I created this dish whilst in the middle of an IBS flare up – I was originally going to make a chicken curry with the beautiful chicken fillets I had in the fridge and had all the other ingredients out ready to make it, then thought better of it! The spices with heat wouldn’t be kind to me! So whilst sat staring at the ingredients a new recipe came to mind. It was based on how the BIR curry sauce is made by blending vegetables to make a base for a curry sauce. I applied similar principles and this delicious dish was borne! Roasted Pepper and Basil Chicken
Prep time 10 mins
Cooking time apx 1 hour
Ingredients2 roughly chopped red onions
1 each red, green and yellow pepper chopped into chunks
2 garlic cloves
6 medium tomatoes halved
Garlic spray oil
2 finely chopped chicken breasts
2 tsp celery salt
1/2 tsp allspice
2 tbsp tomato puree
200ml chicken stock
2 tbsp of dried Basil or small handful of fresh chopped Basil
Place all vegetables, tomatoes and garlic on a baking tray, spray with garlic oil and season with salt and pepper. Roast in medium oven – Gas 6 for 30 mins. Remove half of vegetables, all of the tomatoes and garlic and blitz these with stock, puree, allspice and celery salt until smooth.
Spray frying pan with frylight, sauté chicken until browned. Add remaining whole vegetables and stir for 2 mins. Add blended veg and reheat until bubbling, add Basil, reduce heat and simmer for 20mins or until sauce has reduced slightly.
Serve with rice or pasta – a truly delicious dish!