Wednesday, 27 July 2011
Recipe: Easy Chicken Tangine
This dish is surprising light and refreshing for a chicken and rice dish and is ideal for a summer supper.
Ingredients - (serves 2)
1 tbp olive oil
2 chicken breasts, cut into 1/2 or 3rd's depending on size
1 small onion, peeled and chopped
1 red pepper, de-seeded and chopped
1 tsp grated ginger
1/2 tsp turmeric
1/2 tbsp honey
200g (3 medium sized) carrots, peeled and cut into sticks
small bunch of parsley, roughly chopped
2 lemon wedges to serve
Heat the oil in a pan with a lid. Add the chicken and fry quickly until lightly browned on both sides.
Add the onion, pepper and ginger and fry for 2 minutes.
Add 75ml water, the turmeric, honey and carrots and season well.
Bring to the boil, cover the pan with the lid and simmer for 30 minutes until the chicken is tender. Keep an eye on how much liquid and add a splash of hot water if it seems too dry.
Uncover and increase the heat for 5 minutes to reduce the sauce a little.
Sprinkle with parsley (or dried) and freshly squeezed lemon and serve with Jasmin rice.