This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.
For the Chicken
4 Chicken Breasts
4 Bacon slices (smoked)
3 shallots, diced
2 tsp garlic granules or 2 cloves
1 400g tin chopped tomatoes
1 tbsp tomato puree
juice of 1/2 lemon
1 tsp smoked paprika
1/2 tsp crushed chilli flakes
1 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp white wine vinegar
1 tbsp hot sauce
1 tsp mustard powder
1 tsp sugar
80g reduced fat cheddar (healthier option)
For the Rice
150g Wholemeal Log Grain Rice
1 x 400g tin of mixed beans
Pinch of Saffron
300ml Vegetable Stock
75-100g chopped Chorizo
- Preheat oven to 180 deg.
- Wrap each chicken breast with the bacon slice and secure with a cocktail stick
- Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
- Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
- Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
- Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
- Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
- Serve. Yummy!
It was snowing outside and got down to -2 deg here at home in central Scotland and I was desperate for some warm home cooked Sunday Food (by Sunday food, I mean Hearty). I had sausages, winter veg and some harissa paste I needed to use, so this was my Sunday Meal and it didn’t half warm me up too. Happy Sunday!
The thing I loved about this was, it is a 1 pot wonder, chuck everything in 1 pot and cook, not only is it easier but it saves my boyfriend on the washing up…lol! We have a nice little agreement, I cook, he cleans……think I got the better deal! lol!
5 Scottish Beef Sausages (I used Beef, but you could use pork also if preferred)
1/2 White onion – sliced into wedges
1/2 Red onion – sliced into wedges
1 Parsnip – peeled and halved lengthways, then halved again (about 10cm length)
2 Carrots – peeled and halved lengthways, then halved again (about 10cm length)
1 Medium Sweet Potato – peeled and cut into cubes about 2cm sq.
1 Clove Garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp harissa paste
3/4 pint hot vegetable stock
250g Tin of Chickpeas
250g Tin Tomatoes
Black pepper to season
Fresh Coriander to serve
- Firstly prepare your vegetables.
- Heat oil in a pan and brown the sausages then place to the side.
- In the remaining oil fry the onions until browned and soft.
- Add in the garlic, tomato puree and harissa paste and cook for about 1 min.
- Add in the sweet potatoes, parsnip, carrots and sausages, pour over the stock and season. Bring to the boil then cover and simmer for about 30 minutes until vegetables are tender.
- Add in tin tomatoes and chickpeas and warm through for about 5 minutes
- Remove from heat and plate up, sprinkling some chopped coriander on top.
Sausage and Root Veg one pot delight
Servings Per Recipe: 2
Amount Per Serving
- Total Fat: 25.9 g
- Saturated Fat: 5.6 g
- Trans Fat: 0.6 g
- Cholesterol: 19.9 mg
- Sodium: 1217.4 mg
- Total Carbs: 123.3 g
- Dietary Fiber: 31.3 g
- Sugars: 31.8 g
- Protein: 32.6 g
Had some leftover Chorizo in fridge, so I decided to mix up my Lentil stew recipe. Please trust me…it tastes better than it looks..lol!
200g Brown Lentils
1 red onion chopped finely
1 carrot sliced
1 garlic clove
1 tsp chilli
1 tsp parsley
220g tin chopped tomatoes
250ml beef stock
1 bay leaf
pinch salt and pepper
4-6 Aberdeen Angus Beef Sausages (halved)
1. Brown onions and garlic in a saucepan with spray oil or tsp olive oil until soft
2. Add in lentils, carrot, chilli, parsley, chopped tomatoes, stock, salt & pepper and bay leaf, bring to the boil and simmer for 15 minutes.
3. Meanwhile brown sausages and chorizo in a pan with 1 tablespoon olive oil for 5 mins, remove with slotted spoon and add to stew, simmer for a further 25-30 minutes.
4. Serve with some crusty bread. Yum!