Smoky Red Pepper Chicken
Goes beautifully with green beans and rice or new potatoes.
- 3 x Chicken breast fillets
- 200ml Double cream
- 200ml Milk
- 3 x Bay leaves
- 1 x Onion
- 1 x Medium Red Pepper
- 2 Table Spoons of Ground Almonds
- Fresh basil leaves
- 3 x Garlic Cloves
- Sprinkle of Nutmeg
- Nigella seeds.
- Juice of a lime
- Mix double cream and milk in a pan. Add a sprinkle of nutmeg, bay leaves, and peeled garlic cloves. Leave on a low heat to simmer and stir occasionally.
- Meanwhile, chop an onion and fry with butter on a low heat until soft and sweet.
- Transfer the onion into the garlic cream mixture.
- Add more butter to the pan the onions fried in. We'll be re-using the flavour for the chicken.
- Chop chicken breasts into goujons and add salt evenly, rubbing it into the chicken. Aim to coat the surface lightly but don't overdo it! Leave for 10 minutes to absorb.
- Cut a medium red pepper into small pieces. Fry together on medium heat and turn the chicken once it's browned. When it's all done the chicken should be browned evenly on all sides and the pepper should be soft and slightly charred.
- Add the lime juice and stir. Now sprinkle a very small amount of smoked paprika evenly onto the chicken and stir the pan. Be careful - the chicken should smell lightly char-grilled but not powerfully smoky.
- Transfer the chicken and peppers from the pan, juices and all, into the garlic cream mixture. Now add ground almonds and chopped fresh basil and allow to simmer for another 10-15 minutes so the flavours integrate.
- Serve topped with a sprinkling of nigella seeds and more chopped fresh basil.