DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
This is a new recipe I've discovered and it's gone down a treat - I've had to cook this 4 times in the last fortnight because my girlfriend can't get enough of it!
You will need:
Large frying pan
Saucepan
Chicken thighs - bone-in meat works better for flavour on this but if you're one of those fussy people who doesn't like thinking that meat comes from animals, you can switch to either thigh fillets or just chicken breasts. Another alternative is to use lamb instead of chicken
2x chicken stock cubes
Large onion
Handful of apricots
Saffron
Ras el hanout seasoning (you can find this in Tesco's, or Waitrose if you're posh)
Rice, cous-cous or quinoa
Heat a little oil in the frying pan and then brown off the chicken - you're not trying to cook it all the way through, just seal it.
While the chicken's cooking, make 500ml of chicken stock with the cubes
Chop the onion into big pieces and stir this in with the frying chicken.
Once the chicken's browning nicely, sprinkle in 2 tablespoons of ras el hanout seasoning and give it a good stir so the onion and chicken are coated.
Add about 400ml of stock to the pan and then turn the heat down. Chuck in the apricots and allow to simmer down for around an hour - you want to have a bit of liquid left at the end but not loads.
Add a bit of saffron to the remaining stock. Then use this stock to cook your rice/quinoa/cous-cous according to the instructions - add extra water if you have to. You want to boil down the pan so the whatever-you're-using absorbs all the flavour and the colour.
To serve, simply put a couple of the thighs on the plate with your rice etc. and glug over a bit of the sauce.
To d-friendly this up a bit, you can cut out the apricot as you won't miss them too much - they help a little with the sauce texture but it's not essential. I'd recommend quinoa as well as it's lower carb than rice. You could also theoretically serve this with cauli rice, I think, although I haven't tested this so I don't know how well the cauli will absorb the colour and flavour without losing texture. If anyone tests it with cauli rice, please do let me know how it turns out!
You will need:
Large frying pan
Saucepan
Chicken thighs - bone-in meat works better for flavour on this but if you're one of those fussy people who doesn't like thinking that meat comes from animals, you can switch to either thigh fillets or just chicken breasts. Another alternative is to use lamb instead of chicken
2x chicken stock cubes
Large onion
Handful of apricots
Saffron
Ras el hanout seasoning (you can find this in Tesco's, or Waitrose if you're posh)
Rice, cous-cous or quinoa
Heat a little oil in the frying pan and then brown off the chicken - you're not trying to cook it all the way through, just seal it.
While the chicken's cooking, make 500ml of chicken stock with the cubes
Chop the onion into big pieces and stir this in with the frying chicken.
Once the chicken's browning nicely, sprinkle in 2 tablespoons of ras el hanout seasoning and give it a good stir so the onion and chicken are coated.
Add about 400ml of stock to the pan and then turn the heat down. Chuck in the apricots and allow to simmer down for around an hour - you want to have a bit of liquid left at the end but not loads.
Add a bit of saffron to the remaining stock. Then use this stock to cook your rice/quinoa/cous-cous according to the instructions - add extra water if you have to. You want to boil down the pan so the whatever-you're-using absorbs all the flavour and the colour.
To serve, simply put a couple of the thighs on the plate with your rice etc. and glug over a bit of the sauce.
To d-friendly this up a bit, you can cut out the apricot as you won't miss them too much - they help a little with the sauce texture but it's not essential. I'd recommend quinoa as well as it's lower carb than rice. You could also theoretically serve this with cauli rice, I think, although I haven't tested this so I don't know how well the cauli will absorb the colour and flavour without losing texture. If anyone tests it with cauli rice, please do let me know how it turns out!
