These were super easy to make, and very, very tasty. I wanted to make something snaky, but also filling, and the flavours just compliments each other beautifully. Cheezy… I know, but it is true. So I also want to give some credit to my hubby, he took a beautiful photo of this food. I hope that you will enjoy it as much as we did.
Pre heat the oven to 200 degrees Celsius.
500 g chicken breasts, cut into bite sized cubes
1 tsp salt
Put the chicken, lemon and salt together in a bowl and allow to marinate for 15 minutes.
While the above is marinating:
2 tsp chili powder
2 tsp tandoori spice
1 cup of thick plain yoghurt
Mix the above ingredients together. Once the chicken is done marinating, throw out the excess lemon juice and mix together with the yoghurt mixture. Allow to marinate in the yoghurt for another 30 minutes.
While this is marinating:
1.5 cups grated cucumber
1/2 cup plain yoghurt
Mix the above together and set aside.
After the chicken has been marinated for 30 minutes, heat a large pan with a little bit of oil, and throw the entire mixture into the pan. The yoghurt will form a nice layer over the chicken, making it super tasty. Cook until the chicken is cook through, and serve with tortilla wraps, cucumber mixture and rocket leaves.
Just something simple, fairly easy, and very, very tasty. Since I have started working my time to be creative and spend in the kitchen has decreased severely, but when I have the time I try to make something that is not only for my readers, but also a good home cooked meal for my hubby to enjoy.
Here is the recipe, have fun making it in your kitchen!
2 leeks, sliced into rings (5 mm thick)
2 cloves garlic, finely chopped
1/2 tsp ground cumin
300 g chicken, cut into bite size pieces
250 g button mushrooms, halved
1 litre chicken stock
60 ml thickened cream
1/2 cup of plain flour
60 g butter
puff pastry (enough to put on top and line the bottom)
salt & pepper to taste
Pre heat the oven to 200 degrees Celcuis.
Heat a bit of olive oil in a large frying pan, and cook the chicken and leeks until the chicken is cooked all over. Add the mushrooms, and cook for another 3 – 5 minutes. While it is cooking, melt the butter in a pot and add the flour, stirring quickly to make sure it does not burn, and there are no lumps. Add the cream first and, stir well, then slowly add the stock, stirring continuously. Once the chicken is cooked, add it to the sauce and cook for 5 – 10 minutes.
Roll the puff pastry out to about 2 mm thick. If you like pastry and would prefer to put some in as crust, layer your baking dish with the pastry and put in the oven until the pastry is cooked. Remember to leave some pastry to cover the pie. When the pastry is cooked, add the mixture, cover with the pastry and cook in the oven for 30 minutes, or until the pastry is cooked. Brush your pastry with some beaten egg or milk to give it that nice brown colour.
Allow to cool for a few minutes before serving. This helps to settle the filling a bit. Enjoy!