It's Potluck time at I Heart Cooking Club. Nigella Lawson's last cookbook flat out didn't thrill me. I am a big fan of hers and use the Nigella Express cookbook often. That's my favorite one of hers. But the last one had much whinging and reflecting on the state of the world.
I just want her recipes, not her take on the state of the world. However, this is one recipe I loved and after returning the book to the library, found it on Mail Online news.
This one is highly recommend. A healthy dish which is easy to prepare and easy on the budget. If you like sweet poatoes and chickpeas I think you will enjoy this recipe. Grab a spoon and ladle up a serving or two!
Nigella's original recipe may be found at Mail Online HERE. She used chicken breast and I used thighs. I doubled the spices and was glad I did.
Chicken Cosima
6 boneless chicken thighs (trimmed of fat and cut into chunks)
2 cups sweet potatoes (peeled and chopped into bite size chunks)
2 cans chickpeas (drained)
1 large onion (chopped)
2 cups chicken stock
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp turmeric
1 tsp salt
1 tsp pepper
Heat a large dutch oven or a pot you can place inthe oven. I drizzled about 2 tablespoons of olive oil to heat. Add the chopped onion and saute until it's soft.
Add the bag with seasoned chicken thigh chunks and stir fry for a few more minutes. At this point I tipped in a bit more tumeric and cumin. Next add sweet potatoes, chickpeas and the chicken stock. Bring to a boil.
Put the lid on and place in the oven at roughly 400 degrees for 20 minutes. If your pot isn't oven proof you may transfer it to a ovenproof dish for this step.
I served this over rice and afterwards mixed the rice into the leftovers. The first night it was like a thick soup, but not a stew, not that thick. The second night it still had enough broth so we could use baguette to sop up broth.
Note: this can be made vegetarian if you (obviously) omit the chicken and use vegetable broth. You can add in spinach for bulk.
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