|Energy (Kcal) 262|
|Energy (KJ) 1104|
|Saturated Fat 0.9g||4%|
|Total Sugars 7.9g||8%|
In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan. Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.
Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.
Just before serving sprinkle over the parsley and serve.
300g smooth potatoes (such as Desiree), peeled and cut into 2cm cubes
3 chicken breasts, cut into chunks.
1tbsp olive oil
3 anchovy fillets
1 medium onion, finely chopped
1 medium carrot, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
1 tin of chopped tomatoes
300ml chicken stock
1tsp fresh sage
1tbsp fresh chopped parsley
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!
Indian chicken & potato tikka masala
Enjoy a taste of India with this twist on a classic curry recipe. Flavoured with ginger, chilli and almonds this chicken & Potato tikka masala is the perfect alternative to a take-away.
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
This campaign was originally produced in the framework of a programme co-financed by the European Union