The Recipe
450g chicken breast
1tsp chili (more if you like heat)
1-2 garlic cloves, finely chopped
Salt
Olive oil
2-3 tbsp honey
In a small bowl, mix together the garlic and chili with just enough oil to make a sort of paste. Add a pinch of salt.
Heat some oil in a pan over high heat. Cut the chicken breast in halves, and spread some of the garlic-chili mix over each breast. Put them in the pan, coated side down and cook for a couple of minutes until just brown. Turn over and brown the other side. Add the honey to the top of the chicken breasts and let it melt and coat the sides. Keep the heat on high - we want the honey to caramelize! Use a spoon to spoon the melted honey over the chicken and turn frequently until nice and golden on all sides, and cooked through.
Serve with baked potatoes and some greens.
The Verdict
I keep forgetting from time to time how much I like this dish! It's easy to make, and tastes SO good! I love the chili-honey mix, and being coated in honey all the time keeps the chicken from getting dry. Next time I think I'll add a bit more chili (especially if I'm making this for people who likes heat) - it could do with a bit more of a kick.
Tuesday, May 25, 2021
Week 20 - Pasta w. Pesto
The Recipe
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
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