My Foodie self: African cuisine (Chicken breast in creamy sauce)
This is the very first post that relates properly to my foodie self, and it quite interesting to know that modern day culinary in Africa, especially Nigeria has evolved.
I wasn't privileged to have enjoyed a variety of cuisines during my growing up days, and that is not tied to the fact that my mother isn't a great cook, of course she was and is still, but I guess its tied to the fact that I grew up in a part of the world where foods of starchy origin are staples, because the meals then revolved around rice , beans, garri sometimes plantain, meat and fish.
Every average Nigerian that grew up in the 1980-1990 can relate to what I'm saying
Culinary in Africa has taken a new turn in recent times and it could only get better, in that there has been a prolification of food specialist ( or food scientist as they are proffesionaly called) who have researched and created new ways food can better be prepared and enjoyed , hence, resulting to a large variety of African cuisines.
Well my foodie self gets the best of me most times, in that I often spendtime on YouTube searching for Delicacies and recipes to experiment on, and trust me!!! You will so much yearn to have a taste of'em if you were to visit me.
So today I'm going to be writing about a cuisine I tried out this weekend
chicken breast in creamy sauce
This sauce is so perfect for rice but ensure that the rice is slightly flavored so you don't have to completely rely on the creamy sauce for your source of flavor. Don’t get me wrong, it works well with just plain white rice but if you spice up your rice with some onion and garlic or make savory rice to go with it, I think it would be perfect.
I will recommend you use cooking cream if you can lay hands on that, well couldn't which is why I used thick milk in my recipe but you can substitute with thick coconut milk or if you can't get eitherof the abovementioned . But remember to cook on low heat so that there is no aggressive separation and curdling occurring in your pan of sauce. If you want a slightly thicker sauce, you can sprinkle a teaspoon of corn starch or flour. If you do not have those, you can add some potatoes to the sauce so it thickens. Enjoy my simple recipe.
2 large chicken breasts
1 cup of cooking cream (or thick milk)
Seasoning cubes
1 tablespoon of suya spice powder
2 large tomatoes
1 tablespoon grated ginger
3 scotch bonnet peppers (use different colors for variety)
1 large bulb of Onions
2 cloves of garlic
A handful of chopped Scent leaves
2 tablespoons of melted butter
1 tablespoon of vegetable oil
Wash and season your chicken breasts and set aside.
Above open fire, roast your tomatoes a bit till they have a few burns on their skin. This was mostly for aesthetic purposes.
In a pan, heat up the butter and vegetable oil on low heat and place the seasoned chicken breast in the pan.
Allow to brown on all sides while cooking on low heat.
Once browned, cover the pan for another 2-3 minutes to allow the juices be trapped in the pan.
Pour in your cooking cream or thick milk and allow to simmer on low heat. Add your chopped peppers, onions, garlic, ginger and tomatoes, cover the pan and allow to cook properly.
Slice a little portion of the chicken and check to make sure its cooked all the way through.
If you prefer your sauce slightly loose, serve as is but if you want it thicker, add a little flour or cornstarch to thicken the sauce. Serve your chicken breast in creamy sauce hot.
So there you go!!!!!
You can enjoy with chilled mixed fruit juice.
Thanks for taking out time to read.
Best regards
Morgan