FOOD & DRINK REVIEW Recipe chicken and Serves: 4 INGREDIENTS
4 x 227g/8oz chicken breasts, skinned salt and freshly ground black pepper 2 tsp dried basil 1 tsp olive oil 1 garlic clove 1 medium red onion 454g/1lb pumpkin
2 x 397g/14oz cans chopped tomatoes 1 lemon
2 bay leaves
4 small courgettes 1 medium yellow pepper 28g/1oz pitted black olives, halved a few leaves fresh basil, shredded
METHOD 1. Wash the chicken breasts and pat dry with kitchen paper. Rub with seasoning and dried basil. Brush a rigid non-stick frying pan with oil and heat until hot. Press the chicken into the pan for 1 minute each side, over a high heat, to seal - do two at a time if the pan is small. Drain on kitchen paper and set aside. the onion. Place in a large saucepan with a tightly hard skin from the pumpkin, and then scoop out and discard the seeds. Slice into wedges and then
into 2½cm/1in chunks. Place in the saucepan. 3. Pour in the chopped tomatoes and mix well. a vegetable peeler, pare off a few strips of lemon rind into the saucepan and add the bay leaves. Squeeze the lemon juice and pour it into the saucepan. Bring to the boil, cover and simmer for 30 minutes.
4. Next add the courgettes, trimmed and sliced, and pepper, de-seeded and sliced, to the pan. Stir, re-cover and cook for a further 20 minutes until the chicken is cooked through. Discard the lemon rind and bay leaves. Add sweetener and seasoning. Serve, sprinkled with olives and basil, with green vegetables and lemon wedges.
Tip: Take care when preparing pumpkin, as the Syns per serving: Green: 8.5 Original: 1 Extra Easy: 1
pumpkin casserole
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