Chicken recipes by Heather Cussell

chicken simplychicken recipes

This is just one section of my favourite recipes that I have aquired, adapted and created over the last 20 years plus years.

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chicken casserole with potato cobbler maple glazed chicken with roasted carrots marmalade chicken stuffed cumberland chicken breast eastern spiced chicken chicken and mushroom stroganoff spicy jambalayo coq au vin sweet and sour chicken sticky sweet chilli chicken thai sweet chilli chicken chicken tikka shashlik chicken tikka chicken tikka masala aromatic chicken fruity chicken curry chapati chicken and broccoli pasty mexican chicken ring

prep time 30 minutes cook time 1 -2 hours freezing recommended

chicken casserole with potato cobbler serves 6 / per recipe: 3,055kcal / per serving: energy 509kcal

potato cobbler topping (1,472)

Preheat the oven to 200Â°C / 180Â°F / Gas 6.

250g floury potatoes, King Edwards or Maris Piper

for the potato cobbler topping

180g self-raising flour, plus extra for rolling Â˝ tsp fine sea salt 75g cold butter, cut into cubes 90ml semi skimmed milk, plus extra for brushing chicken casserole (1,583) 750g chicken breast flaked sea salt and freshly ground black pepper 1 tbsp olive oil 100g smoked bacon, cut into 2cm wide strips 2 medium onions, halved and sliced 2 celery sticks, thinly sliced

Peel the potatoes and cut into chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. Drain and mash the potato until smooth. Leave to cool for 10-15 minutes. for the chicken casserole Cut the chicken into cubes, season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, until lightly browned all over. Transfer to a large flame-proof casserole dish. Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a mediumhigh heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, once simmering, cover with a lid and cook in the oven for 30 minutes.

150g small button mushrooms, wiped and halved or quartered if large 400g can chopped tomatoes 600ml chicken stock, made with 1 stock cube 1 bay leaf 2 tsp dried thyme 375g medium carrots, peeled and cut into 1.5cm slices 2 slender leeks, trimmed and cut into 2cm slices 1 tbsp cornflour 2 tbsp cold water flaked sea salt freshly ground black pepper

finish making the potato cobbler topping

Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the mashed potatoes and rub together with the butter and flour. Stir in the milk, a little at a time until you have formed a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage. Cut into 8 rounds, each around 2cm thick. to finish

Take the chicken out of the oven and season to taste with salt and pepper. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well. Top the chicken mixture with the potato dumplings, over lapping them slightly. Brush with a little extra mix to glaze. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown.

prep time 5 minutes cook time 25 minutes freezing NOT recommended

map le gla zed chi cken with roast ed carrots serves 4 / per recipe: 1,374kcal / per serving: energy 344kcal

6 carrots, quartered 1 tbsp olive oil 4 skinless chicken breasts (approx 185g per breast)

2 garlic clove, sliced 1-2 tsps black peppercorns, coarsely ground 2 tbsp sherry vinegar 6 tbsp maple syrup 300ml chicken stock

Preheat oven to 200째C / fan 180째C / Gas 6. Toss the carrots in oil and season. Roast for 20-25 minutes until tender. Flatten the fat part of the chicken under some baking paper. The side of a rolling pin works well, or a heavy tin. Season the chicken. Drizzle a non-stick frying pan with a little olive oil and put over a medium heat. Brown the chicken on both sides for a couple of minutes until golden, then remove. Add the garlic and pepper and cook for a minute. Add the vinegar and deglaze the pan. Add the maple syrup and stock, and simmer until syrupy, about 3 minutes. Add the chicken back to the pan and cook for another 5-6 minutes, turning to cook in the glaze. Serve with the carrots.

prep time 25 minutes cook time 40-50 minutes freezing NOT recommended

marmalade chicken serves 4 / per recipe: 1,292kcal / per serving: energy 323kcal

4 tbsp good marmalade

Preheat oven to 180Â°C / fan 160Â°C / Gas 4.

(preferably Seville orange marmalade)

1 tbsp ginger, paste 1 garlic clove, crushed 2 tsp Dijon mustard Â˝ tsp sea salt freshly ground black pepper 50ml orange juice 1 tbsp olive oil 4 chicken breasts, each breast cut 3-4 pieces

for the garnish 4 spring onions, finely chopped

In a bowl, combine the marmalade, ginger, garlic, mustard, salt, pepper, orange juice and olive oil and mix well. Add the chicken and coat well. Line a baking tin with kitchen foil and tip the chicken and its marinade into the tin. Cover the top with foil and bake for 30 minutes. Remove the top foil, spoon the marmalade mixture in the bottom of the pan over the chicken and bake uncovered for 15-20 minutes until the chicken is nicely browned (beware of burning). Add spring onions near the end of cooking to warm through, season well. Serve.

prep time 15 minutes cook time 25 minutes freezing recommended

stuffed cumberland chicken breast serves 4 / per recipe: 1,460kcal / per serving: energy 365kcal

4 plump chicken breasts 175g cumberland sausagemeat 2 basil leaves, torn in half 2 sun-dried tomatoes, cut into halves 1 tbsp olive oil Â˝ lemon, juice only salt and freshly ground black pepper 150g Cumbrian air-dried ham or Parma ham

Preheat oven to 180Â°C / fan 160Â°C / Gas 5. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff a quarter of the sausages into each chicken pocket and press a piece of basil and tomato into each breast. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel. Bake for about 30 minutes, check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving.

prep time 10 minutes cook time 20 minutes freezing recommended

eastern spiced chicken serves 4 / per recipe: 1,273kcal / per serving: energy 318kcal

650g skinless boneless chicken breasts, cut into even chunks 2 tbsp ground cinnamon 2 tsp olive oil 2 tbsp tomato purĂŠe 250ml hot chicken stock 4 tbsps dark soy sauce 100ml mature good quality balsamic vinegar (red) 1cm piece of fresh ginger, peeled and chopped finely 2 star anise 1 wide strip of pared orange zest 4 spring onions, sliced diagonally into short lengths

Put the chicken chunks into a bowl and coat in the cinnamon. Heat the 2 teaspoons of olive oil in a wide non stick saucepan. Cook the chicken chunks for 5 minutes, stirring until brown. Add the tomato purĂŠe then gradually stir in the stock, soy sauce and balsamic vinegar. Add the ginger, star anise and orange zest. Gently bubble for 12 minutes. Add the spring onions and simmer for 2 minutes until cooked and the sauce is reduced. Serve immediately.

prep time 25 minutes cook time 25 minutes freezing recommended

chicken and mushroom stroganoff serves 6 / per recipe: 1,690kcal / per serving: energy 282kcal

15g butter 2 onions, finely diced

Dust the chicken strips with one tablespoon of the smoked paprika and season well with salt and black pepper.

750g skinless chicken breasts, cut into thin strips

Heat half of the butter in a pan until smoking. Add the chicken and fry quickly, turning occasionally, until golden-brown all over. Remove from the heat and keep warm.

4 slices of smoked bacon lardons

Melt the remaining butter in the same pan and fry the lardons for 2-3 minutes, until golden.

2 garlic cloves, crushed

450g whole baby button mushrooms 2 tsp smoked paprika 75ml brandy 2 chicken stock cube 400ml boiling water 100ml soured cream 1 tbsp cornflour, mixed with a little cold water 4 tsp chopped fresh parsley salt and freshly ground black pepper

Add the onion and cook for 4-5 minutes until soft and slightly golden. Add the button mushrooms and the garlic and cook for a couple of minutes to soften. Add the brandy and carefully set alight. (Don't worry if the brandy doesn't flame, cooking will remove the alcohol.) Add the stock, bring to the boil and cook to reduce the liquid volume by half. Place the chicken back into the pan. Add the soured cream, the remaining one tablespoon of paprika and the cornflour. Stir well and simmer to reduce the sauce to the consistency of thick double cream and warmed through. Sprinkle with fresh chopped parley and serve.

prep time 30 minutes cook time 20 minutes freezing NOT recommended

spicy jambalayo serves 5 / per recipe: 2,534kcal / per serving: energy 507kcal

1 tsp olive oil 180g chorizo, diced finely I onion, chopped 3 garlic cloves, chopped 375g chicken breasts, thinly sliced 250g chestnut mushroom, quartered 1

tsp cayenne pepper

tsp ground ginger

/2 /2

yellow pepper, de-seeded and diced

2 celery sticks, sliced 125g babycorn diced 240g long grain white rice 600ml chicken stock (2) 200g canned pineapple chunks, drained 1 tbsp chopped fresh coriander (optional)

Heat a large frying pan and spray it with low fat cooking spray. Add the chorizo, onion, mushrooms, garlic, chicken strips, cayenne pepper, and ginger. Stir fry for 5 minutes until the chicken changes colour. Add the pepper, celery, babycorn, rice and stock and bring to the boil. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender and the stock has been absorbed. Add the pineapple and coriander. Heat through and serve at once.

prep time 40 minutes cook time 60 minutes freezing recommended

coq au vin serves 6 / per recipe: 2,917kcal / per serving: energy 486kcal

A large chicken, jointed into 6 or 8 pieces, giblets and carcass saved an onion, a carrot and a few peppercorns for the stock 150g pancetta or unsmoked bacon 30g butter 2 medium onions, peeled and roughly chopped 1 large carrot, peeled and roughly chopped 2 ribs of celery, washed and chopped 2 cloves of garlic, peeled and thinly sliced 2 tbsps flour 2 tbsps cognac a bottle of red wine 4 or 5 small sprigs of thyme 3 bay leaves

Put the chicken carcass, its giblets and any bits and bobs into a deep pan, cover with water, add an onion and a carrot, half a dozen whole peppercorns and bring to the boil. Turn the heat down and let it simmer until you need it. Cut the pancetta into short strips. In a thick-bottomed casserole heat the butter, then add the pancetta and cook over a moderate heat. Stirring the pancetta from time to time until it is golden, lift it out into a bowl, leaving behind the fat in the pan. Season the chicken pieces with salt and pepper and place them in the hot fat in the casserole, turn them when the underside is pale gold. The skin should be honey coloured rather than brown. Lift the chicken out and into the bowl with the pancetta. You should have a thin film of goo starting to stick to the pan. Now add the onions and carrot to the pan and cook slowly, stirring from time to time, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs.

30g butter 12 small onions, peeled 200g small mushrooms, halved

Spoon in ladles of the simmering chicken stock until the chicken is covered. Bring to the boil, then, turn the heat down so that the sauce bubbles gently. Cover partially with a lid. Melt the butter in a small pan, add the small peeled onions and then the mushrooms, let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper. Check the chicken after 40 minutes to see how tender it is. It should be soft but not falling from its bones. It will probably take about an hour. Lift the chicken out and into a bowl. Turn the heat up under the sauce and let it bubble enthusiastically until it has reduced a little. As it bubbles down it will become thicker - though not thick - and will become quite glossy. Return the chicken to the pan and serve.

prep time 30 minutes cook time 10 - 15 minutes freezing recommended

sweet and sour chicken serves 6 / per recipe: 1,822kcal / per serving: energy 304kcal

425g can pineapple chunks* 2 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 2 tbsp tomato ketchup Â˝ tsp dried chilli flakes

make the sauce Drain the pineapple in a sieve over a bowl and keep all the juice - you should have about 150ml. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste. Add the remaining juice and 150ml water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.

700g chicken breasts 1 tbsp extra virgin olive oil 1 large onion, cut into 12 wedges 2 peppers, deseeded and cut into chunks of about 3cm 225g can water chestnuts, cut in half horizontally 2 garlic cloves, crushed 25g piece fresh root ginger, peeled and finely grated freshly ground black pepper

Cut each chicken breast into eight or nine even pieces. Heat half of the oil in a large non-stick frying pan or wok and stir-fry the chicken for 4 - 6 minutes until coloured on all sides. Add the remaining oil to the pan and add the onion and peppers and fry for a further 2 minutes over a high heat. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30 - 60 seconds. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables.

60g Basmati rice, per person (dried weight - 210 calories, per person)

Stir well, season with some ground black pepper and bring to a simmer. Cook for 4 - 6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times. Serve with a portion of rice.

*TIP: use natural juice tinned pineapple, other wise the sauce will be to sweet. You can also substitute the tinned pineapple for 150ml of pineapple juice and 265g of fresh pineapple.

prep time 10 minutes cook time 20-25 minutes freezing NOT recommended

sticky sweet chilli chicken serves 4 / per recipe: 1,696kcal / per serving: energy 424kcal

3-4 tbsp sweet chilli sauce 1 tbsp reduced salt soy sauce Âź tsp ground ginger 4 skinless chicken breasts

Preheat oven to 200Â°C / fan 180Â°C / Gas 6. Mix together sweet chilli sauce, reduced salt soy sauce and ground ginger. Cut three slashes into each chicken breast and place on a lined baking tray. Spoon the sauce over the chicken breasts and into the slashes and bake for 20-25 minutes or until cooked through. Serve the chicken breasts with the pan juices and some stir fried vegetables.

150g egg noddles, per person (cooked - 207 calories, per person)

60g Basmati rice, per person (dried weight - 210 calories, per person)

prep time 15 minutes, plus marinating cook time 6-8 minutes freezing NOT recommended

thai sweet chilli chicken serves 4 / per recipe: 1,290kcal / per serving: energy 323kcal

Thai chicken (1,160kcal) 600g diced chicken breast 3 tbsp Thai red curry paste 2 tbsp light soy sauce 1 tsp olive oil

for the sweet chilli dressing

Marinade the chicken in the curry paste and soy sauce for an hour plus. The longer your marinate it for, the better. Heat the oil in a non-stick frying pan and fry the chicken on a medium heat until cooked. Make the dressing, mix the sweet chilli sauce with the soy sauce. Add it to the chicken and cook through and serve on a bed of noodles/rice.

2 tbsp light soy sauce 4 tbsp Thai sweet chilli dipping sauce

150g egg noddles, per person (cooked - 207 calories, per person)

60g Basmati rice, per person (dried weight - 210 calories, per person)

ALTERNATIVE: the chicken is very tasty without the additional dressing and serve in a flat bread or wrap. Use the mixture to dress the chicken and serve on top of a hefty salad.

prep time 15 minutes plus marinating cook time 20-25 minutes freezing NOT recommended

chicken tikka shashlik serves 4 / per recipe: 952kcal / per serving: energy 238kcal

600g chicken breast, cubed 2 tbsp low fat yogurt 1 tbsp tomato pureĂŠ 1 tsp red chili powder 1

tsp turmeric powder

tsp cumin powder

/2 /4

1 tsp olive oil

Beat the yogurt, tomato paste, red chili powder, turmeric powder, cumin powder, oil, salt and pepper together until well mixed. Add the ginger and garlic paste and mix well. Add the chicken in the marinade along with lemon juice and coriander. Coat well and leave to marinate for at least an hour.

salt and black pepper 1 tsp garlic paste 1

tsp ginger paste

Heat a non-stick sautĂŠ pan with teaspoon of oil, add the onion and pepper, cook for 5 minutes, Add the tomatoes and cook for a further 5 minutes

2 tbsp lemon juice 1 tbsp fresh coriander, chopped 1 pepper, cut into squares 1 onion, cut into squares 2 tomatoes, cut into squares 1 tsp olive oil

60g Basmati rice, per person (dried weight - 210 calories, per person)

Finally add the marinaded chicken (reserving any excess marinade) and cook for a further 10-15 minutes until the chicken is cooked through, add the excess marinade and heat through. Serve

prep time 15 minutes, plus marinating 2hrs+ cook time 6-8 minutes freezing NOT recommended

chicken tikka serves 4 / per recipe: 1012kcal / per serving: energy 253kcal

chicken tikka (794)

Score each piece of chicken with a sharp knife, taking care

600g skinless chicken breasts

not to cut completely through the meat.

135g low fat plain yogurt

Place the chicken in a large, non metallic bowl with half of

3 tbps Tikka curry powder or 1½ tsp Tikka paste

the yogurt and the curry powder, ginger and lemon juice.

1cm piece of ginger, peeled and grated

chill to marinate for 2 hours (or longer).

2 tbps lemon juice

Mix the cumin with the remaining yogurt, the cucumber,

½ tsp ground cumin

mint and salt. Preheat the grill to a medium heat or ensure

Mix well to ensure the meat is thoroughly coated, cover and

your barbecue is ready. cucumber relish (97)

Remove the chicken from the bowl and shake/brush off any

135g low fat plain yogurt

excess marinade leaving just a light coating. Grill the

5cm cucumber, peeled and diced finely

chicken for 6-7 minutes on each side or until the chicken is cooked through.

1½ tbsp chopped fresh mint 1

/4 tsp salt

Serve the chicken hot or cold with the cucumber relish, on a simple salad of mixed leaves, onion and tomato quarters.

to serve (121) mixed leaf salad sliced onion tomato quarters lemon

TIP: If you’d like to cut the chicken into small bite size pieces, do this after cooking as smaller pieces tend to fall through the barbecue or grill rack.

prep time 20 minutes cook time 1 hour 30 minutes freezing recommended

chicken tikka masala serves 6 / per recipe: 2,184kcal / per serving: energy 364kcal

1kg chicken breasts /4 jar tikka massala paste

284ml light double cream 1 red onion 1 garlic clove 1 fresh green chilli (optional) 1 inch piece root ginger 200g tin of chopped tomatoes 1 tbsp tomato purée bunch fresh coriander /4 lemon

1 2

/3 tsp cumin seeds

knob of butter

60g Basmati rice, per person (dried weight - 210 calories, per person)

Preheat oven to 190˚c / fan 170˚c / gas mark 5. Add the butter to the cumin and microwave until the seeds pop, place in a large bowl Finely dice red onion. Peel root ginger and de-seed chilli, Finely chop chilli and ginger. Add to the bowl. Crush garlic and squeeze the lemon directly into bowl. Add Tikka paste, tomatoes, tomato purée and double cream, mix well. Cut chicken breasts into even cubes add to bowl and combine. Transfer to deep casserole dish with lid Chop coriander and sprinkle half over the top. Bake for 1 hour 30 minutes, stir twice through cooking. Garnish with remaining coriander, Serve.

prep time 15 minutes cook time 20 minutes freezing recommended

aromatic chicken serves 6 / per recipe: 1,219kcal / per serving: energy 203kcal

1 tbsp olive oil

Heat half the oil in a non-stick frying pan, and then fry the

750g chicken breasts, cut into bite size pieces

chicken for about 5 minutes until cooked not browned, set

2 medium onion, finely chopped 2 garlic clove, crushed 6cm fresh ginger, finely grated 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander

aside. Heat the remaining oil in a large saucepan and fry the onion and the garlic for about 5 minutes until softened.

Add the

ginger and spices and fry for a further minute. Add the tomatoes, chicken and stock. Bring to the boil, and then turn down the heat. Simmer on a medium heat for 20 minutes, until the sauce is thick and rich.

/2 tsp chilli powder

Add the soured cream, stir well and simmer to reduce the

2 tsp garam masala

sauce to the consistency of thick double cream. Check the

400g chopped tinned tomatoes 300ml chicken stock 3 tbsp half-fat sour cream salt and ground pepper

60g Basmati rice, per person (dried weight - 210 calories, per person)

seasoning and serve.

prep time 25 minutes cook time 5 - 10 minutes freezing recommended

fruity chicken curry serves 6 / per recipe: 1,350kcal / per serving: energy 225kcal

1 large onion 1 lemon grass stick, tough outer leaves discarded and chopped 1 tbsp fresh coriander, chopped 600g chicken breast, cubed 1 tbsp curry paste 1 tsp olive oil 2 red or yellow peppers 400ml hot chicken stock 600g passata 8 fresh or canned pineapple rings in natural juice, 400g, drained and cut into pieces

60g Basmati rice, per person (dried weight - 210 calories, per person)

Put the onion, lemongrass and coriander into a food processor and whiz until finely chopped. Transfer to a bowl and add the chicken and curry powder. Mix to coat the chicken in the spices. Heat one teaspoon of olive oil in wide non stick saucepan. Add the chicken and spice mixture and pepper and cook for 5-10 minutes, stirring. Add the stock, passata and pineapple. Simmer for 5 minutes until the chicken is cooked and the sauce is thickened. Serve immediately.

IndIan ChapatI Bread makes 10 / per recipe: 1,330 kcal / per serving: energy 133kcal 125g whole wheat flour • 125g self raising flour • 1 tsp salt 2 tbps olive oil • 3/4 cup hot water or as needed In a large bowl, stir together the whole wheat flour, self raising flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic, but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

prep time 20 minutes cook time 20 - 25 minutes freezing NOT recommended

chicken and broccoli pasty serves 6 / per recipe: 1,475kcal / per serving: energy 246kcal

1 packet ready made puff pastry (250g) 120g skinned, cooked chicken breast 85g broccoli florets, cooked

Preheat oven to 190°C / fan 170°C / Gas 5. Chop the chicken into chunks. Finely chop broccoli and carrot and add to bowl. Add grated cheese and mix. Press garlic clove into other ingredients. Add mayonnaise and mustard and mix well.

½ carrot, cooked 50g grated, 30% lighter mature cheddar 3 tbsp light mayonnaise

Roll out the puffy pastry on a lightly floured board and cut into 6 squares. Spoon the chicken mixture evenly onto the pastry, dampen the edge with a little egg or milk, then fold over and crimp the edges, glaze, cut a vent hole in the top.

½ clove garlic 1 tsp dijon mustard

Bake 22-25 minutes, or until deep golden brown. Serve.

plus beaten egg or milk to glaze

prep time 20 minutes cook time 20 - 25 minutes freezing NOT recommended

mexican chicken ring serves 6 / per recipe: 1,330kcal / per serving: energy 222kcal

1 packet, ready to bake dough croissant dough (250g) 175g cooked chicken breast

50g grated, 30% lighter mature cheddar

Preheat oven to 190°C / fan 170°C / Gas 5. Chop chicken, place in a mixing bowl. Add grated cheese, mayonnaise, chilli sauce and seasoning mix well. Chop the sun-dried tomato into small pieces, add to bowl.

1 tsp chilli sauce

Add the juice the lime into mixture. Crush garlic into bowl

½ clove garlic

and leave to side.

½ tbsp fajita seasoning

Unroll croissant dough, separate into 6 triangles. Arrange

2 tbsp light mayonnaise

dough triangles in a circle on round stone with wide ends of

1½ sun-dried tomato

triangles overlapping in centre and pointed ends towards

/4 lime

the outside. Gently press edges of triangles where they meet together to seal.

plus beaten egg or milk to glaze

Spoon mixture evenly onto widest end of dough triangles. Bring points of triangles up over filling and tuck under wide ends of dough at centre of ring (filling should not be completely covered). Bake 20-25 minutes or until cooked and deep golden brown.

ALTERATIVE: Use 250g of puff pastry insted of the croissant dough, calories per recipe 1,468kcals and 245kcals per person.

simplychicken by Heather Cussell