Healthy Chef Challenge Home Edition - Winning Amateur Recipe

Slow-Cooked Chilli Chicken Over Noodles with an Eat-Your-Greens Salsa by Jane Newton

Chili (serves up to 6):

Ingredients:

• 1 tbsp neutral cooking oil (such as canola or sunflower)
• 1 medium onion plus 2 cloves garlic,chopped  
• 1 tsp ginger paste or 1 inch grated ginger
• 1 large dried chile  pod (soaked in hot water for 5 min and then finely chopped)
• 2 tsp each of cumin and sweet smoked paprika
• 1 lb of lean ground chicken (or beef or vegetarian alternative)
• 1 x 14.5 oz can of chopped tomatoes  
• 1 x 11 oz can mandarins, drained and pureed  
• 1.5 cups dry great northern beans (soaked for 8 hours, then boiled for 40 minutes and drained before use in this recipe)
• 3 cups low sodium chicken broth (or vegetarian equivalent)
• 1 cup water  

Salsa

Ingredients:

• 2 cloves garlic,peeled
• 1 large green jalapeno, seeded and chopped
• One handful soft spring/collard green leaves (not the stalks)
• One handful fresh cilantro (try not to use the hard stalks)
• 2-3 tbsp cider vinegar (you can use wine vinegar or lemon juice instead)
• 3-4 tbsp olive oil (or other neutral cooking oil)  

To serve: Gluten free spaghetti  

Directions:

• In a large stockpot on the stove, heat the oil on a low heat setting.
• Add the onion, garlic, ginger and chile and allow to soften for a few minutes.
• Add the spice powders and temper for just a minute before adding the ground meat and stirring.
• Turn up to a low-medium setting and continue to cook until the meat changes color as it cooks, which may take up to 15 minutes.  
• When this point is reached, add the chopped tomatoes and pureed mandarins and stir.
• Cook uncovered and allow the sauce to reduce by a half which will take another 15-20 minutes.
• During that time be sure to check on the pan and stir it occasionally to prevent sticking.
• When the sauce has reduced, add the cooked beans, stock and water.
• Stir and allow to cook on a low heat for a further hour until you have a rich chilli (longer if desired). It is best cooked without the lid on (taking all safety precautions), but stir from time to time and adjust the heat to low-medium if you find the sauce is not thickening fast enough.  

While the chilli is cooking, make the salsa.

• Put the garlic and jalapeno in a processor and pulse.
• Then add the spring/collard green leaves and continue to pulse.
• Add the cilantro and continue to pulse.
• At this point you may find the mix a little thick so scrape the sides of the container down (taking all safety precautions) and add the oil and vinegar and give it a mix to form a smooth salsa. Adjust seasoning to taste if desired.  
• About 30 mins before the end of the chili's cooking time, put a pan of water to boil and cook the spaghetti according to pack instructions.
• Once it's done, drain it and lightly oil it to prevent sticking.  

When the chilli is ready, assemble your dish. Put a serving of spaghetti on the plate,then a helping of chilli, and finally,top with a spoon of salsa. Mix the salsa in and enjoy!