8. Juni 2010

Week 11/52: Remember that almond garlic dip?

Probably not, I never told you about it.

The other day, we WERE FORCED to barbecue and to make things even worse, I concocted what I like to refer to as putty. It is a almond garlic paste, which consists of almonds (250 g) and garlic (4-6 cloves). And olive oil (150 ml) and stale bread (55 g) soaked in water, and salt and pepper. But besides that: just get out your kitchen machine and mix... It looks really nasty, but tastes superb with everything. Just make sure to limit your human contacts to a minimum the day after.

Back to this weeks recipe. It turns out that you can even use the leftover of this spread to make a nice jogurt almond sauce for chicken. I admit that I did not pay attention and used the almond spread to make a walnut sauce, but who cares.

Chicken in walnut sauce

This is what it is supposed to look like in the end:

Well, just the chicken part, the rest were inventive additions we came up with ourselves. The book is very shy when it comes to recommending trimmings. But lets get to work.


4-8 chicken pieces or any leftover chicken found in the freezer
1/2 lemon
3 Tsp olive oil
150 ml white wine
300 ml chicken broth
1 bay leave to let you feel super cookerish
salt and pepper
100 g walnuts (or almonds...)
2 garlic cloves (or how ever many there are in the leftover spread)
150 g Greek yogurt
freshly chopped parsley for decoration

How to:

Rub the chicken in lemon juice and set them aside to enjoy themselves. Heat olive oil in a large pan, add the chicken and gently roast from all sides.

Add the wine and allow to cook before you add the chicken broth and the bay leave. Using a bay leave is my way of feeling like I can cook. It has that master cook feeling to it. That feeling, however, is right away crushed by having to add salt and pepper. How humble. Let cook for about 20 minutes until the chicken is done.

Purée the walnuts and the garlic or use the leftover dip, especially if you cannot for the world remember that it is an ALMOND dip which is not made with walnuts. Both versions feed the hungry.

Place the chicken on a preheated platter and keep it warm in the preheated oven. Blend the walnut-garlic mix and the yogurt into the meat juice. Heat that mix carefully over 5 minutes to give it time to thicken without cooking, or else the yogurt will clot. Which by the way is a comment that again makes you feel like super cook when you casually drop it while cooking with friends. Season with salt and pepper, pour it over the chicken and serve.

We served it with green beans, rice, bread and a salad. Bread works best, especially since our sauce refused to comply with that "thicken" part. The beans were perfect and added a nice contrast to the chicken's "harmonious" taste. Yummy.

You can also find endives on the plate, wrapped in ham after cooking in broth and then roasted. Delicious.

Enjoy and don't ponder too long about the fact that this is the first Greek recipe without cinnamon. The world will not stop turning.

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