1. Warm up the oil or cooking spray in the pan and add the onion, garlic, leek and pepper. Stir fry for 5 minutes.


2. Once the veg are nice and softened, sprinkle in the curry powder, dollop in the ketchup, splash in the soy sauce and whack in the hot sauce so it makes a kind of tangy curry sauce. Let that settle with the veg for a few minutes.

3. Meanwhile, either cook your microwave rice or if already cooked, add this to the pan along with the meat. Season with salt and pepper.


4. Let this marry and combine for another minute or two. Check the heat (chilli not temperature) and add more hot sauce if required.

This Little Piggy Cooked
Chicken Chilli Rice from leftovers!

A great quick dish to make when you’re fancying Chinese and you’ve got some left over roast meat to spice up.


Serves 2



250g Leftover Roast Chicken, shredded

205g Cooked Rice

1 Red Onion, chopped

1 Leek, sliced

1 Green Pepper, chopped

1 Garlic Clove, crushed

1 tbsp Curry Powder

2 tbsp Ketchup (TLP used Heinz Balsamic Vinegar, Basil & Oregano ketchup for added zing)

1 Tablespoon of Olive Oil or for the health conscious a couple of sprays of Fry Light

1 tbsp Soy Sauce

3 tbsp Hot Sauce (TLP used Dunn River Jamaican Hot Sauce)



1. First step is to brown the chicken. Heat the oil or cooking spray in a pan (preferably that has a fitted lid) and when hot add the onion and chicken pieces. Fry these for 5 minutes or so until the chicken starts to get a tan.


2. Next add the potatoes, carrots and the bay leaf and stir fry these for about 3 minutes so nothing sticks to the pan. Pour in all the stock and add a little bit of salt & pepper to taste.

3. Once the stock is boiling, put a lid on it and simmer for around 20 minutes until the potatoes are soft in the middle and the chicken is cooked through. Also put in the asparagus and sugar snap peas at this point and cook them through for another 3 minutes.


4. If you can still find it, lift the bay leaf out and replace with the fresh tarragon or thyme, the lemon juice and crème fraiche and stir completely through so everything is mixed nicely.

5. Serve to your guests directly from the pan.

This Little Piggy Cooked
Chicken & Spring Vegetable Cassarole

Casseroles aren’t just for the colder months, this light version showcases the best of British spring vegetables in a sauce packed with flavour but relatively low on fat. A great one pot meal.


Serves 4



4 Boneless & Skinless Chicken Thighs (the tastiest cuts of chicken for a casserole)

700g New Potatoes , cut in half for a comfortable mouthful

1 White Onion, chopped

1 Tablespoon of Olive Oil or for the health conscious a good couple of sprays of Fry Light

200g Carrots, sliced

200g Sugar Snap Peas (or Mangetout Rodney) as they come

250g Asparagus, sliced

1 Bay Leaf

Handful of Fresh Tarragon or Thyme, both go equally well with chicken

200ml Crème Fraiche

½ Pint Chicken Stock


This Little Piggy Cooked
Spanish Chicken

Spanish Chicken with Chorizo & Spuds


When you’re missing the summer nights in Barcelona and want to get the holiday feeling back, this extremely simple dish packed full of Espana flavours will do the trick.


Serves 2-3



6 Chicken Thighs, skin on

250g New Potatoes, chopped into chunks

1 Red Onion, chopped

225g Chorizo, chopped into chunks

1 Garlic Clove, crushed

1 tbsp Paprika

1 Tablespoon of Olive Oil

1 tbsp Dried Oregano


1. Preheat the oven to 220c. Obtain a large roasting tray and pour in the olive oil. Swirl it around so it covers the base. Take each chicken thigh and rub the skin side in the oil so it’s nice and coated then place them skin side up around the tin.


2. The rest of the main ingredients can be roughly chopped into cubes and then spread around the chicken.

3. Sprinkle the oregano and paprika over all ingredients and place the crushed garlic on the chicken before slipping into the hot tomb of the oven and roasting for an hour.


4. Around halfway through cooking take the tray out and give it a bit of a shake. If it’s dried out then feel free to add more oil although the chorizo should be doing it’s Spanish thing and be releasing lovely hot red oil that the other bits will be splashed in.


5. Once the hour is up, all ingredients will be crispy and ready to be served. Try and get an element of each on one fork……..Spanish heaven.

  • Preheat the oven to 200c. Zest your lemon over the naked chicken and squeeze the juice out all over it. Add a few drops of the Garlic Olive Oil to help coat the chicken then sprinkle the Thyme and Oregano then flip it back and forth until all of it is covered.

      Whack this in the oven for 15-20 mins,                     depending on thickness of chicken.


  • Put the rest of the Garlic Olive Oil in a pan and slowly heat the crushed garlic clove until starting to sizzle.

  • Splash in the white wine and chicken stock and stir the garlic from the bottom of the pan before adding the butter beans. Turn the heat up as high as it will go as you now want to a) burn off the alcohol from the wine (yeh I know, bizarre!) and b) reduce and thicken so it turns into a nice thick sauce for the beans. This should take roughly 5 minutes but keep an eye so the beans don’t stick to the bottom.


  • Once you’re happy with the consistency, mix in the tomatoes and parma ham and the base to rest your weary chicken on is done.


  • When the chicken is well and truly cooked, serve immediately on top of the butter beans and devour.

This Little Piggy Cooked
Tuscan Chicken

Lemon & Thyme Chicken with Tuscan Butter Beans


On a muggy summers day you don’t want to be slaving over a hot oven for any length of time but you want the burst of summer flavours in a simplistic meal – enter this little number.


Extremely low in fat as the flavour purely comes from herbs and lemon juice, it’s a beach body ready recipe to boot.


Serves 1




1 Free Range Chicken Breast

1 Tablespoon of Olive Oil flavoured with Garlic

100g Butter Beans, drained

1 slice Parma Ham

25g Sun Dried Tomatoes, chopped

1 Garlic Clove, crushed

50ml Chicken Stock

50ml White Wine (try and make it Italian and it’s truly an Italiano dish)

Zest & Juice of half a Lemon

1 tsp dried Thyme

1 tsp dried Oregano

Salt & Pepper to season


© 2014 mumsthewordcreative.com /  Wix.com

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