This recipe is from @COPSDog – COPS co-founder Christine Fulton, the wife of P.C. Lewis Fulton who was murdered in Glasgow in 1994. Christine went on to co-found Care Of Police Survivors (COPS) in 2003 as the Charity’s first President.
Having trained as a Chef, she worked in Glasgow before she married. She often despairs that her teenage son seems to exist almost entirely on Peperoni Pizza or sausage rolls (from a well-known baker’s chain) and her partner’s favourite dish is Spam and tinned green beans!*
*Stu wishes to respond to this – “She is an excellent cook, as can be ascertained from my ever expanding waist line. Don’t believe the bit about the Spam & Green beans (I only get them for a special treat)”.
COPS is a UK registered charity dedicated to helping the families of police officers who have lost their lives on duty, rebuild their lives. It aims to ensure that survivors have all the help they need to cope with such a tragedy, and that they remain part of the police family.
COPS enables survivors to help survivors. Only another survivor can fully understand what new survivors endure, and that shared experience is the basis for the peer support programme.
COPS aims to build a network of survivors around the UK, developing the capability of having a local survivor as soon as required. The extent of help provided will be controlled by the new survivor. Sometimes an understanding listener is needed. Sometimes more practical help is required. Whatever the need, COPS will be able to put survivors in touch with those who truly understand.
SESAME CHICKEN WITH SPICED RICE
Note – If you want to be healthy you can bake your chicken and use crème fraiche and low fat spread but it won’t taste quite as nice. You can of course boil a portion of rice if you prefer but why bother when a microwave bag is so quick and easy!
Serves: Serves one but easily multiplies to serve more
- Large chicken breast, skin removed
- One bag of microwave boiled rice
- Desert spoon plain flour
- Desert spoon sesame seeds
- Knob of butter or garlic butter
- Chilli powder
- Ground Ginger
- Single cream
- Little oil for frying
- Salt & pepper
- Small bag or a plate
- Frying pan
- Mix flour, sesame seeds and a little salt and pepper together on a plate or in a small freezer bag.
- Add chicken breast and coat in mixture.
- Heat oil in a frying pan and gently cook the chicken breast for 8 – 10 minutes till golden, turning occasionally.
- When chicken is nearly ready cook the rice and empty into a bowl and add the butter. Give it a good stir as the butter melts so it coats each grain of rice then add a good shake of paprika, chilli and ginger stirring till mixed. Add more paprika if required to give a nice colour and more spice if you like it hotter.
- Put rice on a plate and place chicken breast on top.
- Quickly stir some cream into the pan scraping up any bits that have stuck to the bottom. As soon as it starts to boil, pour over the chicken.
- If you can be bothered, sprinkle a little chopped parsley over the top and serve.