Chicken with Leeks and Mushrooms

Perfect week night dinner.

Sometimes all you want after a long day at work, when you arrive home cold and wet is a tasty chicken dinner.

This a straight forward, easy to make dinner with plenty of vegetables. I usually serve this with mashed potatoes, or crusty bread to mop up all the delicious juices.

Serves 4

8 Small chicken thighs or 4 Large chicken thighs (I prefer to use chicken thighs that still have bone in because I think the flavour is better)

2 Leeks

250 Grams Mushrooms

250ml Chicken stock

125 Grams Half fat creme fraiche

1 Large sprig of thyme (fresh parsley also works well)

Brown chicken thighs before adding the vegetables

Method

  • Add the chicken thighs skinside down (you can remove the skin if you prefer) to large deep pan with a lid
  • Seal the chicken thighs on both side, and add sliced leeks and mushrooms
  • Cook for 5 minutes and then add the chicken stock
  • Cover the pan and simmer of 15 minutes (if you’re using large chicken thighs, give them another 5-10 minutes)
  • Remove the lid and cook for a further minutes to let the sauce thicken a little
  • Stir in the creme fraiche and remove from the heat before serving

Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt

Mediterranean Chicken Traybake

If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.

This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,

Mediterranean Chicken Traybake

Serves 4

Ingredients

4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)

100 Grams Green beans (I use frozen ones that I have defrosted)

100 Grams button mushrooms (halved)

1 Red pepper (Cut into chunks)

1 Yellow pepper (Cut into chunks)

1 Red onion (cut into quarters)

12 Black olives, (optional)

8 Cherry tomatoes

1 Tbsp Olive oil

1 Tsp Smoked paprika

1 Tbsp White wine vinegar

2 Cloves of garlic

Salt and pepper

Method

  1. In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
  2. Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
  3. Season the chicken thighs with salt and pepper
  4. Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
  5. Remove from the oven and check that chicken is fully cooked, serve when ready.

Rice Crispy Chicken

I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.

Serves 4

Ingredients

400 Grams Chicken Breasts

100 Grams Rice Crispies

3 Tbsp Mayonnaise

1 Tsp Smoked Paprika

1 Tsp Salt

Method

  1. Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
  2. Put the mayonnaise, smoked paprika, and salt into a bowl and mix
  3. In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
  4. Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
  5. Place on the baking tray, and bake for 30 minutes, turning half way through