Linguine
Bouillon de Linguine, poulet en croûte caramélisée
-
50g Panzani Linguine
-
707 ml water
-
2 cubes organic chicken stock
-
80ml dry white wine
-
60g of coconut cream
-
10g of red curry paste
-
½ onion i.e. 40g
-
15g of celery stalk
-
3
-
piments végétariens 1
-
gousse d'ail 180g
-
de filet de poulet 4
-
pincées de poudre à Colombo 30g
-
de miel 5g
-
Le jus d'1 citron 40g
-
de cacahuètes grillées et salées 1
-
1. First prepare the broth: put the water, coconut milk, wine, stock cubes, and curry paste into a pot. Add 1 chilli pepper, chopped lengthwise, and the garlic, onion and celery. Turn on the heat and bring to a low boil, then allow the whole thing to infuse for 15 minutes.
-
2. Add the Panzani Linguine and allow to cook for 18 minutes.
Remove from heat and prepare the chicken.
-
3. Mix the honey, salt, Colombo curry powder and lemon juice together in a plate. Marinate the chicken in the mixture for 3 minutes.
Meanwhile, roughly crush the peanuts.
-
4. Pour a drizzle of olive oil into a skillet and brown the chicken in it for 3 minutes over high heat.
After the chicken has been cooking for 2 minutes, add the peanuts to the frying pan and coat the chicken in them. Turn off the heat and cut the chicken into 1 cm thick slices.
-
5. Finish off Linguine Broth by adding in some coarsely chopped spinach leaves, sliced shallot and the remaining two remaining chilli peppers.
-
6. Pour some Linguine broth into each bowl and then place slices of caramelized chicken on top before enjoying.
Vous aimerez aussi
Amuse-Bouches au Saumon
Lasagne
Cuisiner
Côtelette d'agneau aux feuilles de vigne et couscous
Couscous
Cuisiner
Shawarma de bœuf au tahini, spaghettis Napolitains, biwaz
Spaghetti
Cuisiner
Lasagnes tomate mozzarella
Lasagne
Cuisiner
