Yinarr Meal Pantry

​INGREDIENTS

​

2 chicken breast or boneless thigh
2 cups of spinach (mix it up a bit by substituting Choi sum, Bok Choi or Pak choi)
2 red onion, diced
2 egg whites
4 garlic cloves
Salt and pepper
25g Ghee
1 cup canned diced tomatoes
1 teaspoon Agave Nectar

METHOD​
1. Combine the chicken, spinach, half the red onion the egg white, 3 cloves of garlic and the
seasoning in a small food processor and pulse to finely chop or until the mix comes together.
2. Divide the mix into six portions, roll each tightly in cling wrap and securely tie the ends.
3. Bring a saucepan of water to the boil and reduce to a medium heat. Add the sausages and poach for 8 minutes. Remove the sausages from the water and unwrap from the glad wrap.
4. Heat an oiled pan over high heat and panfry the sausages for 3-4 minutes, turning to brown all sides evenly. Add the butter to the pan to melt and spoon over the sausages.
5. Dice the remaining garlic clove and sweat in an oiled pan over medium heat with the remaining onion. Add the tomatoes and Agave to the pan and simmer over a low heat for 3 minutes.
6. Serve the sausages with tomato sauce on the side.