Serves 2
1 lemon, juice & zest (ss) (sff)
1 Onion (s) (sff)
1 Red Chilli, finely chopped (s) (ff)
1 Red Pepper, de-skinned & finely chopped (s) (sff)
1tbsp Tabasco
1tbsp Tandoori Masala
1tbsp extra virgin olive oil (1 Heb or 6 syns/2=3 syns each)
1tbsp sweetener
2 Chicken Breasts (s) (ff)
2.5cm cube of ginger, finely chopped
3 garlic cloves, finely chopped (sff)
100g long grain rice (ff)
150g mushrooms (s) (sff)
400g Chopped Tomatoes (s) (sff)
Place the pepper over a naked flame & roast until the skin is fully charred, keep turning over the flame, remove then scrap the burnt skin off, slice into strips & cut into small pieces, set aside.
Slash the chicken breasts & place in a glass bowl, marinate with the olive oil, lemon juice & zest, masala tandoori powder, season & cover with Clingfilm, place in the fridge for at least 2 hrs.
Cook the rice as per instructions on the packet.
In a saucepan sweat the onion, chilli, ginger & pepper until they are soft, add the tomatoes, sweetener & tabasco, bring to the boil & cook for a few minutes then reduce to a simmer for 30 mins, remove from the heat and roughly chop with a hand processor to a paste.
Cook the mushrooms until soft, set aside.
In an oven-proof dish place the chicken pieces, mushrooms, dispose of the marinating liquid, cover with the paste & cook at 180C for 15 mins covered with tin foil, open & continue to cook until the rice is cooked. Plate up, serve with a side salad.
(Very hot, remove tabasco & chilli seeds for a cooler taste)
Credit: Pete’s Recipe Book