Good Food Magazine – 101 One Pot Dishes
1 kg boneless, skinless chicken breast or thighs
1 onion, chopped
3 garlic cloves, crushed
2 tbls olive oil
1/2 lemon finely chopped – the zest, pith and flesh
100gr whole blanched almonds
140gr/5oz green olives (the ones with the pits taste best)
250ml chicken stock
Large handful of cilantro or flat leafed parsley, chopped
With the weather cooling and everyone gearing up for the winter, we thought it was appropriate to share one of our favourite tummy warming dishess: Roasted Red Pepper Soup. A big warm bowl with a chunk of fresh bread is the perfect chilly evening meal.
- 3 tbsp melted butter
- 1/2 onion
- 1 Stalk of celery
- 1 Red pepper
- 1 Yellow pepper
- ½ tsp paprika
- 1 tsp fresh parsley
- ½ tsp chervil
- 3 tbsp flour
- 4 ½ cups chicken stock
- Salt & pepper to taste
- 3 tbsp whipping cream
Sauté the onion in butter for 5 mins, covered. Add celery; sauté 5 minutes more. Add peppers, sauté 5 to 6 minutes, and then add spices. Turn heat to low, sprinkle evenly with flour; mix well.
Add chicken stock, bring back to boil, and then simmer for 20 minutes with lid partially covering pot. Puree with either a hand mixer or food processor. Add salt & pepper to taste, and whisk in cream. Voila!