Spicy Winter Casserole (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments


Ingredients

  • 1 pack Chicken Thighs, bone-in
  • 1 onion, chopped
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, peeled and sliced thickly
  • 2 parsnips, peeled and sliced thickly
  • 3 garlic cloves, peeled and chopped finely
  • 1 litre Chicken Stock
  • 2 x 410g tins Kidney Beans, drained
  • 200g Tomato Paste
  • 1 heaped tsp Ground Cumin (or something else)
  • Salt and black pepper
  • Bunch fresh coriander
  • Sunflower Oil
  • Naan bread and low fat yogurt to serve

    In a large saucepan, fry the chicken thighs in some oil until browned.

  • Add the onion, garlic, ground cumin and tomato paste. Sauté for a few minutes, stirring.
  • Add the stock, potato, carrots, parsnips and drained beans, season and bring to the boil, stirring as you go. Taste mixture – if it needs more tomato paste, add to your liking.
  • Turn the heat down, cover with a lid and cook for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
  • Serve topped with the chopped coriander alongside naan bread and yogurt.

Buttermilk Fried Chicken Burger (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 4 brioche buns
  • 4 chicken thighs
  • 1 cup buttermilk
  • 1 ½ cups plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 4 Tab spicy aioli
  • ¼ cup cabbage, finely shredded
  • ¼ cup carrot, finely sliced into very thin battons (or shredded)
  • 1 cooked baby beetroot, shredded
  • ¼ cup baby kale, (no stalks, florets only) very finely sliced
  • ¼ small red onion, very finely sliced
  • ¼ lemon, juiced
  • 2 Tab mayonnaise
  • 1 tsp sesame seeds
  • vegetable oil for frying

    Clean and tenderise each chicken thigh.

  • Heat enough oil in a deep frying pan on medium-high heat, to fry the chicken thighs.
  • Pour buttermilk into a bowl. In a separate bowl, add in flour, salt, pepper and paprika.
  • Dredge thighs individually in the flour mixture, then into the buttermilk mixture and then back into the flour mixture.
  • Carefully add chicken thighs into the hot oil and fry for 10-12 minutes, or until crispy, golden and cooked through. Drain on a paper towel.
  • While chicken is cooking, mix cabbage, carrot, baby kale, red onion, beetroot and sesame seeds in a bowl. In a small separate bowl, mix lemon juice and mayonnaise. Add mayonnaise mix to vegetable mix and toss through to make coleslaw.
  • To assemble burgers – place 1 tablespoon of spicy aioli on the bottom of each bun, then top with a crispy thigh, a handful of coleslaw and bun lid.
  • Serve immediately.
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