SLOW COOKER CHICKEN AND CHORIZO - Serves 6
1 Syn per serving
Only just squeezed into the 10 ingredients max 'rule' for this thread!!
3 peppers, any colour
1 large onion
2 cloves of garlic, crushed
6 skinless chicken breasts
100g chorizo, diced or in sausage form
400g chopped tomatoes
200ml chicken or veg stock
1 tsp dried oregano
1 tsp Cajun spices
1 tsp chilli powder
Chop all the veg and place at the bottom of the slow cooker. Place the chicken on top.
Chop the chorizo to whatever thickness you prefer and put into slow cooker.
Add tomatoes, stock and spices. Stir gently, leaving the veg at the bottom and ensuring the chicken is covered. If it isn't, (depending on size of your slow cooker) add another can of chopped tomatoes.
Cook on Low for 8 hours.
If there is still too much liquid at the end of cooking, either turn the cooker to High, uncovered for a while or transfer to a pan and cook rapidly over a high heat on the hob, uncovered, until the desired consistency is reached. I prefer to do this, as it's quicker.
Lovely served with rice.
Thanks again Kathy - we had this for our evening meal tonight - it was lovely and went down well with hubby and Poppy - we had it with new potatoes, broccoli, carrots and sprouts as they all needed eating up! Can heartily recommend and enough for a few lunches for hubby too! xx
CHICKPEA AND CHORIZO STEW - Serves 2-3
Approx. 2 Syns per serving (based on 2 people)
1 tsp. sunflower or mild olive oil - 2 Syns
1 medium onion, finely sliced
2 cloves of garlic, finely sliced
100g diced chorizo - 6.5 Syns
1 tsp. hot smoked paprika
400g can chopped tomatoes
2 tbsp. tomato puree
400g can chickpeas, drained and rinsed
75g curly kale, rinsed, shredded, tough stalks removed
Tip the oil into a large, non-stick pan and spread over the base of the pan with a pastry brush.
Add the onion and garlic and gently cook, stirring occasionally, until softened but not browned. Add a splash of water if catching on the bottom. Quicker with a lid on.
Stir in the chorizo and the paprika and cook until the chorizo has released all its lovely oils.
Add the tomatoes, 200ml just-boiled water and the tomato puree to the pan and stir well.
Bring to the boil, then reduce the heat until the mixture is simmering.
Add the chickpeas to the mixture and return it to a simmer.
Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by half.
Add the kale and continue to simmer for a further 1-2 minutes or until tender.
Season to taste with salt and black pepper.
Lovely served with HEX crusty bread.
This is based on a recipe by the chef, Justine Pattison.
MANGO SALSA - Serves 4
Syn Free
300g mini peppers, deseeded and quartered or 2 peppers, deseeded and cut into chunks
500g baby potatoes, cooked
The juice of half a lemon
1 medium mango, peeled, stoned and diced
Quarter of a teaspoon cyenne pepper or hot chilli powder
3 spring onions, finely chopped
50g watercress, to serve (optional)1
10g FF Greek yoghurt
In a bowl, mix together the yoghurt, parsley, lemon juice, mango and spring onions.
Lovely served with chicken or tuna steaks.
Another Fage recipe.
CHICKPEA AND CHORIZO STEW - Serves 2-3
Approx. 2 Syns per serving (based on 2 people)
1 tsp. sunflower or mild olive oil - 2 Syns
1 medium onion, finely sliced
2 cloves of garlic, finely sliced
100g diced chorizo - 6.5 Syns
1 tsp. hot smoked paprika
400g can chopped tomatoes
2 tbsp. tomato puree
400g can chickpeas, drained and rinsed
75g curly kale, rinsed, shredded, tough stalks removed
Tip the oil into a large, non-stick pan and spread over the base of the pan with a pastry brush.
Add the onion and garlic and gently cook, stirring occasionally, until softened but not browned. Add a splash of water if catching on the bottom. Quicker with a lid on.
Stir in the chorizo and the paprika and cook until the chorizo has released all its lovely oils.
Add the tomatoes, 200ml just-boiled water and the tomato puree to the pan and stir well.
Bring to the boil, then reduce the heat until the mixture is simmering.
Add the chickpeas to the mixture and return it to a simmer.
Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by half.
Add the kale and continue to simmer for a further 1-2 minutes or until tender.
Season to taste with salt and black pepper.
Lovely served with HEX crusty bread.
This is based on a recipe by the chef, Justine Pattison.
Wow. this is so yummy. deffo going to make it again. Its one of my favourite meals and so easy to make.