Friday, October 29, 2010

Honey lemon chicken

Hello everyone. I am back...back from an epic trip around europe, 137 days :) By golly it was good fun, and I cant wait to go back again. While on the epic trip I ate mountains of food, and plan on getting that sorted into something soon. But, right now I would like to introduce one of my favourite dinners to you all. This recipe was given to me from my mum, who got it from her friend, who pulled it out of a cookbook. Its one of those 'chuck in the oven' meals that requires little preparation for big WOW factor. The amazing mix of chilli, ginger, lemon and honey just makes you beg for more, and its has great 'eat next day' qualities. Oh and you get to get your hands all sticky and gooey when you marinade the chicken ;) The marinade also makes a great sauce after cooking. Bring it on...(btw sorry dodge pics...but everyone was waiting for me before eating so i had to go fast)

Honey lemon chicken

7 chicken breasts (or more/less depending on who you're feeding)
1 large kumara (sweet potato)
1 red chilli chopped finely
2 tbspn brown sugar
2 tbspn fresh grated ginger
2 cloves garlic crushed
1/4 c honey
1 lemon
3 baby zuchini (or squash)
Cous cous to serve

Preheat oven to 160 celcius. Slice lemon thinly, remove pips. Peel kumara and cut into wedges. Add chopped chilli, brown sugar, grated ginger, crushed garlic, honey and chicken to a bowl. Use hands to stir the chicken into the ingredients, making sure the surface of the chicken is well coated with marinade. Place chicken in a deep baking dish (the flatter you lay it out the faster it will cook). Place kumara wedges around the chicken. Lay lemon slices ontop of the chicken.

Place in oven and cook for about 30 minutes. Make cous cous and cut zuchini into wedges. After 30 min, add zuchini to chicken dish, and allow to cook for further 15 minutes.

Serve the chicken, zuchini and kumara ontop of cous cous with a little marinade sauce.

You can use rice instead of cous cous in this recipe
This is a great meal to use for lots of people, just increase the amount of chicken per person, and add a little more spices and honey. The chicken doesnt need to be swimming in marinade, just will make its own marinade as it cooks.
You can add other vegetables like capsicum or eggplant to the dish.

Sunday, October 3, 2010

Chicken and Leek Soup (a)

Hey Hey!
I'm in norway. HEL-LO NORWAY! its an interesting country...very beautiful, and even though the weather is so bad (ie cold, cloudy and sporadically raining) I like the blustry-ness of it all. I guess it helps that I am
staying with hannah and her aunt/uncle, so im in a real house and everything is great...lots of cups of tea (yes i have developed a fondness for tea). Hannah and I were in Kristiansand yesterday, and we saw a lady riding a bicycle with one solitary leek on the newspaper holder on the back of her bike. We then came across the vege market, and in a flash of inspiration decided it would be a good idea to buy some leek, and then some potatoes, and cook dinner for her a
unt and mums chicken and leek soup. So, for those cold winter days (yea totally not happening in perth right now I know) go to your local greengrocers and pick up some leek and have a go:

Chicken and Leek soup

4 chicken thigh fillets
1/2 cup flour
salt and pepper to taste
1 large leek (or 2 small ones)
2 cloves garlic
5 medium potatoes
1.5L of chicken stock
2 tbspn vinegar
1 tspn lemongrass
Coriander and Pepper (to serve)

Cut chicken into bite sized pieces. Place flour, salt and pepper into a plastic bag, add the chicken and mix until the chicken is coated with flour. Heat oil in a pan, and cook the chicken until browned (you might need to do this in batches). Remove chicken and set aside.
Cut leek thinly, peel potatoes and chop into bite sized pieces as well. Add leek to the pan, and cook with the garlic (crushed) until soft. Add the chicken stock, lemongrass, vinegar and potatoes. Let it simmer for about 1/2 hour or until the potatoes are cooked. Add the chicken. Let it simmer until ready to serve...the longer you leave it the more flavoured the potatoes and chicken will get :)

Serve topped with cracked pepper, coriander and crusty bread with LOTS of butter

You can sautee some onion before cooking teh chicken and add it to the soup if you dont have enough leek or want some mroe flavours.
We used brown vinegar, and it turned out well too :)
This tastes better the day after, and also freezes really well!