500 g
of uncooked boneless chicken thighs, any visible fat removed
11 small
red onion, sliced
13/4 cup
(180ml) Passata (or crushed tomatoes)
11 cup
(240ml) water
12 cloves
of garlic crushed
10.5 tablespoon
of cider vinegar
11 tablespoons
of balsamic vinegar
12 tablespoons
of maple syrup (4 syns)
11.5 tablespoons
of soy sauce (or tamari/coconut aminos)
12 tsp
of paprika
11 teaspoon
of chilli powder
11/2 tsp
of smoked paprika
11/2 teaspoon
of onion powder
11/2 teaspoon
of garlic powder
1 pinch
of mustard powderSlice each chicken thigh in half.
1 Add
all the ingredients for the bbq sauce to a deep frying pan, and stir to combine.
1 Add
in the chicken thighs and red onion. (they should be just covered in the sauce)
1 Put
the heat underneath on high and bring to a boil, once it starts to bubble, reduce heat to medium and leave it to bubble for 18 mins (do not touch or stir in this time, apart from turning over the chicken pieces half way through the cooking time). You want that sauce to really reduce down around the chicken, however if it reduces too much, just add a little bit more water.
1 Once
cooked, remove chicken pieces from pan and transfer to a chopping board and using a sharp knife, shred into slices and add back to the sauce stirring to coat.
6 chicken thighs, sliced into bitesize pieces. 5 syns). 1Brown chicken, add garlic and stir to coat, fry for a further 1-2 mins, to infuse flavour. 1Add back in chicken and stir to coat evenly
Whichever way you look at it, anything that involves tender chicken, topped with salty bacon, drenched in homemade BBQ Sauce and covered in cheese is going to be delicious, it’s just a miracle that SlimmingWorld enables you to enjoy all of that and still lose weight
Fried potatoes topped with a spicy tomato sauce and Aioli. Low calorie cooking spray. Syn calculations are all carried out as a paying SlimmingWorld member
This isn’t from the SlimmingWorld website but it follows their healthy eating plan. We’re both following this as our clothes are tight and we need to stick to a lighter plateful
Add the chicken into the frying pan/wok with the vegetables and toss all together. 8 chicken thighs (approx 650g/23oz) , cut into chunks. 11/4 cup (60ml) of chicken stock . 1)Add the chicken to a large bowl and season generously with salt and black pepper. 1whisk the egg in a separate bowl and pour into the chicken, toss well to coat thoroughly and drain off the excess. 1Gradually sprinkle in the starch tossing as you do, until the chicken is well coated. 1Add to the actifry, spray over the top with spray oil and set for 30 mins, until it is lovely and golden in colour (it may take slightly less or longer). 1When the chicken is done, sprinkle with some of the salt and pepper mix and turn back on the actifry, keep doing this with the salt and pepper mix, until it is seasoned to your liking
Don't over fill otherwise they'll overflow when you add your topping (mine did. Hearty ingredients coated in a thick, shiny sauce and topped with creamy mashed potato…yum
If you enjoy this you’ll more than likely love my Syn Free Slimming Vegetable Soup too, so give that a go and fill your freezer up with healthy, lowsyn and filling options to keep you on plan
We often get asked over on our Facebook group what people can make with the Mayflower Chinese Curry Sauce, so we came up with this SlimmingWorldLowSyn Chinese Chicken Curry in the slow cooker
I worked out the syns as follows. In a seperate bowl combine the Chedder Cheese, Creme Fraiche, herbs and water, season to taste and stir into the chicken mixture
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