Linguine
Bouillon de Linguine, poulet en croûte caramélisée
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50g Panzani Linguine
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707 ml water
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2 cubes organic chicken stock
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80ml dry white wine
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60g of coconut cream
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10g of red curry paste
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½ onion i.e. 40g
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15g of celery stalk
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3
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piments végétariens 1
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gousse d'ail 180g
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de filet de poulet 4
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pincées de poudre à Colombo 30g
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de miel 5g
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Le jus d'1 citron 40g
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de cacahuètes grillées et salées 1
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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.
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2. Add the Panzani Linguine and allow to cook for 18 minutes.
Remove from heat and prepare the chicken.
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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.
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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.
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5. Finish off Linguine Broth by adding in some coarsely chopped spinach leaves, sliced shallot and the remaining two remaining chilli peppers.
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6. Pour some Linguine broth into each bowl and then place slices of caramelized chicken on top before enjoying.
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