Thursday, April 5, 2012

Baked Chicken with Basil (Middle Eastern Style) - Margaret Ullrich

Ah... Basil.
You've already used it when you made my Ma's meatballs.
Well, now's the time to taste what it does to chicken.

A dinner main course usually has three basic parts.
Meat, vegetables and starch.

And, in North America, the starch is usually rice, potatoes or pasta.
And we wonder why the kids are bored at dinner time.

There's a world of starches out there, folks.
And they're most likely in your regular grocery store.
You just have to look.
Or ask that nice, cute clerk.

In the Middle East bulgur is a staple starch.
There the kids would be surprised by French fries.
Yep, they're bored by bulgur.
So it goes.... 

                        Chicken with Basil

2 legs and 2 breasts 
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1 medium onion, chopped 

1/2 Cup ground almonds
1/4 Cup honey
1/2 Tablespoon basil
1 clove garlic, chopped  
1/4 teaspoon pepper
Cook, stirring over gentle heat.

1 Tablespoon cornstarch
3/4 Cup chicken broth
Add.  Cook, stirring over high heat.                         

Remove from heat, add
juice of 1/2 lemon 
Replace chicken, cover with sauce (can be stored in the fridge).
Bake, covered in 350ยบ oven 1 hour. 

Serve with bulgur, and watercress salad with red onion and parsley. 

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