A simple, easy to make dish, thatâ€™s got the â€˜Wow!â€™ factor in the bucket load. The mixture of textures in the Puree makes it such a treat that youâ€™ll be kicking yourself you havenâ€™t tried it before. Combined with the fresh tastes of the Chicken, the Puree really makes this dish something special.
To Serve 4
4 Skinless Chicken Breasts
3 Garlic Cloves, peeled and Crushed
1tbsp Fresh Thyme, Chopped
6tbsp Olive Oil
1tbsp Clear Honey
1tbsp White Wine Vinegar
Salt and Pepper
3 Red Peppers, deseeded
2 Yellow Peppers, deseeded
2 Onions, peeled and Sliced
225g Plum Tomatoes, skinned and halved
1tbsp Tomato Puree
1. Make some deep slits across the Chicken Breasts, and lay them in a large shallow, ovenproof dish. Mix the crushed Garlic and Chopped Thyme together, and rub into each Chicken Breast.
2. Mix two tablespoons of the Olive Oil with the Honey and White Wine Vinegar, and season to taste. Pour over the Chicken, and leave to marinate for two to three hours.
3. Drain the Chicken, saving the juices. Heat two tablespoons of Oil in a large plat bottomed pan, and place the Chicken breasts in slit-sides down, and fry quickly to seal in the flavours. Turn over, and cook for another minute. Transfer back to the Ovenproof dish with a slotted spoon. Heat the oven to 200C
4. Cut each of the Peppers into eight chunks, and place in a separate Ovenproof dish, along with the Onion and Tomatoes, before sprinkling with Paprika, and covering with the remaining Oil.
5. Bake the Vegetables for thirty minutes on a high shelf, until they are lightly charred. Place the Chicken on a lower shelf, and bake both for thirty more minutes.
6. Keep back six pieces of Red Pepper, and six pieces of Yellow Pepper, and place the rest in a food processor, along with the Onions and Tomatoes, and blend until nearly smooth. Heat through in a Saucepan, and mix in the Tomato Puree, and season to taste.
7. Spoon the Pepper Puree onto a plate, and place the cooked Chicken Breasts on top, and decorate with the remaining pieces of Pepper
Serve freshly cooked, with a range of warmed seasonal Vegetables, or Rice.
Photo Courtesy of: [puamelia]