Wendyuk
Full Member
Had this once before and it was lovely, didnt cut up the chicken thighs last time but have this time (having it for tea) so might be even more tender. When adding the sweetner I suggest you add 1/2 tsp at a time and try it till its how u like it if its too sweet it's not so good.
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[/SIZE][/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]INSTRUCTIONS[/FONT] [FONT=Verdana, Arial, Helvetica][SIZE=-2]
[/SIZE][/FONT] 1. Cut the chicken into bite-sized pieces and place in a bowl. Sprinkle over the herbs and seasoning and toss well.
2. Lightly spray a griddle pan with Fry Light and heat. Sear the chicken, in batches, for 1-2 minutes on each side until sealed. Set aside.
3. Meanwhile, peel and chop the onion and butternut squash and peel and crush the garlic. Place in a large pan with the stock and passata and bring to the boil. Add the chicken, cover and cook gently for 30 minutes, stirring occasionally.
4. Trim and halve the beans, add to the pan along with the artificial sweetener, stir well, cover and cook for 15-20 minutes or until the chicken is cooked through and tender. Sprinkle over the chopped parsley, divide between four warmed plates and serve immediately.
lb 12oz/794g skinless and boneless chicken thighs
3 tsp dried mixed herbs
Salt and freshly ground black pepper
Fry Light
1 onion
14oz/397g butternut squash
2 garlic cloves
¼pt/142ml chicken stock made with Bovril
750ml bottle passata with herbs
9oz/255g green beans
2 tsp artificial sweetener
Freshly chopped parsley to garnish
3 tsp dried mixed herbs
Salt and freshly ground black pepper
Fry Light
1 onion
14oz/397g butternut squash
2 garlic cloves
¼pt/142ml chicken stock made with Bovril
750ml bottle passata with herbs
9oz/255g green beans
2 tsp artificial sweetener
Freshly chopped parsley to garnish
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2. Lightly spray a griddle pan with Fry Light and heat. Sear the chicken, in batches, for 1-2 minutes on each side until sealed. Set aside.
3. Meanwhile, peel and chop the onion and butternut squash and peel and crush the garlic. Place in a large pan with the stock and passata and bring to the boil. Add the chicken, cover and cook gently for 30 minutes, stirring occasionally.
4. Trim and halve the beans, add to the pan along with the artificial sweetener, stir well, cover and cook for 15-20 minutes or until the chicken is cooked through and tender. Sprinkle over the chopped parsley, divide between four warmed plates and serve immediately.
