Chicken Rouge
1 chicken, portioned & skin removed
olive oil spray
1 large onion, chopped
2 celery stalks, diced
1 large leek, well washed, halved & sliced
2 tspn paprika
1 tspn cumin seeds
1 cinnamon stick
1 tspn sambel oelek
2-3 cups salt-reduced chicken stock
1-2 cans diced tomatoes, drained a little
1 small pinch sea salt flakes
freshly chopped coriander
½ lemon
green beans
olive oil spray
1 large onion, chopped
2 celery stalks, diced
1 large leek, well washed, halved & sliced
2 tspn paprika
1 tspn cumin seeds
1 cinnamon stick
1 tspn sambel oelek
2-3 cups salt-reduced chicken stock
1-2 cans diced tomatoes, drained a little
1 small pinch sea salt flakes
freshly chopped coriander
½ lemon
green beans
Heat a little water in a large frypan and cook chicken until it changes colour. Remove and set aside. Pour off water from the pan and wipe it out. Lightly spray with oil and gently saute onion, celery and leek until softish, stirring now and again. Then add paprika, cumin seeds, cinnamon and sambel. Toss well and briefly cook until toasted. Add stock, tomatoes and salt. Mix well and bring to the boil. Then turn heat down, return chicken, cover and gently cook for about 15-20 mins, turning a few times. Remove chicken and add coriander and a squeeze of lemon juice to the sauce. Mix well and taste for seasoning. Blanch beans in plenty of boiling water until crisp-tender and drain well. To serve, mound beans on individual plates and top with chicken and sauce.