(no subject)

[coraa]

It's time for another round of Cora Dinner Theater!

Tonight: baked chicken pieces. Help me figure out what way to do them. :D

Poll #2481

Open to: Registered Users, detailed results viewable to: All, participants: 5

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Chicken pieces with....

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No glaze; plain with salt and pepper
0 (0.0%)

Garlic and olive oil
0 (0.0%)

Honey-mustard
0 (0.0%)

Apricot glaze
1 (20.0%)

Lime, tequila and mild chile
1 (20.0%)

Spicy mango relish
1 (20.0%)

Lime chutney
2 (40.0%)

White wine and shallots
0 (0.0%)

Sweet onion relish
0 (0.0%)

Barbecue sauce
0 (0.0%)

Sweet soy glaze
0 (0.0%)

Chinese black vinegar and brown sugar glaze
0 (0.0%)

Apple glaze
0 (0.0%)

Pear glaze
0 (0.0%)

Over....

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Rice pilaf
2 (40.0%)

Orzo pilaf
0 (0.0%)

Barley pilaf
2 (40.0%)

Bulgur pilaf
1 (20.0%)

Spaghetti
0 (0.0%)

And on the side....

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Minted peas
1 (20.0%)

Buttered peas
2 (40.0%)

Baked sweet potatoes and apples
0 (0.0%)

Honey-glazed delicata squash
2 (40.0%)

Miso-glazed delicata squash
0 (0.0%)

Comments

[yhlee]

OMG you're going to have to tell me more about the lime chutney. :-)

Also, I voted for barley pilaf, which I have never had, but I am sort of fanatical about having barley in sticky rice, so I figure that barley pilaf must be a similar kind of awesome.

[ironed_orchid]

YUM

[coraa]

The lime chutney I use is something I buy pre-made, I must admit. (I bet it'd be fantastic homemade, but I also imagine it'd require a lot of time and ingredients and I haven't tried it yet.) It's absolutely lovely: spicy, sour, and just faintly bitter, with a ton of complexity. Almost like a relish.

I am particularly fond of the Patak Indian brand, which isn't too hard to find in supermarkets in the "Asian Foods" section, usually. A little goes a long way, and it takes a looooong time to go bad (since it's got acid and salt in it), so a jar will last a while.

One thing to note: like a lot of citrus-based relishes/chutneys, it gets bitterer the longer you cook it. So you can use it straight out of the jar as a condiment no problem, but when I use it to glaze chicken or fish, I paint it on at the last 10-15 minutes of cooking so it won't get too bitter. I like it as a condiment on meat, fish, vegetables or rice, as a side with curries and tagines, or as a glaze for baked meat or fish.