Lovely Spicy Chicken - tastes like KFC
|2||onion (Preferably Brown)|
|4||tomato cut into cubes (medium)|
|1⁄3||Cup||sour cream (Can be substituted with natural yoghurt)|
|2||Garlic Cloves (Thinly sliced)|
- Season the chicken with salt & pepper.
Heat the oil in a large heavy based saucepan over medium heat.
Cook half the chicken for 3-4 minutes or until golden.
Transfer to a tray lined with paper towel.
Repeat with remaining chicken.
- Add the onion and garlic to the pan.
Cook, stiring for 2-3 minutes or until golden.
Add the paprika and fennel seeds.
Cook, stiring for 1 minute.
Stir in tomato and stock.
Add the chicken.
Bring to the boil.
Reduc heat to low.
Cover and simmer for 50 minutes
Uncover and simmer for a further 25 minutes.
Remove from heat.
- Stir in sour cream & sprinkle with parsley.
On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.
Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.