PREP TIME: 10 min COOK TIME: 25 min SERVES: 4
Ingredients
250g of lingine
3/4 cup tomato paste
450 ml of double cream
2 red onion
6 cloves of garlic
1 bunch of dania
3 bay leaves
1 teaspoon of cumin
3 bay leaves
1 teaspoon of coriander powder
1 teaspoon of paprika
Salt to taste
For the chicken
500g of chicken breast, sliced
1 teaspoon of cumin
½ teaspoon of garlic powder
1 tablespoon of rosemary
½ teaspoon of thyme
3 tablespoons of balsamic vinegar
1 tablespoon of soy sauce
Method
Begin by preparing your linguine ( you can use spaghetti, fettuccini or penne). Boil until al dente. Save a cup of pasta water and drain the rest. Pass the pasta through some cold water and set aside.
For stewing, we begin with the onion and garlic. Once softened, add the tomato paste, followed by the spices and the chicken. Add the pasta water to facilitate the cooking down of the spices and to thicken it as well. Once done, add the cookd linguine, followed by the double cream. Mix it in and then let it simmer for about 5 minutes. Once done, garnish with some dania leaves and serve!
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