Tonight we were due to have sesame chicken salad with spinach and ginger dressing, but it just wasn't the weather for a fresh salad, especially with the clock change and stuff. Something more in the nature of a winter warmer was called for. So I took some things that were hanging about:
- 1 tsp oil
- 1 red onion
- 1 medium parsnip
- 1 tsp mild curry powder
- 1 tsp ginger powder
- 2 breast fillets of chicken
- chicken stock
- 2 tsps mango chutney, no lumps
- 1/4 cup red lentils
- 1 large Bramley cooking apple
- 1 bunch chives
Cooked the onion and parsnip in the oil until the onion was soft. Added the spices and the chicken, cut into bite sized pieces. Cooked until the chicken was seared, added enough stock to cover, the chutney and lentils. Stewed slowly on top of the stove until the parsnip was cooked and the lentils turned to mush. Added the apple, chopped but not peeled, and stewed again until the apple had softened completely and made a thick sauce – helped by occasional vicious stirring. Added a bunch of chopped chives at the end to give a bit of a lift.
Sweet, tart, warming. Because of the apple sauce content it was hot hot hot, beware initial mouthburns. Might up the carb and spice content a bit more next time, I'm starting to feel hungry again. No idea what the calorie count was, but it can't have been too high. If I wasn't looking out for that, there'd have been some creme fraiche and crispy fried onion garnish on the top.