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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Happy Wednesday all, smiles and sunshine all round I hope. Today marks the end of my current employment contract - and I don't want it to be a sad occasion. I've enjoyed the role immensely and met so many interesting individuals and aspiring little chefs, who I hope will go on to be amazing in their future KitchenTakeovers!! So, another chapter have closed, but looking forward to the next chapter which is still unwritten, if anyone is looking for an amazing cooking tutor/personal cook or Nutritionist drop me a line! (well, it doesn't hurt to add a tag-line now, does it?).
And to make today even more special I give you a spin on one of my go to Pantry-Throw-Down recipes (in truth, it's more of my partner go to recipe). Usually it's just plain rice with chicken breast cooked in fresh cherry tomatoes drizzled with a little honey and topped with some minced spring onions.
Sounds simple and not very adventurous, but trust me - it is very delicious! and great for when you are a little short on time, plus it will sure keep you from reaching for that takeaway menu!!!
The version I am going to share with you today though is a tad more adventurous. Bringing in some Asian flavours, balancing out the look and flavour of the meal with colour and contrasting sweet and tartness to make for a delicious yet simple meal. Leaving the tomatoes whole will have them burst with juicy flavour when you bite into them.
You hungry yet?!
Right, let's cook!
Coriander Rice with Sticky
Chicken and Tomatoes
Coriander Rice
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Ingredients
serves 2-3
1 1/2 cups basmati rice
1/2 cup chopped fresh coriander
1 teaspoon coconut oil
3 cups water
1 teaspoon black onion seeds
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Put the rice in a strainer and wash till water run clear, add the rice and coconut oil to a saucepan with 3 cups of water, bring to the boil uncovered.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Reduce the heat to a gentle simmer, after 5 minutes add the coriander and black onion seeds, cover and continue cooking till most of the water has evaporated, reduce the heat to low to finish cooking.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Once cooked, the rice grains should be soft - leave to rest for at least 5 minutes, then take a clean fork and fluff up rice incorporating the coriander and black onion seeds.
Sticky Tomato Chicken
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Ingredients
serves 2-3
- 400g chicken breast cut in chunks
- 200g cherry tomatoes, washed and slit across the top
- 1/2 green chilli, deseeded and cut fine
- 1/4 cup cashew nuts
- 1/2 red onion sliced length ways
- 1 clove garlic crushed and minced
- 1/2 courgette, cubed
- 1 tablespoon coconut oil
- 1 tablespoon sweet soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon mirin
- 2 tablespoon runny honey
- 1 tablespoon fish sauce
- 3 tablespoon water
- 1 teaspoon lemon juice
- black pepper to taste #optional
Preparation
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Take a clean dry frying pan, dry roast the cashew nuts for about 5 minutes on medium heat, remove from the pan and set aside for later.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Put the coconut oil in the frying pan and add the pre-sliced onion, chilli pepper and garlic, fry gently for 3 minutes.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Move these to one side of the pan and add the chicken breast pieces, fry for 5 minutes sealing the meat.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Turning up the heat and add the balsamic vinegar, stir fry till the liquid has evaporated, reduce the heat back to medium setting.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the soy sauce, mirin, honey and fish sauce and continue cooking stirring to prevent burning. Next add 3 tablespoons of water and the tomatoes and stir well.
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Reduce the heat to low and leave the evaporate (should have a sticky residue left), add the cashew nuts plus lemon juice. Stir through just before serving to retain their crunch and add that extra tartness, to complement the honey and mirin. The tomatoes should still be in their skins and NOT mushy.
Done!
x
Bon Appétit!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
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| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: Asian, dairy free, Egg free, Gluten free, Pantry Throw-down, Recipe List, Waste Not Want Not: Wednesdays
