I admit that have been very busy over the past few weeks and as a result, have been falling back on tried n tested recipes, many of which are already in this blog. However, I tried these two for dinner during the week. They are both from Domini Kemp in the Irish Times from over the summer and were simple, tasty and fast, which is exactly what you need when you’re short on time and everything else. I’m loving Domini’s recipes the more and more I try them as they are always good and most importantly, they work every time. Thanks Domini!
|Quinoa and spiced chicken, from Domini Kemp|
Few tbsp olive oil
Black sesame seeds or nigella seeds
Bunch coriander, finely chopped
Salt and pepper
2 preserved lemons, finely chopped or juice and zest of 1-2 lemons
Cook the quinoa in boiling water according to the pack instructions and then drain it and rinse until cold. Let it drain really well, otherwise it tastes too soggy. Simply toss with the rest of the ingredients and season to taste.
Lemon spiced chicken with chickpeas
Good glug of olive oil
1 onion, peeled and diced
4 skinless chicken breasts, diced into bite-sized chunks
Salt and pepper
½ a cinnamon stick (approx 8cm)
1 tsp ground coriander
1 tsp ground cumin
Zest and juice of 2 lemons
2 tins chickpeas (approximately 400g) drained and rinsed
350ml chicken stock
1 x 250g bag baby spinach
Heat the olive oil in a large saucepan with a lid and saute the onion until it is soft. Add the chicken, turn up the heat and season it well. When you’re starting to get good colour on the chicken, add the spices and continue to cook and get even more colour on the chicken. After another few minutes, add the lemon juice and zest. Then add the chickpeas and stock. Mix well, put the lid on and simmer very gently for about 12-15 minutes. Taste and adjust the seasoning then add the spinach just before serving and let it wilt.
You can add water or stock if you would like it to be a bit more soupy or stew-like. Likewise you can simmer it without a lid if you prefer something dryer. Remove and discard the cinnamon stick before serving.
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