- 2 tbsp rapeseed oil
- 4 skinless and boneless chicken thighs by Sainsbury's
- 200 g cream crackers by Sainsbury's, broken up
- 3 large eggs, beaten
- 100 ml soda water
- 2 carrots, sliced into semi circles, 1cm in width
- 2 sticks of celery, chopped into diagonal slices, 1cm in width (measure)
- 750 ml chicken stock by Sainsbury's
- 75 g spaghetti, broken up
- 175 g green beans, trimmed and halved
- 1 tbsp dill, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- A squeeze of fresh lemon juice
Warm 1 tbsp of olive oil in a large, heavy bottomed pot over a medium heat. Add the chicken and sear on one side, untouched, for 4 minutes, followed by the other side for another 4 minutes. Remove from the pan and cover with foil. Set aside.
In a food processor, blitz the crackers until they are a fine crumb. In a large mixing bowl, combine the eggs, soda water and all the pan juices left from searing the chicken. Add the cracker crumbs, season well, and then mix until completely combined. Leave in the fridge uncovered for 15 minutes.
Meanwhile, wipe the pan clean and add the other tbsp of oil. Add the carrots and celery and cook on a medium heat for 5 minutes until softened slightly. Add the stock plus 750ml of water and bring to a boil and then cover and simmer. Remove the cracker mix from the fridge and with wet hands, shape into 18 balls. Add the balls to the pot of vegetables and stock, cover and leave to simmer for 15 minutes.
Take the chicken thighs and use two forks to shred them. Remove the lid from the pot and add the chicken, spaghetti and sliced green beans, replacing the lid and leaving to simmer for another 8-10 minutes, or until the spaghetti is just cooked.
Just before serving, stir through the dill, parsley and a squeeze of lemon juice, then season to taste.