Flavour, Flavour and more Flavour 

During my slimming world journey I've been scouring the world of food for inspiration. Not only do I want a dish that looks good it has to be comforting, filling and tastes out of this world. After stumbling across a recipe for FuFu (aka Swallow) a sticky carbohydrate dish from Africa I just had to find a dish from this region to cook alongside it. A huge fan of saucy dishes (curry type dishes) I found a Nigerian Stew and after some tweaking and blending of spices I came up with this beauty.  

 

Another SYN FREE recipe per portion 

Add chicken to a wok or large saucepan with a lid, add 1 cup of water, 1 diced onion, ginger powder, thyme, rosemary, 3 tbsp seasoning powder, 1 tbsp curry powder, pinch of salt. Place pan over a low heat and allow to cook with the lid firmly placed on for 40 minutes. 

 

While the chicken is cooking heat spray oil in another large sauce pan, add remaining onions, diced, bay leafs and soften, once softened add the tomato purée and cook for at least 5 to 10 minutes on medium, stirring the whole time to prevent from burning. 

 

Now blend tinned toms, red peppers, deseeded, garlic, fresh ginger and scotch bonnet until smooth, add to fried onions and purée. Cook for 45 to 50 minutes on low with a lid partially covering to allow the steam to escape. Sauce should have reduced. Now add chicken and all of the juices along with oregano, 1 tbsp curry powder and 3 tbsp seasoning powder and cook on very very low for a further 30 minutes. Check seasoning, you can add salt at this point. 

 

Serve with freshly steamed rice, FuFu which are both SYN FREE 

 

TIP: You can use shop bought Seasoning Powder or mix your own. 

 

2 tbsp of each 

Salt 

Paprika 

Ground Coriander 

Onion Powder 

Celery Salt 

Chilli Powder 

Garlic Powder