If there is one thing I know about myself is that I’m as impulsive as hell. The moment I get an idea that I want to do something in my head, that’s the end of it. I have to do it and I have to do it as fast as possible. Quality of the task often suffers. I am trying to better this part of myself – I watched a great PBS digital studios documentary on creativity as well as this speech from John Cleese about sitting with your ideas – even if it stresses you out – and working through them. They identified this hard work and perseverence as a highly underrated yet fundamental way to reach the perfect realisation of an idea.
Anyway, despite trying to improve this about myself – a girl still gotta eat before I get there! Inbetween work and other stuff I have impulsively planned after work I want to eat something healthy, delicious AND slightly new to broaden my cooking repertoire.So, until I reach that inner peace and calm and shun my impulsive nature, banishing it to the woods forever, I am starting a series for a quick meal – “Easy Meal Ideas”. It does exactly what it says on the tin! Who’d have thought that polento was so delicious and easy?? And great for anyone who is gluten-intolerant.
All I did was cut up some chicken, chuck it in a pan with olive oil, garlic, shallots chilli flakes and salt and pepper. Boiled some water added polenta olive oil, salt, pepper and tarragon. Wash some rocket and Bob’s your uncle you have a tasty meal in about 15 mins!
Here is the recipe for
Chilli Yoghurt Chicken with Rocket and Herby Polenta
300g chopped Chicken (deboned thighs are the BEST)
100ml chicken stock
3 shallots (chopped)
1 garlic clove (crushed)
1 tbsp Olive oil
1 tsp chilli flakes (dried)
Salt and Pepper to taste
a bunch of rocket leaves (washed)
1. Add the chopped shallots and olive oil into a frying pan on medium high heat and cook until they begin to go slightly golden. Add the garlic and chicken and sear the outsides of the chicken. Now add the chicken stock and allow to simmer while adding the dried chilli flakes, salt and pepper. Cook for about 10 mins on a medium heat until most of the water has evaporated. Stir in the yoghurt.
2. Meanwhile boil the 6 cups of water in a separate pot and add the polenta, salt, pepper, tarragon and oilive oil on a medium low heat and stir to prevent sticking.After 5 minutes take off the heat and cover for 10 minutes.
3. Plate up – place polenta on the bottom and the rocket and chicken on top. Plain yoghurt on the side is also a great addition!