by Heena
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my 18 recipes »
Heena's Notes:
Expand4 large red peppers Ask a question about this ingredient
1 medium red onion Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 sprig fresh rosemary leaves, snipped Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
3 tablespoons balsamic vinegar Ask a question about this ingredient
2 tablespoons dark brown sugar Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon powdered mace Ask a question about this ingredient
1/2 teaspoon red paprika/chilli powder (or as per taste) Ask a question about this ingredient
Preheat the oven to 350⁰F (175⁰C).
Ask a question about this stepPlace the bell peppers on a baking sheet lined with aluminium foil. Roast in the oven for an hour, regularly turning over the peppers after 20 mins each. (Careful, the peppers are hot. Using the stalks to turn them over helps.) After an hour, the peppers will be wrinkled and slumped over.
Ask a question about this stepAllow the peppers to cool for at least 30 mins. (Before this, they will be too hot to handle.) Cut a slit in the peppers and discard the stalk, seeds and any juice. Peel off the skin (it should come off easily). (You can cut the peppers in strips and stop here, using the peppers as directed in the head notes.)
Ask a question about this stepTo continue, finely chop the peppers (or pulverize in a food processor based on your preference). I like it chopped so the chutney has texture.
Ask a question about this stepPeel and finely chop the onion. Heat olive oil in a pan on medium heat. Add the onions, bay leaf, and rosemary and season lightly with salt and pepper. Cook over low heat until the onions are soft and sticky, about 25 mins. Stir occasionally and make sure the onions don't burn.
Ask a question about this stepAdd the roasted red peppers, balsamic vinegar, brown sugar, cinnamon, mace and paprika and mix well. Cook until the liquid evaporates and you're left with a sweet and spicy chutney. Check and adjust the seasoning. Store the chutney in the fridge and use as desired.
Ask a question about this step1 pound boneless chicken (I prefer the thigh meat but you can use what you like) Ask a question about this ingredient
6 tablespoons yogurt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 sprig fresh rosemary leaves, snipped Ask a question about this ingredient
1 teaspoon coriander powder Ask a question about this ingredient
1 teaspoon cumin powder Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
2 ounces fresh goat cheese Ask a question about this ingredient
Mix together the yogurt, olive oil, rosemary, coriander and cumin. Season the chicken with salt and pepper and marinate in the above mixture, refrigerated for an hour.
Ask a question about this stepMake the red pepper chutney as directed in the recipe above.
Ask a question about this stepAdd goat cheese to the chutney in the pan and mix well over medium heat.
Ask a question about this stepAdd the chicken pieces coated with marinade. Discard any extra marinade. Mix well.
Ask a question about this stepCover the pan and cook the chicken over medium-low heat for about 20-25 minutes.
Ask a question about this stepUncover the pan and continue cooking over medium heat until the chicken is cooked through, the excess liquid evaporates and the sauce thickens and coats the chicken. Check and adjust seasoning and discard the bay leaf. Serve with good, crusty bread or grilled flatbread and a green salad.
Ask a question about this step
Typo: In the Ingredients list for the chicken, it should be 1/2 teaspoon each of coriander and cumin, and not 1 teaspoon. Sorry about that.