Savoury Sambal Chicken and Sausage Soft Tacos with Honey Garlic Stir Fry Veggies

It was one of those days that I wanted to do soft tacos, but I also wanted to do some vaguely Asian flavours. Namely, I wanted to make my own sambal (again, for those keeping track).

I also wanted to incorporate some smoky garlic sausage (because there was some leftover, but really, do I need a reason for sausage??)….Anyways, I bridged the gap between Eastern Europe and Indonesian style chilli sambal with the addition of celery and sweet paprika.

To balance out the fury of homemade sambal (seriously, it can mess you up if you aren’t ready for it), I decided to add a sweeter element. I quickly stir-fried some veggies and glazed it with a fresh honey and garlic syrup.

All of it was held in place (precariously…tacos are supposed to be messy!!), with a homemade, pillowy Sour Cream Flatbread. The sour cream worked into the dough really softens it up to make it a super soft taco!!

Enjoy!!

Savoury Sambal Chicken and Sausage Soft Tacos with Honey Garlic Stir Fry Veggies

For the Sour Cream Flatbreads:

3 cups red fife flour (or other whole grain flour)

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup full fat sour cream

1 cup warm water

   In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the sour cream and crumble it into the dry ingredients until the texture is like course crumbs. Add the warm water and stir into the flour-sour cream mixture until a dough starts to come together. Turn out on to the counter and knead until a soft yet slightly sticky dough is achieved. Divide into 12 dough balls and set aside for 20 minutes.

   Preheat a nonstick pan (or griddle) over medium heat. Roll each dough ball into rough 15cm/6″ circles about 1 cm (1/2″) thick.

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Griddle on each side for about 2 minutes or until speckled with golden elements.  Repeat with the remaining dough balls. Makes 12 flatbreads.

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For the Savoury Celery Red Chilli Sambal:

3 red finger chillis, stems removed, coarsely chopped (about 1/2 cup total)

2 Tbsp vinegar

1 tsp salt

1 Tbsp celery seeds

2 stalks celery, coarsely chopped

1 Tbsp sweet paprika

In a blender or food processor, add the fresh chillis, vinegar, salt, celery seeds and celery. Pulse and purée until nearly smooth with some small chunkiness. Add the paprika and stir to combine. Makes about a cup. Good for one month in the refrigerator.

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For the Savoury Sambal Chicken and Sausage:

1 tsp oil

300g/12 oz boneless, skinless chicken thighs (I used about 500g bone-in, skin-on chicken thighs and just removed the skin and bones myself), cut into rough 1.5cm (3/4″) chunks

100g smoked garlic sausage (or your favourite cooked sausage), cut into rough 1.5cm (3/4″) chunks

2 Tbsp fresh ginger, minced

3 Tbsp Savoury Celery Red Chilli Sambal (or if you don’t want to make your own sambal, use 3 Tbsp store bought sambal oelek and stir in 1/2 tsp, each, celery seed and sweet paprika to approximate the flavour)

1 medium tomato or 6 cherry tomatoes, roughly chopped

1/2 cup water

   In a wok over medium high heat, add the oil. As the oil smoulders and just starts to smoke, add the chicken and sear on each side for about 2-3 minutes per side. Add the sausage, ginger and sambal. Stir fry for 1-2 minutes until the meat is coated and the sambal toasts to boost its flavour. Add the tomatoes and water, stir frying to combine the flavours and allow to simmer for 4-5 minutes until most of the excess moisture reduces. Set aside in a warm place while you prepare the Honey Garlic Stir Fry Veggies.

For the Honey Garlic Stir Fry Veggies:

1 tsp oil

10-12 fresh green beans, thickly sliced

4 stalks celery, thickly sliced

2 medium sweet bell peppers, coarsely chopped (I used two different colours, but any single colour is fine)

5 cloves garlic

1/3 cup honey

3/4 cup water

   In a wok over medium high heat add the oil. When the oil is smouldering and just about to smoke, add the green beans, celery and bell peppers. Stir fry for 2-3 minutes until just starting to char along the edges. Add the garlic and stir fry for about a minute or until the garlic starts to become fragrant, but not quite browning yet. Add the honey and water. Stir to combine and simmer for 2 minutes.

   Draw the stir-fried veggies to one side of the wok and allow the liquid component to reduce over medium high heat for 4-5 minutes or until thickened.

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   Toss the veggies in this honey garlic syrup and set aside.

To serve:

   Spoon some of the prepared Savoury Sambal Chicken and Sausage in the middle of the Sour Cream Flatbreads. Top with some of the Honey Garlic Stir Fry Veggies. Serves 4.

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