Chili chicken with whipped cream and cashew nuts.
Photos © JE Nilsson and CM Cordeiro 2011
Chicken is one of the most versatile fowl dishes there is. It is also a stable on our table. The meat is tender with a soft texture and a warm, mild flavour of its own. I find that chicken is also one of the easiest things there is to cook. Some butter and soy sauce, a dash of black pepper and salt, and then into the oven until done. Delicious.
Chicken also lends itself to all kinds of flavouring. In Sweden you probably can’t help but be introduced to a popular dish called ‘flying Jacob’. This just so happens to be a prize winning ‘child friendly’ chicken recipe that made its way to eternal fame (in Sweden) a few decades ago. Basically it is an oven baked chicken in cream and chili sauce, flavoured with bananas, bacon and peanuts. Me, not being too interested in flavours that are too sweet in general, turned out this variation a few days ago which I don’t mind sharing.
When serving, I decorated with a few sprigs of the minty Lemon balm herb, together with a few slices of real lemon.
Cut one large chicken of abt 2 lb / 1 kg in 6-8 parts. Brush with melted butter and dark soy sauce and sprinkle with fresh ground black pepper. Add the juice from half a lemon. Bake in oven for 20 minutes in 200 centigrades or until almost done. After half the time cover with tin foil for better heat distribution, keeping it more moist and keeping the skin of the chicken from charring.
Whip 3 dl ( 300 ml) of full cream and mix with 1 dl ( 100 ml) of sweet chili sauce. Pour over the chicken parts, top with a handful of cashew nuts. Put back in the oven again and continue to bake for 5-10 minutes or until the chicken is done and the cream and chili sauce is warm.
You’re most welcome to give this recipe a try yourself, tweeking and fixing as you go along to your liking.