Baked Spicy Chicken Drumettes with Romesco by Luke Mangan
"These little chicken drumettes are about as easy and flavoursome as they come. Marinate them overni...
300g cauliflower, cut into small florets
6 spring onions, sliced
Half roasted red pepper, cubed
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons sherry vinegar
1 teaspoon turmeric
60 ml of water
1 chicken breast cut into thick medallions
Ground black pepper
1. Steam cauliflower for 20 minutes.
2. Combine in a hot pan with garlic, pepper, lemon juice, vinegar, oil, turmeric, water and a pinch of salt. Stir with a wooden spoon to mix all ingredients.
3. Cover and place over medium-high. As it begins to boil, switch to low heat and cook for 20 minutes.
4. In a pan greased with oil, add the chicken medallions. Slowly cook until golden brown. When you are almost done on both sides, sprinkle cumin, paprika, black pepper and a pinch of salt, to taste.
5.Place the cauliflower and chicken on a plate and drizzle with olive oil.
Recipe and picture provided by Lola Nolilolilo