NOSTALGIA

How special is the word “DEBUT” for you guys? Well, I can guarantee it was super special for Sonam Kapoor in Sanwariya :P Are u a SANTI MANTAL whacko who is euphoric about everything first, well I am. I think everything starting from my 1^st LBD, my first pair of stilettos to my first friend in school and HELLO! My first dish!

I started out with all sorts of not so complicated FLAVOURS and dishes to arrive at my first main dish and it turned out to be cracker. Since then, there has been no looking back.

So have you started guessing what it must have been! I shall help you with a clue, it’s a Punjabi kitchen’s must have. I took to creating a cracker with a simple yet very complex protein, chicken.

Honey Sesame Chicken in a Tangy Vegetable Sauce served with Baked Potatoes and Cream of Spinach and Corn!

INGREDIENTS

(4 portions)

Chicken breast, boneless whole- 4 pieces

Potatoes, quartered-2 medium

Olive Oil- 1 tbsp

Sesame Seeds, roasted

MARINADE

·         Red vinegar-4 tablespoons

·         Ginger, finely chopped- 2 inch piece

·         Garlic, finely chopped- 8 big cloves

·         Fresh Coriander, finely chopped

·         Green Chilies, finely chopped-to taste

·         Lemon zest- 1 tsp

·         Honey-2 tablespoons

·         Rosemary- 1 tsp

·         Thyme-1tsp

·         Paprika/chili powder-to taste

·         Cracked black pepper- to taste

·         Salt- to taste

  TANGY VEGETABLE SAUCE

·         Olive Oil- 1 tablespoon

·         Shallots, thinly sliced-2 medium

·         Carrot, thinly sliced-1 medium

·         Bell peppers, julienned(Red, yellow, green)-1/2 each

·         Orange Juice, ½ an orange

·         White pepper, to taste

·         Chili flakes, to taste

·         Brown sugar-1 tsp

·         Salt, to taste

CREAM OF SPINACH AND CORN

·         Butter-2 tablespoons

·          Shallot, finely chopped-1 medium

·         Wheat Flour/All purpose Flour- 3 tablespoons

·         Milk- 2 cups
       Cream- 1/2 cup
·         Corn kernels-1 cup

·         Spinach, shredded-2 cups

·         Sugar-1 tsp

·         Grated Nutmeg, a pinch

·         Chili flakes, to taste

·         Salt and Pepper, to taste

METHOD

1.       Transfer all the ingredients into a bowl to prepare the marinade. Place the cleaned chicken breast and potatoes in a plate and pour the marinade and let it rest for about half an hour.

2.       Preheat the oven at 180 degrees, place the chicken and the potatoes on a greased tray, sprinkle the sesame seeds and let it bake for 10-15 minutes.

3.       For the sauce, heat a pan with olive oil. Add all the vegetables, sauté for half minute, add the orange juice to deglaze the pan, and then add the left over marinade. Add all the spices and the brown sugar. Cook for a minute and get it off the heat.

4.       Place the cooked chicken in the sauce, cook for half a minute.

5.        For the cream of spinach and corn, heat a pan, add the butter and a dash of olive oil. Add the shallots, sauté till slightly colored, add the flour slowly to incorporate it with the butter and avoid lumps. Then slowly add the milk, incorporate it with the other ingredients and whisk till smooth. Add the nutmeg, sugar, chili flakes, salt, and pepper. Now add the corn cook for a minute and then add the spinach and cover the pan with a lid cook on a low flame for a minute. Give it a stir.

SPECIAL NOTES-

·         The dash of olive oil while melting butter is a special tip; it prevents the butter from burning due to the oil’s high boiling point.

·         The chicken breast dries out and gives a fibery taste, so it’s always better to serve it with a sauce which keeps it succulent and juicy.

·         Plate your dishes with a dash of creativity and make it a visual treat.

·         The key to a delicious dish is, keep tasting your food at every stage and you will never go wrong.

Hope you’ll relish this dish guys! Cheers!