Red Pepper: Three Ways

By • September 2, 2010 1 Comments

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Author Notes: This recipe actually yields 3 delicious things depending on where you stop. First, red peppers are roasted in the oven until they are sweet and silky versions of their former selves. You can stop here and use these in everything from sandwiches to pizzas to pasta or have them simply drizzled with some olive oil, salt, pepper and some good crusty bread. Or go ahead and make a red pepper chutney flavored with good things like caramelized onions, rosemary and balsamic. Store this and use it as an adult ketchup on anything you please. Or go still further ahead and blend it with goat cheese to make a fabulous 'sauce' for this chicken marinated with complementary flavors. Any way, you won't be disappointed. (Chutney adapted from Jamie Oliver.) [I just moved into a new place and the first thing I saw in the kitchen was this 'Peppers' platter : ) ]Heena


Serves 3-4

Roasted Red Pepper Chutney

  • 4 large red peppers
  • 1 medium red onion
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 sprig fresh rosemary leaves, snipped
  • Salt and pepper, to taste
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon powdered mace
  • 1/2 teaspoon red paprika/chilli powder (or as per taste)
  1. Preheat the oven to 350?F (175?C).
  2. Place the bell peppers on a baking sheet lined with aluminium foil. Roast in the oven for an hour, regularly turning over the peppers after 20 mins each. (Careful, the peppers are hot. Using the stalks to turn them over helps.) After an hour, the peppers will be wrinkled and slumped over.
  3. Allow the peppers to cool for at least 30 mins. (Before this, they will be too hot to handle.) Cut a slit in the peppers and discard the stalk, seeds and any juice. Peel off the skin (it should come off easily). (You can cut the peppers in strips and stop here, using the peppers as directed in the head notes.)
  4. To continue, finely chop the peppers (or pulverize in a food processor based on your preference). I like it chopped so the chutney has texture.
  5. Peel and finely chop the onion. Heat olive oil in a pan on medium heat. Add the onions, bay leaf, and rosemary and season lightly with salt and pepper. Cook over low heat until the onions are soft and sticky, about 25 mins. Stir occasionally and make sure the onions don't burn.
  6. Add the roasted red peppers, balsamic vinegar, brown sugar, cinnamon, mace and paprika and mix well. Cook until the liquid evaporates and you're left with a sweet and spicy chutney. Check and adjust the seasoning. Store the chutney in the fridge and use as desired.

Chicken with Roasted Pepper and Goat Cheese Sauce

  • 1 pound boneless chicken (I prefer the thigh meat but you can use what you like)
  • 6 tablespoons yogurt
  • 1 tablespoon olive oil
  • 1 sprig fresh rosemary leaves, snipped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt and pepper, to taste
  • 2 ounces fresh goat cheese
  1. Mix together the yogurt, olive oil, rosemary, coriander and cumin. Season the chicken with salt and pepper and marinate in the above mixture, refrigerated for an hour.
  2. Make the red pepper chutney as directed in the recipe above.
  3. Add goat cheese to the chutney in the pan and mix well over medium heat.
  4. Add the chicken pieces coated with marinade. Discard any extra marinade. Mix well.
  5. Cover the pan and cook the chicken over medium-low heat for about 20-25 minutes.
  6. Uncover the pan and continue cooking over medium heat until the chicken is cooked through, the excess liquid evaporates and the sauce thickens and coats the chicken. Check and adjust seasoning and discard the bay leaf. Serve with good, crusty bread or grilled flatbread and a green salad.

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