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Caribbean Chicken
  • Serves 4
  • UNITS: 2.5 per serving
  • FAT POINTS: 3.5 per serving
  • CALORIES: 302 per serving
  • 4 x 4oz/113g skinned chicken joints
  • 2oz/56g chopped onion
  • 3oz/84g chopped green pepper
  • Half a pint/300ml chicken stock
  • 2 tinned pineapple rings in own juice plus 2 tablespoons of the juice
  • 2 teaspoons cornflour
  • 2 teaspoons tomato ketchup
  • 2 teaspoons curry powder
  • 1 medium banana
  • Salt and pepper to season
  1. Pre-heat oven to 180C/350F/Gas mark 4
  2. Brown chicken joints in a non-stick pan and place in a casserole dish. brown the chopped onions and pepper inthe pan and add to the casserole
  3. Blend cornflour with the pineapple juice, pour stock into the pan and add pineapple, cornflour and juice, ketchup, curry powder and salt and pepper
  4. Bring to the boil and pour over the chicken. Bake in the oven for 1 hour or until chicken is tender.
  5. Peel banana, slice in half lengthways, cut into small pieces and stir into the sauce before serving
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