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Chicken Rouge

Method

  • Heat a little water in a large heavy-bottomed pan and cook the chicken until it changes colour. Remove and set aside.
  • Pour off any liquid from the pan and wipe it out. Then lightly spray with oil and gently saute the onion, celery and leek until softish, stirring now and again. Add the paprika, cumin seeds, cinnamon and sambel. Toss well and briefly cook until toasted. Then add the stock, tomatoes and salt. Mix well and bring to the boil. 
  • Turn the heat down, return the chicken in one layer, cover and gently cook for about 15-20 mins, turning a few times. Remove the chicken and add the coriander to the sauce with a squeeze of lemon juice. Mix well and taste for seasoning. 
  • At the same time, blanch the beans in plenty of boiling water until crisp-tender and drain well.
  • To serve, mound the beans on individual plates and top with chicken and plenty of the sauce.

Ingredients

  • 1 chicken, portioned & skin removed
  • olive oil spray
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 large leek, well washed, halved & sliced
  • 2 tspn paprika
  • 1 tspn cumin seeds
  • 1 cinnamon stick
  • 1 tspn sambel oelek (or any chilli paste)
  • 2-3 cups chicken stock
  • 1-2 cans diced tomatoes
  • 1 small pinch
  • sea salt flakes
  • chopped fresh coriander
  • ½ lemon green beans

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm