As part of our Aria Chef Culinary Skills Days, we dive into important topics like nutrition, hydration, sustainability, and the healing power of food. We’re thrilled to share a recipe from our latest “Food is Medicine” day. Recipe corner
Nutrition & Hydration Week
| Serves 4 Indian Spice Glazed Chicken
Our communities celebrated Nutrition and Hydration Week with engaging activities focused on healthy eating and hydration. Throughout the week, our teams encouraged residents to explore the benefits of a balanced diet, with special days like “Training Tuesday” for learning and “Fruity Friday” for enjoying delicious, nutritious snacks. Everyone had a wonderful time trying new foods and sharing ideas for maintaining a healthy lifestyle. It was a week full of learning, laughter, and a shared commitment to wellbeing.
Ingredients
Our new Aqua Burst hydration sweets
Indian Spice Glazed Chicken • 4 chicken thighs boned and skinned • 100g spice mix (ground chilli, cumin, garlic powder, ginger, coriander, black pepper) • 40ml vegetable oil
Vegetable Shavings Bhajis • 100g carrot shavings • 100g parsnip shavings • 50g courgette shavings • 50g onions finely sliced
Hydration plays a crucial role in overall wellbeing, which is why Aria Care is proud to introduce Aqua Burst – a range of delicious, vitamin-packed, sugar-free sweets designed to support residents’ hydration. Many residents face challenges with dehydration, as certain conditions make it harder for them to recognise thirst. Offering a few sweets between meals
• 30g spice mix (chilli powder, turmeric, salt) • 100g gram flour • 5g baking powder
Method
1. Marinate the chicken in some of the spice mix and allow to sit for 4-8 hours. 2. Preheat oven to 180°C.
6. Serve with rice. 7. Mix the shavings into a bowl, moisten with a little cold water, add the spice mix and mix well. 8. Mix the gram flour and baking powder together and stir gently into the mix. Add more water if too dry. It should be dry enough to form small balls with your hands. 9. Set the fryer to 180°C and carefully drop into the fryer. Cook until golden and crispy.
is an excellent way to boost hydration. During Nutrition and Hydration Week, our teams introduced Aqua Burst to residents, and they were a huge hit!
3. Roll the chicken tightly in cling film into a barrel shape, poach in simmering water for 20-25 minutes. 4. Remove from the water, remove cling film and cover with the remaining spice mix blended with some oil to form a glaze. 5. Bake in the oven for 20 minutes or until cooked.
18 | From The Heart | Issue 2
0808 281 6170 | ariacare.co.uk | 19
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