Archives for posts with tag: cumin seeds

My boyfriend bought a 6 pack of chicken breasts and froze them all together. I defrosted and baked them all on Sunday so we have been working our way through them all week. Chicken is dull for lunch and dinner for 3 days. 

The title of this is a bit of a lie. I had one thing in the fridge – cooked chicken. But you could emit the chicken completely and just use veg, or tofu from the cupboard. I keep ready chopped onion in the freezer, and I get frozen spinach because life is hard.

1) fry an onion in a deep pan til golden, then fry a garlic clove (keep it whole). 

2) add 2 teaspoons of minced ginger (I keep a jar in the fridge, damn ok there were 2 things in the fridge) and fry for 30 seconds.

3) add dessert spoons of: cumin seeds, turmeric, ground coriander, and fry. For more flavour go heavy on the spices. 

4) add 600-700ml of water, half a chicken stock cube and 2 tbsp of tomato purée.

5) transfer the watery mix to a blender and whizz till smooth. Do in batches if you have too much and don’t want overflow.

6) add the sauce back to a pan and simmer for 15 mins.

7) add: drained chickpeas, frozen spinach, diced cooked chicken, salt and pepper. Simmer for another 5-10 mins.

If you want more sauce don’t simmer it as much. Serve with basmati rice and a huge dollop of mango chutney.

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It’s taken me a while to get round to making hummus. I bought tahini ages ago but it’s been sitting in my cupboard doing nothing. Since it’s a lazy Sunday I’ve finally got a chance to try making it, and use up some of the leftover bits in my fridge. Everyone has that random jar of sun dried tomatoes they opened once for a recipe and didn’t know what to do with the rest. 

1) in a food processor whizz up 2 dessert spoons tahini, 1 tin of rinsed chickpeas, 5 sun dried tomatoes, 1 large clove of garlic, 1 tsp of smoked paprika, 1 tsp cumin seeds.

2) after 2 mins, add a drizzle of olive oil whilst blending. I found it didn’t need as much as normal recipes call for. 

3) leave the processor whizzing for a couple of mins.

Spoon out into a bowl and sprinkle with smoked paprika. Chop up some pitta and bake for 10 mins to create the perfect dipping aid!