A One pot for a winter evening

Its the end of January. The nights are long and cold, the mornings white with frost. I crave hot, spicy food with sauce that I can mop up with bread from the bakery. I also dont want to spend too long in the kitchen.. I want to light a fire and curl up on the sofa with the kids and a movie. This is the perfect recipe for a cold Saturday or Sunday. Its a slow cook, 2 hours, so not ideal for a week night after work. You can use any root veggies. I like the sweetness of carrots and butternut squash. You could also add cayenne or fresh chillies if you prefer it more spicy.

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Smoked Paprika Chicken Stew You will need: Chicken thighs or legs 2 or 3 carrots chopped, slightly larger than £1 coins 1 x cup butternut squash in largeish chunks 1 x onion chopped 2 x garlic chopped 1 x chicken stock cube 1 tablespoon tomato concentrate 4 tomatoes chopped – big juicy ones 1 teaspoon mixed herbs fresh thyme and sage roughly chopped – about a tablespoon 1 dash of worcester sauce 1 teaspoon smoked paprika 1 teaspoon Jamaican seasoning (Dunns River) I large handful of flat leaf parsley chopped.

  • set the oven to 100 degrees.
  • In a large heavy based casserole, heat 1 tablespoon olive oil. add the chicken pieces and brown the skin nicely. once brown, set aside in a dish.
  • Into the pan add the garlic and onions and cook for a few minutes until starting to soften, but not colour.
  • Add the carrots and squash and and stir gently. leave for about 2 mins.
  • now add the Paprika and Jamaican seasoning, tomatoes, all the herbs (but not the parsley), the tomatoes concentrate and a dash or worcester sauce.
  • Finally, poor over the chicken stock, the liquid in the dish should cover the chicken and vegetables comfortably. Turn the heat down and simmer until it starts to boil. then pop in the oven.
  • You can leave for two hours in the oven, but I would check after an hour. you can add more liquid it needed.
  • Once cooked, the chicken will be falling off the bone. Season well. sprinkle over the parsley and serve with couscous or rice. Garnish with dried or fresh chillies too if you like.

another idea would be to add Chorizo for an extra kick. if so, cook the chorizo with the chicken, put aside with the chicken and add again when you pop the chicken back in.