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A creamy and comforting bake, with a crunchy crumble on top!
500g Chicken Thighs (chopped)
1 tbsp Butter
1.5 tsp Paprika
1 tsp Cayenne
1 tbsp Double Cream
75g Cream Cheese
Salt & Pepper (to taste)
75g Ground Almonds
50g Grated Parmesan
Pre-heat the oven to 180°C
Fry up the chicken and leek in butter and add the seasoning.
When the chicken is cooked through, add the cream and cream cheese and mix together.
Pour the chicken and the mixture into an ovenproof dish.
Mix the ground almonds, grated parmesan and butter together and scatter over the chicken.
Bake in the oven at 180°C until golden and bubbly.
Low-Carb Chicken & Leek Crumble
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Making it easier to adopt a low-carb lifestyle.