Brazil - Coconut & Chilli Chicken with Chick Pea Salad
Brazilian cuisine is eclectic, reflecting a passion for preserving regional differences
whilst embracing immigrant culinary traditions from both Europe & Africa.
Our Menu Included:
BRAZILIAN CHICKEN WITH COCONUT MILK
INGREDIENTS:
· 1
teaspoon ground cumin
· 1
teaspoon ground cayenne pepper
· 1
teaspoon ground turmeric
· 1
teaspoon ground fresh coriander
· 5
skinless, boneless chicken breast halves
· ½
tsp salt and1/4 tsp pepper
· 2
tablespoons olive oil
· 1
onion, chopped
· 1
tablespoon minced fresh ginger
· 2
jalapeno peppers, seeded and chopped (didn’t use)
· 2
cloves garlic, minced
· 120ml
can light coconut milk
· 3
tomatoes, seeded and chopped
METHOD:
1.
mix the cumin, cayenne pepper, turmeric, coriander, salt &
pepper in a small ceramic bowl
2.
Place the chicken in the dish & rub on all sides with the
spice mixture.
3.
Heat 1 tablespoon olive oil in a skillet over medium heat.
4.
Place the chicken in the skillet. Cook 10 to 15 minutes on
each side, until no longer pink and juices run clear.
5.
Remove chicken from heat and set aside.
6.
Heat the remaining olive oil in the skillet.
7.
Cook and stir the onion, ginger, jalapeno peppers, and garlic
5 minutes, or until tender.
8.
Mix in the tomatoes and continue cooking 5 to 8 minutes.
9.
Stir in the coconut milk.
10.
Serve over the chicken.
recipe adapted from an original found at:
http://allrecipes.com/recipe/brazilian-chicken-with-coconut-milk/
BRAZILIAN SALAD.
Ingredients
· ¼
large lettuce washed well, Gently patted dry
· ½
Onion, sliced thin
· Dozen
black olives (I used half black ½ green)
· 400
gm can (15-oz) drained chick peas (garbanzo beans
· 7
cherry Tomatoes sliced in half
· Fresh parsley leaves
recipe adapted from an original found at:
http://www.fastrecipes.com/recipe/brazilian-salad-2009051723443/
Comments
Post a Comment