When we moved into our new apartment, Mountain Man made me a promise (or threat, depending how you look at it). 'If you don't cook from every single one of those cookbooks while we're here I'm burning them'. Oh...oops.
Yesterday I pulled out one of my more recent purchases, Donal Skehan's Good Mood Food and selected 3 recipes I would cook from it this week. The first appealed because it reminded me of the cocktails we had on our wedding day just over a year ago - sigh. Lime & Mint Mojito Chicken.
What a gorgeous recipe and so easy to make. Basically, you marinade 4 chicken breasts (butterflied for faster cooking) in the juice of two limes, 2 cloves of garlic finely chopped (Donal said 1, but I like garlic) a handful of mint finely chopped and 5 tablespoons of Rum. Bung everything in a ziploc bag and put in the fridge for the day. When you get home from work (or in my case when I retired from working on my laptop at the dining table) put on some rice or cous cous and fry up the chicken breasts and more lime quarters. The chicken developes a lovely caramely crust and the limes are turned into sweet juicy nuggets of gorgeousness.
The poor man carried them from our house in Cork into a van and then from the same van in Sweden into an apartment in and then, into and out of another van and up 2 flights of stairs into our new-new apartment. In my defence, I gave away at least half of them before we left Cork and
I have read through lots of them. And fondled their pages,
particularly the pretty ribbons that some of them have, but I can't say I
have cooked that many dishes from them. Point taken.
Yesterday I pulled out one of my more recent purchases, Donal Skehan's Good Mood Food and selected 3 recipes I would cook from it this week. The first appealed because it reminded me of the cocktails we had on our wedding day just over a year ago - sigh. Lime & Mint Mojito Chicken.What a gorgeous recipe and so easy to make. Basically, you marinade 4 chicken breasts (butterflied for faster cooking) in the juice of two limes, 2 cloves of garlic finely chopped (Donal said 1, but I like garlic) a handful of mint finely chopped and 5 tablespoons of Rum. Bung everything in a ziploc bag and put in the fridge for the day. When you get home from work (or in my case when I retired from working on my laptop at the dining table) put on some rice or cous cous and fry up the chicken breasts and more lime quarters. The chicken developes a lovely caramely crust and the limes are turned into sweet juicy nuggets of gorgeousness.
Serve with rice or cous cous or maybe some herby quinoa (I wasn't
entirely happy with the rice I made, it was a bit boring) and a side
salad. Really quick and particularly delicious, even for plain old
chicken breasts! It is that simple. Cooking takes, oh...about 10 minutes, so total prep time is as long as it takes to cook your rice/cous cous/quinoa and um...make a mojito to sip on at the hob. Tough work this cooking business.
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