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Garlic and Nut Butter Chicken
Garlic and Nut Butter Chicken

ingredients


  • 225g/8oz roasted salted mixed nuts, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 450g/1lb butter, softened
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 lemons
  • 225g/8oz puff pastry
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • 12 small skinless chicken breast fillets
  • 900ml/11⁄2pt hot chicken stock
  • freshly ground black pepper


Serve 12


  • Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.
  • Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. 
  • Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.
  • Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.
  • To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Garlic and Nut Butter Chicken

Garlic and Nut Butter Chicken
Garlic and Nut Butter Chicken

ingredients


  • 225g/8oz roasted salted mixed nuts, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 450g/1lb butter, softened
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 lemons
  • 225g/8oz puff pastry
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • 12 small skinless chicken breast fillets
  • 900ml/11⁄2pt hot chicken stock
  • freshly ground black pepper


Serve 12


  • Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.
  • Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. 
  • Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.
  • Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.
  • To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

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