Dinner · Ramadan & Raya
Recipe by morisaidkitchen
Creamy Tomato Parmesan Chicken
Oregano-seasoned chicken thighs simmered in an Anchor Butter, tomato and capsicum cream sauce, brightened with lemon and made extra cheesy with Perfect Italiano Parmesan.
- Cooking time
- 45 min
- Servings
- 3 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 3
- 3 boneless chicken thighs
- Salt and seasoning powder to taste
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 slices Anchor Butter
- 5 cloves garlic, chopped
- 1/2 large red onion, chopped
- 10 cherry tomatoes, halved
- 1 stock cube dissolved in 300ml water
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 yellow capsicum, sliced
- Juice of 1/2 lemon
- 200ml cooking cream
- 1 sprig coriander, chopped
- Chili flakes to taste
- 2 tbsp Perfect Italiano Parmesan, grated
Step by step
Method
- 1
Season the chicken thighs with salt, seasoning powder, 1 tsp black pepper and 1 tsp oregano and marinate briefly.
- 2
Melt the Anchor Butter in a pan and sear the chicken for 4-5 minutes per side until golden. Remove and set aside.
- 3
In the same pan, saute the garlic and onion until soft, then add the tomatoes and cook until they start to break down.
- 4
Pour in the stock, add 1/2 tsp black pepper and 1/2 tsp oregano and return the chicken to the pan. Simmer for 10 minutes.
- 5
Add the capsicum, lemon juice and cooking cream and simmer for another 5 minutes until the sauce thickens.
- 6
Stir in the Perfect Italiano Parmesan, scatter with coriander and chili flakes and serve with rice or bread.
Keep cooking
