Chicken Breasts With Fruity Saffron Sauce Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 4 chicken breast fillets, skinned | ||
| Tomato puree | 1 Tablespoon | |
| 3 tablespoons plain low-fat runny yoghurt | ||
| 1 teaspoon garlic pulp | ||
| Garam masala | 1/2 Teaspoon | |
| Fennel seeds | 1/4 Teaspoon | |
| Cardamom seeds | 1/4 Teaspoon | |
| 4 tablespoons virtually fat-free fromage frais | ||
| Ground almonds | 1 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| 1/4 teaspoon saffron strands | ||
| Corn oil | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Cinnamon stick | 1 | |
| 30 g / 1 oz sultanas | ||
| 30 g / 1 oz flaked almonds | ||
Directions
1. Using a sharp knife, make 2 slashes into each chicken breast without cutting right: through. This will help the flavours and the heat to penetrate.
2. In a bowl, blend together the tomato puree, yoghurt, garlic, garam masala, fennel, cardamom, fromage frais, ground almonds, chilli powder, lemon juice, salt to taste, and the saffron with 4 tablespoons of water.
3. Heat the oil in a deep frying pan and fry the bay leaf and cinnamon stick for about 30 seconds. Then add the sauce mixture together with 150
ml / 1/4 pint water and bring to the boil. Pour this over the top of the chicken breasts and leave to marinate for about 1 hour.
4. Preheat the oven to 190°C/375°F/gas 5. Place the chicken with the sauce in a heatproof dish and sprinkle over the sultanas and almonds. Cook in the preheated oven for 15-20 minutes.
2. In a bowl, blend together the tomato puree, yoghurt, garlic, garam masala, fennel, cardamom, fromage frais, ground almonds, chilli powder, lemon juice, salt to taste, and the saffron with 4 tablespoons of water.
3. Heat the oil in a deep frying pan and fry the bay leaf and cinnamon stick for about 30 seconds. Then add the sauce mixture together with 150
ml / 1/4 pint water and bring to the boil. Pour this over the top of the chicken breasts and leave to marinate for about 1 hour.
4. Preheat the oven to 190°C/375°F/gas 5. Place the chicken with the sauce in a heatproof dish and sprinkle over the sultanas and almonds. Cook in the preheated oven for 15-20 minutes.
Chef
