Thursday, June 4, 2009

Sticky Lemon Chicken with Champ

This week is the last full week I have in the office.

After this, I will be in and out of the office and clearing leave. Naturally, I'm in a bit of an ORD mood (although the Boss seems to have forgotten that I am going to leave VERY SOON judging by the way he's piling work on me), and I have been trying to leave work at 6 sharp.

I like driving down my neighbourhood when the sun is just setting.

And because I have been reaching home early everyday, I have been inspired to cook, but it has to be something fast so that we don't eat dinner at 9pm.

So what do I do?

I turned to my Fast Food book collection. Gordon Ramsay in his book, Fast Food, promised that many of the dishes in his book can be prepared and cooked in less than half an hour. I decided to do a dish that will please the husband - sticky lemon chicken.

And announced that dinner will be served at 8.00pm.

Guess what?

We ate at 9.00pm.

Sticky Lemon Chicken tastes like, and I quote the husband, soya sauce chicken with a tang. The Champ (mash potato) wasn't too bad though.

Speaking of the husband, he sings this around the house whenever he feels like being irritating:

If you want to be happy for the rest of your life
Never make a pretty woman your wife
So for my personal point of view
Get an ugly girl to marry you

Sticky Lemon Chicken
Serves 2

1 Chicken, cut into 5-6 pieces
Sea Salt and Black Pepper
Olive Oil
1 head of garlic, halved horizontally
few thyme sprigs
splash of sherry vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, sliced
Italian parsley, chopped

Season chicken with salt and pepper.

Heat the olive oil in a pan and brown the chicken over high heat with the garlic and thyme. Add sherry vinegar and reduce. Drizzle over the soy sauce and honey and mix. Pour in some hot water and add the lemon slices. Reduce until liquid is syrupy (about 10 minutes). Transfer the chicken to a platter and sprinkle over the chopped parsley.

Serve with champ.

Serves 2

500g potatoes, peeled and cut into similar-sized chunks
Sea salt and black pepper
15ml butter
chopped green onions
35ml whipping cream
35ml whole milk

Boil potatoes in salted water for 10 minutes. Drain well. Mash the potatoes and stir through the butter and onions.

Pour the cream and milk into a pan and bring just to a boil. Gradually pour onto the potatoes, mixing well. Season generously with salt and pepper and serve.

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