Once again minimal photos of tonight’s recipe, although this time it’s because mum was using the camera. This recipe is based on this one. It’s super yummy and the salad nicely balances out the richness of the sauce. I also made some pasta to go with the meal, but if you want to leave that out you can just make more chicken. Technically you could leave the salad out and just have the chicken with pasta, but then you’re missing out on a pretty good salad (if I do say so myself).
Creamy Chicken (serves 3-4)
- tbsp of butter
- Four chicken thighs (whether or not you leave the chicken on the bone is up to you, I cut mine off before I cooked it but my parents left it on)
- 1 onion, roughly chopped
- approx. 300 grams of oven roasted capsicum and banana peppers (I roasted mine myself because I don’t have access to the store-bought kind, but the store bought ones are great)
- 2 tsp garlic
- 10 basil leaves
- 1/4 cup of corn kernels
- 1 cup chicken stock
- 1 cup of greek yoghurt (if you’ve got enough, use cream cheese instead around about 150g should do it)
- salt and pepper to taste
Salad (serves 4-5)
- 3 handfuls of Bok choy, roughly shredded
- 3 handfuls of water spinach, roughly shredded
- 2 handfuls of lettuce, roughly shredded
- 2 handful alfalfa sprouts, roughly shredded
- 2 capsicum
- 1 banana pepper
- 1 large spring onion
- 1 medium carrot, grated
- 1/4 cup of chickpeas
- handful of pepitas
- handful of sunflower seeds
- handful of cubed feta
- Melt the butter in a frying pan. When it’s melted add the chicken, and brown slightly.
- Add the onion and garlic to the pan and cook until the onion is tender.
- Add the oven roasted capsicum/peppers, basil, and corn, and stir to mix it in with the onion.
- Add the stock and stir it through the mixture in the frying pan. Turn the heat down to a simmer and add the greek yoghurt/cream cheese. If you use greek yoghurt like I did it won’t mix in to form a smooth sauce. As it’s heated the greek yoghurt will start to separate. Don’t worry it still tastes great. Stir your chosen dairy through the mixture until it’s combined with the stock.
- Make sure the sauce isn’t bubbling too much, then leave it to simmer while you go make your salad (just chuck all the listed ingredients into a bowl and toss. You don’t need a dressing because you can use the sauce from the chicken).
- Once the salad’s done the chicken should be to. Season with salt and pepper and serve.