For the main course, Minoo shared a Chicken Chili recipe at the South Arm Community Kitchen. Minoo served the Chicken Chili with steamed basmati rice. You can find the recipe on how to cook basmati rice here except that Minoo did not flavoured it with saffron  this time.

The Chicken Chili is very saucy and tomato’ish. The sauce is good with the steamed rice.

Ingredients

• 4 cups chopped yellow onions
• 1/8 cup good olive oil, plus extra for chicken
• 4 cloves garlic, minced
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons sea salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves or 1 tablespoon dried ones
• 4 split chicken breasts, bone in, skin on
• freshly ground black pepper

This recipe used skin on and bone in chicken breast which is cheaper. The chicken breast is cooked with the skin on and bone in for more flavour. The skin and bones can be easily removed after cooking.

Source: unknown

Serves 8

Instructions

Preheat the oven to 350F. Wash and pat dry the chicken breasts. Rub the chicken breasts with olive oil. Place the chicken breast on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked.

Cook the onions in the olive oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute.

Add the bell peppers.

Add the seasonings like chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute.

Crush the tomatoes by hand or in batches in a food processor. We saved this step as we were using diced tomatoes. Add basil to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Once the chicken is cooked, remove from the oven. Let cool slightly. The resting will help the juice to redistribute and keeps the chicken juicy. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.

Add the chicken chunks to the chili and simmer, uncovered, for another 10 to 15 minutes. Served with steamed basmati rice. You may refrigerate leftovers and reheat gently before serving.

For dessert, we made the Lemon Pudding.

This time the Lemon Pudding turned out to be custardy inside and lightly crispy on the top. A perfect dessert to end a meal.