About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Friday, May 19, 2006
Gigi's Chicken
I've had a complaint, well a sort of a complaint. In my post about a fondue we had recently, gigi left a comment...

'...I've just been trying to catch up on your pages but had to stop and get something to eat ~ you always make me so hungry. I share your weakness for the Colonel's chicken, by the way, although I seldom can afford to indulge the calories. There must be millions...hey, maybe that's the missing ingredient! ;D '

Okay gigi, I hear you. We pride ourselves on being a full service blog here and if my food chat and recipes are causing you to leave the browser, and by default me, then something has to be done. You want something tasty and low calorie, that will enable you to stay at your browser reading me. Consider it done! After a quick scan of your blog, inspiration has struck. Your love for the Colonels chicken plus a very funny post about your Valentine's Day jaunt gave me the perfect idea and so I present for your eating pleasure...


2 skinless chicken breasts, preferably free range
chicken stock, about 2 cups
1 small onion, diced
2 tablespoons olive oil
2 medium carrots, diced
200 g (8 oz) green beans, topped and tailed, cut into 1 cm (1/2") lengths
1 clove garlic, crushed
1/2 teaspoon ground cumin
1 teaspoon ground coriander
pinch cayenne pepper
1 teaspoon tomato paste
salt & pepper
2 tablespoons pine nuts, toasted in frypan
4 leaves basil shredded + 2 sprigs for garnish

Place the chicken breasts in a pot small enough to hold them snugly and pour over enough chicken stock to just cover. Bring to a slow simmer and cook for 10 minutes or until done to your liking. Remove chicken from pot and keep warm. In another pot gently saute the onion in the olive oil until lightly touched with gold, then add carrots, green beans, garlic, cumin, coriander and cayenne and cook for 2 minutes more. Add chicken stock from the breasts and tomato paste then cook at a rolling boil with the lid off until the vegetables are tender and the stock is reduced to a sauce. If the vegetables are cooked and the stock is not reduced enough, remove the vegetables and continue to reduce the stock. When everything is to your liking add the shredded basil, pine nuts and seasonings.

To serve, spoon an equal portion of vegetables onto each plate. Cut the chicken breasts on the bias into slices and fan out to one side of the plate. Place a sprig of basil overlapping the chicken slices. If you feel the need for some carbs, prepare some packet cous cous according to directions, place in a small ramekin or glass and unmould onto the plate before the vegetables. Enjoy.
  posted at 7:13 am

At 3:56 pm, Blogger Gigi said...

Oh my darlin' ~ how I do love you! I've always wanted to have breasts named after me ~ who could believe it? (Trust me, no one who's met me.)

These sound wondefully tasty and aromatic ~ and, I must say, low cal (thanks!) And I'm thinking...on the table this weekend. But no skin(!?) I know; it's best, on point, and yet, so...unbearable. That crispy, fatty, salty, spiced moment of crunchy perfection...See ~ this is why I'm not Kate Moss. Although I aspire. And yet wish to eat.

Thank you, honey! We will dine well this weekend.

At 10:27 pm, Blogger pentacular said...

Watch yourself tankedup, D is watching....hehe

At 10:13 am, Blogger neil said...

Hi gigi, it was a pleasure to do and fun. It pains me to strip the skin off as well, but of course you could leave it on and gently pan fry the breast.

Hi pentacular, everyone is watching!

At 9:58 am, Blogger Stephanie said...

I think it's sacrilegious to strip the skin - it's the best part! But then again, I am a thigh and not a breast person. Good thing I am a girl.

And yeah, I'm watching too ... er, what am I supposed to be watching?

At 6:45 pm, Blogger neil said...

Hi mm, I'm sure Kalyn would approve, at least I hope so. I dunno, maybe a picture of the perfect pear.


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