A very warming and tasty casserole which will stimulate your taste buds.
I surprised myself by making such a spicy dish. I was originally going to make apricot chicken but the apricots have vanished from the shops so l had to make some adjustments to my thinking. I also didn’t have time to use the hot pot so just used a saucepan on the stove top. The result was really warm with the mix of spices just right. Of course, spiciness is very personal so feel free to add more or less of the spices depending on your tastes. I served this casserole with some lovely brown rice that l put in a ramekin to get the nice shape. The kids think it is funny when l serve the rice this way rather than just spooning it on to the plate.
A pack of free range or organic chicken thighs (approximately 6) chopped into small pieces
1 medium sweet potato peeled and diced
1 tablespoon of Millet flour (or any other flour you like)
1 tablespoon organic tomato paste
Herbs- I used chives, parsley and mint because that is what l had in the garden. Just a small amount of each.
Spices- 1/2 teaspoon curry powder and 1/2 teaspoon cinnamon, a generous 1/4 teaspoon each of ginger, cumin, turmeric and a pinch of paprika
Juice of half a lemon
1 tablespoon black chia seeds
Sea salt and ground black pepper to season
1.5 cups approximately of stock or filtered water. Use your judgement here. Add a cup and see if you think it needs more. The chia seeds will soak up some of the water but you don’t want it to be too runny.
Extra Virgin Olive Oil
In to a saucepan place some Olive Oil, the diced chicken, sweet potato and flour. Place on the heat and lightly brown. Give it a good mix as it is cooking so the flour coats all of the surfaces. Now add the tomato paste and let it cook for a minute. Add all of the spices, lemon juice and smell the aroma. Mix well. Add the stock, herbs, chia seeds, salt and pepper. Bring to the boil then let simmer for several hours. Mine simmered for around 6 hours and this was a good amount of time for the flavours to really develop. Serve with steamed vegetables or rice. You can freeze the left overs or take it to work for lunch the next day.
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