Hi there and welcome to the world of SW.
here are my recipes.
Pete
Pete’s Spicy Chicken Drumsticks 2
(My version from SW Mag March/April 2011)
Serves 4
Extra Easy 1 Syn
Ingredients
10 Chicken Drumsticks, skinned
1 Tbsp hot paprika
2 Tsp Turmeric
4 Tbsp dark soy sauce
2 Tbsp garlic salt
2 Tsp ground ginger
4 Tbsp white wine vinegar
Method
Slash the flesh of the chicken a few times and place in a large bowl.
Mix the spices, soy sauce, garlic salt, ginger & vinegar, then pour over the chicken and cover then marinate for 6-8hrs.
Preheat the oven to 200c, place the chicken on a baking tray lined with greaseproof paper. Cook for 10 mins then lower the oven to 180c for the remaining 20-25mins or until cooked through.
Have with a Salad
Pete’s Spicier Creole Jambalaya
Serves 4 – 2 syns per serving
Ingredients
1x 175g chicken breast, cut into bite sized pieces
3 tablespoons Cajun spice
1x medium onion, chopped
2x garlic cloves, crushed
½ tspTurmeric
½ cup frozen peas
1x fresh red chilli, deseeded and chopped finely
1x yellow and red pepper, deseeded and chopped
850ml chicken or vegetable stock
4x Sainsburys Spicy & Succulent mini Chorizos=80g 2 Syn each.
1x 400g can chopped tomatoes
200g long grain rice
Method
Place the chicken breast in a small bowl and sprinkle over the Cajun spice. Toss together and set aside.
Spray a large frying pan with low fat cooking spray. Add the chicken and stir fry for 4 minutes.
Stir in the onion, garlic, chilli and peppers and fry for another 4 minutes until they are slightly browned and softened.
Add the stock, chorizo, tomatoes and rice and then bring it all to a boil. Turn down the heat and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid.
Serve with a salad.