03 Jul 2022

Delicious store cupboard meals

Imelda Tynan's pan roasted chicken with paprika and chickpeas, and her lemon & almond tart
I read recently that most households have two weeks supplies of food in their store cupboards and freezer.

I read recently that most households have two weeks supplies of food in their store cupboards and freezer.

Whether you can relate to this or not, I’m a great advocate of having a well-stocked larder as you’ll have the basics for some really good meals in no time.

The Chicken dish could probably be made from the contents of most of your existing supplies.

It’s a favourite of mine as the paprika gives a lovely flavour and the combined texture of the chicken with the chickpeas adds to the dish.

This recipe involves very little preparation and you’ll have a lovely tasty meal on the table in no time.

The Lemon and Almond Tart is one of the easiest recipes to follow. I’d go so far as to say it’s impossible to get it wrong.

The lemon and almond gives a lovely combined flavour.

Pan Roasted Chicken with Paprika and Chickpeas

1tbsp Olive Oil

8 Chicken Thighs, skin

on or

8 Chicken Drumsticks

1 Small Onion, finely


2 Garlic Cloves, finely


2 tbsp Tomato Paste

Can Chickpeas, rinsed

Sea Salt & Freshly

Ground Black Pepper

2tsp Paprika

½ pt. Chicken Stock

2tbsp Parsley, chopped

½ Lemon, cut into


Preheat the oven to 200°. Place the olive oil in a hot pan, season the chicken with the salt and pepper and cook the chicken until brown and crispy on a very high heat for about 5 minutes on each side, this will bring out the juice from the chicken.

Place the chicken in an oven proof dish, leave the juice from the chicken in the pan and cook off the onion and garlic for about 3 minutes, add the tomato puree, chick peas, paprika, parsley, lemon wedges, stock and salt & pepper, simmer for about 5 minutes until the stock slightly reduces.

Pour over the chicken and place in the oven and cook for 25 minutes.

If you don’t want to use Chicken Thighs for this recipe you could use 4 Chicken Fillets cut in half.

This dish is delicious served with a large bowl of mixed leaves and mashed potatoes.

Lemon & Almond Tart

Shortcrust Pastry

8oz Plain Flour

5oz Butter, diced

1oz Castor Sugar

1 Egg

1tsp Cold Water

For the Filling

2 Large Free Range Eggs

4oz Castor Sugar

5oz Ground Almonds

4fl oz Whipping Cream

3 Lemons, grated and


Sieve the flour into a bowl and rub in the butter, stir in the castor sugar and then mix into a dough using the egg and water.

Wrap in Clingfilm and place in the fridge for 30 minutes. Line a greased 9” loose bottom flan tin with the pastry and bake blind for 10 minutes at 180°.

Beat together the eggs, ground almonds and cream, add the finely grated lemon rind and juice.

Turn the oven temperature down to 170° and place the empty pastry base into the oven and pour in the filling into the pastry base and bake for 30 minutes until the filling is firm and golden.

Serve with a large spoonful of Greek Yoghurt.


In association with Tynan’s Restaurant, The Storeyard, Kew-Lew Business Park, Portlaoise

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