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!
Or peanut butter chicken as Sammy calls it! This is a take on Jamie Oliver’s 20 minute meals version but to keeps things simple I use lime juice from a bottle, ginger paste and coriander paste instead of the fresh alternatives.
The satay sauce is really simple to make providing you have a mini blender. In here put 3 tablespoons of crunchy peanut butter, one tablespoon of soy sauce, 1/4 teaspoon of dried chilli flakes, one garlic bulb, one tablespoon of lime juice, a pea sized dollop of easy ginger, a thumb size dollop of coriander paste and seasoning. Whiz all this up in the processor and and then use half of the paste to marinate two diced chicken breasts. reserve the other half for dipping later. Skewer the chicken pieces and then place in the oven to cook for 20-25 minutes on fan 190. I like to balance the skewers on a roasting dish (see pic) so that the skewers cook all around and I also like to grill them for a further 5 minutes at the end so they crisp up.
Serve with some egg fried rice and stir fried garlic and chilli broccoli
I stole this recipe from my father in law, my husband absolutely loves it.
First dice 2 chicken breasts and pop them under a grill or on a George Foreman until they are browned and nearly cooked through, meanwhile prepare the sauce.
In a large frying pan add 4 tablespoons of cider / white wine vinegar, 2 tablespoons of brown sugar, 1 tablespoon of soy sauce, 1 tablespoon of corn flour and the juice from a tin of pineapple chunks. Warm on a medium heat and keep stirring until the sauce starts to thicken, this should take a couple of minutes. (At this point, have a little taste of the sauce and see whether you’d like to add more sugar – this makes quite a sharp sauce so you can make it sweet if you like)
Once the sauce has thickened, add your choice of vegetables – I like to use peppers and sugar snap peas, but you can use what you like, stir these in to the sauce for a couple of minutes.
By this time your chicken should be ready, so remove from the grill and slice in to bite size pieces. Mix into the sauce and continue to heat for another 5 minutes until until the veg and chicken are cooked and serve with some boiled rice.
This is so tasty and yet so simple to make. I serve this dish with some yummy garlic potatoes which will need to go in the oven first. Preheat you oven to 190(fan) and then quarter / cut in to 6th some new potatoes. Mix with half a diced onion, crushed garlic and drizzle with olive oil. Season, put in the oven and cook for approx 25 minutes. Meanwhile make the chicken
For the chicken you will need to butterfly two chicken breasts, this just means slicing in half across the depth so you can open it up like a book, see pic below. Next speed some pesto inside and lay some mozzarella on one half and fold the chicken breast back over to cover the stuffing. Now grill on a griddle pan over a height hear for 5 minutes on each side and then place the griddle in the oven and cook for a further 15 minutes until cooked. Easy peasy!
Serve with some buttered greens and a big smile
This pulled chicken slow cooker recipe only contains 4 ingredients; 8 chicken thighs, 100ml passata, a diced onion and a teaspoon of chipotle paste – or more if you like it hot – I find a teaspoon just gives it enough flavour without heat. Put all four ingredients in a slow cooker and cook whilst your working or entertaining those pesky kids.
For the sweet potato wedges, just cut 2 sweet potatoes in to wedges, rub some oil, salt and pepper and cook in the oven 180fan for approx 25 minutes depending on how chunky you make the wedges
Serve your pulled chicken in a bun, I find the brioche buns complement the smoky sweet taste of the chipotle. Top with some refried beans or pinto beans and avocado if you have any
Easy peasy,super tasty and healthy too!
Dice one red pepper, one yellow pepper, add a handful of sweetcorn and some precooked diced chicken
Mix the ingredients all up in a bowl and season.
Next put a large pan on the hob and turn it on to a medium heat. place a flour tortilla on the hob and fill one side with filling, grate some cheddar cheese on top then fold the other half over the filling to create a semi circle, heat on each side for a couple of minutes until nicely browned and the cheese has melted inside
Serve with a mango salsa and guacamole
Eat whilst smiling!
For the chicken –
Chop a couple of chicken breasts in to 3 pieces each and then marinate the chicken in some butter milk – this keeps the chicken from drying out – ideally do this and leave overnight if you can.
Next make some breadcrumbs by toasting 2 slices of bread and then whizzing in a blender (or simply buy some!), to the breadcrumbs add dried chilli, paprika, salt and pepper – quantities to your taste!
Take your chicken out of the marinade and coat in the breadcrumb mix, the buttermilk will help the breadcrumbs stick. Once all pieces are covered shallow fry for a couple of minutes each side and then bake in the oven for approx 15 minutes at 180 fan until cooked.
For the Mixed Mash –
This is a great way to get some veg in your meal and my children love it!
Dice one carrot, one sweet potato and one potato then simmer in some vegetable stock until all vegetables are cooked – you should make the carrots the smallest, followed by the potatoes, followed by the sweet potatoes being the largest chunks.
once cooked drain the excess liquid and mash with a fork, i like to leave a few chunks in mine. Next whist still warm add some spinach and allow it to wilt into the warm veg. Grate a chunk of cheddar cheese, add a knob of butter if you like and give everything big mix and then serve when ready!