Tag Archives: peppers

Chili Chicken with Cashews

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chile chicken

2- 6oz chicken breasts
4 organic vine sweet mini peppers
3 T chick pea flour
½ t salt
1 t garlic powder
dash of cayenne
3T olive oil
1/4 C of sherry
1/2 C of cashews
1t chile paste, like Sambal chile paste
salt to tast
2T sweet chili paste
1/2 C of vegetable of chicken stock

Mix together the chick pea flour, salt, garlic and cayenne in a medium bowl and set aside.

peppers

Slice the peppers lengthwise into thin slices and saute in a hot pan with 1T of olive oil until the peppers are softened. Remove the peppers and set them aside.

Dip chicken breast into the mix until they are completely covered in the dry mix. Add 2T of olive oil to the pan and add the chicken. Brown both sides over medium-high heat and then reduce to cook the chicken through.

Deglaze the pan with the sherry and add the chile paste at the same time to mix in with the liquid. Add the peppers back and toss. Add the cashews, salt, sweet chili sauce and stock, then cover the pan and cook over low heat.

chicken

After 10 minutes, uncover and it’s ready to serve with freshly cut pineapple cubes.

Caramelized Eggplant Caponata

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2 medium white eggplant (you can also use Japanese eggplant)
1 leek
1 Spanish onion
4 tbsp olive oil
2 tbsp red hot pepper sauce
1 C sweet vermouth
1 tbsp garlic powder
1 pint roasted cherry tomatoes (cut in half, season with salt, cook for 1 hour at 200 F)
1/2 C marinated green pitted olives
2 tbsp caramelized peppers ( I used jarred peppers)
Salt

Dice the eggplant into small pieces and place in a strainer. Sprinkle the eggplant with salt and place a heavy dish on top of the eggplant to weigh it down. This will help to remove some of the liquid from the eggplant.

Thinly slice the leek (only the white and light green part) and onion. Leeks need to be soaked in a bowl of water to remove any sand or dirt that may be between the layers of the leek.

In a preheated, cast iron pan, saute the leek and onion with 2 tbsp of olive oil over high heat. After 1 minute, reduce the heat and add a pinch of salt.

Once the onion and leek start to caramelized, add the pepper sauce and cook for an additional 2 minutes.

Deglaze with 1/2 C of sweet vermouth, let the liquid cook out a bit, then remove from heat and place the leeks and onions in a separate bowl.

Add the remaining 2 tbsp of olive oil back into the pan and add the eggplant and cook over medium-high heat. Add garlic powder, roasted cherry tomatoes, olives, and leek and onion mixture. Deglaze with remaining sweet vermouth and reduce heat to low, until liquid evaporates.

This dish is great to serve with toast and crackers, like pita chips or to be used as a topping.