Monthly Archives: October 2019

Different-Delicious-Pan-fried Chicken

I love that the girls coax me every once in a while to try and cook something new. Recently, it has mostly been about chicken.

Ever since we bought this little book with interesting chicken recipes, we’ve tried 3 or 4  every few months. Of the lot that Noor selected some weeks back that she wanted me to try and make, this is the one that seemed easiest to tackle for a weeknight dinner.

And what a great choice it has turned out to be- so versatile, quick and easy, and flavorful and delicious too. It is great as a snack by itself; as a filling for tortilla wraps, as a side dish with rocket or another green salad; and as a star, very filling ingredient if one wants just a large bowl of salad for a meal.

Here’s how I’ve adapted the original recipe –

Delicious Pan-fried Chicken

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400 gms of boneless chicken breast, cut in to filets
For the marinade:
3 tbsp olive oil
3 tbsp maple syrup
1 tbsp of red wine vinegar
3-4 large cloves of garlic, crushed well or finely grated
2 tsp of red chilli flakes
2 tsp of dried oregano
rock salt/Himalayan salt and pepper to taste

Mix all the ingredients for the marinade in a small mixing bowl, and turn out in to a large shallow bowl. Toss the chicken filets gently in it, cover with cling film and leave in the refrigerator for 1-3 hours. Take the bowl out of the fridge and leave on the kitchen counter for 5-10 minutes just before you’re ready to fry the chicken.
Gently heat about 2 tbsp of olive oil in a grilling pan, place the chicken pieces in the oil, and fry on both sides for a few minutes on medium heat till the meat is cooked thru and starts to turn a nice brown color. Cool and store in the fridge if you’re going to add the chicken later to a salad, serve fresh and warm if you want to have this on the side with some  salad.

Substitute honey for maple syrup, balsamic vinegar for rice wine vinegar, thyme for orgeano; maybe add a few thin slices of ginger root to the marinade instead of the garlic. Any which way, this is a winner with lots of warm, delicious flavor.

P.S. If you use this as a filling for tortilla, add a few slices of  quickly-stir-fried red bell pepper, and perhaps some guacomole on the side as the original recipe suggests. I personally prefer adding 2-3 rocket leaves to the wrap; I find the crunch of the greens complement the soft and juicy chicken nicely.

Mint-y Pea Fritters with Yogurt Dip

This was one of those born-of-necessity cooking adventures.

On a rainy, quite chilly Sunday some weeks ago, I decided we must eat soup for dinner.

So far, so good. There were some sweet potatoes that needed to be used up, so I peeled and chopped those up and got going with the soup. But then I began to wonder what I could serve on the side. Pizza did not seem like a good idea beause of the cheese overload, and we’d eaten pasta more than a couple of times already the previous week. And I had this vexing (to the family, since I kept asking them for ideas about what to cook) notion that the meal must include some green vegetable.

So I eventually asked Noor to google soup accompaniements and one of the first suggestions she seemed to come across was zuccini fritters. Interesting ! I thought, not having made those ever and pleased at the thought of trying my hand at something new and different. But then I quickly realized there was no zuccini in the fridge. In fact, there wasn’t very much of any vegetable in the fridge, and it was the kind of lazy day when I could not bear the thought of going out to shop.

Necessity being the mother of invention/experimentation, and with the bag of frozen peas the only source of veg at hand that afternoon, I decided to google to see if peas might lend themselves to fritters instead; and lo and behold, I discovered to my amazement that pea fritters are indeed a thing!

The rest, as they say, is history. I eventually came across this particular recipe that I decided to go with because I was equally intrigued by the dip- another first for me- and I am so glad I did. The dip made the dish, and the fritters have become a welcome addition to my repertoire of veg dishes.

Here’s my version of this easy-to-follow recipe (thank you “gourmandeinthekitchen”) –

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Mint-y Pea Fritters

2 cups of green peas (if frozen, thaw and boil, as with fresh, for just 3-4 minutes. Drain well)
2 eggs
2 small onions, finely chopped
2 tbsp of chopped fresh mint leaves
zest from 1 large lemon
50 gms of drained feta cheese, or a little more
1/4 cup of chickpea flour
salt and pepper to taste

Coarsely mash the peas with a fork in a large bowl and mix in all the ingredients, taking care not to squash the peas too fine. Add the chickpea flour at the end. Set aside for five minutes, then divide the mixture in to equal sized balls – about 8-10 – and flatten each with your hands in to discs (don’t make these too thin as you will pat them down some more as they fry).

Heat 2-3 tbsp of cooking oil over medium heat in a frying pan that will hold 4-5 fritters at a time. Place the fritters carefully over the oil, and fry slowly till they are cooked, a little crisped, and a nice color on both sides.

To make the dip while the fritters cook- in a ½ cup of Greek yogurt, stir in 1 tbsp of  freshly squeezed lemon juice, some freshly chopped mint (about 1-2 tbsp), 1/4 tsp of rock salt or Himalayan salt (adds a distinct something, IMO), a pinch of freshly ground black pepper and about 1/2-1 tbsp of olive oil (you could make the dip ahead and refrigerate, to help the flavors infuse nicely).

Drain the fritters to remove excess oil, and serve while still warm with the dip.

Et voila!  There’s a colorful, pretty, quite tasty plate here!