Cooking in batches

Creamy Mexican Chicken

Recipe / Georgia Harding

Delicious, nutritious, tasty as anything and so quick and easy to make. There are no complaints when this is on the menu! This creamy Mexican chicken is just divine and it’s also gluten-, grain-and dairy-free. It’s perfect for big batch cooking.

Serves: 8

4 cloves garlic, finely chopped
2 × 400g tins diced tomatoes
2–4 chipotle in adobe sauce or
2 heaped tsp each cumin & smoked paprika
140g raw almonds
6 sticks celery, roughly chopped 240mL chicken stock or bone broth
2 tsp sea salt or to taste
1kg boneless & skinless chicken thighs, diced
2 × 400g tins black beans, drained & rinsed
2 bunches fresh coriander leaves, finely chopped

Place the garlic, tomatoes, chipotle, almonds, celery, stock and sea salt in a food processor or high-speed blender and process until smooth.

Put chicken thighs into a large pan with the black beans and pour over the sauce. Cover and simmer over a low to moderate heat for approximately 30 mins.

Once the chicken is cooked, mix through the coriander and serve.

Can be served as a sauce for tacos or tortillas with a simple slaw or salad, or with rice or quinoa and guacamole and sour cream.

Pantry Chickpea Curry

Recipe / Georgia Harding

This quick and easy chickpea curry is a budget-friendly meal that’s perfect to make from pantry staples and full of plant-based goodness. Make up a big pot to eat over many days or freeze it in portions.

Serves: 4

6 tbsp ghee or butter1 tsp mustard seeds2 tsp cumin seeds4 onions, peeled & diced8 cloves garlic, minced6cm ginger root, finely grated2 × 400g tin diced tinned1 tsp ground turmeric4 tsp ground coriander3 tsp sea salt Ground black pepper, to taste400g tin chickpeas, drained & rinsed560g baby spinach