Pineapple Chicken

If once in a while you like a “sweet” meal this is one that you should try out.

The chicken needs to marinate for a few hours in the fridge, so if you want you can either prepare it the night before or just before you go to work. It takes only a few minutes.

This meal serves 3-4 people depending on how hungry your guests/family are.

Ingredients:

4-6 pieces of chicken thighs and drumsticks

3 Tbsp Olive Oil

3 Tbsp Dijon Mustard

1 Tbsp Brown sugar (heaped)

1 tsp Black pepper

1 med to large onion, chopped finely

2 cloves garlic, grated or finely chopped

1 tsp turmeric

1 tsp paprika

1 cup chicken stock

1 cup white wine

1 tin of pineapple chunks, drain only half of the juice/syrup.

Salt and pepper

Method:

1.   Marinate the chicken as follows:

In a large Ziplock bag, add the Olive oil, mustard, sugar and black pepper. Stir it a little as to combine the ingredients.  Now place the chicken into the bag and seal it. Shake the bag a little and massage the ingredients into the chicken. Place the bag in the fridge.

2. Cooking the chicken:

In a medium saucepan (over med to high heat), drizzle a little olive oil and add chopped onions and garlic. Fry until a golden brown.

Add turmeric and paprika and stir while it fries for a minute or so, creating a paste.

Add the chicken pieces and fry the chicken for a few minutes in the paste. Don’t throw the bag out just yet.

Pour a little of the chicken stock into the ziplock bag and swirl it around, so as to save all the seasoning and pour it into the saucepan.

Add the rest of the chicken stock, wine and pineapple with half the juice/syrup.

Cover the saucepan with a lid and cook over medium heat for 30 to 40 minutes until the chicken is cooked through.

Serve the chicken with some Basmati rice.

Bon appetit!

Be awesomely blessed!

Cláudia

 

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