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chicken and apricot tagine

October 21st, 2008 | No Comments | Posted in general

chicken and apricot tagine

using up: some chicken thighs, peppers in green, red and yellow

We needed to do some cooking for the freezer, so we looked at the ingredient stocks to see what we had.  And what we had was a big bag of chicken thighs in the outside freezer, and thus a chicken tagine was born.

On Friday night, I put some chickpeas in to soak, and then boiled them up on Saturday.  On Sunday afternoon we set to.

I browned all the chicken (some of it went into a batch of lemony chicken with coriander) and set it aside while we scoffed a cooked breakfast!

Then chopped up two red onions, the peppers, and lots of garlic, and cooked them down in some olive oil.  Then we fried in some ground spices - cinnamon, dried ginger, allspice, coriander, returned the chicken to the pan, added chickpeas, a quartered lemon, chopped fresh coriander and a little water.

Put it in a low oven (gas 2-3) for about 2 hours.

Out of about 1.5kg of chicken, we got 7 meals, or 14 portions, including the other dish.  Lovely meals, too.

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chickpeas and chorizo

September 18th, 2008 | No Comments | Posted in recipe

chorizo and chickpeasusing up: chickpeas, a courgette, fresh coriander, a rather shrivelled lemon

I soaked and boiled some chickpeas for Saturday’s vegetable tagine, and as usual, I did too many.  I found a courgette in the fridge that was going a bit manky at one end, so that needed eating up as well, and the freezer audit revealed *14* chorizo sausages, which really does seem rather too many.  A plan was formed.

I chopped up:

one red onion, most of one courgette (see above), three cloves of garlic, one red pepper and two chorizo sausages. Set these to sauté over a low heat in some olive oil.  When you cook chorizo, they give off a lovely paprika-y juice, so don’t use too much oil if you’re doing this.

I let them cook for about 20 minutes over a fairly low gas, then added the chickpeas and the juice of a lemon, and carried on for, oh, about ten minutes on as low a gas as possible, just to warm them through.

Just before serving, I stirred in a handful of chopped coriander.  Decanted it into bowls and scoffed.

Followed it with local strawberries - yes really, in mid September!  More on that story later.

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