Spiced Pot Roast Chicken Dinner & Chicken and Butter Bean Soup
Spiced Pot Roast Chicken Dinner
1 medium chicken
½ teaspoon turmeric
½ teaspoon smoked paprika
1 teaspoon Garam Masala
¼ teaspoon mustard powder
1 tablespoon oil
2 sticks celery, chopped
1 onion, peeled and roughly chopped
Salt for seasoning
4 medium potatoes, peeled and cut into chunks
1 leek, sliced, soaked in cold water and rinsed
Method
Set oven to 210oc.
Place the chicken in a large casserole pot or roasting tin.
Mix the spices with half the oil and rub all over the chicken. Season with salt. Push the celery and onion into the bottom and drizzle the rest of the oil over them.
Cook for 15 minutes or until chicken is bubbling on top.
Pour water into the pot, not touching the breasts. Cover with a lid or foil and place in oven.
Lower heat to 180oc. Cook for 30 minutes then add the potatoes and leeks.
Cook for a further 30 minutes or until chicken is cooked through (if juices in leg run clear)
With a slotted spoon remove most of the vegetables from the pan and place on a platter.
Remove breasts and slice.
Serve ontop of the vegetables and serve.
Keep the legs and juices for the soup.
Chicken and Butterbean Soup
Juices from pot roast
1 x 400g tin butterbeans, rinsed
Shredded chicken leg
1 teaspoon sundried tomato paste
1 x 400g chopped tinned tomatoes or passata
Salt and pepper to taste
Method
Add the tinned tomatoes or passata to the pot roast juices and simmer for 20 minutes.
Add the tomato paste and check seasoning.
Add the shredded chicken and butter beans and simmer for 5 minutes. Drizzle with some olive oil and serve.
