I’ve been in the mood for chicken, so it featured heavily in two of our dinners this week.
Wednesday:
Sweet and sour chicken wings with vegetable fried rice.
I had a packet of sweet and sour sauce sitting in the cupboard, so I decided to make use of it. You basically just fry up some pineapple and then add the mixture from the packet to make the sauce. I defrosted some chicken wings that I had in the freezer, boiled them, and then added them to the sweet and sour sauce. Then I made some rice and fried that up with the rest of the broccoli that I had in the fridge, half a can of water chestnuts, half a can of mushrooms, and an egg. I forgot to put in any onion, but added it to the leftovers and fried it up for lunch the next day.
But I was still craving chicken, so here’s what I made on Thursday:
Lemon chicken, potatoes, and pumpkin stuffing.
I used this recipe for the chicken and potatoes, except I omitted the spices and added way more lemon juice. (I follow recipes pretty loosely, as you may have noticed!) I also used regular potatoes, not canned. This was a big hit! The chicken and potatoes were very juicy. Yum!
And the pumpkin stuffing turned out awesome. I had a lot of homemade pumpkin puree in the fridge and a loaf of bread that needed to be used, so this was an obvious choice. I used this recipe as a guide, but changed a lot of things. Basically, I fried some onion in Thyme, ground Oregano, and Fines Herbes, and then added it to the stuffing, which was composed of roughly half a loaf of bread, about half a cup of pumpkin puree, an egg, half a cup of chicken stock, two chopped cloves of garlic, and some salt and pepper. Then I added more of the spices to taste. This was the first stuffing I’ve made, and I was a little leery about how it was going to turn out – but it was really good. I like the pumpkin puree in the stuffing, because it adds a nice flavoring without being overpowering, and it also acts as a binding agent.
