Post by kickingfrog on Feb 17, 2011 15:18:31 GMT
Lime and Garlic Marinated Organic Chicken
with Coconut and Lemongrass Froth and Wilted Bok Choy
by Steven Saunders.
Ingredients:
For the Marinade:
1 head of summer (wet) garlic or organic garlic peeled and sliced roughly
200ml/7fl oz light olive oil
juice of 1 lime
1 lime sliced thinly
a few stalks of fresh coriander
salt and white pepper
For the Sauce:
3 cloves of fresh garlic (as above), crushed and chopped
1 small onion peeled and sliced
2 stems of lemongrass (bruised with the back of a heavy knife chopped)
2 x tins of coconut cream (approx 800g)
100ml double cream
2 small green chillies (cut in half and de-seeded)
7.5ml/½tbsp honey to finish sauce
seasoning
For the Chicken:
4 x 200g/7oz breast of organic free range chicken skin on
a little light olive oil
seasoning
4 heads bok choy (or 1 pak choy or 1 head of Chinese leaves)
1 tsp nutmeg
25g/1oz unsalted butter
4 sprigs of fresh coriander, to garnish
Method
1. Firstly marinate the chicken in the marinade ingredients allowing it to absorb some of the fresh garlic and lime flavours. You can leave the chicken in the marinade in the fridge for up to four days, or freezer for up to six months.
2. The sauce is very simple to make, firstly heat a deep saucepan and in a little oil fry off the garlic, onion, chilli and lemongrass until the onion is tender but not coloured.
3. Now add the coconut milk and bring to the boil, immediately reduce heat and simmer for 25 minutes.
4. In an ovenproof pan seal off the chicken breasts, skin side down in a little hot olive oil, until skin is light brown. Turn chicken over and seal the other side.
5. Roast chicken in the same pan in a preheated oven 180C/350F/Gas4 for 20 minutes.
6. Remove the chicken and pass the sauce through a sieve to remove the lemongrass bits etc into a clean saucepan.
7. Place the chicken into the sauce to allow the flavours to penetrate for 5 - 6 minutes and meanwhile fry the leaves of the bok choy (whole) or the sliced pak choy or Chinese leaves, in a little oil and add the unsalted butter and the nutmeg and seasoning.
8. Remove the chicken and pour double cream into the sauce and either whizz with an electric hand blender or beat with a whisk until frothy, taste and add the honey and lime to finish and season if necessary.
9. Serve the chicken on the wilted bok choy and pour a little sauce around.
10. Garnish with sprigs of fresh coriander and serve
*************
with Coconut and Lemongrass Froth and Wilted Bok Choy
by Steven Saunders.
Ingredients:
For the Marinade:
1 head of summer (wet) garlic or organic garlic peeled and sliced roughly
200ml/7fl oz light olive oil
juice of 1 lime
1 lime sliced thinly
a few stalks of fresh coriander
salt and white pepper
For the Sauce:
3 cloves of fresh garlic (as above), crushed and chopped
1 small onion peeled and sliced
2 stems of lemongrass (bruised with the back of a heavy knife chopped)
2 x tins of coconut cream (approx 800g)
100ml double cream
2 small green chillies (cut in half and de-seeded)
7.5ml/½tbsp honey to finish sauce
seasoning
For the Chicken:
4 x 200g/7oz breast of organic free range chicken skin on
a little light olive oil
seasoning
4 heads bok choy (or 1 pak choy or 1 head of Chinese leaves)
1 tsp nutmeg
25g/1oz unsalted butter
4 sprigs of fresh coriander, to garnish
Method
1. Firstly marinate the chicken in the marinade ingredients allowing it to absorb some of the fresh garlic and lime flavours. You can leave the chicken in the marinade in the fridge for up to four days, or freezer for up to six months.
2. The sauce is very simple to make, firstly heat a deep saucepan and in a little oil fry off the garlic, onion, chilli and lemongrass until the onion is tender but not coloured.
3. Now add the coconut milk and bring to the boil, immediately reduce heat and simmer for 25 minutes.
4. In an ovenproof pan seal off the chicken breasts, skin side down in a little hot olive oil, until skin is light brown. Turn chicken over and seal the other side.
5. Roast chicken in the same pan in a preheated oven 180C/350F/Gas4 for 20 minutes.
6. Remove the chicken and pass the sauce through a sieve to remove the lemongrass bits etc into a clean saucepan.
7. Place the chicken into the sauce to allow the flavours to penetrate for 5 - 6 minutes and meanwhile fry the leaves of the bok choy (whole) or the sliced pak choy or Chinese leaves, in a little oil and add the unsalted butter and the nutmeg and seasoning.
8. Remove the chicken and pour double cream into the sauce and either whizz with an electric hand blender or beat with a whisk until frothy, taste and add the honey and lime to finish and season if necessary.
9. Serve the chicken on the wilted bok choy and pour a little sauce around.
10. Garnish with sprigs of fresh coriander and serve
*************