Posts tagged “dinner

saltfish accra

This post has a printable recipe here

Hi everyone!

Today is an extra special day- it’s my father’s birthday!
Happy Birthday to a wonderful father and an inspirational mentor!

I decided to make him a very special treat today- one of his favorites- saltfish accras.  My sibling hosted a decadent breakfast spread for him- eggs, bacon, sausages, homemade waffles and homemade hash-browns; I provided the accras as a little addition to all of the deliciousness!

thc-accra seasoning

Accras are the Caribbean’s answer to crab fritters; traditionally made from saltfish (salted pollock/cod) these golden brown, salty gems have earned their well deserved reputation of being delectable treats all across the Caribbean.  I’ve had them and heard of them on different islands- many times by different names like saltfish patties and fish cakes- but what unifies them no matter the island is their great, unmistakable flavor.

thc-accra-ingredients

These are by far one of my most favorite foods from the Caribbean region- fried golden parcels of savory richness- perfect as an accompaniment to any breakfast/brunch or as a standalone appetizer with a variety of dips.  These saltfish accras can also be served as an alternative to a fish burger- fry bake providing the best ‘bread’ for these tasty treats- topped with a selection of condiments.

IMG_2866

Today’s version of accra included shrimp- a wonderful, textural addition to any accra.  Conventionally accras are made using saltfish, but many have perfected shrimp accras, (unsalted) fish accras and any other seafood combination. Unfortunately, I don’t know the history of accras and why they are traditionally made with saltfish (if anyone reading this knows the history of accras please do not hesitate to post it in the comments below!) but I can imagine Trinidad in the older days, friends liming and looking for something to nibble.  I picture one friend offering to whip up something quick and having the cured saltfish on hand, some seasonings and flour and thus was born ‘the accra’. I like doing this- imagining the better, old days.

thc-accra-process

thc-accra final thc-accra-final detail thc-accra-breakfast

Recipe

Ingredients

4 oz saltfish
1 dozen shrimp, shelled & deveined (optional)
1 cup chives, finely chopped
5 chadon beni leaves, finely chopped (can be substituted by cilantro/coriander leaves)
5 pimento peppers, finely chopped
3 garlic cloves, finely chopped
1/2-1 hot pepper (scotch bonnet), finely chopped
1/4 tsp salt
1/4 tsp sugar
2 cups all purpose flour
2 tsp baking powder
1 3/4 cup warm water
vegetable oil for frying
parsley/chives for garnish

Method

saltfish preparation

boil saltfish in water for about 10 minutes to remove excess salt (alternatively you can soak the saltfish in cold/ice water over night in the fridge and hence omit boiling)
when finished drain and cool
shred saltfish until it becomes flaky for batter
clean shrimp and cut each into 4-5 medium-sized pieces
chop chives, pimentos, pepper, garlic & chadon beni
in a large mixing bowl- add flour, baking powder, salt and sugar and mix
add in shrimp, shredded saltfish and other ingredients to this dry mixture
pour in warm water slowly while turning slowly and gently- this aerates the mixture
batter should be quite fluid (see photos)
leave to rest for about 10 minutes
heat vegetable oil in thick bottomed pot on high heat
scoop batter into spoon (~1 1/2 tbsp per accra) and drop into hot oil and quickly reduce heat to medium-low
turn when golden brown and fry on other side
remove from oil, drain and place on paper towels
garnish with chopped chives/parsley

Notes

serve hot

Accras can be served as an appetizer/hors d’oeuvre with a sauce for dipping- try tamarind or a mixture of ketchup, soy sauce and pepper(hot) sauce.
It makes for tasty sandwiches with hops/buns/dinner rolls and your choice of condiments
thc-accras-tastespotting

hearty chicken & roasted vegetable soup

soupdetail

Good Saturday morning to all!

Well, as I have said before and I’ll say again, Saturdays here in Trinidad and Tobago represent soups- in fact, maybe I’ll start calling Saturday ‘Soupaday’!

So, good ‘Soupaday’ morning to all!

Today I am posting about a soup I made and tested on Tuesday that I’m making again today.  My husband and little one so enjoyed this simple, rustic, hearty chicken & vegetable soup that I’m compelled to re-test the recipe and share it.  I am certain this one is going to warm up those colder nights or heat up those hot ones!

To start with, I used roasted vegetables- essentially all of the vegetables in my fridge at the time got pulled and used in this soup.  There are a few that I would, only because of my own personal taste preferences, not roast. Mushrooms for one, I’ve never really enjoyed roasted and prefer them raw, sautéed or cooked some other way, aside from roasted.

Ground provisions are best for this recipe and chicken breasts prove to be not only the healthiest option, but also the tastiest.  You can substitute chicken for pork or beef and for a vegetarian or vegan option just omit the chicken bouillon cubes (use garlic/onion/vegetable cubes) and leave out the milk at the end.

Recipe

This recipe calls for homemade chicken stock (recipe follows) and roasted vegetables.  You can use good store bought chicken stock or vegetable stock if you prefer.  The best vegetables to use are those that intensify and sweeten upon roasting- ground provisions are best as well as left over roasted vegetables from the day before. Dumplings can also be added and a split pea base can be used as an alternative to my pumpkin soup base- but this is a nice, lower calorie option to the traditional local sancoche(sancoach).

Roasted vegetables

Ingredients

1 large sweet potato, peeled
3 Yukon gold potatoes, peeled
1 large carrot, peeled
3 sprigs thyme, leaves removed
1 large red onion, peeled
1 lb pumpkin, peeled and cut into large chunks
salt and pepper to taste
1 1/2 Tbsp extra virgin olive oil

roasted vegetables1

Method

Pre-heat oven at 450F for 15 minutes before roasting vegetables.  Peel potatoes, sweet potato, onion and carrot.  Cut potato, sweet potato and pumpkin into large chunks roughly the same size.  Cut carrots into half at cross-section and into large sticks about 1 inch thick. Place all cut vegetables into roasting pan/tray and drizzle with olive oil, salt, pepper and thyme leaves.  Toss to distribute. Roast at 400F for about 20 minutes or until vegetables are soft, but still slightly firm. Use all of the roasted pumpkin and toss into stock (recipe below). For the other roasted vegetables, divide into two- half will go into the stock and the other half will be cut into smaller chunks for the soup towards the end of cooking.

seasonedvegetables

vegetablesforsoup

Homemade chicken stock

Now, I know that the best chefs and recipe books lend a lot of importance to stocks and I really do agree.  I see the value of having a tasty, full bodied stock as a huge asset to any meal, soups included.  I also know that there will be some out there who would scoff at the use of bouillon cubes in a stock, but in the end, for things like soup I just prefer to use them.  Of course, ultimately it is your choice and you can definitely omit them.

chicken stock

Ingredients

1 whole chicken breast
3 stalks celery, washed and leaves included
1 large carrot, peeled and left whole
1 large yellow/white onion, peeled and left whole
6-8 cups water
1/2 cup scallions/chives, chopped
salt and pepper to taste
2 chicken bouillon cubes

Method

Wash the chicken breast with water and lime/lemon if you desire.  Season with salt and pepper.  Place seasoned chicken and bouillon cubes in a stock pot with 6-8 cups of water (depending on how much soup you desire). Bring to a boil and immediately lower heat to a simmer. After about 20 minutes, add whole carrot, celery and onion. Leave to simmer for a further 20 minutes so that the aromatics can be infused. Remove chicken and let stock simmer for a further hour.  You should get a clear, flavorful broth. Strain vegetables and reserve broth for soup.

clearstock

Putting it all together

Add the 5-10 peeled cloves of roasted garlic to the broth along with the following optional ingredients.

Optional Ingredients

1/2 cup whole/evaporated milk/ heavy cream
Parsley, finely chopped
Creme fraiche
Chili flakes
Croutons
1 can butter beans(drained and rinsed)

butterbeans

Method

Chop or dice the chicken into bite size pieces. With the roasted vegetables reserve half for the soup broth and half as chunky vegetables for the soup. Use all of the pumpkin roasted. Place half the roasted vegetables in the broth, bring to a boil. When very soft use a hand blender to pulse the vegetables and combine it with the broth. The soup should be a smooth with the vegetables well infused about 25 minutes at a low heat.  The remaining diced vegetables and diced chicken as well as 1/2 cup of evaporated/whole milk can be added into the soup about 15 minutes before serving.

soupbowl2

Serving size ~ 4 persons

Suggestions ~ Serve hot with a touch of creme fraiche and toasted croutons. Garnish with fresh chopped parsley and add a dash of chili flakes or pepper sauce for an extra bite.

soupfinal


pork with plantain compote and mashed potatoes

plantains and pork close

I’ve been thinking about plantains a lot these days- their sweet unique flavor, their bright yellow hues and their ability to make everything taste just a little bit better.I recently spoke about them in my last post entitled market goods 31/01/13 and if you haven’t read that post, you might want to take a little look around.

Plantains are one of the things I miss the most when I’m away from home.  I don’t know why, maybe  it has to do with the fact that my grandmother always cooked it.  She loved to make fried ripe plantains with sada roti, plain white kiss bread or hops and pretty much any time we made fry bake or roast bake there would be the ubiquitous fried plantains!

So, today I got to thinking about incorporating them into my meal in a way other than the usual ‘on the side fried plantain’ type thing.  What I came up with actually worked well and I must say that after ‘testing’ the dish on some family and friends, I’m happy to actually post the recipe.  One thing to remember is that plantains have a very unique, particular flavor and if your guests don’t like the flavor, it cannot easily be masked, so you might want to consider substituting the plantains in this recipe for something else- try apples or pears.

Recipe

This recipe can be served for lunch or dinner and is really quite mild in its elements.  If you like the taste of ripe plantains, then this one would be sure to impress your guests.  Green plantains cannot be used as a substitute since the sweetness in the plantain compote is all natural with no sweeteners added.  The plantain compote can be compared to apple sauce which is a popular accompaniment to pork chops. 

Pork chops

Ingredients

4 pork chops
1 Tsp smoked sweet paprika
1 Tsp hot Hungarian paprika
1 Tsp plus 1 Tbsp good extra virgin olive oil
2 garlic cloves
1 Tsp salt
1 Tsp black pepper
1 Tbsp cilantro
2 French thyme sprigs

Method

Preheat oven at 450F. Season pork chops evenly with salt and black pepper on both sides. Combine 1 teaspoon olive oil, paprikas, thyme and cilantro and rub evenly on all sides.  Leave to rest for at least an hour, covered with foil in the the fridge. In the meantime prepare the mashed potatoes and plantain compote (both below). After 1 hour, heat 1 Tbsp olive oil in a sauté pan at high heat.  Add sliced garlic cloves and cook until its edges become golden brown-do NOT burn.  Add in pork chops and sear for 5 minutes on each side.  Remove from heat, reserve garlic juices left after cooking the pork chops. Place chops into oven for a further 5 minutes, when cooked place on a platter and cover with foil and let stand for 15 minutes..

paprika pork seasoning the pork pork braising

Mashed Potatoes

Ingredients

4 Large Idaho potatoes
Salt to taste
2 Tbsp salted butter
2 cups whole milk

Method

Peel potatoes and cut them into small chunks-boils faster! Add them to cold water with 1/2 Tbsp salt.  Bring to a roaring boil. The potatoes are ready to be mashed when a fork can easily pierce them.  Remove from heat, strain and use a potato masher to mash the potatoes in a clean bowl.  While very hot, add butter and 1 cup whole milk.  Continue mashing and combining ingredients adding the other cup of milk slowly.  Set aside in a double boiler to keep potatoes hot while finishing up other dishes.

Plantain Compote

Ingredients

2 ripe plantains
10-15 cloves
1 star anise
2 cinnamon sticks
1 1/2 cups water

Method

Wash and peel plantains.  Cut into thin 1/4 inch rounds- cross section- slices. Reserve 12 slices for garnish.  With the remaining slices, place in water with cloves, star anise and cinnamon sticks.  Bring to a roaring boil. Lower heat and simmer until the plantains become very soft and can be blended. If the water is drying down, add more water in small amounts.  When soft, removed from heat.  Remove all cloves, star anise and cinnamon sticks and place plantains in pan where the pork chops had been cooked, heat and pulse with hand blender until combined.  Add water if necessary.

plantain compote

Fried plantain slices

Ingredients

1/2 Tbsp salted butter
salt for spinkling
12 Plantain slices

Method

Heat butter in saute pan at medium heat.  Place plantain pieces flat onto heated butter and cook on one side ~about 2 minutes.  Turn and cook on other side lowering heat so as not to burn the plantains. Off heat and sprinkle with a small amount of salt to highlight the sweetness of the plantains.

frying plantains

Plate mashed potatoes with pork chop and compote either to the side or on top of the pork chop.  Garnish with 3 fried plantain slices and fresh chopped parsley.  Serve hot and enjoy!

Serving ~ 4 persons

Suggestions~ Serve hot with a delicious Caribbean cocktail- pina colada, margaritas or a banana smoothie! 

close fried plantains pork plantain dish


coconut ginger maple chicken with sweet potatoes

coconut dish

Today has been a a milestone for me;  I created my very first recipe!

It’s exciting because I never really thought that I’d be able to ever create a recipe from scratch;  I mean, I’ve been cooking since I was about 14 years old, but mainly recipes handed down to me from my parents, grandparents and really anyone else whose food tasted good!

But today I decided to try it all on my own.  I did get inspiration from cookinginsens, a fellow blogger.  I really enjoy reading her recipes and viewing her photos and I feel that inspiration for cooking can come from anywhere.  This particular recipe was posted back in 2011 and it appealed to me because of the use of mustard and sweet potatoes; it also looked delicious!  So I drew from this recipe’s ingredients to create my own dish- Coconut Ginger Maple Chicken.  I hope you try it and I hope you find it as delicious as everyone else who has tried it today does!

Recipe

This recipe uses only fresh ingredients and aims to utilize more natural products than processed, artificial ones.  I’ve chosen to use maple syrup as my sweetener since it’s very mild and effective at balancing the coconut milk, ginger and other spices and herbs.  I’m sure you can just as easily use honey or agave but I haven’t tried those so I can’t say for certain.  I used freshly made coconut milk but it’s easily accessible here in Trinidad, if you can’t get hold of one you can use canned or powdered coconut milk, but fresh is always better!  Although this recipe calls for many different spices and herbs the flavors are very subtle and not at all overwhelming.

Ingredients

2 whole chicken breasts- you can use halved breasts but I think the whole breasts would remain more moist
4 tsp authentic natural maple syrup
4 tsp stone ground mustard
1/2 whole dry coconut(powdered/canned coconut milk can also be used)
3 cups hot water
1/8 tsp freshly grated nutmeg
2 chadon beni leaves (substitute with cilantro/coriander leaves~about 1 Tbsp finely chopped)
1/2 Tbsp finely grated ginger
2 large sweet potatoes, peeled and cut into large chunks
1 1/2 cups natural coconut water
2 Idaho potatoes, peeled and cut into large chunks
3 thyme sprigs
1/2 Tsp salt
1 Tbsp good olive oil

Method

Preheat oven at 400F.  Make a rub of mustard salt and 2 tsp maple syrup and use it to season the chicken breasts; leave to marinate for at least 1 hour.  During this time prepare the other ingredients and make the coconut milk.  Remove coconut flesh from hard shell (you would need to open the shell by throwing it on the ground! Then scoop out the flesh by hitting the shell with the back of a metal spoon or knife to loosen the flesh- it should then be easier to remove). Grate the coconut or if you have a good enough blender, blend it until very fine.  Carefully add in 3 cups of hot water and blend until ‘milk’ becomes visible.  You can blend for sometime to extract most of the flavor.  Press into a fine wire sieve reserving the milk for use in the sauce.

seasoned chickens chadon beni coconut in shell making coconut milk final coconut sauce

At this time put chunks of potatoes and sweet potatoes into a caserole dish and cover with coconut water, cover dish and let cook in oven at high heat. In the meantime as potatoes cook heat olive oil in a non-stick frying pan and add the chicken breasts at high heat.  Brown for about 3 minutes on each side lowering heat if necessary so as not to burn the mustard/maple syrup rub.  When nice and caramelized remove from heat and leave the remaining ‘rub’;  To this add coconut milk, ginger and nutmeg and 2 tsp maple syrup.  lower heat so as not to cause the milk to curdle and the sauce to break. Just before completion add in finely chopped chadon beni or cilantro/coriander.

Add chicken and thyme sprigs to potatoes and cover to complete its cooking.  When the chicken is tender and cooked and the potatoes are cooked remove from heat and let stand for about 10 minutes covered so as to absorb all of the flavors. Cut each breast into half and over it pour the coconut ginger maple sauce- strain if necessary to make a smooth sauce.

Garnish with freshly chopped parsley and serve hot.

Serving ~ 4 persons

Suggestions~  this would also go really well with mashed potatoes or plain rice.  Serve with chilled coconut water or coconut water/rum (Angostura 1919/Single Barrel/Zacapa Rum) for an extra kick!

final dish2

served coco final close


fruits and ginger sauce

fruit and oat bowl

Today was a very busy day in our household, well, not so much busy as hectic.  I didn’t get a lot of rest last night, in fact I’d say it reminded me of when my baby was a newborn.  My little one decided to stay up all night until the early hours of this morning and then wake up early!  Needless to say I woke up feeling like a train wreck!

Of course this meant that breakfast, lunch and dinner had to be quick and easy…

Today I had fruits and old-fashion rolled oats for breakfast.  Simple and delicious; I threw in apples, pawpaw, pomegranate, pineapple and strawberries.  That was all there was to it, yet the sweetness of the fruits and knowledge that I was doing something good for myself by having rolled oats was enough for me to feel satisfied until lunch.

fruit/oat breakfastfruit/oat close

For lunch I made Chinese style ginger chicken.  It’s super easy and really quick with very little prep time and cooking is a snap.  I’m focusing on this multi-use ginger sauce because the chicken or meat that accompanies this is really variable since it’s about how you’d like to prepare it.  I do it the traditional way- boiled or steamed because it’s quicker, healthier and no fuss.  But I’ve had it and prepared it roasted and pan fried.  It really doesn’t matter since the motive is the same- to have a bland tasting meat with an explosive sauce!
It works, it really does!  My way of ‘healthyfying’ the traditional recipe is to use extra virgin olive oil- it’s not really a huge adjustment, but it’s something and every little counts for something!  I ate the ginger chicken as a salad- Romaine lettuce, water cress, cilantro, sliced carrots, lemon juice all topped by slices of the steamed chicken and ginger paste- it was clean yet sharp, healthy yet satisfying.

ginger sauceoil being added

ginger sauce

The last thing I made today was a smoothie.  I’ve been trying to find ways to rid myself of all the junk I’ve been putting into my body over the last couple of years and reading a lot about juicing and its benefits.  After my last trip to the market I got some stocks so decided to make myself a refreshing smoothie.  I made mine with fresh strawberries, frozen berry mix(blueberries, raspberries and blackberries), a sweet starch mango, pomegranate juice (all natural, no additives or sugar), cilantro and some raw chia seeds.  It came out remarkably well!  The tanginess or the berries were so well balanced by the unique flavor of the cilantro and the sweetness of the mango was enough to have me wishing I had made more!

smoothie

smoothie detail

The ginger sauce and smoothie recipes are both very simple and can be viewed here.


soy sauce baked chicken salad

soy sauce board

Ok, now one of my favorite types of chicken is stewed chicken- called ‘stew chicken‘ here in Trinidad & Tobago.  Now, the thing with stew chicken is that it’s quite rich and sweet- that’s probably why it tastes so good!  It’s old-fashioned food, it’s comfort food, it’s food that goes well with almost everything.  Some West Indians eat it with roti, others choose rice and some even eat it with pasta-perhaps I remember this being eaten more when I was a student?  The point is, it’s good.  But, as with all good food there’s a trade off.  This is no exception.  Stew chicken or beef or pork or shrimp, any kind of stew is made with oil and sugar and some people make it with coconut milk.  Sure, you can make it with smaller amounts of these  ingredients, but it somehow just doesn’t taste the same; the way mama used to make it.  So I’ve come up with a way to almost fool myself into believing I’m eating stew chicken.  It’s not stew chicken; there’s no comparison; but I have to do something that’s healthier while still giving me that caramelized goodness of stew chicken done right.

So, this is my take.

about

Recipe

This salad is simple and mild yet refreshing. The citrus of your choice adds a dash of sweetness to the meat without adding the extra calories of a traditional dressing.  The crisp carrots and lettuce leaves add texture to an already flavorful meal.  I prefer to stay away from local Trini lettuce for this recipe simple because it tends to have a slightly bitter after-taste, hence I chose Romaine for my salad. The citrus I chose for my dressing was tangelo- an hybrid between an orange and and a grapefruit, it was sweet and delicious and gave the salad a crisp, clean taste. Choose premium dark soy sauce since the flavor is a bit muted compared to regular soy sauce.

Ingredients        

1/4 whole chicken- or piece(s) that you prefer
1 Tbsp premium dark soy sauce
1 sprig of French thyme
2 garlic cloves
1-2 pimento peppers-I prefer the red ones
2 Tbsp chopped chives
1/2 Tbsp extra virgin olive oil
1 small carrot
2 cups Romaine lettuce/Boston/Local Trini lettuce
Juice of 1/2- 1 whole fresh orange/portugal/grapefruit
Salt and black pepper to taste
Method

Preheat oven at 350F. Slice or grate garlic cloves thinly or on the smallest side of the grater.  Season chicken pieces with soy sauce*. Remove the leaves of the thyme sprigs and slice the pimento peppers.  Add 1 Tbsp (reserve 1 Tbsp for garnish)chopped chives, pimentos, thyme and garlic to soy sauce chicken. In a thick bottomed sauté pan heat olive oil over high heat. Add seasoned chicken. Let the chicken brown for about 2 minutes on each side, just until golden brown.  Off heat, remove pan and place in oven at 3o0F for about 20 minutes or until cooked.

Salad Assembly

Chop 2 cups of lettuce leaves. Thinly slice carrot into 1/4 inch thick sticks. Arrange in a salad bowl. Squeeze 1/2 citrus of your choice over salad components. Add salt and black pepper if desired.  Place cooked chicken on top of salad and garnish with chopped chives. Serve hot or at room temperature.

Serving size- 1 person.

Suggestions– Can be served with stir fried vegetables, mashed potatoes, roasted potatoes or mixed rice and a small green salad.

*This step can be done from the day before and stored overnight in the refrigerator for stronger flavor.

chicken close

soy sauce chicken salad


soy sauce baked chicken salad

soy sauce board

Ok, now one of my favorite types of chicken is stewed chicken- called ‘stew chicken‘ here in Trinidad & Tobago.  Now, the thing with stew chicken is that it’s quite rich and sweet- that’s probably why it tastes so good!  It’s old-fashioned food, it’s comfort food, it’s food that goes well with almost everything.  Some West Indians eat it with roti, others choose rice and some even eat it with pasta-perhaps I remember this being eaten more when I was a student?  The point is, it’s good.  But, as with all good food there’s a trade off.  This is no exception.  Stew chicken or beef or pork or shrimp, any kind of stew is made with oil and sugar and some people make it with coconut milk.  Sure, you can make it with smaller amounts of these  ingredients, but it somehow just doesn’t taste the same; the way mama used to make it.  So I’ve come up with a way to almost fool myself into believing I’m eating stew chicken.  It’s not stew chicken; there’s no comparison; but I have to do something that’s healthier while still giving me that caramelized goodness of stew chicken done right.

So, this is my take.

about

Recipe

This salad is simple and mild yet refreshing. The citrus of your choice adds a dash of sweetness to the meat without adding the extra calories of a traditional dressing.  The crisp carrots and lettuce leaves add texture to an already flavorful meal.  I prefer to stay away from local Trini lettuce for this recipe simple because it tends to have a slightly bitter after-taste, hence I chose Romaine for my salad. The citrus I chose for my dressing was tangelo- an hybrid between an orange and and a grapefruit, it was sweet and delicious and gave the salad a crisp, clean taste. Choose premium dark soy sauce since the flavor is a bit muted compared to regular soy sauce.

Ingredients        

1/4 whole chicken- or piece(s) that you prefer
1 Tbsp premium dark soy sauce
1 sprig of French thyme
2 garlic cloves
1-2 pimento peppers-I prefer the red ones
2 Tbsp chopped chives
1/2 Tbsp extra virgin olive oil
1 small carrot
2 cups Romaine lettuce/Boston/Local Trini lettuce
Juice of 1/2- 1 whole fresh orange/portugal/grapefruit
Salt and black pepper to taste
Method

Preheat oven at 350F. Slice or grate garlic cloves thinly or on the smallest side of the grater.  Season chicken pieces with soy sauce*. Remove the leaves of the thyme sprigs and slice the pimento peppers.  Add 1 Tbsp (reserve 1 Tbsp for garnish)chopped chives, pimentos, thyme and garlic to soy sauce chicken. In a thick bottomed sauté pan heat olive oil over high heat. Add seasoned chicken. Let the chicken brown for about 2 minutes on each side, just until golden brown.  Off heat, remove pan and place in oven at 3o0F for about 20 minutes or until cooked.

Salad Assembly

Chop 2 cups of lettuce leaves. Thinly slice carrot into 1/4 inch thick sticks. Arrange in a salad bowl. Squeeze 1/2 citrus of your choice over salad components. Add salt and black pepper if desired.  Place cooked chicken on top of salad and garnish with chopped chives. Serve hot or at room temperature.

Serving size- 1 person.

Suggestions– Can be served with stir fried vegetables, mashed potatoes, roasted potatoes or mixed rice and a small green salad.

*This step can be done from the day before and stored overnight in the refrigerator for stronger flavor.

chicken close

soy sauce chicken salad