B00CU1W244_EBOK

1 SERVE =
2 units protein
¼ unit fruit
1 unit vegetables
1 unit fats
Zingy lemon c
SERVES 4 PREP 15 mins
800 g skinless chicken thigh fillets, trimmed of fat,
halved
3 teaspoons ground turmeric
cooking oil spray
1 tablespoon peanut or vegetable oil
2 teaspoons yellow mustard seeds
1 red (Spanish) onion, finely diced
2 long red chillies, finely sliced
1½ tablespoons finely chopped ginger
1 cinnamon stick
5 cloves
1¼ cups (310 ml) Chicken Stock
(see page 209)
finely grated zest of 1 lemon
juice of 2 lemons
2 tablespoons sultanas
2 bunches Chinese broccoli (gai lan), trimmed and cut
into 3 cm lengths
1
2
3
4
A fresh approach to sw
fragrant and packed wi
vegetables you like: try
or green beans.
Dust the chicken pieces a
Place a large frying pan o
cooking oil. Working in ba
until browned on all sides
In the same pan, add the
seeds and cook until the
chilli and ginger and cook
cinnamon stick, cloves an
1 minute more. Add the s
sultanas and bring to the
pepper, then return the c
reduce the heat to low an
until the chicken is cooke
plate with a slotted spoo
heat to high and boil the
thickened and reduced.
Meanwhile, steam or boil
until just tender, then dra
To serve, divide the Chine