Monthly Archives: February 2015

One Pot Chicken Chilli

Well it’s taken me a while to get back into blogging again and I have done so on one condition – I had to join Slimming World.

You see, for every recipe on this blog, I make and test it three times.  Now my hubby doesn’t eat desserts or cakes and I don’t want to be giving them to my kids every other day so ….. Well you guessed it.  I was eating my fair share and giving the rest away to my hubby’s co-workers.  Not the ideal way to live a healthy lifestyle.

One Pot Chicken Chilli

So Slimming World it is for the foreseeable future and hopefully more healthy meals on the blog with the occasional treat (or two).

This recipe for a one pot chicken chilli is a delicious family dinner and so tasty.  It is one of those meals that gets the juices flowing as it simmers away on the stove top.  It is hard to resist and that comes from someone who had to resist while taking these photos.
One Pot Chicken Chilli
I love using spices when I am watching the calories and one of my most pinned recipes is my chickpea and spinach curry so I thought this chicken chilli would be a good one to share with you.
I have stated that each portion is equivalent to 2 Syns and that is because I choose to use olive oil to fry the onions and peppers. I just find it easier than trying to use the low calorie spray.  I do use it for browning the chicken though.

If you have more success with the Fry Light oil then you could leave out the olive oil and use the low cal spray and the chicken chilli would be completely Syn free.

One Pot Chicken Chilli

One Pot Chicken Chilli

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

One Pot Chicken Chilli


  • Fry Light Cooking Spray
  • 1kg skinless and boneless chicken thighs
  • 2 tblsp olive oil
  • 1 onion, thinly sliced
  • 2 red peppers, sliced
  • 2 garlic cloves, finely chopped
  • 1 tblsp tomato puree
  • 400g can chickpeas, drained
  • 400g can chopped tomatoes
  • 300ml chicken stock
  • 3 red chillies, deseeded and finely chopped
  • 1 tsp Tabasco sauce
  • 100g baby spinach


  1. Cut the chicken thighs into smaller pieces about 3cm each.
  2. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over.
  3. Remove from the pan and set to one side.
  4. Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
  5. Once the onion is soft, add the garlic and fry for another couple of minutes.
  6. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
  7. Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
  8. Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.
  9. Serve with rice.

1. The reason the preparation time is so long on this recipe is because I use chicken thighs which tend to have quite a bit of fat on them. I take the time to trim this all off but if you wanted to save some time you could use chicken breasts which are much leaner. You would however compromise on the taste and tenderness of the meat.
2. I would try and get as much colour on the chicken in the browning process because chicken thighs can look a bit dull and grey if you leave this process out.
3. I have stated 300ml of chicken stock (I use 1 stock cube) but this will depend on the pan you use, if you use gas or electricity and how fast your simmer rate is. If the sauce looks too dry towards the end of cooking time – add more water. If there is too much liquid – take the lid off and simmer for a couple more minutes until you get the correct consistency.
4. How spicy do you like it?  This is a difficult one to put down in a recipe because there are so many different varieties of chillies out there.  I use a medium strength chilli but if you’re not sure then try with one less and add more the next time you make it.

One Pot Chicken Chilli



Almond Cake

A super simple, moist and delicious almond cake.  A perfect tea time treat.

You know those days when you fancy something sweet with your cup of tea but the cupboards are bare and you just can’t face a trip out to the shops.

Well I had one of those days yesterday.

I raided my cupboards and unearthed a selection of nuts and decided on making this simple and easy Almond Cake.
Almond Cake 3
The kids were horrified when it came out the oven.

“It looks like bread” and “it hardly has any icing on it” were just a few of the complaints.

Of course they couldn’t resist just a little nibble and that was all it took to convince them that it was delicious.
Almond Cake This almond cake is such a forgiving recipe and more often than not I have all the ingredients in my cupboard ready to go.

It is lovely and light and thanks to the Quark it is lower in fat than your average cake recipe.

Perfectly delicious for any tea time treat!

Almond Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 10 - 12 slices

Almond Cake


  • 115g butter
  • 115g caster sugar
  • 2 large eggs
  • ½ tsp almond extract
  • 150ml quark (or plain yogurt)
  • 170g self raising flour
  • 50g ground almonds
  • ½ tsp bicarbonate of soda
  • For the icing
  • 6 tblsps icing sugar
  • 1 tblsp warm water
  • 4 tsp flaked and toasted almonds


  1. Preheat the oven to 180°C (350°F, Gas 4).
  2. Grease and line a loaf tin (23cm x 12cm).
  3. Cream the butter and sugar together until pale and fluffy.
  4. Add the eggs, almond extract and quark and beat again until well combined.
  5. Add the flour, ground almonds and bicarbonate of soda to the wet mixture and beat together until just combined.
  6. Spoon the mixture into the loaf tin.
  7. Bake in the centre of the oven for 35 - 40 minutes.
  8. Remove loaf from tin and leave to cool on a wire rack.
  9. Sieve the icing sugar into a small bowl.
  10. Add the water and mix with a spoon until the correct consistency has been achieved.
  11. Spread the icing over the loaf with a palette knife.
  12. Sprinkle the flaked almonds over the top.

1. I use a fan assisted oven which I set to 160°C. All ovens vary so get to know your own oven and adjust the timings accordingly.
2. I have given the measurements for the loaf tin which I use. If you use a different size the cooking time will be different. Test your cake for doneness about 10 minutes before the stated time.
3. Use butter which is at room temperature so that it is easy to cream together with the sugar.
4. I have given the measurement for the almond extract which I use but every brand will be different. There is also a difference between almond extract and almond essence so my advice would be to add a few drops at a time and then taste. It is far easier to add more than to ruin the cake because you have added too much flavouring.
5. When adding the water to the icing sugar, do so in small increments to get just the right consistency. If the icing ends up too runny then add some more icing sugar to the mixture.
6. Add the nuts as soon as you have iced the cake so that they stick to the top of the cake.
7. This cake will start to dry out after about the second day so eat up quickly and enjoy 🙂

I am submitting this delicious recipe over to the lovely ladies at ….

Supergolden Bakes for the weekly Cook Blog Share  linky


Honest Mum for the weekly Tasty Tuesdays linky.

and A Mummy Too’s Recipe of the Week link up


Pink Tulips

Related Posts Plugin for WordPress, Blogger...