Now that the heat of summer is subsiding and the cooler autumn weather is almost upon us, many home chefs are beginning to look for comfort food recipes that will have their home smelling and feeling cosy all season long. This typically means a trip to your butcher meat shop in Guildford or placing an order to your favourite butcher meat online delivery service for delicious cuts of beef or lamb. And, while these can be used to make healthy meal options, when it comes to healthy, lean protein, nothing beats chicken.
Chicken from your local butcher deliveries in Woking can be used to create a wide range of healthy autumn dishes and we are going to take a look at some of them now:
Spiced Chicken, Spinach & Sweet Potato Stew
Ingredients:
- 3 sweet potatoes, cut into chunks
- 190g bag spinach
- 1 tbsp sunflower oil
- 8 chicken thighs, skinless and boneless
- 500ml chicken stock
For The Spice Paste:
- 2 onions, chopped
- 1 red chilli, chopped
- 1 tsp paprika
- thumb-sized piece ginger, grated
- 400g can tomatoes
- 2 preserved lemons, deseeded and chopped
Method:
- Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins.
- Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
- Return the saucepan to the heat, then add the oil, followed by the spice paste.
- Fry the paste for about 5 mins until thickened, then add the chicken.
- Fry for 8-10 mins until the chicken starts to colour.
- Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink.
- Season with black pepper, then add the sweet potato.
- Leave to simmer for a further 5 mins.
- Meanwhile, roughly chop the spinach and add to the stew.
- Serve with warm naan bread on the side.
One Pan Autumn Chicken Dinner
Ingredients:
- 5 bone-in, skin on chicken thighs
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 Tbsp each minced fresh thyme, sage, and rosemary
Salt and freshly ground black pepper
- 1 large, sweet potato chopped
- 1 lb Brussels sprouts, sliced into halves
- 2 medium fuji apples, cored and sliced into half-moons
- 2 shallot bulbs, peeled and sliced
- 4 slices hickory smoked bacon, chopped into pieces
- 2 Tbsp chopped parsley, for garnish (optional)
Method:
- Preheat oven to 232C.
- Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
- Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
- Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
- Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
- Set chicken thighs over veggie/apple layer.
- Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
- Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes.
- Garnish with parsley if desired and serve warm.
If you are looking for a local butcher near me delivery service that offers prime cuts of beef, chicken, pork, and lamb, contact G.J. Honour and place your order for pickup or delivery today.
Contact G.J. Honour
To learn more, contact G.J. Honour and shop our wide selection of quality meats today.
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