Getting ready for a date is stressful enough without having the burden of having to cook an extravagant feast. So instead of being stuck in the kitchen all day without any time left to primp and prep, try any of these one pot recipes. They’re easy to do and leaving all the ingredients in one pot all day makes them full of flavor!
Spring Chicken in a Pot
You will need:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 500 grams boneless chicken
- 300 grams baby potatoes
- 425 ml vegetable stock
- 350 grams broccoli, cut into florets
- 350 grams shredded spring greens
- 140 grams green peas
- 1 bunch spring onions, chopped
- 2 tablespoons pesto
- Heat the oil in a large pot. Add in the onions and fry until soft. Then add the chicken and fry until slightly golden.
- Add the vegetable stock and potatoes and bring the mixture to a boil.
- Cover the pot and let it simmer for about 30 minutes until the potatoes are cooked and the chicken is juicy and tender.
- Remove the pot from the stove. Stir in the broccoli, green peas, spring greens and spring onions. Put the pot back on the stove, cover and let it sit for five minutes.
- Add the pesto and stir thoroughly.
- Flavor the stew by adding salt and pepper to taste.
Chicken and Couscous
You will need:
- 8 chicken thighs (with skin)
- 1 teaspoon salt
- 2 teaspoons turmeric powder
- 1 tablespoon garam masala
- 3 garlic cloves, thinly sliced
- 500 ml chicken stock
- handful green olives
- 1 lemon (zest and juice)
- 250 grams couscous
- 1 small bunch parsley
- Coat the chicken with salt and half of the turmeric powder and garam masala.
- Heat half the oil in a large pan. Fry the chicken until it is light golden brown. Cook further for two to three minutes.
- Add the rest of the oil, onions and garlic to the pan. Cook for about five minutes. Mix in the rest of the spices and cook for another two to three minutes.
- Pour the chicken stock into the pan and throw in the olives. Bring the mixture to a boil for a few minutes, then turn down the heat. Cover the pan and let the chicken cook for about 30 to 40 minutes—or until tender.
- Remove the pan from the stove. Take out the chicken from the onion sauce and put it on a plate.
- Stir in the couscous and lemon juice into the onions. Pour a small amount of the broth onto the couscous enough to submerge them completely.
- Cover the couscous and put the pan back on the stove. Let it cook for about five minutes, or until it is thoroughly cooked.
- Mix it with half the parsley and lemon zest.
- Place the chicken on the couscous mixture.
- Garnish with the remaining parsley and lemon zest.
Slow Cooked Curry Chicken With Cauliflower
You will need:
- 3 cups chicken broth
- 3 cloves garlic (minced)
- 1 ½ tablespoon ginger (minced)
- 3 tablespoons canola oil
- ½ to 1/3 cup curry paste
- 2 cups yogurt
- 6 chicken thighs
- 1 ½ tablespoon salt
- 1 teaspoon black pepper
- 2 ¼ cups red lentils
- 1 cauliflower (cut into large florets)
- 2 (16 ounce) cans chickpeas (drained and rinsed)
- 1 bunch cilantro (chopped)
- 1 lemon (cut into wedges)
- Heat the oil in a large pan. Add the garlic, ginger and curry paste. Cook the mixture for about two to three minutes or until the aroma spreads through the air.
- Slowly stir in the broth and stir for a few minutes.
- Transfer the liquid to a slow cooker. Add the yogurt.
- Coat the chicken with the salt and pepper with your hands.
- Add the chicken and lentils to the broth in the slow cooker. Cook on high for about six to seven hours. Add the cauliflower and chickpeas halfway through cooking.
- Pour the curry into bowls and serve with fresh cilantro and lemon wedges.
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