Chicken Grenada
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 lime (s), untreated
- 500 g chicken breast, cut into bite-sized pieces
- 4 tablespoon oil
- 3 tomato (s), diced
- 3 bell peppers, red, yellow and green, cut into fine strips
- 1 vegetable onion (s), cut into pieces
- 150 g suar snap peas
- 100 ml vegetable broth or poultry broth
- 100 ml white wine
- 2 tablespoon apricot jam
- 1 teaspoon sambal oelek
- 0.25 teaspoon ¼ black pepper
- 0.25 teaspoon ¼ mace, ground
- 0.5 teaspoon ½ ginger powder
- 1 teaspoon paprika, hot pink
- salt
Print Recipe
Pin Recipe Instructions
- Wash the lime, peel off fine strips with a zest and set aside, then cut the lime in half and squeeze out the juice.
- Mix 1/2 teaspoon sambal oelek, 2 tablespoons oil and the lime juice together and marinate the meat in it for about 15 minutes.
- Then sear the meat in 2 tablespoons of oil for about 5 minutes, add the apricot jam, add all the vegetables, deglaze with the vegetable stock and the wine and let everything simmer for 10-15 minutes. Now add 1/2 teaspoon sambal oelek and the other spices and season with salt.
- Serve garnished with the lime strips.
- Rice goes well with it.
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