Name: Tangy tropican Chicken
Description: Chicken in a tangy sauce with vegetables and pineapple
Accomplice: Indian bread or rice
Recipe: Marinate the chicken with salt and pepper for 45 mins add few table spoon of orange juice as well, I happen to run out of lemon so I used freshly squeezed orange juice. Now chop some garlic and ginger and cubes of onion, capsicum carrots and baby corn. also chop a handfull of fresh pineapple. Toss some dry red chillies and black pepper corns into a grinder and coarsly grind them together. In a pan heat some olive oil and stir fry garlc and ginger followed by all the vegetables, saute them till the vegetables starts getting caramalised. Now add chicken and let the whole thing simmer as the chicken starts to sweat. Add salt to taste and add half a cup of chicken stock if available also add the remaning orange juice. Give the dish 30 mins to simmer so the chicken gets done, add some mixed hebs and corsly grounded pepper and chillies, add the pineapple cubes about 10 mins before you are ready to take the pan off the fire.
Serve hot with Inidan bread like naan or rice.
Comments: Make sure the orange juice is not to sour and do not bring the dish to boil after adding it. Another of my favorite chicken pineapple combo is a salad which is super simple to put together. Add freshly chopped pineapple to cubes of cold chichen breast to this add and a pinch of salt, honey and mix it with spoonful of mayonaise, add pepper and garnish it with mint leaves. Its a great one for the approching summers ...bon apetite
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