Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Moroccan Chicken Stew

Yield: 4 servings

1 tbsp olive oil

1 red onion, finely sliced

4 garlic cloves, finely minced

thumb-sized piece ginger, finely grated

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp smoked sweet paprika

1/2 tsp chili powder

4 chicken thighs, skin on

2 red peppers, sliced into thin strips

1 large lemon, sliced

1/4 cup green olives, pitted and roughly chopped

1 cup chicken stock

4 pitted dates, chopped

3 dried apricots, chopped

1 cup green beans, halved

handful fresh cilantro, chopped

handful fresh parsley, chopped

1. In a large pot, heat the olive oil over medium heat. Add onions and gently cook for 8 mins until softened.

2. Add the garlic, ginger, and spices, and cook for 1 min more.

3. Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

4. Add the red pepper, lemon slices, olives, chicken stock, dates, and apricots. Simmer with the lid on for about 40 mins until the chicken is cooked through.

5. Add green beans for the final 4 mins of cooking time.

6. Season to taste. Top with the chopped cilantro and parsley to serve.

https://www.bbcgoodfood.com/recipes/moroccan-chicken-stew

Chicken Sausage Sauerkraut Soup

Yield: 4-6 servings

2 smoked sausages, diced

2 chicken thighs

1 onion, finely chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 cup hard cider

1 jar sauerkraut, drained and rinsed briefly

8 cups chicken broth

1 cup potatoes, cubed

3 sprigs fresh thyme

salt and pepper

1. Heat a large soup pot over medium-high heat. Add the sausage and cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.

2. Add the chicken thighs, onion, and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add the cider and cook until almost completely reduced.

5. Add the sauerkraut, broth, thyme, salt, and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, about 15 minutes.

6. Add potatoes and cook another 15 minutes, or until chicken is cooked through and potatoes and sauerkraut are tender.

https://www.cookingchanneltv.com/recipes/sauerkraut-soup-with-sausage-3645568