Sunday, October 4, 2009
Healing the Sick with Yummies in the Tummy
Chicken and Fennel
3 chicken breasts
Fresh rosemary sprigs (crushed)
Juice of 1 lemon
Olive oil (enough to coat chicken)
1/4 cup of white wine
Crushed garlic (4 cloves)
Crushed fennel seeds (1tsp)
Chicken broth ( 2tbsp)
Fennel (2 heads)
Wash and dry the chicken breasts, then cut them (on the diagonal) in thick strips. Sprinkle a bit of salt on the chicken and coat in some olive oil. In a separate bowl combine the rosemary, lemon, white wine, garlic, and fennel seeds. Toss marinade onto the chicken and refrigerate for about 2-3 hours.
Once marinated, put chicken on a hot pan and fry until golden brown. Remove chicken and deglaze pan with the chicken broth. Chop fennel into bite sized pieces and combine with browned chicken. Put all ingredients in an casserole dish and bake for 45 minutes at 365 degrees.
Chop up the yams into bite sized pieces and steam them until medium-tender. Cut red onion into wedges; soak in salt water for 15 minutes. Once yams have steamed, combine with the red onions, sprinkle with salt, cinnamon, and pepper, to taste. Toss with olive oil and place in an casserole dish. Bake for 45 minutes at 365 degrees.
Posted by Rita Anne Smith at 10:55 AM