| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Kerr |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Light olive oil with a dash of toasted |
|
|
; sesame oil |
| 4 |
|
6 oz chicken breast halves; skin on |
| 1 |
bn |
Green onions; trimmed and chopped |
|
|
; fine |
| 3 |
|
Cloves garlic; bashed, peeled and |
|
|
; chopped |
| 1 |
|
Red; yellow and green |
|
|
; bell pepper, cored |
|
|
; seeded and diced |
|
|
; fine |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Freshly ground sea salt |
| 1 |
c |
De-alcoholised white wine |
| 4 |
oz |
Mushrooms; thinly sliced |
| 2 |
tb |
Fresh coriander |
| 1 |
tb |
Cornstarch mixed with 2tbsp of; (slurry) |
|
|
; de-alcoholised white wine |
| 1/4 |
c |
Strained yoghurt |
| 4 |
|
Baked sweet potatoes; seasoned with |
|
|
; cardamom |
| 1 |
lb |
Broccoli florets; steamed |
INSTRUCTIONS
Heat the oil in a medium skillet on medium heat and fry the chicken
for 2 minutes on each side. Remove from the pan, strip off and
discard the skin, and set aside.
In the same skillet, fry the onions, garlic and diced bell peppers
for 1 minute. Return the chicken breasts to the pan, sprinkle with
the pepper and salt, cover, and cook for 5 minutes. Transfer the
chicken and vegetables to a warm plate.
Deglaze the skillet with the wine. Stir in the mushrooms and
coriander and boil for 1 minute. Remove from the heat, stir in the
cornstarch slurry, return to the heat, and bring to the boil for 30
seconds to thicken and clear.
Remove from the heat and lightly but thoroughly stir in the strained
yoghurt. Return to a very low heat, add the reserved chicken and
vegetables, and heat through. Divide the sauced chicken and
vegetables on plates with sweet potato and broccoli on the side.
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