Sufra Dayma: Chicken Creole By Moushira Abdel-Malek Serves 4 Ingredients 4 chicken fillets (cubed) 1 large onion (coarsely chopped) 1 tsp crushed garlic 1 cup button mushrooms (coarsely chopped) 1 green bell pepper (seeded and coarsely chopped) 2 large ripe tomatoes (coarsely chopped ) 1/2 tsp finely chopped red chilli 2 tbsp finely chopped parsley leaves 1/2 cup dry white wine 120 ml cream 2 tbsp oil + butter (same amount) Salt + pepper + thyme Method: Heat half the amount of oil and butter in a large non-stick frying pan, over medium heat. Add the chicken and sautée, stirring frequently, until slightly goldened. Using a slotted spoon, transfer to a plate. Add remaining oil and butter to frying pan and heat. Add onion and garlic. Sautée Stirring frequently until softened. Add bell pepper, stirring constantly for two minutes. Add tomatoes, wine and chilli. Season, stir well and bring to the boil. Return the chicken, cover and simmer over low heat, until chicken are tender. Add cream and stir to combine until heated through. Remove into a serving bowl. Sprinkle parsley on top and serve with rice. N.B.: Creole cooking is a medley of French, Spanish and West African cuisines.
