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Chick out these one-pan wonders

The Dunbrody House star chef, Kevin Dundon, shares his favourite recipes

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Chicken and Chickpea Traybake

Chicken and Chickpea Traybake

One-pan Sausage Casserole

One-pan Sausage Casserole

Taylor’s of Lusk is a family-run Co Dublin business producing garlic, chilli and swede

Taylor’s of Lusk is a family-run Co Dublin business producing garlic, chilli and swede

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Chicken and Chickpea Traybake

Today’s dishes are all about giving you tasty, homely meals with a modern twist. Chickpeas and kidney beans are great to bulk up one-pan dishes as they are very nutritious. Like potatoes and pasta they contains carbs, but also a decent amount of protein. My chicken and chickpea traybake recipe is ideal for evening dinners as you only need to rub some spices on the chicken and let the oven do its magic. I am using spatchcocked chicken, but you can use chicken legs for a more affordable alternative. Another great thing about this recipe is how easy it is to use leftovers the next day. Simply shred the chicken pieces into the chickpea and tomato mixture and fold in some fresh rocket leaves to make the perfect salad. Or warm up the mixture with a dash of balsamic vinegar to refresh the flavour. My one-pan sausage casserole uses kidney beans to bulk up the dish, but you could also use cannellini beans or a tin of green lentils for something a bit different. The only requirement for this recipe is to ensure the sausages are well coloured in the pan to help bring extra flavour to the dish. If you prefer, you can go for gluten-free sausages, many supermarkets now have a selection of great Irish brands. Give these recipes a try this week and let me know how you got on — and how delicious they were — through my social media channels. Happy cooking, Kevin

Chicken and Chickpea Traybake

Ingredients (Serves 4):
■ 2 tbsp harissa paste
■ 2 tbsp tomato puree
■ 1 tsp chilli flakes
■ 2 tbsp olive oil
■ 1 chicken, quartered
■ 4 onions, quartered
■ 5 garlic cloves, crushed
■ 200ml chicken stock
■ 2 x 400g tin chopped tomatoes
■ 1 400g tin chickpeas, drained
■ 4 tbsp natural yogurt
■ 3 tbsp fresh mint, chopped
■ 3 tbsp fresh coriander, chopped
■ 1 lemon, juice and zest
■ Salt and pepper

Method:
1. Pre-heat the oven to 200C.
2. In a bowl, combine the harissa paste, tomato puree, chilli flakes, olive oil and salt and pepper. Add the chicken to the bowl and coat well.
3. On a tray, scatter the onions, garlic and then add the chicken.
4. Pour over the chicken stock and tinned tomatoes. Stir with a spoon to ensure the tomato and stock are combined well.
5. Loosely cover with foil and transfer to the oven. Roast for 30-35 minutes.
6. Remove from the oven. Stir the chickpeas into the traybake and place back in the oven for a further 20-25 minutes until the chicken quarters are golden brown and cooked through.
7. Meanwhile, in a small bowl, combine the yogurt with the mint, coriander, lemon juice and zest and seasoning.
8. Serve the chicken and chickpea traybake with a dollop of the minty yogurt.

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One-pan Sausage Casserole

One-pan Sausage Casserole

One-pan Sausage Casserole

One-pan Sausage Casserole

Ingredients (Serves 4-6):
■ 6 pork sausages
■ 6 rindless streaky bacon rashers,
cut into pieces
■ 1 tbsp oil
■ 1 onion, thinly sliced
■ 1 green pepper
■ 2 garlic cloves, crushed
■ ½ tsp chilli powder
■ 1 tsp turmeric
■ 1 x 400g tin chopped tomatoes
■ 300ml vegetable stock
■ 1 x 400g tin kidney beans, drained
■ Salt and pepper


Method:
1. In a sauté pan, over medium heat, drizzle the oil and add the sausages and turmeric. Fry for two minutes to colour all sides and then add the bacon. Cook for a further 2-3 minutes again to allow the bacon pieces to colour.
2. Add the onion, garlic and green pepper to the pan and sauté for a further 2 minutes to soften the vegetables. Season with salt and pepper.
3. Add in the chilli powder and stir in the chopped tomatoes, vegetable stock and kidney beans.
4. Bring the mixture to the boil and reduce the heat to low. Cover with a lid and simmer for 10 minutes until the sausages are fully cooked and the beans and tomato have reduced a little to coat the sausages.
5. Remove from the heat, check the seasoning and serve.

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Taylor’s of Lusk is a family-run Co Dublin business producing garlic, chilli and swede

Taylor’s of Lusk is a family-run Co Dublin business producing garlic, chilli and swede

Taylor’s of Lusk is a family-run Co Dublin business producing garlic, chilli and swede

TOP TIP: WHAT’S NOT TO CLOVE ABOUT
FARM TO FORK IRISH GARLIC THIS WINTER?

I have in the last year discovered via my head chef a delicious irish grown garlic ‘ Taylor’s of Lusk ‘ and many guest are asking about it. To my delight, I have heard that it is now in some supermarkets around Ireland.

They grow, dry and ferment the garlic at the farm. Search for the fermented black garlic bulbs, it is amazing in any casserole, mash potato, dressing or simply combined with butter. It is very tasty and brings delicious flavour to any dishes. check them out online at taylorsoflusk.ie

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