Wednesday, September 28, 2011

Updates and Lemongrass chicken recipe

Holy cow! I'm becoming a once a week blogger. Sincere apologies, lovelies. I've been missing you and hyper busy, but wanted to stop in for a quick hello. Oh, and tell you about this tasty chicken recipe. But first a few itty-bitty updates.

1. I had super-fun at the Saline Harvest of the Arts last weekend and met some amazing people from the Two Twelve Arts Center. I can't wait to check out more of their activities and offerings!  You might wanna do the same.

2. I'll be at one more craft show this fall: Liberty Local at the Ann Arbor Arts Center, Saturday October 7 and Sunday, October 8. There is an awesome line up of vendors—this promises to be a great show! Check it out here.

3. The Detroit Free Press gave a nice little shout out to my Wellie boot prints here. In honor of this little mention, I've made it super easy (and with a wee discount) to purchase three prints at once in my Etsy shop here.

Okay, okay. You've made it this far. Thanks for playing along. Back to that chicken recipe. Epicurious calls this, "Grilled Lemongrass Chicken with Red Quinoa and Vegetables," but it's really all about the chicken marinade. So we're going to go with that bit—you can find the whole recipe here, but this chicken is SO amazing, you won't even notice what's being served with it as long as it can be slathered with the sauce. Gawd, it's good.

Lemongrass Chicken
Serves 2.

3 medium shallots, roughly chopped
2 stalks fresh lemongrass (tough outer leaves removed)
1 piece ginger (about 1 1/2 inches), peeled
1/4 cup canola oil
1/4 cup fresh lime juice
1 tablespoon tamari (or soy sauce)
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 boneless, skinless organic chicken breasts (about 5 ounces each)

Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. 

Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, (reserving the marinade) turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. 

Meanwhile, bring marinade to a low boil over medium heat. Boil for 4 to 5 minutes.  

Slice each breast on the diagonal into 1/2-inch pieces and spoon sauce over.  

*Alternately, you can marinade chicken in half the sauce and reserve the remainder to serve with the chicken at room temperature. 



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