Name: David's Chilli Chicken Dream
Ingredients: 1 bn Spring onions; 1 Butternut squash; 200 ml Hot vegetable stock; 2 Chicken breast fillets; about 300 g/10; ; 1/2oz, skin removed; 2 tb Vegetable oil; 1 ds Soy sauce; 1 ds Worcestershire sauce; 125 ml White wine; 15 g Butter; 200 ml Double cream; 1 ts Dijon mustard; 1 tb Chopped mixed fresh chervil and dill; 1 277 gram can express long grain rice; drained; 1 Orange and 1 yellow scotch bonnet; seeded and thinly; ; chillies, sliced; 2 Cardamom pods; crushed; Salt and pepper; Icing sugar; to dust; Fresh parsley sprigs; to garnish

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Ready, Steady, Cook 2	1	servings

INGREDIENTS

1	bn	Spring onions
1		Butternut squash
200	ml	Hot vegetable stock
2		Chicken breast fillets; about 300 g/10
		; 1/2oz, skin removed
2	tb	Vegetable oil
1	ds	Soy sauce
1	ds	Worcestershire sauce
125	ml	White wine
15	g	Butter
200	ml	Double cream
1	ts	Dijon mustard
1	tb	Chopped mixed fresh chervil and dill
1		277 gram can express long grain rice; drained
1		Orange and 1 yellow scotch bonnet; seeded and thinly
		; chillies, sliced
2		Cardamom pods; crushed
		Salt and pepper
		Icing sugar; to dust
		Fresh parsley sprigs; to garnish

INSTRUCTIONS

1 Chop 3 spring onions and cut the remainder thinly lengthways.
2 For the Soup: Cut the squash into large pieces, remove the seeds and peel
off the skin. Cut the flesh into smaller chunks, place in a shallow
microwave proof dish and add 3 tbsp water.
3 Cover the dish with plastic film and pierce a few holes in the top. Then
microwave on high power or 800W for about four minutes, or until tender.
4 Place the cooked squash in a food processor with 1 chopped spring onion
and vegetable stock and blitz until smooth. Season and pour into serving
bowls.
5 For the Chicken Dishes and Rice: Loosely wrap one piece of chicken in a
piece of plastic film and beat with a rolling pin to flatten out slightly.
Heat a griddle pan, drizzle 1 tbsp vegetable oil over both sides of the
flattened chicken and place in the pan.
6 Cook the chicken for two minutes on each side, sprinkle over the soy and
Worcestershire sauces and 50ml/2fl oz white wine. Cook the chicken for 4-6
minutes, turning occasionally, or until the chicken is cooked through.
7 Cut the other piece of chicken into chunks. Heat 1 tbsp vegetable oil and
butter in a wok, add the chicken pieces and cook for six minutes, until
browned and cooked through. Remove the chicken from the pan and warm. Add
75ml/2 1/2fl oz white wine to a wok and simmer.
8 Add 50ml/2fl oz double cream and remaining chopped spring onions and
simmer for 3-4 minutes to reduce. Return the chicken to the pan, add the
mustard and chopped mixed herbs, season and stir.
9 Spoon half the rice into a pan, pour over enough boiling water to cover
and cook according to the instructions. Drain the rice and spoon into the
middle of a large serving plate.
10 Add the spring onions and chillies on one side of the plate and sit the
griddled chicken on top. Spoon the chicken in sauce onto the other side of
the plate and garnish with parsley sprigs.
11 For the Rice Pudding: Place the remaining rice in a microwave proof
bowl. Add 150ml/ 1/4 pint double cream and the cardamom pods, dust with
icing sugar and stir. Cook in the microwave on High power or 800W for about
three minutes, or until heated through.
Converted by MC_Buster.
Per serving: 1209 Calories (kcal); 41g Total Fat; (29% calories from fat);
18g Protein; 202g Carbohydrate; 33mg Cholesterol; 312mg Sodium Food
Exchanges: 12 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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