Cleaning out our stores before we leave Pt. 1

 *******This post is from my recipe blog  Recipes from the Road: A backpacker's cooking experiences while traversing the world  (
With just 6 weeks left before we move to Germany, it's time to start really pushing to use up the items in our pantry and spice cabinet! This is one of my favorite ways to cook as it gives me lots of room to be creative; and I can feel good about saving money and staying healthy by controling my ingredients. 

Today my ingredients of inspiration were:
3 chicken breast halves (bone in)
1/2 gallon of coconut milk
1 large sweet potato
Large bag of red onions
Large bag of yellow onions
Med. bag of new potatos
1 bottle of Peanut Satay Sauce

(Naturally, L and I have more food stuffs in our stores than just these three items. However, these were the three that I deemed needed to be used up first.)

My Goal:
Crock Pot Thai Curry

After thawing and separating the chicken I discovered only one breast would fit into the crockpot! (We only have a ~1 gallon size crock pot and those breasts were HUGE!)

So I revised my goal:
Crock Pot Thai Curry
Curried Chicken & barley bake
Coucous Royale (Algerian style; a recipe from an algerian friend of mine which I had to modify slightly in order to accomodate the 'only in the pantry' rule.)

Now my house smells of exotic spices; a much welcomed shield to the wet-cold of the Pacific-Northwest winter outside my window. :o) Below you can find the recipes and I will post pictures and recipe reviews later today, after everything has cooked!

Now for the recipes!

Crockpot Thai Curry
1 large chicken breast
1 can (~12oz) low sodium chicken broth
2-3 cups Coconut milk*
1/2 med. yellow onion, sliced
1/2 med. red onion, sliced
1/2 large sweet potato, cut into 3/4"-1" cubes
1 small/med. new red potato, cut into 3/4"-1" cubes
1 carrot, sliced into 1/2" thick coins
1/2c sliced cabbage (I used green cabbage, but red would work well, also)
3T curry powder
1T garlic powder
red pepper flakes (1T for mild curry, 2T for medium, 3T for spicy)
2T peanut satay sauce (peanut butter would work here, too)
2T brown sugar
2T chili powder
In a 4 quart crock pot combine coconut milk, chicken broth, peanut sauce, sugar, and spices. Set on high and allow to warm while you prepare the vegetables.
Place chicken and vegetables into crock pot, cover, and allow to cook a minimum of 4 hours.
Enjoy over jasmin or basmati rice.
Curried Chicken & Barley Bake
1 large chicken breast
1/2c hulled barley
2c coconut milk
2c stock (vegetable or poultry based will work fine)
1/2c orange juice
1 med. onion, sliced (I used remaining halves of the yellow and red onions from the crock pot curry recipe)
1/2 large sweet potato, cubed
1 small new potato, cubed
Handful of frozen green beans
4 large broccoli spears
1/2c sliced cabbage (red or green, as you prefer)
3T curry powder
1T garlic powder
red pepper flakes (1T for mild, 2T for medium, 3T for spicy)
2T peanut satay sauce (peanut butter would work here, too)
2T chili powder
1T cumin
Preheat oven to 375F.
In large baking dish, mix coconut milk, stock, orange juice, peanut sauce, barley, and spices until well blended.
Arrange remaining ingredients in the dish, being sure to sbmerge the chicken completely in the sauce.
Cover and bake 90 minutes.
Chicken Royale (Hadj's original recipe, items noted with an asterisk were left out for my dish as I didn't have them.)
1 large chicken breast
1.5c tri-colored couscous
2c broth or stock (vegetable or poultry base will work)
1T garlic powder
1T cinnamon
.5T cumin
1t marjoram
pinch saffron*
.5T chili powder
2T parsley flakes
pinch of salt
1/2 med. onion, thickly sliced
1 carrot, sliced into 1/2" coins*
Peheat oven to 375F.
In a large baking dish mix the couscous and spices until well distributed. Pour in the broth (or stock).
Arrange vegetables and chicken over the couscous.
Cover and bake for 75 minutes.
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