CHICKEN KAPAMA: GREEK-BRAISED CINNAMON CHICKEN

February 28, 2022 / Lyn Jones / 0 Comments

Chicken Kapama is a Greek classic! It’s basically a braised cinnamon chicken in a nice sauce that you can serve over pasta or rice for a great weeknight meal.     YIELD: 4-5

Ingredients

  • 1 x 2kg whole chicken
    1 tsp grd cinnamon
    salt & black pepper to taste
    1/3 cup olive oil
    1 large onion, finely chopped
    3 garlic cloves, grated
    2 cinnamon sticks
    794 g pureed tomatoes, unflavoured
    2 Tabs tomato paste
    ½ – 1 tsp white sugar
    1 tsp dried oregano
    pinch crushed red pepper flakes, optional
    2-4 Tabs chopped fresh parsley
    500g pasta, cooked al dente
    ½ cup grated Parmesan, for serving

    Cut the chicken into about 10 pieces – wash & pat dry. Season both sides with cinnamon, s&p.

  • Brown chicken (in 2-3 batches) over med-high heat – about 4 mins each side. Remove chicken.
  • Reduce heat, cook onion 10 mins til very soft. Add garlic, stir til heated through.
  • Add chicken & juices in, plus tomatoes, paste, cinnamon sticks, s&p, oregano & sugar – mix.
  • Bring to boil, immediately reduce to a simmer. Cover pot and simmer for one hour.
  • Remove lid, increase heat to medium. Cook uncovered for additional 30 mins to thicken.
    Taste the sauce and add more salt (and sugar if acidic) if needed.
  • Garnish with chopped parsley and serve over pasta and grated cheese.

 

Cauliflower Con Queso (Aldi’s) – hot dip

February 6, 2022 / Lyn Jones / 0 Comments

Makes 10 dipping serves

Ingredients


4 cups cauliflower florets (no stalks)
1 Tab coconut oil
1 brown onion, finely diced
3 garlic cloves, peeled & finely diced (or crushed)
1 red capsicum, deseeded & diced
2 cups Vegetable Stock
5 Tab almond milk
4 sun dried tomatoes, diced
Quarter cup natural cashews
½ tsp ground cumin
1½ tsp chilli flakes
Quarter tsp ground turmeric
Salt & pepper to taste
corn chips, to serve

  • Soak cashews in a bowl of hot water for 1 hour.
  • Heat frypan over medium heat. Add coconut oil, onion, garlic, capsicum and 1 tsp chilli to pan and sauté until soft & fragrant. Remove half of the mixture and set aside.
  • Add cauliflower & stock to frypan and cook for approximately 15 minutes or until cauliflower is tender and has absorbed the stock.
  • Drain cashews and place in food processor. Add cauliflower mixture to processor with the remainder of ingredients and process for 2 minutes. Then blend through remainder of capsicum mix. Add to a bowl to serve.
  • Garnish with chopped chilli flakes and lime wedges. Serve with corn chips.

TIP: For an optional flavour change you can add a quarter cup of fresh coriander to your food processor and blitz with the cauliflower mixture.

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