Lady A
Loves to Shop!
Annya said:For the lovely Lady A...........
QUORN CHICKEN TANGINE
Makes 4 generous servings ( can stretch to 6)
Free on Green if using both HExBs for dried fruit
14 syns whole recipe = 3.5 syns per portion on Red or if not using HExBs
1 pack of Quorn chicken style pieces
1 large onion (red or white), finely chopped
1 green or yellow bell pepper, chopped
1 red pointed or bell pepper, chopped
1 tin of chick peas, drained and rinsed
250ml passatta
1 heaped tsp cumin
1 heaped tsp coriander powder
1 level tsp cardamom powder (or about 6 pods)
1 level dessert spoon coriander seeds
1 level dessert spoon cumin seeds
1 level dessert spoon fennel seeds
1 vegetable stock cube
70g ready to eat apricots, chopped
85g ready to eat prunes, chopped
A generous handful of chopped fresh coriander or flat leaf parsley
Fry Light
Make up the vegetable stock cube in 1 pint of boiling water and put to one side.
Spray a heavy bottomed pan with Fry Light and brown the chicken pieces.
Add all the spices and a little water to make a paste to coat the chicken pieces and fry for a couple of minutes.
Add the peppers, onion, and dried fruit, top up with the vegetable stock until it just covers the main ingredients.
Put the lid on the pan, and leave to simmer gently for 15 minutes, stirring occasionally and topping up with more stock or water if it looks like it going to dry out. After 15 minutes you should have thick "gravy" coating the main ingredients.
Add the passatta and chick peas, stir well and simmer for a further couple of minutes.
Remove from the heat, stir in the fresh coriander/parsley and serve with couscous or rice, a green salad and SW syn-free riatta dip.
Thank you so much for this recipe Annya it sounds totally lush! I have all of the ingredients and just need to get some fresh chicken from the butchers the day I need to make it.
Ps thank you for calling me lovely Xx
Sent from my iPhone using MiniMins