Thursday, 19 November 2009

Recipe - Blackened-ish Chicken Breasts with Pineapple and Ginger Salsa served with Sweet Potato Wedges


I better admit to it straight away. The star of this recipe, the salsa, is a stolen idea. Yes, you read me right - I have stolen someone else idea and used it in one of my own recipes. Shocking, I bet you that doesn't happen often in the world of food blogging/recipe writing. :)

To be fair, I must admit that neither the chicken nor the sweet potato wedges are very original ideas either. Bad Mikey. :(

Last Sunday me and Solo tested a local restaurant, The Fish Restaurant & Bar, in Sutton Courtenay. The entire meal was very competent but the one item that really stood out was this salsa. It was served with the halibut I had and really made the halibut taste extra good.

As soon as I tasted it I started thinking of how to make it and what to serve it with and this is my first attempt. I know that I took the easy option out, if you want extra flavour - core a fresh pineapple.

Ingredients (serves 4)
Pineapple and Ginger Salsa
1 425g can of pineapple rings, drained
1 thumb sized piece of fresh ginger, peeled and cut into 3 -4 smaller pieces
Fresh Coriander, torn
A pinch of salt

Sweet potato wedges
4 - 6 sweet potatoes
Olive oil
Salt
Pepper

Blackened-ish chicken
Olive oil
4 skinless chicken breasts
Dry-rub (you could use something like pre-made cajun spice)

Method
Pineapple and Ginger Salsa
Pop the ginger pieces in your food processor and run it for 30 - 45 seconds. Add the pineapple rings and let it run until you got a fairly smooth mix and the ginger has broken down quite completely. Transfer to a bowl, stir in coriander to taste. Add a pinch of salt. Put some cling film on top and let the flavours mix.

If you do this well ahead, let the bowl sit in the fridge. Remove it some time before serving so that the salsa reaches room temperature before serving.

Sweet potato wedges
Preheat the oven to 200c.

Rinse and scrup the wedges well. Cut each potato in half lenghtwise. Cut each half into three equal sized wedges. Put the wedges on a tin foil lined baking tray. Drizzle with the oil and season well.

Bake in the middle of the oven for about 25 - 30 minutes, or until nicely golden.

Blackened-ish chicken
Rub the chicken well with the spices. Let this stand for at least 30 minutes.

Heat the oil in a large frying pan on a medium to high heat. Add the chicken breasts and cook for 7 - 9 minutes on each side, or until fully cooked.

Let the chicken rest for 5 - 10 minute until slicing it and serving it with the salsa and sweet potato wedges.

Enjoy!

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// Mike

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