| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts; skin on seasoned in |
|
|
; Caribbean Light |
|
|
; spices |
| 3 |
|
Onions; peeled and finely |
|
|
; chopped |
| 1/2 |
tb |
Vegetable oil |
| 50 |
g |
Butter |
| 3 |
|
Cloves garlic; peeled and finely |
|
|
; chopped |
| 1/2 |
tb |
Tomato puree |
| 2 |
|
Red chillies; diced |
| 2 |
sl |
Hot pepper |
| 1/2 |
tb |
Turmeric |
| 1 |
l |
Chicken stock |
| 4 |
|
Tomatoes; chopped |
| 2 |
tb |
Natural yoghurt |
|
|
Little grated ginger and fresh thyme |
| 400 |
g |
Green banana ratatouille; (see recipe) |
|
|
Salt and pepper |
INSTRUCTIONS
Sweat the onions in a little oil and butter until soft. Add the
garlic and sweat for a further minute.
Add tomato puree, chillies, hot pepper and chilli powder. Sweat for 2
minutes and add the chicken stock, tomatoes and natural yoghurt. Fry
the chicken breast in the remaining oil and butter until lightly
coloured. Add to the sauce in the oven for approximately 10 minutes
until just done. Remove the chicken and reduce the sauce until thick.
Place the ratatouille stew in the middle of the plate. Cut the chicken
breast into 3 and arrange on top.
Adjust seasoning of the sauce if necessary and pour on top of it.
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Converted by MM_Buster v2.0l.
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