LIGHT CHICKEN AND BELL PEPPER RAGOUT SERVED WITH ALMOND AND CORNMEAL CRACKERS



Late, late, late but this month I made it in time at least. I am talking aboutPaper Chef, last month’s winner, Kristina from the Former Chef randomly picked the ingredients chicken, almonds and corn and as she was just leaving for Vietnam, her ingredient of choice was fish sauce. That obviously created a problem for me because even though it might be possible to find it here, I have no clue to where that can be. So I took what can be seen as the Italian fish sauce, anchovy paste. I did think about making some garum, there are modern recipes for it but as usual time is scarce so I never got around to it. I can’t understand how time can be so scarce when it is summer and you are supposed to take life easier. Maybe I should recline in a sun chair and meditate upon this problem…

Light Chicken and Bell Pepper Ragout Served With Cornmeal and Almond Crackers

LIGHT CHICKEN AND BELL PEPPER RAGOUT SERVED WITH ALMOND AND CORNMEAL CRACKERS
2 servings

300 g/10,6 oz chicken meat cut into cubes
1 onion, sliced
1 red bell pepper, diced
1 tblsp capers
a dash of dry white wine
1 tsp anchovy paste
rosemary
extra-virgin olive oil

crackers:
100 ml/ 0,42 cup blanched almonds
100 ml/0,42 cup cornmeal, medium grain
1-2 tbslp extra-virgin olive oil
water

– Cook onion and rosemary in a little olive oil until the onion is beginning to get transparent, then you add the chicken and go on cooking on medium heat.
– After 1-2 minutes add wine and anchovy paste and stir until the anchovy paste has mixed well, then you add the bell pepper and capers.
– Cook until the belle pepper is soft but it mustn’t get mushy!
– To make the crackers: Run the almonds and cornmeal in a mixer until they have become one.
– Put the meal in a bowl and add olive oil. Mix and then add enough water to make it into an elastic dough.
– Roll it out on a parchment paper, this dough does not stick together very well so be careful.
– Heat up an iron skillet, cut the dough into crackers sized strips and cook/bake these in the skillet on both sides.
– Serve ragout with the crackers.

Light Chicken and Bell Pepper Ragout Served With Cornmeal and Almond Crackers

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