Peri-Peri Creamy Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 medium skinless chicken breasts (approx. 130g each)
- • 2 medium red onions (peeled and thinly sliced)
- • 4 garlic cloves (peeled and crushed)
- • 1 medium green pepper (deseeded and cut into 1cm dice)
- • 1 medium red pepper (deseeded and cut into 1cm dice)
- • 1 tbsp peri-peri seasoning
- • 1 chicken stock cube (made up with 400ml boiling water)
- • 180 g reduced-fat cream cheese
- • 4 spring onions (trimmed and sliced)
- • 300 g cherry tomatoes (halved)
- • 5 g fresh coriander leaves (stalks removed and roughly chopped)
- • salt and black pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 220°C. Line a medium baking tray with foil and spray with low-calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut-side up.
Spray the tomatoes with low-calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 15-20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.
While the tomatoes are roasting, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and fry gently for 5 minutes, until they have softened a little.
Add the chicken breasts, green and red peppers and peri-peri seasoning. Stir, then cook for 4 minutes, turning the chicken breasts over halfway through. The chicken breasts should be lightly golden.
Add the chicken stock and simmer, uncovered, for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small, sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
Remove the frying pan from the heat and stir in the cream cheese until completely blended. Stir in the spring onions and return to the heat. Simmer, uncovered, for 5 minutes until the spring onions are tender. If the sauce is too thin, continue to simmer, uncovered, for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
Stir the roasted tomatoes and coriander into the sauce and season to taste with salt and black pepper, if needed. Serve with an accompaniment of your choice.