- Nonstick cooking spray
- 6 skinless, boneless chicken thighs, trimmed of fat (about 1-1/4 pounds total)
- 2teaspoons olive oil
- 2 mediumleeks, trimmed and thinly sliced
- 1 mediumred sweet pepper, cut into thin bite-size strips
- 1/3 cup dry white wine (optional)
- 215 - ounce canno-salt-added cannellini beans (white kidney beans), rinsed and drained
- 114 - ounce canreduced-sodium chicken broth
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 recipeGremolata
- 1/3 cupsnipped fresh Italian (flat-leaf) parsley
- 1tablespoonfinely shredded lemon peel
- 3cloves garlic, minced
MethodPreheat over medium-high heat. Add chicken thighs to hot pan and cook until browned on both sides. Remove from pan; set aside.
- 2 tbsp olive oil
- 8 chicken drumsticks, skin left on
- 2 onions, very finely chopped
- 6 tbsp red lentil
- 400g can chopped tomato
- 1 chicken stock cube, crumbled
- crusty bread, to serve
- zest 1 lemon
- 1 garlic clove, finely chopped
- small handful parsley, finely chopped
- Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
- Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
- Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
- 1 fresh Anaheim pepper or one 4-oz. can diced green chile peppers, drained
- 1 1/2 cups shredded asadero, Chihuahua, queso quesadilla, or Monterey Jack cheese (6 ozs.)
- 6 8 inches flour tortillas
- 1 cup shredded cooked chicken
- 1/2 cup chopped, seeded tomato (1 small)
- 3 tablespoons finely chopped green onions
- 1 tablespoon snipped fresh cilantro, oregano, or basil
- Purchased guacaMole (optional)
- Bottled salsa (optional)
- If using Anaheim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into thin slivers.
- Sprinkle 1/4 cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.
- In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas.
- To serve, cut quesadillas in half. If desired, serve with guacamole and salsa. Makes 12 servings.
- 3 tablespoons finely shredded lime peel
- 2 1/2 teaspoons kosher salt
- 2 teaspoons ground ancho chile pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 6 chicken breast halves with bone (about 4 pounds total)
- 2 cups reduced-sodium chicken broth
- 1 15 ounce can Black Beans, rinsed and drained
- 1 cup long grain white Rice
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 teaspoon dried oregano, crushed
- 1 teaspoon cumin seed
- 1/2 cup fresh snipped cilantro
- Bottled salsa
- Sour Cream
- Preheat broiler. In a small bowl combine the lime peel, 2 teaspoons of the kosher salt, ground ancho chile pepper, garlic powder, and coriander. Rub mixture over chicken and arrange skin-side down in a 15x10x1-inch baking pan.
- Broil chicken 6 inches from the heat for 5 minutes. Turn chicken over and broil for 5 to 6 minutes more or until skin is brown and lightly crisp. Remove chicken from oven. Set oven to 350 degrees F. Return chicken to oven and bake about 25 minutes or until chicken is no longer pink (170 degrees F).
- Meanwhile, in a medium saucepan stir together the broth, beans, uncooked rice, onion, carrot, oregano, cumin seed, and remaining 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand for 5 minutes. Stir in the cilantro.
- Serve chicken and rice with salsa and sour cream.