It's another great 5 ingredients recipe which I find wonderful, lots of flavour for only a handful of ingredients. I also use a hint from Mary Berry for getting great golden colour on your chicken, when you first put the chicken pieces in the fry pan, squeeze over a very small amount of honey, the honey will melt and start to "catch" and will turn the chicken golden brown without adding too much sweetness. Just a word of caution though, I own non stick, heavy based frypans and this technique works well with this cookware, may be not much with normal frypans.
Ingredients for Thai Pesto Chicken with Coconut and Sweet Potato, clockwise from top right-
1 kg of chicken thigh fillets, each one cut into thirds, 3 spring onions, chopped, 2/3 cup of Thai flavoured Pesto, bought or homemade, 400 gram of sweet potato, peeled and cubed and 1 can coconut cream
1 kg of chicken thigh fillets, each one cut into thirds, 3 spring onions, chopped, 2/3 cup of Thai flavoured Pesto, bought or homemade, 400 gram of sweet potato, peeled and cubed and 1 can coconut cream
Brown chicken pieces in batches
Until golden brown on all sides
Add Thai Pesto and sauté until fragrant
Now add in the coconut cream and sweet potato
Bring to a gentle boil, turn heat down and let blip away for 30 to 40 minutes
Until chicken is tender and sauce has reduced
I served ours with steamed rice and choy sum
Delicious, nutritious and easy, what more could you want?
Have a lovely day
💗Fi
One Year Ago-Lemon and Almond Cake
Two Years Ago-Oat Bran and Banana Muffins
ليست هناك تعليقات:
إرسال تعليق