Tuscan Chicken

Tuscan Chicken

3-4 large chicken breasts

2 tbsp plain flour

1 large egg, whisked

3 tbsp olive oil

Seasoning for flour – salt, black pepper, smoked paprika, oregano, thyme, garlic powder

Combine the seasoning with the flour. Drench the chicken breast in the egg and cover with flour mixture. Pan fry to get a golden colour on both sides and then air fry for 15 minutes (dependant on the thickness and size of the chicken breasts used). Alternatively, bake in a preheated oven for 15 minutes.

Chicken after being air fried – ready for the sauce.

For the sauce –

1 onion, sliced

4 cloves garlic, sliced (adjust to taste)

2 roasted red peppers, sliced

1/4 cup sundried tomatoes, sliced

1/2 cup mushrooms, sliced (optional)

1 cup baby spinach

1/2 cup white wine

1 cup chicken stock

2 tbsp tomato puree (paste)

1/2 cup heavy cream

1 tbsp olive oil

Freshly grated parmesan, to your hearts desire! (50gms worked well for us)

Seasoning: Salt, black pepper, oregano (and a little sriracha for those who like a spice kick!)

Using the leftover oil from frying the chicken, add another tbsp of oil and saute the onions and garlic. Add the peppers, tomatoes and the mushrooms followed by the white wine. Stir well and reduce the heat. Add the tomato puree and the chicken stock. As the sauce simmers, add the spinach as well as the seasoning. Stir in the chicken and cook, covered for 10 minutes or bake for 15 minutes in a prehated oven.

The picture above is taken before it went into the oven for the final baking. The sauce thickens and bubbles up beautifully after the last bake.

Serve with spaghetti and some garlic bread for a lovely comforting family meal.

Easy garlicky Aubergine curry

This recipe does not follow normal ‘traditional’ cooking methods. I make it this way often, as its easy, convenient and its the way I like it. I don’t add many spices/masalas, and the ones I do add are already roasted so I just sprinkle them on instead of cooking them or roasting them in oil. The heat is from the green chillies, which works well for me.

1 medium size aubergine/eggplant;

2 medium sized onions (preferably red ones);

1 inch piece of ginger, grated;

5-6 cloves of garlic, minced;

2 green chillies, chopped;

2 tbsp cooking oil (I like grapeseed)

1 cup passata sauce or 4/5 medium size tomatoes, finely chopped;

1/4 cup base gravy (optional)

Heat the oil in a wok, add roughly chopped pieces of aubergine and start to stir fry on medium heat. Same time, start slicing the red onions and drop them in with the aubergine. Add the ginger, garlic, green chillies to this. Sprinkle a little salt and cover the wok. Let this cook on medium heat for 10 minutes or so. I have an induction stove, so you may need to adjust the heat levels but idea is that the steam buildup inside cooks it through slowly. I like some of the edges caramelising a little, as it gives it a nice flavour.

Stir and add the tomatoes. Salt, black pepper to taste and I also sprinkle some garam masala, roasted cumin powder, roasted coriander powder and Kashmiri red chilli powder to taste. Once it is combined well, cover and let it cook on low/medium heat for about an hour. Stir from time to time.

Sprinkle some fresh coriander leaves and serve. I always have frozen coriander leaves, so I stir them in before serving. They don’t look so good all wilted on top, as a garnish 😉

To garnish – Heat some ghee and fry some thinly sliced garlic. Add on top before serving.

SLOWCOOKER METHOD: Just put everything all together in the slow cooker and let it cook for 4 hours on high heat. May need to stir it once/twice. Depending on the quantity/size of cooker, I have left it on for 8 hours overnight when making a large batch on low heat, and it was beautiful the next morning. The constant cooking was a bit too aromatic for me and I found it hard to sleep though!