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A quick, easy chicken and potato recipe – just like mom used to make
No oven, no frying, and no
hassle. Chicken and potatoes that are cooked together in one pot until
the sauce thickens, and the whole house is filled with an appetizing
aroma
This
is one of the quickest and easiest dishes I learned to make from my
mom. She used to make it for us as a child, and I still make it today
when I'm short on time but don't want to sacrifice a warm and delicious
home-cooked meal.
Just put everything together in one pot without frying.
Let the chicken and potatoes cook slowly with the spices until you have
a warm stew with the comforting smell of home, tender chicken, soft and
tender potatoes, and a thick sauce perfect for dipping bread. You don't
need more than that.
If you really want to treat yourself, add some fresh chopped vegetables on the side and you have a great meal.
Place the potato cubes in a large, wide pot. Place the chicken breast on a baking sheet and cover with the red pepper strips.
Season
with spices, drizzle oil, and add water only until you reach the height
of the chicken (do not cover the chicken completely with water, only
until the water touches it).
Bring the contents of the pot to a boil, cover, and cook over medium heat until the chicken is soft and a pleasing aroma spreads throughout the house.
Remove the lid and cook another 10 minutes uncovered until the liquid reduces a little and the sauce thickens.
While chickpeas may not grow on trees, they play a significant role in Israeli culinary culture.
Whether in the form of hummus spread or falafel, these legumes are rich
in vitamins and minerals, providing excellent support for heart health.
Add in sweet apples, crunchy celery, fresh herbs, and a peanut butter
dressing for a healthy, filling salad delight.
Yields 4-5 servings
Ingredients
2 Tbsp. olive oil
2 cups canned chickpeas
2 tsp. sweet paprika
½ lemon, juice only
2 medium apples
2 celery stalks
¼ cup Craisins
Handful chopped fresh cilantro/parsley
Salt and pepper to taste
Peanut butter dressing:
2 Tbsp. natural peanut butter
2 tsp. water
1 Tbsp. honey or maple syrup
1-2 tsp. lemon juice
½ tsp. soy sauce (optional)
Directions
In
a frying pan, heat olive oil and cook the chickpeas for 4 minutes with
occasional tossing. Add in the paprika and toss the chickpeas until well
coated. Cook for another minute before turning off the heat. Pour in
the lemon juice and the chopped parsley, seasoning with a dash of salt
and pepper. Finely chop the apples and thinly slice the celery stalks
and transfer everything to a serving bowl.
Put
all the dressing ingredients into a separate small bowl and mix until
smooth and well combined, then drizzle it over the salad before serving.