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07/01/2015

Join Kerry for a show packed with classic tracks, current hits and features on films, books and food.

1 hour, 57 minutes

Last on

Wed 7 Jan 2015 15:03

Music Played

  • Paolo Nutini

    10/10

  • Joe Jackson

    Is She Really Going Out Now

  • Gloria Gaynor

    I Will Survive

  • Mark Ronson

    Uptown Funk (feat. Bruno Mars)

  • The Rolling Stones

    You Can't Always Get What You Want

  • “Weird Al” Yankovic

    Eat It

  • Lucy Spraggan

    Lighthouse

  • Queen

    I Want To Break Free

  • Wham!

    Wake Me Up Before You Go-Go

  • Tom Jones with the Stereophonics

    Mama told me not to come

  • Harold Melvin & The Blue Notes

    Don’t Me this Way

  • Eurythmics

    Thorn in my side

  • Kelly Clarkson

    Stronger

  • The Clash

    London Calling

  • Fleetwood Mac

    Everywhere

  • Bob Marley & The Wailers

    Three Little Birds

  • The Mamas & the Papas

    California Dreamin

  • Noah and the Whale

    L.I.F.E.G.O.E.S.O.N.

  • The Flying Pickets

    Only You

Jenny Bristow's Jewelled One Pot Chicken And Pomegranate Stew

Jenny Bristow's Jewelled One Pot Chicken And Pomegranate Stew

A healthy one pot dish for the new year, which can be made with chicken, lamb or duck.

It combines a lovely combination of pomegranate seeds, lentilsand chick-peas, cooked with onions and no oil. The sauce can be thickened with blended nuts, but this is optional.

Serves 4

Ingredients

300gms (12oz) skinned chicken fillets (cut into strips)

1 large onion (coarsely chopped)

2 pomegranates (seeds removed)

2 or 3 spring onions (chopped)

zestand juice of 1 lemon

100gms (4oz) lentils

100gms (4oz) chick peas or beans

half a tsp turmeric

275 mls (1/2 pint) chicken stock

50gms (2oz) almonds or walnuts (blended)

2 or 3 cloves of garlic

Method

Prepare the pomegranates -cut in half and scoop out the juice and seeds. The seeds should be bright red in colour, asan indication that they are ripe.

Cut the onion into chunks, and cook in a hot pan with the chicken pieces, garlicand spring onion for 3 – 4 mins.

Add the turmeric, lemon juiceand rind, lentils, chickpeas and stock.

Bring to the boil and simmer slowly for 15 – 20 mins.

Finally add the pomegranate seeds and powdered finely chopped nuts if you wish to thicken the sauce.

Garnish with a choice of herbs parsley or coriander.

A great dish with no oil or salt.

Broadcast

  • Wed 7 Jan 2015 15:03