Sunday, January 20, 2008

Seven C's Chicken with Red Skin Potatoes and Broccoli

This is a delicious chicken recipe with a definate mid-east character. We are always amazed using spices, like cinnamon and cloves that we associate with sweets, in a savory dish. Start by soaking 1/4C dried currents or raisins in cognac for several hours or overnight. Mix 2t ground cinnamon, 1t ground cardamom, and 1/4t ground cloves and rubbing it on 4 boneless skinless chicken breasts. Allow the chicken to rest as well for several hours or overnight. Dredge the chicken in flour and repeat. Saute the chicken in 4T butter until it is nicely browned, remove from the pan and finish in a 200 degree oven until done, about 20 min. In the meantime put the currents/raisins into the saute pan and heat to the boil. Stir until slightly thickened and then add 4 oz. of heavy cream. Stir until the sauce is uniform. Serve the sauce over the chicken and potatoes and garnish with some cashews, if you wish.
The potatoes are smashed redskins seen here before but pasta or rice would work as well. It is obvious we are big fans of steamed broccoli.



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