Moroccan Apricot Chicken

First off I have to admit that I am not a lover of Apricot Chicken, probably why I have never posted a recipe for it before now.  Noel also doesn't really enjoy fruit with meat unless it's pineapple on a hamburger or with a ham steak.

However I decided to try this dish for something totally different.  And different it was - igniting my taste for a spicy Apricot Chicken rather than the traditional somewhat sweet (my opinion of course) version.

What a fantastic mid week dinner taking hardly any time to prepare and of course, as with most dishes in our house, hardly any time to devour!

Moroccan Apricot Chicken

(recipe adapted from Weight Watchers Family Favourites 2013)

Serves: 4

ProPoints per Serve: 5

1 tablespoon olive oil

500 grams lean chicken thigh fillets, fat trimmed, cut into 3cm pieces

1 brown onion, chopped

2 teaspoons ground cumin

1 teaspoon mild paprika

1 teaspoon allspice

1 cup apricot nectar

3 carrots, cut into 2cm pieces

400 grams green beans, halved

1 red capsicum, cut into 2 cm pieces

400 gram can Weight Watchers Halved Apricots, drained, chopped

1/2 cup chopped fresh coriander leaves

Preheat oven to 180 degrees Celsius.

Heat oil in a large flameproof cassderole dish over meium high heat.  Add chicken and onion and cook, stirring for 5 minutes or until chicken has browned.

Add cumin, paprika and allspice and cook, stirring, for 30 seconds or until fragrant.  Add nectar and carrots and bring to the boil.  Cover and bake for 10 minutes.  Remove from oven and add beans and capsicum, cover and bake for a further 10 minutes or until chicken is cooked.

Stir in apricots and half the coriander into the casserole until heated.

Serve with couscous allowing an additional 5 ProPoints value per serve.

(click here with a printable version of this recipe)

Veal Schnitzel with Spicy Pizzaiola Sauce

This dish was filled with an amazing flavour not to mention texture.  The veal is coated in crunchy Panko breadcrumbs served on top of a bed of fresh basil infused tomato pasta. 

 

A slight hint of the chilli was noticable but not overpowering in the pasta sauce which made a perfect bed for the yummy veal schnitzel.

 

Panko breadcrumbs are Japanese breadcrumbs and are available from Asian grocery stores or the Asian section in most supermarkets.

Veal Schnitzel with Spicy Pizzaiola Sauce

(recipe sourced from Weight Watchers Magazine May 2013)

 

Serves: 4

ProPoints per Serve: 11

 

400 gram can diced tomatoes

3 garlic cloves, crushed

1/2 teaspoon dried oregano

1/2 teaspoon dried chilli flakes

salt

freshly ground black pepper

250 grams fettucine or pasta of your choice

4 veal schnitzels, fat trimmed

1 egg white

2 teaspoons water

2/3 cup (50 gram) dried panko breadcrumbs

1 tablespoon olive oil

100 grams baby spinach

1/4 cup coarsely chopped fresh basil leaves

fresh basil leaves, to serve

Blend the tomato until smooth.

 

Lightly spray a small saucepan with oil and heat over medium heat.  Cook the garlic, stirring, for 30 seconds or until fragrant.  Add the tomator, oregano and chilli.  Season with salt and freshly ground black pepper.  Bring to the boil.  Reduce heat and simmer, covered, for 10 minutes.

 

Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente.  Drain.

 

Meanwhile, season the veal with salt and freshly ground black pepper.  Whisk the egg white and water in a shallow bowl.  Dip the veal in the egg white mixture then dip into the breadcrumbs to coat.

 

Heat the oil in a large non stick frying pan over high heat.  Cook the veal for 1 minute on each side or until gold and cooked through.

 

Stir the pasta, spinach and chopped basil through the sauce to coat well.  Divide the pasta among serving dishes and top with the schnitzel. 

 

Sprinkle with basil leaves to serve.

(Click here for a printable version of this recipe)

Spicy Green Curry and Coriander Prawns

I found a new cookbook, Weight Watchers Five Ingredient 15 Minute Recipes, in the well stocked Clayton Newsagency.  This newsagency import magazines and cookbooks from all over.  This is an US publication so I was a little overjoyed to purchase it and discover some great recipes.

Green Curry (kaeng khiao wan) is a Thai Curry.  The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.  Green curries tend to be as hot as red curries or hotter.  And I love them - infact I love most Thai dishes.

WOW and did this dish excite the tastebuds!! Simple ingredients but so full of flavour not to mention very easy to cook.  And yes I had a craving for prawns this week......

Spicy Green Curry and Coriander Prawns

(recipe adapted from WW Five Ingredient 15 Minute Recipes)

 

Serves: 4

ProPoints per Serve: 9

 

cooking spray

700 grams peeled and deveined raw prawns

1 cup light coconut milk

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon green curry paste

1 teaspoon cornflour

1/4 teaspoon salt

1/3 cup chopped fresh coriander leaves

2 cups steamed white rice

lime wedges to serve

Heat a wok or large non stick frying pan over medium to high heat.  Coat wok with cooking spray.  Add prawns and cook for 3 minutes stirring occassionally.

While prawns are cooking, combine milk, sugar, lime juice, curry paste and salt, stirring with a whisk until smooth.  Add to the pan along with the coriander, bring to the bil.  Reduce heat and simmer for 5 minutes or until slightly thickened.

Serve with 1/2 cup steamed white rice and lime wedges.

(Click here for a printable version of this recipe)

Choo Chee Prawns

This would have to be one favourite prawn dishes of all time.  We have been cooking this dish for years now and it never fails to amaze with flavour.  This version is a low fat take on the traditional Thai Dish but I don't beleive it is any less as flavoursome than the original.

The amazing spicy yet somewhat creamy sauce is created using few ingredients and it's cooked in no time at all. 

I love the final addition of flavours from the fresh curry leaves, the basil and the coriander. It is delish.

Choo Chee Prawns

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 8

2 teaspoons peanut oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

1 fresh red chilli, finely chopped

1kg medium green prawns, peeled

2 tablespoons sambal oelek

1 x 400ml can lite coconut milk

2 teaspoons soy sauce

2 teaspoons fish sauce

2 teaspoons oyster sauce
2 teaspoons cornflour
1 tablespoon water

12 fresh curry leaves

1 bunch fresh Thai basil, leaves picked

1 bunch fresh coriander, sprigs picked

Heat oil in a wok or large deep frying pan over medium-high heat. Stir-fry onion, garlic, chilli, prawns and sambal oelek for 2-3 minutes or until prawns change colour.

Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to medium and simmer for 1 minute.  Stir in combined cornflour and water.

Stir in the curry leaves, basil and coriander.

Serve with steamed rice if desired, allow an additional 4 ProPoints per 1/2 cup.

(Click here for a printable version of this recipe)