Milk chocolate pots with citrus shortbread
These individual chocolate desserts go really well with the light citrussy shortbread and are so simple to make that kids can get involved too!
Peri-peri chicken pilaf
Serves 4
Easy
Prep:
Cook:
A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day
Skip to ingredients
- 1 tbsp olive oil
- pack of 6 skinless boneless chicken thighscut into large chunks
- 2 tbsp peri-peri seasoning
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 350g basmati rice
- 500ml hot chicken stock
- 3 peppers(any colour you like), sliced into strips
- 3 large tomatoesdeseeded and roughly chopped
- small pack parsleyroughly chopped
- 2 red chilliessliced (optional)
- ½ lemoncut into wedges, to serve
Nutrition: per serving
- kcal549
- fat10glow
- saturates2g
- carbs81g
- sugars10g
- fibre7g
- protein20g
- salt3.4g
Method
step 1
Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
step 2
Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
step 3
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
step 4
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.
