Turmeric chicken

Serves 4 : Very easy : Quick

Ingredients
240gm rice
4 (±450gm) skinless chicken breast fillets
1 large onion, chopped
2 cloves garlic, crushed
1 tsp ground turmeric
250ml chicken stock
125ml dry sherry
1 ½ tsp dried thyme
50gm seedless raisins

30gms pine nuts
Chopped parsley to garnish

Method
Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.

Spray a large lidded frying pan with non-stick cooking spray.
Toss the pine nuts into the pan and dry fry until they are golden.
Remove from pan and set aside.

Cut the chicken into bite sized pieces.

Gently dry fry the onion and garlic for about 5 minutes, until the onion starts to soften.
Add the turmeric, and cook for another minute while stirring.
Tip in the chicken and continue to stir fry until the meat is sealed.
Pour in the sherry, and allow to sizzle until it has almost evaporated.

Add the stock, thyme and raisins.
Cover and simmer for 20 minutes.
Serve the chicken beside the rice.
Garnish with the pine nuts and parsley.

Brandied chicken and asparagus

Serves 4 : Very easy : Quick

Ingredients
240gm rice
1 cup frozen peas

1 onion, thinly sliced
2 stalks celery, thinly sliced
8 (±350gm) boneless, skinless chicken thighs, halved
¼ cup brandy

350ml chicken stock
1 Tblsp corn flour

1 x ±400gm tin asparagus salad cuts, drained
1 – 2 tsp dried tarragon
4 Tblsp fat free natural yoghurt

Method
Cook the rice in lightly salted boiling water until soft, adding the peas for the last 5 minutes.
Drain and keep warm.

Meanwhile, spray a large pan with non-stick cooking spray.
Dry fry the onion and celery until they start to soften.
Add the chicken pieces and brown to seal.
Pour in the brandy, followed after 1 minute by the stock and corn flour.
Stir and allow the sauce to thicken.

Cover with a lid and simmer for 10-15 minutes until the chicken is cooked through.
Add the asparagus and tarragon.
Gently stir through the yoghurt.

Serve the chicken with the rice and peas, with a salad on the side if desired.

No-bake chicken and broccoli pasta

Serves 4 : Very easy : Quick

Ingredients
240gm pasta twirls

450gm skinless chicken breast fillets, cut to bite size
1 onion, sliced
200gm broccoli florets
250gm mushrooms, sliced
500ml chicken stock

250ml fat free milk
2 Tblsp corn flour

4 Tblsp grated parmesan

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

Spray a large saucepan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the chicken pieces and stir fry until sealed.
Pour in the stock.
Cover and simmer for 10 minutes.

Now add the mushrooms and broccoli.
Simmer for a further 5 minutes.

Mix the corn flour to a paste with the milk.
Add to the pan and allow the sauce to thicken.
Tip the cooked pasta in with the chicken and stir gently to combine.
Allow to reheat through thoroughly.

Serve topped with grated parmesan.

Lemon chicken with cashews

Serves 4 : Very easy : Quick

Ingredients
4 skinless chicken breasts, cut into strips
2 garlic cloves, crushed
1 tsp grated ginger
400gm broccoli florets
400ml chicken stock
1 Tblsp corn flour
2 Tblsp clear honey
2 Tblsp lemon juice
Grated rind form 1 lemon
50gms roasted cashew nuts

Method
Spray a large frying pan or wok with non-stick cooking spray.

Dry fry the chicken strips until they are ‘sealed’ and beginning to brown.
Add the garlic and broccoli and a little of the stock.
Allow to cook, covered, for about 5 minutes.

Mix the corn flour, honey, lemon juice and rind into the remaining stock;
then add this to the pan, stirring all the time, so that the sauce thickens.

Serve with rice or noodles, and soy sauce if desired.

Chicken in mango sauce

Serves 4 : Very easy : Quick

Ingredients
4 skinless chicken breasts, cut into strips
2 tsp ground cumin
500ml chicken stock
4 – 5 Tblsp Patak’s mango chutney
8 spring onions, cut into 4cm lengths
1 Tblsp corn flour

2 Tblsp chopped coriander
300gm couscous
300ml chicken stock

Method
Spray a large pan with non-stick cooking spray.
Sprinkle the cumin over the chicken pieces.
Dry fry the chicken until it is ‘sealed’.

Add the stock, the chutney and the spring onions.
Allow to simmer, covered, for 10 minutes or until the chicken is cooked through.
Slacken the corn flour with a little water, and stir into the pan.
Cook for another 2 minutes to let the sauce thicken.

Meanwhile, put the couscous and coriander in a bowl and cover with 300ml chicken stock.
Cover and allow to stand for 5 minutes.
Fluff up the couscous with a fork.

Serve the chicken and couscous with a fresh mixed salad on the side.

Chicken a la Med

Serves 4 : Very easy : Quick

Ingredients
4 boneless, skinless chicken breasts, cut in bite-size pieces
2 cloves garlic, crushed
125gm mushrooms, chopped
2 courgettes, sliced
1 small aubergine, cut in chunks
4 spring onions, sliced
1 red bell pepper, chopped
1 Tblsp capers, rinsed and chopped
1 Tblsp chopped parsley
1 ±400gm tin chopped tomatoes
500ml chicken stock

240gm pasta shells

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

Spray a large pan with non-stick cooking spray.
Dry fry the chicken until ‘sealed’ on all sides.
Add the garlic and mushrooms and fry for another 3 or 4 minutes.
Now add the courgettes, aubergine, onions and red pepper.
Add the tinned tomatoes and stock.

Cover and simmer for 5 minutes.
Stir through the parsley and capers.
Fold in the cooked pasta.