Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.

Brown 6 chicken legs, skins removed  in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.

2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.

  • 4 garlic cloves chopped
  • 1½ Tb grated ginger
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp turmeric
  • ¼ tsp cayenne

Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover  75% of  the chicken. Bring to a boil.

Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.

Add 5 oz baby spinach, cover  5-7 minutes until wilted.

Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.





Swedish root Soup

March 3, 2013

From Allt om mat 2013. Delicious, quick food. 20 minutes.Mostly 4 oz (¼ LB) of each variety of root vegetable, a small to medium sized vegetable. Serves 4-6

  • Rinse and clean leeks and vegetables. Slice leeks and dice vegetables into small pieces to cook quickly.


  • Leeks (split length, thin slice across)
  • potato
  • parsnips
  • celery
  • turnip
  • carrot
  • 1 pc lemon grass, cut into several large pieces, to be removed before serving soup.
  • Romanesco (put in last)

Boil 7-8 Cups water with vegetable or chicken stock flavoring. Add vegetables & lemongrass, simmer 5 minutes.

Add romanesco (or broccoli or cauliflower), bring to a boil, 2 minutes more.

Remove lemongrass, serve with crisp bread, cheese and sliced apples.