So how am I doing with my Food from the World for the World?
February was a short month but I managed to take you to a few new places! First stop was Zimbabwe for a delicious, cheap and easy Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice
Next stop Mozambique for a rich chocolate dessert just in time for Valentines…Inspired by Mozambique, gluten-free, rich Dark Chocolate, Cashew Nut and Sweet Potato Mousse.
From Mozambique we made a visit to Yemen for Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea, giving new flavours to an all time comfort food, also timely linked with Save The Childrens’ current campaign, Pens for Peace in Yemen. For more details please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/yemen
As some of you were feeling the spring like weather early this year, for our last stop in February, I decided to take us somewhere to try something a bit lighter, so we went to Haiti… twice! Once for Inspired by Haiti – Crab and Sweet Potato Fritters and a last little February treat of mock ice cream! Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards
So where will March take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far, and please feel free to share your recipes too!
This is a really comforting dish!
Cook: 1 hour 10mins
Ingredients: For the Tomato Chicken Stew; 8 chicken thighs, 3 large tomatoes, 1 large onion, handful of fresh or frozen green beans, handful of parsley, 1 garlic clove, 1 tsp of olive oil, 1 tbsp tomato puree
For the Peanut Butter Rice; 2 cups of cooked rice (basmati or long grain is good), 1 tbsp of crushed salted peanuts, 1 tsp of butter, 1 tsp dried chives
- Preheat oven to 200(fan), brown the chicken thighs in a pan on both sides, cut the tomato and onion into chunks, cut the garlic and add to an oven proof pan,
- Add 1 tsp of olive oil and start cooking the mixture on the hob for 5-10mins until it starts to break down, add the tomato puree stir and place the chicken thighs on top
- Place in the oven with a lid and cook in the oven for 40mins
- After 40 mins add the green beans and cook with the lid off for a further 10 – 15 mins
- While this is cooking start on the rice, heat 1 tsp of butter in a pan until it melts
- Add the crushed peanuts and let it start to sizzle a little before adding the cooked rice
- Stir over a medium heat until all combined and warmed through, add the chopped chives and you’re done! Serve all together with fresh parsley scattered over the chicken.
So how am I doing with my Food from the World for the World?
In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, https://wp.me/pahvtD-1S hoping to start the year off with something healthy and comforting.
Next stop…Bangladesh for my Carrot Bhajis with Raita, https://wp.me/pahvtD-1n (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines https://wp.me/pahvtD-3Q with my Bangladeshi Inspired Spicy Tomato Chutney!
From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, https://wp.me/pahvtD-21 which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies https://wp.me/pahvtD-3Y which went down a treat in my household…
Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, https://wp.me/pahvtD-3Z using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.
So where will February take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far!
Serves 4 – 6 for a delicious, healthy hearty main!
For the soup – 2 x skinless chicken breast, 1 large beetroot (peeled and chopped into chunks), 1 large onion (peeled and sliced), 400g new potatoes (skin on cut into chunks), 1 large carrot (chopped into chunks), 1 small tin of cooked green lentils, 1 clove of garlic (peeled and thinly sliced), 1 tbsp of olive oil, 1 cube of low sodium chicken stock salt and black pepper
For the breadcrumbs – Slice of bread (any that you like), 1 tbsp of olive oil, 1 garlic clove
For the dill yogurt – 250g of greek yogurt, 1 heaped tsp of dried dill, juice of 1/2 a lemon.
- Start with your chicken, place the two chicken breast in a lidded pan with the chicken stock cube and 1 litre of cold water, bring to the boil then leave on a gentle simmer for 30mins
- Add your oil to a large saucepan and fry the onion and garlic for a few minutes, add the rest of the beetroot with 100ml of cold water, bring to the boil and leave on a low to medium simmer for 10mins with the lid on
- Now make your yogurt, mix the yogurt with the dill and lemon juice and leave in the fridge until ready to use
- When your chicken has finished poaching, remove the chicken breast from the pan and set aside and add all of the poaching liquid to your vegetable pan, now add all the rest of your vegetables including the lentils and cook on a medium heat with the lid on for 40 mins
- To make your breadcrumbs, blitz the bread in a food processor, heat 1tbsp of olive oil in a frying pan and fry one thinly sliced clove of garlic for 2 – 3 mins to infuse the oil, now add your breadcrumbs and fry until golden brown, set aside
- When your stew has finished cooking take your chicken breast and shred into pieces, check your seasoning, adding salt and pepper to taste, add chicken to the stew to warm through and now you are ready to serve…
- Serve the stew in deep bowls with a good dollop of your dill yogurt and a generous sprinkle of breadcrumbs…enjoy!