Monday, 14 August 2017

Chicken and Seasonal Greens

After the excessive cake sampling (all in the name of research obviously!) whilst away in Boston and having trouble weaning myself off sweet things since, my waistbands seem to be getting a little tighter - either that or the dryers shrunk everything ....... which could be the reason ....... I'm going to stick with that!

Anyway, I have decided that the time is right for me to get back to healthier ways. Too that end, last week I made up a chicken and summer vegetable dish - it was so good, a very tasty thin sauce with tender, succulent strips of chicken and vegetables. I've made it again  this weekend and took a few pictures so I could share my recipe with you.

I'm not sure what to call it. It's not cooked long enough to be a stew, It's not thick enough to be a broth and the vegetables are to big to let me call it a soup so I  will stick to a chicken dish with seasonal vegetables.

Recipe - enough four

8 large chicken thighs - skinned, boned and cut into thick strips
2 leeks - outer layer peeled and cut into cm size rings
a tray broccoli sprouts
half a summer cabbage or Kale - washed and leaves ripped in two to remove the tough spines
1 head celery - washed and cut into cm chunks - leaves and all
2 cloves garlic - peeled and crushed with flat of knife
2 medium size onions - sweet Roscoff are perfect - peeled and diced
350ml chicken stock
2 teaspoons balti paste
sprigs fresh thyme
Black pepper to finish

Prepare all the green vegetables and give them a good rinse in cold water. Whilst they are draining, heat a large casserole dish over a medium heat, add a dash of olive oil and saute the onions for about ten minutes. Add the garlic and chicken and gently move around until the chicken has browned on both sides. Next the leeks and celery go in the pan and then turn the heat up before adding the liquid.

Mix the balti paste with the chicken stock, pour over the chicken and bring to the boil. Lower heat and simmer with the lid on for about 30 minutes. Add the cabbage leaves, broccoli and sprigs  of fresh thyme. Cooke for another 10 minutes or until the broccoli is tender. Taste and season as necessary - I find black pepper is all that's needed but salt if you wish.

Serve in warm bowls.

Here's the printable recipe

Have a great start to your week
Love Lizx