Food and Drink Magazine Early Summer
dre: I love the LCBO's Food and Drink magazine. Mostly I really enjoy looking through the recipes in the magazines. I have found a couple of recipes that are deemed fairly easy to make for dinners, and the most prominent the Orange Infused Chicken Couscous and Shanghai Mushroom (3rd picture down).
In the Early Summer 2011 issue, they featured 4 international chicken dishes that looked interesting to try to make. "Global Chicken", the article was called, and you can find it on page 125 for the recipes!
Chicken Yassa From Senegal - This spicy dish can be made with any part of the chicken, but the author recommended legs and thighs for the juiciest taste. The marinade for the chicken included lemon juice, chili peppers, red onions, salt and pepper. Marinate and fridge the chicken for 4 hours. The sauce is made of chicken stock, Dijon mustard, more chilis, carrots, and olives, but I don't like olives so I didn't put them in. I believe I served with couscous. I found this to be a little too sour (from the lemon juice and chilis combined) for my liking.
Brazilian Chicken - Brazilian food has a lot outside influences, including Japanese and Portuguese, so it was no surprise that this dish tasted a little Asian. The sauce was pretty crunchy as in contained pureed Brazil nuts (which took me a long time to find at the grocery store), garlic, chili peppers, lime juice and cilantro. It was crunchy because I didn't pureed it completely and some big chunks of nuts were in the dish. The chicken was cooked with tomatoes, coconut milk (hence the Asianness), and chicken stock. I made some fresh cut fries from potatoes I bought to match the picture in the magazine and Mike laughed when he saw I tried to copy it. This was pretty tasty, and I made a lot of sauce to last a couple days of meals.
Spanish Chicken - For this dish, I needed to find some chorizo to complement the chicken. It took me a long time to find chorizo at the grocery store as I didn't know how it would be packaged. At last, I found it in the processed deli meat section near the cheese. The chicken was cooked with paprika, garlic, chorizo, onions, tomatoes, and chicken stock. This dish was okay, but not one of my favourites.
Japanese Chicken - This sauce contained curry powder, onions, garlic, chicken stock, spinach, coriander and apples! Flour was added to thicken the sauce. They provided a recipe to make your own curry powder, but I didn't want to buy a bunch of spices that I would never use again, so I opted to buy curry powder instead. Probably not as authentic, but I do question how ethnically authentic all these dishes are! This dish was pretty good. I served it with udon noodles.
Out of the four, I would make the Brazilian and Japanese chickens again.
Comments: 0 Comments