Monday, November 5, 2007

Chicken Goulash

I decided to try something totally different for a change, so i roasted a few chicken pieces over the weekend and refrigerated them. Tonight I made a goulash sauce and topped over a chicken thigh. It would have been perfect with some buttered basmati rice or creamy mash but I had it plain.

Roasted Chicken pieces (marinated with Chinese five spice powder, mustard, salt and pepper).

Saute 1 big yellow onion chopped, some chopped garlic in some olive oil and then add some oregano followed by cubed green and yellow zucchini and 2 tablespoons of paprika. Quickly add a can of diced tomatoes and 1 small can of tomato paste, stir and add some Chinese five spice. Give it a good stir before adding a cup of chicken stock. Let it simmer, add some sugar (1 teaspoon), a dash of lemon juice and pepper to taste. Finish it off with a tablespoon or more of sour cream.

This sauce is thick and will go well with grilled fish or prawns too.
You may want to add 1/4 cup of wine if you like after the stock is added.

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