Servings: 4
Ingredients
- 2 pieces chicken breast or legs, deboned
- 3 ml curry powder
- 3 ml smoked paprika
- 1 piece thai chili
- 10 ml olive oil
- 10 grams fresh ginger
- 3 garlic cloves
- 125 ml low sodium soy sauce
- 60 ml hoisin sauce
- 1/2 litre vegetable stock
- 10 grams dried cranberries
- 5 grams toasted cashews
- 5 grams toasted sliced almonds
- 5 grams toasted pumpkin seeds
- 125 ml greek yogurt
- 1/2 bunch fresh cilantro
- salt and pepper to taste
Instructions
- Remove the skin from the chicken and cut into large cubes.
- In a medium size bowl combine the curry, smoked paprika, 1 clove of garlic sliced and 5 grams of grated ginger.
- Add the diced chicken into the bowl and marinate with the spices.
- In a wide, large heavy bottom skillet add the olive oil and bring it to heat, add the marinated chicken cubes, the Thai chili, the remaining garlic skin on, and sweat for 2 minutes.
- Deglaze with soy, and hoisin, and cover with vegetable stock.
- Bring the liquid to reduction and cook the chicken for 10 minutes.
- Adjust the seasoning and remove the Thai chilli if you wish, add the yogurt, the cranberry, the coriander stems (finally sliced) and the toasted nuts.
- Serve in a warm bowl over some steamed rice and garnish with coriander leaves. Bon Appetit.
Notes
Wine Pairing: Canadian Riesling
Juice Pairing: Popeyes Heaven
Chef Notes: It always amazes us how simple is to create something so tasty and delicious by using what you have in your fridge and experiment with some exotic techniques.
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