Chicken with Red Pepper & Hazelnut Sauce
The sauce for this dish was inspired by one of my favourite Middle Eastern dips, marramah that is usually made with roasted red capsicum (peppers), walnuts and pomegranate molasses. This quick version with hazelnuts and red wine vinegar is every bit as good.
enough for 2
takes: 20 minutes
1 jar roasted red peppers (250g / 9oz), drained
1 clove garlic, peeled & finely chopped
200g (7oz) roasted hazelnuts
1 tablespoon red wine or sherry vinegar
2 teaspoons smoked paprika
4 chicken thigh fillets or 2 breasts
1. Whizz peppers, garlic, hazelnuts, vinegar and paprika in a food processor until you have a rough paste.
2. Add a few tablespoons extra virgin olive oil and process until just mixed. Taste and season.
3. Heat a little oil in a frying pan on a medium high heat. Season chicken and pan fry until cooked through, about 5 minutes on each side.
4. Serve chicken on a bed of the sauce.
nut free – replace with a cup of fresh breadcrumbs.
different nuts – almonds, walnuts, pine nuts or cashews would be great.
cheaper version – replace half or more of the nuts with 1/2 cup fresh breadcrumbs.
home roasted peppers – try the smoky red peppers recipe over here.
vegetarian – serve sauce with cooked lentils, quinoa, pan fried halloumi or tofu.
carb lovers / more substantial – serve with cooked quinoa or couscous.
more substantial (low carb) – extra hazelnuts.
Problem Solving Guide
sauce too dry – add a little more olive oil or a few tablespoons water.
sauce too mushy – add more nuts or a handful of fresh breadcrumbs.
can’t find smoked paprika? – use regular paprika or a little cayenne pepper (1/2 teaspoon should do the trick). Or consider mail order from www.herbies.com.au
too bland – add more salt & pepper and possible a little more paprika.
Waste Avoidance Strategy
jar roasted red peppers / roasted hazelnuts / red wine or sherry vinegar / smoked paprika – will keep in the pantry.
garlic – keeps in the pantry in a brown paper bag.
chicken – pop it in the freezer.