The Rural Voice, 2006-01, Page 353 tbsp (45 mL) all-purpose flour
salt and pepper
2 tbsp (25 mL) olive oil
3 cloves garlic, minced
3 each potatoes and carrots,
peeled and cubed
1 tsp (5 mL) paprika (preferably
smoked
1/3 cup (75 mL) dry sherry
1 can (19 oz/540 mL) chickpeas,
drained and rinsed
6 oz (175 g) chorizo sausage,
thinly sliced
2 tsp (lO mL) olive oil
3 tbsp (45 mL) each coarsely
chopped fresh parsley and
coarsely chopped black olives
Trim any excess fat from chicken;
pat dry. In sturdy plastic bag,
combine flour, 3/4 tsp (4 mL) salt and
1/2 tsp (2 mL) pepper; add chicken,
in batches and shake to coat. Reserve
any remaining flour mixture.
In deep skillet or Spanish cazuela,
heat oil over medium-high heat. Add
chicken in batches, and brown well,
removing to plate.
Pour off all but 2 tbsp (25 mL)
drippings from pan. Add garlic,
potatoes, carrots, paprika and any
remaining flour; cook, stirring for 1
minute. Stir in sherry and 2/3 cup
(150 mL) water; bring to boil,
stirring. Return chicken and any
juices to pan; gently stir in chickpeas.
Cover and simmer for about 40
minutes or until juices run clean
when chicken is pierced, stirring
occasionally. Taste and adjust
seasoning.
In small skillet, saute chorizo in
olive oil over medium-high heat until
sizzling hot; add to stew. Garnish
with parsley and olives.
Slow -cooker chicken and
chickpea stew:
Cut potatoes and carrots into
cubes about 3/4 -inch (2 cm). Brown
chicken in skillet, then remove to
slow cooker. Cook garlic, potatoes.
carrots and paprika as directed;
sprinkle any remaining flour into
skillet and cook for 1 minute. Stir in
sherry and 1/3 cup, (75 mL) water;
bring to boil, scraping up any bits
from bottom of pan. Pour over
chicken in slow cooker and stir to
combine well. Stir in chickpeas;
cover andcook without stirring on
low for 5 to 6 hours or on high for 2
1/2 to 3 hours. Finish as above to
serve.
VEGETARIAN CHILI
1 tbsp (15 mL) vegetable oil
2 onions, chopped
1 sweet green pepper, chopped
2 cloves garlic, minced
3 medium potatoes, peeled and
cubed
2 cups (500 mL) cubed peeled
butternut squash (about 1/2
medium squash)
2 tbsp (25 mL) chili powder
1 tbsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and red
chili flakes (hot pepper flakes)
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) stewed
tomatoes
1/2 cup (125 mL) vegetable broth
or water
1/4 tsp (1 mL) bulgur
1 can (19 oz/540 mL) red kidney
beans, drained and rinsed
In a large pan, heat oil over
medium-high heat. Add onions, green
pepper and garlic; cook until slightly
softened, about 4 minutes. Add
potatoes and squash. Sprinkle with
chili powder, cumin, salt, chili flakes
and pepper; stir and cook for 30
seconds.
CHUNKY CHICKEN AND
CAULIFLOWER CHILI
2 tbsp (25 mL) vegetable oil
1 Ib (500 g) boneless skinless
chicken, cut in 1 -inch (2.5 cm)
cubes
2 onions, chopped
3 cloves garlic minced
1 sweet green pepper, coarsely
chopped
3 cups (750 mL) cauliflower
florets
4 tsp (20 mL) chili powder (or to
taste)
1 tsp (5 mL) each cumin, dried
oregano and salt
1 can (28 oz/796 mL) diced
tomatoes
1 can (19 oz/540mL) white or red
kidney beans, drained and rinsed
In large skillet or saucepan, heat
oil over medium-high heat; cook
chicken, onions and garlic until
browned, 5-7 minutes. Add green
pepper, cauliflower, chili powder,
cumin, oregano and salt; cook,
stirring for 1 minute.
Add tomatoes and beans; bring to
boil. Reduce heat, cover and simmer
for 30 minutes, stirring occasionally.
—Foodland Ontario
CHICKEN STEW WITH
DUMPLINGS
(Urban Peasant)
2 tbsp vegetable oil
6 chicken thighs, boned, skin
removed
1 carrot, chopped
1 cup corn
1 onion, chopped
1 clove garlic
1/2 tsp pepper .
1/2 tsp dried dill or 1 sprig fresh dill
1/2 tsp salt
1 cup water,
Heat saucepan over medium-high
heat, add the oil.
Add the chicken and cook until
browned, two minutes each side.
Add the remaining ingredients,
cover and simmer for 15 minutes.
Dumplings:
1/2 cup flour
1/4 tsp salt
1 tsp baking powder
1 egg
3/4 cup milk
handful parsley
Combine all of •the dumpling
ingredients to make a lumpy dough.
Drop the dough into the stew 1
tablespoon at a time. Cover and cook
for 10 minutes, or until the dumplings
are cooked through.°
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JANUARY 2006 31