Category Archives: Legumes

One Pot Chicken Chilli

Well it’s taken me a while to get back into blogging again and I have done so on one condition – I had to join Slimming World.

You see, for every recipe on this blog, I make and test it three times.  Now my hubby doesn’t eat desserts or cakes and I don’t want to be giving them to my kids every other day so ….. Well you guessed it.  I was eating my fair share and giving the rest away to my hubby’s co-workers.  Not the ideal way to live a healthy lifestyle.

One Pot Chicken Chilli

So Slimming World it is for the foreseeable future and hopefully more healthy meals on the blog with the occasional treat (or two).

This recipe for a one pot chicken chilli is a delicious family dinner and so tasty.  It is one of those meals that gets the juices flowing as it simmers away on the stove top.  It is hard to resist and that comes from someone who had to resist while taking these photos.
One Pot Chicken Chilli
I love using spices when I am watching the calories and one of my most pinned recipes is my chickpea and spinach curry so I thought this chicken chilli would be a good one to share with you.
I have stated that each portion is equivalent to 2 Syns and that is because I choose to use olive oil to fry the onions and peppers. I just find it easier than trying to use the low calorie spray.  I do use it for browning the chicken though.

If you have more success with the Fry Light oil then you could leave out the olive oil and use the low cal spray and the chicken chilli would be completely Syn free.

One Pot Chicken Chilli

One Pot Chicken Chilli

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

One Pot Chicken Chilli

Ingredients

  • Fry Light Cooking Spray
  • 1kg skinless and boneless chicken thighs
  • 2 tblsp olive oil
  • 1 onion, thinly sliced
  • 2 red peppers, sliced
  • 2 garlic cloves, finely chopped
  • 1 tblsp tomato puree
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 3 red chillies, deseeded and finely chopped
  • 1 tsp Tabasco sauce
  • 100g baby spinach

Instructions

  1. Cut the chicken thighs into smaller pieces about 3cm each.
  2. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
  3. Remove from the pan and set to one side.
  4. Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
  5. Once the onion is soft, add the garlic and fry for another couple of minutes.
  6. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
  7. Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
  8. Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
  9. Serve with rice.
http://mygoldenpear.com/2015/02/26/one-pot-chicken-chilli/

TIPS FOR SUCCESS
1. The reason the preparation time is so long on this recipe is because I use chicken thighs which tend to have quite a bit of fat on them. I take the time to trim this all off but if you wanted to save some time you could use chicken breasts which are much leaner. You would however compromise on the taste and tenderness of the meat.
2. I would try and get as much colour on the chicken in the browning process because chicken thighs can look a bit dull and grey if you leave this process out.
3. I have stated 300ml of chicken stock (I use 1 stock cube) but this will depend on the pan you use, if you use gas or electricity and how fast your simmer rate is. If the sauce looks too dry towards the end of cooking time – add more water. If there is too much liquid – take the lid off and simmer for a couple more minutes until you get the correct consistency.
4. How spicy do you like it?  This is a difficult one to put down in a recipe because there are so many different varieties of chillies out there.  I use a medium strength chilli but if you’re not sure then try with one less and add more the next time you make it.

One Pot Chicken Chilli

Enjoy!

 

Chickpea and Spinach Curry

Half term is over and Spring is just around the corner.  I’m already starting to think of lighter, fresher meal options and this chickpea and spinach curry is one of my favourites.  It’s packed full of flavour and is so quick and easy to make.  A perfect mid-week meal – although I must admit that my kids are not yet convinced that ‘ the green stuff’ is edible.

It’s worth a try – enjoy!
Chickpea and Spinach Curry 8

Chickpea and Spinach Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 portions if served with rice or 2 portions if served without rice

Chickpea and Spinach Curry

Ingredients

  • 1 tblsp ghee or sunflower oil
  • 1 large onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • a small piece of fresh ginger, peeled and finely chopped
  • 3 tsps. curry powder
  • 2 tsps. garam masala
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 1 tsp turmeric
  • 1 tin (380g) chickpeas, drained
  • 1 tin (390g) chopped tomatoes
  • 4 medium sized (300g) potatoes, peeled and cut into 1cm cubes
  • 400 - 500ml vegetable stock
  • ½ tsp salt
  • 100g fresh spinach

Instructions

  1. Heat the ghee/oil in a large pan. Add the onion, garlic and ginger and cook until softened.
  2. Add all the spices and cook for a further 1 minute.
  3. Add the chopped tomatoes, chickpeas, potatoes, salt and about half of the vegetable stock. Stir well and simmer gently for about 20 minutes or until the potatoes are cooked adding more stock as needed.
  4. Add the spinach and cook for a further couple of minutes or until the spinach has wilted.
http://mygoldenpear.com/2014/02/25/chickpea-and-spinach-curry/

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Chickpea and Spinach Curry 7This chickpea and spinach curry is a substantial and delicious meal but it is also an extremely low cost main meal option which I am going to submit to this month’s Credit Crunch Munch challenge which is run by Camilla over at Fab Food 4 All and Helen of Fuss Free Flavours and which is being hosted by myself this month.
Credit-Crunch-Munch-Just-PicI’m also going to submit to Recipe of the Week over at A Mummy Too
recipe-of-the-week
As this is also a healthy, low fat meal I am going to submit the recipe over to The Spice Trail’s latest challenge which is Temple Food.
spice-trail-badge-square

Red Lentil Soup

Well that’s it for another year.  Christmas decorations have been packed away, the fridge cleared out and hubby sent back to work.  As much as I love Christmas, I do enjoy the process of sorting out and cleaning up afterwards.  It makes me feel calm – everything in its right place again.

On the food side it feels good to be back to healthy eating again.  I made a big pot of this red lentil soup today.  Warm, comforting with just a hint of chilli and best of all it’s low fat.

It is also perfect for freezing.

Red Lentil Soup

Red Lentil Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Red Lentil Soup

Ingredients

  • 1 tblsp olive oil
  • 2 onions, finely chopped
  • leaves from 2 sprigs of fresh thyme
  • 4 carrots, finely diced
  • 4 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 2 tsp mustard seeds
  • 2 tins (800g) chopped tomatoes
  • 200g red lentils
  • 2500ml vegetable stock
  • salt and pepper

Instructions

  1. Heat the oil and cook the onion, thyme & carrots for about 4 minutes until just soft.
  2. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
  3. Stir in the tomatoes, lentils and stock and bring to the boil.
  4. Reduce the heat, cover and simmer gently for 30 minutes.
  5. Season with salt and pepper.
  6. Blend until smooth or leave chunky.

Notes

Store your fresh thyme in the freezer. When you need to use it just give it a shake and the leaves will drop off the stems.

http://mygoldenpear.com/2013/01/03/red-lentil-soup/

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Link up your recipe of the week

BUTTERNUT, FETA AND LENTIL SALAD

After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining.  Friday nights are always a bit of a rush for us so this salad is perfect – the butternut can be prepared in advance and then just quickly throw everything together at the last minute.  Perfect with cold roast chicken and a honey and mustard dressing.
Butternut, Feta and Lentil Salad

Butternut, Feta and Lentil Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 servings

Butternut, Feta and Lentil Salad

Ingredients

  • Half a butternut, peeled and cubed
  • 2 tblsp honey
  • 1 bag mixed lettuce
  • 1 bag baby spinach
  • 250ml tinned lentils, rinsed and drained
  • Half a punnet cherry tomatoes
  • 4 baby carrots, sliced
  • Half an apple, finely chopped
  • 1 cup red, yellow & green peppers, chopped
  • 100g feta cheese

Instructions

  1. Preheat oven to 190° C.
  2. Place the butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
  3. Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
  4. Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
  5. Season and serve with the dressing of your choice.
http://mygoldenpear.com/2012/05/26/butternut-feta-and-lentil-salad/

Butternut, Feta and Lentil Salad

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