Name: Chipotle chicken chilli wedges
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Ingredients: 4 large potatoes (cut into wedges); 1 large (or 2 small chicken breasts cut into chunks); 2 shallots (finely chopped); 250 g approx passata; 2 tbsp balsamic vinegar; 1 tbsp worcestershire sauce; 1 tbsp sweetener (I use powdered Stevia); 1/2 tsp chipotle chilli powder; 60 g grated cheddar; Frylight; salt and pepper

Description

Tastes so good as a ‘junk food’ dinner!

Syn-free

Ingredients

Scale

4 large potatoes (cut into wedges)
1 large (or 2 small chicken breasts cut into chunks)
2 shallots (finely chopped)
250 g approx passata
2 tbsp balsamic vinegar
1 tbsp worcestershire sauce
1 tbsp sweetener (I use powdered Stevia)
1/2 tsp chipotle chilli powder
60 g grated cheddar
Frylight
salt and pepper

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Instructions

Spray the wedges generously with Frylight and season with salt and pepper, and pop into the oven for 35 minutes.
In the meantime, fry the shallots until softened, then add the chicken and stir fry until you can’t see any pink.
Add the passata, vinegar, worcestershire sauce, chilli powder and sweetener, bring to a simmer, then cook gently for about 15 minutes.
When the wedges are cooked, place in an ovenproof dish, pour over the chicken mixture and grate the cheese over the top.
Oven bake for 10 minutes until the cheese has slightly browned.

Prep Time: 10 minutes
Cook Time: 1 hour