The chill in the air is just right for warming one pot meals. Make them healthy, quick and easy to put together and you have a winner on your hands.Last year at the Cake and Bake show which I attended with a dear friend and fellow blogger , I ended up spending a bomb (£££!!!!) on four different sized pots – non – stick being one of their biggest virtues.One of them is a huge wok which I intend to use to make a stir fry over the weekend. The coating is said to last for years and each vessel comes with a glass lid. I can apparently also shove them directly into the oven but haven’t tried that yet. The big and rather saucepan is what I use as my crock pot for making one pot meals in. In fact there is something very comforting watching a warming curry or gorgeously tasty and nutritious one pot meals!
Ok so coming back to my one pot recipe. I had a bag of baby spinach leaves in my fridge and was craving a wholesome soupy stew with lots of vegetables. So managed to gather a few things that I think would taste great together and then added in Knorr onion gravy pots and Knorr mixed chilli pot for flavour and the result was so very satisfying. But the best part was adding in Ras El Hanout a delicious and fiery moroccan and North African fragrant spice mix. The delicate dried rose petals look so pretty , that’s why I decided to name my dish Moroccan Chicken one pot.I also devoured it for lunch today – umm.
Make this in a large quantity and it will freeze well. Batch cooking is highly recommended as it saves you time and ensures that you do not eat things that you will end up regretting when you are hard pressed for time and simply cannot cook.The freezer is a wonderful boon, use it!
I purchased a beautiful Red Leicester and Pumpkin seed batard to go with my meal – it is soul-satisfying to mop up the thick gravy with the bread while sitting on the couch watching my fav crime show on the telly, feeling all warm and happy.
The best part of this recipe is I haven’t added in potatoes or extra sugar to taste and yet the flavours are so well balanced. (Though both gravy pots do contain sugar) I love stocking up on these tiny Knorr flavour pots they are life-savers!
A recipe with enough spinach to make Popeye jump with joy! Spinach has several health benefits and is known to be a great source of folic acid and several essential vitamins and great levels of iron too. Best part is a big bag of spinach can be consumed in no time as the leaves are high in water content and it reduces in size when cooked.
Easy Moroccan Chicken one pot
Serves:4 Preparation Time: 10 minutes Cooking time: approx 25 minutes
- Olive oil 2 tbsp
- 1 large red onion
- 2 cloves of garlic
- Mixed bag of broccoli, carrot and cauliflower – 270 gm
- Chicken thighs – 500 gm – appox 3 big pieces
- Trimmed green beans – 75 gm
- Chestnut Mushrooms – 4 – 5
- 1.5 Knorr onion gravy flavour pot
- 1 Knorr mixed chillies flavour pot
- 4 handfulls of spinach leaves
- Red lentils – without skin and halved 3/4th cup
- 1/2 tsp of Ras El Hanout
- 1/2 tsp of roasted cumin powder
- Remove the skin from the chicken thighs after washing thoroughly under running water.
- Chop the chicken thighs to make strips of the flesh leaving just enough on the bone.
- Wash and cut the broccoli, carrots,cauliflower, green beans and chestnut mushrooms bits into bite sized pieces.
- Slice an onion lengthwise into fine strips.
- Remove the skin from the garlic cloves and chop into tiny bits.
- In a large saucepan or stock pot heat olive oil on a medium flame, when the oil becomes to heat up add the finely chopped garlic and saute’ until they turn a golden brown then add in the sliced onion.
- Stirring occasionally allow the onion to sweat and just when it begins to brown add in the chopped vegetables and saute for half a minute.
- Then add in the chicken thighs and saute for another minute.
- Then wash and add the red lentils , add enough water to create a thick gravy – enough to allow the lentils to cook and not soak up all the water. Then add in the Knorr flavour pots and mix well.
- Then add the washed spinach leaves, cumin powder and cover and cook on a medium flame for 15 minutes.
- By now the lentils will have cooked and the chicken will almost be done too.
- Then taste the soupy water and if it is too spicy add just a very tiny pinch the Ras El Hanout , I added 1/2 a tsp as the taste reminded me of garam masala. Ras El Hanout is a moroccan mixture of fragrant spices with rose petals and gives the stock pot a gorgeous full bodied flavour.
- Cook for a further 10-15 minutes on a gentle low flame.
- Serve in large bowls with a big portion of the pumpkin batard bread.
Have linked up my recipe with the #NoWasteFoodChallenge hosted by the lovely Elizabeth who blogs at Elizabeth’s Diary. Find out all about this challenge in her blog post here.