Wednesday, June 25, 2008
What's cooking Wednesday and Cleanse: Day 12
I'm actually giving you a non-lentil, non-brown rice, super-yummy and very easy recipe. Chicken, of course, but great, great, great. I found this recipe last summer in a cookbook my mum gave me the Christmas we all spent in Dominican Republic about a year before she died. We didn't exchange gifts that year because of the expense of the trip but my mum, being my mum, had to give Beth and I a little something because it was Christmas and that meant gifts for her girls. This one was a great winner. I look forward to exploring it more in my next theme month for WCW.
The cookbook is called A Year of the Best: Seasonal Recipes from the Best of Bridge. If you're Canadian, the Bridge cookbooks are as familiar to use as Company's Coming and it is highly likely that your mum, if not you, has at least one Bridge cookbook on her shelf.
This is the simplest recipe going but the flavour is amazing and it stays really juicy, which is some kind of feat for boneless, skinless chicken breast.
Thai Grilled Chicken
1/3 cup fresh basil
1/3 cup fresh mint
1/3 cup fresh cilantro
3 tbsp peeled, chopped ginger
2-3 garlic cloves
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tbsp veg oil (I used olive)
1 1/2 tbsp brown sugar
1 Anaheim pepper, chopped (I used jalapeño)
6 skinless, boneless chicken breast halves (about 1 kilo)
Process marinade ingredients in food processor or blender until finely chopped.
Arrange chicken in glass baking dish. Pour marinade over. Cover and refrigerate several hours or overnight. Remove chicken from marinade and grill until chicken is no longer pink inside.
That's it! The best part, apart from the fact that this was mostly Cleanse-friendly, is that I had all the herbs growing in the garden.
Today was better Cleanse-wise. I did well; I feel great again. Back on track. I had a bit of salmon mixed with broccoli for lunch and then this chicken (only a bit though) for supper with tons of veg. All good.