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
8 Chicken Drumsticks
1 Small Onion, finely
2 Garlic Cloves, finely
2 tbsp Tomato Paste
Can Chickpeas, rinsed
Sea Salt & Freshly
Ground Black Pepper
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
8oz Plain Flour
5oz Butter, diced
1oz Castor Sugar
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