Sausage Chilli
with Mexican Spiced Chicken
Cook once, with a twist for lunch. Cook an amazing dinner as usual then create a new twist on the recipe to create something different for lunch the next day! For dinner, enjoy our delicious Mexican-style sausage chilli, then whip up a flavoursome Mexican-spiced chicken salad for lunchtime. Double deliciousness.
The Nutritional Values table below is only for the dinner portion.
The Nutritional Values for the lunch portion are as follows;
Serving Size: 475.75 KJ:2359 Kcal:561.5 Fat:17.65 Sat Fat:4.38 Carb: 39 Sugar: 4.04 Protein:57.63 Salt: 1.2The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Caramelised Onion Sausages
4
British Chicken Thighs
1
Red Onion
1
Bell Pepper
(May contain Celery)
1
Black Beans
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Chicken Stock Paste
120
Bulgur Wheat
1
Coriander
1
Lime
2
Medium Tomato
1
Brown Rice & Quinoa
Not included in your delivery
200
Water for the Bulgur
Nutritional information
Utensils
Instructions
Arrange the sausages on one half of the lined baking tray and the chicken on the other. Season the chicken with salt and sprinkle on half the Mexican spice. Drizzle on some oil and rub the spice over the chicken.iIMPORTANT: Wash your hands and equipment after handling raw meat. Grill the sausages and chicken until browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: The meats are cooked when no longer pink in the middle.
Peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the black beans in a sieve. Heat a splash of oil in a saucepan over medium heat. Add the onion and pepper. Stir and cook until softened, 3-4 mins. Add the remaining Mexican spice, the chopped tomatoes and half the stock powder. Simmer until the sauce is thick and tomatoey, 10-12 mins.
Boil the water (see ingredients list for amount) in a saucepan over high heat. When boiling, stir in the bulgur wheat and remaining stock powder. Bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Roughly chop the coriander (stalks and all). Zest, then halve the lime. Chop the vine tomatoes into small chunks and pop in a bowl. Stir in half the lime zest and then add a good squeeze of juice. Add half the black beans and half the coriander. Dress with olive oil and stir together. Keep the salsa refrigerated for tomorrow’s lunch. TIP: We will add salt tomorrow to stop the salsa getting soggy!
Stir the remaining black beans into the sauce and heat until piping hot. Remove the cooked meats from the grill. Chop the sausages into bite sized pieces. Set chicken to one side for lunch. Stir the sausage into the sauce with the remaining coriander. Fluff the bulgur up with a fork and stir in half the remaining lime zest and a squeeze of juice. Share between your bowls topped with the sausage chilli. Enjoy!
LUNCH TIME Stir the remaining lime zest into the brown rice and quinoa and split into two portions. Slice the chicken and pop on top of the rice and refrigerate. Serve at room temperature or heat through until piping hot. Season the salsa to taste with salt and pepper and spoon over the chicken and rice. Lunch is Ready!
