CHICKEN TAGINE

Turn up the heat with this delicious healthy homemade chicken tagine made with aromatic spices from North Africa.

If spice is your thing then you’d definitely love this pot. Ras el hanout is a north African spice (Algeria,morocco) A mixture of the best spice you can ever imagine, I love the intensity of the flavour and how it goes well with coriander. However if you can’t find it, you can use garam masala or curry powder with coriander powder or leaves.

The lovely thing about this recipe is that it is easily adaptable vegetarian or vegan recipe, just skip the chicken and add more chickpeas, butter beans or kidney beans. You can also add quorn or tofu just about any other vegan alternative will work well in this recipe

You can batch cook and fridge or freeze you save kitchen time and cost of weekly lunch or dinner. plus you get the opportunity to add more vegetables to your diet…hello fibre!

Serve with brown rice, cauliflower rice, bulgur wheat or quinoa for a perfect balanced diet.

Keeping it really quick and simple today until next time.

Please do not forget to let me know how you get on!

Happy cooking

Ingredients

1. Fresh chicken breast or chicken off the bone , cut into bits

2. 2-3 red bell pepper ( chopped)

3. 2 courgette (chopped)

4. Carrots( optional)

4. Green bean ( optional)

5. 2 chicken stock cube

6. 2 tins chopped tomatoes

7. 2 tins butter beans or chickpeas

8. 3 onions chopped

9. 2Tsp fresh ginger

10. 4 cloves garlic

11. 3Tbspn coriander

12. 2tbspn ras el hanout

13. 1 Tbspn freshly squeezed lemon

14. 4 Tbspn olive oil

15. 1 Tspn chilli or paprika ( optional)

Method

1. If using chicken off the bone cook it first and set aside( add seasoning of choice) if using chicken breast skip this stage.

Heat oil in a pan and saute onions, garlic and ginger

2 . Add chicken to the mix and cook properly if using chicken breast( 8mins) or just add your already cooked meat.

3. Add courgette, tomatoes, peppers, beans and all the seasonings including lemon

4. cook on low heat for 25-30 mins , taste add more seasoning if required then simmer for a further 5mins to allow flavours to come together.

Serve with brown rice , quinoa , bulgur, or cauliflower rice.

Enjoy!

Muffin potato croquettes

This is another delicious way of using up leftover mashed potatoes and bits of not very happy bread in your bread jar, or if you are tired of same old mash and want to switch things up a bit. While we all understand the importance of reducing food waste not many of us can help it, but would love to given the opportunity.

The two foods that gets wasted the most in my house are potatoes and bread, because they are a major staple and always ends up in my basket for every grocery (big savers! especially if you’ve got little ones)

However, I find that i always have potatoes sprouting away in my food basket and bread going out of date and they sadly end up in the bin . This recipe is a good way of recycling these staples, I have grated sad looking bread in my jar to make homemade breadcrumbs! and saved some potatoes from sprouting!

Breadcrumbs

I love creative ways of cooking the same ingredients differently as this not only adds to our growing family menu but also gives me that satisfaction of trying something new!

My kids will eat anything in a muffin tin, so this is a brilliant opportunity to make the fussy eaters happy (if you’ve got one). We love mash potatoes but like everything else , eating the same thing repeatedly can be boring some times. So this is an exciting addition to our menu, my kids love it and have asked to be on repeat! (Gla..d!)

I have adapted this recipe from ” love food hate waste” to suit our eating preference. The joy of cooking for me is being able to adapt or recreate recipes to suit our dietary and taste preferences.

I have increased the heat (spice) and flavour by adding garlic, basil, onion, red chilli powder and English mustard to bring this recipe to life.

It is a complete meal with a good combination of all food types, carbohydrate, protein, and fat. serve with any savoury or sweet dip for best experience. I served it with homemade sour cream dip with chives (for the kids) and extra spicy pepper and basil sauce..because the hotter the better!

However, feel free to keep it mild and enjoy on its own or with a mild sauce of choice.

Finally, I have also saved portions for the week as always, served with veggies and a combination of the white and pepper sauce for a quick cold or hot lunch. having meals prepped ahead means you are not leaving your food choices to chance.

Now let’s get cooking!

Makes : 16 croquettes Time: 30mins

Ingredients

  1. 500g potatoes (roughly 12 medium size) or 2.5cups mash
  2. 2 free range eggs
  3. 100g grated cheddar cheese
  4. 3tbsp chopped basil leaves or chives
  5. Homemade breadcrumbs
  6. Butter
  7. 1 onion (grated)
  8. 2 garlic cloves (minced)
  9. 1tspn mustard, chilli powder
  10. Pinch of salt (optional)

Method

  1. peel , boil potatoes with pinch of salt till tender and mash with butter, onion, mustard, whisked eggs and cheese. season with basil and pepper.
  2. Grease muffin tray with olive oil spray or butter
  3. Shape the potato mixture into croquettes and roll in breadcrumbs in a circular motion to coat well.
  4. Place croquettes the muffin tray and brush with egg and olive oil and bake in preheated oven for 15mins or till golden.
  5. Serve with sauce of choice.

Cooking Tips

  • Any strength of cheddar will work well in this recipe and if you don’t have basil you can use chives
  • Mashed potatoes vary in thickness, check consistency before adding eggs as this might make it too thin and hard to roll. helpful to make mash hard then loosen consistency with eggs
  • Be sure to level your cup when measuring leftover mash.

Happy cooking!