April 17, 2013 in Chicken
So if you say I am the most lackadaisical blogger I’d have to agree. But in my defense, there was the sick mother who I had to nurse like Betty and do all her work, lots of work and three kids (four, if you add the husband). But now mother is back at work, not dependant upon me for stuff, the kids are back at school and hubby’s been promoted so he is too tired at night to want attention ! In fact, things are so much better that mother is beginning to write recipes again!
And you know when a person writes a recipe, it has to be tested and guess who tests her recipes? Yes, you guessed it. I call it my ‘day at the office’ .. what a fringe benefit! Here is a warming, hearty chicken casserole that my family loved. It’s perfect for now, this cold and rainy weather.
Chicken & Red Pepper Casserole
Here is a mild child-friendly version of an easy-and-hearty chicken dish, perfect for cooler days. You can enjoy an adult version by adding as much dried red chili flakes as you fancy in which case sprinkle with fresh coriander leaves before serving.
And you can use any chicken portions that you fancy, with or without skin. Without of course, will render much less fat, reducing the fat content (and your work to scoop that excess fat off after cooking) of the dish greatly.
- 65 ml cake flour
- 30 ml ground sweet or smoked paprika (or to taste)
- salt and freshly ground black pepper
- 12 chicken thighs (or a mixture of thighs, drumsticks and wings)
- 6 sprigs of rosemary
- 30 ml butter
- 30 ml olive oil
- 2 large onions, cut into slim wedges
- 2 – 3 large red peppers, diced coarsely
- 2 – 3 large garlic cloves, finely grated
- 30 ml sugar
- 30 ml red wine vinegar
- 1 x 425 g can chopped tomatoes
- 50 g tomato paste
- 250 ml prepared chicken stock
- 2 bay leaves
Combine the flour and paprika in a small bowl and season to taste with salt and pepper. Trim the fat and excess skin off the chicken and place the pieces in a large plastic bag. Sprinkle in the flour mixture. Close the bag and then shake it vigorously so that the flour mixture can coat all the chicken pieces.
Melt the butter in a large saucepan and add the oil. Lightly brown the chicken pieces on all sides, drain on kitchen paper then pack them in a single layer in a large casserole dish. Tuck in the rosemary sprigs.
Add the onions and red peppers to the saucepan and sauté until the onion softens. Add the garlic and sugar and stir-fry briefly. Add the vinegar and stir until it has evaporated then add the chopped tomatoes and tomato paste, stock and bay leaves. Bring to a boil then pour over the chicken in the casserole.
Place a sheet of oiled baking paper or foil over the food, cover the casserole with a lid and place in the oven preheated to 190º C for an hour.
Now remove the casserole lid and the baking paper or foil and continue to cook the chicken uncovered until the sauce is reduced to your liking, stirring and basting the chicken every so often.
Remove the casserole from the oven, spoon the fat off the surface and transfer to a serving dish, picking out the rosemary stalks as you go along.
Serve with rice noodles (orzo) and a simple green salad dressed with plain fat-free yoghurt and lemon juice.
Chef’s hint: If you prefer using chicken breasts, use 4 whole breasts with bone and skin intact and cut them in half. Proceed as indicated above but shorten the cooking time to around 40 minutes in the oven. And also reduce the liquids by omitting half the stock.
So also, in-between testing a whole bunch of new recipes from Mom’s pen, I cooked in two video clips that we produced for Werda Salads. Well, ‘cooked’ hardly describes what food blogger Thuli Gogela of Mzanzi-style Cuisine and I did. Using ready-to-eat products as part of a quick meal solution can hardly be called ‘cooking’. Check us in action by clicking on the “watch video” link on the following pages:
- Thuli with her Beetroot & Raisin Chutney
- Thuli with a Potato Bake
- Me with a fab upside down beetroot and feta tart
- Me with some quick and healthy spicy nachos and wraps.
I see now that previously, I also posted a chicken recipe. Oh well, we love chicken and so does the greater part of the world. At least you cannot mistake donkey for chicken!
Hope to do this again sooner than later!