4 chicken fillets
18 pearl onions
1 (15 oz.) can vegetable soup
3 tbsp. chopped capsicum mix colors
2 tbsp. black sliced olives
3 tbsp. chopped sun dried tomatoes
1 tbsp. lemon juice
salt and black pepper, to taste
3 tbsp. oil

MARINADE:

pinch of salt
2 tbsp. diced ginger
2 tbsp. chopped celery
1 tbsp. olive oil
2 to 4 green chilies

SAUCE:

2 cups milk
4 tbsp. barbecue sauce
2 tbsp. hot Tabasco sauce
oregano, to sprinkle

Blend salt, ginger, celery, olive oil and chilies to a rough paste, marinate chicken in this paste for 40 minutes, fork the chicken twice to absorb marinade. Grill for 30 minutes turning sides once till tender and brown.

In a pan boil pearl onions for 3 minutes and remove skin. In a bowl put milk, barbecue sauce and Tabasco sauce with a pinch of oregano, mix and keep aside.

In a wok heat oil and sauté capsicum. After a minute add olives and onions and sauté for 3 to 5 minutes. Add tomatoes, sauté till all are slightly brown. Now add grilled chicken fillets and sauté more till all are glazed. Add vegetable soup, stir and then add milk mix and reduce heat, mix slowly and let it cook for 2 to 3 minutes.

when sauce is thick, adjust seasoning with salt and black pepper and either with bread or boiled rice.

Submitted by: Tayyaba Arshad