Ramadan Delights: Chef’s Tip - Lip-smacking treat

With over 90 years of culinary expertise and the chosen supplier to almost 50 per cent of Michelin-starred restaurants in Europe, Electrolux has officially launched its cooking range for consumers in the Middle East. Here, celebrated Chef Jean-Christophe Novelli, who has teamed up with Electrolux shares one of his famous recipes.

With a passion for healthy cooking, Jean-Christophe Novelli said, “The use of select ingredients and simple techniques, combined with high-quality cooking equipment truly provides the ingredient to great taste, I have been using Electrolux cooking equipment in my kitchens for many years and am delighted to be part of the official launch of the brand in the Middle East.”

Try out one of his famous recipes that is sure to delight your taste buds and spread more cheer during Iftars and Suhoors this Ramadan.

Poulet Provençale à la Moutarde — Chicken Provençale with Mustard

A delicious recipe from the south west of France that you can prepare in just over an hour, but that is complete with all the components needed for a healthy diet.

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 40 minutes 

INGREDIENTS

Chicken legs (cut through the joint to separate

drumsticks and thighs)  4 pc

Extra virgin olive oil        2 tbsp

Shallot, sliced    3 pc

Yellow pepper, diced      1 pc

Fennel, whole, diced      1 pc

Rosemary            1 sprig

Black pepper, crushed    to taste               

Garlic bulb          ½ pc

Courgette, diced               1 pc

Basil, fresh          1 sprig

Plum tomatoes, diced    3 pc

Chicken stock or water   1 ½ cups

Corn flour (mixed with 2 tsp cold water)                 2 tsp

Olives, mixed    1 tbsp

Wholegrain mustard       2 tbsp

Pasta or brown basmati rice to serve

METHOD

Preheat the oven to 160ºC (fan), 180ºC (non-fan), or gas mark 4.

In a deep pan with a lid, heat a little oil and sauté the chicken legs to seal and colour them.

Set aside the chicken and pour off the excess fat from the pan. Return to the heat.

For the sauce, heat the pan; add the shallots, yellow pepper, fennel, rosemary, black pepper and garlic, then sauté for 10 minutes. At the last minute, add the courgettes with the torn basil and cover with a lid.

Return the chicken to the pan; add the tomatoes, chicken stock and corn flour. Cover and put into the oven for 20 minutes or more (depending on the size of the chicken).

Just before serving, place back on the hob and introduce the olives.

Stir in the mustard, but do not let it boil.

Serve with pasta or boiled brown basmati rice.

CHEF’S TIP

The cooking times will need to be adjusted according to the size of the chicken legs used for this recipe.