In recent times we have really got into bowl food of all kinds. Mainly because it makes it easier to spoon up our dinner curled up in lounge-wear and binge-watching telly. We particularly like this one because it and encourages us to get a bit more inventive with our food combos (hellooo sour cream and dill). The Budapest bowl is taken from Bowls! by Molly Watson (Chronicle Books, £13.99).
- 450g boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 onion, thinly sliced
- 2 tbsp mild Hungarian paprika
- 1 tsp hot paprika, or 1⁄2 tsp cayenne pepper
- 240 ml chicken, vegetable, or mushroom broth
Mushroom barley pilaf
- 230g button or cremini mushrooms
- 2 tbsp butter
- 1 small onion, finely chopped
- 1⁄2 tsp fine sea salt
- 180g pearled barley, rinsed
- 720ml chicken, vegetable, or mushroom broth
Sweet pepper slaw
- 3 bell peppers (a mix of red, orange and yellow is nice)
- 3 tbsp olive oil1 tbsp white wine vinegar
- 1⁄2 tsp salt
- 1⁄2 tsp freshly ground black pepper
Dilled white beans
- One 400g can white beans, rinsed and drained, or 400 g drained home-cooked white beans
- 20g chopped fresh dill
- Freshly ground black pepper
- 120ml sour cream
- Chopped fresh dill for garnish
FOR THE CHICKEN:
Step 1: Preheat the oven to 190°C. Pat the chicken dry. In a large frying pan or sauté pan with a tight-fitting lid, warm the oil over medium-high heat. Add the chicken and cook, undisturbed, until it starts to brown on the underside, 3 to 4 minutes. Turn the pieces over and brown on the second side, 3 to 4 minutes longer. Transfer the chicken to a plate. Add the butter to the same pan and melt over medium-high heat. Add the onion and cook, stirring, until soft, about 3 minutes. Add the mild and hot paprika and cook, stirring, to coat the onion. Pour in the broth and bring to a boil.
Step 2: Return the chicken to the pan, cover, and transfer to the oven. Bake the chicken until it is very tender, about 30 minutes. Remove from the oven, uncover, and use a wooden spoon to separate the chicken into shreds (that’s how tender it should be). Place the pan on the stove top over medium heat and cook, uncovered, until the sauce is reduced by one third, about 20 minutes.
FOR THE PILAF:
Step 1: Begin the pilaf while the chicken is in the oven. Trim off the stem ends from the mushrooms, then cut off the stems. Finely chop the stems and thinly slice the caps. In a large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring frequently, until the onion is soft, about 3 minutes. Increase the heat to high, add the mushroom stems and caps, and cook, stirring frequently, until the mushrooms release their liquid, about 5 minutes.
Step 2: Add the barley and stir to mix everything well. Pour in the broth and stir again to mix. Bring to a boil, then lower the heat to maintain a steady simmer, cover partially, and cook, stirring every few minutes, until the liquid is absorbed and the barley is tender, about 30 minutes. If the liquid is absorbed before the barley is tender, add up to 240 ml water, 60 ml at a time.
Step 3: Add the barley and stir to mix everything well. Pour in the broth and stir again to mix. Bring to a boil, then lower the heat to maintain a steady simmer, cover partially, and cook, stirring every few minutes, until the liquid is absorbed and the barley is tender, about 30 minutes. If the liquid is absorbed before the barley is tender, add up to 240 ml water, 60 ml at a time.
FOR THE SLAW:
Step 4: Seed and thinly slice the peppers. In a medium bowl, whisk together the oil, vinegar, salt and pepper. Add the peppers and toss to combine.
FOR THE BEANS:
Step 5: In a medium saucepan over medium heat, warm the beans until hot (or put them in a microwave-safe bowl and heat them in the microwave). Add the dill, season with pepper, and toss to mix well.
Step 6: Divide the pilaf among four bowls. Arrange the chicken, beans and slaw in three separate and equal sections on top of the pilaf. Dollop the sour cream on the chicken and sprinkle everything with the dill.