B00CU1W244_EBOK

1 SERVE =
2 units protein
½ unit bread
½ unit dairy
2 units vegetables
1½ units fats
800 g skinless chicken thighs,
trimmed of fat
2 teaspoons sweet paprika
cooking oil spray
1 tablespoon olive oil
1 large leek, trimmed, washed
and cut into 1 cm thick rounds
1 teaspoon fennel seeds
2 teaspoons dried sage
3 cloves garlic, crushed
300 g potato, cut into 3 cm pieces
finely grated zest of 1 lemon
1½ cups (375 ml) Chicken Stock
(see page 209)
SQUASH AND FETA SALAD
cooking oil spray
6 yellow patty pan squash
(about 240 g), cut into
1 cm thick slices
2 zucchinis (courgettes), cut into
1 cm thick rounds
80 g feta
2 teaspoons drained capers
juice of 1 lemon
1
2
3
4
Garlic and
squash an
SERVES 4
Garlic and sage a
Plan ahead and m
chicken pie recip
Dust the chicken w
frying pan with co
Working in batche
3–4 minutes until
Reduce the heat t
seeds and sage. C
soften. Add the ga
mixture to the slo
chicken stock and
salt and pepper a
pieces on top, the
the chicken is ten
Meanwhile, for the
and heat over me
for 5–6 minutes, t
bowl, along with t
with salt and pepp
To serve, divide th