So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.
- 3 chicken breasts
- 2 tablespoons panko breadcrumbs
- 2 tablespoons oil
Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.
- 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
- 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
- 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.
The liquids and seasonings:
- 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
- 1 sprig fresh rosemary, leaves removed and minced roughly
- salt and pepper; a dash of each
When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.
The finishing touches:
- 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
- 1/2 can of mandarin oranges; again this is my addition
Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)
This will serve as many people as chicken breasts used.
I’ve been busy becoming a grandmother of two! Grandson was born July 2nd and everyone is healthy and happy. Hubby and I took Granddaughter camping over the holiday weekend so the expectant parents could go to the hospital to deliver. I will be writing a section in my memoirs about that weekend: Camping with a Toddler or Whatever Happened to Naptime?
So I have been cooking and taking pictures but have not had time to write. Here is a recipe I found in Rachael Ray’s Magazine as I was treading upon the treadmill one lunchtime at work. I have also found the on-line version here: Fried Chickpeas & Fresh Vegetable Salad.
I altered the recipe due to not having the exact ingredients. The magazine was two or three years old. I did not check the on-line version to see if it was exactly like the magazine but a cursory reading seems like it is. The magazine had this in a two page spread of Mediterranean Cooking. There are many and varied countries situated around the Mediterranean Sea so that Cuisine includes many different dishes and flavor combinations. No doubt much like American Cuisine which is a combination of many ethnic and regional foods across this vast country.
As the name of the recipe indicates this is a salad so first make the dressing. Whisk this all together and set aside. I used the following ingredients:
- zest of one lemon
- juice of 1/2 lemon
- 1/3 cup Olive Oil
- 1 1/2 teaspoons apple cider vinegar (I did not have sherry vinegar)
- 1 clove garlic, minced fine
- a touch of salt and pepper, to taste
This recipe calls for fresh vegetables so I used what I had on hand. I did not have any tomatoes so I left them out.
- 1 English cucumber, sliced and quartered
- 5 large radishes, trimmed and sliced
- 6 mini peppers, red, yellow,and orange, sliced into rings
- 3 green onions, whites and greens, sliced
- handful of fresh basil leaves, rolled and sliced
The chickpeas, one 15 ounce can, drained, are now to be “fried” in spice. I used 1 tablespoon Baharat (middle eastern spice mix) because who has cardamom? (Well, I was gifted some but after I had made this recipe!). Toss the drained chickpeas with the spice and “fry” in a skillet with a bit of olive oil until warmed through. Be prepared for a most tantalizing aroma to fill your kitchen!
To assemble, toss the fresh vegetables with the dressing in a large bowl. I added 1 ounce crumbled feta cheese and 1/2 of a 2.2 ounce can of slice black olives. I figured that was very Mediterranean of me. Pile the chickpeas in the center. Dollop with Greek (or plain)yogurt to serve.