I surprised myself tonight with a dish I made that turned out to be a real winner. What was pretty neat was that I got to freeze three more servings as well so I get to relive the dish at least three more times.
There was a gentle lead-up in the purchase of the ingredients. I saw some nice ground chicken at the supermarket around the corner last night, so purchased about a kilo of that and two large packets of mushrooms. Then an idea took place about adding some pineapple, so I purchased about half a kilo of already cubed ones and when I arrived home, blended it to the consistency of a puree. Later on I also cleaned the mushrooms for use tonight.
So tonight started first with my usual chopped spanish onion, plenty of grated ginger and crushed garlic. Fried that in about a table spoon of organic coconut oil in a deep casserole pot on a gas stove top. Then added some vegetable broth to it and all of the cut mushrooms and pineapple puree, whilst continuing to add more broth. I added about 250 grams of frozen peas, a tin of organic chickpeas and the minced chicken, with more vegetable broth. In the end I must have used about a litre of broth. I then boiled it at a low temperature for about 30 minutes or so. I also added some Nando's peri-peri sauce and a few dashes of Mediterranean mixed spice. No added salt - for some or other reason it didn't need any.
Any way, it turned out almost a consistency of a soup, but could pass as stew as well. Really delicious. The pineapple was just the right touch. Subtle and fragrant at the same time.
5 blog comments below
wow deanhills become 5 star chef!!!.
k_s_baskar on Fri Apr 04, 2014 6:17 am
Haha Baskar. I'm far from that. Particularly when I'm watching those cooking shows. I don't even know how to chop those onions they way they do. I had fun last night however.
deanhills on Fri Apr 04, 2014 10:02 am
My mother used to do something with chicken and pineapple too, but she gave the dish up because I can't stand pineapple (I believe that's the only food that I really can't eat). She blended the pineapple with some garlic and onion into a puree and then coated pieces of chicken breast with this puree. She then put the chicken in a roasting pan and took it to the oven until the pieces were golden brown. Since chicken breast tends to be very dry, this pineapple puree kept it very tender and moist. It also doubles as a light recipe, she learned it on Weight Watchers. She loved it. And I'm feeling very guilty after telling you this.
Vanilla on Sun Apr 06, 2014 3:28 am
You're right Vanilla, not every one likes pineapple. My mother also had a pineapple chicken recipe but slightly different. I can't precisely remember the details but it included a white sauce of sorts. I remember she would fry butter with some flour and then added a tin of creamed mushrooms to that. Then a whole grated pineapple to that. She poured this mix over chicken pieces and from there the recipe is the same as your mother's. It used to be one of her Sunday dishes. Feels like a very long time ago. We were a large family so that went round in a very economical way. I've never quite liked the sauce myself, although I like pineapple.
deanhills on Sun Apr 06, 2014 4:28 am
Just remembered another recipe of my mother's. She used to have it available either cold at barbecues or hot for accompaniment to a special lunch or dinner. Diced pineapple and green peppers with tomato and rice. Special type of fried rice (although not really fried), although I don't think I've come across it any where else like it. Just the right accompaniment for a barbecue with the fresh pineapple, peppers and tomato in it.
deanhills on Mon Apr 07, 2014 7:16 am