Categories
Casserole Chicken

Chicken Chasseur

We use this BBC recipe for an absolute classic.

https://www.bbcgoodfood.com/recipes/one-pot-chicken-chasseur

We had it with green vegetables and Foundant Potatoes.

Categories
Casserole Lamb

Lamb Ragout

Brown 350g of diced lamb in olive oil along with 125g of bacon lardons. Remove the meat frm the pan.

Add 1 finely chopped onion, 2 finely chopped celery sticks and 2 finely chopped carrots to the pan and fry until the onion turns transparent.

return the meat to the pan and add a teaspoon of nutmeg and a cup of chopped olives.

Tip in a tin of chopped tomatoes, a cup of red wine and a cup of vegetable stock. Put a lid on the pan, bring to the boil them immediately turn down to a very gentle simmer. Remove the lid of the pan so the liquid gently reduces as it simmers.

Lamb Ragout

We served it with green vegetables and fondant potatoes.

Lamb Ragout
Lamb Ragout
Categories
Casserole Chicken Slow Cooker

Morroccan-style Chicken Tagine

Mix 1 teaspoon ground ginger, 1 teaspoon paprika, 1/4 teaspoon chilli powder, 1/4 teaspoon saffron, 1/2 teaspoon cumin powder and 2 minced garlic cloves with 1 tablespoon of oil. Toss in chicken thighs and leave to marinade for 2 hours or more.

Half fill an espresso cup with vegetable stock (from a total of 500ml of stock), stir in 2 teaspoons of cornflour to make a thickening paste and set aside for later.

Heat oil in a large pan and brown the chicken then set aside in a large casserole dish.

In the same pan, lightly fry 1 finely chopped onion and half a cup of chopped fresh coriander. As soon as the onions soften, pour over the rest of the 500ml of vegetable stock and bring to the boil. Use a wooden spoon to scrape the bottom of the pan clean and pour the stock/onion mix over the chicken. Cover and cook at 120 celcius for 2 hours.

Uncover the casserole and stir in 250g mixed chopped dried dates, figs and apricots. Add the rind of and juice of 1 small orange and a 3cm cinnamon stick. Stir in the thickening paste.

Place back in the oven and increase the temperature to 180 celsius and cook until the sauce has reduced and thickened.

Serve over warm cous-cous mixed with fresh herbs and mixed vegetables.

This can be cooked, complete, in a slow-cooker.