4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
This is a delicious side dish for any roast dinner, but especially at this time of year. The cinnamon really adds a delicious element, but once you’ve tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food You will need:- 1 large red cabbage 25g …
A friend of mine made this for us when he had us over for dinner late last year (back in the good old days) and my lord was it yummy. So much so that it has stuck itself in it’s own special lil place in my mind until now where I feel like I must …
Most people either love them or hate them, but either way Brussels sprouts are a staple part of a Roast Dinner. We at Veg In A Box have compiled 3 great recipes that will make you realise how tasty they can really be! 1. Sprouts & Caramelised Red Onions You Will Need:- 25g butter 2 …
Now this is some proper comfort food 🙂 definitely one of our regular go-to’s after a long day out in the rain or when it get’s a wee bit colder! I don’t think I need to explain what it is, an absolute classic! So here is an awesome recipe and method we put together with …
Chicken and Nduja Stew
INGREDIENTS
4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.
Nduja – a couple of rounds sliced into quarters
1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips
1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]
4 cloves of garlic – peel and grate or chopped finely
500g potatoes, peel and cut into chunks about 3cm square
Tin of chopped tomatoes
Tablespoon of oregano
Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.
Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.
You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.
Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]
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