Actually, I was planning to prepare something else for Elly’s event but I did not have time to prepare it as I will be away for a few days.
I was planning «Torta Fragola» an Italian recipe for Strawberry cake which I hope to make and publish soon. This song is for all of you.
«Strawberries, cherries and an angel’s kiss in spring
My summer wine is really made from all these things
Take off your silver spurs and help me pass the time
And I will give to you…summer wine
Oh…summer wine ..»
As I did not have enough time to make this cake, my second choice is this fantastic chicken recipe «Chicken Espinosa» and I will give you some beat with a children’s” song Thomas the Train and have some fun and laughter listening to it, although I am sorry the quality of the video is very bad.
Sautéed with orange, lemon honey and walnuts
This is a recipe I found from a Greek site months ago, before I began blogging. I remembered it again after making my orange liqueur, with which I have been making lots of recipes..This recipe was described as a Mexican recipe but I made a Google search and found no such recipe with this name. The changes I made from the original recipe was to substitute the sesame oil and a vegetable oil with olive oil, I added the orange liqueur in mine and I lit the liqueur on fire for the first time, I was really scared at the beginning but everything went well.I also dredged the chicken in flour before sautéing and I didn’t use chicken fillets but I used skinned chicken breasts which I boiled with the bones and made the rice in its broth and I also added margarine in the rice.
It turned out to be one of those recipes you want to lick the plate as well. This is one of the recipes I shall make over and over again.
This is my entry for the event Eat to the Beat, hosted by Elly’s of Elly Says Opa.
- 2 chicken breasts
- 1 lemon (1/2 or juice and ½ for decoration)
- 1 ½ orangescutintocubesand ½ cut in slices used for the decoration
- 1 cup of walnuts
- 1 cup of olive oil
- 1 spoonful of thyme honey
- Salt and pepper
- 1 shot of orange liqueur
- Flour for dredging
- 2 cups of parboiled long grained rice
- 4 cups of water
- 1 sachet of Kozani saffron
- 1 tablespoon margarine
Reserve a few slices of oranges and lemons for decoration and from the remaining take the juice.
Wash chicken breasts and removes skin and bones which boil in four cups of water and after removing froth, add some salt.Boil for half an hour discard bones and skin and boil rice for 20 minutes.Add saffron half way through. Drain if there is any water and add butter and place in a mold.
Whist chicken bones are boiling for the broth, cut chicken breasts in thin slices, add salt and pepper and dredge in flour.Heat oil in a skillet and sauté chicken on both sides.Donotoverloadskillet.Removeinaplatteruntilallchickenissautéed.Emptyhotoilinametallicbowlorinanotherpanandjustkeep 2 – 3 spoonfulsofthehotoil.Place chicken in skillet again, pour the liqueur over it and light it.Do not panic, the flame will not last for long as alcohol evaporates.If you are scared, leave it until you feel more confident and again the alcohol will evaporate.Add the orange and lemon juices, the honey and the walnuts and stir for 2 – 3 minutes. Add the cubed oranges, stir and serve immediately.
Place rice in the middle of a round platter, add chicken round the rice and decorate with the orange and lemon slices.
Kopiaste and Kali Orexi,