Ingredients
| 15 ml |
sunflower or vegetable oil |
| 3 |
medium onions |
| 450g of . |
chicken breast cut into strips |
| 10 ml |
Fair Trade ground cumin |
| 50 ml |
FAIRTRADE white wine |
| 2.5 ml |
Fair Trade mild chilli powder |
|
salt and FAIRTRADE ground black pepper |
| FAIRTRADE |
Sources
Spices
Wine
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Method
Pre-heat the oven to gas mark 3.
Prepare the onions and chop fine.
Cut the chicken meat into 1 to 2 cm cubes.
Heat the oil in a frying pan or wok and fry the chicken and onion for 5 minutes
until the onion begins to turn translucent.
Add the cumin, chilli and cook for 1 minute.
Add the white wine and bring to the boil and then turn down to a simmer.
Adjust the seasoning to taste.
Simmer gently for 2 to 3 minutes.
Spoon the chicken and onions into an oven proof dish and bake in the oven at Gas Mark 3 for 15 to 20 minutes.
To serve
Serve hot (this dish will stay hot in the oven (Gas Mark 3) for a further 15 minutes
whilst other dishes are being finished).
Serve with Peas Pilau
and dal.
Variation
Substitute piri piri for the chili.
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