This week I used something in the Times International as inspiration... of course, the actual recipe calls for making an entire stuffed chicken, but I scaled everything down and tried to re-create what struck me as the essential flavor combination the recipe was trying to get at.
So chop up 1 onion and 1 large shallot, mix together with 1 teaspoon of minced garlic, and make into a bed on the bottom of a glass baking dish. Prepare a mixture of 1 teaspoon each powdered ginger, coriander, cinnamon, and black pepper in 2 tablespoons of olive oil, and coat ~1.5 pounds of chicken breast with it. Put on top of the onion/shallot/ginger bed. Finally, sprinkle a handful of sliced almonds on top, and bake at 350 for 25 minutes.
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The conference in Cleveland was excellent, as it turns out. Let me summarize as follows: the science went well, and now somewhere on the internet there exists a picture of me hanging out with Slider at Jacobs Field. I'll try to dig it up sometime.
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Verdict: Nice. Not mind-blowing, certainly, but an excellent future option when I want to make a quick chicken dish but am tired of the usual herb-and-parmesan version that has been my go-to for the past x years.
Next week: I'm not sure, but don't be surprised if it's pasta-based.
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