After April’s Month of Slow Cooking, I have used our Slow Cooker occasionally, for doing stock and things like that. However, this recipe worked really well in the Slow Cooker, and tasted amazing. It was an adaptation of a dish on Saturday Kitchen, but Saturday Kitchen hasn’t quite caught up with the technology of the Slow Cooker yet.
It makes a really good, easy, one pot meal, and I can confirm that it went down well with Ben too. Putting the lemon in the stock makes it really flavoursome and the chicken was perfectly tender – slow cooking it avoided the sometimes dry texture that can happen with chicken breast. I used courgettes and spinach because they are in season, but I’m sure this is one of those recipes which could be easily adapted.
I’m entering this for June’s Simple and In Season, which I have entered before, and in Credit Crunch Munch, which I haven’t entered before. Credit Crunch Munch is run by Fab Food for All and Fuss Free Flavours and this month it is hosted by Anneli from Delicieux.
Summer Chicken Casserole
Serves 3 (or 2 adults and 3 baby meals)
- 3 chicken breasts
- 1 lemon
- 500ml chicken stock
- 3-4 sprigs thyme
- 500g new potatoes
- 2 courgettes
- 100g baby spinach
- Handful parsley
- 5-6 sprigs mint
- 1 clove garlic
- 4 tbsp olive oil
- 1 tsp capers
- 1 tbsp red wine vinegar
- Cut the chicken in half and place into the Slow Cooker.
- Halve the lemon and add to the Slow Cooker with the thyme and chicken stock. Cook on High for 2 hours (3 hours in total).
- 1 hour before serving, parboil the potatoes for 5 minutes. Add the potatoes to the Slow Cooker.
- 10 minutes before serving, dice the courgette and add to the Slow Cooker. Add the spinach.
- Put the parsley, mint, garlic, olive oil, red wine vinegar and capers into a blender and whizz together.
- Serve the casserole and drizzle the sauce on the top.
This is the first curry I’ve cooked in the Slow Cooker. Strangely enough, I had a couple of visitors to the door while it was cooking, and they both commented on the amazing smell that was wafting through the house. A curry in the slow cooker certainly works!
The original recipe is featured in Forever Summer by Nigella, and when I heard of the ‘colourful’ theme of this month’s Forever Nigella challenge, I thought of this book first. I kept to the same ingredients, but adapted the recipe to use the Slow Cooker. What I didn’t realise was that chilli intensifies during slow cooking. Although I only used a conservative half-teaspoon of chilli powder, this curry had a real kick to it! I’d definitely tone down the chilli. I also added broccoli to increase the vegetable content.
You can find the ingredients listed here.
- Put the spices into a small bowl, grate over the ginger and garlic and add a small amount of water to make a paste.
- Fry the onion to soften it, then add the spice paste and continue to cook for 1 minute. Transfer this to the slow cooker.
- Add the tomatoes, water, cinnamon, lemon zest and juice and curry leaves. Cook on Low for 4-6 hours.
- Add the prawns and cook for a further 20 minutes, until the prawns have cooked through.
- Serve with a grating of nutmeg, fresh coriander and some green chilli. Accompany with plain basmati rice.
Forever Nigella #25 is being hosted by Elizabeth of A Girl in her Kitchen. This month’s challenge is to prepare and blog any Nigella Lawson recipe which could be described as ‘colourful.’ Forever Nigella is organised by Sarah at Maison Cupcake.
When I first bookmarked this recipe, I was apprehensive. I’m not the world’s biggest fish fan at the best of times, and the idea of fish in the slow cooker was troublesome. Fish, cooking all afternoon. Wouldn’t that just make the house stink?
Actually, I could barely smell the fish cooking. Basil, yes, coriander, yes, but not the fish.
The recipe is from Slow Cooking by Anthony Worrall Thomspon, and I haven’t adapted it at all, so I won’t reproduce it verbatim. I’ll just try to describe the method.
- Make a herb marinade with garlic, lemon, chilli, oil, coriander and basil. Marinate the salmon fillets for 30 minutes.
- Cook the salmon and the marinade on low for 3-4 hours in the slow cooker. Just before serving, stir through some more of the soft herbs to boost the colour.
Another really healthy, delicious, slow-cooked meal… and not your typical slow cooker dish.