Piquant chicken

Serves 4 : Very easy : Quick

Ingredients
8 skinless chicken thighs
1 onion, chopped
1 – 2 garlic cloves, crushed
2 sticks celery, sliced
2 large carrots, sliced
1 red pepper, sliced
2 large tomatoes, chopped
1 Tblsp tomato paste
2 Tblsp chopped fresh basil
125ml strong chicken stock

1 scant Tblsp cornflour mixed with 125ml water

Method
Spray a large lidded pan with non-stick cooking spray.
Dry fry the chicken pieces until browned all over.
Remove chicken from the pan.
Dry fry the onion and garlic over a medium heat for about 5 minutes.
Put the chicken back in the pan.
Tip the remaining ingredients (except the cornflour) over the chicken.
Cover and simmer for 30 minutes, or until the chicken is cooked through.

Remove the lid and add the cornflour paste.
Stirring all the time, bring to a boil.
Reduce the heat to medium and allow the sauce to thicken.

Make a bed of vegetables and sauce on each of four dinner plates.
Set 2 chicken thighs on top and garnish with more basil or chopped parsley.

Serve with rice, mashed potatoes or crusty bread as desired.

Olive and chicken pasta

Serves 4 : Very easy : Quick

Ingredients
240gm small pasta shells

1 onion, thinly sliced
1-2 garlic cloves, crushed
3 skinless chicken breast fillets, cut into bite-size pieces
1 x 400gm tin chopped tomatoes
2 tsp chicken stock powder
1 tsp dried mixed herbs
12 pitted green olives, sliced

Method
Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.

Spray a pan with non-stick cooking spray.
Dry fry the onion until it softens and begins to go golden brown.
Add the garlic and chicken to the pan and stir well.
Stir fry until the chicken is ‘sealed’.
Now add the tomatoes, stock powder and mixed herbs and stir well to combine.

Cover and simmer for 20 minutes until the chicken is cooked through.
Add the olive slices.

Serve the chicken over the pasta shells, with a green salad if desired.

Legs ‘n’ salsa salad

Serves 4 : Very easy : Quick

Ingredients
8 skinless chicken drumsticks
Chicken seasoning/spice
480gm new potatoes, halved

For the salad:
500gm green beans, chopped
1 onion. chopped
½ cucumber, chopped
2 large tomatoes, chopped
1 – 2 garlic cloves, crushed
2 Tblsp white wine vinegar
1 Tblsp lemon juice
Artificial sweetener to taste

Method
Boil or steam the green beans until just cooked but still bright green and crispy.
Drain and cool under running water.
Once the beans are cool, put them into a bowl with the rest of the salad ingredients.
Toss well.

Boil the potatoes in lightly salted boiling water.
Drain and keep warm.

Spray a frying pan with non-stick cooking spray.
Sprinkle the drumsticks with the chicken seasoning.
Dry-fry the chicken over a moderate heat, for 20 minutes or until done, turning frequently.

Serve 2 legs per person with the potatoes and beans.

The bean salad keeps well in the fridge for several days – just be sure to seal the container you use, or everything else in the fridge will absorb the garlicky flavour and smell.