Thursday, 23 August 2012


I am continuing my 'international week' with a tangy chicken stew from Kenya.

Serves 2
Syn Free on Extra Easy
2 chicken breasts, each cut into 3 or 4 pieces
1 tsp ground ginger
100g mung beans
1 onion, chopped
1 garlic clove, crushed
2-3 tomatoes, de-seeded and chopped
1 green chilli, seeded and finely chopped
1 tbsp lemon juice
1 cup rice
1 carrot, grated
1 courgette, grated

Boil the mung beans in plenty of salted water for 35 minutes, until tender, then mash. Cook the rice with the grated carrot and courgette for 10 minutes. Sauté the chicken pieces and onions in Fry Light for 10-15 minutes, then add the tomatoes, chilli, garlic, ginger and lemon juice. Add the mashed beans and enough water to make a thick sauce. Simmer for 5-10 minutes until the chicken is cooked through. Serve with the vegetable rice. 


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