2 – 3 Chicken thighs
150g Soft Cheese
300g assorted mushrooms
1 small onion chopped
1 small leek chopped
2 stalks of celery chopped
1 – 2 cloves of garlic
1/2 Tsp veg stock powder
1/2 Tsp chicken stock powder
1/2 Tsp za’atar or any other herb mix you prefer
1 Tbsp fresh parsley chopped or a tsp of dried
1/2 Tsp salt
shake of cayenne
Black Pepper to taste
3 Tbsp Ground Almonds
Chop the celery, leek, onion and garlic, slice the mushrooms and place in a slow cooker or casserole with the stock powders, herbs and seasonings. Mix in the cream cheese and add water.
Place the chicken thighs into the dish and stir to coat. If needs be add more water until everything is covered.
The chicken thighs can be bone in and skin on.
Cook on high [slow cooker] or in a moderate oven C190 until the chicken is cooked through. If using chicken with skin and bone still on then carefully remove the pieces and remove and discard the skin and bone. Return to pot. Add the ground almonds and cook for another 20 mins or so.
Serve with rice and green beans.
The ground almonds thicken the sauce and add a lovely creamy texture and taste.
You can also use this as a pie filling or add more or different vegetables as you prefer.
mortsmorsels 