Chicken Jamboree

Ingredients
8 large skinless Chicken thighs, bone in
Salt and Freshly Ground Black Pepper
8-12 Garlic Cloves, unpeeled
2 Onions, peeled, halved and sliced
2 Carrots, peeled and sliced
198g/7oz Button Mushrooms
624ml/22floz Stock made with Chicken Bovril
1 Bay Leaf
1 tbsp finely chopped Thyme
6 Peppercorns
finely chopped Parsley, to garnish


Method
Pre-heat the oven to 190c/Gas 5.  Season the chicken and place in a heavy-based casserole dish with the garlic, onions, carrots, mushrooms, stock, bay leaf, thyme and peppercorns.
Bring to the boil over a high heat, season and then place in the oven and cook for 35-40 minutes or until the chicken is cooked through.  Discard the garlic and bay leaf, and garnish with chopped parsley before serving.

Recommended by Natalie

Chunky Sausage and Chicken Hotpot

Ingredients
Fry Light
1 Onion, peeled and chopped
2 Garlic Cloves, peeled and crushed
8 Bowyers Less Than 5% Fat Pork Sausages, chopped
4 x 133g/4oz Chicken Breasts, skinless and chopped
2 tbsp medium Curry Powder
2 Carrots, peeled and cut into bite sized pieces
2 Red Peppers, deseeded and chopped
400ml /14 floz Passata
198ml /7 floz Stock made with Chicken Bovril
1-2 tsp Artificial Sweetener
Salt and Freshly Ground Black Pepper
A small handful of Fresh Mixed Herbs


Method
Spray a pan with Fry Light and cook the onion, garlic, sausages, chicken and curry powder for 2-3 minutes.  Stir in the carrots, peppers, passata, stock and sweetener.  Bring to the boil, reduce the heat and simmer and cook, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through.
Season to taste and ladle into warmed bowls.  Chop the herbs, sprinkle over and serve.

Recommended by Natalie

Chicken Balti

Ingredients
2 Chicken Breast
1 Pepper
1 Onion
1 Courgette (or other veg of your choice, I like Butter Beans)
Can of Chopped Tomatoes
1 tbsp Pataks Balti Curry Paste
1/2 pint Stock
Brown Rice, to serve


Method
Chop up Chicken and Veg.
Put into Wok / Saute pan until browned.
Add the can of tomatoes, Balti paste and stock, until all the chicken and veg is covered.
Leave to simmer and reduce for approx 1/2 hour.
Serve with Rice


Recommended by Natalie

Express Chicken Fajita Salad

Ingredients
4 Chicken Breasts, cut into strips
2 tsp Paprika
2 tsp Ground Cumin
3 Peppers, different colours and sliced
142g Fat Free Yogurt
Juice of one lime
Rice
Veg Stock
1/2 tsp Turmeric
Salad Leaves, Lettuce/Spinach
Tomatoes, chopped
Cucumber, chopped


Method
Coat the Chicken with the Paprika and Cumin and set to one side.
Stir-Fry the peppers for 6-7 minutes and then remove to one side.
Stir-Fry the Chicken Strips for 5 minutes or until cooked through.
Cook the rice in veg stock with the Turmeric for the stated amount of time on the packet.
To make the dip, mix together the yogurt and the lime juice and season with salt and pepper.
Serve with the salad leaves.  Spoon over the flavoured rice, add the tomatoes, cucumber, peppers and chicken.  And drizzle with yogurt dip and a wedge of lime for squeezing over.

Recommended by Katie

Chicken & Chorizo Jambalaya

A super healthy, low-fat, one-pot family dish

Ingredients

1 tbsp Olive Oil
2 Chicken Breasts, chopped
1 Onion, diced
1 Red Pepper, thinly sliced
2 Garlic Cloves, crushed
75g Chorizo, sliced
1 tbsp Cajun Seasoning
250g Long Grain Rice
400g can Plum Tomatoes
500ml Chicken Stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

*I sometimes use up leftover chicken from a Sunday Roast

Recommended by Wenna

Original recipe: BBC Good Food