John Myers
Ingredients for 4 servings:
- 400 g chicken breast fillet(s), but turkey can also be used
- ½ lime(s), juice
- 1 tsp, heaped sambal oelek
- 3 tbsp oil
- 1 m.-sized onion(s)
- 2 garlic cloves
- Bell pepper(s), half each of red, green and yellow
- 2 tomatoes
- 50 ml vegetable stock
- 50 ml white wine
- 1 tbsp apricot jam
- nutmeg
- Paprika powder, hot
- salt and pepper
- 1 tbsp tomato paste
- 20 g sugar snap peas
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
based on a recipe from Grenada
Mix the lime juice, 1 tablespoon of oil, a good pinch of salt, the tomato paste, and the sambal oelek to make a marinade. Marinate the lightly salted, sliced meat in it for 30-60 minutes. Then set aside the marinade. Finely dice the onions and garlic, and finely slice the bell peppers. Peel and deseed the tomatoes, then roughly dice the flesh. Heat 2 tablespoons of oil in a large casserole dish and brown the meat. Then add the onions, bell peppers, and snow peas. After a few minutes, deglaze with the white wine and reduce the wine slightly. Add the vegetable stock, jam, and marinade, and simmer gently for about 10 minutes. Just before the end of the cooking time, add the tomatoes and season to taste. This dish goes very well with rice.
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