Wednesday, 18 August 2010

Blueskin Bayleaf

By Rowan Holt

Apricot Chicken & Coconut

During the week I teach teenagers to cook at a high school in Dunedin. My
goal for them is to gain confidence and creativity in the kitchen, while making
healthy choices and using safe food handling practices. I want them to
learn that
it doesn't take much to create a delicious, nutritious meal. This is
one of their
favourites we cook in class.

Serves 4

Start water boiling for rice
Make marinade:
1 cup apricots halves – roughly chopped
1/4 cup oil
1 T grated ginger
2 star anise (whole) remove before serving
1 cinnamon stick
1 T brown sugar
1 tsp salt
1 T vinegar
1 T soy sauce
Fresh ground pepper

Cut chicken breasts across the grain into 3 pieces.
Brush chicken with marinade, sit for a few minutes.
Heat 3 T oil in fry pan or wok on medium–high.
Brown chicken 3-4 minutes on each side.
Add the rest of the marinade sauce, turn heat to medium–low and simmer
for a further 10
Sprinkle with shredded coconut and chopped mint and parsley.
Serve with steamed greens and rice for a complete meal.

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