Page 37 - CMC Recipe Book

Method
Lightly brown the chicken in either a frying pan or in a hot oven. And place to one side.
In a suitable pan, lightly sweat the onions to soften them.
After 4-5 minutes add the garlic purée, grated carrot and grated courgette and cook for a few minutes.
Add the tomato purée and mixed herbs cook for 2 minutes.
Add the chopped tomatoes and simmer for 25 minutes. Adjust the seasoning when the sauce is cooked.
Add the sauce to the chicken and cook in a hot oven for approximately 30 minutes or until the chicken has reached a core temperature of 75°C.
TIP : if the students do not like the vegetables you can blend the sauce to hide them and they will never know.