Hanepoot chicken and butternut stir -fry

Name: Hanepoot chicken and butternut stir -fry
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 6 servings
Cuisine: African
Ingredients: 30.00 ml fresh chillies 573; 6.00 onion baby, halved; 500.00 ml butternut diced; 6.00 chicken breast fillets skinned and deboned; 2.00 red chilli grated; 6.00 figs dried, halved; 250.00 ml wine sweet; 125.00 ml stock chicken

6 servings Prep: 15 mins, Cooking: 4 mins

Rate this recipe

Poultry

By Food24 November 03 2009

Print Recipe

104

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

30.00 ml	fresh chillies — 573
6.00	onion — baby, halved
500.00 ml	butternut — diced
6.00	chicken breast fillets — skinned and deboned
2.00	red chilli — grated
6.00	figs — dried, halved
250.00 ml	wine — sweet
125.00 ml	stock — chicken

Tap for ingredients

Method:

Heat olive oil in a frying pan, and gently fry baby onions and butternut for 2 minutes until cooked halfway through. Slice chicken into 4 pieces. Add chicken to butternut mixture and cook for 1 minute. Add Hanepoot sweet wine and stock and cook for 1 minute until chicken is tender. Serve with fluffy couscous or mash.