Main courses
Boneless Chicken Thighs and Drumsticks Sauté with Vegetables and Mushrooms and Basmati Rice with Turmeric
ingredients
ingredients
- 3 boneless chicken thighs and drumsticks
- 1 purple onion
- 2 cloves of garlic
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 carrot
- 1 zucchini
- 8 - 10 champignons
- 1 dl white wine
- 1 bay leaf
- 0.5 l cooking cream
- 1 cup basmati rice
- 1 teaspoon turmeric
- 1 teaspoon nigella seeds
- a few basil leaves
- a few cubes of butter
- olive oil
- salt and pepper
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Skin the meat and cut it into strips. Season with salt and pepper and add a drizzle of olive oil. Combine and allow to marinate briefly.
- Cut the vegetables into thin strips, dice the garlic, and slice the mushrooms.
- In a hot pan or in a wok, brown the meat to caramelise and brown. Put the browned meat on a plate, and in the same pan or wok fry the vegetables in olive oil. Start with the onion and garlic, then add the carrots and peppers, stir and finally add the zucchini.
- Season with salt and pepper and add the bay leaf. Pour white wine into the pan and let it reduce for two minutes, giving the alcohol time to evaporate.
- Add the cooking cream and mushrooms, stir and boil for a few minutes to combine the sauce with the vegetables and meat.
- Do not sauté for too long; the intention is to keep the vegetables crisp, and the well-browned meat should just combine with the sauce to allow the flavours to meld.
- Sprinkle the finished sauté with some nigella seeds and garnish with basil leaves.
- Put the basmati rice in a saucepan and rinse well in cold water. Stir the rice with your fingers so that excess starch comes out. Keep changing the water until it becomes transparent.
- Put the washed rice in a pot and add water until it reaches a finger's length above the rice. Cook on low heat for approximately 10 minutes until all the liquid is absorbed.
- When done, use a lid to cover the rice and allow it to rest for 15 minutes to absorb the moisture.
- In a separate saucepan, melt some butter until it begins to foam. Add a teaspoon of turmeric, turn off the heat and let the spice permeate the butter.
- Pour the seasoned butter over the rice and mix gently so that the grains remain whole.
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