PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
ingredients
serves 4
1 large cucumber, halved lengthways and de-seeded
1 tablespoon olive oil
4 tablespoons water
1 small onion, peeled and finely chopped
4 boneless chicken breasts, each about 6 ounce, skinned and cut into thin strips
Strained juice of 2 lemons
Strained juice of 1 lime
Freshly ground black pepper
Shredded and whole basil leaves to garnish
method
1. Peel some strips of skin off the cucumber halves, leaving them striped. Cut them into chunks, put in a saucepan and barely cover with water. Bring to the boil, then lower the heat and simmer, uncovered, for 3 minutes. Drain, put aside the cucumber and discard the water.
2. Heat the oil and water in a skillet and cook the onion in it over a moderate heat for about 4 minutes, until the liquid has almost evaporated. Stir in the strips of chicken and fry for about 5 minutes, stirring until cooked through and golden.
3. Pour on the lemon and lime juice, made up to 7/8 cup with water. Season with pepper, bring to the boil, add the cucumber and simmer for 5-6 minutes. Spoon the chicken and sauce onto a hot serving plate and sprinkle with the basil shreds and sprigs.
Saffron rice and crisp, grated carrots go well with this fresh-flavoured dish.
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more information
To de-seed a cucumber, cut it in half lengthways and draw the tip of a teaspoon along firmly from end to end of each half.
