This recipe is very nice, lovely and refreshing. I love it because it’s so colourful, juicy and tasty. It’s so quick and easy and can be served with white or brown rice (boiled).
1 Pound Boneless Skinless Chicken
Lemon Zest (1/2 Lemon)
Thighs, (cut into strips)
6 Small Smoked Chicken Sausages
1 Teaspoon Minced Garlic
1 Tablespoon Mustard
1 Tablespoon Minced Ginger
2 Tablespoon Butter
3 Sweet Red Bell Peppers(Green, Yellow & Red)
3 Fresh Ripe Tomatoes
1 Handful Fresh Coriander
2 Tablespoons Olive Oil
1 Onion (thinly sliced)
1/2 Teaspoon Oregano
1/2 Teaspoon Thyme
Salt (to your taste)
Knorr Cubes (to your taste)
1/2 Teaspoon Black Pepper
1 Packet Mushrooms
3 Spring Onions
1-2 Scotch Bonnet Chillies (or none, up to you)
In a large pan or wok, sauté the chicken, ginger and garlic and add in 2 tablespoons butter and olive oil for 10-12 minutes or until chicken juices run clear. Add the onion, spring onions, salt, knorr cubes, lemon zest, black pepper, thyme, mustard, oregano and scotch bonnets. Keep stirring to so that it’s well combined. Then add the sausages and sauté for a few minute. At this point, add the fresh tomatoes, coriander and add a little but of water, not too much because it will thicken. Let that simmer for about 10mins then add vegetables; cook until crisp-tender; set aside. (You don’t want your vegetables to be overly cooked so just leave it to steam for about 5mins). Serve with boiled or white rice.
There is also another way of eating this if you want to eat it as a bake. Here is the way to make it!
So you get another small saucepan and melt about a teaspoon of butter then add about 2 Tablespoons Plain/ All-Purpose flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper; stir well to form a smooth paste.
Gradually add in some chicken stock, about 3/4 cup (I usually use stock from the chicken I boil because you can freeze it). Bring to a boil then cook and stir until thickened (this should only take about 2-3mins). Stir in 1/2 cup of cream over chicken and vegetables until well combined.
This goes nicely with cooked pasta so place the pasta in a greased baking dish and pour the chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes then uncover and bake 10 minutes longer.
And that’s your recipe for a good old ‘Chicken Garden Medley’ so I hope you like it! Bon Appétit!!!! 🙂