Delicious UK - (05)May 2020

64 deliciousmagazine.co.uk

Creamychicken

casserole

SERVES8 (OR4 T WICE).HANDS-ON TIME

20 MIN, OVEN TIME 2 HOURS

MAKE

AHEAD

Cooktotheendofstep3,

thencool,coverandstore

inthefridgefor3-4days.

• TOFREEZETransferthecooled
  casseroletoa largefreezerproof
  plasticcontainer,foodbagorfoil
  containers and freeze for up to

3 months.Whenyouwanttoreheat:

If storedina plasticcontainerorfood

bag,defrost,thenpourintoa pan or

hob-safecasseroleandheat

throughonthehobuntilpipinghot.

If infoilcontainers,reheatfrom

frozenat160°C/140°Cfan/gas3 for

50-60 minutes until piping hot.

• Vegetableoilforfrying


• 1 butternutsquash,peeled
  andcutintosmallchunks


• 500gsmallnewpotatoes, halved


• 4 leeks,finelysliced


• 12 free-rangebone-inchicken
  thighs,skinremovedif youprefer


• 300mldrycider,plusanextra glug


• 750mlchickenstock


• 2 tbspwholegrainordijon mustard


• 80gcrèmefraîche


• Bunchfreshflatleafparsley,
  roughlychopped(optional)


• Lemon juice to serve (optional)

YOU’LLALSONEED...

• Large,deephob-safe casserole
  with a lid

1 Heattheovento160°C/140°Cfan/

gas3.Heata glugofoilinthe

casserole.Addthevegetablesand

somesaltandblackpepper,thenfry

for8-10minutesovera medium-

highheattocolour.

2 Meanwhile,heatanotherglug

ofoilina largedeepfryingpanand

brownthechickenthighsallover

ona highheatfor8-10minutes until

theskiniswellbrowned.

3 Addthecidertothecasserolewith

thevegetables,turnuptheheatto

high,thenbubblefor2-3minutes.

Addthestock,brownedchicken

thighsandmustard.Bringupto

theboil,thencoverandcookinthe

ovenfor2 hours until the chicken

istender.

4 Toserve,addanextraglugof

cider,thenstirinthecrèmefraîche,

seasonand,if youlike,addparsley

anda squeezeoflemon.

PERSERVING315kcals,11.9gfat

(4.6gsaturated),27.5gprotein,

19gcarbs(6.7g sugars), 0.7g salt,

5.1g fibre

EASY SWAP

Usewhitewine

insteadofcider

andanyvegyou

havetohand–

trycarrots,

mushroomsor

celeryinstead

ofthesquash,

potatoes and leeks.

Spinach,squashand

cauliflowerdhal

SERVES8 (OR4 T WICE).HANDS-ONTIME

30 MIN, SIMMERING TIME 1 HOUR

MAKE

AHEAD

Make,cool,thenstorein

airtightcontainersinthe

fridgeforupto3-4days.

• FREEZEforupto3 months.
  Defrostovernightinthefridge,
  then reheat until piping hot.
  
  
  • Oliveoilforfryinganddrizzling,
    plusanextra3 tbsp
  
  
  • 3 leeks,finelysliced
  
  
  • 3 garliccloves,crushed
  
  
  • 1 redchilli,finelychopped
  
  
  • 1 tbspmildcurrypowder
  
  
  • 500gredoryellowlentils
  
  
  • 400mltinreduced-fatcoconutmilk
  
  
  • 2 x 400gtinschoppedtomatoes
  
  
  • 400gtinkidneybeans,drained
  
  
  • 1 cauliflower,slicedintoflorets
  
  
  • 1 smallbutternutsquash,
    choppedinto2cmchunks
  
  
  • 1 tbspcarawayorcuminseeds
  
  
  • 150gbabyleafspinach
  
  
  • Full-fatgreekyogurtandchopped
    fresh parsley to serve (optional)
  
  
  
  

1 Heata glugofoilina large

heavy-basedsaucepan,thenfrythe

leeksfor 10 minutesuntilsoftening

andstartingtocolour.Addthegarlic,

chilliandcurrypowder,thencook

gentlyfor2-3moreminutes.

2 Addthelentils,stir,thenpourin

thecoconutmilk,choppedtomatoes

and 1 litre cold water. Stir again.

3 Simmerovera lowheat,covered,

for 30 minutes,stirringoccasionally.

Whenthelentilsarealmosttender,

stirinthekidneybeansandseason

withsaltandpeppertotaste.

Simmergentlyfor 30 minutesmore.

4 Meanwhile,heattheovento200°C/

180°Cfan/gas6.Putthecauliflower

andsquashona roastingtray,

drizzlewithoilandseasonwithsalt

andpepper.Roastfor 40 minutes

untilcaramelisedandgolden.

5 Ina dryfryingpan,toasttheseeds

overa mediumheatfor1-2minutes

untilfragrant,thenaddthe3 tbsp

oliveoilandturnofftheheat.

6 Stirthespinachintothedhal,then

simmerfor5 minutesuntilwilted.

7 Oncetheroastedvegetablesare

tender,stirthemintothedhal.

8 Servesprinkledwithcaraway/

cuminseeds,and,if youlike, topped

withyogurtandparsley.

PERSERVING406kcals,11.7gfat

(4.3gsaturated),23.4gprotein,

56.4gcarbs(12.7g sugars), 0.1g salt,

12.8g fibre PHOTOGRAPH: STUART WEST. FOOD STYLING: ROSIE RAMSDEN. STYLING: MORAG FARQUHAR

PHOTOGRAPH: DAN JONES. FOOD STYLING: ROSIE RAMSDEN. STYLING: MORAG FARQUHAR

EASY SWAP

Swaptheleeksfor

2 slicedonions.

Replacethe

spinachwithany

choppedgreensor

a handfulofsoft

herbsthatneed

usingup.The

cauliflowerand

squashcaneasily

bereplacedwith

sweetpotatoes,

babynewpotatoes,

broccoli or peppers.