Rosemary Chicken with Pepper Sauce Recipe | Masala Mornings | Shireen Anwar | Continental Food
Recipes in this Video
Rosemary Chicken with Pepper Sauce is a delightful dish that showcases the fusion of local Pakistani flavors with Mediterranean herbs. The use of fresh rosemary elevates the simple chicken preparation, while the creamy pepper sauce adds a rich, savory touch. This dish is often enjoyed during family gatherings and special occasions, reflecting the warmth of Pakistani hospitality. Today, variations can be found in many homes, adapting the recipe to suit personal tastes and ingredient availability.
Ingredients
- ●chicken thighs
- ●fresh rosemary
- ●garlic
- ●olive oil
- ●salt
- ●black pepper
- ●bell peppers
- ●onion
- ●chicken broth
- ●heavy cream
- ●butter
- ●lemon juice
- ●parsley
- ●cornstarch
- ●water
Instructions
- 1Marinate chicken thighs with olive oil, minced garlic, chopped rosemary, salt, and black pepper for at least 30 minutes.
- 2Heat a grill or skillet over medium-high heat until hot.
- 3Cook the marinated chicken thighs for 6-7 minutes on each side until golden and cooked through.
- 4Remove chicken from the grill and let it rest for 5 minutes before slicing.
- 5In the same skillet, add butter and sliced onions; sauté until translucent, about 3-4 minutes.
- 6Add sliced bell peppers and cook until softened, about 5 minutes.
- 7Pour in chicken broth and bring to a simmer for 2-3 minutes.
- 8Stir in heavy cream and lemon juice; cook until sauce thickens slightly, about 3-4 minutes.
- 9Season sauce with salt and black pepper to taste.
- 10Combine sliced chicken with the pepper sauce and toss to coat.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Ingredients
- ●2 cups elbow macaroni
- ●2 tablespoons olive oil
- ●4 cloves garlic, minced
- ●1 teaspoon red chili flakes
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/2 cup cherry tomatoes, halved
Instructions
- 1Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red chili flakes to the skillet, sautéing for about 1-2 minutes until fragrant.
- 4Add the cooked macaroni to the skillet, stirring to combine with the garlic and chili oil.
- 5Season with salt and black pepper, mixing well to ensure the macaroni is evenly coated.
- 6Stir in the grated Parmesan cheese until melted and well incorporated.
- 7Add the halved cherry tomatoes and chopped parsley, tossing gently to combine.
- 8Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- 9Remove from heat and serve hot, garnished with extra parsley if desired.
Equipment
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