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Posts Tagged ‘tinned tomatoes’

Everyone loves a good chicken dish. I know I certainly do. Roast chicken, chicken salad, fried chicken (ahem…) or chicken kebabs, I love all of them. My absolute favourite though, is a chicken casserole served with rice and a tomato and cucumber salad.

I like to combine *soft* spices with a mild curry powder to give it a bit of a zing and it certainly makes the cold days a bit more bearable on a Sunday afternoon around the table with your family or in front of the television watching a movie.

Here’s the recipe for a simple chicken casserole. Enjoy!

 Ingredients

4 chicken legs chopped into the drumstick and thigh (or diced chicken breast depending on preference)
1 large onion, finely chopped
1 tin chopped tomato
100g yellow split lentils (chana dal)
1 tsp mild curry powder
½ tsp turmeric
½ tsp cinnamon
½ tsp garlic salt
¼ tsp ground saffron
salt and pepper to taste

Method

Fry the onions in two tablespoons of oil for five minutes on a high heat then add the curry powder, turmeric, cinnamon, saffron, garlic salt and salt and pepper.

Fry for a further five minutes until soft, then add the chicken pieces. Make sure they are all covered with the onion and spice mix. Turn the heat down to medium and turn the pieces constantly for two minutes to prevent burning.

Add the tin of chopped tomato, cover with water, add the yellow split lentils, bring to the boil then simmer for one hour if using the chicken legs or thirty minutes if using the chicken breast.

Serve with fluffy rice and a chopped tomato and cucumber salad.

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Last week, I came upon a day where I barely had anytime to pore over a meal and take time cooking it.  Of course it was the weekend and we were inundated with family responsibilities and by the time we got home, I realised there was nothing for dinner and toast was just not going to cut it!

I had bought some salmon the day before and it was still in the fridge as I had had no time to portion it and put it in the freezer so I cut four pieces, washed a couple of cups of rice (for the children) and set about making dinner.  It took just under one hour, the windows were all steamed and I was left with an unusually messy kitchen by my own standards but the end result was a simple and delicious meal that the children ate quite happily and that made me very happy!

Why not try it yourself and see.

For the fish:

4 salmon fillets, washed

2 garlic cloves, finely chopped

1 tbsp olive oil

salt and pepper to taste

Pre-heat the oven to 200 degrees C.  Place the salmon fillets on a baking sheet or pyrex dish, brush lightly with oil and sprinkle with salt, pepper and chopped garlic. Place in the oven for 25 minutes or until cooked to your own personal taste. Meanwhile, prepare the sauce.

For the sauce you’ll need:

1 medium green pepper, sliced

1/2 onion, sliced

2 large carrots, peeled and diced

1 tin chopped tomatoes

1 tbsp tomato puree

2 tbsp cooking oil

3/4 pint water

1 clove garlic, chopped

1/2 tsp ginger

1/4 tsp ground saffron

salt and pepper to taste

Fry the onions and peppers in the oil until soft, add the spices and fry for a further five minutes.  Add the tin of tomatoes plus the tomato puree, add the water and carrots and bring to the boil.  Bring the heat down and simmer until the carrots are cooked.

To accompany the fish, I chose boiled new potatoes and 250g spinach, also boiled.  The children had rice but sadly didn’t attempt the spinach!  The carrots went down well though!

Serve on a plate and top the salmon with the sauce until covered.  You can do as you like really with this dish.  Just remember to adjust cooking times for any other vegetables you might add. If you don’t make the rice, it takes even less time to cook this simple fish dinner.

Enjoy!

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