Carrot and chicken stew with cauliflower risotto
Ingredients
Stew :
- 600 g chicken breast
- 1 onion
- 4 cloves of garlic
- 1 piece of ginger approx. 5 cm
- 2 stalks of lemongrass
- 3 lime leaves
- 1 l carrot juice 1 kg carrots
- fresh coriander
- 200 ml coconut milk
- 1 kg carrots
- tandoori chicken seasoning
- black pepper from the mill and sea salt
- peanut oil
Risotto :
- 1 cauliflower
- 1 onion
- black pepper from the mill and sea salt
- mace or nutmeg
Preparation
Stew :
Cut the chicken into coarse pieces. Put the chicken in a mixing bowl and add a splash of peanut oil. Season briskly with tandoori spices. Mix everything together and set aside for a while.
Chop 1 onion, garlic, ginger and lemongrass very finely. Heat 1 tbsp oil in a large low saucepan or stew pot and gently fry the onion, garlic, ginger and lemongrass.
Heat a pan and sear the chicken. After this, place the chicken in the stew pot on top of the onion, garlic, ginger. Pour over with the carrot juice and 200 ml of coconut milk. Top with 6 peeled and coarsely chopped carrots. Add the lime leaves. Place the lid on the pot and bring to the boil, then lower the heat. Let all this simmer gently for 20 minutes. Now remove the meat and lime leaves from the pan and blend the sauce.
Peel and finely dice the remaining carrots. Add these to the stew and simmer gently for another 10 minutes. Then return the chicken to the pan.
Risotto :
Wash the cauliflower and chop it very finely into a kind of couscous.
Sauté 1 finely chopped onion in 1 tbsp oil and add the cauliflower with a small splash of water. Season with pepper, sea salt and mace. Mix occasionally and add a little more water if necessary. Cook the cauliflower for about 7 to 10 minutes like a risotto.
Finish :
Sprinkle chopped coriander over the stew and serve with the cauliflower.
TIP!
The orange carrot is no longer alone! There is a clear trend to go back to diversity. Purple and yellow carrots are back, complementing the colour palette alongside orange. Make the most of it!
Used culinary technique
