Be inspired to try something new for a family meal with this unusual South American-style chicken breast dish.
2 large, skinless chicken breasts
1 celery stalk, halved
3 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp ground turmeric
½ tsp ground cumin
½ tsp freshly ground black pepper
1 yellow pepper, seeds removed, flesh roughly chopped
2 crusty white bread rolls, torn into pieces
300ml/11fl oz evaporated milk
50g/2oz ground walnuts
30g/1oz grated parmesan and cheddar
salt, to taste
1 soft-leaf lettuce, such as Oak Leaf, leaves separated
boiled waxy new potatoes
2 hard-boiled eggs, cut into slices
6 black olives
boiled basmati rice
Place the chicken breasts into a saucepan, cover with water and bring to the boil. Continue to cook over a high heat for five minutes, then add the celery and reduce the heat until the water is simmering. Simmer for a further 10-15 minutes, or until completely cooked through. Remove the chicken from the pan with a slotted spoon and transfer to a large plate to cool down (reserve the cooking water which will be used as stock). Once cooled, shred the chicken meat and set aside.
Heat the olive oil in a frying pan over a medium heat, then add the onions and fry for five minutes until golden-brown. Add the garlic, turmeric, cumin and freshly ground black pepper and fry, stirring well, for a further 1-2 minutes. Add the shredded chicken to the pan and mix well. Pour in the reserved stock and bring to a simmer.
Meanwhile, put the yellow pepper, bread and three-quarters of the evaporated milk into a food processor and blend until smooth, adding the remaining evaporated milk if necessary to make a loose paste.
Stir the bread and milk paste into the pan containing the chicken and stir gently until the mixture returns to a simmer. Simmer over a low heat, taking care not to let the mixture boil, for 8-10 minutes, or until thickened.
Remove the pan from the heat, stir in the walnuts and cheese and season, to taste, with salt.
To serve, arrange a few lettuce leaves on one side of the four serving plates, top with the boiled potatoes, then spoon over the chicken sauce. Garnish with the egg slices and olives and serve with the boiled rice.
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