Current issue

Recipe of the day

Smoked bacon & savoy cabbageSmoked bacon & savoy cabbageCabbage still hasn't quite recovered from its associations with school dinners and bad smells, but cooked with smoky bacon and aromatic vegetables and herbs it's truly a winter warmer that melts in the mouth.

Summer chicken saute

by Ginny Grant | Cuisine issue #156
Serves: 4I'm a big fan of the fry then steam method for cooking chicken - it results in moist, tender meat.

You could use any other vegetables in place of the capsicums and tomatoes, and sometimes I use a slug of wine or stock instead of the orange juice.

2 tablespoons olive oil
600g skinned and boned chicken thighs, halved
1 red onion, thinly sliced
1 red capsicum, deseeded, cut into chunks
1 yellow capsicum, deseeded, cut into chunks
grated zest and juice of 1 orange
1⁄2 punnet cherry tomatoes, halved
1⁄2 cup basil leaves, torn

Heat the oil in a large wide saucepan over medium heat. Add the chicken and brown for 3 minutes each side or until golden. Remove and set aside.

Add the onion and capsicums to the pan and cook for 5 minutes or until just softened. Return the chicken to the pan along with the zest, juice and tomatoes. Season generously with salt and freshly ground black pepper then cover and let the chicken steam in the liquid over medium heat for 10 minutes or until cooked through. Stir in the basil then serve with steamed rice.

MEAL MAKER

Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

SEARCH CUISINE BEST RESTAURANTS



Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.



CURRENT ISSUE

Subscribe now

SUBSCRIBE NOW »

DIGITAL

Digital Edition

Buy digital subscriptions - delivered via email
subscribe now »

Buy Cuisine's How To Cook app
buy now on the App Store»

MORE

FOLLOW US