MATERIALS
600 g chicken fillet in medium cubes
1 finely chopped onion
3 small cloves garlic slices
1 tsp sweet cardamom
1/4 cup sweet mastic powder
1 shot of rose wine
1 tbsp of mustard
3 shots of coconut milk
Salt Pepper
Olive oil
Brown the chicken in the oil over medium to high heat.
Add the cardamom and mastic, pepper and garlic and continue a little longer.
Deglaze with the wine and add the mustard.
Add salt and coconut milk.
Leave on low heat until the sauce thickens.
At the end sprinkle with pepper.
Ideally served with fried potatoes, flavored with nutmeg.
The original recipe was published in olivemagazine and involved a rooster.
But I find the fillet much tastier and flexible????
By @cookthebook.blogspot. Thanks for inspiring us!
MATERIALS
600 g chicken fillet in medium cubes
1 finely chopped onion
3 small cloves garlic slices
1 tsp sweet cardamom
1/4 cup sweet mastic powder
1 shot of rose wine
1 tbsp of mustard
3 shots of coconut milk
Salt Pepper
Olive oil
Brown the chicken in the oil over medium to high heat.
Add the cardamom and mastic, pepper and garlic and continue a little longer.
Deglaze with the wine and add the mustard.
Add salt and coconut milk.
Leave on low heat until the sauce thickens.
At the end sprinkle with pepper.
Ideally served with fried potatoes, flavored with nutmeg.
The original recipe was published in olivemagazine and involved a rooster.
But I find the fillet much tastier and flexible????
By @cookthebook.blogspot. Thanks for inspiring us!
