No Street Art.
No enlightened social commentaries.
Maybe I've just lost the blogging mojo or have no inspiration but what ever is missing I hope it does return. It frustrates & annoys me to see just one post for the month.
But Paper Chef is here again & that always seems to stir my imagination!
This month is no different with the ingredient chosen by last month's winner Janie from musingri.
So what do you make with Chicken, Yams, Lentils, & Green Tea?
Well you rule out the Yams & invoke the substitution clause. A trip to the markets and no yams were to be found. A quick google on the mobile revealed that Taro was a close relative of Yams. Another lap of the markets & no Taro. So I had to settle for another root tuber - Sweet Potato, although it was from the otherside of the world & not related to Yams as Yams & Taro are from the South Pacific & Sweet Potato was originally from Haiti.....
The change in an ingredient didn't force a change in idea though. I had thought about it & discarded various ideas before settling on a fairly simple dish of Green Tea marinated Chicken with with Lentils & Sweet Potato (or Yam) crisps, which turned out quite well.
I'm only going to write the recipe for the marinade & chicken. Lentil you can prepare in your favourite way & the Sweet potato crisps were simply finely sliced on a mandolin & then dry roasted. The Green Tea can be brewed from either teabags or leaf. I used teabags only because it was easier.
2 chicken marylands
125ml freshly brewed Green Tea, cooled to room temperature
1 clove crushed garlic
1 thumb sized grated ginger
1 tbls soy sauce
1/4 tsp chili powder, more or less depending on the kick you like
Mix all the ingredients in a bowl & then add the chicken
marinade for 2 hours
remove from marinade & roast in a hot oven until the juices run clear, basting occasionally if you feel its drying out too much.
I served the chicken on a bed of lentils with the crisps, with a bit of orange zest for colour & tang.