Wednesday, January 11, 2012
Grilled Chicken With Garbanzo Beans And Oriental Broccoli And Greens...
Recipe for two, plus two half pints:
2 chicken breasts
1 onion, chopped
4 small turnips, peeled, halved and sliced
1 big handful broccoli, chopped
1 big handful kale, chopped
1 - 1" piece of ginger, finely chopped
1 T garlic finely chopped
1 can garbanzo beans, partly smashed
1 c chicken stock
1 T sesame oil
1 t fish oil
2 T soy sauce
2 T olive oil
Salt and pepper
1 T butter
First, get the garbanzo beans cooking. Eden has the best canned product on the market, that doesn't contain sugar, but they will need salt. Drain the beans, rinse, put in a saucepan with a little olive oil, a couple of big pinches of sea salt, 1 tablespoon butter and chicken stock. When warm, smash most of them with a fork or something, and cover with a lid and let them tick away for a bit on low heat.
Get the grill or pan nice and hot. Season the chicken with a little salt, pepper and cayenne. Rub a little olive oil on and grill or add oil to the saute pan, and cook the chicken. When one side is done, turn and start getting another pan hot, with a little olive oil in it.
When the oil is hot, add the onion, turnips and broccoli, over a high heat. When they are almost done, add the ginger, garlic, soy sauce, fish sauce, sesame oil, kale and cook for about 30 seconds or so. The idea here is to cook everything really fast over high heat, but you will need to keep the veggies moving by stirring or tossing. If you have a wok, this a good time to use it.
Serve onto warm plates.
Bon Appetit! Chef Hobbes