Tuesday, 20 September 2011
Chicken with Leek ( in Tomato Reduction )
Chicken with Leek
( in Tomato Reduction )
This is one of those recipes that comes handy when you have not quite enough leftover uncooked chicken ! Play with the recipe . If you don't have leek use green onion or 1/2 an onion sliced long - perhaps even crunchy parboiled green beans .Celery would be best ! Go with what at hand including mushrooms or even some cashew nuts !
The trick is your reduction . If that has a bite - you are home with a winner dish !
300-400 Grams Boneless ( thigh ) chicken cut into 2" size pieces ) .
1 Tablespoon Garlic paste .
1 Teaspoon Olive Oil.
Make a paste of the garlic , olive oil and salt , and marinade the chicken in it for an hour .
1 Leek cleaned , peeled and diced 1/3" thick discs. Set aside to use at the end .
Meanwhile make the tomato reduction with :
2 Tomatoes diced .
2 Tablespoon Balsamic Vinegar.
1-2 Sun Dried Tomatoes Shredded ( optional )
1 Teaspoon Sugar.
1 Tablespoon Minced Garlic.
1/2 Teaspoon Red Chili Powder.
Salt to taste ( 1/2 teaspoon )
In a little olive oil , saute the garlic , when translucent add the tomatoes and salt , cover and cook over low heat till tomatoes are soft and pulpy and you can see the oil . Now add the balsamic vinegar , chili powder and sugar . Cook uncovered over high heat for 30 seconds . Add the chicken .
Stir fry chicken over high heat for one minute , lower heat , add 4 tablespoons water and cook covered for another 7 minutes .The chicken should be done .Taste the flavor and tweak to suit your taste buds .
When ready to serve , heat chicken covered . When hot remove the lid , add the chopped leek , cover again . Cook another 30 seconds and serve .
The leek should remain crunchy .
This is a super fast recipe and tastes delicious .
I mostly use thigh meat as that is very tender meat , easy to cook and tastes much better than the breast meat .--
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