Archives for February 2013

When I have no dinner insipration what so ever and I don’t feel like spending too much time in the kitchen, this is my go-to recipe. There aren’t a lot of ingredients and this meal pretty much cooks itself. You can use any spices or herbs you like to season the sauce with or you can serve with rice or pasta in stead – the possibilities are endless.
To cook this for three people you need:
♥ Three chicken fillets
♥ 2-3 gloves of garlic
♥ 1 tablespoon of cognac (optional)
♥ Juice of two oranges (also add a teaspoonful of orange zest for more flavor)
♥ 2 tablespoons of ground ginger (freshly grated ginger is great, too, just add less)
♥ 4 dl of heavy cream
♥ Soy sauce
♥ Potatoes
♥ Paprika
♥ Salt & pepper for seasoning
♥ Olive oil for frying and baking

Start by preparing the potatoes (they take the longest to cook). Preheat the oven to 200°C, wash and scrub the potatoes (cut out any spots of dirt) and cut them into wedges. Season with salt and pepper, cover the potatoes in olive oil, toss them around a couple of times (to make sure they’re seasoned properly) and finish them off by sprinkling paprika all over them. This will give the wedges a nice bittersweet flavor and a beautiful golden crust. Throw them in the preheated oven and start cooking the chicken.
Pat the fillets dry with a paper towel (very important), heat some olive oil in a large saucepan and sear the chicken on both sides until golden brown (also season generously with salt, pepper and ginger while doing so). When the fillets are seared, add chopped garlic, toss it around a couple of times and then add the (cognac first if you’re using it; if so, make sure you let the alcohol evaporate before adding anything else – you can tell the alcohol has left the pan when you can take a whiff of what’s in your pan without becoming intoxicated) freshly pressed orange juice. Turn the chicken around, allow it to cook in the orange juice for a few seconds, then add the cream. Taste the sauce: does it have a good balance of flavors? Add soy sauce for more depth of flavor and saltiness, a pinch of sugar if it’s too acidic and more ginger if you can’t taste it in the sauce. Trust your instincts, this is the fun part! You can even add curry, if you like!
Let simmer on low to medium heat until the sauce thickens and the potatoes are done. Serve with a fresh salad if you like and enjoy – you will absolutely love it! H told me all night what an incredible woman I am for having served him this meal. Don’t tell him how easy it was!