300g skinless, boneless chicken thighs
Salt and pepper
1 tbsp Worcestershire sauce
400 ml chicken stock
2 medium onions, sliced.
250g button mushrooms, sliced
3 garlic cloves, crushed.
1 tsp dijon mustard
180g low fat cream cheese
Method. Season the chicken slices with a little salt and pepper. Put 2 tsps olive oil in a large fry pan on a medium heat. Add chicken and quickly seal, then remove from the pan. Add onion, mushroom and garlic to the pan and fry for 5 minutes until they start to brown. Then add the stock, worcestershire sauce and dijon mustard and simmer until reduced by half. Reduce heat to low and stir in the cream cheese. Return chicken to the pan, cover and simmer gently for 10 minutes.
Ingredients, serves 4.
- 8oz Basmati rice
- 2 tbsp Olive oil
- 4 Skinless, boneless chicken thighs sliced into thin strips
- 1 tbsp Runny honey
- 1 Onion, chopped
- 1 Red pepper, diced
- 2 Sticks of celary, diced
- 1 Gourgette, diced
- Small knob of fresh root ginger, grated
- 2 Garlic cloves, grated
- 1 tbsp medium curry powder
- 3 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- Juice of half a lime
Boil rice in salted water, drain then rinse in cold water and ser aside. Season the chicken strips with salt and pepper. Heat oil in frying pan and add the chicken. Dizzle with honey and fry for 2 to 3 minutes, turning frequently. Remove from pan and set aside. Add the onion and vegetables to same pan and fry for four minutes. Add the ginger, garlic and curry powder and continue to fry for another minute. Add the cooked rice, soy sauce, chilli sauce and lime juice. Stir until all hot and return chicken to pan.
Monchique Chicken recipe is named from an old, ancient hotel in the spa valley of Monchique in the Portugese Algarve. It is one of these really simple recipes that all the family love. The main herb used is Rosemary which grows in abundance in Monchique. It is best served in a bowl with fork and spoon.
Ingredients for 4
8 skinless, boneless chicken thighs
1 medium onion cut into wedges
4 medium carrots cut in chunks
Handful of flat green beans in short lengths
4 apple size potatoes chopped in chunks and tossed in oliveoil
Lots of fresh Rosemary to taste
Put everything except for stock and potatoes into a shallow ovenproof dish, pour over enough stock to come half way up the chicken. Put the olive oil covered potatoes as a layer on top and place in fan oven at 180 for 1 hour.
Ingredients for 4
1 tin creamed sweetcorn
4 tin measures of chicken stock
1/2 tin measure frozen corn
1 chicken breast, poached and shredded
2 sliced spring onions
Splash of sesame oil to taste, careful it is strong
Put all ingredients in a pan and bring to a simmer for 5 minutes, add garnish. Check for salt and serve.
Ingredients & Method
This is really so basic it is hardly worth writing. Fill a bowl with (almost) non-calorific salad vegies like romaine lettice, tomato, cucumber, courgette, grated carrot, celery, beetroot if you like it; the list goes on for ever.
Dress with 2 tablespoonfuls of light salad cream mixed with 2 tablespoonfuls of water and 1 teaspoonful of grainy mustard.
Top this with 4 oz of cooked chicken per person. Easy!