Hot and spicy chicken with a yellow pepper sauce
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This dish makes a good supper dish and a main course for adventurous diners.
Preparation Time: 10 Mins
Cooking Time: 45 Mins
Total Time: 1 Hr
Ingredients
For 4 servings…
1 tbs Cumin - ground
¼ tsp Chilli powder
Pepper - freshly ground, black
Salt
4 Chicken thighs
Olive oil
For the pepper sauce
1 Onion - chopped finely
Olive oil
1 clove Garlic - chopped finely
¼ tsp Chilli powder
½ tsp Cumin - ground
140 ml Wine - dry white
6 tbs Vinegar - red wine
3 Peppers - yellow - roasted and skinned
30 cl Stock - chicken
Lemon juice
Pepper - freshly ground, black
Salt
Method
Mix together the cumin, chilli powder, salt and pepper and rub the chicken thighs with the mixture.
Fry the chicken thighs in olive oil over medium heat for about 10 minutes or until cooked through - turning from time to time.
To make the pepper sauce…
Soften the onion in a little olive oil. Add the garlic, chilli powder and cumin and cook for a few more minutes. Add the wine and vinegar and bring to the boil. Then simmer until the liquid is reduced to about 2 tablespoons. Purée the peppers with the chicken stock in a food processor. Add the purée to the reduced liquid with a good squeeze of lemon juice and adjust the seasoning. Heat through and serve with the chicken.
Variations
The dish can be made with chicken breasts but take care not to over-cook them – otherwise they may turn out dry.
Wine recommendations
A robust red wine.
Rasteau
Conventional
Côtes du Rhône
Interesting
Corbières
Côtes du Luberon
Gaillac
Vacqueyras
