Easy Peasy Supper: Parsi Chicken with Apricots.

Fiesta Friday *3

Time to entertain, but not to slave over an extensive shopping list and hot stove?

Easy Peasy Suppers fit the bill when interesting but non demanding recipes are called for, using ingredients that you don’t need to trawl the back streets to find  🙂

See more quick and easy ideas by searching ‘Easy Peasy’ in the right hand side bar.

Parsi Chicken with Apricots.

Parsi Chicken with Apricots: A delicately spiced ‘Easy Peasy Supper’.

Adapted from Madhur Jaffrey’s Curry Easy, I love this dish.

Spiced but not shouting and wonderfully adaptable

(Madhur says her friend ‘puts in a healthy glug of Maderia towards the end of cooking!’)

it’s a delicate, no fuss supper which works well with plain rice or potatoes.

Potato mint and egg salad

New Potato, fresh mint and soft-boiled, freshly laid egg salad.

‘Parsi’ means Persian.

India’s Parsi community were driven out of Persia by muslims around the 8th Century and settled on India’s West Coast.

At first there were concerns from locals that their country was already over populated.

According to tradition, the Parsi’s leader asked for a bowl of milk filled to the brim and a spoonful of sugar.

He carefully blended the sugar into the milk, without spilling a drop.

“We are like the sugar,” he explained, “We will only sweeten your country.”

http://www.parsi.com/parsihistory.html

Parsi spiced Chicken with Apricots.

Parsi Chicken with Apricots: A delicately spiced ‘Easy Peasy Supper’.

This dish is a little sweet, but delicious with it.

I’d recommend a fairly bland accompaniment to complement and not overpower the sweet – sour tones.

I had some new potatoes and mint that needed trimming, so made a quick salad with soft-boiled, freshly laid eggs… perfect!

Serves 4.  

Recipe adapted slightly from Madhur Jeffrey’s Curry Easy.

1.25 Kg Chicken pieces (or use a whole chicken, portioned, as I did)

Salt and freshly ground black pepper

12 dried apricots

3 Tablespoons Olive Oil

2 Cinnamon Sticks

1/2 teaspoon whole cumin seeds

2 medium onions, sliced

1 Tablespoon tomato puree

3 teaspoons peeled and finely grated fresh ginger

1 1/2 Tbs granulated sugar (I used quince jelly)

2 Tablespoons red wine vinegar

1 teaspoon garam masala

1/2 – 3/4 teaspoon cayenne pepper

Mint - growing apace in the spring rain!

Mint – growing apace in the spring rain!

This is my contribution to Angie’s Fiesta Friday over at The Novice Gardiner

http://thenovicegardener.wordpress.com/fiesta-friday/

I’ve learnt so much from the other Fiesta-goers,

and am so grateful for the tips and advice I’ve been given.

I’m off to join you all now.

Follow the link above, or on the right hand side bar –

hope you enjoy this dish, and I’m looking forward to trying some of yours!

Easy Peasy Supper Chicken & Cardamom Curry.

‘Easy Peasy Supper’ posts are just what it says on the tin –

simple recipes that can be easily made after a long day from mainly store cupboard ingredients

(depending on the content of your ‘store cupboard’!)

Chicken, Cardamon and Tomato Curry.
P1000377

 

This week, I needed to make supper for a friend who, like me, doesn’t like strong spices… intact, he is probably the least adventurous person I know as far as taste is concerned  🙂

But I wanted to make something a bit different.  Something that would look as though I’d make an effort, despite the fact that I didn’t have time to go trawling shops for specific ingredients.   Or to cook (!)

This delicious recipe fitted the bill perfectly.

Although called a ‘curry’, the gentle spices perfume and enhance the flavour of the chicken, rather than being the main feature of the dish & overpowering it.

It’s an interesting mix of spices – I thought it sounded rather odd – but am glad I gave it a go!

Quick Chicken, Cardamom and Tomato Curry.

Quick Chicken, Cardamom and Tomato Curry.

The original recipe is based on one from Madhur Jaffrey’s ‘Curry Easy’ (and it was!)

5 Tablespoons Olive Oil

2 x 2″ sticks of Cinnamon

8 x cardamom Pods

1 x 1.6 kg Chicken, cut into pieces – or Chicken thighs (that’s what I used as I think they have more flavour)

2 medium Onions, peeled and chopped

2 small cloves of garlic, peeled and finely chopped (I omitted this on this occasion)

2 Tablespoons ground coriander

1 Tablespoon ground Cumin

1/4 teaspoon ground turmeric (I omitted this as it makes such horrid stains if it’s dropped on the tablecloth!!)

1/2 teaspoon Cayenne pepper – or more or less to taste – I used slightly less

Tomatoes from a tin (don’t use all the juice), chopped

1 Litre / 32 fl oz Chicken Stock

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Brown chicken pieces in oil over a high heat, in a wide sauté pan – don’t overfill the pan.

When hot, add cinnamon and cardamom.

Transfer browned chicken pieces to a bowl.  When all pieces are browned, add onions to the pan with the cardamom and cinnamon. Reduce heat to medium and saute until the onion starts to brown lightly.

Add the garlic and stir a few times.  Then add the coriander, cumin, turmeric (if you dare to use it!) and cayenne pepper.  Stir again, then add tomatoes, stirring.

Return the browned chicken and juices to the pan, along with the chicken stock.  Bring to the boil, cover and cook rapidly over a medium heat for 15 minutes.

Remove cover and turn the heat up.  Cook, stirring occasionally, until the sauce has thickened.

***

I served with Basmati rice – I added a few leaves from my lime tree to infuse the cooking water, and stirred in some peas at the last minute… simple and delicious!

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If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
J. R. R. Tolkien

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What is your current favourite Easy Peasy Supper recipe?

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Quick Chickpea Curry.

This is a cheat’s recipe – very quick, easy and made with usual store-cupboard ingredients.

If you are making it in the late spring or summer and are growing chard or spinach, put some leaves in at the last minute.

 

  • 2 tbsp sunflower, rapeseed or olive oil
  • 1 small onion, thinly sliced
  • 2cm piece of ginger, finely grated
  • Pinch of dried chilli flakes
  • 1 garlic clove, crushed
  • 2 tsp curry powder or paste
  • 400g cooked chickpeas – soak overnight then cook according to packet instructions – or use tinned for speed.
  • 5 tbsp tomato ketchup
  • Juice of ½ lemon or a squirt of ‘lazy lemon’ juice
  • Sea salt and freshly ground black pepper
  • Fresh Chard or Spinach leaves to finish – or use coriander instead.

Gently cook onion in oil in a covered pan for about 8 – 10 minutes – this makes it lovely and sweet.  The pan cover should mean that it sweats but does not burn, but do check – it will need the occasional stir.

Uncover and add ginger, chilli, garlic and curry.  Cook, stirring occasionally, for a couple more minutes.

Add chickpeas, tomato sauce and water to make a curry-like consistency.

Simmer gently for about 5 minutes then add lemon and season to taste.

Stir in chard or spinach leaves just before serving – if you add them any earlier they may lose their lovely dark colour.

Sprinkle with chopped coriander to serve.

I also garnished with strips of skinned pimento (see ‘tips’).

(Based on a recipe by Hugh-Fearnley-Whittingstall).