of sumac (use some paprika is you can't get this)
of dried thyme
of sea salt
of sesame seeds
of a lemon
(240ml) of long grain rice
(480ml) of chicken stock
pepper, roughly chopped
pepper, roughly chopped
red onion, roughly chopped
coriander, roughly choppedIn a large bowl, mix together the yoghurt, garlic, juice of a lemon and spices (including sesame seeds) . Add the chicken thigh pieces and mix to thoroughly coat. Refrigerate for a couple of hours.
oven to 220c or 425f
the peppers and onion to an oven proof dish, spray with spray oil and roast in the oven till soft and caramelised (approx 30 mins), remove and set aside.
the chicken on a baking tray lined with foil, spray over the top with spray oil and place in the oven with the peppers after 10 mins. The chicken will take approx 20 mins to cook, you want it lovely and golden on the outside.
the rice to a saucepan, along with the stock, bring to a boil and then simmer until stock is almost absorbed. Turn off heat, add lid and leave for 10 mins (the steam trapped underneath will cook the rice perfectly.
the peppers and onions are ready, add the to the pan of rice and mix to combine.
the chicken with fresh chopped coriander and serve along side the rice.
also served with a salad, but this would go well with some other vegetables of choice too.
Remove and transfer to an oven proof dish. 6 chicken thighs (all visible fat removed, sliced in half. 14 tablespoons of a good quality barbecue sauce* (4 syns). 11 cup (240ml) of chicken stock. 11 cup (240ml) of black beans, drained and rinsed. 1Salt and Black PepperPreheat oven to 180c or 350f (gas mark 4). 1Spray a frying pan over a medium high heat with some spray oil. 1Add the chickenand fry until lightly golden. 1Spray frying pan with some more spray oil and add the onion and garlic and fry until softened and slightly caramelised. 1Add carrots, zucchini, red pepper, black beans and mix to combine. 1Whisk together the barbecue sauce, passata and stock and pour this into the dish. 1Scatter with slices of jalapenos. 1Cover with aluminum foil and place in the oven and bake for approx. 1Then remove foil, higher heat to 200c (400f) gas mark 6 and cook uncovered for another 20 mins. 1Serve with your choice of sides. 1This is great with a sprinkling of cheese if you have a spare HEa or a dollop of fat free yoghurt mixed with lemon juice
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Season chickenwith salt and black pepper and sprinkle with some mixed Italian herbs, spray a frying pan over a medium high heat with some spray oil, add the chicken thighs and fry until lightly golden on each side
With more Fry Light add the peppersand onion and rest of the Cajun seasoning. To make this dish even more creamy, I stole a technique from my carbonara recipe, and mixed an egg with some quark and stirred it in when the heat was turned off at the very end of the recipe
In a saucepan bring the stock to the boil and season with salt, pepper and seasoning. Meanwhile add the chicken, mushrooms, bacon, pepper, onion, garlic clove and sweetcorn into a large frying pan and cook through
Serve withRiceand (if your lucky enough to not be following SW) a yummy warm Naan bread. I saw someone post this recipe but then, as usual lost the post so I scoured the web, looked at a few and wangled one up myself, which is my favouritist thing to do in the kitchen, make a recipe my own and then share with you lovelies
Pizza AssemblyAfter you have rolled out your dough, place a small amount of tomato sauce & spread it aroundStart with your Chickenand bacon - as little or as much as you likeNext your peppers, onions and mushroomsNext your cheese - make sure to distribute it evenly
For this one, baby corn, courgette and sugar snap peas are ideal, and along with the spring onions, peppersand mushrooms give you a huge helping of speed, but of course you can use what ever veg you want
If you drain the riceand then pour a kettle of boiling water over it the rice will not stick together as muchMist your wok or frying pan with FrylightOver a medium heat add the onions andpeppers, then cook for a few minutesAdd the peas, sweetcorn and mushrooms and cook until they just start to colourStir in the soy sauce and oyster sauce and allow to cook for another couple of minutesAdd the egg andchicken pieces, mix wellStir in the cooked riceand allow to cook, stirring continuously, until it is piping hotStir in some more soy sauce if you want, then serve with curry sauce NOTES
On this occasion I accompanied my stuffed chicken escalope withroasted new potatoes (simply roasted from raw with Fry Light and seasoning) and a big pile of mushrooms and broccoli to put plenty of speed on my plate