Pays Basque is a region in the south western part of France which continues across the border into Spain (as in map). It is a region that has a unique culture and lovely Mediterranean cuisine. Poulet basquaise is one such delicacy from this part of the world. The Meditarranean flavour appeals to our Indian taste buds and is perfect for our climate too. I recently made it for a mixed group of Indians and French people and it was a hit with both.
The following recipe makes enough for a group of 6 adults.
What you need?
- 1 kg chicken, cut into pieces and marinated for about an hour in oregano, salt and piment d'espellette (paprika powder from Pays Basque)
- 2 large capsicums each of green, yellow and red colour chopped in thin slices
- 750 gms tomatoes chopped in small pieces (blanched and peeled)
- 3 large red onions in long slices
- 1 tomato puree or add another 250 gms tomatoes (blanched and peeled)
- 6 pods of garlic (or more if you really like garlic)
- Some Balsamic Vinegar (the recipe I looked at asks to add white wine, since I didn't have any I added my favourite ingredient).
- Salt and Pepper to taste
- A nice bunch of fresh corainder
- Olive oil to cook
- Put some olive oil in a thick bottomed pot and cook the garlic and onions till golden, then add the red, yellow and green capsicum and cook for 10 minutes.
- Add the chopped tomatoes and let it simmer for about 15 minutes.
- In the meantime, cook the chicken in a shallow pan till white, take off fire and keep aside.
- Add chicken pieces to the capsicum tomato mixture and add the tomato puree and let it cook on low heat for about 30 minutes. Keep stirring.
Enjoy your Mediterranean meal!