Saturday, October 27, 2007
Tuesday, October 23, 2007
Friday, October 19, 2007
Friday, October 12, 2007
I don't even know why it's called farmer's chicken salad. I'm pretty sure the chicken came out of a nasty battery. But it's a quick and simple recipe for a light lunch.
Season the chicken breast or deboned thigh with salt and pepper, and pan-fry with some oil for about 10min per side. Hard-boil an egg in the meantime. Once both are done, slice and serve on a bed of chopped lettuce and tomatoes. Simple!
You can also grill the chicken if you prefer.
Thursday, October 11, 2007
Finely chop 4 cloves of garlic and set aside.
Prepare the chicken thigh: debone if necessary, rub a little oil, half a tablespoon of light soya sauce, half a tablespoon of dark soya sauce and half a teaspoon of sugar on both sides. Add half a tablespoon of mirin to make it authentic, but it's ok without. Then grill in an oven for 10 min skin-side down and 5 min skin-side up.
Meanwhile, boil the pasta. Keep watching the chicken and stop the oven when done! Once pasta is cooked, heat some oil in a hot frying pan and lightly brown the garlic, then toss in the pasta with the heat off to flavour.
Finally, serve the chicken with the pasta on a bed of chopped lettuce for that mos-burgerish feel (and your daily dose of greens).
Yes, this also works in a burger bun with mayo but I only had pasta handy.
Tuesday, October 9, 2007
Buttery grilled chicken on roasted pepper, cherry tomatoes and new potatoes with rosemary and smashed garlic
Place halved new potatoes and halved yellow pepper filled with scored cherry tomatoes on a lightly oiled oven tray, season with salt and pepper, drizzle with olive oil, add small knobs of butter and 2 sprigs of rosemary to potatoes, and roast in oven at medium heat for 10 min.
Meanwhile prepare chicken thigh - season with salt and pepper, slip a thin slice of butter under the skin, and place small knobs of butter and 3 smashed garlic cloves on other side.
When vegetables are soft, place chicken skin-side down on bed of pepper and tomatoes and roast on high heat for 10 min. Finally, flip chicken skin-side up and grill for 10 min.
Once chicken is done, plate up and drizzle any juice from the tray onto the chicken and potatoes. Serve!