Flamb Tequila Chicken With Pine Nuts

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Serve with steamed basmati rice. an ainsley harriot recipe.

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Steps

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Heat a small frying pan over a medium heat and toast the pine nuts for 2-3 minutes until golden , remove from the pan and set aside.

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Heat 2 tablespoon of sunflower oil in a large , heavy-based pan with a lid.

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Add the chicken and cook over a moderate heat for about 6 minutes , turning once.

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Remove from the pan and set aside.

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Add the remaining oil to the pan and gently fry the onion and garlic for 3-4 minutes until softened but not coloured , stirring occasionally.

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Add 2 tablespoons of the tequila , set the mixture alight and carefully flamb.

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Stir in the tomato puree , chopped tomatoes , and add a dash of hot chilli sauce.

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Stir in the paprika and sugar and cook for a few minutes.

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Pour in the stock and return the chicken to the pan , then cover and simmer for another 10 minutes until the chicken is tender and the sauce has slightly reduced.

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Add the remaining 2 tablespoons of tequila and heat through for 2 minutes.

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Season to taste with salt and freshly ground black pepper.

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Sca.

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Ingredients

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pine nuts, sunflower oil, boneless skinless chicken thighs, onion, garlic cloves, tequila, tomato puree, chopped tomatoes, hot chili sauce, paprika, sugar, chicken stock, salt & freshly ground black pepper, chives