Spiced Chicken with Almonds

October 19, 2020 / Lyn Jones / 0 Comments

This recipe is designed for a family meal that include youngsters (not infants) – enjoy!

serves 3-6

Ingredients

  • 450 grams chicken fillets
  • 1 dessertspoon ground coriander
  • 1 dessertspoon ground cumin
  • 1/4 teaspoon turmeric
  • Small pinch cayenne pepper
  • ½ teaspoon sugar
  • 1 small teaspoon salt
  • 50 grams diced onion
  • 1 cm piece of ginger, finely grated
  • 2 cloves garlic, finely chopped
  • 25 grams ground almonds
  • 250 grams diced red pepper
  • 220 mls chicken stock
  • 1 tablespoons sunflower oil
  • 1 tablespoon lemon juice
  • 20 grams fresh coriander, chopped.

 

Method:

  1. Cut chicken into strips. Set aside
  2. Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend in a Magimix (best) (large food processor) or with hand blender until sauce is formed. Heat sauce.
  3. Lightly ‘seal’ chicken strips in a wok using just a little oil. Transfer chicken to sauce, simmer about 10 minutes or until chicken is cooked. Add lemon and coriander. Taste and season.
  4. Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.

 

Vegan Moroccan-Style Chickpeas

September 17, 2020 / Lyn Jones / 0 Comments

Full of flavor!   Servings: 5

Ingredients

    • 1 can tomatoes with green chilies
      1/2 cup diced onions
      2 cloves garlic, minced
      1 tbsp extra virgin olive oil
      1 tbsp ground cumin
      1/2 tbsp ground ginger
      1 tbsp ground coriander
      3/4 cup vegetable broth
      • 1 can (15.5 oz) chickpeas, rinsed and drained
      Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.

NOTES:
* Served it over a mound of shredded, sauted kale
* This was really yummy! I used minced fresh ginger, added fresh spinach. Simple and delicious.
* Thickened with a little cornstarch & served in pita bread. Stirred in wilted baby spinach at the end

 

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