Chicken, Mushroom, Pepperoni & Spinach Risotto

I kept hearing that risotto is a dream in the Thermomix so I was very keen to test it out as I love risotto but hate all the ladling and stirring. After making this Chicken, Mushroom, Pepperoni & Spinach Risotto I'm definitely a convert, it was delicious and so easy.

60 g parmesan cheese, grated, plus extra for serving
1 brown onion quartered
1 clove garlic, peeled
3 sprigs parsley
60 grams Butter
40 grams extra virgin olive oil or rice bran oil
100g sliced pepperoni, roughly chopped (or 3 slices Shortcut Bacon)
2 chicken thighs, cubed
300 grams Arborio Rice
60 grams dry white wine
1-2 tbsp vegetable stock paste
750 grams water
200 grams mushrooms, sliced
100 grams semi dried tomatos
100 grams baby spinach
freshly ground black pepper, to taste

Grate parmesan 10 secs/speed 9. Set aside.
Place onion, parsley and garlic in TM bowl and chop at 3 secs/speed 5. Scrape down sides of bowl.
Add butter and oil. Sauté 3 mins/Varoma/speed 1
Add pepperoni and chicken. Sauté 2 mins/reverse/Varoma/speed 1
Add rice. Sauté 1 min/reverse/Varoma/speed 1
Add white wine. Sauté 2 mins/reverse/Varoma/speed 1
Add stock paste, semi dried tomatoes, water & mushrooms. Cook 15 Mins/100C/reverse/speed 1.5, place simmering basket on top of lid instead of measuring cup.
Place spinach in the Thermoserver, pour risotto on top of spinach and let sit for 5 mins. Stir in most of the grated parmesan, season with cracked pepper and serve with extra parmesan on top.

Chicken, Chorizo & Prawn Paella

We prefer not to go out for dinner on Valentines Day to avoid all of the hype, over crowding, stretched service and those persistent rose sellers that make sales by putting guys on the spot in front of their date. So we went for a delicious breakfast instead and I decided to make a Chicken, Chorizo & Prawn Paella for a special dinner.

This was my first attempt and apart from thinking that I had ruined my relatively new induction cooktop it was a huge success. Thankfully the red marks that looked like I had somehow managed to burn the glass turned out to be burnt red paint from my Aldi paella pan and a bit of elbow grease fixed the problem.

I used my Thermomix to chop the garlic and red onion but you could also just crush the garlic and finely dice the onion. I had a couple of cups of homemade chicken stock in the freezer so I used that but you could also just use packaged stock or cubes/powder and water depending on what you have on hand.

1 litre chicken stock

pinch saffron

1 chorizo, thinly sliced

3 skinless chicken thighs, cut into 2 cm cubes
1 red onion, finely chopped
2 cloves of garlic, finely chopped
1 red capsicum, deseeded and diced
1 ripe tomato, diced

1 teaspoon sweet smoked paprika

300 g paella rice
100 g frozen peas
200 g frozen peeled green prawns

Salt and pepper to taste
15 g fresh flat-leaf parsley

1 lemon or lime

Place the chicken stock and saffron into a small saucepan over medium heat. Bring to a simmer. Remove from heat and set aside.

Heat a large frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate. 

Add the chicken to the pan and cook, turning occasionally, for 2-3 minutes or until brown and heated through. Transfer to a plate.

Add the onion, garlic and capsicum to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Return the chorizo and chicken to the pan and stir to combine. 

Sprinkle over the rice and and stir for a couple of minutes so it starts to absorb those lovely flavours. Pour over the chicken stock mixture. Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed. Test the rice and add a bit more water if needed.

Scatter the peas and prawns over the rice and cook for 5-10 minutes or until liquid is absorbed and prawns are cooked. Season and remove from heat. Sprinkle with parsley. Serve immediately with wedges of lemon or lime.

Chinese Chicken and Sweet Corn Soup

No trip to a Chinese restaurant is complete in my book without Chicken and Sweet Corn Soup. I've tried many recipes over the years, poaching the chicken in water, poaching in stock, all creamed corn, a mix of corn, a whole egg or just egg white. The first time I tried converting my recipe for the TM5 it was a hit. No more poaching and shredding chicken while trying not to burn my fingers..that's ok with me. 

3 chicken thigh fillets, cut into strips
1/2 level teaspoon ground ginger
1 onion, peeled and quartered
20 grams olive oil
420g can creamed corn
315g corn kernels, fresh (from 2 cobs) or tinned
1 teaspoon sesame oil
1 heaped tablespoon vegetable stock concentrate
600g water
2 level tablespoons cornflour
2 level tablespoons water
2 egg whites
1 spring onion, green part only, sliced, to serve

Add onion to Thermomix bowl, chop 3 seconds / speed 7.
Add ginger and oil, sauté 2 minutes / 100 deg / speed 1.
Add corn, water, sesame oil, stock paste and sliced chicken. Cook 15 minutes / 100 deg / reverse, speed 1.
In the last 2 minutes of cooking add mixed cornflour and water through the lid. Then add the egg whites.
Serve topped with spring onion.

Tip
You can pour the egg whites on to the lid with the MC on and let it slowly drip through.
Serve in small bowls with Chinese spoons for an authentic experience.

Chicken and Sweet Corn Soup recipe on Recipe Community website

Moroccan Chicken & Couscous

This is a quick and easy chicken dish which I have been making for years. I always have the ingredients on hand as they are all Staple Foods for me.

Serves 2

4 chicken thighs

Masterfoods Moroccan Seasoning

olive oil spray

1 cup couscous

1 cup chicken stock

1 Tbsp olive oil

1 Tbsp butter

1/8 cup pine nuts

1/8 cup sultanas

Heat griddle pan over high heat.

Pat chicken dry with paper towels and spray with olive oil spray and sprinkle with Moroccan Seasoning on one side and place seasoned side down in pan. Fill a large clean saucepan with water and place on top of the chicken to weigh it down and create a delicious crust.
*Alternatively, spray both sides and place on a George Foreman Grill*
When chicken is golden brown turn it over, spray with olive oil spray and sprinkle with Moroccan Seasoning and again place the full saucepan on top to weigh it down. Don't pour water on chicken!

In the meantime place chicken stock in a medium saucepan and bring to the boil. Remove from heat and pour in couscous, stir and cover. Allow to sit for 10 mins.

Dry fry pine nuts in a small fry pan until golden and toasted. Set aside.

Fluff up couscous with a fork and add olive oil and butter and fluff up until no clumps remain. Stir in pine nuts and sultanas.

Remove chicken from pan and slice on an angle.

Divide couscous between serving plates and top with chicken.

NOTE: Any leftovers are great heated up for lunch the next day or mixed in with salad.

Red Chicken Curry

Last night I was craving a curry so I raided the fridge, freezer and pantry and found enough elements to whip up a delicious red chicken curry. I have been using coconut flavoured coconut milk lately to save on calories but of course you could substitute coconut milk.



Serves 2

1 Tbsp coconut oil
2-3 Tbsp Thai red curry paste
25g ginger, grated
2 chicken thighs (approx 300g), thinly sliced
250g cauliflower, broken into florets
2 carrots, peeled and thickly sliced
1 stalk lemongrass, halved and bruised
375ml light & creamy coconut flavoured coconut milk
1 Tbps brown sugar (or palm sugar)
1 cup hot chicken stock
1/3 red capsicum, thickly sliced
1/3 green capsicum, thickly sliced
1/3 yellow capsicum, thickly sliced
10 cherry tomatoes
2 dried kaffir lime leaves, sliced and soaked in warm water, drained
1 long red chilli, thinly sliced
100g rice vermicelli noodles, soaked in warm water and drained
1 Tbsp fish sauce
1 Tbsp lime juice
50g bean shoots, trimmed

Heat oil in wok on medium high heat. Add curry paste and ginger and cook, stirring over medium heat, for about 1 minute, or until fragrant.

Add chicken and cook, stirring over high heat for about 5 minutes.

Add cauliflower, carrots, lemongrass, evaporated milk, stock and sugar. Bring to boil. Simmer, uncovered, for about 5 minutes.

Add capsicum, tomatoes, kaffir lime leaves and half of the chilli. Simmer for a further 5 minutes.

Add noodles, fish sauce and lime juice and mix well. Simmer for 2 minutes or until heated through.

Garnish with bean shoots and the remaining chilli. Serve.

Chicken With Dates & Couscous

I made this last night and it was the perfect amount for the two of us but this is a very straightforward recipe so if you want to stretch it a bit further just double the ingredients or increase the chicken and couscous to suit your needs.



Serves 2

1 brown onion, thinly sliced
3 cloves garlic, thinly sliced
1 tsp salt
4 chicken thigh fillets, cut into 4 pieces
1 knob butter
1 Tbps olive oil
8 dates, thinly sliced
1 tsp ground cumin
1 tsp ground cinnamon
1 pinch saffron threads in 1 Tbsp warm water
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill

1 Tbsp olive oil
1 cup instant couscous
250ml (1 cup) chicken stock, boiling

1 tsp lemon pepper
20g (1/4 cup) flaked almonds
1/4 bunch coriander

Heat butter and 1 tbs oil in a deep heavy-based pot over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.

Return pot to medium heat. Add onions, garlic and salt, and cook, stirring, for 5 minutes or until softened. Add cumin, cinnamon and saffron to onion mixture and cook, stirring, for 1 minute or until fragrant.

Return chicken to casserole and add tomatoes, the first cup of stock, cinnamon quill and the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Place couscous and 1 tbs oil in a heatproof bowl or container. Pour over the hot stock and stir to combine, then cover tightly with plastic wrap or a lid. Set aside for 10 minutes or until water is absorbed.

Toast almonds in a small frying pan, tossing regularly, for 3 minutes or until almonds are toasted.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

Chicken & Barley Soup

6 cups chicken stock
1 cup of uncooked barley (washed well and drained)
1 diced white onion
1 diced red onion
3 diced stalks celery
4 diced spring onions
3 large minced cloves garlic
3 cups of diced chicken breast
salt and pepper to taste 1/2 cup chopped parsley
2 tsp of dried herbs of your choice

Place all ingredients except parsley in a large pot and bring to the boil.
Reduce the heat and stir occasionally for about 30 minutes.
Stir in parsley and serve.

Poached Chicken

6 litres cold water
3 spring onions (scallions), trimmed and sliced
10 garlic cloves, crushed
1 cup sliced ginger
2 tablespoons sea salt
1 medium-sized red onion, sliced
1 tablespoon white peppercorns
6 bay leaves
1/2 bunch flat-leaf parsley, cut in half crossways
1 x 1.5 kg (3 lb) organic free-range chicken

Place all ingredients except chicken in a 10-litre stockpot and bring to the boil. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.

Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.

Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Very gently poach chicken for exactly 14 minutes, then immediately remove pot from stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process.

Using tongs, gently remove chicken from stock, being careful not to tear the breast skin. Place chicken on a tray to drain, and allow to cool.

Coq Au Vin

A delicious Coq Au Vin that is quick and easy to prepare and is the perfect comfort food served with some creamy mashed potato and crisp green beans or the vegetables of your choice. I usually make this with chicken pieces as they are often on special more often than marylands.

COOKING TIME: 30 minutes

PREP TIME:15 minutes

4 chicken marylands, cut in half or a mix of chicken pieces
salt & pepper
1 tbsp olive oil
1 medium red onion, diced
1 medium carrot, diced
1 clove garlic, finely chopped
2 tsp plain flour
1 cup mushrooms, cut in half
1 cup reduced salt chicken stock
500 ml dry red wine
1 bay leaf
3 sprigs fresh thyme

2 tbsp parsley, roughly chopped
Mashed potato and steamed green beans to serve

Season chicken with salt and pepper. Heat olive oil in large saucepan over high heat. Add the chicken, skin side down and brown well, for about 10 minutes turning once. Remove to a plate and set aside.

Return pan to medium heat. Add onion and cook for 2 minutes. Add carrot and garlic and cook for another 3 minutes.

Add flour and cook for 1 minute, stirring constantly. Add mushrooms, stock, wine, chicken and herbs and reduce heat to low simmer. Cook for 12 minutes, or until chicken is cooked through and liquid is thick and saucy. Discard bay leaf and thyme.

To serve, place 1 leg and 1 thigh on each plate with a mound of mashed potato and spoon over sauce and vegetables.

Chicken, Bacon & Eggplant Pesto Penne

penne pasta

1 tsp olive oil

1 tsp chilli
1 tin chopped tomatoes
1 small jar eggplant pesto
500g chicken thighs, cubed
3 rashers bacon, chopped
salt & pepper to taste
parmesan cheese to serve

Cook penne pasta according to packet directions
Heat oil in a large frypan and fry bacon, brown chicken then add tomatoes, pesto and salt & pepper to taste.
Drain pasta and add to frypan and mix well.
Serve with parmesan cheese.

Serves 3-4

Source: Special-K

31May10 Special-K: I made this up tonight with things I had on hand and it was delicious, I will definitely make this again.

Baked yoghurt chicken with tomato, mint & cucumber salad

1/2 tsp Chinese five-spice powder
1 tsp chilli powder
2 tsp soy sauce
1 clove garlic, crushed
1 Tbs olive oil
200g low-fat natural yoghurt
4 x 200g skinless chicken breasts

Salad
2 Lebanese cucumbers, sliced
4 Roma (plum) tomatoes, sliced
1/2 red (Spanish) onion, finely sliced
1/4 cup mint leaves
1 Tbs olive oil
1 tsp lemon juice

In a bowl, gently fold five-spice powder, chilli powder, soy sauce, garlic and oil through yoghurt.
Coat chicken with mixture and allow to stand for at least 4 hours.
Preheat oven to 180C (350F). Line a baking dish with baking paper.
Heat a non-stick frying pan over medium heat. Add chicken and cook for 2 minutes each side.
Transfer to prepared baking dish and bake for 6-8 minutes, or until cooked through.
Remove and allow chicken to rest for 5 minutes. Carve into thick slices.
To make the salad gently toss all ingredients. Divide between 4 serving plates, then add chicken and serve.

Serves 4 for dinner

Source: The CSIRO Total Wellbeing Diet

Chicken with Mustard Seed Crust and Couscous

Can be prepared in 45 minutes or less.

1 whole small skinless boneless chicken breast (1/2 pound total), halved
1 tablespoon mustard seeds
1 tablespoon chopped fresh parsley leaves
3/4 cup plus 1 tablespoon water
1/4 teaspoon salt
1/2 cup couscous
2 teaspoons unsalted butter
1 tablespoon fresh lemon juice
Accompaniment if desired: Carrot, Snow Pea and Red Pepper Julienne in Honey Vinaigrette

Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand,covered, off heat 5 minutes.

In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heatuntil just cooked through, about 5 minutes.

Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken.

To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute.

Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.


Serves 2.


Each serving of chicken and couscous about 365 calories and 8 grams fat (20% of calories from fat)

Source: Gourmet May 1996

Special K 26Mar03
I made this a few weeks ago and made a few substitutions. I didn't have mustard seeds so I used Dijon mustard instead. I added cumin and turmeric and served it with couscous made with stock and toasted pine nuts. Very simple mid week meal which tastes great.

Hoisin Five Spice Chicken Legs

Can be served with an Asian style slaw with these wonderful, easy chicken legs. Vegetable fried rice or even plain noodles would work well, too.

Active time: 10 min Start to finish: 40 min

4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five spice powder

Preheat oven to 500°F.
Put chicken in a shallow (1 inch deep) baking pan lined with foil. Stir together hoisin sauce and five spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Makes 4 servings.

Source: Gourmet, March 2000

Special-K
This is a great mid-week standby as it's quick, easy and delicious. Can also be made with drumsticks, wingettes etc.

Saffron Scented Chicken Pilaf

This is delicious. I used Jalna Genuine Leben European Style Yoghurt for the marinade and about 8 cardamom seeds instead of pods because that is all I could find. The rice turned out perfectly and the toasted nuts were delicious. The dish looks amazing with yellow rice and contrasting green parsley and pistachios over the top. I'll definitely be making this again.

2 chicken breasts, diced
100g natural yogurt
1 teaspoon ground cinnamon
saffron
4 cups chicken stock
1 tablespoon butter
1/2 tablespoon olive oil
500g Basmati rice
1 lemon, zest and juice
3-4 cardamom pods
cashews
pine nuts
flaked almonds
1 tablespoon olive oil, extra
1/2 cup flat leaf parsley, chopped
slivered pistachios

Marinate chicken breast in yogurt and cinnamon in the refrigerator for a few hours.Stir saffron into chicken stock and set aside.Add butter and oil to a large pan. Add rice and stir until coated.
Add stock/saffron and the zest and juice of 1 lemon. Add cardamom pods and stir well.
Cover and allow to simmer for 10-15 minutes until the liquid is absorbed and the rice is cooked.
Toast cashews, pine nuts and almonds in a dry frypan until they are golden, set aside.
Take chicken out of marinade and place on a paper towel to absorb some of the marinade.
Add oil to frypan and fry chicken until golden.
Fluff up rice with a fork, grains should be separated.
Add chicken and most of the toasted nuts to the rice and toss with two forks.
Sprinkle the remaining toasted buts, parsley and pistachios over the top and serve.

Serves 6-8

Source: Nigella Lawson

Rice Paper Rolls

Capsicum - red and green (in really fine strips)
Carrots (in really fine strips)
Rice vermicelli noodles (soaked in stock until soft and then drained)
Crushed peanuts
Grilled chicken breast (in thin strips) - this is lovely if you marinate it in a honey/soy or an Asian BBQ sauce before grilling. You can also use fried tofu cubes, smoked chicken, prawns or beef strips - whatever you like really.
Mint and basil leaves
Rice paper rounds

Dip a rice paper round into warm water until soft and then lay it out on a plate.
Add the ingredients into the middle of one edge. Don't overload it!
Roll up the rice paper, tucking in the sides as you go
Lie the roll on a fresh plate with the lose edge down and it will seal as it dries
Repeat with remaining rolls making sure you cover the completed rolls with a tea-towel.
Store in the fridge until ready to eat.

These are great with either a store bought peanut sauce or -

Home made dipping sauce:
1/2 red chilli (deseeded and chopped very finely)
1 clove garlic (finely chopped)
1/2 cup water
2 tablespoons fish sauce
4 tablespoons rice wine vinegar.
2 teaspoons lime juice
2 -3 teaspoons palm or caster sugar
Mix together well. Keep in the fridge until serving. Enjoy!

OR

Hoisin Peanut Dipping Sauce Recipe
1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

Chicken Pasta Bake

2 cups dried pasta (shells, penne etc)
¼ cup olive oil
4 (approx 460g) chicken thigh fillets
1 medium onion, chopped
1 medium carrot, chopped
3 rashers bacon, chopped
2 medium zucchini, chopped
440g tin tomato soup
1/3 cup sour cream
salt & freshly ground black pepper to taste
1 ½ cups grated cheddar cheese

Preheat oven to 180°C.
Cook pasta in a large saucepan of rapidly boiling water with a little oil added until just tender. Drain and set aside.
Meanwhile, slice chicken breasts into long strips then cut into cubes.
Heat oil in a heavy-based pan and cook chicken quickly over high heat until browned, but not cooked through. Drain on a paper towel and set aside.
Reheat oil in pan and add onion, carrot and bacon. Stir over medium heat for 10 minutes.
Add zucchini and soup. Bring to the boil and simmer, uncovered, for 5 minutes. Remove from heat.
Combine pasta, chicken, tomato mixture and sour cream. Season to taste.
Spread into a casserole dish and top with grated cheese.
Bake at 180°C for 20 minutes or until golden and cooked through.
Serve with a tossed garden salad.

Serves: 4

Source: Family Circle Chicken Recipes

NOTE:
This is a bit time consuming because of all the chopping but is definitely worth it. It also reheats well in the microwave if you have leftovers.

Chicken rice with almonds

I've got a pantry literally stacked to the ceiling but keep filling my shopping trolley every week so I really need to start incorporating more pantry items into my meals. So for dinner tonight I made Chicken rice with almonds with one of the six pouches SunRice brown basmati that I picked up on special weeks ago and I'm sure it will reheat well for my lunch tomorrow.

Chicken rice with almonds
250g pouch SunRice brown basmati
250g chicken thigh fillet, diced
2 Tbs vegetable oil
1 onion, diced
2 Tbs mild Indian curry paste
1/2 cup chicken stock
2 Tbs raisins
salt and pepper to taste
2 Tbsp toasted slivered almonds

Place chicken and curry paste in a bowl, mix and set aside.
Heat oil in a saucepan, saute onion, add marinated chicken and stir fry for a few minutes until chicken is golden brown.
Add stock and raisins and simmer for 2 minutes.
Place opened basmati rice pouch in microwave for 90 seconds.
Stir rice into chicken and add salt and pepper to taste.
Serve, garnished with slivered almonds.

Serves 2


Monday, February 23, 2009
I used a smoked chicken breast, Thai red curry paste and sultanas as that's what I had on hand. It reheated really well in the microwave - I just made sure I added a touch of water to keep everything moist.

Friday, April 3, 2009
I made this again tonight using two chicken breasts, Thai green curry paste & sultanas and it was still delicious. This recipe would be just as simple and tasty no matter what type of chicken or curry paste is used. It will definitely become a regular fixture on my mid-week meal rotation.
With the recipe split into 3 and made with these variations it comes to 320 cal / 1337 kj per serve, leaving plenty of calories in my daily allowance for a glass of wine and some yoghurt for dessert :-)

Smoked chicken, apricot and feta salad

After some delicious bruscetta with avocado & vine ripened tomatoes for an entree I made this lovely salad for dinner tonight. I didn't have any red wine vinegar or watercress but it was delicious anyway. I think it would go really well with rocket & will try that next time.

Smoked chicken, apricot and feta salad
2 smoked chicken breasts
3 tablespoons chopped dried apricots
1 large handful flat-leaf parsley (I used less as I'm not a huge fan of lots of parsley)
80g (1/2 cup) toasted almonds
2 large handfuls picked watercress
75g marinated feta
2 tablespoons good olive oil
1 tabespoon red wine vinegar
salt and black pepper

Finely shred smoked chicken and put it in a bowl with dried apricots, parsley, almonds and watercress. Crumble over the feta and gently toss with olive oil, red wine vinegar and a good seasoning of salt and black pepper.

Tagine of chicken with prunes and almonds

1.4kg free-range chicken, cut into 8 portions
2 onions, thickly sliced
2 cloves garlic, peeled and crushed
1 teaspoon each ground cinnamon and ginger
1 cup pitted prunes
1 cup green olives
1/2 cup blanched almonds
1/4 cup white wine vinegar
1 1/2 cups chicken stock
sea salt and freshly ground black pepper
1/4 cup chopped fresh parsley

Place chicken portions in a tagine or large casserole. Scatter over remaining ingredients in the order listed, except the parsley, and season with salt and pepper,
Cover the pan and oring the liquid to the boil, then turn down the heat to simmer for 1 1/2 hours, turning the chicker ceres once or twice, until the chicken tests cooked and the liquid is much reduced. The cooking can alternatively be done in an oven heated to 180°C.
Adjust seasoning of sauce if necessary before serving. Serve scattered with parsley,

Serves 4

Smoked Chicken Salad

Well, I've barely managed to survive another year of Christmas gorging and my poor body is craving salad - and lots of it! So who am I to deny it...

Tonight I gave my fav salad a slight makeover as I've been drooling over the yummy Danish fetta that has been in my fridge since before Christmas and tonight I could no longer resist.

So here is the recipe:
Smoked Chicken Salad
1 smoked chicken breast, skin removed and discarded (into my trendy new indoor composter :-) and shredded
1/3 red capsicum, diced
1/2 lebanese cucumber , diced
handful of greeen beans, ends removed and cut into 2cm pieces
handful of snow peas, ends removed and cut into 2cm pieces
1 small tin chickpeas, drained & rinsed
1 small tin super sweet corn kernals, drained & rinsed
1 carrot, pelled and diced
1 avocado, chopped into large chunks
1/3 pack Danish fetta, crumbled

Place all ingredients into a large salad bowl and toss well. The fetta and avocado will coat the vegetables and create a delicious dressing.

Serves 2

Variations:
I usually dry fry some pine nuts or almond slivers in a small frypan and throw them in.
I don't usually add fetta but this was a nice addition - although it did make it less healthy and a bit heavier (I'm feeling like I need to go for a walk...not good!)