SPICY CHICKEN SOUP WITH COCONUT AND KIWIS

VERY EXOTIC!

SPICY CHICKEN SOUP WITH COCONUT AND KIWIS

This original chicken soup will surprise you by its spicy flavors! Enjoy something new and unusual! Pair this wonderful soup with a white wine from Cotes-de-Provence!

1 tbsp olive oil

2 chicken breasts

1 red pepper, diced

3 garlic cloves, minced

1 tbsp curry

2 cups chicken bouillon

1 tin coconut milk (13.5 oz)

2 tbsp sour cream

½ tbsp fresh ginger, grated

3 kiwis, peeled and diced

1 tbsp fresh cilantro, chopped + more for garnish

1 red Anaheim pepper, sliced very thin

Salt and pepper

Warm up the olive oil in a medium stockpot on medium-high heat. Add the chicken and garlic and sautéed 10 minutes. Add the red pepper, the curry, salt and pepper. Cook 5 minutes.

Add the chicken bouillon and ginger. Reduce the heat to medium. Cover and cook 10 minutes.

Pour the coconut milk, the sour cream, the kiwi, cilantro and the Anaheim pepper. Cover and simmer 5 minutes. Season the soup with salt and pepper.

Ladle the soup into plates and garnish with fresh cilantro.

Bon Appétit!

DUCK BREAST WITH SESAME SEEDS

SIMPLY EXCELLENT!

DUCK BREAST WITH SESAME SEEDS

This easy recipe will delight your senses! Add a little exotic note to this wonderful meat and enjoy the result! Duck breast is very easy to prepare and require just a little time. Enjoy this wonderful recipe with a grand cru from Beaujolais such as Moulin-a-vent!

Serving 2

Preparation: 10 minutes 1 hour in advance; cooking time: 12-15 min.

2 duck breasts

1 tbsp sesame seeds

For the marinade:

5 tbsp soy sauce

2 tbsp raw sugar

1 tsp salt

1 tbsp sesame oil

1 tsp fresh ginger, grated

Combine all the ingredients of the marinade in a medium bowl.

With a knife, make shallow incisions into the skin of the duck breasts, crosswise.

Place de duck breasts in a dish, skin side down. Cover with marinade. Turn the duck breasts skin side up. Coat the breasts with marinade. Cover the dish with plastic wrap. Refrigerate 1 hour.

Warm up a large frying pan. Add the duck breasts skin side down first. Cook on medium-high heat 8-10 minutes depending on the thickness of the duck breasts. Cover with a lid.

Discard the fat. Turn the duck breast over. Add the marinade and cook 4-5 minutes.

Place the duck breasts on a cutting board. Slice the meat at an angle. Transfer into a plate and sprinkle with sesame seeds.

Serve with snow peas and caramelized pears.

Bon Appétit!

French Recipes and Cuisine