Muddle-headed Kay (mhw) wrote,
Muddle-headed Kay

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Chicken in lime juice & garlic / herbed roast veg

Sorry for the delay, but my back's been unusually painful this last couple of days, so I've been away from the keyboard...

Chicken in lime juice and garlic

3-4 portions.


750g skinned chicken breast fillets, or cubed chicken
2 large limes
4-6 large cloves of garlic, or 30ml garlic purée
25ml olive oil
250ml chicken stock, or equivalent stock cube and water
cornflour/starch to thicken


If using chicken fillets, cut into 2cm cubes.
Zest and juice the limes.
Peel and pound the garlic with a little salt.

Mix the garlic purée, the lime juice and zest, and the oil in a bowl.
Add the chicken, cover with clingfilm, and leave in the refrigerator to marinate for at least one hour; longer if possible.

When ready to cook, make up the chicken stock in a saucepan.
Drain the marinade thoroughly from the chicken and add the marinade to the saucepan.
Bring briefly to the boil, then reduce the heat to a simmer.
Mix the cornflour with a little cold water to a thin cream, and add a little at a time to the saucepan, stirring as you do so.
When the sauce is of your preferred consistency, adjust the seasoning.

Grill (or fry, if you have no grill) the chicken until golden brown. Serve with the sauce.

Herbed roast vegetables

4-6 portions.


Four medium capsicums (2 red, 1 green, 1 yellow)
Four medium onions
Four large, tasty tomatoes
Two large courgettes
1 small head of broccoli
Half a bulb of garlic
2 good sprigs of thyme
1 good sprig of rosemary
1/2 tsp black peppercorns
1/2 tsp cardamom seeds
50ml olive oil


Heat oven to Gas Mark 6 (400 F, 200 C).
Cut the capsicums into eighths, discarding seeds and membrane.
Peel and quarter the onions.
Halve and deseed the tomatoes. You may peel them if you really don't like tomato skin.
Top and tail the courgettes, and cut into 2cm-wide slices.
Break the broccoli into large florets.
Peel and halve the cloves of garlic.

Coarsely crush the peppercorns and cardamom seeds - a mortar and pestle is ideal.
Strip the leaves from the herb sprigs and add to the oil, along with the spices.

Put the vegetables in a large roasting pan and drizzle the oil over them, covering thoroughly.
Roast in the heated oven for 30-40 minutes or until the vegetables are as browned as you like them.
Remove from pan and serve hot or cold.
Tags: recipe

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