ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE
2 cups Parsley leaves, fresh, stems removed 500 mL (For
Chilean flavours, substitute fresh cilantro for parsley; for Peruvian,
use basil instead. I used half cilantro, half parsley)
1/2 cup Sweet onion, chopped 125 mL
8 Cloves garlic, minced 8
1/3 cup White vinegar 75 mL (I used half white vinegar, half red wine vinegar)
1 tbsp Dried oregano 15 mL
1/2 tsp hot pepper flakes 2 mL
1/2 tsp salt 2 mL
1/4 tsp Pepper 1 mL
2/3 cup Olive oil 150 mL
3 Field tomatoes, seeded, diced 3
2 cups sweet corn, cooked 500 mL
1 tsp Each salt, pepper, dried oregano, ground cumin, garlic, onion powders 5 mL
6 Chicken breasts, boneless skinless 6 (I used thighs)
SAUCE: In food processor, combine parsley, onion, garlic, vinegar,
oregano, hot pepper flakes, salt and pepper; process until finely
chopped. With motor running, slowly add oil and process until well
blended but with coarse texture. Pour into bowl. Stir in half the
tomatoes. Cut corn from cobs; stir into bowl.
- CHICKEN: Combine salt, pepper, oregano, cumin and garlic and onion
powders; sprinkle about 1/2 tsp (2 mL) on each side of each chicken
Lightly oil barbecue grill and heat to medium. Place chicken
on grill; close lid and barbecue for 3 to 5 minutes per side or until no
longer pink inside. Alternatively, roast in oven at 400 degrees for ~20 min. Serve with parsley sauce spooned over each one.
Garnish with remaining tomatoes.
CAULIFLOWER RICE PILAF
1 Raw Head Cauliflower, run through grater on food processor
1/2-3/4 c Almonds, slivered
1/4 c Butter
1/2 c Diced Onions
2-3 cloves Garlic, chopped, or a teaspoon or two from a jar
About a 1/2 c Chicken Broth, more or less
1 Teaspoon or so Dried Thyme
almonds on cookie sheet (use a piece of foil underneath for ease in
pouring them into pan later-and cleanup) in oven on 350 until you smell
them and they are just turning brown. Watch them carefully because they
will burn quickly if you leave them alone. They should only take 5
minutes or so.In a skillet saute the onions in the butter. Add the
garlic when the onions have been on for a few minutes so it doesn't
burn. Add the cauliflower and stir, sauteeing for a minute or so. Add
the broth a bit at a time, just enough to make it moisten up the
cauliflower. Remember the 'rice' is not really rice, it will not absorb
fluids on standing. Cook, stirring every so often, for 5 minutes or so,
covering as much as possible. Add thyme, salt and pepper, almonds and
1 cup mango puree
1 cup coconut milk
I package Knox gelatin
1/2 cup hot water
1/4 cup honey (can skip if mango puree is already sweetened)
Put puree into a big bowl.
Mix together gelatin into 1/2 cup hot water. Whisk solidly for two minutes straight. Add the honey to this mixture.
Add this to the puree.
Add coconut milk to the puree as well.
Put into the fridge to set for 2 hours to overnight
Makes five 1/2 cup servings