Kuku

I am continuing my 'international week' with a tangy chicken stew from Kenya.

Serves 2

Syn Free on Extra Easy

2 chicken breasts, each cut into 3 or 4 pieces

1 tsp ground ginger

100g mung beans

1 onion, chopped

1 garlic clove, crushed

2-3 tomatoes, de-seeded and chopped

1 green chilli, seeded and finely chopped

1 tbsp lemon juice

1 cup rice

1 carrot, grated

1 courgette, grated

Boil the mung beans in plenty of salted water for 35 minutes, until tender, then mash. Cook the rice with the grated carrot and courgette for 10 minutes. Sauté the chicken pieces and onions in Fry Light for 10-15 minutes, then add the tomatoes, chilli, garlic, ginger and lemon juice. Add the mashed beans and enough water to make a thick sauce. Simmer for 5-10 minutes until the chicken is cooked through. Serve with the vegetable rice. 

 

Mixed Onion and Tomato Pasta

I had a little accident in the greenhouse today, one of the chilli plants became top heavy and toppled over onto the floor, breaking off a branch in the process. There were four unripe chillies on the branch, so I had to find a dish to add them to. My first dish cooked with my own, home-grown chillies! Not knowing the strength of the Goat Horn chilli, I only risked one in the dish – but wish I'd used more, as it was very mild.

Serves 2

Syn Free on Extra Easy

1 onion, chopped

1 leek, sliced

4-5 shallots, sliced

1 tin chopped tomatoes

200ml passata

1 tsp bouillon powder

1 chilli, chopped

1 tsp dried oregano

1 tsp dried basil

150g pasta shapes

fresh basil to serve

Sauté the onion, leeks, shallots and chilli in Fry Light until soft. Add the tomatoes, passata, herbs and bouillon powder and simmer for a few minutes. Meanwhile, boil the pasta until cooked to your liking. Stir the pasta in the sauce and serve sprinkled with a little fresh basil.