I’m not going to say that this was my favorite dish of recent weeks, but there were certainly several great learnings, and I guess that makes it worthwhile. Firstly, this dish was too sweet, and could have benefited from more salt on the chicken and instead of the yoghurt, marmalade, crushed pineapple dipping sauce, could have done with a more spicy chutney. Next time.
The learnings? Really just the most delicious way to make asparagus. Untrimmed, on a baking tray, brushed with garlic, sea salt, olive oil and my secret ingredient, a dash of truffle oil (don’t moan, I know it’s the Merlot of kitchens, but I think it’s delish, ok?). Roasted at about 350 until the asparagus was slightly soft. And the portobello mushrooms the same way, but without the truffle oil because I didn’t want to mask the flavor of the mushrooms.
One last success was definitely one of the easiest ways to breaded chicken: chicken strips tossed in Greek Yoghurt (their recipe called for marmalade in there, but next time I’ll use something tastier), and then rolled in a Panko Crumb, Coconut Flake mixture. Easy as pie. The yoghurt was sticky and kept the crumbs on the chicken both while I was rolling it and during baking. I just didn’t love the sweet, but next time I’ll try a version of my own and see what happens.
The biggest hit of the evening? I moulded the kids’ Jasmine Rice into egg cups and dotted it in little mounds all over their plates. The were so entranced by the “polka dot” rice that almost everyone ate their asparagus just to get more rice! Hah!
Here’s the recipe, just keep in mind how sweet you like your dinner:
– 2 lbs. chicken breast halves, boneless, skinless
– 1.5 cups panko
– 1.5 cups flaked coconut
– 3 cups plain yogurt
– 1 teaspoon almond extract
– 2 tablespoons orange marmalade
– 0.25 cup pineapple crushed
1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. Toss together the panko and coconut in a bowl; set aside.
3. Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
4. Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet.
5. Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.