Sometimes you end up making great mistakes. I once kept cut fruits in the microwave to prevent them from attracting flies while made my tea. Then the doorbell rang and I forgot all about the fruits. In 15 minutes, by stroke of chances, I ended up grilling the cut fruits in the oven. These were some pineapple and pear cubes. A few minutes of grilling gave such surprisingly lip smacking results that I made it up in my mind to do regularly with dishes. Here, I grilled up some cut apples and asparagus alongwith my homegrown leeks. The grilled fruits completely took over the fragrance and flavor of the chicken. Do try and enjoy 🙂 !!
….need to know (food details)
- Number of people served : 2 to 3
- Preparation time : 25 minutes
….and we need (ingredients)
- Chicken pieces, 1/3rd chicken, would be around 400 grams : I spent a good amount of my time in Punjab state. Chicken is the prime meal most of the time there. I had an instance, when said that I did’nt want to have non veg on a specific day, and abrupt came the reply from my host then, that it’s not no veg – “It’s just chicken” 😀 . Chicken obviously is a popular white meat loaded with nutrition especially proteins.
- Apple cubes, shaved, from 1 apple : Apple or pear any one can be used here. They have similar tastes on cooking, have similar prebiotic benefits and high iron content.
- Leek, 1/2 inch pieces of 1 full leek : I grow leek in my garden. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc. I am always inclined to use leek for the sweetness instead of red onions and also the leaves of these leeks.
- Vegetable oil, 1 tablespoon + enough for cooking : Use any vegetable oil. We are using butter in this dish so a light odorless oil would be sufficient. This would suffice in marinate and pan frying of chicken.
- Salt : I used Himalayan pink rock salt. It’s almost 5 times more expensive than my table salt. But hey, very little of it is required, so why not. It is supposed to be the cleanest salt on the planet today with amazing benefits like regulating water content, maintaining ph balance in the body, strengthening the metabolism in us. Tastes a bit coarse, so that works out for me too.
- Mixed herbs, 1 tablespoon : It’s a dried mix of basil, parsley, oregano and rosemary. Not my first choice since most of my herbs come from my garden
- Black pepper powder, to taste : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
- Garlic cloves, 5 : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
- Asparagus, 1 inch pieces of 2 asparagus : With a nice earthy and crunchy texture, asparagus regulates blood sugar levels and has high content of fiber, Vitamin A, E, C & K.
- Chicken stock, 1/2 cup : A well made chicken stock doesn’t allow the other flavors, spices, herbs and ingredients to overpower the flavor of chicken in the dish. I like making many stocks, do check out how I made some mutton stock published earlier.
- Sugar, 1 tablespoon : Regular table cane sugar.
- Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
- Butter, 2 tablespoon : Good butter has high soluble fats which are a better grease than margarine. It gives a mild salty taste to the fillet. BTW, India is the largest producer of butter in the world. Nice trivia 🙂
….time to cook ‘n roll (preparing instructions)
- Grind the garlic cloves and mix pepper, dried mixed herbs, 1 tablespoon oil and salt. Marinade the cleaned pieces of chicken and set aside.
- Heat rest of the oil in a shallow pan. Add the chicken to it and stir for 15 to 17 minutes. Be sure that the chicken is done as per your requirement. Now take this off the flame.
- To the same pan (chicken removed), add some butter (1/2 tablespoon) and heat till it melts. To this add salt pepper (a pinch each) and add the chopped asparagus and apple. Saute’ for 4 minutes and take off the flame and set aside.
- Now take the pan and heat the remaining butter (1 & 1/2 tablespoon) in it. Add the leek, sugar and salt in it and stir for 2 minutes. Add vinegar to this and let it cook for a minute more.
- Pour the chicken stock in it and cook well till the fluid is reduced to half.
- Time to decorate your platter. Place the chicken first. Pour the stock cooked right now over it and then top it up with the stirred apple & asparagus.
- Be pleased with your work since everyone else is going to be 🙂
Storage : A day or so max. Not that it doesn’t store well, it’s just that the texture of the dish changes.
Missing Something ? : This is a complete indigenous attempt, so you are free to add your favorite seasoning. Remember NOT to garnish this chicken.