Cooking for One or Two: CHICKEN CURRY & A LA KING/LINGUINI IN LEMON CREAM/MOROCCAN CHICKEN WITH GREEN OLIVES🌞

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FOR ONE
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CHICKEN CURRY

Ingredients

Cooked chicken 4 oz
Butter or margarine 1 oz
Onion, peeled and sliced 1
Curry powder 1 tsp
Tin tomatoes 7oz

method

1. Melt the butter in a saucepan and cook the oniongently until it is soft and transparent.

2. Sprinkle the curry powder over the onion and stir. Cook for another minute.

3. Stir in the tomatoes, bring to the boil, then reduce the heat. Cover and simmer for 30 minutes.

4. Add the cooked chicken and continue simmering for another 10-15 minutes.

5. Eat with plain boiled rice.

10 min Preparation time
45 min Cooking time

From 'Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/4396434-cooking-for-one


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CHICKEN A LA KING

ingredients

Cooked chicken 4oz
Butter 1/2 oz
Small green pepper, sliced 1/2
Button mushrooms, sliced 4-5
Flour 1/2 oz
Chicken stock (made with stock cube) 1/2 cup
Milk 2 tbsp
Salt and pepper
Egg yolk 1
Natural yoghurt or cream 1/2 tbsp


method

1. Melt the butter in a saucepan and fry the green
pepper gently for 2 minutes.

2. Add the mushrooms and fry for another 2 minutes.

3. Remove the pan from the heat and stir in the flour,
then the stock and milk.

4. Return the pan to the heat and bring to the boil,
stirring all the time as the sauce thickens.

5. Add the cooked chicken and season with salt and
pepper. Heat through gently.

6. Stir the egg yolk into the yoghurt or cream, and
then stir into the chicken mixture.

7. Continue heating gently for another minute or so,
but do not allow it to boil.

8. Eat with plain boiled rice and a green salad.

10 min Preparation time
15 min Cooking time

From "Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/4396434-cooking-for-one

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FOR TWO
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Linguine in Lemon Cream

SERVES 2:

2 lemons (Meyer if available)
2 cups frozen peas
3/a cup fresh basil sprigs
2 shallots
1 tbs butter
1 cup vegetable stock
2/3 cup créme fraiche
1/2 lb linguine
Cayenne pepper
Salt and pepper

Prep time: 35 minutes

1| Rinse one lemon under hot water, zest (avoiding any
white part), and squeeze a little juice (reserve zest and
juice). Peel second lemon with a paring knife so that
all the white membrane is removed (discard peel).
Cut lemon segments away from inner membrane and
set aside.

2| Blanch peas in boiling salted water for | minute and drain.

3| Rinse basil, cut larger leaves into narrow strips,
and leave smaller leaves whole. Peel and chop shallots.
Ina pot, heat butter and sauté shallots briefly. Add
1 tsp of fresh lemon juice, vegetable stock, and creme
fraiche; mix well and simmer for 10 minutes.

4| Boil pasta in salted water until al dente. Heat peas in
sauce mixture for 5 minutes, then season to taste with
cayenne, salt, and pepper. Stir in lemon zest to taste. Drain
pasta and serve with sauce, basil, and lemon segments.

From "Cooking For Two"
https://www.goodreads.com/book/show/64510904

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Moroccan Chicken with Green Olives

SERVES 2

WHY THIS RECIPE WORKS:
Traditional North African tagines (aromatic braises of meat, vegetables,
and fruits) are labor-intensive and use hard-to-find ingredients. We came up
with a few timesaving tricks for this version made with chicken, lemon, and
olives. We swapped out bone-in chicken thighs for quicker-cooking boneless
thighs. Poaching the chicken in a flavorful broth infused it with flavor and
ensured the chicken was tender. Instead of calling for a laundry list of spices, we
used garam masala, an Indian spice mix, and gave it a further flavor boost with
paprika. Coarsely chopped dried figs added a hint of sweetness. Look for
large, pitted green olives at the olive bar in the supermarket. Pimento-stuffed
olives can be substituted for the large green olives in a pinch. Serve with rice
or couscous.

1 tablespoon olive oil
1 small onion, halved and sliced thin
1 (3-inch) strip lemon zest plus 1½ teaspoons juice
2 garlic cloves, minced
1 teaspoon garam masala
½ teaspoon paprika
½ cup chicken broth
¼ cup pitted large green olives, chopped coarse
¼ cup dried figs, stemmed and chopped coarse
4 (3-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
1 tablespoon minced fresh cilantro

1. Heat oil in 10-inch skillet over
medium heat until shimmering. Add
onion and cook until softened, about 5
minutes. Stir in lemon zest, garlic, garam
masala, and paprika and cook until
fragrant, about 30 seconds. Stir in broth,
olives, and figs, scraping up anybrowned bits.

2. Season chicken with salt and pepper,
lay in skillet, and bring to simmer.
Reduce heat to medium-low, cover, and
simmer until chicken is very tender,
about 15 minutes; transfer chicken to
serving platter and tent loosely with
aluminum foil.

3. Discard lemon zest. Continue to
simmer sauce until slightly thickened,
about 3 minutes. Stir in any accumulated
chicken juices and simmer for 30
seconds. Stir in cilantro and lemon juice
and season with salt and pepper to taste.
Pour sauce over chicken and serve.

From "The Complete Cooking For Two Cookbook"
https://www.goodreads.com/book/show/18797099-the-complete-cooking-for-two-cookbook


NOTE: The ones can be easily doubled and the twos halved...

*Other Cooking for One or Two Posts:

https://www.democraticunderground.com/1157153687
https://www.democraticunderground.com/1157153220
https://www.democraticunderground.com/1157153058
https://www.democraticunderground.com/1157153159
https://www.democraticunderground.com/1157153023
https://www.democraticunderground.com/1157153220
https://www.democraticunderground.com/1157152987
https://www.democraticunderground.com/1157152974