This meal is ready in 20 minutes and tastes yummy.
Serve this with rice so get that cooking first according to packet instructions
Next, slice one medium onion and fry in a little olive oil on a medium heat for 5 minutes until the onions begin to soften then add approx. 10 sliced button mushrooms and continue to fry for another 5 minutes. Now add 2 diced chicken breasts and fry until the chicken is sealed, this should take approx 3-4 minutes. Next add a 300ml tub of half fat crème fraiche and crumble in a Knorr chicken stock cube, give everything a stir, season and place a lid on the pan and allow to simmer for 10 more minutes until the chicken is cooked.
Serve with rice and some steamed greens
Tray bakes are my new best friend. Sooo easy and minimal washing up
In a large roasting tray add 8 skinless boneless chicken thighs, one sliced courgette, two chopped red peppers, one chopped leek, one chopped red onion, one peeled and cubed sweet potato, six peeled and cubed Charlotte potatoes and a handful of cherry tomatoes. Next add one tablespoon of olive oil, two tablespoon of honey, the juice and zest of one lemon and some thyme along with some seasoning and mix everything together with your hands then place the tray in a preheated oven 180 fan and cook for 40-50 minutes until everything is cooked through
Nb make your potatoes and sweet potatoes slightly smaller than the potatoes in my photo as I found they needed a bit more time then the other ingredients – we all make mistakes and cooking is trial and error!
Chicken is so versatile and can be pretty much stuffed with most things. This recipe uses Spinach and Ricotta.
Put a small bag of fresh spinach in a colander and pour a kettle of boiling water over it. Whilst the spinach is wilting, add two tablespoons of ricotta cheese, a sprinkling of nutmeg, the zest of a lemon, and seasoning in to a bowl. Next strain the wilted spinach to remove any excess moisture then chop it up before adding it to the ricotta mixture and beat everything together.
Next butterfly your chicken breasts and spoon the mixture into the middle and close the butterflied breast, rub the top with a little olive oil and sprinkle some breadcrumbs on top. Cook in a preheated oven 180fan for 30 minutes until the chicken is cooked, meanwhile prepare some sides.
I like to serve this with roasted red peppers and crushed garlic new potatoes
The stock for this is made in the slow cooker whilst you are out for the day and then it just needs 10 minutes of prep / cooking in a pan to finish it off.
First thing in the morning add the following ingredients to your slow cooker
1.5 litres of vegetable stock, 2 chopped carrots, 1 chopped leek, 1 onion quartered, 2 crushed cloves of garlic, 2 bay leaves, 500g of skinless / boneless chicken thighs, 2 chopped stalks of celery, 1 teaspoon of dried parsley and seasoning. slow cook this for 6-8 hours.
When you’re ready to eat the soup, strain the stock in to a pan, remove and reserve the chicken then discard the stock vegetables.
Next, in your saucepan, simmer the stock on a medium to high heat and add 2 chopped carrots and 1 chopped leek. leave to simmer for 5-6 minutes then add 100g of sweetcorn, 100g of vermicelli noodles and the chicken reserved from earlier. Simmer in the pan for 5-6 minutes until the noodles are cooked then serve with some crusty bread
I’m pretty sure this could be tweaked to turn it into a slow cooker dish but the original recipe below is simple enough to cook and is ready within 25 minutes
First thing is to get your brown rice on, now I have to admit, I’m not much of a brown rice fan but someone suggested cooking it in chicken stock rather than plain water and actually it’s pretty good! So cook this according to packet instructions but sub water for stock
Next, dice 5 chicken thighs and marinate in the juice of 1/2 lemon, 1 teaspoon of paprika, 1 teaspoon of cumin seeds, 1 tablespoon of olive oil one clove of crushed garlic then season with salt and pepper. Leave for 5 minutes then pan fry with the marinade for a couple of minutes on a high heat until sealed, add the juice of the remaining half of the lemon and 2 tablespoons of honey a splash of water and stir and cook for a couple of minutes. Turn the heat down and simmer until cooked, if the sauce starts to dry up, add a little water but not too much as you still want the sauce to have a degree thickness to it.
Serve with the rice and some greens.
This is great for lunch or a lighter dinner. Mia struggles with the ‘pocket’ so I just give her a deconstructed version with pitta soldiers instead which works well
Simply marinate some diced chicken in yoghurt and chicken tikka paste – I use pataks – and leave for as long as you can.
When you’re ready, grill the marinated chicken and serve in a toasted pitta pocket with spinach, cucumber and yoghurt along with a side salad
I’m not sure if using a shop bought marinade is considered cheating but I don’t think I care if it makes the job easier – which it does!
To allow the chicken to cook quicker and allow the marinade to get into the chicken meat I like to cut 2-3 slashes in to the chicken drummers prior to rubbing the nandos marinade and nandos dry rub in to the chicken. (I used both for extra flavour)
Place the marinated chicken in a roasting tin and roast in the oven for 30 minutes at 190fan or until chicken is cooked.
Get some corn on the cob cooking
I also like to serve this with a mixed potato mash. For this quarter one sweet potato and one ordinary potato and place in a bowl with half a lemon and a table spoon of water. Cover in clingfilm and cook/ steam in the microwave for approx 8 minutes until the potatoes are cooked. When done, remove the lemon, squeeze out any excess juice in to the bowl and roughly crush and mix the potatoes with a fork, leave the skin on and season with salt, pepper and a little bit of coriander (paste) and I like to crumble some feta over the top too. Yum!