Ginger & Pineapple Chicken

This is a recipe that my other half came up with one evening when we couldn't think of what to have for dinner, so it was a case of 'what do we have left in the cupboard'?! As is typical, these meals are usually the best and generally the most difficult to re-create, so I hope I have remembered everything!

Ingredients

1 Onion, Diced
1/4 tsp Cayenne Pepper
1 1/2 tsp Ground Ginger
1 Clove Garlic, crushed
1 Large Chicken Breast (or 2 small ones), chopped into small chunks
1 Tin Chopped Tomatoes
1 Small Tin of Pineapple Rings, chopped into chunks
1 Red Pepper, de-seeded and chopped into chunks
6-8 Closed Cup Mushrooms, chopped into chunks
1 tbsp Tomato Puree (if required, for thickening)

Method
   
1. Heat a small amount of oil in a large frying pan or wok over a medium heat and gently fry the onion until soft. While the onion is cooking, add the garlic, cayenne pepper and ginger to the pan and stir to combine.

2. When the onion is soft, add the chopped chicken breast to the pan and stir well to coat with the onion mixture. (Leftover chicken works just as well, if you have any to use up, but you don't need to add this until the end, as it will only need to heat through). Cook for approx 5-10 minutes, or until the chicken has cooked through.

3. Add the pepper and mushrooms, and stir to combine. Cook for approximately 5-10 minutes, until the peppers and mushrooms have softened slightly.

4. Transfer the chicken mixture to a saucepan, then add the pineapple chunks and tin of tomatoes, and mix well. Allow to simmer with the lid on for 15-20 minutes on a low heat. Remove the lid, and give the mixture a good stir - if the mixture looks too watery, add 1tbsp tomato puree to thicken slightly, then allow to simmer for another 10 minutes with the lid off.

5. Serve with rice or pasta, depending on preference.

 

Chicken & Chorizo Pasta with Mushroom Sauce

This was one of those last minute improvisation dishes (usually the best kind!), that me and the other half cobbled together for dinner tonight! Verdict - absolutely delicious! Definitely one to repeat, but just hope its not one of those that you can never get to taste the same again!

Ingredients (Serves 2)

1 x Large Chicken Breast, diced

3" of Chorizo Sausage, diced into small cubes

5 Nests of Quick Cook Tagliatelle

For the Sauce

1 1/2 oz Butter/Margarine

2 Level tbsp Plain Flour

Small Pinch of Cayenne Pepper

1/2 Pint Milk

Salt & Pepper

10 Small Chestnut Mushrooms

8-10 Green Beans, topped, tailed and chopped into 1/2 inch pieces

Method

1. Spray a thin layer of oil into a frying pan or wok and fry the chicken over a medium heat for approx 3-5 minutes. Add the chorizo and cook for another 5 minutes approx, until the chicken has cooked through and the juices from the chorizo have coated the chicken. Remove from the pan into an oven proof dish with lid, and keep warm in the oven.

2. Put a pan of water on to boil for the pasta. Melt half the butter in the frying pan (use the same pan used to cook the chicken so the flavour of the chorizo infuses the mushrooms and beans) and fry off the mushrooms and green beans over a low to medium heat.

3. Meanwhile, melt the other half of the butter in a saucepan over a low heat. Once melted, add the flour and cayenne, and stir together to form a roux. Stir over the heat for 1-2 minutes. (By now, your pan of water should be boiling - add the Tagliatelle nests and boil for 5-7 minutes)


4. Gradually add the milk, and whisk gently to ensure no lumps occur. Bring to the boil over a medium to high heat, stirring/whisking continuously. Once the sauce starts to boil, reduce the heat down to low and keep stirring for 1-2 minutes until thickened. Season with salt and pepper to taste.


5. Remove the sauce from the heat and add the mushroom/green bean mix to the sauce. Stir through, then add the chicken and chorizo and stir until combined.


6. Drain the cooked pasta and return to the pan, then add the sauce mixture and stir thoroughly until pasta is evenly coated.