Chicken and Haloumi with Chilli Cream Sauce

    Chicken and Haloumi with Chilli Cream Sauce

    9saves
    1hour


    1 person made this

    Here is a great two-in-one-recipe using chicken and haloumi. One recipe is for salad and the other for kebabs and both use a delicious 'gates of hell' creamy chilli sauce.

    Herbie's Spices New South Wales, Australia

    Ingredients
    Serves: 4 

    • To make the "gates of hell" chilli cream sauce
    • 2 cups tomato passata or provisto sugo
    • 1-2 teaspoons Herbie's Spices Chilli Chipotle Powder
    • 1 teaspoon Herbie's Spices Sichuan Chilli Spice Blend or more to taste
    • salt to taste
    • 1/4 cup cream
    • Heaven version 1
    • 1 whole small chicken breast (2 fillets) - approx 250g
    • 150g haloumi cheese, sliced to about 5mm thickness
    • 4 large pieces grilled capsicum (can be bought from the deli)
    • 2 ripe avocados
    • 1 tablespoon fresh coriander leaves
    • 1/2 lime
    • Heaven version 2
    • 250g haloumi cheese, sliced to 1cm thickness
    • 2 cooked chicken breast fillets or thigh fillets
    • 2-3 slices ciabatta, toasted and cut into 2cm cubes
    • 10-12 bamboo skewers, soaked for 30 minutes

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. To make the sauce; combine all sauce ingredients except cream, and cook over low heat for 30 minutes. Add the cream just before removing from heat.
    2. To make the salad; In a lightly oiled pan, cook the chicken breast fillets, salted to taste, approximately 4 minutes each side, depending upon thickness, until cooked through. Remove from pan and set aside.
    3. Wipe out the pan, lightly oil again, and cook haloumi slices until browned on each side. Set aside.
    4. Cut the grilled capsicum into slices. Cut the chicken breasts into slices and combine with the haloumi, capsicum and sliced avocado.
    5. Gently stir about half a cup of the sauce through the salad, sprinkle with coriander leaves, and squeeze lime juice over.
    6. To make the kebabs; cut the cheese slices into 2cm squares, and the chicken into approximately 2cm cubes.
    7. Alternate chicken, the toasted ciabatta and haloumi on the skewers, then grill until heated through and edges are browned and crispy.
    8. Drizzle the sauce over before serving, and have extra sauce in a jug for anyone who wants more.

    Additional Tips

    There might be left-over sauce, which can be frozen for later use. You can make this sauce using Herbie's Spices Vindaloo Curry Mix or Herbie's Spices Harissa Mix instead of Sichuan spice mix, for a change of flavour. For extra flavour, season the chicken with your favourite spice mix before cooking.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate