Good Morning, Good Morning, Good Morning and welcome to the first day of spring here on Planet Magnet! Well to be fair it is also the first day of spring here on planet earth but because the sun doesn’t have his hat on this morning I have to say that it is a little harder to get into the FULL springtime swing but I shall try starting with a recipe that mixes a bit of warm with a little lightness and LOTS of health.
So what is it that I am going prepare for you today?
Well as already stated there is lots of health and warmth to which we will add plenty of flavour and serve you up Spicy Chicken Breast with Crispy Skin Jacket Potato.
Now this recipe is based on an idea sent to my by my very good blogging friend Ed Mooney. Ed is a great blogger who writes about being a Ruin Hunter in Ireland. He takes pictures of the places he visits (most excellent pictures by the way) and gives an in-depth background to each ruin he features. I thoroughly recommend checking his site out at Ed Mooney Photography if only to thank him for the inspiration of this recipe….because boy is it good…..!
- Chicken Breast – skinned and boned.
- Baking Potato.
- 150gms Mushrooms – finely sliced.
- 1 Large Chilli – finely chopped.
- 1 Small Onion – finely chopped.
- Tenderstem Broccoli.
- 1 Teaspoon Chilli Paste.
- 1 Teaspoon Ginger Paste.
- Cracked Black Pepper.
- Olive Oil.
- Himalayan Pink Salt.
- 2 Tablespoons of Worcestershire Sauce.
- 2 Table Spoons of Soy Sauce.
- 1 Teaspoon Hot Sauce.
Add some olive oil to a wok and bring to temperature.
Chop a small Onion, a large Chilli and three Cloves of Garlic.
Put the chopped Onion into the pam and start to brown.
Then add the Garlic and the Chilli.
Whilst these brown and flavour the oil take the Baking Potatoes and prick with a fork.
Cover with Olive Oil – pour on the rub into skin.
Then liberally salt with Himalayan Pink Salt.
Then place on the middle shelf of your oven (ignore the burnt tinfoil which I really must change….)
By now the Onion, Garlic and Chilli will be browning nicely.
Add the Chicken Breast to this and brown off.
Whilst this browns, it’s time to make the rest of the flavours so take a teaspoon of Ginger Paste and put into a bowl.
Followed by the Chilli Paste.
The Cracked Black Pepper, the Worcestershire Sauce, the Soy Sauce and the Hot Sauce.
Mix these together and then pour over the Chicken Breasts, Onion, Garlic and Chilli.
Liberally coat the contents of the pan with the sauces before adding the Sliced Chestnut Mushrooms.
Mix in together and then place the lid on the wok and let the flavours infuse.
Once cooked and mixed through, add the contents of the wok to a baking tray.
Cover this with aluminium foil.
And place in the oven next to the Potatoes.
Remove after 45 minutes at 180˚C.
And finally serve with the Crispy Skinned Jacket Potato and the Tender-stem Broccoli.
So there you have it, another healthy, warming, light and tasty dish from the recipe pages of the Worlds Biggest Fridge Magnet.
Stay out of the fridge.