Food and Blogging: The Series Continues

There is no interest in my sardine tacos, or my use of coffee as a spice. I asked several bloggers, to send me recipes; preferably easy to prepare, common ingredients, ethnic etc. In addition if I print the recipe, I'll plug your blog. Send recipes to me at the email address at my profile. I was going to print them all in one post, but I acquired too many. Political agreement doesn't matter. Atleast every month I'll continue this series. Leave comments about food, the blog, restaraunts etc. Everyone who sent recipes, will eventually have them published. I'm going in random order.

The next recipe in the series, comes from the blog White Rabbit. The blog owner Andrew Keogh desctbes himself, "The law I do is concerned with blood splatter patterns, bodily fluids and firearms residues as opposed to the more esoteric (and lucrative) commercial stuff. I am also a published novelist." My favorite post in Andrew's blog is this one about annoying bloggers.

Now the main event:

Chicken with Sherry Vinegar and Orange

Ingredients

garlic - 3 cloves, peeled and crushed

ground paprika - 2 tsp

thyme leaves - 1 heaped tsp

olive oil - 5 tbs

chicken breasts, skin left on - 4

sherry vinegar - 3 tbs

1 large orange, cut in half then into thin slices, skin left on

1 medium onion, peeled and finely chopped

chicken stock, home-made or fresh ready-made - 200ml

juice of a lemon

cold butter, cut into cubes - 50g

chopped flat-leaf parsley - 2 tbs

Prep Time

30 minutes +

Quantity

Serves 4

Preparation Instructions

Using a pestle and mortar mash the garlic to a paste with a little salt, then stir in the paprika, thyme, half a teaspoon of pepper and 3 tablespoons of the oil.
Rub this paste over the chicken breasts and set them aside in a china or glass dish, covered with clingfilm for a couple of hours (or overnight if that is more practical for you). If push comes to shove you can get away with half an hour.
Heat the remaining oil in a casserole or saute pan and add the chicken pieces, cooking them over a medium to high heat until golden all over. Remove the chicken with a draining spoon and add the onion to the pan. Stir well and cook till soft and translucent - about 5-10 minutes.
Pour the sherry vinegar into the pan, scraping up any tasty bits on the bottom of the pan and stirring them in. Pour in the chicken stock, bring to the boil and add the orange slices and the lemon juice. Return the chicken to the pan and leave to simmer gently until thoroughly cooked - this will take 20-25 minutes.
Remove the chicken pieces from the pan and place them in a warm serving dish. Bring the sauce to a rapid boil, then stir in the butter and parsley. Taste for seasoning, you may need a little more salt. Spoon the sauce over the chicken and serve.

If cooking and blogs is not enough, read this really good Marxist analysis of Tibet.RENEGADE EYE