Tag: #easymeals

Busy Mama (or Baba) Slow Cooker Chicken
Stylemesisteradmin
December 21, 2018

Busy Mama (or Baba) Slow Cooker Chicken

I admit that this is more of an instructional tutorial than recipe however if I’m completely honest with you on nights where you are more likely to reach for a fattening takeout or ready meal cheats like this are awesome.

By no means am I saying feed your family this every night however let’s be honest here. Sometimes we need a meal we can prepare whilst juggling a clingy baby, a toddler crying over toys that have somehow ended up down the toilet and a boss that wants to know when you think you’ll be returning to work FULL time.

My children love this recipe (as do I). The only effort in this recipe is the actual browning of the chicken.

Once I’ve browned the chicken it’s pretty much throw stuff into the slow cooker and forget about it until you need to prepare the rice to serve with it (I served the chicken with basmati rice).

Did I mention this meal works out at less than £0.75 per head?

So to put together this super easy meal (that serves 4/6) you will need:

6 pieces of chicken (I purchased three legs, skin on cut in half)
1 tablespoon oil

For the sauce:
60 ml dark soya sauce
3 tablespoons honey
80 ml tomato ketchup (for an extra kick you can use flavoured ketchups)
8 cloves of garlic-crushed
Juice of 2 limes
Optional: salt to your taste (remember that soya sauce is very very salty!)
Optional: 1 teaspoon chili flakes (for some heat!) OR 1 tablespoon chili sauce

To serve:
I served mine with rice. If you are on a low carb diet replace with cauliflower rice.

1) Heat the oil on a medium heat in a large pan. I use a non stick large frying pan.
2) Add the chicken pieces and fry for 5 minutes per side (I find this browns and crisps the chicken nicely. Always check your chicken whilst cooking it to avoid burning it).
3) Once the chicken is browned drain on some kitchen paper and set aside.
4) Now make the sauce. Pour the dark soya sauce, honey, ketchup, garlic, lime juice and optional ingredients (if using) into your slow cooker and stir to mix. You could use a whisk if that’s more convienent.
5) Add the chicken to the sauce. Spoon some of the sauce over the chicken. Cook on slow for 5 hours. If you are cooking on the high setting check your chicken after 2.5 hours. Remember that chicken on the bone cooks slower than boneless.
6) Check your chicken at half way and baste it with the sauce (your chicken is highly unlikely to dry out but we want maximum flavour).
7) Your chicken is ready to serve.

Notes: if you do wish to add salt please do so towards the end of the cooking process after tasting salt content. I find it easier to add salt that take it out if you over salt a dish.
Leftovers make great lunches the next day.
Or you can shred the chicken and make sliders (sandwiches).

Cajun Spiced Chicken Mince & Pasta
Alliyah Dawud
November 2, 2018

Cajun spiced chicken mince Skillet pasta

My youngest is somewhat of a fussy eater and planning family meal planning can sometimes turn into a war zone (e.g. no I don’t like pasta anymore, no I don’t like meat it’s not healthy…etc etc). However as a parent I am always trying to ‘reinvent the wheel’ of healthy food options my children will go for.

I like chicken mince. It’s cheap, quicker to cook and healthier than a few other meats…did I mention it cooks quick?!

Most Asians love a good slice of spicy action and cajun spices are up there with blends I keep around to make everything taste delicious.

This recipe makes 4 large children’s portion plus 1 adult portion. I just thought I’d point that out.

Feel free to double the sauce recipe and freeze half for a busier night.

Ingredients:
300 grams chicken mince
2 tbsp rapeseed oil
4 tbsp fried onions
1 tbsp salt (more/less depending on dietary requirements)
1 tbsp garlic granules
1 tbsp dried mexican oregano (or ‘standard’ dried oregano)
1 & 1/2 heap tbsp cajun spice mix (Recipe blend here)
3 tbsp single cream
200 ml passata
300 ml water
OPTIONAL: 1 bell pepper or 1 turkish chili (for a bit of heat) sliced thinly
250 grams cooked pasta (I used rigatoni as the shape allows the sauce to cling effectively. Yes, I am a geek).
50 grams cheddar cheese grated (for spice lovers you can get a few varied of hard cheeses infused with chilies. Those would be awesome with the recipe too).

1) Heat the oil in a large skillet pan on a medium heat.
2) Add the onion and pepper (if using) and fry for 1 minute. Add the chicken mince. Fry for one minute stirring regularly to stop the chicken sticking to the pan.
3) Add the salt, garlic granules, cajun spice and fry for 1-2 minutes to cook the garlic granules out. If you find the chicken is sticking too much add a tbsp of water (or chicken stock).
4) Add the passata and cream-stir well.
5) Add the water and stir. Turn the heat off.
6) Add the pasta and stir. Sprinkle over the cheese and place in the oven at 170 for 5 minutes until the cheese melts. SERVE.
Alternatively if you do not have an oven mix the pasta in and keep on a low heat and stir for 1-2 minutes to heat the pasta through. Sprinkle on cheese and serve.

Leftovers make a great midnight snack (or lunch the day after).

NOTES:
Cajun spice blends can be found online cheaper than at Supermarkets (those glass spice bottles are expensive!).
Dried Mexican oregano can be purchased online (even on Ebay). It’s great in Tex-Mex recipes and well on everything (including Pizza but please don’t tell the Italians).