Practicing what I preach

I made a ton of Indian food tonight including rice, a potato curry and coconut chicken. Here are the leftovers ready for quick lunches this week.

Chic-chic-chicken

Roasted whole chicken is food as simple as it gets. All you have to do is wash and dry the bird, rub it with some herbs and spices and roast in a 350 C degree oven until the meat in the thigh reaches 170-175 degrees. Then remove the chicken from the oven and let it rest for about 20 minutes before carving.
Rubs can include tarragon, garlic, parsley, sage, savory, and/or chili flakes. For a 2 1/2 lb bird, cook it for about 1 1/2 hours (depending on oven) but the meat thermometer always works! Have chicken for dinner and use the rest for chicken salad or curry the next day. Remember not to waste leftovers and consider using the very last bits of the chicken to make chicken soup...just perfect for cold winter nights.

Chicken chili (slow cooker style)

I experiment with lots of foods but this recipe is a staple. I've made it (and enjoyed it) enough times that I don't need a recipe to read anymore. It's an easy, fool-proof meal that will satisfy.

You'll need:
2 tbsp vegetable oil
8 boneless skinless chicken thighs chopped into bite-sized chunks (or about the same amount chicken breast)
1 onion, chopped
3 cloves garlic, minced
2 tsp ground coriander (or more if you like it, some hate coriander so leave it out if you must. Coriander is also called cilantro)
1-1/2 tsp ground cumin (or more...it's yummy!)
1 tsp chipotle chili powder (I use chipotle hot sauce)
1/4 tsp each salt and pepper
1 can (19 oz/540 mL) white kidney beans, drained and rinsed (also works with 1 can chickpeas)
2 cans (each 4-1/2 oz/127 mL) chopped green chilies
2 tbsp all-purpose flour
1/3 cup chopped fresh coriander (see coriander note above. Parsley works too)
2 tbsp lime juice (about one lime)
2 cups water

What to do:
In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Don't miss this step because browning really helps the flavour. Transfer to slow cooker.

Drain any fat from pan; add remaining oil. Fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally, until softened, about 6 minutes. Scrape into slow cooker. Stir in beans and chilies; add water and stir through. Cover and cook on low for 5 or six hours.

In small bowl, whisk flour with 3 tbsp water; stir into slow cooker. Cover and cook on high for 15 minutes or until thickened (may need to go on stove for this step. The thickening is aided by boiling.)

Stir in coriander (or parsley) and lime juice. Serve with bread for dipping and sour cream or thick yogurt. Add some dried chili flakes or more chipotle or other hot sauce if you want more zing