Tag Archives: Chicken

Restorative Chicken and Vegetable Broth

chicken-and-veggie-broth-0573Happy New Year everyone! I hope you had a good break over the past few weeks, and that you enjoyed the holidays. It was a very busy time here of course, and my kitchen worked overtime this year. I’m so happy that it did though. I also had the time for some baking for family and friends. There was no better time for switching on the oven and turning on the heat. It wasn’t that cold in December, but let me assure you that January has started off with a kick. We’re feeling it here in Malta this week. It’s going to be a cold weekend. Some are loving it, relishing it even, others are fuming excuse the pun because they’d rather be sweating it out in August.

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Minty Chicken

Minty Lime Chicken (9915)This is definitely a Throwback Thursday recipe. I promise I didn’t plan it on purpose. What’s true is that I’ve been thinking about writing about it for ages. I never did until now because the photo isn’t good at all. It almost went in my not-to-publish file, but I’ve changed my mind. This recipe turned out well so why not?

It goes back to the first month or so in my kitchen here in Malta, when I was barely doing any serious cooking. We moved back in the middle of the summer months, when being in the kitchen, I think, is totally unbearable. The heat is just too much for me, so I either cook late in the evening or very early in the morning, although those two options don’t always work for me either. We end up eating loads of salads and the likes instead, and there’s no need to say that baking stops almost to a complete halt.

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Grilled Garlic Chicken Breasts

Grilled Garlic Chicken Breasts (9858)One of the easiest things for me to cook when I feel as if I’m racing against time is chicken. I know I’m not alone on this; when people ask me for recipes, 99 percent of the time it’s all about cakes or chicken. My favourite chocolate cake recipe? Done. An easy chicken recipe? You’re sorted. And here’s another one.

I don’t normally go for chicken breasts, because I feel edgy cooking them. I prefer something on the bone, like chicken legs. The meat nearest the bones is always more tender and juicier, and almost never goes dry, no matter how long you cook it for. It also reminds me of my mum’s Sunday lunches, and my obsession with drumsticks. They would fall off the bone, and at the end of the meal I would declare that they were the best thing I’ve ever had. (Excluding chocolate and marshmallows, of course.)

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Country Captain Chicken with Rice

Country Captain Chicken with Basmati Rice (9964)

I’m sure that summer’s officially here, one, because it’s almost unbearably hot, and two, because I buy chicken by the bucket, or whatever expression you might choose to put instead. There are tonnes of reasons for which this happens. The first one that comes to mind is that it makes a perfect meal for when I have people over for supper. So I keep various chicken pieces in the freezer at once. This past week I went to the butcher twice; they were on my list for both trips, simply because I had guests last Saturday and I ran out of chicken breasts. As I must have mentioned somewhere before on C&T but I must do so again I would rather have the dark meat bits. The meat next to the bones is generally more tender and juicy. However lately, since the turn in the weather, I much prefer grilling or pan-frying a marinated chicken breast. The marinade bit is most important. It’s amazing what some extra virgin olive oil together with freshly squeezed lemon juice, salt and pepper does to a piece of meat, and to vegetables! Place the meat in a dish, marinate, cover with cling film in the fridge for a couple of hours. Grill, serve with a simple salad and voila, you have a meal. Right there.

This recipe is a little different, in that you don’t even need a grill pan and there’s no marinade prep but it’s easy. I like it because it resembles a curry without the extra spice. It comes in handy when you know you will feed a group of people who undoubtedly have various likes and dislikes, or even allergies and/or intolerances. As months go by I am often finding myself in this predicament, which can be a headache on one hand, but a positive thing for me, meaning I’m reconnecting with people. It’s been almost a year now since I moved back from Surrey. Unbelievable.

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Recipe: Chicken and Chorizo Casserole

Chicken Thighs and Chorizo (8724)

My idea of a rainy afternoon is having loads of good books to read, sipping a hot chocolate on the couch with a thick throw, or two. No radio, no movies, no nothing. Just some peace and quiet. That’s how I spent yesterday afternoon, and by the looks of it that’s how it will be today. I am one lucky lady I know. My idea of a comforting meal after such an afternoon is something like this recipe. It’s a breeze to make and full of flavour.

Chicken Thighs and Chorizo (8717)

Chicken Thighs and Chorizo (8716)

This is actually my take on two recipes from Elizabeth Bard’s Lunch in Paris and Mireille Guiliano’s The French Women Don’t Get Fat Cookbook. I read Lunch in Paris in two days; you could say I devoured it, but that would sound silly. On the other hand, the latter was a bit of a surprise. I didn’t think I was going to like such a book, but honestly, I really enjoyed it. The recipes are simple, delicious, fresh and flavourful and it’s not about low-fat this and low-fat that, and margerine and saccharine. Yuck. You use butter and there’s chocolate in their too. Lovely. Hold on, I hear you say. Are you on a diet? Are you now into low-fat fad? Eh? The answer is simply: nope. I *do* need to lose some weight, yes, but what I’m really into is variety.

Chicken Thighs and Chorizo (8723)

Fact is I get bored very easily. I’m also not into any trend, because trends come and go, and quiet frankly I find it hard to keep up. I’m not running a restaurant. I cook at home, like most of you do, so I don’t need to constantly come up with new stuff. I eat everything and I’m willing to try anything, as long as it’s good edible. Please also note that I’m not into palpitating cobra hearts or bird nests. Those things are for Mr. Bourdain; definitely not for me.

Chicken Thighs and Chorizo (8720)

Chicken Thighs and Chorizo (8722)

So give me a hearty but light meal any day and you’ll make me very happy. Fish or chicken are easier on me than red meat, especially in the evening. As much as I like grilling steak I don’t sleep well if I have that for dinner. When I’m not baking this is the kind of food I like to cook. By the time the pan is simmering on the hob or baking in the oven, all by itself, I can do the washing up without stressing myself to death, lay the table, light a candle perhaps and relax.

Chicken Thighs and Chorizo (8718)

Please don’t let the not-so-short list of ingredients intimidate you. I promise you, this is painless and cheap. Serves 4.

  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 8 large chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 100g chorizo, cut into bite-sized cubes
  • 1 large red onion, peeled and chopped
  • 1 teaspoon sweet paprika
  • 6 garlic cloves, peeled and roughly chopped or crushed
  • 2 sticks celery, finely chopped
  • 1 leek, chopped
  • half a large lemon, cut in half
  • freshly squeezed lemon juice
  • 1 large yellow pepper, roughly chopped
  • 75ml chicken stock
  • 800g polpa di pomodoro (plus some water to get to the bits of tomato on the sides and bottom of the can)
  • 2 teaspoons tomato concentrate
  • pinch of salt and pepper
  • 1 tablespoon light brown sugar
  • 2 teaspoons dried thyme

In a large pan heat the oil and butter over a medium-high heat. Add the chicken, salt and pepper and brown the chicken on both sides. Brown in batches if your pan is not big enough to fit all the thighs at once. Remove from the pan, set aside in a warm bowl.

In the same pan add the chorizo, onions, paprika and garlic cloves. There is no need to add more oil here as the chorizo will release its own. Give everything a stir, scraping the bottom of the pan and allow the onions to turn opaque. Now add the celery, leek, lemon and its juice and yellow pepper.* Cook for around 5 minutes, making sure to coat the vegetables well with the juices from the pan. Add the chicken thighs back in.

Pour in the chicken stock, polpa, tomato concentrate, salt, pepper, sugar and thyme. Give the contents of the pan a good stir again. Cover and let it simmer for around an hour over medium-low heat.

Chicken Thighs and Chorizo (8726)

Serve with basmati rice.

*Alternatively you could add around 4 large potatoes, cut into chunks or quarters with the vegetables, and serve it with some crusty bread, omitting the rice.

Enjoy! What is your favourite one-pot meal?

Rob x

(Adapted from Elizabeth Bard’s Lunch in Paris, Summersdale, 2011 and Mireille Guiliano’s The French Women Don’t Get Fat Cookbook, Simon & Schuster, 2011.)