Saute of chicken with nectarines and chilli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; skinned and boned | |
| Seasoned flour | ||
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Sunflower oil |
| 1 | Red chilli; finely chopped | |
| 2 | Nectarines; stoned and | |
| ; quartered, or | ||
| ; tinned | ||
| ; peaches/dried | ||
| ; peaches soaked in | ||
| ; water | ||
| 5 | tablespoons | Sweet sherry |
| 2 | tablespoons | Water |
| 6 | Dried; sun-dried tomatoes, | |
| ; soaked in hot water | ||
| ; for 20 minutes and | ||
| ; chopped | ||
| 1 | tablespoon | Balsamic vinegar |
| 30 | grams | Feta cheese; crumbled (optional) |
| Salt and freshly ground pepper | ||
| Coriander; chopped for garnish | ||
Directions
Trim the chicken carefully and cut into bite-sized pieces. Toss in the seasoned flour with the cumin and cayenne pepper, then transfer to a plate in a single layer without touching.
Heat the oil in a large frying pan or wok and fry the chicken pieces, in batches if necessary, until golden brown and cooked through. Remove the chicken, then pour off any oil from the pan. Put the chilli and nectarines into the pan with the sherry and 2 tablespoons of water. Bring to the boil and reduce, by boiling rapidly, to a syrupy consistency. Return the chicken to the pan and add the sun-dried tomatoes.
Season to taste, add the vinegar and heat thoroughly. Pile into a warm serving dish, sprinkle with the cheese, if using, and chopped coriander.
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