Tonight was a different story. I decided to try this Hawaiian chicken, from the January issue of Cooking Light. The issue is full of chicken recipes, and so far, we loved all the ones we've tried. This was no exception. It marinated for about 4 hours in the fridge, and the end result was a juicy, sweet and sour chicken, that tasted really delicious. We aren't pineapple lovers in this house, but the pineapple juice, mixed with the soy sauce, and the sweet and spicy ginger, just really made for a nice, mellow flavor. The only issue I had with this one, was that I attempted to cook it on the stovetop, without a grill pan (I can't deal with the smoke from my grill pan), and I ended up popping it into the oven after about 10 minutes, because it just refused to cook through. It wasn't such a biggie, but it prolonged dinner a bit.
Anyway, I was going to serve this with an orzo veggie toss, but at the last minute, I decided to make a chickpea and zucchini stew. I adapted the recipe, from Isa Chandra Moskowitz's new book, and I was NOT disappointed. This is dish has a really rich, comforting flavor, that I just loved. I served it over brown rice, and it was a really nice blend of spicy and salty, with a robust tomato richness. I didn't think it would coordinate very well, with the chicken, but it was actually perfect. I cut up the chicken and ate the 2 together, which added a great depth of flavor, and a really lovely sweetness.
You know dinner was good, when you think about it for the rest of the night...
Make this. It's sweet. It's salty. It's juicy. 4 Bowls.
Other Time: 4 hours, 23 minutes minutes
Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3. Combine rice, 1/4 teaspoon salt, and cilantro.
CALORIES 247 ; FAT 1.8g (sat 0.5g,mono 0.4g,poly 0.4g); CHOLESTEROL 68mg; CALCIUM 26mg; CARBOHYDRATE 25.2g; SODIUM 674mg; PROTEIN 29.9g; FIBER 0.5g; IRON 1.9mg
Cooking Light, JANUARY 2011
Make this. It's good. Really good. 4 Bowls.
Moroccan Chickpeas & Zucchini
Adapted from Appetite for Reduction
1 tsp olive oil
1 small yellow onion
4 cloves of garlic (I use bottled)
1 tbl of minced, fresh ginger
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp of salt
2 cups of veggie broth
1 cup of carrot chunks or baby carrots
2 zucchini, sliced
1 large can of crushed tomatoes
1 15oz can of chickpeas
1 15 ounce can of cannelini beans
In a large stockpot, saute onion in olive oil, over medium high heat, until translucent, about 5 minutes. Use a little Pam or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute another minute.
Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with veggie broth and mix in carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat, and simmer for about 10 minutes. Add zucchini and tomatoes, and mix in beans.
Cover the pot and bring to a slow boil. Cook for 15 minutes. Then adjust lid, to partially cover, and cook for another 15 mins, as liquid reduces a little. Turn off heat and let it sit for 10 minutes to let flavors blend. Remove bay leaves and taste for salt.
Serve over couscous or brown rice.