Boredom with cooking drove me to trawl through the budget section of taste.com today and this three step, all-in-one dish caught my attention in the process. The flavours appealed to me lots: onion, garlic, chilli, cumin and paprika, and the effort level was just right for how tired I was feeling! Sausages of any kind go down a treat with my kids so I decided to give this a try – and I’m glad I did. The kids came back for seconds and the spicy – but not too spicy -flavours warmed us all up just as the evening started to chill. While the original recipe calls for six chorizo sausages, I thought this was a little over the top – four is plenty and you could even get away with three. If spicy food isn’t so much for you, simply halve the amount of chilli listed below. This yummy, simple and cheap recipe costs less than $10 and serves 6. Serve with steamed greens or a side salad.
- 2 tablespoons olive oil
- 4 chorizo sausages, sliced
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, deseeded, sliced
- 2 teaspoons paprika
- 1 tablespoon ground cumin
- 2 cups basmati rice
- 4 cups chicken stock (I use powdered)
- 1/2 cup flat-leaf parsley leaves, chopped (if you have it)
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Cut into circles and drain on paper towels.
- Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.
- Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.
Recently a friend posted this yummy recipe on my facebook wall and tonight I tried it out. Before finishing his second mouthful my husband asked me to make it again soon! As promised, this Biryani recipe originally from Super Food Ideas was dead easy to make and the smell of it that permeated the house whilst cooking was divine. Including the yoghurt but not the pappadums, this meal cost an affordable $11 to make 4 large serves, though you could use less chicken to make it cheaper if required. Thanks Katrina, for this terrific contribution.
- 750g chicken thigh fillets, trimmed, cut into 3cm pieces
- 1/2 cup Tikka Masala curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 large brown onions, thinly sliced
- 1 cup basmati rice
- 1 1/2 cups chicken stock
- 1 cup thick Greek-style yoghurt
- 1/3 cup mint leaves
- 8 small pappadums, cooked, to serve
- Combine chicken and curry paste in a ceramic bowl. Cover. Refrigerate for at least 3 hours, or overnight if time permits (I didn’t have time to do this and didn’t pre-marinate at all. It was still good!)
- Preheat oven to 180°C. Heat oil and butter in a frying pan over medium heat until sizzling. Add onions. Cook for 15 minutes or until caramelised. Transfer chicken to an 8-cup capacity ovenproof casserole dish. Spoon onions over chicken.
- Place rice into a sieve. Rinse under cold water until water runs clear. Sprinkle rice evenly over onions. Place stock into a microwave-safe jug. Microwave on HIGH (100%) power for 2 minutes or until hot. Pour stock over the back of a metal spoon over rice. Cover with foil then cover with a lid. Bake for 1 hour 45 minutes or until rice is tender (Start checking from 1 hour – mine didn’t need nearly as long as this). Season with salt and pepper.
- Place yoghurt into a bowl. Finely chop 2 tablespoons of mint leaves. Stir through yoghurt. Spoon biryani into bowls. Top with yoghurt mixture and remaining mint leaves. Serve with pappadums.
This one pot dinner was contributed by Louise a few months ago, but I’ve only just got around to giving it a go tonight. And I’m so glad I did! This was such an easy, yummy and affordable meal – exactly the kind of recipe this blog is about. Originally from Good Taste magazine, this tasty recipe made oodles and will definitely be one I grab when I next need a fuss free meal for a fair few people. As well as all these things, what I really like about this recipe is the fact that you probably already have all of the ingredients in the cupboard and it utilizes only one pot, so there’s not much washing up. And one more thing: to increase time spent with guests, you can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge until ready to finish if off. Total cost is around $10 and serves 6+ adult size portions.
- 6 (about 1kg) chicken thigh cutlets
- 1 tbs plain flour
- 1/2 tsp Chinese five spice
- 60ml (1/4 cup) olive oil
- 2 carrots, peeled, coarsely chopped
- 1 leek, ends trimmed, halved lengthways, washed, coarsely chopped
- 3 garlic cloves, thinly sliced
- 600g (3 cups) long-grain rice
- 1L (4 cups) chicken stock
- 1/2 cup fresh continental parsley leaves
- Place the chicken, flour and Chinese five spice in a sealable plastic bag. Season with pepper. Seal and toss to coat.
- Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until browned. Transfer to a plate.
- Add the carrot, leek and garlic to the pan and cook, stirring, for 3 minutes or until the leek softens.
- Add the rice and stir to combine. Add the stock and stir until well combined. Return the chicken to the pan. Cover and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12-15 minutes or until all the liquid is absorbed. Set aside, covered, for 10 minutes to stand. Season with extra salt and pepper and sprinkle with the fresh parsley leaves to serve.