Ginger chicken with apple and cubebe pepper
Ginger chicken with apple and cubebe pepper
The combination of these ingredients creates a dish that is both sweet and savory. The ginger and cubebe pepper add a bit of heat, while the apple provides a bit of sweetness.
TIPS
Cubebe pepper can replaced by mix of juniper and allspice
45 min
4 persons
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INGREDIENTS
Rice
2 dl (1 cup) rice
4 dl (2 cups) water
1 teaspoon salt
Marinade
2 dl (1 cup) apple juice and 0,5 dl (1/4 cup) apple cider vinegar, mixed
1 tablespoon grated ginger
Chicken
450 g (1 pound) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons curry
2 teaspoons turmeric
2 teaspoons cumin
1 teaspoon saffron
4 dl (2 cups) coconut milk
2 dl (1 cup) apple juice
1 tablespoon grated ginger
2 tablespoons japanese soy
1 chicken bouillon cube
1 teaspoon cubebe peppercorns
1 tablespoon apple cider vinegar
2 cloves garlic, grated
1 apple, peeled
1 tablespoon chopped mint leaves
1 teaspoon red chili, chopped
1,5 teaspoon salt
RECIPE
1. Boil 2 dl (1 cup) rice according to the instructions on the packaging
2. Cut 400 g (1 pound) chicken into bite-sized pieces
3. Season with salt
4. Pour over 2 dl (1 cup) apple juice and 0,5 dl (1/4 cup) apple cider vinegar, mixed
5. Add 1 tablespoon grated ginger
6. Blend the chicken pieces in the marinade well
7. Put into a plastic bag and marinate for at least 2 hours
8. Heat 2 tablespoons olive oil
9. Add 2 teaspoons curry
10. Add 2 teaspoons turmeric
11. Add 2 teaspoons cumin
12. Add 1 teaspoon saffron
13. Add chicken and fry for about 5 minutes
14. Add 4 dl (2 cups) coconut milk
15. Add 2 dl (1 cup) apple juice
16. Add 1 tablespoon grated ginger
17. Add 2 tablespoons japanese soy
18. Add 1 chicken bouillon cube
19. Add 1 teaspoon cubebe peppercorns
20. Add 1 tablespoon apple cider vinegar
21. Bring to a boil, then reduce heat to low and simmer for 15 minutes
22. Dice the apple
23. Add 2 cloves grated garlic
24. Add the diced apple
25. Add 1 tablespoon chopped mint leaves
26. Add 1 teaspoon chopped red chili
27. Season with salt and cook for an additional 5 minutes
Serve the dish decorated with some mint leaves on top
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