Main Course: Chicken with Honey

on Apr 6, 2005

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6 to 8 boneless chicken breasts
3 Tbsp. fresh grated ginger
3 cloves garlic, minced
6 Tbsp. fresh lemon juice
8 Tbsp. honey
2 tsp. chili powder
2 Tbsp. cornstarch
Salt and pepper to taste
1/4 cup melted butter
Fresh coriander

Combine ginger, garlic, 4 Tbsp. of the lemon juice, honey, chili powder, cornstarch, salt and pepper and melted butter in a blender and blend well to make a smooth paste. You may need to add some water or a little more lemon juice to make the paste a little runny. Stab chicken breasts all over with the point of a sharp knife. Rub the spice paste over the chicken and allow to marinate for at least 45 minutes (longer for a stronger flavor).

Roast chicken breasts on a rack across a roasting pan at 400 degrees for 45 minutes or until meat is cooked through. Sprinkle chicken with the remaining 2 Tbsp. of lemon juice and coriander and serve over Cashew Rice (recipe follows).

The Skinny: Use skinless chicken breasts to cut down on the fat and calories.

Cashew Rice

1/4 cup olive oil
2 bay leaves
1 onion, chopped
2 cups basmati rice (if you can't get basmati, use another type of rice but not instant)
3/4 cup cashew pieces
Salt and pepper to taste

Heat oil in the bottom of a large pot. Add bay leaves and onion and cook until onion is golden. Remove bay leaves, add rice and cashew pieces and salt and pepper and cook for about 10 minutes, stirring frequently. Add 3 cups of boiling water, bring the water back to a boil then cover and cook over low heat for about 25 minutes or until water is absorbed.

The Skinny: Not much room for improvement here.

Celery Salad

4 to 5 celery stalks
4 Tbsp. salt
7 cups water
5 Tbsp. soy sauce
3 Tbsp. vinegar
3 Tbsp. sesame seed oil
2 carrots shredded

Remove the top and bottom tips off of each celery stalk and cut the stalks into thin diagonal strips. Add salt to water and bring to a boil. Add celery to boiling water and blanch for just a few minutes so that celery is crisp tender. Drain celery in a colander and rinse well with cold water to stop the cooking process. Mix together soy sauce, vinegar and sesame seed oil. Add to the celery and mix well. Garnish with shredded carrot and serve.

The Skinny: Use low sodium soy sauce.