Potato fritters
Similar to potato rösti and hash browns, these fritters make an excellent base for your favourite toppings at brunch or breakfast. We've opted for fried eggs and avocado
Diet cola chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 1 tsp olive oil
- 640g boneless and skinless chicken thighs
- 1 onionfinely chopped
- 300ml chicken stock
- 2 garlic clovesfinely chopped
- 1 red pepperdeseeded and cut into chunks
- 1 yellow pepperdeseeded and cut into chunks
- 1 tsp dried oregano
- 1 tsp light brown soft sugar
- ½ tsp mustard powder
- 1 tbsp Worcestershire sauce
- 3 tbsp tomato purée
- 330ml diet cola
- 2 tbsp reduced-salt-and-sugar ketchup
- 2 spring onionstrimmed and finely sliced
Nutrition: Per serving
- kcal290
- fat12g
- saturates3g
- carbs10g
- sugars9g
- fibre4g
- protein34g
- salt0.64g
Method
step 1
Heat the oil in a large non-stick saucepan over a high heat. Season, then brown the chicken thighs all over for 4-5 mins. Remove with tongs and set aside on a plate.
step 2
Lower the heat, add the onion to the pan and cook for 8-10 mins until softened, adding a splash of stock if needed to prevent burning. Stir in the garlic and cook for 1 min until fragrant, then add the yellow pepper.
step 3
Stir in the oregano, brown sugar, mustard, Worcestershire sauce, tomato purée, diet cola, remaining stock and ketchup. Bring to the boil, then reduce the heat, add the chicken back to the pan and simmer for 10 mins, covered, until the chicken is cooked through.
step 4
Turn the heat up and bubble for 10 mins until the sauce has reduced and thickened slightly. Serve sprinkled with the spring onion over rice or pasta.
