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Lemon & Coriander Chicken Casserole

Lemon & Coriander Chicken Casserole

There was a large Chicken on both reduced and special offer the other day, so it ambled home with me and was put to bed in the freezer. This casserole only used the wings and legs, so we’ll be thinking of something tasty to do with the breasts this evening and probably be eating leftovers on Friday!

Ingredients:-

Legs and wings from your Chicken
1L of Chicken Stock
The Zest, juice and skin of a Lemon
A good handful of Coriander, chopped
2 Garlic Cloves, minced
1 large Onion, cut into chunks
6 New Potatoes, halved
1 Shallot, sliced
Garlic Butter
Salt & Pepper
Oil

Method:-

(1) Melt the Garlic Butter and add a little Oil
(2) Add the Coriander, a squeeze of Lemon Juice and season.
(3) Sir to wilt down.
(4) Sear the Chicken portions in Oil.
(5) Pour the Garlic Butter sauce over the seared Chicken and allow to simmer.
(6) In a casserole dish layer the Potatoes, Lemon shell, Onion, Garlic and then add the Chicken portions on top.
(7) Pour the Chicken Stock around the edges.
(8) Put the lid on and pop in a pre-heated over at 160c for an hour or until the Chicken is very tender.

We served ours with fried Kale and Bacon. Boiled Carrots and Peas. Gravy with the addition of some of the cooking Stock and Onions.
 

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Fusion Turkey stuffed Peppers

There was a 500g pack of Turkey Thigh mince with a yellow sticker on it, it was bound to come home reall. This meal used 1/2 of it and the Peppers were free as they were destined for composting!
 

Ingredients:-

2 Red Peppers, halved and de-seeded
250g Turkey Thigh mince
1 Tin of chopped Tomatoes
A hearty squirt of Tomato Puree
200ml Chicken Stock
1 Onion, finely diced
2 Cloves of Garlic, minced
Salt & Pepper
Mixed Herbs
Basil
Grated Mozzarella
Oil to fry

Method:-

(1) Fry The Onion until softened and then add the Garlic.
(2) Add the minced Turkey and fry until it begins brown.
(3) Season with Salt & Pepper and add the dried Herbs.
(4) Stir in the Tomato Puree.
(5) Add the chopped Tomatoes and Chicken stock.
(6) Simmer to reduce for 30 minutes.
(7) Load the filling into the Peppers with a slotted spoon.
(8) Sprinkle the Cheese over the top and roast in the oven at 180c until it is piping hot and the Cheese has browned.

We had some chopped Collard greens so Sue fried them with a little dried Laver (Seaweed), Cumin seeds, Chinese Five Spice, Sugar, Salt and Pepper.


 

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