POULET VITAMINE



  • 50 grams ( 0,11 lbs) boneless chicken (breast and tenderloin)
  • One teaspoon each of cumin and coriander seeds
  • 2 tablespoons of butter
  • Half a teaspoon of black pepper
  • 4-5 bay leaves
  • 1 sprig of rosemary
  • Juice and grated rind of 1 lemon
  • 2 red onions
  • 6-7 baby carrots
  • 2 capsicum peppers
  • 500 grams ( 1,1 lbs) of peas
  • 2 fresh chili peppers
  • 5 cloves of peeled garlic
  • 10 unpeeled shallot onions
  • 2 tablespoons of olive oil
  • half a teaspoon of salt


Chop the chicken meat into large pieces. Pound the cumin and coriander seeds in a mortar. In a deep bowl, mix 1 tablespoon of ghee, chicken, salt, pepper, cumin, coriander seeds, bay leaves, rosemary, lemon peel and lemon juice. Cover the bowl with cling film and rest in the refrigerator for 30 minutes. Cut the red onions into 4. Clean the carrots and chop coarsely. Clean and coarsely chop the capia peppers. Take the chicken out of the refrigerator. Mix all the ingredients and place in the baking dish. Bake in a preheated 200 ( 392) degree oven for 30 minutes. Serve hot.

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