One pot chicken dinner delights

Chicken, peppers, green salad and whole wheat bread.
Chicken is the perfect choice for one pot cooking as there are so many different things that you can do with it.

Chicken is the perfect choice for one pot cooking as there are so many different things that you can do with it.

You have such a choice when it comes to buying it, from thighs to breast meat or even the whole bird.

It’s a meat that will more often than not please most members of the family. In addition, as it is often a bland meat, it benefits from being combined with vegetables, herbs and spices.

My favorite chicken dish has to be, traditional roast stuffed chicken, it makes the most comforting family dinner.

As I always say, try and buy the best you can afford. I think free range is the best, its often on offer in the supermarket in the form of trays of thighs or drumsticks, so keep an eye out for them.

So here are some recepies for some one pot wonders.


4oz Butter

1tbspn Oil

2 Sliced onions

1inch Grated root ginger

2tsp Ground coriander

2tsp Garam masala

1tsp Chilli powder

4 Crushed green cardamoms

1tsp Ground cumin

5fl oz Natural yogurt

2tbsp Tomato paste

3 Bay leaves

8 Pieces of chicken, skin removed

5fl oz Chicken stock or water

5fl oz Pouring cream

Bunch of coriander

1 Red chilli , chopped

2 Cloves of crushed Garlic

Salt and black pepper

Heat the butter and oil in a large frying pan over a moderate heat. Add the onions and fry, stirring, until golden brown. Reduce the heat.

Place the yogurt in a bowl. Add in the garam masala, ground coriander, chilli powder, cumin, garlic, cardarmoms and some salt and pepper.

Add in the tomato paste, then give everything a good stir.

Place the chicken pieces in the yogurt mix and get them well coated.

Place the chicken pieces on top of the onions in the frying pan and stir fry them for about 10 mins.

Then add in the stock or water along with the bay leaves and cook for a further 30 minutes, stirring occasionally.

Then add in the cream and stir, cook for a further 10 minutes.

Transfer to a nice serving dish. Garnish with the chopped coriander and red chilli.


8 Chicken thighs

2tbsp Flour

2tbsp Olive oil

2 Crushed cloves garlic

1 Sliced onion

3 Sliced peppers, mix the colours if you wish

1x14oz Tin of chopped tomatoes

2tbsp Chopped fresh oregano or 1tsp of the dried variety

Salt and pepper to season

Remove the skin from the chicken thighs and toss in flour. Heat the oil in a large frying pan.

Add in the chicken and fry till lightly browned on both sides, then remove from the frying pan.

Add in the onion and fry till soft. Add in the garlic, peppers, tomatoes and oregano, then bring to the boil, stirring constantly.

Place the chicken over the peppers and onion, season with salt and pepper, then cover with a lid, simmer for about 25 minutes until the chicken is tender and cooked.

Taste and adjust the seasoning, serve with salad and crusty bread, or potato and vegetables of your choice.