I love this combination for its rich flavor and tenderness, the dish melts in your mouth. I serve it with brown rice or mashed potato, both are good. It’s a very extravagant recipe with very ordinary ingredients.

Serves 4 people

For this recipe you will need:

1 lbs of boneless chicken breasts

1 onion

2/3 cup of pineapple chunks (raw or canned)

1 teaspoon of curry

1 teaspoon of salt

1 teaspoon of black pepper

2 tablespoons of sour cream

2 tablespoons of mayo

2 tablespoons of cooking oil

Wash the chicken and cut the fillets in chunks about 1 in X 1 in  (length and width). Season with salt, pepper and curry and let the chicken marinade for 15 minutes (optional), if you don’t have time just throw them on a frying pan (add cooking oil before).

***Note from Helen*** If you don’t like curry, the dish tastes ok without it as well, so just omit this ingredient***

Peel, wash and chop the onion (1/2 of it)

Fry the chicken for 5 minutes, at max gas, then add the finely chopped onion and braise at medium heat for another 5 minutes. Add sour cream, mayo and pineapple and braise for another 5-7 minutes.

Ready!

Serve with brown rice or potatoes!

 This is a great side dish: simple, yet delicious. It’s good to serve with mashed potato and meat. It’s also good to use as a stuffing for the pies. If you are vegetarian it could be a great main dish, my family loves it for its rich flavor and sweetness of the taste.

½ head of cabbage;

1 carrot;

1 white onion;

1 red bell pepper;

½ cup of raisins;

Cooking oil;

Salt;

Pepper;

Dill and parsley (if you wish)

Finely chop the cabbage. Peel the carrot and onion. Shred the carrot and finely chop the onion. Clean the seeds and finely chop the red bell pepper. Take two frying pans. One:  wok frying pan, put the cabbage and add salt, let it stay for 3-5 minutes. The other frying pan: put on the medium heat and add onion and red bell pepper mix, add salt and pepper, fry until onion is tenderly golden brown. Meanwhile, turn on the medium heat and start braising the cabbage, in 3-5 minutes/or when the cabbage starting to become golden add the carrots, stir and add some salt and pepper. Cover the frying pan with the lid let it braise for another 3-5 minutes, then, stir again and set the min gas and braise for 10 more minutes, stirring from time to time. Add the raisins and onion with pepper (herbs if needed) , stir well and  let it braise for 5 more minutes.

Enjoy your braised cabbage.

***Tip from Helen: use less cooking oil in this dish, the cabbage will give the juice, a lot of oil will make your dish too greasy***