So we all love our fruits and, with most nutritionists stressing the importance of that fruit basket, we're eating more than ever. Include some of your favourites as part of your meal too. Chicken being a protein-rich preference, sink your teeth into these fruit-chicken combinations but feel free to replace with veggies of your choice.
Jerk chicken
From Oakwood Premier
Ingredients
For jerk marinade:
3 green onions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chille or any spicy chilly
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon paprika
Chicken breast halves (3 pounds),
Mango Bango (Spicy Mango Cream)
2 tablespoon olive oil
1 small onion diced
4 small mangoes, peeled, pitted and diced
2 spice hot pepper (chilli)
1 tablespoon fresh lime juice
240 ml cream
Few sprigs of coriander
Method: Blend all ingredients for marinade in a blender until smooth and marinate chicken between two sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags in a shallow pan and chill in fridge turning once or twice for 2-3 hours. Let chicken stand at room temperature for an hour before cooking.
Cook chicken on a grill until brown on both sides. Alternatively, the chicken can be seared on the pan for the same time. Then bake in oven at 200°C for about 15 minutes or until cooked thoroughly.
To make mango sauce: In a food processor or blender, combine mangoes, lime juice and hot pepper and blend till smooth paste.
Heat oil in medium size pan to sauté diced onion till translucent. Transfer mango mixture to pan and simmer. At the end, add cream and chopped coriander; cook for another two minutes. Spread generously on the chicken and serve with mashed potatoes
Pineapple and Cheese Stuffed Chicken Breast
Mojo Buffet, Post 91
Ingredients
4 chicken breasts, slit.
1 tablespoon oil
1 tablespoon refined flour
Salt and pepper to taste.
Marinade
60 ml white wine
1 sprig thyme
For Stuffing
1 cup pineapple chopped
1/2 cup processed cheese, grated.
2 tablespoons chopped celery
1/2 red bell pepper chopped
1/4 tsp black pepper crushed
For Sauce
1cup cooking cream
1/2 cup Montery Jack cheese (regular)
1 teaspoon celery
1/4 cup pineapple juice (preferably fresh)
1 tablespoon red and green bell pepper cubes.
1 tablespoon butter
Method: Marinate chicken with salt, pepper, thyme and white wine.
Mix all ingredients for stuffing and stuff chicken breast with cheese and pineapple mixture; dust flour from both sides. Grill chicken in hot pan; turn till cooked well and make slices.
Sauté celery in butter, add pineapple juice and reduce to half. Add cooking cream, Montery Jack Cheese and cook till cheese melts to make the sauce thick. Lastly, add bell peppers and remaining seasoning. Pour sauce over chicken just before you eat. Serve with whole grain baguette
Grilled Chicken with Nutmeg infused Orange Sauce
1 Lounge
Ingredients
1 cup orange juice
1 tablespoon marmalade
1 small shallot minced
5 teaspoons white wine vinegar
1 tablespoon brown sugar
1/4 teaspoon nutmeg
6 tablespoons unsalted butter
4 chicken breasts
Salt and pepper as per taste
15 ml lime juice
30 ml olive oil
30 ml Worcestershire sauce
Method: Mix orange juice, shallot, vinegar and sugar and bring to a boil. Stir to dissolve sugar, reduce heat and simmer for approximately 15 minutes or until the sauce reduces to 1/3. The sauce should be thick. Remove and whisk in 2 tablespoons of butter and put it back on the heat and whisk in the remaining 4 tablespoons of butter one tablespoon at a time. Stir in orange marmalade and season with salt, pepper and nutmeg. Keep warm on low flame.
Meanwhile, season chicken breasts with salt, pepper, lime juice, olive oil and Worcestershire sauce. Heat grill/non stick pan to medium and grill until nicely browned on the outside and no longer pink in the centre, approximately 5 minutes per side. Slice each breast and transfer to a serving platter; top with orange sauce. Serve with herbed rice
