Tuesday, September 25, 2012

Food and Wine Pairing: Carolyn’s Selection 2 Fly Wines Chardonnay and Moroccan Lemon Chicken with Raisins and Mango Chutney



Carolyn’s Selection  2 Fly Wines Chardonnay 

Although South Australia is most widely known for it’s reds. Chardonnay from this region has gained an excellent reputation both nationally and overseas. This is a fruit driven chardonnay with notes of melon evident, but with some subtle oak complexity. Medium bodied with a soft finish, this wine is ready for immediate drinking.

Food and Wine Pairing:
The citrus zest finish in this wine quite complements the lemon and honey in this dish, and the melon notes brings out the residual sweetness in the raisins. The subtle nature of the oak flavors contrast nicely with the spiciness and slight earthy flavors of the garam masala and curry.


Moroccan Lemon Chicken with Raisins and Mango Chutney

Ingredients:

  • 2 yellow bell peppers, large diced
  • 2 red bell peppers, large diced
  • 1 1/4 cups canned chickpeas, drained and well rinsed
  • 2 lemons, 1 juiced and the other thinly sliced 
  • 8 boneless chicken breast halves
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 2 tablespoons honey
  • 2 tablespoons pure olive oil
  • 4 medium red onions thinly sliced 
  • 1 1/4 cups chicken stock 
  • 1/2 cup Hot Mango Chutney, Patak’s makes a good one for this recipe
  • ½ cup golden raisins
  • 1/4 cup chopped fresh cilantro
  • Kosher salt, to taste
  • Freshly ground black pepper to taste
Preparation:
Take the bell peppers and sauté until slightly soft, put aside and reserve

Mix the lemon juice, the curry powder, garam masala, honey, chutney and cilantro and whisk into the chicken stock, season with salt and pepper.

In a large roasting pan lay the thinly sliced onions down as a base, coat the chicken breasts in a little olive oil and salt and pepper, lay over the onions,

Lay the lemon slices over the chicken breasts and then pour the seasoned chicken stock over the top of the chicken.

Bake in a 350 degree oven for approximately 20 minutes, remove from the over, remove the lemon slices and turn the chicken over. The add the chickpeas, raisins and bell peppers to the pan, cover with tin foil or a pan lid and bake for another 15-20 minutes depending on the thickness of the chicken breast.

Best served with white or saffron rice and steamed broccoli or asparagus.

Makes 8 servings

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