Tuesday, 26 November 2013

WFT?! (what's for tea): Recette de Poulet a L'ananas.

Hello Fellow Nom Seekers!

Obelix is sharing his recipe for Recette de Poulet a L'ananas which is dish he refers to in English as "pineapple chicken".  I think the English translation undersells it a bit.  It sounds way more enticing in French.   It's more like a healthy version of sweet and sour chicken with a tangy pickled ginger sauce.  Because it is sweet, salty and tangy all at the same time, it is great with something bland like rice as an accompaniment.  As Obelix was doing the cooking, it was up to me to document and scribe (and eat).  By the way, this is Obelix's Mauritian Mama's recipe which was handed down to him.  So here he is shaking what his mama gave him

This makes two very generous serves if served alone with rice.  if you are making other dishes, the quantity below can easily stretch between four people. 

Ingredients:
  • 3 chicken thigh fillets. De-boned and diced
  • swig of rum
  • 2 tablespoon of corn flour
  • salt and pepper
  • swig of light soy sauce
  • 1 fresh pineapple cored and diced
  • 1 tablespoon of fish sauce
  • 1/2 jar of 'sweet mixed pickles' (see picture below which is essentially 90% pickled stem ginger with a few bits of carrots and cucumbers thrown in).  We use the "Tung Chun" brand from the local Asian grocer
  • 2 tablespoon of sugar
  • juice of 1/2 lemon
  • 1/2 cup of water
  • 1 garlic clove crushed
  • 2 tablespoon of olive oil


Method:
  • Marinate your pineapple with fish sauce, 1 tablespoon of sugar, soy sauce and the mixed pickled ginger.  Set aside in the fridge for 15 minutes or so until you prepare the rest of the ingredients. 

  • Marinate your chicken with rum, salt and pepper and 1 tablespoon of corn flour. 

  • Make your glaze by mixing the water with lemon, garlic, remaining sugar and remaining corn flour.  Keep this aside. 

  • Heat a tablespoon of oil in a large fry pan and fry off the pineapple and pickled ginger until pineapple is soft.  Remove and set aside. 
  • Clean pan and add another tablespoon of olive oil and fry off chicken until it achieves a nice brown colour. 

  • Pour in the pineapple ginger mixture into the pan as well.  Mix together and cook together for a few minutes. 
  • Pour in the glaze and cook until the corn flour cooks and thickens the sauce. 
  • Ready to nom. 


Until next time,
Nom Seeker, Glutt




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