Holy chestnuts
Chestnuts: I'm a sucker for those little things. Chestnuts are overly popular in Portugal - around Lisbon, street sellers have them roasted on open fires all over the city, from early Autumn till now. A short while before Christmas, some friends gave me a huge pack and it sat in my kitchen for most the season, without any spare time to take care of those beauties. Chestnuts can be roasted in the oven with salt, eaten straight away or used to cook. Just a few days ago, I finally spend a 'funny' morning roasting my chestnuts, removing coats and making them ready to freeze. In the meanwhile, I've cooked us this spicy chicken for lunch. Curry Chicken with Chestnuts Serves 2 1 small onion 2 Tbsp organic tomato paste 12-14 chestnuts 1 garlic glove 1/2 tsp Red Thai curry paste (adjust to your taste) 1 Tbsp lemon juice 1 Tbsp yogurt 1 Tbsp olive oil 2 Tbsp chopped fresh cilantro leaves 1 Tbsp raisins 2 small chicken breasts, cubed 1 cup chicken broth or water...