Since I posted it again last night I’ve had so many messages asking for the recipe so you can make it tonight so your wish is my command!

This is a really quick and easy chicken recipe which has a huge flavour payoff. The chicken is the star of the show so you can accompany it with whatever you fancy. I like to serve it with a flatbread, lettuce and a chopped tomato, cucumber and red onion salad. The nutritional information below is for the chicken skewers so make sure to add your chosen accompaniments separately.

You could also make this with chicken breast if you prefer it, it only saves around 30 cals per serving, I just prefer the juiciness of the thigh!

I like to use the smaller metal skewers for this as the cook the chicken from the inside too. If you don’t have them, wooden will do, just be sure to soak them in water before cooking so they don’t burn.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 340cals, 29g fat, 2.9g carbs, 37g protein

INGREDIENTS

For the chicken

• 750g boneless chicken thigh, raw and cut into thick strips
• 1 tsp olive oil
• 1 tbsp paprika
• 1 tsp each garlic powder and salt
• 1/4 tsp each cayenne pepper and onion powder

For the garlic butter

• 50g light lurpack
• 3 cloves of garlic, peeled and grated
• Large handful of fresh parsley, finely chopped
• 30g Parmesan, finely grated (keep a little back to dress at the end)
• Salt and black pepper

To accompany – suggestions

• Head of lettuce, shredded and washed
• Handful cherry tomatoes, quartered
• 1/2 cucumber, diced
• 1/4 red onion, peeled and finely chopped
• 1 tsp white wine vinegar
• Garlic mayo (light mayo mixed with a small grated garlic clove and pinch of oregano)
• Flatbread (I like the deli kitchen flatbreads as they are lovely and soft and wrap nicely around the chicken).

METHOD

1. Take a large bowl and add the chicken, olive oil, paprika, garlic powder, salt, cayenne pepper and onion powder. Mix so the chicken is well coated, cover and pop in the fridge to marinate for at least an hour (ideally overnight).
2. Take the chicken out the fridge. Get four small metal skewers ready. Thread the chicken onto the skewers, folding each strip in half before sliding on.
3. Pop in the air fryer and cook for 10 mins at 180c.
4. In a small microwaveable bowl add the butter, grated garlic, parsley, Parmesan, salt and pepper. Microwave for 30 seconds until loose and creamy.
5. After 10 minutes, turn the skewers over and baste with a 1/3 of the garlic butter. Cook for another 5 minutes then turn the chicken again, and baste with the another 1/3 of the mixture. Cook for another five minutes. Baste for a final time and cook for a further 2-3 minutes until cooked through.
6. Remove the chicken from the air fryer, remove the skewer and add to the plate. Finish with a final sprinkle of Parmesan.
7. While the chicken is cooking get the salad ready. Chop the lettuce and pop into one bowl and then chop your onion, tomato and cucumber, add to another bowl and splash with 1 tsp white wine vinegar. Season with salt and pepper.
8. Warm the flatbreads in the air fryer for 2-3 minutes. Serve your preferred way. I like to coat the flatbread in garlic mayo then fill with chicken and salad veggies. If you like it spicy you could add some jalapeños or sriracha.

Enjoy!

The post Garlic Parmesan Chicken Skewers first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving

INGREDIENTS

For the marinade

• 600g chicken breast, raw, chopped into bite size chunks
• 150g fat free greek yoghurt
• 1 tbsp each garlic paste and ginger paste
• 2 tsp garam masala
• 1 tsp each turmeric, cumin and madras curry powder
• 1/2 tsp each salt and chilli powder
• Juice of 1 lemon

For the curry

• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml water
• 150ml Elmlea single cream
• 2 green finger chillies, sliced in half
• Handful of curry leaves, crushed
• 1/2 tsp each white sugar and salt
• 20g light butter
• Large handful fresh coriander, roughly chopped
• 240g basmati rice, dried

METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!

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The post Butter Chicken first appeared on Slimming Kitchen Secrets.

I like to serve with a protein bagel thin or some lovely toasted seeded sourdough. Both delish! The nutritional breakdown below is for the Chicken Waldorf itself so if you do add bread or a bagel, remember to add the extra calories or points.

Parsley or tarragon both work nicely in this but I could only get a hold of parsley this week!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 262 cals, 13.2g fat, 24.4g carbs, 20.6g protein

INGREDIENTS

• 200g roasted chicken breast, roughly chopped
• 1 celery stalk, finely diced
• 2 small shallots, peeled and finely diced
• 1 pink apple, finely diced
• 100g grapes, halved or quartered
• 40g walnuts, roughly chopped
• 75g light mayo
• 125g fat free Greek yoghurt
• 2 tsp Dijon mustard
• Handful of fresh tarragon or parsley, finely chopped
• 2 tsp balsamic vinegar
• Salt and pepper to taste

METHOD

1. Pop all the ingredients into a large mixing bowl.
2. Give a good mix until everything is well combined and coated in dressing.
3. Toast the breaded good of your choice (if having)
4. Fill said breaded good (or add mixture atop a bed of lettuce).

Enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

#slimmingkitchensecrets #wwfood #wwrecipe #healthyrecipe #weightlossjourney #caloriecounting #healthyfood #healthyrecipes #chickenrecipes #easyrecipe

The post Chicken Waldorf Salad first appeared on Slimming Kitchen Secrets.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 8 points or 399 cals, 17.8g fat, 36.8g carbs, 24.2g protein

INGREDIENTS

For the filling

• 150g roasted chicken, shredded/chopped into bite sized chunks
• 2 tbsp extra light mayo
• 1/2 medium avocado, mashed
• Three cherry tomatoes, finely chopped
• 1 spring onion, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1/2 tsp each paprika and garlic powder
• Sprinkle of chilli flakes (if you like a kick)
• Juice of 1/2 lime
• Salt and pepper to taste

To build
2 x protein bagel thins
Handful of salad leaves
2 tsp balsamic glaze

METHOD

1. Pop all the filling ingredients into a bowl and give a good mix so everything combines together.
2. Toast a bagel thin
3. Load half the mixture onto the thin
4. Top with salad leaves and a squirt of balsamic glaze
5. Enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Loaded Chicken Avocado Bagels first appeared on Slimming Kitchen Secrets.

I’ve tried many different combos for my Ceaser dressing and this one (which uses anchovies) is my favourite. Creamy and a little bit tangy, it goes so nicely with crunchy lettuce and juicy chicken. If you don’t like anchovies, use a little extra of Worcestershire sauce instead (it’s got anchovies in it). The anchovies do give the dressing a gorgeous flavour though (and don’t taste at all fishy). 

A traditional Caesar doesn’t have bacon but I like to add a little (in almost crumb form) for an extra burst of saltiness/flavour. Similarly a regular Caesar doesn’t usually have veggies like tomatoes and cucumber but I like to add to bulk out the dish with low calorie, fresh extras. 

If you fancy making this as a leafy salad rather than a pasta salad skip the pasta step below. 

The dressing makes 4 servings, all of which go into the pasta salad. If you are making the pastaless version, you will likely only need 2 servings of the dressing. The left overs will keep in the fridge, covered, for 3 days. 

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 10 points or 408 cals, 9.4g fat, 45.3g carbs, 36.8g protein   

For the dressing (makes 4 servings) 

1 clove of garlic, peeled 

1 anchovy 

1/2 tsp each Dijon mustard and Worcestershire sauce 

Juice of 1/2 lemon 

100g extra light mayo

1 tsp extra virgin olive oil 

20g Parmesan 

Salt and back pepper

For the pasta salad 

1 tsp olive oil

400g chicken breast, raw

2 slices of back bacon, fat removed 

1 x 30g pack of garlic and herb croutons, broken into smaller pieces (I used a rolling pin while the croutons were still in the bag)

2 heads of romaine lettuce, finely sliced 

200g cooked pasta (shape of your choice, I like rigatoni) 

Optional 

Large handful of cherry tomatoes, quartered 

1/2 cucumber, finely diced 

METHOD

1. Pop the pasta on to cook. 
2. Roughly chop the garlic and anchovy and pop into a pestle and mortar. Pound until both have turned into a paste. If the mortar is big enough you can add the rest of the dressing ingredients to it and mix well. If not, transfer to a bowl before you add the rest of the dressing ingredients and mix well. Add a splash of water to loosen until it is the consistency of double cream/yoghurt. Cover and pop in the fridge til everything else is ready.
3. Take the chicken, pop between two sides of baking paper and bash with a meat mallet or rolling pin to flatten (around 1cm thick). Season with salt and pepper. 
4. Add 1 tsp olive oil to a large frying pan and bring to a medium heat. Add the chicken and cook for 3-4 minutes then flip and cook further a further 3-4 minutes on the other side (or until cooked through and it is nice and golden on the outside). Remove from the pan and chop into bite size chunks (or slice and reserve for the top if you prefer). 
5. Take the chicken out the pan and add the bacon. Fry until crispy. Remove from the pan and pop onto a sheet of kitchen paper to absorb any excess oil. Then finely chop to a crumb.
6. Now you are ready to assemble. Into a large bowl add the pasta, tomatoes and cucumber (if having), chicken, bacon, croutons and lettuce. Add the dressing and toss everything together until well combined.
7. Pop into two large bowls and enjoy!

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

The post Caesar Pasta Salad first appeared on Slimming Kitchen Secrets.

The key to this recipe is to simmer the sauce until it is thick and sticking to the chicken nicely. If your sauce is watery, it will make the wraps much softer inside the bake (still tasty though). This is a lovely straightforward recipe that the whole family can enjoy. If you like it a little hotter you can always add a sprinkle of chilli flakes with the other spices.

As always, if you like my recipes. Don’t forget my cookbook ‘Slimming Kitchen Secrets’ is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6 = 11  points per serving or 398 cals, 15.4g fat, 37.6g carbs, 30.8g protein

INGREDIENTS

1 red onion, peeled and finely chopped

1 pepper, deseeded and diced 

3 garlic cloves, peeled and finely minced 

1 tsp each chilli powder, smoked paprika, cumin and oregano

400g tin chopped tomatoes

200ml skimmed milk

1 chicken stock cube 

1/2 tsp salt 

450g roasted chicken, shredded 

100g half fat soured cream

8 mini tortilla wraps, halved  

150g grated cheese (I like to use the fiery blend from Asda) 

Handful coriander, finely chopped

1 medium avocado, sliced

METHOD

1. Pre heat the oven to 180c.
2. Take a large oven proof pan and pop on a medium heat. Spray with 1 kal and then add the onion, peppers and garlic. Fry for 5 minutes until the onion starts to soften. Add a little water if the pan gets dry.
3. Add the herbs and spices and fry for another minute (add a splash of water to stop the spices burning) then add the tomatoes, a tin of cold water, the milk, salt, stock cube (crumbled) and chicken to the pan.
4. Simmer on a medium/high heat for 10-15 minutes so the sauce starts to thicken and the water evaporates away. You want a nice thick sauce to stick to the chicken.
5. Remove the pan from the heat and then remove two thirds of the mixture from it, popping to one side in a large bowl.
6. You are now ready to assemble. Leave the last third of the chicken and sauce at the base of the pan. Top with two and a half tortillas (so the sauce is covered), and a sprinkle of cheese and coriander. Repeat with the next third of the chicken mixture and again with the last. You want to save most of the cheese for the top.
7. Pop on the oven on 180c for around 20 minutes until the cheese is bubbly and golden.
8. Finish with a little light sour cream, sliced avocado and coriander.

Dish up and enjoy!

The post Mexican Layer Bake first appeared on Slimming Kitchen Secrets.

Don’t forget, my cookbook ‘Slimming Kitchen Secrets’, which is packed full of delicious low calorie/point recipes is available now!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 3 points or 365 cals, 32g carbs,  12.1g fat, 35.2g protein 

INGREDIENTS

600g white potatoes

500g lean chicken mince, raw  

2 tsp each garlic powder and paprika 

1 tsp each onion powder and smoked paprika 

100g buffalo sauce (I like Franks Red Hot Buffalo Sauce and the Sauce Shop Buffalo Sauce)

80g light mature cheddar, grated 

2 tbsp extra light mayo

70g fat free Greek yoghurt

2 tsp ranch seasoning powder – I love 

2 spring onions, finely sliced 

Handful of parsley, finely chopped 

METHOD

1. Wash the potatoes and then chop into fries. Pat dry, add to a bowl, spray with 1kal and add 1 tsp each of garlic powder and paprika. Season generously with salt. Pop in the air fryer and fry on 180c for 16-18 minutes, shaking throughout to make sure they brown evenly.
2. While the fries are cooking make the buffalo chicken. Spray a large non stick frying pan with 1kal, add the chicken mince and 1 tsp each of paprika, smoked paprika, garlic powder and onion powder. Season with salt and pepper. Fry the chicken for 6-8 minutes, until the chicken is cooked through. 
3. Add most of the buffalo sauce (reserve a little for dressing) with a splash of water and simmer for a few minutes. Add the butter, let it melt and stir through.
4. In a small bowl mix the mayo, yoghurt and ranch powder with 2 tbsp cold water. You want the consistency to be drizzleable. 
5. Pre heat the oven to 180c then get ready to assemble. 
6. Take a large baking dish and add the cooked fries to the bottom. Add the chicken mince to the top, then sprinkle over the cheese. Pop in the oven for 5 minutes until the cheese has melted.
7. Remove from  the oven, split between 4 bowls and top each with a drizzle of the ranch sauce, the reserved buffalo sauce, a sprinkle of spring onions and a pinch of parsley. 

The post Buffalo Chicken Loaded Fries first appeared on Slimming Kitchen Secrets.

The result was delicious! I’ve made this a few times and served both this with and without noodles so have listed the points/calories for both below. If you don’t like peanut butter, just leave it out.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

With noodles – 15 points or 496 cals, 18.3g fat, 19g protein, 65.9g carbs per serving

Without noodles  – 12 points or 359 cals, 7.7g fat, 14.6g protein, 37.8g carbs per serving

INGREDIENTS

• 1 tsp sesame oil
• 1 white onion, peeled and sliced
• 1 cube each of frozen garlic and ginger (or 1 tbsp each of the equivalent paste)
• 3 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 1 chicken stock cube made up with 600ml boiling water
• 1 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp light brown sugar
• 400ml light coconut milk
• Juice of 1 lime
• Salt and pepper (to taste)
• 2 x packs chicken gyoza (20 in total)
• 80g edamame beans
• 2 heads of pack Choi, base removed and washed
• 400g udon noodles (if having, I use the Tiger Toget brand from Tesco)
• 2 spring onions, finely chopped
• Handful fresh coriander and basil, roughly chopped
• Sprinkle of black sesame seeds
• 1 tbsp chilli oil (my fav is the Lao Gan Ma Crispy Chilli Oil)

METHOD

1. Take a large pan, add the sesame oil and bring to a medium heat.
2. Add the onion and fry for 4-5 minutes until it begins to soften then add the garlic and ginger and cook for a further minute. Add a drop of water if the pan gets dry.
3. Next add the curry paste and peanut butter and fry for a further minute. Then add half the stock, stir until the paste is nicely combined and then add the rest of the stock.
4. Add the soy, fish sauce, sugar and coconut milk and simmer for 5 minutes.
5. Finally add the gyoza, stir and pop on the lid, reducing the heat to medium/low. Cook the gyoza for 3/4 minutes. Don’t overcook as they will fall apart.
6. While the gyoza are cooking, pop the edamame, pak choi and udon into a separate sauce pan, top with boiling water and blanch for 2 minutes.
7. Drain in a colander, popping under the cold tap to cool the veggies so they keep their colour.
8. Now you are ready to assemble. Add the edamame, pak choi and noodles to a bowl. Top with the gyozas and then soup. Finish with a sprinkle of spring onions, coriander, basil, black sesame and crispy chilli oil. 

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Thai Dumpling Soup first appeared on Slimming Kitchen Secrets.

You can make this dish in the oven if you don’t have an air fryer. Just cook the chicken on 180c until golden, turning halfway, until cooked through (it will likely take 20-25 minutes in the oven as the air fryer speeds up the cooking process considerably).

I’ve used a cornflake crumb in this recipe as it adds a great crunch to the dish and it stops the coating going soggy once the sauce is added.

You can serve the chicken however you like. My favourite way is inside a bun with garlic mayo, lettuce, spring onions and sesame seeds).

Let me know if you try it with something different!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

INGREDIENTS

600g chicken breast, raw and cut into long strips ( around 3cm wide)

1 tbsp each rice vinegar and light soy sauce

1 tsp each garlic and ginger paste

1 tsp Korean red pepper flakes (or pinch of chilli flakes)

Salt and pepper

2 eggs

120g cornflakes

2 tbsp each gochujang Korean chilli paste, ketchup and light soy sauce

1 tbsp honey

½ tbsp sesame oil

2 cloves garlic, peeled and finely minced

50ml water

4 spring onions

Sprinkle of sesame seeds

To serve – make sure you add the extra points/calories for your chosen accompaniments

Light garlic mayo (1 tbsp light mayo mixed with a little garlic powder)

Bun

Lettuce leaves

METHOD

1. Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
2. Add the eggs into a bowl and whisk.
3. Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
4. Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
5. Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
6. Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
7. Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through
8. Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
9. Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
10. Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
11. Enjoy!

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Crunchy Korean Chicken

WW POINTS AND NUTRITIONAL INFORMATION

Serves 6

WW – 5 points per serving or 326 calories, 8.6g fat, 27g carbs, 33.6g protein

Servings 6

Ingredients

• 600 g chicken breast raw and cut into long strips ( around 3cm wide)
• 1 tbsp each rice vinegar and light soy sauce
• 1 tsp each garlic and ginger paste
• 1 tsp Korean red pepper flakes or pinch of chilli flakes
• Salt and pepper
• 2 eggs
• 120 g cornflakes
• 2 tbsp each gochujang Korean chilli paste ketchup and light soy sauce
• 1 tbsp honey
• ½ tbsp sesame oil
• 2 cloves garlic peeled and finely minced
• 50 ml water
• 4 spring onions
• Sprinkle of sesame seeds
• To serve add extra points/calories
• Garlic mayo
• Bun
• Salad
• Fries

Instructions

• Add the chicken strips into a large bowl. Add the rice vinegar, light soy, garlic, ginger, Korean Pepper flakes (or chilli flakes) and salt and pepper. Mix and then pop to one side while you prepare everything else. You can leave the chicken to marinade for a while if you have time, just cover and pop in the fridge.
• Add the eggs into a bowl and whisk.
• Take a clean tea towel, add the cornflakes into the centre and then twist closed. Holding over another clean bowl, begin to crush the cornflakes until they are broken up nicely (although not small enough that they become dust). I just did this with my hands. Pour the crushed flakes into the bowl and chuck the tea towel in the wash.
• Get ready to bread the chicken by having your chicken on the left, egg bowl in the middle and cornflake bowl on the right. Pop a large clean baking sheet to the right of the cornflake bowl to add the coated chicken.
• Get the air fryer (or oven) ready. Pop some baking paper in the bottom of the air fryer (or on an oven tray – if using the oven pre heat to 180c).
• Taking each strip of chicken in turn, dip in the egg and then dredge in the cornflake crumb until covered. Pop onto a baking sheet. Once all of the chicken is coated, pop into the air fryer. You can either do this in two batches or use some of the additional ‘shelves’ to double the amount of space you have to cook.
• Air fry on 180c for 15 minutes – turning halfway, til golden, crispy and cooked through.
• Whilst the chicken is cooking, make the sauce. In a pan combine the gochujang, ketchup, light soy, honey, sesame oil, garlic and water. Heat gently and once warmed through, take off the heat. Add a little more water if the consistency is too thick, you want it drizzleable. #
• Once the chicken is cooked, remove from the airfryer, pop into a large bowl and pour over the gochujang sauce. Toss to combine (gently) being careful that you don’t knock any of the cornflake crumb off the chicken.
• Serve as you fancy, I like mine in a bun with garlic mayonnaise, lettuce, spring onion and sesame seeds.
• Enjoy!

The post Crunchy Korean Chicken first appeared on Slimming Kitchen Secrets.

The inspiration for creating this recipe came many years ago from a restaurant I visited in Manchester when I tried nduja for the first time. It basically a twist on a roast dinner but much easier to make and with much less washing up! This is not strictly a WW friendly recipe as chicken thighs aren’t the leanest cut of chicken and nduja itself is rather high in calories however if you did want to lighten it up, you could make this with chicken breast and reduce the amount of nduja used. Either way, the flavours will still be delicious.

INGREDIENTS

Serves 4

• 1kg maris piper potatoes, peeled and cut into 3 or 4 chunks
• 100ml olive oil
• 2 tsp plain flour
• 3 sprigs of fresh rosemary
• 6 cloves of garlic, 4 bashed with the blunt part of a knife (I leave the skin on), 2 peeled and finely chopped
• 8 chicken thighs (bone in, with skin)
• 100g nduja sausage
• Drizzle of honey
• 125ml white wine
• 1 chicken stock cube (made up with 300ml boiling water)
• 200ml single cream
• 60g parmesan, grated
• 2 packs of green beans
• 2 tbsp butter
• Juice of 1 lemon

METHOD

1. To begin, pre heat the oven to 180c. Take a large baking tray, add the oil and pop in the oven to heat up.
2. Meanwhile, peel the potatoes and chop into three of four chunks. Pop into a pan of cold, salted water. Add a stalk of rosemary and then bring to the boil. Once boiled, reduce the water to a simmer and continue to simmer for 2-3 minutes. Drain the potatoes, pop back in the pan, add the lid and let the potatoes steam dry in the pan for a few minutes. Then give the pan a shake with the lid on so the edges of the potatoes go a little fluffy. Sprinkle over the flour and give the pan another shake. This should result in some lovely crispy bits on the potatoes.
3. Add the potatoes to the hot oil (be careful it doesn’t spit on you) and give them a little toss so they are covered in oil. Add the leaves of another stalk of rosemary and the bashed garlic cloves. Pop in the oven for 15 minutes.
4. After 15 minutes, give the potatoes a shake so they turn over and then nestle the chicken thighs between the potatoes and season everything with salt and pepper. Pop back in the oven for another 30 minutes.
5. While the chicken is cooking, take the nduja and either roughly chop or tear apart (remove the skin). Pop into a sauce pan with 200ml boiling water and pop onto a medium heat. This should start breaking up the nduja into a nice saucey consistency (if you are using nduja paste you won’t need as much water and may need to use more than the stated amount of sausage). Once the nduja has loosened, remove from the heat.
6. Once the chicken has been in the oven for 30 minutes, spread three quarters of the nduja across the top of the chicken thighs. Drizzle each with a little honey and then pop back in the oven for another 10 minutes.
7. To make the sauce, take the remaining quarter of the loosened nduja and, into the saucepan, add 125ml white wine. Bring to a simmer for a minute or two and then add 300ml chicken stock and a stalk of rosemary. Simmer until it starts to reduce and thicken a little then add the cream and parmesan. Season with black pepper (taste it before you add salt as nduja can be quite salty) and add a pinch of sugar if you think it needs it. Stir and reduce the heat to keep the sauce warm.
8. Finally, par boil the green beans (3 minutes) in salted water. Then, take a frying pan, add 2 tbsp butter, melt and add the finely chopped garlic. Fry for a minute and then add the green beans. Fry for a few minutes on a high heat until they char a little, then add the juice of 1 lemon and the reserved parmesan. Season with black pepper.
9. Remove the chicken and potatoes from the oven and serve with the green beans, topped with the lovely creamy sauce.
10. Enjoy!

Print

Nduja Roast Chicken Thighs with Rosemary Roast Potatoes and Garlic Lemon Greens

Servings 4

Ingredients

• 1 kg maris piper potatoes peeled and cut into 3 or 4 chunks
• 100 ml olive oil
• 2 tsp plain flour
• 3 sprigs of fresh rosemary
• 6 cloves of garlic 4 bashed with the blunt part of a knife (I leave the skin on), 2 peeled and finely chopped
• 8 chicken thighs bone in, with skin
• 100 g nduja sausage
• Drizzle of honey
• 125 ml white wine
• 1 chicken stock cube made up with 300ml boiling water
• 200 ml single cream
• 60 g parmesan grated
• 2 packs of green beans
• 2 tbsp butter
• Juice of 1 lemon

Instructions

• To begin, pre heat the oven to 180c. Take a large baking tray, add the oil and pop in the oven to heat up.
• Meanwhile, peel the potatoes and chop into three of four chunks. Pop into a pan of cold, salted water. Add a stalk of rosemary and then bring to the boil. Once boiled, reduce the water to a simmer and continue to simmer for 2-3 minutes. Drain the potatoes, pop back in the pan, add the lid and let the potatoes steam dry in the pan for a few minutes. Then give the pan a shake with the lid on so the edges of the potatoes go a little fluffy. Sprinkle over the flour and give the pan another shake. This should result in some lovely crispy bits on the potatoes.
• Add the potatoes to the hot oil (be careful it doesn’t spit on you) and give them a little toss so they are covered in oil. Add the leaves of another stalk of rosemary and the bashed garlic cloves. Pop in the oven for 15 minutes.
• After 15 minutes, give the potatoes a shake so they turn over and then nestle the chicken thighs between the potatoes and season everything with salt and pepper. Pop back in the oven for another 30 minutes.
• While the chicken is cooking, take the nduja and either roughly chop or tear apart (remove the skin). Pop into a sauce pan with 200ml boiling water and pop onto a medium heat. This should start breaking up the nduja into a nice saucey consistency (if you are using nduja paste you won’t need as much water and may need to use more than the stated amount of sausage). Once the nduja has loosened, remove from the heat.
• Once the chicken has been in the oven for 30 minutes, spread three quarters of the nduja across the top of the chicken thighs. Drizzle each with a little honey and then pop back in the oven for another 10 minutes.
• To make the sauce, take the remaining quarter of the loosened nduja and, into the saucepan, add 125ml white wine. Bring to a simmer for a minute or two and then add 300ml chicken stock and a stalk of rosemary. Simmer until it starts to reduce and thicken a little then add the cream and parmesan. Season with black pepper (taste it before you add salt as nduja can be quite salty) and add a pinch of sugar if you think it needs it. Stir and reduce the heat to keep the sauce warm.
• Finally, par boil the green beans (3 minutes) in salted water. Then, take a frying pan, add 2 tbsp butter, melt and add the finely chopped garlic. Fry for a minute and then add the green beans. Fry for a few minutes on a high heat until they char a little, then add the juice of 1 lemon and the reserved parmesan. Season with black pepper.
• Remove the chicken and potatoes from the oven and serve with the green beans, topped with the lovely creamy sauce.
• Enjoy!

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