1 kg of chicken breast, cut into pieces
"Squeeze of 2 limes"
To taste salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 dried red chilies, seeded
1 tablespoon honey
2 tablespoons toasted and chopped almonds
1/2 cup finely chopped onion
3 cloves garlic, minced
4 tablespoons olive oil
500 g of fresh mushroom
1 1/2 teaspoons yellow bell pepper, diced
1 1/2 teaspoons red bell pepper, diced
1/2 teaspoon freshly ground cumin
250 g of semolina (uncooked)
1 kg of chicken breast, cut into pieces
"Squeeze of 2 limes"
To taste salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 dried red chilies, seeded
1 tablespoon honey
2 tablespoons toasted and chopped almonds
1/2 cup finely chopped onion
3 cloves garlic, minced
4 tablespoons olive oil
500 g of fresh mushroom
1 1/2 teaspoons yellow bell pepper, diced
1 1/2 teaspoons red bell pepper, diced
1/2 teaspoon freshly ground cumin
250 g of semolina (uncooked)
Marinate the chicken in lime juice, salt, curry powder, cumin, chili peppers, honey, and almonds for at least one hour
Let it sit for another hour if desired
In a large skillet, sauté the onion and garlic in olive oil over high heat
Reduce the heat, add the chicken, and cook, stirring occasionally, for 10 minutes
Cover the skillet and continue cooking until the chicken is tender (if it starts to dry out, add 1/2 cup of water to the skillet)
Add the mushroom, bell peppers, and cumin, and cook for an additional 5 minutes
Stir in the semolina and cook for another 5 minutes or until the liquid has evaporated
Remove from heat and serve.
