Cooking in the kitchen

a simple slow cooked meal last night, chicken goulash  with brown rice (recipe at the end of the post)

making pineapple coconut slice

trying another recipe from the whole food workshop I'm doing with Heather, Apple and Oat Breakfast Cake

a simple, healthy lunch of cooked quinoa, chopped tomato, mint, a splash or two of apple cider vinegar and cracked black pepper.

Chicken Goulash

700g boneless, skinless chicken thighs ( I used 500g of chicken breasts)

1 onion, sliced

2 garlic cloves, sliced

2 green capsicums, seeded and sliced

1 tablespoon sweet paprika

½ cup tomato passata

1 marjoram sprig

125ml white wine

250ml chicken stock

½ cup sour cream or creme fraiche

1 tablespoon cornflour

1 small handful flat leaf parsley (I don't have any growing at the moment so I add this)

Trim the chicken of any fat and cut each thigh into quarters.  Put the chicken pieces, onion, garlic, capsicum, paprika, tomato passata and marjoram in the slow cooker.  Pour in the wine and stock.  Cook on low for 4 ½ hours, or until the chicken is tender.

Combine the sour cream and cornflour in a small bowl.  Stir into the chicken mixture in the slow cooker.  Cook for a further 5 - 10 minutes, or until thickened.  Season to taste with salt and freshly ground black pepper, and stir through the parsley.  Serve the goulash with rice.