November 15, 2020 / Lyn Jones / 0 Comments
Serves 4
This is a wonderful delicious and simple meal for the whole family –
quick, budget friendly and simple to cook.
INGREDIENTS
2 onions, sliced
600g organic/free-range chicken breast fillets, cut into chunks
4 ripe sweet apricots, cut in half, stone removed (see notes for using dried apricot)
1 cup chicken or vegetable stock
2 heaped teaspoons whole fruit apricot jam
A good grind of black pepper
- Sauté the onion over a medium heat in a little olive oil until softened.
- Add the chicken and brown on both sides. This should take about 5 minutes.
- Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.
- Blend the fresh apricots into a puree. You should have 1 cup of apricot puree.
- Add the apricot puree to the chicken and mix through. Simmer for about 2 minutes or until the chicken is cooked through.
- Add the whole fruit apricot jam as well as a good grind of pepper then mix through.
- Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. Your apricot sauce should be lovely thick, tasty and glossy.
NOTES
Can use 12 organic sundried apricots. Soak in desired stock as per recipe, blend together until smooth. You will develop a lovely apricot base for the whole dish.
To change it up a bit, I sometimes add aromatics such as cinnamon, ginger, chilli and saffron threads.
November 15, 2020 / Lyn Jones / 0 Comments
This amazing Polish chicken soup get rid of toxins, stimulates circulation, reduces inflammation, aids digestion and boosts your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter!
Serves 4
INGREDIENTS
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35 1/4 fl oz) chicken or vegetable stock
1 litre (35 1/4 fl oz) water
500 g (17 1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce
- Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
- Simmer 5 – 10 mins over low heat til chicken is cooked through & flavours infused into stock.
- Add mirin, tamari and coriander just before serving.
- Serve in large bowls and sip slowly. Enjoy.
NOTES
Can use organic silken tofu instead of chicken to boost protein.
If using dry turmeric, only use 1/4 teaspoon (dry is healthier)
A little chilli or my XO Sauce can be added for a little heat.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.
This soup only takes 10 minutes to make, which is why chicken breasts are used. However, you can use chicken thigh in place of breast depending on your preference.
You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours.
When having egg noodles, beat 2 eggs & pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.