In New York I bought a sachet of chipotle powder after reading that this flavor is thé flavor of 2018.
The Belgian magazine ‘Libelle Lekker’ of february shows how to use this sweet and spicy combination of smoked and dried jalapeño peppers in a Mexican dinner.
For 2p, 1 cauliflower, 250 grams of cherry tomatoes,1 fresh red onion, 1 spicy green pepper, 1 avocado, 4 garlic cloves, 200 grams of chicken breast, 150 grams of low fat Greek yoghurt (instead of sour cream), juice and zeste of 2 limes, 1 table spoon of chipotle powder, salt, ½ teaspoon of honey, fresh coriander and, of cours, olive oil.
Start with the marinade : mix the chipotle, 3 finely chopped garlic cloves, honey, juice of ½ lime, zeste of 1 lime, a large pinch of salt and 4 table spoons of olive oil. Mix 1/3 of the marinade with the chicken breasts (cut in parts) and set aside. Mix 2/3 of the marinade with the cauliflower roses and put on baking powder.
For the salad, instead of the classical guacamole and ‘pico de gallo’, mix 1 chopped avocado, 250 grams of chopped cherry tomatoes, 1 finely chopped garlic clove, 1 finely chopped red onion, 1 finely chopped chili pepper with juice of ½ lime, a pinch of salt and a drizzle of olive oil.
Mix the Greek yoghurt with juice of ½ lime, a pinch of salt, some grounded black pepper, a drizzle of olive oil and fresh coriander.
Bake the cauliflower in the oven at 180° for 20 mins. Stir halfway. Grill the chicken meat.
Serve everything together with fresh coriander and lime. Particular flavor, to be continued!
Doc V's Healthy Kitchen 