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.
You might also like
Spaghetti en robe blanche, bolognaise d'aubergines, basilic et parmesan
Spaghetti
Make recipe
Capellini champignons farcis à la Bolognaise
Capellini
Make recipe
Gratin de Conchiglie Rigate aux poireaux et au saumon fumé
Conchiglie Rigate
Make recipe
