Apricot Chicken on Mash with Broccoli and Almonds

This is one recipe that I never got a chance yet to try as I was away on a work dinner with a large client and she made it.

From what I've been told by her, it's a pretty simple recipe.

My little one cooking a storm in the kitchen whilst Yuli was keeping an eye on her; making sure my little one didn't burn down the kitchen. LOL!!!

 

INGREDIENTS:

2 Tbsp. olive oil

2 chopped onions

2 cloves garlic, chopped

4-6 pieces of chicken thighs or ribs, skins removed

3 tbsps tomato paste

1 tbsp sweet chilli sauce

1 tsp mixed dried herbs

1x400g can crushed tomatoes

1x400g can apricots in juice

1 cup chicken stock

Salt and pepper to taste 

MASH:

800g potatoes, peeled and chopped

1 knob of butter

1/2 cup milk

BROCCOLI:

1 broccoli cut into florets

1/4 cup roasted chopped almonds

PREP:

1. Heat olive oil in a frypan and sauté garlic and onion for 2-3 minutes.
2. Add chicken, tomato paste, sweet chilli sauce, dried herbs, crushed tomatoes, sliced apricots including its juice and chicken stock. Stir, cover and simmer on medium heat for 10 minutes. Remove lid and simmer further for another 10 minutes or until chicken is cooked through. Make sure you stir throughout to prevent the sauce fro, sticking to the bottom.
3. Season with salt and pepper.
4. To make mash, bring a pot of salted water to boil. Cook potatoes in boiling water until tender, about 10-15 minutes. Drain and mash the potatoes with butter, milk and salt and pepper till creamy.
5. Steam broccoli till bright green. Make sure it's not too long.
6. To serve, spoon so,e mashed potato onto plate and top with 2 chicken thighs or ribs, some broccoli and scatter some almonds.

 

From what I've been told, the chicken was cooked properly and it was thoroughly yummy and everyone had second helpings. Well, it sure looked yummilicious!!!

I'm indeed a very proud mummy......

Tomato, Broccoli, Chicken Pasta with Pine Nuts and Parmesan

Truth told, I've been an utter bum when it comes to trying new recipes lately. Firstly, I've been busy as hell and secondly, Caitlin and I have been cutting back dinners with less carbo kind of meals. Long weekends have been far and few lately but my little munchkin has now given cooking a try or two. 

This recipe was from one of those free sample cookbooks that I've received recently and truth told, it looks simple enough for her to try and so, she's given it a shot. The only thing I've prohibited her from right now is to use a knife. We've got plenty of time for that.

So, here's a simple dish which I suggested she used steamed shredded chicken as I'm not a fan of pure vegetarian pastas.

 

INGREDIENTS:

300-400g fettuccine blanched

2 Tbsp. olive oil

2 chopped onions

3 cloves garlic, chopped2x400g cans crushed/chopped tomatoes

1/2 cup tomato paste

1 1/2 tsp sugar

Salt and pepper to taste

1 bunch of broccoli, blanched

1 handful of fresh basil leaves

1 cup grated Parmesan cheese

4 tbsps toasted pine nuts

2 cups of steamed, shredded chicken

2 tbsps extra virgin olive oil

PREP:

1. In a large pot, boil salted water and add pasta. Cook (stirring frequently) until al dente.
2. Two minutes before pasta is cooked, add broccoli to boiling water to cook with pasta. Drain and set aside pasta.
3. Reserve 1/4 cup of pasta cooking water
4. To make tomato sauce, heat olive oil in a large frying pan on medium heat and sauté onion and garlic until soft for about 10 minutes.
5. Add crushed tomatoes, tomato paste and sugar; and simmer for 10-15 minutes until sauce has reduced and thicker.
6. Stir through extra virgin olive oil and season with salt and pepper.
7. Toss pasta and broccoli with tomato sauce, reserved pasta water and basil leaves. Divide between bowls and top with more basil, Parmesan cheese and pine nuts.

The verdict??? My little girl can bloody cook!!!! The taste was just right with the right amount of tomato tanginess without it been overtly sour and the pine nuts was a nice touch to the taste.

I can soon relinquish her with the cooking duties. LOL!!!!