Mary Berry Chicken Stock Food

PRESERVED LEMON CHICKEN

Preserved Lemon Chicken image

Mary says you can use chicken thighs if you prefer but you will need to cook them for 10 minutes longer.

Provided by Grace

Time 40m

Number Of Ingredients 13

Ingredients

4 small skinless and boneless chicken breasts
2 tbsp olive oil
2 onions, roughly chopped
Garlic clove, crushed
½" knob fresh ginger, finely grated
1 tsp ground cumin
200ml white wine
350ml chicken stock
2 tbsp tomato puree
1 tbsp runny honey
2 preserved lemons, chopped
1 tbsp cornflour
2 tbsp chopped parsley or coriander

Steps:

You will need a deep frying pan or saute pan with a lid or a flameproof casserole dish
Season the chicken breasts. Heat the oil in the pan and fry the chicken over a high heat until golden brown all over, then set them aside.
Add the onions to the pan and fry for a minute. Lower the heat, cover the pan with a lid and cook for about 5 mins. Add the garlic and ginger, sprinkle in the cumin and fry for 30 secs. Stir in the wine and boil for 2 minutes. Add the stock and puree and bring back to the boil. Stir in the honey and preserved lemons and season with salt and pepper.
Return the chicken to the pan, cover and bring back to the boil. Lower the heat and leave to simmer gently on the hob for about 20 - 25 minutes until the chicken has cooked through.
Mix the cornflour with 3 tbsp of cold water in a small bowl. Add a little of the chicken stock and mix well. Add the cornflour mixture to the pan, bring to the boil and stir over the heat until the sauce has thickened. Check the seasoning.
Sprinkle with the herbs, then serve with mashed potato or rice and fresh greens.

Nutrition Facts :

CHICKEN STOCK

Chicken stock image

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

Provided by Barney Desmazery

Time 3h5m

Yield 1 litre

Number Of Ingredients 9

Ingredients

1kg chicken carcasses or wings
1 carrot, cut into chunks
1 onion, skin on, cut into quarters
1 leek, cut into chunks
1 stick of celery, cut into chunks
1 garlic clove, bashed
bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
5 peppercorns
1 clove

Steps:

Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.

Nutrition Facts : Calories 18 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 1.5 grams protein, Sodium 0.08 milligram of sodium

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