Monthly Mystery Munchies #25: Baked Orange-Pomegranate Chicken

This month’s Monthly Mystery Munchies theme was difficult. I felt like a thief… A really confused thief, but I had theeee best time playing around with recipes. Ann from Grubbs n Critters, who is my sweet dear friend and my Monthly Mystery Munchies partner-slash-best-blogging-friend, suggested we do a recipe swap. How much fun!? Too much (there is no such thing!). The idea is to take a recipe the other has made over the last 24 months, and make it our own. I am easily confused, I openly admit, and I suck at making decisions, especially when all the options are fantastic. There were two I wanted to make, but I didn’t have the heart to change the first one in any way, so I decided to make Ann’s baked chicken cutlets in orange-plum sauce. It’s settled.

Or is it? No, apparently not. I made the recipe and I was like, really? How am I supposed to change this? How can I improve it? No pressure! I decided to try orange-pomegranate instead of orange-plum, and I was pretty happy with the results. I swapped Worcestershire sauce with balsamic vinegar, and baked the chicken breasts in the fruit and honey while frying the veggies. I was definitely apprehensive about this dish, because I genuinely didn’t want to change anything, but this is exactly why we do it – to challenge ourselves, and each other, and sometimes my husband, who has to put up with my to-ing and fro-ing and “but do you think it will taste as good?”, or “I’m definitely sticking with this recipe” until 5 minutes later “maybe I should try another one instead?”, the next day “what if I try granadillas instead?”. Bless. He deserves a medal, but since he got several of Ann’s delicious meals over the course of three weeks, I think he’ll be fine.

Ann has undoubtedly produced something amazing. She always does, every month, without fail. Please check it out here. Ann, thank you so much for your wonderful suggestion this month. Although this was the hardest one to date, I enjoyed it immensely!

Baked Orange-Pomegranate Chicken

  • Difficulty: Dude, it's easy
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Supplies:

For the chicken marinade:

4 boneless, skinned chicken breasts
2 tablespoons balsamic vinegar
80g pomegranate seeds
¼ cup freshly squeezed orange juice
½ teaspoon orange zest
1 tablespoon honey
1 teaspoon turmeric

For the veggies and rice:

1 onion, chopped
1 green, yellow, and red pepper, sliced
150g baby tomatoes, halved
3 tablespoons tomato puree
1 teaspoon sesame oil
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
Fresh coriander to garnish
Brown and wild rice to serve

Making It Happen:

First check how long your rice will take to cook. Time it so that it’s cooked as soon as the chicken comes out of the oven (30 minutes).

Mix the balsamic vinegar, pomegranate seeds, orange juice, zest, honey and turmeric. Marinade the chicken for an hour or longer. Remove from the fridge half an hour before cooking, and let it come to room temperature. Cook in a preheated oven on 180°C (350°F) for 30 minutes. At this stage, cook your rice.

While the chicken is cooking, heat the olive oil in a pan and fry the onions until soft, about 5 minutes. Add the baby tomatoes, puree and sesame oil, season with salt and pepper, and fry for another 5 minutes. Add the peppers and fry for 5 minutes.

Add the cooked rice to the fried veggies, and serve with the baked chicken. Garnish with coriander and serve.

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Monthly Mystery Munchies #12: Ayam Kapitan (Captain’s Chicken Curry)

 

Happiest one year anniversary, my dearest Ann!

Happiest one year anniversary, my dearest Ann!

This month marks my and Ann from Grubbs n Critters‘ one year Monthly Mystery Munchies anniversary, and what a pleasure it has been! I’ve been challenged to create new recipes by thinking outside the box, pushing my gastronomical boundaries, and devising new ways of cooking, tasting and thinking about food. It’s been a tasty treat for sure, and I’ve had an immense amount of fun doing it. Happy one year anniversary Ann, and thank you for coming up with this fabulous idea! This has tremendously broadened my horizons (and waistline, but oh well).

Captain's Curry 10This month we did a culture swap. You see, Ann is originally from Singapore, although she’s been living in Thailand for over a decade, and she’s about to move to Holland. Sheesh, busy times! I’m from South Africa, no exciting worldly experiences for me. What a pleb. However, we have so many different cultures here, and thus so many different influences, one of them being Malay. I love curry! I mean, I’m obsessed. So when Ann suggested we ‘swap’ countries, I was thrilled. Just one thing: there’s a lot of food commonly used in Singaporean dishes that we don’t have here. Crap. Not to worry, I found a spice shop close by. Some women spend hours shopping for (faffing over) clothes, shoes, accessories, whatever. I, on the other hand, can easily get lost in a food shop. I was totally enthralled. The Husband wasn’t eager to spend hours there (his loss), so I grabbed the stuff I needed and promised to return. Probably on my own. With his credit card.

Back to my Singaporean dish – behold Ayam Kapitan. Yeah, I also had no clue. Turns out it’s a chicken curry, using interesting and exciting ingredients, some of which I wouldn’t usually use. Some of the ingredients I already had in my cupboard, others required a slight search. No worries, I enjoy a challenge. This dish uses some of my favouritist (that’s a word, ‘kay?) food – oh hi garlic, ginger, coconut cream, lemon grass (homegrown in my very own garden, no less) – basically I love every single ingredient. I’d never cooked with tamarind paste before, so that was an intriguing experience. I mean, I felt so *exotic*! Anyways folks, this dish is absolutely delectable. It perfectly fuses all of the ingredients to create a creamy, spicy (but not too hot), citrus-y beauty of a meal. By The Husband’s instruction (sometimes I allow him to think he has a say), I will be cooking this meal again. And again, and again, and then again. Here you go:

 

Ayam Kapitan (Captain's Chicken Curry)

  • Servings: 6
  • Difficulty: easy
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Supplies:

Captain's Curry 71 teaspoons tamarind paste
1 red onion
3 leeks
2 garlic cloves
1 tablespoon grated ginger
2 green chillies (I leave the seeds in)
3 tablespoons macadamia nuts
1 teaspoon turmeric
1 teaspoon chicken stock
3 tablespoons lemon grass stalks
4 lime leaves
1 tin (400ml) coconut cream
1/2 tin (200ml) coconut milk
2 tablespoons canola oil
Freshly cracked sea salt and black pepper
Coriander to serve (optional)

Making It Happen:

Captain's Curry 51. In a blender, blitz the tamarind paste, onion, leeks, garlic, ginger, chillies, 1 tablespoon macadamia nuts, turmeric, and chicken stock, to form a paste. Add the coconut cream and give it one last blitz. Pour the mixture over the chicken, marinating it for an hour (or overnight).

 

Captain's Curry 32. In a large pan or pot, heat the canola oil over medium-high heat. Remove the chicken from the marinade and fry 4-5 minutes per side, until browned.

 

 

Captain's Curry 113. Pour in the remaining marinade over the chicken and add the coconut milk and cinnamon stick. Cover and boil for 5 minutes, then turn down the heat and partially cover, simmering for 45 minutes – 1 hour until the chicken is tender. Season with salt and pepper and serve on a bed of rice. Garnish with macadamia nuts and coriander.

Captain's Curry 4Remember to remove the lime leaves and cinnamon stick before serving!