Hello! How are you today? I just love how the weather is so nice and tomorrow we have plans visiting the Toronto Islands. I;m here in Canada for one year and never been there yet.
I hope I can take some pictures to post next week.
Today I have another easy and so delicious recipe, I know that I say this thing a lot but you have to try it!
The chicken becomes so tender and juicy with this amazingly sweet and sour glaze. Also the mint rice is just perfect for this chicken, give it a try!
Ingredients (4 people)
For the rice
1 tablespoon olive oil
1/2 onion, chopped
1 1/2 cup brown basmati rice, rinsed
3 cups chicken broth
1 star anise
1/2 red bell pepper diced
1/2 bunch of mint chopped
Salt - pepper
For the chicken
4 chicken pieces (bone in)
3 green onions chopped
1/2 onion, chopped
1 tablespoon brown sugar
2 limes the juice
4 tablespoons olive oil
1/2 teaspoon fresh ground allspice
1/2 teaspoon ground cumin
1/3 teaspoon cinnamon
2 cloves garlic minced
1 hot pepper (optional)
Salt - Pepper
How to make
Using a saucepan add 1 tablespoon olive oil and place over medium heat. Once the oil is hot add the onion and saute for 2 minutes.
Add the rinsed rice, salt and pepper and stir for 2 minutes more. Add the broth, the star anise and bring to a boil, cover with lid, lower the heat and simmer for 15 minutes. Do not peek.
Remove from heat and let the rice become nice and fluffy, covered, for at least 10 minutes.
Preheat the oven to our 390 degrees.
Using a food processor pulse the spring onions with the onion, sugar, the lime juice, 3 tablespoons olive oil, allspice, cumin, cinnamon, garlic, salt and pepper.
Keep 4 tbsp of the sauce in a separate bowl.
Using a pastry brush coat the chicken with the sauce. Place a grill pan over medium-high heat and add a tablespoon of oil. Lay the chicken and let it golden brown on one side about 5 minutes (do not move and bother the chicken). Turn it on the other side for another 5 minutes.
Return to the rice and stir in the red peppers. Add the rice into ovenproof dish - pan (Grease the pan with some butter before adding the rice).
Place the chicken pieces on top, brush with the remaining sauce and bake 25 -30 minutes until the chicken is completely cooked through.
Serve with quarters of lime and sprinkle with the chopped fresh mint!