I was thinking about how fast time flies! It has been more than 5 years I’ve come to Singapore and still feels like yesterday! Coming here has been a life changing experience for me. At the beginning (for the first few months) I had no job, no friends and worse… nothing in particular I could call a hobby! That is when we got our friend and companion, ‘Frodo’. Did I ever mention about Frodo? I guess not 🙂
My husband and I believe that he has been the best thing that has happened to us! He taught us how to be persistent, patient, love someone unconditionally and a lot of other things. I’m amazed at how such a little one can teach so many things without having the ability to speak. We love him more than anything else in this world and will always be grateful to him for coming into our lives.
He was three months old when we got him and looked like a cute soft toy (still does) 🙂 He’ll be five years soon and we hope to celebrate his birthday in a special way. Here are some recent photos of him 🙂
Coming to today’s recipe, it’s something I came up with using chicken, tomatoes and cheese I had at home. I loved the dotted texture on the chicken made with the oregano and mixed pepper…it looked quite appetizing.The cheese suspended in the tomato giving it a creamy but granular texture making it look like couscous. The cheese granules along with the sour taste of the pickled chili burst in mouth when I chewed it, further enhancing the flavor of the sauce!
This was the first time I tried this combination but it was worth the effort! 🙂
Preparation Time: 10 minutes (excluding time to marinate the chicken)
Cooking Time: 25 minutes
Serves: 3 to 4
Olive oil – 1.5 tablespoons
Chicken – 1 kg, breasts and thighs
Butter – 1 tablespoon
Oregano – 2 teaspoons
Mixed pepper – 2 teaspoons
For the sauce:
Tomato – 3 large tomatoes, made into a puree in a mixer (you can also use around 1.5 to 2 cups of ready made tomato puree)
Chicken/Vegetable stock – 1/2 cup
Cheese – 6 slices (feel free to use the cheese of your choice)
Pickled chili – 1/3 cup
Sugar – 2 teaspoons
Salt – to taste
Step 1: Preheat oven at 1750 C. Mix the butter, oregano and mixed pepper together in a bowl. Coat the chicken evenly with this mixture. I marinated the chicken for 15 minutes. You can choose to marinate it for 30 minutes to 1 hour in the fridge if you have time.
Step 2: Grease the oven grill with oil. Place the chicken on the grill and let it cook in the oven for 25 minutes (or until cooked).
Step 3: While the chicken is being cooked, heat the olive oil in a pan. Add the tomato puree and cook for a minute.
Step 4: Add the chicken/vegetable stock and the cheese. Mix well until the cheese has melted. Add the pickled chili and sugar. Cook for a few minutes until the sauce thickens or you have the desired consistency. Transfer to a serving bowl.
Step 5: Once the chicken is done, place the grilled chicken on a serving dish. You can pour the sauce on the chicken or serve it separately in a bowl, as per your preference. Garnish with pickled chili. Serve hot with freshly baked bread and vegetables of your choice.
If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂