Tuesday

Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 10 min
Budget : Reasonable
From : India
Difficulty : Medium

Ingredients :
1 large chicken
2 onions
2 cloves garlic
1 small root ginger
1/4 l yoghurt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon powdered coriander
1 teaspoon red food colouring
juice of 1 lemon
salt

Garnish :
Slices of lemon
Lettuce leaves
Slices of tomato and onion

Recipe :
Joint the chicken, remove the bones and slice the flesh.
Grate the onion, garlic and ginger.
Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.
Season, add lemon juice and red food colouring.
Put the chicken into the sauce and leave to marinate overnight.
The next day, skewer the pieces of chicken and roast for 10 minutes.
Serve on a bed of lettuce, with slices of onion, lemon and tomato.


Advice :
Served with rice, this can also be a main course or side dish.

Chicken with tarragon and chanterelle mushrooms

Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 25 min
Budget : Expensive
From : France
Difficulty : Easy
Ingredients :
6 chicken legs or breasts
1 bunch tarragon
1 chicken stock cube
250ml low-fat creme fraiche
1kg chanterelle mushrooms
Olive oil, garlic and parsley

Recipe :
1. Heat a tablespoon of oil in a pan, over a high heat.
2. Add chicken, saute until golden on all sides.
3. Add 100ml stock and the washed tarragon.
4. Bring to the boil, then turn heat down and leave to cook for 25 minutes.
5. In a separate pan, saute mushrooms in olive oil, with garlic and parsley.
6. Just before serving, remove tarragon from pan and deglaze sauce with creme fraiche, over a high heat.
7. Serve hot with sauted chanterelle mushrooms and rice, or boiled potatoes.


Advice :
For a heartier meal, try serving with fresh pasta.

Recommended wine: Saumur Champigny