Piquant chicken with spiced fettucine

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 60
    ml
    firmly packed fresh coriander leaves (dhania)
  • 45
    ml
    water
  • 45
    ml
    minced ginger
  • 30
    ml
    black peppercorns, coarsely ground
  • 15
    ml
    ground allspice
  • 20
    ml
    brown sugar
  • 2
    cloves garlic, crushed
  • 3
    ml
    crushed dried red chillies
  • 2
    ml
    ground coriander
  • 2
    ml
    ground nutmeg
  • 4
    chicken breasts
  • 500
    ml
    homemade chicken stock
  • 60
    ml
    cream
  • 300
    g
    fettucini
 

Method

 
1. Place the first 10 ingredients into an electric blender and process until smooth. Reserve 15 ml of the paste. 2. Coat the chicken breasts with the remaining paste. Cover the chicken and chill for 30 minutes. 3. In a large, heavy-based frying pan combine the stock, cream and reserved paste. Bring to the boil and simmer until reduced to 375 ml. 4. Place the chicken breasts on an oiled grill, approximately 12 cm from medium hot element (or use a cast iron ribbed steak pan.) The meat should be turned often until it is no longer pink in the centre of the thickest part (about 10 minutes). Transfer to a platter when cooked and keep warm. 5. Cook the fettuccini according to packet instructions until al dente (about 8 minutes). Drain and return to the pot with the reduced stock mixture and mix over a medium heat until most of the liquid is absorbed. One could also add the juices drained from the chicken. 6. Spoon fettucini onto plates and top with sliced chicken. Garnish with fresh coriander leaves.
 

Read more on: poultry  |  grill
 

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