It is spring and the garden is alive thanks to the warming sunshine, blooming flowers, buzzing bees and the busyness of birds as they settle down for their breeding season. Our coriander patch is coming to life too and as it has a short season this Chicken Cosima will put it to good use. Using succulent chicken pieces, subtle spices, soft buttery sweet potato and the lemon-lime flavour of garden fresh coriander this recipe is surprisingly easy to prepare. Hello spring! We have been waiting for you. Special thanks to Nigella Lawson’s book Simply Nigella for the recipe.
- Serves 6-8
- Preparation and cooking time: 1 hour
Cook’s tip: as heat diminishes the flavour of fresh coriander leaves use the leaves raw or add to the dish immediately before serving.
Nutritionist’s tip: this recipe uses 5 star health rating chickpeas. In fact, pulses, beans and legumes have a 5 star health rating including tinned chickpeas. Even though they are often cooked with salt, if you drain and rinse the chickpeas (or any other tinned legume) thoroughly most of the salt is removed. Alternatively, choose a no-added salt brand. So what is the health Star Rating? It is a front-of-pack labelling system that rates the overall nutritional profile of packaged food and assigns it a rating from ½ a star to 5 stars. It provides a quick, easy, standard way to compare similar packaged foods. For example, full fat milk with low fat low sugar custard which are both dairy foods. However, the system is not designed to compare muesli bar (food) with orange juice (beverage). The system is voluntary and not all manufacturers have adopted the Health Star Rating which means that it can be difficult to compare like products. Whilst the system is not perfect, the bottom line is that when comparing one product in the same category as another, the Health Star Rating can help people to make healthier choices.
- 2-3 tablespoons plain flour or besan (chickpea flour)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground sweet paprika
- ¼ teaspoon salt
- 6 skinless and boneless chicken thighs, trimmed of fat and cut into bite-sized chunks
- 1 tablespoon extra virgin olive oil
- 1 medium-large brown onion, peeled and chopped
- 500g sweet potato (kumara), peeled and chopped into 2 cm chunks
- 500ml (2 cups) hot chicken or vegetable stock
- 2 x 400g (14 oz) tinned chickpeas
- fresh coriander leaves (cilantro), roughly chopped to serve
- Measure the flour, spices and salt into a large bowl and then tip in the chicken. Mix thoroughly so the chicken is coated with the floury spice.
- Heat the extra virgin olive oil in a large saucepan with a lid, and then fry the onion until softened but not really coloured.
- Add the chicken and all the contents of the bowl to the saucepan, and stir around for a minute or so, then add the peeled and chopped sweet potato and stir again.
- Pour in the chicken or vegetable stock, then bring the saucepan up to the boil and tip in the drained chickpeas. Give another good stir, then clamp on the lid and allow to simmer gently for around 20 minutes, or until the sweet potatoes are tender but not mushy.
- Turn off the heat and leave with the lid on to stand for about 10 minutes.
- Ladle the chicken cosima on to plates or serving bowls, sprinkling each with chopped coriander.
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- Delish factor: 5 out of 5 stars
- Suitable to freeze: portion into meal sized serves in airtight containers, cool completely in the fridge, cover and freeze for up to 3 months.
If you make this recipe let me know how it turned out. Leave a comment below and/or share an image of your creation on social media @janettebridger