This same night I decided to attempt some Mexican chicken as well because I had no idea if either would taste good. This is also from: Anne Lindsay's New Light Cooking, and tasted just as nice although I don't like chicken much. This recipe was also doubled.
Ingredients:
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1 Tbsp vegetable oil
2 lb skinless chicken pieces
3 cloves garlic minced
2 whole cloves (optional)
2 tsp fresh lemon or lime juice
1/4 cup chopped fresh coriander or parsley
Directions: Combine cumin, salt, pepper and red pepper flakes; set aside. In a large nonstick skillet, heat oil over medium-high heat; brown chicken on all sides. Sprinkle cumin mixture over chicken; add 1 cup water, garlic, whole cloves, and lemon juice. Reduce heat, cover and simmer for 15 minutes. Discard cloves. Remove chicken and keep warm. Boil remaining liquid for about 5 minutes or until reduced to about 1/4 cup is left. Stir in coriander. Spoon over chicken. Serve.
Changes: I did not really make changes to this recipe apart from using olive oil, ignoring the whole cloves and choosing the parsley and lemon juice.
No comments:
Post a Comment