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.

 

Spicy Black Bean Burgers

September 17, 2020 / Lyn Jones / 0 Comments

Spiced to perfection – to make them even spicier, add jalapeno soy cheese and top with salsa

Ingredients

    • 1 small onion, diced
      2 cloves garlic, minced
      1/2 tsp dried oregano
      1 small hot or jalapeno pepper, minced
      1 tbsp olive oil
      1/2 medium red pepper, diced
      2 cups cooked or canned black beans, mashed
      1/2 cup corn niblets
      1/4 cup bread crumbs
      1/4 tsp cumin
      1/2 tsp salt
      2 tsp chilli powder
      • 1/2 cup flour
      • 2 tbsp parsley, minced (optional)
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

Makes 6 patties.