Takeaway takeover

Turn a Saturday night takeaway into a healthier, tastier ‘fakeaway” instead

Fakeaway faves that are good for you

MEXICAN-STYLE CHICKEN WITH SPICED CORN & ZUCCHINI

PREP TIME: 20 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)

1 Tbsp sunflower oil

1 large brown onion, chopped 1 clove garlic, sliced

1 Tbsp chipotle sauce

400g can no-added-salt chopped

tomatoes

1 Tbsp apple cider vinegar

8 small (100g each) skinless chicken thigh fillets, trimmed of fat

100g (1/2 cup) SunRice Low GI Doongara Rice, cooked according to the packet instructions, to serve 2 Tbsp light sour cream, to serve Chopped coriander leaves,

to serve

2 large zucchini, sliced, steamed,

to serve

Spiced corn

2 small cobs corn, husk and silk

removed, halved crossways 2 tsp light margarine

3 tsp ground coriander

1 tsp smoked paprika

1 Heat the oil in a large, deep non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 6-7 minutes or until the onion softens. 2 Add chipotle sauce to pan and cook, stirring, for 1 minute. Add the tomatoes and vinegar and bring to a simmer over high heat. Reduce heat to medium and simmer, partially covered, stirring occasionally, for 10 minutes.

3 Add chicken to pan and cook for 10 minutes or until the chicken is cooked through, turning once.

4 Meanwhile, to make the spiced corn, bring a large saucepan of water to the boil. Add corn cobs and cook for 8-10 minutes or until tender. Combine the margarine, coriander and paprika in a small bowl. Drain corn and return to pan. Add margarine mixture to the pan so it melts on all sides of the corn.

5 Place the chicken and sauce into a serving bowl with rice and sour cream. Scatter with coriander leaves. Serve with steamed zucchini and spiced corn.