Help with Dinner plans?

[cgipson1]

I was going to caramelize and let stew with the chicken.

That would work!

 

[2WheelPhoto]

Hope you post a pic of this delicacy

 

[unpopular]

Maybe. I'm not so good at food photography.

 

[unpopular]

The recipe so far. I don't measure anything, so amounts are approximate

Braised tamarind chicken

For two servings:

2 whole, large chicken breast

1/2 tsp Tamarin Concentrate
1 tbs soy sauce (or any liquid substitute; water, vinegar, wine ... whatever)
Accents of choice (i used a dash of nutmeg and cardamon)
2-4 tbs black pepper
1-2 tbs hungarian paprika

1 large onion

Safflower or other high heat oil

1 cup Olive oil
1 cup Chicken broth (or white wine)

Chop onion into desired size, caramelize in preheated safflower oil. Deglaze using broth. Set aside.

In a small dish, reconstitute tamarin with soy sauce, add accents. Apply by brush to chicken. Mix pepper and paprika, completely cover chicken until dry to touch. With exhaust fan on, and windows open, place into preheated, extremely hot safflower oil. Sear the **** out of it, forming a blacked crust (about 1-3 minutes on each side). (caution: when pan searing/blackening heavily peppered meat, the smoke is going to be very acrid. if you have asthma, please use caution)

Place chicken into slow cooker or dutch oven cover with onion, broth and olive oil. Add more olive oil if needed. Cook at low heat until done.

 

[cgipson1]

What time should I be there? And you only made two breasts? What are you going to eat.. those are mine!

 

[Designer]

So I am thinking about pan-blackening, pepper and tamarind-crusted chicken breasts and then slow cooking in olive oil. I kind of feel like I'm missing something, perhaps some kind of spice while cooking?

Any suggestions what direction to take this in?

Seems to me that the dish should be either soft or crusty. I think blackened should remain crusty. Pound the chicken breasts to an even thickness, and just pan-blacken them.

I could go for a fairly standard mix of salt, powdered corriander (or finely chopped fresh cilantro) thyme, marjoram, sage, and garlic along with your freshly-ground black pepper. don't over-do any particular spice and it should be quite delicious.

Mix all the rub ingredients together first, and give it a taste before coating the chicken. Hard to take off once it is on.

A little olive oil in the pan to assure good contact, and off you go! Pan-sear the filets on both sides hot and fast, then check internal temperature before removing from the pan.

Serve with something white and something green. And wine.

 

[jwbryson1]

Do you have a nice white wine to accompany this?

Something along the lines of a reisling?

 

[Jaemie]

I suppose if this turns out really well, you're gonna order some business cards that have "Chef" printed under your name.

"My friends and family said last night's dinner was wonderful, so I'm applying to all the chef positions at local restaurants. Does anyone have any good recipes I could use and call my own? Oh and, how do I make this chicken recipe serve 100 people?"

 

[Stradawhovious]

I suppose if this turns out really well, you're gonna get some business cards printed that have "Chef" printed under your name.

"My friends and family said last night's dinner was wonderful, so I'm applying to all the chef positions at local restaurants. Does anyone have any good recipes I could use and call my own? Oh and, how do I make this chicken recipe serve 100 people?"

Now that right there is humor.

 

[SCraig]

Parsley, sage, rosemary, and thyme, maybe?

Or perhaps incense and peppermints?

 

[unpopular]

^^ that would be for when Cecilia is over for dinner. The *****.

----

Here is a snapshot. I was too lazy to clean the blender tonight, so I made a cucumber salad instead. I kind of regretted it, it would have made for a good sauce. I was short on yogurt and changed my plans a little. Supplemented with coconut milk and seasoned with Garam Marsala. The rice is nothing special, just saffron rice from a package.



Overall. I think it turned out pretty well. Aside from making the salad into sauce, I don't think I'd change much. The chicken was perfect, falling apart into good sized peices after cooking on "low" in a slow cooker for four or five hours.

 

[cgipson1]

YUMMY!

 

[unpopular]

It was good Gippy! Sorry you couldn't make it.

Though seriously, this is such an easy recipe. Takes like 15 minutes to prepare.

 

[2WheelPhoto]

wow nice!

 

[Jaemie]

Looks so tasty! Yum.