Monday, July 13, 2009

Black Forest Chicken

OK, so I know that this dish may make you question my sanity... Yes, it really is chicken in a cherry chocolate sauce...

I still had lots of cherries to use up, along with some dark chocolate, after making a Mexican dish, Chicken Mole the other day... Recipe for that to come when I've done some more experimentation with the chilli quantity!

Actually this tastes very nice with a green salad of mixed herbs, cucumber and segments of orange and yellow grapefruit, not included in the nutrition data.

Nutrition Data (per portion)
Calories 250.5
Protein 23g
Carbohydrate 19g
Fat 8.5g
Dietary Fibre 3g

Ingredients (serves 2)
26 cherries
25g unsweetened dark chocolate (at least 70% cocoa solids)
1 teaspoon balsamic vinegar
1 tablespoon fresh rosemary
130g skinless chicken breast, cooked
1/2 lemon, juice and zest

  • Marinate the chicken breast in the lemon juice for at least 2 hours, or overnight.
  • Remove the chicken and slice into bite-sized pieces. Keep the lemon juice.
  • Put 20 of the cherries in a blender with the chocolate, rosemary and balsamic vinegar. Blend until smooth.
  • Over a low heat, warm the sauce so that the flaked chocolate just melts. Remove from heat, stir in lemon juice and cool.
  • Stir in the chicken and serve, garnished with the remaining cherries and some lemon zest.
  • Delicious with a green herb salad, diced cucumber and segments of orange and grapefruit.

Sunday, July 12, 2009

Cherry, Rosemary and Onion Chicken on Rice

I was going to make oyakodon for lunch again today, but realised that I hadn't put anything new on this blog for some time... A quick look at the fridge revealed that I had a large quantity of cherries that I needed to use up...

Nutrition Data

582 calories
Protein 25.5g
Carbohydrate 101.5g
Fat 11.5g
Dietary Fibre 5.5g

12 American cherries, pitted and chopped
1/2 onion, chopped
1 tablespoon fresh rosemary
1 teaspoon olive oil
1 teaspoon sesame seeds
50g cooked chicken, sliced and cut into small pieces
1 tablespoon mirin
1 teaspoon soy sauce
100g brown rice, cooked

  • Cook the rice according to directions.
  • About 1o minutes before the end, saute the onion and rosemary in the olive oil for about 5 minutes until golden brown, and then add the cherries and the sliced chicken and heat for another minute.
  • Pour in the mirin and soy sauce, continue heating for about half a minute until the liquid has reduced.
  • Serve over the rice.