While hubby's away, Ruth will play. And play I did. I decided for dinner tonight to make a dish that he wouldn't have in a million years. It's a recipe for my Bookmarked Recipes event from Easy Food Magazine (yes I'm back to sharing recipes from it). This actually came at a good time because I had some chicken and kidney beans to use up. I thought the recipe sounded like it was going to taste a little bland so I added some balsamic vinegar, a pinch of cumin, ground coriander and garlic powder to add a little extra to it, however upon tasting I'm sure it would still be delicious without my additions.
The original recipe was for 6 but I obviously had to change that to 1 serving for myself, so the recipe below is for 1 serving.
Chicken with kidney beans
1 skinless chicken breast
2 tsp balsamic vinegar
1 shallot, diced
1 tsp tomato puree
1/3 cup / 80ml chopped tomatoes
Pinch of sugar
1/3 cup / 80ml kidney beans, drained and rinsed.
Pinch of ground cumin
Pinch of ground coriander
Pinch of garlic powder
1. Preheat oven to 180˚C
2. Season chicken breast with salt, pepper and pour on the balsamic vinegar. Heat a little olive oil in a pan then brown the chicken on each side. Remove to an oven dish.
3. Fry the onion until soft, add the tomato puree, chopped tomatoes, sugar, garlic powder, coriander and cumin and leave to simmer for a couple of minutes.
4. Season with salt and pepper to taste, then stir in the kidney beans. Pour over the chicken and cover the dish (tin foil works great if you don't have a lid)
5. Cook in the oven for 30 minutes and serve.