“This recipe should be suitable for diabetics as it is low in fat and has a low GI rating.”
Ingredients:
1 large onion, chopped 2 garlic cloves, crushed 1 tablespoon vegetable oil 3 chicken thigh fillets, trimmed of excess fat & cut into bite sized pieces 2–3 teaspoons Screaming Seeds ‘Outback Blend’ 1 sweet potato, peeled & cut into bite sized chunks 500 ml chicken stock ˝ cup frozen peas (not minted)
Method:
Take wok or large heavy based pan and add onion and garlic with the oil and sauté gently until the onion is transparent
Add chicken and Screaming Seeds ‘Outback Blend’ and sauté gently for another 4–5 minutes
Add sweet potato and mix well
Pour in chicken stock, stir well and increase heat to bring to the boil. Once boiling turn down heat to bring to brisk simmer. Simmer until sweet potato is cooked through and some liquid has evaporated
Add peas for the last couple of minutes cooking time for a little contrasting colour
If required add a little flour and water paste to thicken (personal taste)
Serve immediately with steamed basmati rice
Recipe kindly donated by … Howard Gibbon & Rae King, Jerra Bomberra, NSW
Alternative Screaming Seeds spice blends to try in this delicious and simple recipe are:
Garam Masala Kashmiri Krush Virgin Island Mix Desert Cajun Rub Moonlight Dreaming Dukkah Bengal 5 Spice
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