Marry Me Chicken
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Marry Me Chicken
Difficulty: Easy4
servings10
minutes25
minutes600
kcalIngredients
For the chicken
* 4 chicken breasts
* Salt and black pepper
* 2 tablespoons plain flour
* 1–2 tablespoons olive oil
For the sambal-style paste
* 2 mild red chillies, roughly chopped
* 2 shallots, chopped
* 2 garlic cloves
* 1 teaspoon palm sugar or brown sugar
* 1 teaspoon lime juice or tamarind
* 1 teaspoon tomato paste
* Pinch of salt
* Small amount of terasi/shrimp paste, optional
For the creamy sauce
* 3 garlic cloves, finely chopped
* ½ cup sun-dried tomatoes, drained and sliced
* 1 tablespoon tomato paste
* 1 cup chicken stock
* 1 cup thickened/heavy cream
* ½ cup finely grated Parmesan
* 1 teaspoon dried oregano
* ½ teaspoon paprika
* Fresh basil
* Small squeeze of lime, to finish
Directions
- To Prepare the Chicken
- Pat the chicken dry and season well with salt and pepper. Lightly dust each breast with flour, shaking off the excess.
- To Sear the Chicken
- Heat the olive oil in a large frying pan over medium-high heat. Sear the chicken for around 4–5 minutes on each side until golden. It doesn’t need to be completely cooked through yet. Remove and set aside.
- To Make the Indonesian-style paste
- Blend or finely pound the chillies, shallots, garlic, palm sugar, lime or tamarind, tomato paste, salt and optional terasi into a rough paste. (You can omit chillies or use less or more to your preferred taste).
- Add the paste to the same pan and cook for 2–3 minutes, stirring, until fragrant and slightly caramelised.
- For the Sauce
- Add the extra garlic and cook briefly, then stir through the sun-dried tomatoes and tomato paste.
- Pour in the chicken stock and scrape up all the flavour from the bottom of the pan.
- Reduce the heat and stir in the cream, Parmesan, oregano and paprika. Simmer gently until the sauce begins to thicken.
- Return the chicken and any resting juices to the pan. Simmer gently for around 8–10 minutes, or until the chicken is cooked through and the sauce is rich and creamy.
- Finish and Serve
- Stir through plenty of fresh basil and finish with just a small squeeze of lime to brighten the sauce.
- Taste before adding any additional salt, as the Parmesan, stock, sun-dried tomatoes and optional terasi all bring saltiness.
Notes
- This recipe contains too much oregano.
