I love new products, which explains why I have a kitchen drawer and cupboard full of lovely goodies waiting to be used. One new (to me) exciting product that I came across last year was the Oak Smoked Red Bell Pepper from the Smoking Shed – a company co-founded by our very own blogger Sam Linsell of Drizzle and Dip. I had used the product very successfully with steak before I decided to come up with a recipe specifically for chicken. Your kitchen will have this lovely smell of oak hanging around, and the flavour the seasoning adds to your food is really fantastic. I would highly recommend that you take the time out to find this wonderful condiment.
Oak Smoked Red Bell Pepper Chicken
OAK SMOKED RED BELL PEPPER CHICKEN
All Rights Reserved: an original recipe from Lavender and Lime
Ingredients
- 150g yoghurt
- 1 teaspoon oak smoked red bell pepper
- 2 chicken wings
- 2 chicken thighs
- salt and freshly ground black pepper for seasoning
- 1 tablespoon olive oil
- 2 rashers bacon
- 2 tomatoes, chopped
- ½ cup white wine
- 1 cup frozen peas
- 1 teaspoon arrowroot
Method
- place the yoghurt and the bell pepper into a ziploc bag
- season the chicken pieces and add to the yoghurt
- seal the bag and gently rub the yoghurt over the chicken pieces
- refrigerate for 30 minutes
- heat the olive oil in a pot
- cook the bacon until the fat has rendered down
- remove and brown the chicken thighs – reserve the yoghurt
- chop up the bacon and add back to the pot with the tomatoes, yoghurt and wine
- cover and simmer for 30 minutes until the chicken is cooked
- add the peas and cook until hot
- thicken the sauce with arrowroot
Click on the links for conversions and notes.
Where can you buy it?
I have asked Sam for you!
This really sounds wonderful – another item to go onto my list for when I get home.
🙂 Mandy
your list is growing!