flowcooking

Hawaij Chicken à la King

Tender chicken in a rich, creamy sauce with warm Hawaij spice.
Sweet carrots, raisin hints, and burst tomatoes bring bright depth.
Comforting, silky, and lemony—ready to spoon over everything.

dinner ⏱ 25 min 520 kcal / portion 24.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Hawaij Chicken à la King
v2 · rb0e705f985 20260727Z1751 3 tbsp olive oil 150 g carrot 80 g hawaij paste fine sea salt to taste dust chicken with salt and plain flour 🍳 heat a large frying pan over medium high heat and add olive oil 🍳 ⏱ 1 min fry the dusted chicken until golden brown ⏳ rest the chicken while making the sauce 🍳 ⏱ 5 min cook the grated carrots with salt, stirring often, until dark and slightly charred 🍳 ⏱ 3 min add the golden raisins and cherry tomatoes and cook until the tomatoes break down 🍳 fry in the Hawaij paste for 30 seconds 🍳 ⏱ 3 min bring to a heavy simmer with water and cream and simmer 🍳 return the chicken to the pan, swirl to coat the chicken in the sauce, and cook for 1 final minute to heat through and thicken the sauce ⏳ squeeze over the lemon juice and grind over black pepper and let the pan cool briefly 🍽 serve by spooning the chicken and sauce onto a serving plate with a lip and drizzle over the remaining cream Hawaij Chicken à la King 🎉 380 g chicken breast 2 tbsp plain flour 50 g golden raisin 200 g cherry tomato 2 tbsp double cream 200 ml water 1 tbsp lemon juice black pepper to taste chicken breast, plain flour golden raisin, cherry tomato hawaij paste double cream, water lemon juice, black pepper
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. dust chicken with salt and plain flour
  2. heat a large frying pan over medium high heat and add olive oil
  3. fry the dusted chicken until golden brown for about 1 minute per side
  4. rest the chicken while making the sauce
  5. cook the grated carrots with salt for 5 minutes, stirring often, until dark and slightly charred
  6. add the golden raisins and cherry tomatoes and cook for about 3 minutes until the tomatoes break down
  7. fry in the Hawaij paste for 30 seconds
  8. bring to a heavy simmer with water and cream and simmer for 3 minutes
  9. return the chicken to the pan, swirl to coat the chicken in the sauce, and cook for 1 final minute to heat through and thicken the sauce
  10. squeeze over the lemon juice and grind over black pepper and let the pan cool briefly
  11. serve by spooning the chicken and sauce onto a serving plate with a lip and drizzle over the remaining cream

Similar recipes