oliveoilandlemon

recipes for healthy living

Category: Mains

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I am a fan of dinners you can cook in one pot, convenient, not too much washing up to pass on to someone else to do….. This one is really delicious, I do think the Madeira adds something special to chicken or mushrooms so I always have a bottle in the cupboard on the go.

Chicken and Mushroom Casserole
Serves 4
500g chicken of chicken breast /thighs or combination in bite sized pieces
250g chestnut mushrooms
1oz plain flour and 1tbsp dried herbs
1 medium onion sliced
2 cloves garlic chopped
2tbsp madeira
1tsp Dijon mustard
200ml stock
50ml cream
250gr broccoli spears blanched

Toss the chicken in the flour herb mixture to coat and season well.
Heat 1tbsp oil and brown the chicken in a pan and remove with a slotted spoon to a bowl.
Add the onion and garlic to the oil and cook over a low heat until softening.
Add in the chestnut mushrooms and over a medium heat fry until starting to brown.
Add in the madeira to the pan, stir well to combine and bubble for a minute or two.
Add the stock, cream and chicken back to the pan, stir in the mustard and cook over a medium heat for about 10 minutes to cook the chicken through.
Toss in the broccoli and cook for 5 minutes more to finish cooking.
Taste and adjust the seasoning if necessary.

Moroccan style chicken with chickpeas

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Moroccan Paprika Chicken with Chickpeas & Chorizo

This is perfect family food. Make a big batch and freeze half, Make it go further with rice or potatoes if you need to.

Serves 6
3 Tins chickpeas net weight 240g each
6 chicken breasts
2tbsp flour
2tsp paprika
1 large white onion
1tsp chopped garlic
30g chorizo thinly sliced
1tsp cumin seed
1tsp ras el hanout
1tsp paprika
500ml chicken or veg stock
(You will need an oven proof casserole or pot)
Mix the flour with 2tsp paprika on a large plate
Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan for about 4 minutes each side to brown.
Remove and set aside.
Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.
Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.

Southern Style Mushroom Sliders

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Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven.

Serves 4

500g Portobello mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or 8 mini buns

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche buns, top with the mushrooms across the buns and add a tbsp of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .

Bean Burgers with Raita and Pickles

Bean Burgers with Raita and Pickles

I love bean burgers but they do need lots of fresh herbs and seasoning to help them along and are delicious with the sharp tang of some crunchy pickles as well as the raita. Simply delicious.

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Makes 4
1 tin each of butter and haricot beans net weight 240g each
3 spring onions trimmed and sliced
20g sun dried tomatoes rehydrated and roughly chopped
1tbsp each of chopped mint and parsley
1tsp ghormez sabszi (optional – it is a mix of dried med style herbs)
1tbsp sesame or rapeseed oil
Salt and pepper
20g panko breancrumbs

Tip everything into the blender bar the panko and blitz
Tip out and with wet hands form into 4 burgers
Coat them in the panko by pressing down gently into it and then put into the fridge to chill
To cook heat 1tbsp oil and cook on both sides for 1 minute to brown then finish in the oven for 10 minutes.

Raita
3tbsp Greek style natural yoghurt
1tsp garlic puree
1tsbp fresh chopped mint
6cm piece of cucumber washed deseeded and diced
Mix everything and season to taste.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

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