Mustard Chicken with Spinach Crust (4)

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I was thinking of my spinach roulade for some reason and it occurred to me that it might work as a topping instead of, say, mashed potatoes. What would it go with? Chicken, perhaps? Then, what to do with the chicken? How about lentils? Would it be bland? How about a mustard sauce? This is the thought process I go through as I develop my recipes.

SPINACH CRUST

10 oz. baby spinach – rinsed

4 eggs – separated

Salt and freshly ground black pepper

Place rinsed spinach in a skillet/frying pan and cook until nicely wilted, then drain and wrap in a clean T-towel to get rid of excess moisture.

When spinach is cool whizz it in a food processor along with the egg yolks and seasoning

Whisk egg whites until stiff then fold into the spinach mixture one large spoonful at a time.

Line a baking tray with waxed paper greased with a little oil, place spinach mixture on top and cook for about 20 minutes or so until mixture is firm

CHICKEN

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 onion – finely chopped

2 large cloves of garlic – grated

1 pound of chicken – cut into small bite size pieces

2 cups of cooked lentils

1 cup chicken broth/stock

2 tbsp. Dijon mustard

Heat oil in skillet/frying pan and when sizzling add onion and let soften a bit then add garlic and cook until onion is a little browned.

Add chicken and sear till browned on all sides, then add lentils.

Stir the mustard into the broth and pour mixture over chicken. Bring to boil, turn down heat and simmer for 20 minutes.

Place chicken and lentils in an oven proof dish, remove warm spinach mixture carefully from waxed paper and place on top of  chicken mixture. Serve immediately.

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Zucchini/Courgette ‘Spaghetti’ with Curried Chicken (serves 4)

Zucchini/Courgette ‘Spaghetti’ with Curried Chicken (serves 4)

Out comes the spiralizer again to make zucchini ‘spaghetti – no spiralizer, just use food processor or grate. Decided to combine ground/minced chicken with some onion and Sharwood’s Tikka Paste. Easy to find in UK. Here in the US I found it in the UK food section and the ingredients list seemed fine to me.

2 x zucchini – spiralized/grated/processed

1 tbsp. extra virgin olive oil

1 x medium onion – finely chopped

1 pound ground/minced chicken

2 tbsp. Sharwood’s Tikka Paste

1 cup veg. broth/stock

Place zucchini in a skillet/frying pan with 1/2 cup veg. broth. Cover with a lid and cook for several minutes until zucchini is cooked through, then drain.

In a separate skillet, place the olive oil and when sizzling add the onion, cook for a minute or two then lower heat a little.

Add ground chicken, tikka paste and 1/2 cup veg. broth.

Cook for 15 minutes.

Pop on top of zucchini spaghetti.

Chicken, Beans and Chipotle Peppers (serves 4)

Chicken, Beans and Chipotle Peppers (serves 4)

Beans/pulses are so good for you and can be put with all sorts of flavors as by themselves they are fairly bland and cooked with chicken by themselves would be one rather tasteless dish. Add onions, garlic and chipotle peppers in Adobo sauce and you have a nice, somewhat spicy flavor. I had half a chicken in my freezer but it led to uneven portions so I would use 4 chicken legs or 8 chicken thighs or a mixture of the two. In a quest to reduce the fat content, I removed the skin.

2 tbsp. extra virgin olive oil seasoned with salt and pepper

1 large onion – chopped

2 large cloves of garlic – finely chopped

Chicken – whether, leg, thigh or even bite-size pieces of chicken breast

1 x 15 oz. can of cannellini/navy beans

1 x 15 oz. can of black beans

2 x chipotle peppers – chopped (from can of chipotle peppers in adobo sauce)

1 tbsp. adobo sauce

3 cups veg. broth/stock

Place oil in a cast iron casserole dish and when sizzling add onion.

When onion is slightly softened and beginning to brown add garlic and cook for a moment (don’t let garlic brown).

Remove onion and garlic from casserole dish.

Add chicken and sear on all sides until a little browned.

Add rest of ingredients, bring to boil and simmer for an hour.