepare all the veggies before hand. Marinade the Chicken strips in Soy Sauce.
2. Prepare the 2 Minute Noodles according to packet instructions (only use half the amount of hot water). Set aside.
3. Stir Fry the Onion, Celery and Carrots for 5 minutes. Remove from the pan.
4. Stir Fry the Chicken.
5. Add the cooked veggies, and the 2 minute noodles WITH 1/2 cup of the stock.
6. Add the juice and Peas and cook until the peas are heated through. Add salt and pepper if needed.
7. Enjoy!

Serves 5