JOANNA'S FOOD: family cooking, from scratch, every day

Friday, November 18, 2005

Spicy chicken with dried plums

Here's proof that "low fat" food isn't boring - this is a good supper dish by anyone's standards, with the advantage of being quick and easy. Spicy but not hot.

You'll need some chicken breasts, prunes, and a little stock.

Chop an onion and sweat it in some olive oil; add finely chopped garlic just as the onion is beginning to brown. After a moment, add half a teaspoon each of turmeric, coriander, ginger and cinnamon. Slice three or four chicken breasts, add these to the pan. When they have browned, add a couple of large squirts of tomato puree (or the contents of one of those tiny tins), and 300ml of liquid, which can be water, chicken stock, veg stock, whatever you have to hand. The chicken will neeed to cook for 15-20 minutes. Add 150-250g prunes to this. If they are the expensive, half-dried sort, add them towards the end of the cooking time, as they will only have to warm through; if they are the cheaper ones, then put them in with the chicken; if they're really hard, it would be a good idea to soak them first (probably in the cooking liquid).

We ate this last night with broad beans in white sauce, boiled Shetland Black potatoes (very floury, quite tasty), and a tomato salad.

Last night there was a heavy frost, the heaviest so far this autumn, and as heavy as any we had all through last winter. We woke this morning to a whitened world. The thermometer showed two degrees of frost, despite being in quite a sheltered spot. This is what my herb bed looked like:

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