Sweet Pepper Sauce with Grilled Chicken And Meatballs

My kitchen adventure game is getting better by the day and I'm enjoying every bit of it because as a Foodie I love to cook and be creative with my culinary skills. Cooking for me is therapeutic, it is so beneficial to my mental well being and makes me feel happier. Here's a recipe for you to try!

Sweet Pepper Sauce with Meatballs and Grilled Chicken

Sweet Pepper Sauce served with Pasta

Sweet Long Peppers

Grilled Chicken Thighs and Meatballs

Ingredients 

6 Sweet Pepper (long red pepper)
2 Tins of chopped tomatoes
8 pieces of Chicken Thighs
1 medium sized onion
1 cup sunflower oil (use any oil of choice)
2 Tsp curry
2 Tsp thyme
1 Tsp ground ginger
2 scotch bonnet
3 Spring onions (chopped)
2 knorr seasoning cubes
2 bay leaves
2 garlic cloves (grated)
Salt to taste

Ingredients for Meatballs

2 Cups Minced Beef
Half of 1 onion (grated)
salt
1 Egg
3 Tbsp of Sunflower oil (for frying)
1 Tsp All Purpose seasoning
 Mix everything together in a bowl, roll into small balls and put in the refrigerator to rest for 20 minutes (I normally do this the day before)

Instructions

Wash peppers, take the seed out and blend with chopped tomatoes, scotch bonnet and onions and cook in a pot with the lid open until the water evaporates and the paste is reduced.

Season chicken with curry, thyme, salt, knorr, 2 spring onions, garlic, ginger, bay leaves and cook for 20 minutes allowing the  chicken to produce its own water (add a little bit of water if needed) Grill in a preheated oven until well browned.

While chicken is grilling, grab a frying pan, add 3 tablespoons of oil heat up and add the meatballs to brown turning constantly to avoid sticking to the pan, be gentle while turning so it doesn't fall apart. Fry for about 20 minutes until well browned all around take it out and set aside.

Place a pot on the heat, add 1 cup oil, add the remaining spring onion, pour in the pepper mix and cook until the paste is properly reduced and doesn't taste tangy. Add the grilled chicken and meatballs first and stir very well, it releases all the flavours and seasoning in the chicken/meatballs into the sauce before adding the chicken stock. Taste for salt and adjust as required. Serve with Pasta, Rice, boiled Yam/Plantain or oven grilled Potatoes. I served mine with boiled Pasta tossed in a little bit of salted butter, delicious.

N.B: You only need about half a cup of chicken stock as the sauce does not need a lot of liquid. Leaving the chicken to sit in its own juice before grilling is important so all the seasoning will soak in which activates great flavour and taste in the sauce. Enjoy!