Steamed Artichoke with Lemon Dill Dipping Sauce
March 31, 2014Salmon Patties with Soy Dipping Sauce
March 31, 2014
1 medium onion, chopped
2 tbsp butter
1 tbsp vegetable oil
1 cup chicken broth
¼ cup slivered almonds
1 tbsp ground cayenne pepper
1 tsp vinegar
½ tsp sugar
½ tsp ground cinnamon
2 chicken breast cut into halves
slivered almonds for garnish
1 cup white rice
Relish
½ avocado
1 tomato, small
½ jalepeno
½ tbsp lemon juice or white wine vinegar
1Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
2Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet.
3Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
4While chicken is cooking, cook rice according to package directions.
5In a small bowl, make relish by finely dicing the tomato and jalapeno, drizzle the lemon juice over it and give it a stir. Set aside.
6To serve, plate the meal by putting down a bed of rice, then the chicken. Slice the avocado slay the slices out on the chicken then top it with some of the relish.
Cooking Tips:
Be very careful when blending hot liquids in the blender. If you put the blenders lid on tight, when you hit puree the heat and pressure will explode, make a mess all over your ceiling, and melt your face. Be careful! If you have a lid with a removable center, take that out and drape a clean kitchen towel over the hole. If no removable center, angle the lid over the blender with the gap away from you face. Cover the opening with a towel. Also, start blending on the lowest setting and work your way up keeping your finger on the stop button at all times.
Ingredients
1 medium onion, chopped
2 tbsp butter
1 tbsp vegetable oil
1 cup chicken broth
¼ cup slivered almonds
1 tbsp ground cayenne pepper
1 tsp vinegar
½ tsp sugar
½ tsp ground cinnamon
2 chicken breast cut into halves
slivered almonds for garnish
1 cup white rice
Relish
½ avocado
1 tomato, small
½ jalepeno
½ tbsp lemon juice or white wine vinegar
Directions
1Cook and stir onion in margarine and oil in a 10-inch skillet, until tender.Stir in broth, 1/4 cup of almonds, the cayenne pepper, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes.
2Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet.
3Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes.
4While chicken is cooking, cook rice according to package directions.
5In a small bowl, make relish by finely dicing the tomato and jalapeno, drizzle the lemon juice over it and give it a stir. Set aside.
6To serve, plate the meal by putting down a bed of rice, then the chicken. Slice the avocado slay the slices out on the chicken then top it with some of the relish.
Chicken Almendrado over Rice