Chicken & Rapini

Rapini,  as you know, has a “bitter-ish” taste to it, which could be reduced but rarely completely eliminated. If you like that offensive yet pleasant and interesting taste, here is one recipe (among so many) to go with chicken.

Ingredients (serving two):

  • One boneless chicken breast, cut into thin slices and seasoned with pinch of salt and herb de province , or the seasoning of your choice.
  • Red onion, I medium, chopped.
  • Rapini, 1 bunch, trimmed and washed.
  • Garlic, 3 cloves, chopped.
  • Red pepper flakes, as desired.
  • Salt, about 1 tbsp.
  • Fresh lime juice, 1 tbsp.
  • Olive oil, 2 tbsp.
  • Optional: Freshly grated Parmigiano chesses, 1-2 tbsp.

Method: All shown in the pictures, yet here it is: Fill in three quarter of a big pot with water, add ½ tbsp. of salt and bring to a boil. Add rapini and drain after two minutes (this stage is to take the bitterness away).

In a frying pan, warm 1 tbsp. olive oil and sauté garlic and red pepper flakes as soon as you smell the garlic, add rapini, continue frying for another couple of minutes, add lime juice, mix and put aside.

Next, in a frying pan, warm 1 tbsp. olive oil and this time sauté onions for another couple of minutes. Add chicken fillets and fry on each side until cooked through and caramelized.

To serve, simply transfer the rapini to the platter or serving dish, and add chicken pieces on top. You could sprinkle with some cheese.


Chicken & Herbes de Provence

I first came across herbes de Provence when I was visiting Frankfurt on my way back from Paris.   A friend had asked me to buy her a small container of this heavenly smelling spice and I had forgotten, but luckily found it right on a supermarket shelf in Frankfurt – and that’s actually when the request hit me!!

I find the delicate taste and aroma of this herb quite refreshing and amazing in a sense that it transforms your usual dish into a quite novel one.   Here is how I used it with fried/oven-baked chicken.

Ingredients (for 4):

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Fried breaded breast chicken and vegetables

Ingredients (two servings): Skinless, boneless chicken breast, half, cut in a few large pieces, washed and patted dry. Potatoes, 2 medium (leave skin on). Tomatoes, 2 medium. Spinach, 3-4 leaves. Bread crumbs of your choice, 4 tbsp. Olive oil, 3 tbsp.  For dressing : Onion, 1, cut in small cubes. Lime juice, 1 tbsp. Salt and pepper, a pinch each. Olive oil, 1 tbsp. Read the rest of this entry »


Joojeh kebab on charcoal barbecue

 

Last year we turned our old gas burning barbecue into a charcoal one, in an attempt to recover some of our nostalgic memories of delicious Iranian style kabaabs made on charcoal burning braziers. It was an extremely successful operation with rewarding results!

Blessed by a covered carport, which we use as a kind of porch, we now indulge in grilled everything throughout the year. It might not smell “seasonal” to send wafts of grilled chicken or mouth watering skewer meat kebab in minus 30 degrees out in the snow-covered neighbourhood, but

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