2 spring onions, washed
2 stalks celery, washed
1 onion, peeled
1 clove garlic
1 red pepper, seeded
1 chilli pepper, seeded
4 portions chicken
15 g (1 tbsp) flour
salt and freshly ground pepper
2.5 g (1/2 tsp) paprika
2.5 g (1/2 tsp) cumin
60 ml (4 tbsp) oil
100 g (4 oz) toasted dessiccated coconut
600 ml (1 pt) chicken stock
100 g (4 oz) pineapple, chopped
8 strips of blanched red pepper
4 pineapple rings
2 stalks celery, washed
1 onion, peeled
1 clove garlic
1 red pepper, seeded
1 chilli pepper, seeded
4 portions chicken
15 g (1 tbsp) flour
salt and freshly ground pepper
2.5 g (1/2 tsp) paprika
2.5 g (1/2 tsp) cumin
60 ml (4 tbsp) oil
100 g (4 oz) toasted dessiccated coconut
600 ml (1 pt) chicken stock
100 g (4 oz) pineapple, chopped
8 strips of blanched red pepper
4 pineapple rings
method
1. Prepare the vegetables and puree in a blender or food processor.
2. Toss the chicken portions in seasoned flour with paprika and cumin added.
3. Heat the oil in a casserole or frying pan and fry the chicken until golden.
4. Turn the heat to low and add the, pureed vegetables. Mix well with the chicken.
5. Add the coconut, chicken stock, seasoning and pineapple.
6. Cover and cook in a preheated oven at a temperature of 180°C (350°F) Gas 4 for 1 hour.
7. Garnish with strips of blanched pepper and pineapple rings.
2. Toss the chicken portions in seasoned flour with paprika and cumin added.
3. Heat the oil in a casserole or frying pan and fry the chicken until golden.
4. Turn the heat to low and add the, pureed vegetables. Mix well with the chicken.
5. Add the coconut, chicken stock, seasoning and pineapple.
6. Cover and cook in a preheated oven at a temperature of 180°C (350°F) Gas 4 for 1 hour.
7. Garnish with strips of blanched pepper and pineapple rings.
serving amount
serves 4
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