This couldn't be easier. Cumin, saffron and leeks work beautifully with the chicken, which is melt-in-the-mouth tender, and the garlic mayonnaise gives a wonderful creaminess to the sauce.
For the garlic mayonnaise. Add the crushed garlic to the mayonnaise, stir and set to one side.
For the chicken stew:
Heat the oil in a heavy based pan. Add the chicken pieces and cook until golden brown all over. Add the chopped pepper, chilli and lemon zest and cook for 2 to 3 minutes.
Add the stock, cleaned potatoes and saffron. Bring up to the boil, cover and cook for 20 minutes. When cooked remove the chicken and potatoes and keep warm. Add the leeks to the pot and simmer until the stock has reduced by a third. Blend the stock and vegetables to a puree. Beat the garlic mayonnaise slowly into the sauce and season with salt and black pepper.
To serve, put the chicken and potatoes into a bowl, pour the sauce over, garnish with the chopped parsley and serve with crusty bread.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago