Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “chicken casserole”

Spicy Durban Curry

There are so many ready-made cooking sauces and marinades around today the choice is dazzling.  I recently stumbled across a brand of South African made curry sauces and thought I would give it a go.

The result was surprisingly good.  The brand is called Walnut Ridge Something South African and the one I chose was Spicy Durban Curry.  The flavours for this one are chillies and ginger.  It is a light curry sauce and not particularly hot.  A South African colleague assures me they are quite authentic and very popular in South Africa as well.

Other flavours are listed below and I will be trying them out very soon!  I sourced these at one of our larger IGA Supermarkets but you can also buy them online.

Cape Malay Curry – coconut and garlic

Peppadew – sweet piquante peppers

Karoo Farmstyle Apricot – onion and mild mustard

 

something-south-african-spicy-durban-curry-4256-p

The basic recipe states just to add your meat and sauce and simmer until tender but I did mine in my cast iron casserole dish on low for around 3 hours with vegetables and it was sensational…

IMG_4045

Ingredients:

1 packet of Something South African Spicy Durban Cooking Sauce

Olive oil

1 kg chicken thighs

6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 large zucchini cut into chunks

1 large onion roughly chopped

Salt & pepper to taste

Method:

Add a good lug of olive oil to a large heated cast iron casserole or Dutch oven on the stove top.

Fry the onions over a high heat until a little transparent.

Chop the chicken thighs into quarters and toss though frying quickly until sealed

Add all the other vegetables and mix thoroughly

Tip in the pouch of cooking sauce and coat everything with the sauce.

Bring to the boil and cover tightly with the close fitting lid

The mixture will seem quite thick but will thin out during cooking

Place in a warm oven – around 120-130c fan-forced and slow cook for around 2-3 hours until the vegetables are tender and the chicken is cooked.

Add salt & pepper to taste

Lovely served with hot roti bread…

 

Bon Appetit!  🙂

 

 

Southern Style Chicken, Black Bean and Rice Bake

I bought a can of black beans for the first time a few weeks ago and vowed to try and create a Southern USA style dish using beans, chicken and rice…   Chipotle Salsa, black beans, rice, chillies, chicken, tomatoes  – these ingredients just merge together into one big pot of deliciousness and it’s so easy to put together and is true comfort food.

You can be very relaxed about the ingredients – some recipes include corn and cheese, some put sour cream on the top to serve – the possibilites are endless.

Oh – and it’s even better the next day!

Chicken beans rice

Ingredients:

1 kg Chicken thighs

1 clove garlic, grated

1 long red chilli, finely chopped – leave in the seeds if you want more heat

6 spring onions, chopped

Olive oil

1 410g can chopped tomatoes

1 439g can of black beans, drained – I use Latin Deli brand

1 jar of salsa – I use Mission brand Black Bean & Chipotle

1 cup chicken stock

1 cup of uncooked white rice

2 tablespoons Balsamic Vinegar

½ cup fresh coriander, chopped – and extra for garnish

Salt & pepper to taste

A little sugar to taste

Method:

Cut each chicken thighs into 4 pieces

Pour a good lug of olive oil into a heavy cast iron casserole dish on the stovetop

When hot throw in the chicken in batches to sear the meat

Remove the chicken when a bit browned and set aside

Add some more olive oil and fry the spring onions, garlic and chillies for a few minutes

Throw in the tinned tomatoes, the drained black beans and the salsa

Mix together and add in the chicken pieces and the chicken stock

Sprinkle over the rice

Add in the balsamic vinegar and chopped coriander

Season to taste with a little salt and pepper

Bring back to the boil

Cover with a tight fitting lid and bake in the oven for around 40-50 minutes on 160c – stirring about hald way through the cooking time to make sure the rice isn’t sticking to the bottom

The rice will absorb a lot of the moisture and it will resemble a risotto

Season again to taste – a little sugar takes away the acidity in any dish containing tomatoes

Serve topped with a sprinkling of fresh coriander

Bon Appetit!  🙂

Simon’s Chicken Cacciatore

Simons Chicken 4

My husband doesn’t cook very often but boy when he does it’s worth the wait!
Simon has adapted a traditional Chicken Cacciatore recipe and come up with the most delicious rustic chicken casserole ever. As he is not keen on bones in his food, he uses whole chicken thighs.
Very tasy and easy to make – it goes beautifully with just plain old crusty bread to mop up the sauce or mashed potato, polenta or noodles.

Ingredients:
3 tablespoons olive oil
2 tablespoons plain flour
1 kg chicken thighs (skin off)
1 large onion (chopped)
3 celery sticks (chopped)
3 carrots (chopped)
1 large red capsicum (chopped)
3 slices of bacon (or pancetta) chopped
3 cloves of garlic (crushed)
2 tablespoons of butter
1 punnet of button mushrooms (left whole)
1 glass of white wine
800g can of crushed tomatoes
1/2 teaspoon of brown sugar
1 tablespoon of Balsamic vinegar
I bouquet garni (fresh ones can be bought already to use at the supermarket)
1/2 cup chicken stock
1 cup pitted kalamata Olives
Choppped parsley to serve

Method:
Dust the whole chicken thighs in the seasoned flour
Heat the oil in a large pan and sear the chicken until brown all over.
Remove from the pan and set aside
Add the oinion, garlic, celery, carrot & bacon (or pancetta) to the pan and cook over a low heat for 5 minutes or so until the onion softens.
Return the chicken to the pan and add the wine allowing to simmer for a couple of minutes
Add the tomatoes, sugar, vinegar, herbs and stock,
Bring to the boil then reduce the heat to a simmer and cook uncovered for about 1 hour until the vegetable are cooked though and the sauce has reduced. Stir occasionally.
In a separate pan melt the butter and toss the whole mushrooms until golden and cooked through
Add the mushrooms and butter to the chicken with the olives
Season to taste
To serve, take out the bouquet garni and garnish with parsley.

Bon appetit! 🙂

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