One Pot Wonders

Quick and easy recipes for the woman on the go!

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SPICY HARISSA CHICKEN (Serves 4)
Ingredients
1 tbsp olive oil
1 red onion, chopped
1 garlic clove, crushed
50 gm harissa
500 gm chicken thigh, skin removed, boned
and diced
1 medium carrot, grated
200 gm dried puy lentils
2 x 400 gm cans chopped tomatoes
1.2 l stock, made from 1 chicken or vegetable
stock cube
Flat-leaf parsley, to serve (optional)

Method
Heat the oil in a large frying pan. Fry the onion on a low heat for five to six minutes until soft and translucent. Add the garlic and cook for one minute more. Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed. Reduce the heat and cook, uncovered, for 30-35 minutes until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

simple

PASTA WITH SPINACH AND TOMATOES (SERVES 4)
Ingredients
1 tbsp olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 can unsalted diced tomatoes, undrained
1 1/2 cups unsalted chicken stock
1/2 tsp dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 tsp salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Method
Heat a Dutch oven or large saucepan over medium high heat. Add oil; swirl to coat. Add onion and garlic to pan; sauté for three minutes or until onion starts to brown. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Stir to submerge noodles in liquid. Cover, reduce heat to medium-low, and cook for seven minutes or until pasta is almost done. Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let it stand for five minutes. Sprinkle with cheese.

 

 

 

 

You can read more recipes in our March print edition.