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Jamanda

Sherba



Ingredients


  • 1x Chicken Breast roughly cubed (or other bits of lump chicken, preferably boneless)

  • 1x green pepper roughly chopped

  • 1x tin of tomatos

  • 1x mug of sweetcorn

  • 2x small potatoes roughly cubed

  • 1x mug of oats

  • 1x onion (Medium-ish) diced

  • Happy squeeze of tomato puree

  • Cinnamon sticks

  • Green cardamom

  • Pepper corns

  • Green chillies (to your personal spice tolerance)

  • 1/2 pint -> 1 pint Chicken stock (depending on how thirsty your oats and potatoes are)




Recipe


  1. In a large saucepan dry fry:

    * a stick of cinnamon about as long as your thumb given one whack with a pestle to break it into big pieces

    * a couple of whole green cardamom pods

    * a few teaspoons of black pepper corns

    until their aromas are really nice and the green cardamom are just starting to get sunburnt

  2. Then add some oil and the diced onion and fry gently until the onion is tender but not browning

  3. Add the tomatoes and puree and allow them to cook

  4. Add the stock, chicken & potatoes

  5. Once this chicken is cooked (slice open some of the bigger pieces to check (grandmother... here's an egg. This how to suck it)) pitch in the remaining ingredients and cook on a low heat until the oats are nicely swollen




Comments

This can be augmented with additional oats and stock to make it stretch a little further without needing additional meat or other ingredients.

It refrigerates wonderfully. I've had a big batch last more than a week. It's easiest re-heated with boiling water and had more like a soup than a plated meal, with toast and lime juice.
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