By Charlotte Miller | Dietitian
Published 2 December 2024
20m
40m
4
14
Comfort food doesn’t have to be a guilty pleasure. Try our recipe for a healthier chicken and leek pie this winter
Looking for a delicious way to get some extra veggies into your day? Spice up your kitchen with our chicken and vegetable potstickers.
Feeling festive, or just looking for a new signature stuffing? This modern take on a classic roast chicken is juicy, tender and packed with flavour.
For a protein-packed lunch that will hopefully keep you full until dinner time, why not ditch the soggy sandwiches and try this zingy lemon chicken.
Step 1:
Heat a heavy-based pot and add the oil. When the oil is warm, add the onion, celery, carrot and garlic. Without letting the pot get too hot, cook for 3 to 4 minutes.
Step 2:
Chop the chicken thighs into chunks. If you prefer, these can be added whole (just cook for a little longer).
Step 3:
Add the chicken thighs to the pot and cook for 2 minutes.
Step 4:
Add the tomatoes, water, mustard and tomato paste.
Step 5:
Bring the liquid up to a gentle boil, then turn the heat down until the sauce is simmering. Stir regularly to prevent it sticking. Cook for about 20 minutes until the chicken is soft, adding more water if needed.
Step 6:
Mix in parsley and season to taste
Step 7:
Serve with your favourite grain, roasted vegetable or pasta.
