Tag: chopped tomatoes

Anna Hales’ African-style chicken stew

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This classic African-style chicken stew, made by goodtoknow user Anna Hales, is oozing with spicy flavour. Packed full of tender chicken, sweet red peppers and smooth peanut butter, this tasty dish is perfect if you fancy feeding the family something a little different

Serves: 5-6
Prep time: 5 mins
Cooking time: 1 hr
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Not a fan of spice? Leave out 1tsp tabasco sauce and replace with tomato ketchup instead.

Ingredients

3 onions
2 cloves garli, chopped
3 tbsp fresh ginger grated
3 tsp cumin
3 tsp ground coriander
1tsp tabasco sauce
1 can chopped tomatoes
500ml chicken stock
200g smooth peanut butter
10 chicken drumsticks
2 red peppers, chopped
2 sweet potatoes, chopped
Bunch fresh coriander, chopped
Lime wedges to serve

Method

Slice the onions finely and fry for around 5 mins until soft. Add the garlic and all the spices and cook for a further 2 mins.
Add the chopped tomatoes, stock and the peanut butter and stir until the peanut butter is mixed in well.
Add the drumsticks and simmer for 30 mins, stirring regularly.
Add the red peppers and the sweet potatoes and cook until the potatoes are soft.
Stir in the chopped corriander. Serve with rice and a wedge of lime.

By Anna Hales

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Gordon ramsay chicken stew

Gordon’s Chilli con Carne Recipe Serves 4-6 Prep 15…

Gordon’s Chilli con Carne Recipe

Serves 4-6

Prep 15 mins
Cook 35 mins

Ingredients

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
200ml soured cream
Boiled rice, to serve

Method

Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

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Roast bubble and squeak

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly