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David's Chilli Chicken Dream
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 BundSpring onions
Butternut squash
200 MilliliterHot vegetable stock
Chicken breast fillets; about 300 g/10
 1/2oz, skin removed
2 Esslöffelvegetable oil
1 Prisesoy sauce
1 PriseWorcestershire Sauce
125 Milliliterwhite wine
15 Grammbutter
200 MilliliterDouble cream
1 Teelöffeldijon mustard
1 EsslöffelChopped mixed fresh chervil and dill
277 gram can express long grain rice; drained
Orange and 1 yellow scotch bonnet; seeded and thinly
 Chillies, sliced
Cardamom pods; crushed
 Icing sugar; to dust
 Fresh parsley sprigs; to garnish
die Zubereitung:

1 Chop 3 spring onions and cut the remainder thinly lengthways.

2 For the Soup: Cut the squash into large pieces, remove the seeds and peel off the skin. Cut the flesh into smaller chunks, place in a shallow microwave proof dish and add 3 tbsp water.

3 Cover the dish with plastic film and pierce a few holes in the top. Then microwave on high power or 800W for about four minutes, or until tender.

4 Place the cooked squash in a food processor with 1 chopped spring onion and vegetable stock and blitz until smooth. Season and pour into serving bowls.

5 For the Chicken Dishes and Rice: Loosely wrap one piece of chicken in a piece of plastic film and beat with a rolling pin to flatten out slightly. Heat a griddle pan, drizzle 1 tbsp vegetable oil over both sides of the flattened chicken and place in the pan.

6 Cook the chicken for two minutes on each side, sprinkle over the soy and Worcestershire sauces and 50ml/2fl oz white wine. Cook the chicken for 4-6 minutes, turning occasionally, or until the chicken is cooked through.

7 Cut the other piece of chicken into chunks. Heat 1 tbsp vegetable oil and butter in a wok, add the chicken pieces and cook for six minutes, until browned and cooked through. Remove the chicken from the pan and warm. Add 75ml/2 1/2fl oz white wine to a wok and simmer.

8 Add 50ml/2fl oz double cream and remaining chopped spring onions and simmer for 3-4 minutes to reduce. Return the chicken to the pan, add the mustard and chopped mixed herbs, season and stir.

9 Spoon half the rice into a pan, pour over enough boiling water to cover and cook according to the instructions. Drain the rice and spoon into the middle of a large serving plate.

10 Add the spring onions and chillies on one side of the plate and sit the griddled chicken on top. Spoon the chicken in sauce onto the other side of the plate and garnish with parsley sprigs.

11 For the Rice Pudding: Place the remaining rice in a microwave proof bowl. Add 150ml/ 1/4 pint double cream and the cardamom pods, dust with icing sugar and stir. Cook in the microwave on High power or 800W for about three minutes, or until heated through.

Per serving: 1209 Calories (kcal); 41g Total Fat; (29% calories from fat); 18g Protein; 202g Carbohydrate; 33mg Cholesterol; 312mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

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