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Ingredients
- MARINADE:
- 600 g/1 lb 5 oz boneless, skinless chicken breasts,
- 200 g/7 oz heart of palm
- 10 g/1/3 oz fresh gingerroot,
- 1 clove garlic,
- 1 ActiFry spoon ground cumin,
- A few drops red food colouring,
- 1/3 ActiFry spoon chilli powder,
- 1 ActiFry spoon lemon juice,
- 1/2 ActiFry spoon ground nutmeg,
- 1 individual pot plain yoghurt,
- 1 ActiFry spoon chopped fresh coriander leaves,
- Salt, pepper
- PICKLED VEGETABLES:
- 20 g/2/3 oz fresh gingerroot,
- 2 cloves garlic,
- 1 ActiFry spoon mustard seeds,
- 1 ActiFry spoon chilli powder,
- 2 ActiFry spoons white wine vinegar,
- 2 doses saffron,
- 1 ActiFry spoon vegetable oil,
- 200 g/7 oz cabbage,
- 200 g/7 oz carrots,
- 200 g/7 oz cauliflower,
- 1 onion,
- Salt, pepper
Details
Servings 4
Adapted from nutritiousanddelicious.co.uk
Preparation
Step 1
Divide the cauliflower into small florets. Cut the florets into a dice. Seed the chilli and chop very finely. Peel the carrots and cut into thin sticks. Cut the cabbage leaves into thin strips. Peel and slice the onion and the gingerroot.
Blanch the vegetables for 1 minute, drain and dry with a tea towel. Heat the oil and cook the onion and gingerroot for 10 minutes. Add the garlic and the crushed mustard seeds and then the saffron steeped in 50 ml/2 fl oz of warm water. Mix well and add the vegetables. Cook for another 10 minutes.
Add the vinegar, adjust the seasoning and pour into a jar. Cool and chill. Grind the garlic and ginger together with a pestle and add the chilli, cumin, nutmeg, chopped coriander leaves and a few drops of red food colouring. Season with salt and pepper. Mix with the yoghurt and the lemon juice.
Coat the chicken pieces thoroughly with this sauce and marinate in the fridge for 30 minutes. Put the chicken pieces in the ActiFry without any fat, add the heart of palm, drained and sliced, and then cook 10 minutes.
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