Fri­day

SPICED PINEAP­PLE CHICKEN

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS COOK 45 MINS PER SERVE 3314kj

½ cup plain flour 1 tsp curry pow­der ½ tsp sweet pa­prika ½ tsp ground cin­na­mon 1 tbsp olive oil 20g but­ter 8 chicken thigh fil­lets, cut into thirds 500g ku­mara, peeled, chopped 440g can pineap­ple pieces, drained 1 cup chicken stock ½ cup or­ange juice mi­cro co­rian­der, steamed rice, to serve

1 In a shal­low bowl, mix flour and spices to­gether. Sea­son.

2 Dust chicken in flour mix­ture, shak­ing off ex­cess. In a large, heavy based fry­ing pan, heat oil and but­ter to­gether on high. Brown chicken 8-10 mins, turn­ing. Drain on pa­per towel.

3 In same pan, cook ku­mara on high 4-5 mins un­til just ten­der. Add pineap­ple, stock and juice. Bring to boil.

4 Re­turn chicken to pan. Sim­mer on medium, 10 mins, un­til chicken is cooked through. Sprin­kle with mi­cro co­rian­der leaves to serve and ac­com­pany with steamed rice.

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