North African ChickenTagine, with Parsley Cous-cous and Asparagus. When the onions are done, add the marinated chickenand cook over a high heat for about two minutes, until the meat has gone firm and opaque
Add the chickenandchorizo to the frying pan and fry until chicken cooked through. I posted an image of this meal on my Instagram & Facebook pages and asked if you wanted the recipe
It has been a while since we've had anything withchorizo in it - and I've found myself lusting after meatballs in tomato sauce withchorizo sizzling alongside, which I took as a hint that maybe I'd come round to the idea
I found this great recipe for Moroccan Chicken & Veggie Couscous in the Eat for Life book by The Hairy Dieters and was absolutely amazed how much flavour they managed to squeeze into a dish with so few calories
Red and green peppers chopped. Salt and pepper to taste. 1) place the veg at the bygone of the slow cooker, placing the diced chicken on top. 2) Put the chorizo on top of the chicken, putting the stock, tomatoes, herbs and garlic on top. 3) only stir the top layer, leaving the veg andchicken on the bottom. 500g diced chicken. 1 chorizo sausage chopped to size wanted. 200ml chicken stick
Today we will be making a chicken stew cooked with butter beans, potatoes, capsicum and tomatoes, just the sauce alone with some crusty bread or even rice is enough to satisfy any hunger
Serve with Middle Eastern breads andcouscous. Slash the skin on each thigh a couple of times and add the chicken, skin-side down, and brown well, all over – you can do it in batches
This ChickenChorizoand Chickpea Stew is nourishing, comforting and bursting with flavour. Make a big batch and reheat it at work to make all your colleagues green with envy
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Add the green pepper and basmati rice and stir well to combine. salt and freshly ground black pepper. Heat the olive oil in a large saucepan with a tight fitting lid and fry the chorizo over a high heat for 1 minute. Add the onions and fry for a further minute, then add the chickenand garlic and cook for 5 minutes. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. 70g/3oz chorizo, halved and sliced. 200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces. 200ml/7fl oz chicken stock (½ stock cube dissolved)
apples and pecans with a touch of cinnamon. Chicken, chorizoand sweetcorn, in a rich sauce and wrapped up in crisp, buttery puff pastry, giving a savoury tart that is wonderful served hot for any meal or cold for a buffet or picnic
couscousand natural yogurt. Cut the Chicken breasts into bite size pieces. Add the tomato mixture to the pan together with the sweet potatoes, stock, brown sugar and red wine vinegar
Remove the chorizo from the oil with a slotted spoon and keep warm. Once the rice is coated with the oil, add the white wine and increase the heat, stirring regularly until the wine has absorbed in to the rice
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