Tag Archives: Suguna Protein

Moroccan Magic…..Chicken with Parsley and Corriander.

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Morocco.

Just saying the word makes me think of all things exotic.

Spices and unusual flavour combinations.

Brightly coloured, intricately woven carpets.

The sensuous mud and clay architecture.

Mt. Atlas and the Sahara.

Romance……Humphrey Bogart and Ingrid Bergman….SIIIIGHH!…..in CASABLANCA.

Winding labyrinths of the souks and the whiff of mint tea.

But this post is not about Morrocco….but rather about a recipe which I find just as exotic.

I love the combination of Parsley and Corriander…..unusual for us in India who regularly use coriander and mint together.

When I think back to when I first heard about Parsley, I remember the characters out of the Asterix and Obelix comics who used bunches of it in theirs ears to block off Cacaphonix’s cacophony.

I have been making this recipe for ages….not too sure where I got it from, but we all love it.

MOROCCAN STYLE CHICKEN

500 gms boneless chicken. (this recipe was originally with jointed chicken or around 1kg 300 gms)

2 small shallots (use sambar onions)

1 bunch of parsley

1 bunch coriander(equal to the parsley)

2-3 cloves garlic

1 1/2 tsp paprika

1/2 tsp cayenne pepper ( I use chili powder)

1 1/2 tsp ground cummin

3 tbs butter( I use olive oil instead)

1/2 -1 lime

Method:

Wash and cut the chicken into pieces.

Process the shallots, garlic, herbs, salt and spices in a food processor or mixer till finely chopped.

Add butter or olive oil and process to make a smooth paste.

Rub the chicken pieces with this paste and allow to marinade for @ 2 hours.

Squeeze lemon over and bake or broil till done.

Serve with Pita bread, humus and crudites

Enjoy!!

A Surprisingly Healthy ‘Junk’ Meal

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This wasn’t something I’d planned to blog about AT ALL.

But my slap dashing about in the kitchen this evening turned up gold!

I was thrilled and so were the kids.

Trying to tackle the 41+C temperatures in Chennai at the moment can really muddle up my foodie brain.

As I tried to plan our menus this morning, all I could think of for dinner today was something that did not require too much effort and time in the ‘roasting’ kitchen.

So I pulled out a pack of frozen chicken breasts, flattened it with a mallet and marinated it very simply with:

Salt, pepper, mustard, olive oil, Worcestershire sauce and a splash of ketchup.

Put it away to rest in the fridge and thought……”what the heck, I’ll tackle that in the evening when it’s cooler.”

This evening, extremely disgruntled at having missed my daily swim, I decided that ‘Burgers and fries’ would be our dinner.

However the thought of the oily fries in this heat was not appealing at all, other than the guilt that I was offering my kids ‘junk’.

So I decided to experiment and bake a few fries.

I just used the McCain’s Frozen French Fries,

 

Spread them out on a baking tray,

drizzled some olive oil

and popped it in an oven pre-heated to 200C.

and baked it for 30 minutes.

The result was fabulous! I had crispy golden fries, without having to fry them.

Try it ……it was just superb.

Oven Baked French Fries, Crispy and Golden

The chicken breast, I popped under the grill for @ 10 minutes.

I turned them over midway so that each side was grilled for 5 minutes.

After toasting the burger buns, I topped them with

Lettuce, chicken breast, cheese, balsamic grilled onions (see recipe below), slices of tomato and gherkins.

It was delicioso!

Finger lickingly good.

( For my 7 year old, I made a wrap with the grilled chicken)


Grilled Onions

2 onions

1tbs balsamic vinegar

1tsp sugar ( brown or white)

1 tsp olive oil

 

Inspired by a fellow blogger Stephanie from Modern Christian Woman who made slow roasted raspberry balsamic onions today, I decided to use balsamic vinegar instead of my usual Worcestershire sauce in the grilled onions.

 

You can see Stephanie’s recipe at:

http://modernchristianwoman.wordpress.com/2012/05/19/slow-roasted-raspberry-balsamic-onions-and-garlic/

 

Although I call them ‘grilled’ onions, I just do them on the stove top, in a pan.

Heat the oil and saute the onions. Add in the sugar, balsamic vinegar and a pinch of salt.

Saute over low heat till the onions are translucent and just beginning to caramelize.

Use it in burgers, sandwiches or hot dogs.

Now if only I could source some wholewheat burger buns…..my ‘healthy junk’ would be truly healthy.

 

Resource guide for Chennai:

McCains French Fries – Nilgiri’s and Mercado.

Balsamic Vinegar, various brands – Nilgiri’s and Mercado

Worcestershire Sauce, Lea and Perrins – Nilgiri’s, Mercado, Amma Naana

Boneless Chicken Breast, Suguna Protein – Nilgiri’s

Burger Buns – Nilgiri’s, Winners Bakery, French Loaf

Olive Oil – Econut

Gherkins – Tify

Lettuce – Veggie vendors outside Nilgiri’s, Besant Nagar, Cathedral Road and Indira Nagar.