Steamed Chicken in Yellow Pepper and Dill Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

I devised this recipe for a visiting friend on a low-fat diet. The pepper and dill sauce tastes almost creamy so it has none of the austerity of a summer’s dish.



Put the chopped peppers and garlic in a saucepan with the water and sprinkle in a little salt. Bring to the boil, cover and simmer gently for about 20 minutes until the pepper is very soft. Remove from the heat. Put the pepper, garlic and water in a food processor and whizz to a smooth purée. You can then strain through a fine sieve if you want an extra-smooth purée, but I don’t think this is n