julie19
Silver Member
This is a family favourite:
Ingredients:
Fry Light
4 Skinned Chicken Drumsticks
4 Skinned Chicken Thighs
2 Tbsp Plain Flour (7 Syns)
1 tsp Turmeric
1 tsp Paprika
1 Chopped large onion
1 tsp chopped Garlic
4 Cloves
1 inch grated root ginger
¾ pint Chicken Stock
4oz Young Spinach leaves – torn
Salt & Pepper
Method:
Slash each piece of chicken 2 or 3 times, mix flour, turmeric & paprika together on a plate & coat chicken with this mixture.
Brown coated chicken in frying pan sprayed with fry light, remove from the pan, add the onion & garlic & fry for around 5 minutes. Stir in the remaining spiced flour, add cloves, ginger, stock, salt & pepper & bring to the boil,
Transfer everything to the slow cooker, cook on low for 8 - 9 hours, add spinach leaves for 15 minutes at the end.
Serves 4 – 1 ¾ Syns per serving
Persian Chicken
Fry Light
4 Skinned Chicken Drumsticks
4 Skinned Chicken Thighs
2 Tbsp Plain Flour (7 Syns)
1 tsp Turmeric
1 tsp Paprika
1 Chopped large onion
1 tsp chopped Garlic
4 Cloves
1 inch grated root ginger
¾ pint Chicken Stock
4oz Young Spinach leaves – torn
Salt & Pepper
Method:
Slash each piece of chicken 2 or 3 times, mix flour, turmeric & paprika together on a plate & coat chicken with this mixture.
Brown coated chicken in frying pan sprayed with fry light, remove from the pan, add the onion & garlic & fry for around 5 minutes. Stir in the remaining spiced flour, add cloves, ginger, stock, salt & pepper & bring to the boil,
Transfer everything to the slow cooker, cook on low for 8 - 9 hours, add spinach leaves for 15 minutes at the end.
Serves 4 – 1 ¾ Syns per serving
