Ingredients :
- 3 large chicken breasts
- olive oil
- salt
- sauce
- 3 medium red peppers
- 4 medium tomatoes
- 2 medium onions
- 7 garlic cloves
- chili sauce
- 1/2 tsp ground black pepper
- 1/2 tbsp lemon juice
- 2 tbsp tomato sauce
- chopped parsley
Method :
- Heat the oven to 210°C/410°F.
- Wash the peppers and the tomatoes. Make a cross-like cut on both ends of the tomatoes. Peel the onions.
- Put some oil on a tray and spread with a kutchen paper. Put the vegetables in it and into the oven until the onions are soft (but they don"t break) (Takes about 1h30min.) Let them cool down.
- (Author"s Note: the peppers will get burnt on the outside. It"s ok, they are supposed to)
- Season the breast, heat some oil on a flattop grill snd cook them, slowly.
- Peel the tomatoes and the peppers. Put them in a large pot. Cut the onions and them. Blend them with a stick blender and season.
- Peel and crush the garlic in a small pan with 4-5 tablespoon of olive oil until slightly golden. Add the garlic to the mix and blend again. Reserve oil.
- Re-heat the garlic oil in a cassole* and then add the vegetable sauce, the lemon juice, the tomato sauce and the chili sauce.
- Let it reduce a bit and add the chicken breasts and the parsely. (Stir the parsely in just before serving)
- NEVER heat a cassole up with nothing inside. It can crack.
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