February 28, 2018
This week I wanted to share a delicious recipe that I’ve made many times from the Stephanie Alexander cookbook, but over time turned into my own. The original of this recipe can be found in her cookbook “The Cooks Companion”, and was one of the first chicken recipes I think I ever cooked. This book holds a special place in my heart, as ever since I can remember my mum has always said it is the only cookbook you ever need in the kitchen. Now, being a Pinterest obsessed lady, I don’t often open my collection of cookbooks, unless it is for a recipe I know of already. I was given this Stephanie Alexander cookbook for my 21st birthday, and although I can’t say I’ve cooked many recipes out of it, this is one I keep going back to.
Over time I have modified it based on what I have in the kitchen, and this time I completely changed it from the original recipe. I don’t want to toot my own horn, because Stephanie Alexander is the master of the kitchen, and her recipe is so delicious I couldn’t even try to compare mine to hers. But what I’ve ended up with is a simpler version of the original that requires less ingredients, less cooking time, and I think was still pretty tasty. I’m not one to have things like saffron and cinnamon sticks on hand (I had to ‘borrow’ one from my mum for this recipe), so I like trying new ways to cook the things I love to eat. I think this meal turned out really well, and so I thought it was worth sharing with you all.
I’ve always loved cooking recipes that you cook in one pot or pan. I always seem to gravitate to these types of foods, especially when I first started cooking (I was a big fan of the chicken skillet with a rich tomato sauce). This recipe is no different, and is great as you only have to use one pot. You just pop it all in with minimal effort at the start, and then you can let it bubble away while you get on to something else. The original recipe that inspired me is definitely a crowd pleaser and something you could easily serve at a dinner party, and I found myself often cooking it when I was trying to impress someone. But my version definitely holds a place as a perfect weeknight meal that still has the essence of the original.
- 1 brown onion sliced
- 3 cloves of garlic minced
- 1 red chilli diced
- 1 cinnamon stick
- 1 tbsp turmeric powder
- 2 tsp coriander seeds
- 1 tsp fresh ginger minced
- 1 tbsp olive oil
- 500 g Chicken breast chopped into small pieces
- 2 carrots diced
- 1 zucchini diced
- 2 cups chicken stock
- zest of one lemon
- 2 handfuls of baby spinach leaves
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In a pot, heat the olive oil over a medium heat. Add the onion, garlic, chilli, cinnamon stick, turmeric powder, coriander seeds and ginger, stirring to combine. Cook for about 3 minutes, or until the onion is translucent, stirring frequently to avoid sticking.
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Add the chicken to the pot and cook until browned on all sides, stirring frequently. This should take 5-8 minutes.
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Add the carrots and zucchini to the pot and cook for 3 minutes, stirring to avoid sticking. Add a little water if needed.
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Pour over the chicken stock and grate the lemon zest into the post, stirring to combine. Bring to a boil and then reduce the heat to a simmer.
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Cook for 30-40 minutes, or until the juice has reduced down, and the veggies are cooked through, stirring throughout. The sauce should have thickened and reduced by about half.
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Stir through the baby spinach leaves before serving. Serve with cous cous or green vegetables.
This recipe may seem a little more complicated than my usual weeknight meals, but in essence it is quite simple: just chop up the veggies, cook the spices down, add the rest of the ingredients and let it cook itself into something magical. It involves minimal washing up as well, which is perfect for weeknights! Even though it might take a little bit longer than usual to get this onto the table, I promise you that it is well worth the wait. Plus, your house is guaranteed to smell amazing while this delicious tagine bubbles away.
Normally I would have added pumpkin as per the amazing Stephanie Alexanders recipe, but this does require more cooking time, and I think the tagine still worked out well without it. It was a different take, and even though I was worried it might be too watery, because you really reduce it down, what you’re left with is a delicious thickened sauce for the vegetables and chicken. The flavours in this recipe are so good, you won’t want to share!
This dish could also be made vegetarian by using chickpeas instead of the chicken. The original recipe calls for both, but I’ve found myself opting for one or the other when I cook it, but it is completely up to you! You could also easily interchange the veggies based on what you have on hand, and even add the pumpkin in that the original recipe had if you felt like it! That’s what I’ve always loved about one pot cooking, you can mix and match, and you still end up with something delicious after all the flavours have cooked together.
Does anyone else have the Stephanie Alexander cookbook? Do you recommend some other recipes you think I should try?
Until next time, happy eating!
Ella xx
