Ingredients For the chicken 750 g chicken thighs and lovely legs
½ green capsicum, chopped
1 small stick celery
½ red chili or chili powder
75 g mushroom, cut into quarters
½ tin tomatoes
Bit of pepper
60 g Ramen noodles (or you could use spaghetti
For the salad 1 tub coleslaw - I used Woolworths
45 g almonds
1 ripe pear, grated or cut into pieces
1 tbsp chives, chopped (optional)
Method For the salad
Bake the almonds in the oven for about 15 minutes or alternatively, dry fry them for a few minutes in a frypan.
Add the almonds to the bought coleslaw (you can of course make your own coleslaw).
Mix in the chives, and the pear, and put aside till you are ready to serve the meal.
For the chicken
Cut the thighs in half and trim the fat off.
Brown the chicken in some oil.
Remove the chicken and add the onion and cook for 2 minutes.
Add the green capsicum, celery, chili, and mushrooms to the pan.
Add the tomatoes and cook for 10 minutes, taking care it does not dry out.
Add some pepper.
Preheat the oven to about 160°/140° fan forced.
Meanwhile, while the vegetables are cooking, break the Ramen noodles in half and boil in water as per packet instructions.
Transfer the drained noodles to a casserole dish, and add the chicken back into the vegetables.
Add the chicken to the noodles, and stir.
Cover and bake in the slow oven for 1¾ hours - you MAY have to add some stock before this so that there is liquid in the dish.
I added some stock and also added a bit more half way through baking.
Add the coleslaw, nuts and pears for a delicious meal!