Recipe. Yesterday’s dinner & today’s flowers.
Sweet and Sour Chicken - Mediterranean Style.
Improvised this dish a in search of a particular flavour. A hit. On the table in under an hour.
R E C I P E
6 -8 skinless thigh cutlets (approx 800g), cut into 2 cm chunks OR you can leave whole & lightly slash them to even out the thickness
1 large garlic clove, crushed
1/2 tsp paprika
1/2 lemon juice
3 tbsp olive oil
2 bay leaves
Chop into 2 cm chunks
1 red capsicum,
1 red onion
1/2 fresh pineapple
Heat 2 tbsp olive oil in large frying pan
Cook thigh cutlets for about 4-5 mins on each side or until done. Cook in 2 batches to brown nicely. Remove from pan & set aside.
While the pan still hot add onion, capsicum & pineapple & cook for 5 minutes on high heat shaking the pan frequently. Capsicum skin will blister & the pineapple will start to caramelise.
Add chicken & juices to the pan & sprinkle with 1 tablespoon of sugar. Toss together for about 30 secs. Add 125 ml water mixed with 1 tablespoon apple cider vinegar & let it bubble and coat the chicken & vegetable with the sticky sauce. Serve with rice & lots of greens. #deliciousdinner #recipe #sweetandsourchicken #thefeedfeed - 1 hour ago