Moroccan Chicken Stew

The blend of flavourful seasonings adds much warmth to this stew while the cherry tomatoes and golden raisins give it a touch of bright sweetness. The chickpeas and chicken absorb most of these flavours making this such a pleasant well rounded meal bursting with spicy sweetness. 

Moroccan Chicken Stew

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Serves 6

3 pounds bone-in chicken thighs

2 teaspoon salt 

1/2 teaspoon black pepper

3 tablespoons olive oil

1 small yellow onion, chopped

4 garlic cloves, minced

1 can (156 ml) tomato paste

1 medium zucchini, sliced

2 carrots, chopped

2 1/2 teaspoons ground turmeric

4 teaspoons Moroccan Spice Blend

1 pint (551 ml) pint cherry tomatoes

1/2 cup golden raisins

1 cup low sodium chicken broth

1 can (398ml/15oz) chickpeas, drained and rinsed

2 tablespoons fresh parsley, minced

Preheat the oven to 400ºF (200ºC). Season the chicken thighs with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat the oil in a Dutch oven over medium heat. When the oil is hot, add the chicken and sear on both sides for 2 to 3 minutes, until just brown. Transfer the chicken to a plate, then set aside.

Add the onion and garlic to the same pot and cook for 5 minutes over medium heat. Next, add the tomato paste and cook it for 2 minutes, stirring constantly. Next, add the zucchini and carrots and cook together for 10 minutes. Season the vegetables with turmeric, Moroccan spice blend, and the remaining salt and black pepper, then toss in the cherry tomatoes and golden raisins.

Add the chicken broth and chickpeas to the pot, then bring the stew to a boil. Next, add the chicken thighs in the stew, then cover with Dutch oven and place it in the preheated oven for 25 minutes, or until the chicken is cooked through. Remove the stew from the oven and dress it with the parsley before serving. 

Notes: if you can not find Moroccan Spice Blend then mix together the following spices to create your own: 

2 teaspoons cumin

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon turmeric

2 teaspoons cayenne pepper

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoon onion powder

 

Crunchy Chicken Salad

 

Having leftover roasted chicken went into making this flavourful crunchy chicken salad. Reminiscent of a Waldorf Salad minus the grapes. I have made a version of this when leftover turkey is abundant during certain holidays as well. This wrap and or sandwich filler is lightly creamy but fresh and crunchy thanks to the apples, walnuts and celery. Feel free to substitute what ever fruit, fresh or dried, or nuts you wish. A basic recipe where a tasty harvest of possibilities seems endless for such a classic.  

Crunchy Chicken Salad 

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about 2 cups leftover cooked/roasted chicken, chopped or 2 - 3 cooked chicken breasts, chopped

1/4 cup mayonnaise

1/4 cup Greek Yoghurt 

1 tablespoon grainy dijon mustard

1 - 2 teaspoon fresh or dried dill, according to taste

2 celery stalks, chopped

3 green onions, sliced

1 apple, unpeeled, cored and chopped

1/2 cup chopped walnuts, optional

salt and pepper to taste

Combine all the ingredients into a medium large bowl and mix well. Season with salt and pepper or more herbs according to taste. 

Serve over top spinach or mixed leafy greens, in a wrap, in a sandwich or tucked into a bun.

Notes: if the chicken salad appears a bit dry add either a little more mayonnaise or yoghurt or a 2 tablespoons of chicken or vegetable stock. Red onion may be used instead of the green onion.   

Leftovers #68 - Chicken Teriyaki

 

Leftover roasted chicken can lend itself to so many reincarnated meals and teriyaki chicken is one of them. Since the meat is already cooked it gets added after the veggies, broccoli and snow peas have been lightly stir-fried, then add whatever teriyaki sauce or any stir-fry sauce you wish to use, whether it be a homemade one or a ready-made one. Allow to simmer until heated through then serve over rice. Either way this is another tasty meal that uses up leftovers.  

Leftovers #67 ~ Coronation Chicken

 

Leftover roasted chicken whether you prepare it yourself or bought it already roasted from the store can easily be turned into coronation chicken or chicken salad. Served cold over buttery toast, rolled into a wrap, stuffed into a bun or dolloped on some dark leafy greens. It's a refreshing and tasty meal to savour in the hot summer heat. 

Just chop up the leftover chicken and dice 2 celery stalks and place in a bowl. Chop 8 dried apricots into bite sized pieces and add it to the chicken and celery, then add 3 tablespoons of golden raisins and stir together. Add 3 tablespoons mayonnaise and about 3 tablespoons sour cream. Add 2 tablespoons curry powder, 1 to 2 tablespoon chutney, 2 tablespoons apricot jam and salt and pepper. Mix everything together. If you find the Coronation Chicken a bit dry add more mayo or sour cream until your preferred consistency is reached. Of course the amounts I've stated above may be adjusted according to how much leftover chicken you have.

To make a chicken salad just omit the curry powder, chutney and jam and instead add a bit of paprika, a bit of mustard, diced apples, chopped walnuts and some mixed herbs and seasonings.

Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   

Oven Baked Chicken Drumsticks

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1 teaspoons sweet smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chilli powder  

1/8 teaspoon cayenne pepper

2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 chicken drumsticks

2 tablespoons olive oil

Barbeque sauce, for brushing and serving 

Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper and set aside.

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.

Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.   

Leftovers #65 ~ Noodle Soup with Roasted Chicken and Vegetables

 

When there is leftover roasted chicken we usually go with the our favourite standbys when creating a meal however this time, noodle soups we craved. Full of vegetables, chunks of cooked chicken, a voluminous mound of noodles and brimming with a savoury broth is exceptionally easy to make and devour. Use whatever package noodle soup or ramen noodle soup you like, low sodium preferred, and cook according to package directions however while the noodles are simmering add chopped carrots, slices of red pepper, pieces of leftover cooked chicken, a handful of frozen peas, slices of green onion and a dash of soya sauce. When done transfer to a bowl and add a sliced hard boiled egg and sprinkle with Tajin seasoning or crushed chilies over top. A deliciously spicy full meal in minutes that uses leftover meat and vegetables perfectly.  

Leftovers #64 ~ Chicken & Wild Rice Stew

 

Leftover over chicken and wild rice stew became a mouthwatering flaky top crust chicken pot pie. Going to a crustless bottom pie doesn't mean less appetizing, it's just more of a straightforward approach to conjuring a savoury meal using leftovers; and who doesn't want to save time creating a meal. Place leftover stew in an appropriate sized baking dish. Make your favourite pie crust recipe, like I did, or use a readymade one. Roll out the pie crust and place over the stew in the baking dish. Tucking in the edges to seal. Cut slits in the top and brush over with an egg wash. Bake in a 375ºF (190ºC) oven until the filling is bubbly and the crust is golden brown. Served with a crunchy kale salad, this became the midwinter warmer that was much needed. 

Chicken & Wild Rice Stew

 

Perfect on the coldest of days or just when you need something warm and nourishing. Together, the chicken and wild rice make for a very abundant fulfilling stew one that you will be happy, full and content with.  

Chicken & Wild Rice Stew

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Serves 6

8 tablespoons butter

1/2 cup chopped carrots

1/2 cup chopped celery

1 small yellow onion, chopped

6 cups chicken broth

2 cups water

2 large chicken breasts, cooked and diced

3/4 cup wild rice

1 teaspoons salt

1/2 teaspoon black pepper

3 teaspoons herbes de Provence

2 bay leaves

1/2 cup all-purpose flour

2 cups milk

PREP: Precook the chicken breasts if you haven't already done so. When cooked and slightly cool, dice or cube the chicken into pieces. Set aside. Prep the vegetables according to the recipe above. Set aside. 

Heat a large stock pot to medium heat and then add 2 tablespoons of  the butter and the chopped carrots, celery, and onion and sauté for 5 to 7 minutes. Then, increase the heat to high and add the chicken broth, water, and cooked diced chicken pieces and mix well.

Bring the stew to a boil and then add the wild rice and cook for 5 minutes. Reduce the heat, add the salt, black pepper, herbes de Provence, and bay leaves to the pot, then cover and simmer the stew for 25 minutes. 

While the stew cooks, heat a saucepan to low heat, whisk together the remaining butter and the flour, and cook for 2 minutes, stirring constantly. Gradually stir in the milk, whisking constantly to smooth out any of the lumps. Cook this mixture for approximately 5 minutes, just until it begins to thicken, and then remove it from the heat. 

Once the rice mixture has finished cooking and the rice tastes tender, pour the milk mixture into the stew pot and stir just to combine. Continue to cook the stew for 10 to 15 minutes to thicken it, then taste it and adjust the seasonings as necessary before serving. 

Chicken Paprika

 

The vibrancy of this sauce is marvellous and as simple as this is, it's succulent and nourishes the hungriest of souls. This dish comes together quite quickly in one pan and is an excellent recipe when you want a satisfying meal in no time. I've served this with roasted potatoes, pictured above, and mashed potatoes, with a side of green beans, not pictured due to my eagerness in wanting to take a photo. However, you may also serve this with rice, pasta or späetzle.  

Chicken Paprika

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serves 6 

4 tablespoon butter

3 tablespoons paprika

1 medium yellow onion, finely chopped

4 chicken breasts, cubed

2 teaspoons salt

1 teaspoon black pepper 

2 cups low sodium chicken broth

3 teaspoons water 

2 teaspoons cornstarch

4 tablespoons sour cream

Heat a sauté pan to medium-high heat, then add the butter to melt. Add the paprika to the pan and stir for 1 minute. Next, add the onion to the pan and cook on medium-low for 10 minutes, or until the onion is tender.

Add the chicken to the pan and season it with salt and pepper. Cook the chicken broth while scraping up any brown bits from the bottom of the pan. Bring this mixture to a quick boil, then turn the heat to low and simmer for 10 minutes, or until the chicken is fully cooked.

Combine the water and cornstarch in a cup and mix to make a smooth slurry, then immediately whisk it into the sauce. Continue to cook the sauce for 2 to 4 minutes, or until it begins to thicken, then stir in the sour cream and remove it from the heat. 

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

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3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Greek Chicken Marinade

 

Infused with garlic and oregano; this is an easy chicken tray bake that's juicy and tender and deliciously fresh and summery as the lemon that went into it. 

Greek Chicken Marinade

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Serves 4

8 chicken thighs, bone in and skin in

1 1/2 cups plain Greek yoghurt

the juice and grated rind of 1 lemon

6 -8 cloves of garlic, peeled and crushed 

2 tablespoons olive oil

2 tablespoons white vinegar

2 tablespoons dried oregano

1/2 teaspoon black pepper

pinch of salt

In a large bowl mix all the ingredients together except the chicken.

Add the chicken to the bowl and coat well. Cover and marinate in the refrigerator for a minimum of 4 hours or overnight. I find marinating overnight is best.  

The next day, preheat oven to 400ºF (200ºC/180ºC Fan/Gas Mark 6). Line a baking tray with baking parchment and place the marinaded chicken thighs on the prepared tray. Bake in the oven for 30 minutes. Reserve the remaining marinade. 

Carefully remove from the oven and brush each piece of chicken with the remaining reserved marinade and place back in the oven for a further 15 minutes or until golden crisp. For a more crispier chicken place under the broil, on high, for a few minutes after the 15 minutes is up. 

Allow chicken to rest for a few minutes before serving.   

Curried Chicken with Mango

 

Pantry staples that ease into a superb midweek meal, that is sweetly spiced and brimming with aromatic flavour. This is one meal that is a pleasure to make, mostly due to the recipe being relaxed in such a straighforward flavoursome way. 

Curry Chicken with Mango

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Serves 4 - 6

2 tablespoons (30 ml) olive oil

2 lbs (900 g) boneless chicken breast (about 6 to 8 pieces) 

1 1/2 cups (375 ml) diced onions (about 1 large onion)

4 cloves garlic, crushed

1 tablespoon (15 ml) finely minced ginger

2 - 4 tablespoons (30 - 60 ml) curry powder

1 can (400 ml) coconut milk

1/2 - 1 teaspoon (2 - 5 ml) salt

3 cups (300 g) frozen mango chunks 

1/2 cup (125ml) chopped cilantro, optional

DIRECTIONS:

1. Dice onion, mince the garlic and ginger and set aside.

2. Cut the chicken into bite-size pieces.

3. In a large heavy skillet, heat oil over medium high heat. Add chicken pieces in small batches and cook until lightly browned. As each batch is browned, remove from pan and set aside in a bowl.

4. When chicken is done, add more oil to the pan, if needed and add onion, garlic and ginger. Sauté, stirring frequently, over medium low heat until onion is translucent but not brown, about 6 -8 minutes.

5. Stir in the curry powder and salt, sauté for 1 minute more.

6. Stir in chicken with accumulated juices and coconut milk, bring to a boil.

7. Cover and simmer for 15 - 20 minutes. Taste and adjust seasonings.

8. Stir in frozen mango chunks and the cilantro, if desired.

9. Serve with steamed rice. 

Coronation Chicken with Jacket Potatoes

 

Often with leftover roasted chicken one of my favourites and our household favourite, coronation chicken get made. Creamy and packed with such flavourable warmth that will certainly brighten any day. Whether it's for sandwiches, salads, toast or buttery cheddar cheese jacket potatoes, it truly is one of those recipes that can be appreciated anytime, whatever the season. 

Coronation Chicken with Jacket Potatoes

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6 to 8 tablespoons mayonaise 

2 to 3 teaspoons curry powder

1/2 teaspoon ground cinnamon

2 to 3 tablespoons mango chutney or any chutney

1 to 3 tablespoons chopped sultanas

1/2 cup chopped dried cranberries

2 to 3 cups cooked leftover roasted chicken, diced

Place the diced cooked chicken into a bowl. Then add the mayonnaise, curry powder, ground cinnamon, chutney, chopped sultanas and chopped cranberries. Add a pinch of black pepper and stir everything together until well combined. Use as a filling for sandwiches, jacket potatoes, on top of toast or a salad. 

Notes: and of course you can adjust the ingredients according to preference and how much cooked chicken you have on hand. 

Leftovers #52 ~ Chicken Taco Pasta Bake

Leftover chicken taco meat and odds and ends of dried pasta in a cupboard work well together to create this hearty meal. Cook pasta, according to package directions and drain. Stir the leftover taco meat in with the cooked pasta, you may add a bit of tomato sauce to make it more saucy, if you wish. Place in an oven proof baking dish. Top with Tex-Mex cheese and place slices of mini sweet red peppers on top. Bake in a preheated 350ºF oven until nice and bubbly and cheese is melted. Scrumptious!

Hope everyone is staying cool! - JD    

Leftovers #48 ~ Chicken Taco Penne

I know that I may be creating a culinary sacrilege here but when leftovers are a concern the rules may bend according to your creativity. Creating fusion meals are a great way to use up leftovers. I am defiant on this one. Simply add leftover taco meat to a lightly seasoned homemade pasta sauce, warm through and toss with cooked penne. Sprinkle with finely grated cheese when serving. You get a nice sweet tomato flavour mixed with a bit of spiciness, from the taco flavouring. Absolutely delicious! Love your leftovers.
      
Hope everyone is having a good week which will bring on a great weekend! - JD 

Slow Cooker Breaded Chicken in Tomato Sauce

This recipe is a delicious one with minimal effort. You can use what ever herbs and seasonings you have on hand. No measuring required just use your flavour and cooking instincts to guide you... surprisingly sometimes these thrown together recipes come together really well. Serve with whatever side, you wish. I was feeling particularly autumnal and roasted some carrots, leeks, potatoes and sweet potatoes. 

Slow Cooker Breaded Chicken in Tomato Sauce

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5 boneless skinless chicken breasts

breadcrumbs, ready made or homemade 

herbs and seasonings, fresh or dried, of your choice

salt and pepper

tomato passata sauce

1 plastic zip bag

In a large plastic zip bag place a generous amount of breadcrumbs, herbs, seasonings and salt and pepper. Add the chicken breast. Seal the bag tightly and shake about or rub the chicken breast to make sure they are well coated. 

Pour some of the tomato passata sauce into the bottom of a large slow cooker insert; making sure that the bottom is well covered. Arrange the seasoned breaded chicken breasts on top of the passata sauce. Drizzle a bit more over the top of each chicken breasts. Place the lid on the slow cooker and cook on high for 4 - 4 1/2 hours. 

Notes: the breadcrumbs I used were ready made ones. No measurements were included because I literally just pulled the ingredients together and eyeballed what I needed. I would estimate that the breadcrumbs, herbs and seasonings together measured about... 1 cup to 1 1/4 cup, for 5 chicken breasts, the breadcrumbs taking up most of the measurement but then again it's preference on how seasoned, how breaded and herby you would like the chicken to be. There was a bit of breadcrumb mixture leftover, after the chicken was coated, you could throw it away or do what I did just sprinkle the remaining loosely over top of the well coated chicken breasts before drizzling more passata sauce over top.  

Hope everyone had a great weekend! Seems as though the cooler temperatures have got the better of me; I have a cold. So trying to muddle through everything in hopes I will be feeling better soon. -JD 

Slow Cooker Chicken Cacciatore

As slow cooker recipes go this is one of the more straightforward ones. With minimal preparation and maximum flavour. Great with pasta or a salad. 

Slow Cooker Chicken Cacciatore

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makes 6 servings

4 teaspoons olive oil

3 pounds boneless, skinless chicken breasts

salt

black pepper

1/2 green pepper, sliced

1/2 red pepper, sliced 

1/2 yellow pepper, sliced

1 cup onion, sliced

20 grape tomatoes

1 1/2 cups water

1/4 cup unbleached all purpose flour

2 teaspoons roasted garlic and pepper seasoning

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Heat 2 teaspoons of the olive oil in a large fry pan over medium-high heat. Sprinkle chicken with salt and pepper. Add half of the chicken to the fry pan; cook for 4 minutes on each side or until browned. Remove the cooked chicken pieces to a plate. Repeat with the remaining oil and chicken. 

Add the bell peppers, onion and grape tomatoes to the slow cooker. In a medium bowl combine the water, flour, garlic seasoning, cumin, oregano and paprika and mix well; add to the slow cooker. Top with the chicken. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 4 1/2 hours. 

Despite the weather and recent current events, I hope everyone had a good weekend! 
- JD 

Crock Pot • The Original Slow Cooker • Bowls

At the turn of the New Year, I read an article about how we should be using slow cookers more as they are efficient and use up less energy. Nothing beats a delicious slow cooked meal that takes minimal effort. 

As typical as these cookbooks are, there are some tasty recipes waiting to be tried. Large glossy photos and one pages recipes to inspire you to dust off that slow cooker and get simmering. These recipes suggest efficiently cooked meals served in a bowl. Which is right on trend with current foodies. 

A variety of recipes for beef, lamb, pork, vegetarian, chicken and turkey as well as side dishes and delicious desserts. All complete with helpful slow cooking tips. I hope that the following recipe will tempt and inspire you. 

Chicken Cacciatore
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Makes 6 servings

4 teaspoons olive oil
3 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1 cup onion, sliced
14 grape tomatoes
1 1/2 cup of water
1/4 cup all purpose flour
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground red pepper

Hot cooked noodles or rice, optional


1. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add half of chicken to skillet; cook 4 minutes per side or until browned. Remove to large plate. Repeat with remaining 2 tablespoons oil and chicken.

2. Add bell peppers, onion, and grape tomatoes to Crock-Pot® slow Cooker. Combine water, flour, garlic powder, cumin, oregano, paprika and ground red pepper in medium bowl; mix well. Add to the Crock-Pot® slow cooker. Top with chicken. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with noodles, if desired. 


Hope everyone has been having a good week so far. - JD 

Robert Burns Night Dinner ~ Slow Cooker Cock-a-Leekie Soup

A lovely soup to warm the cockles of one's heart and remember the late poet, Robert Burns. 

"But pleasures are like poppies spread,
You seize the flower, it's bloom is shed;
Or, like the snow-fall in the river,
A moment white, then melts forever."

- Robert Burns, Tam O'Shanter 


Slow Cooker Cock-a-Leekie Soup

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4  boneless skinless chicken breasts

3 leeks, washed and sliced

3 - 5 carrots, chopped

1/3 cup barley

1 onion, chopped

1 bay leaf

1 teaspoon dried thyme or fresh springs
salt and pepper to taste
2 boxes (900ml each box) low sodium chicken broth

1 shot of Scotch whisky
dried prunes, diced 
3 to 4 julienne slices of lemon peel - optional

Place the chicken breasts in the slow cooker. Add the leeks, carrots, barley, onion, bay leaf, thyme and prunes to slow cooker. Pour the chicken broth over all the ingredients. Add the whisky, prunes and lemon peel. Cook on high for 5 to 6 hours or low for 7 to 8 hours. When done, remove the chicken breasts and shred each one. Return the meat back to the soup. Serve with oatcakes or a rustic bread. 

Notes: You may placed the diced prunes on top when serving rather than in the soup.

Leftovers #35 ~ Chicken Stout Pie

The Braised Chicken in Stout, I made for St. Patrick's Day offered plenty of leftovers so I decided to make a pie rather than serve it with the usual suspects... potatoes or rice. I threw in some peas and added leftover roasted potatoes and made a lovely pie crust to encase it all. So delicious!  

Seems like this week disappeared before I could blink. Have a good weekend everyone! 

- JD