Sweet and crunchy chicken
A perfect post-dialysis meal that can be made in advance, cooled and refrigerated to be re-heated (within 2 days) for dinner.
Chef
Ingredients
250g skinless and boneless chicken thighs, cut into 1 inch chunks
10g plain flour
Black pepper
40g marmalade
40g cornflakes, crushed
400g tinned potatoes
160g frozen mixed vegetables
Reduced-salt chicken gravy granules, made upper instructions for 2 portions (approximately 2 heaped teaspoons)
Method
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Step 1
Preheat oven to 180°C. Put the flour and pepper into a shallow dish and coat chicken with it. Put marmalade into a second shallow dish and cornflakes into a third.
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Step 2
Dust the excess flour off the chicken pieces then roll in marmalade and then cornflakes. Place onto a non-stick baking tray.
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Step 3
Put chicken into the oven and bake for 20 minutes until golden. Boil vegetables and potatoes in plenty of water, drain and discard the water.
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Step 4
Serve the potatoes, vegetables and chicken into 2 portions and top with the gravy.
Food facts
The potatoes are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of potatoes, a high potassium ingredient, this recipe is low in potassium, when following the quantities and serving sizes stated. This recipe is also low in phosphate, however it does contain some phosphate, provided by the chicken, therefore if you have been prescribed a phosphate binder then you should take as directed.
This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.
A perfect post-dialysis meal that can be made in advance, cooled and refrigerated to be re-heated (within 2 days) for dinner.