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4 x 275 g
30 ml
5 ml
25 g
15 ml
1
1
400 g
175 g
500 ml
Dumplings :
75 g
10 ml
40 g
5 ml
8
3 tablespoons |
chicken
joints
whole meal
flour
mixed
dried herbs
margarine
vegetable
oil
large
onion, finely chopped
clove
garlic, crushed
canned
tomatoes
canned
sweet corn
cider
salt and
ground black pepper
whole meal
flour
baking
powder
margarine
dried
oregano
stuffed
green olives
milk
large
pinch salt |
Method :
-
Heat the oven to 180oC
(350oF), Gas 4.
-
Cut each chicken joint in half.
-
Season the flour with salt, pepper
and mixed herbs and toss the chicken pieces to coat thoroughly.
-
Melt the margarine and oil in a pan
and fry the chicken over moderate heat until golden brown all over.
-
Transfer to a casserole and keep
warm.
-
Fry the onion and garlic in the fat
remaining in the pan for 3-4 minutes, then add the tomatoes, sweet
corn and cider, stir well and bring to the boil.
-
Pour over the chicken, cover and
cook for 30-40 minutes.
-
Meanwhile, make the dumplings.
-
Sift the flour, salt and baking
powder into a bowl and add the bran remaining in the sieve.
-
Rub in the margarine until the
mixture resembles fine bread crumbs.
-
Add the oregano and just enough
milk to mix to a firm dough.
-
Divide into 8 and shape each piece
round on olive.
-
Place on top of the casserole and
continue cooking, uncovered, for 20 minutes.
Serving Suggestion :
Brown rice tossed with peas and garnished
with a little grated cheese.
Serves 4
Per Serving :
635 calories, 30 g fat, 8 g fiber.
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