Tomato Chicken, Sauteed Rice And Orange Truffles by Zarnak Sidhwa

Ingredients for Tomato Chicken:

• Chicken breast  1 kg
• Red chilies 1 tbsp
• Oregano  1/2 tsp
• Black pepper  1 tsp
• Salt  1/2 tsp
• Olive oil  4 tbsp

For Sauce:

• Butter  2 tbsp
• Garlic paste 1 tsp
• Tomato puree 1 cup
• Chicken stock  1 cup
• Olive oil  2 tbsp
• Salt  1/4 tsp
• Black pepper  1/2 tsp
• Coriander chopped 2 tbsp

Method:

1. Marinate chicken breasts with oregano, red chilies crushed, crushed black pepper, salt, and oil.
2. Rub well into the slits of the breast.
3. Heat olive oil and add the chicken saute on both sides and remove.
4. Heat butter in another pan and add garlic paste, tomato puree, chicken stock, olive oil, salt and crushed black pepper.
5. Simmer and arrange chicken on a platter and spoon sauce over and garnish with coriander leaves and serve.

Ingredients for Sauteed Rice:

• Onion, chopped  1
• Boiling water  1 cup
• Chicken stock  1 cube
• Fresh mushrooms 1/2 kg
• Butter  4 tbsp
• Rice  1 cup
• Parmesan cheese  as required

Method:

1. Saute onions in 2 tablespoons butter.
2. Add 1 cup boiling water and stock, stir until dissolved. Add rice, cover and simmer 20 minutes.
3. Saute mushrooms in remaining butter, Add garlic to taste.
4. When rice is done, pour into serving dish, arrange mushrooms on top and sprinkle with parmesan cheese.

Ingredients for Orange Truffles:

• Butter 1/4 cup
• Cream 1/3 cup
• Dark chocolate 7 oz
• Egg yolk  1
• Orange zest grated  1 tsp
• Orange peel 2 tbsp
• Orange essence 1/2 tsp
• Cocoa powder  to coat

Method:

1. Combine butter and cream and heat till butter melts.
2. Remove and add chocolate. Stir till it melts.
3. Remove from heat and add in the yolk, peel, zest and essence.
4. Chill overnight or till firm enough to from balls.
5. Roll in cocoa powder.
6. Chill and serve.