11 April 2017

Spanish harlem

I love Spanish food.  The spices, the fresh vegetables, and the versatility - you could swap out chicken for prawns, zucchini and capsicum for broccoli and frozen corn kernels - whatever's to hand really.  This was a very warming casserole, perfect for a cooler autumn evening with a red wine :) 

This will serve 3-4 people.  

1 large tomato, roughly chopped
1/2 capsicum, diced 2 cm
300 g chicken thighs 
1/4 red onion, thinly sliced
1 tsp each smoked paprika, sweet paprika, ground coriander and thyme/sage
salt + pepper 
1/2 cup chicken stock
1/2 zucchini, diced 
1 tsp Worcestershire sauce 
2 spring onions, sliced
25 g pine nuts, toasted
400 g potatoes (+ milk and butter, if you mash 'em like ours)  
  1. Chop up potatoes into bite-sized pieces and either put in oven to roast, or in boiling water to cook for mashing.  
  2. Heat large fry pan with butter and cook chicken for about 4 minutes, turning to brown all over.  Add onion, spices and cook for further minute. 
  3. Reduce heat to low-medium, add stock, tomato and capsicum.  Simmer for about 10 minutes until chicken is cooked through and sauce reduced slightly.  
  4. Add zucchini and Worcestershire.  Mash spud.  Serve with spring onions and pinenuts.  

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