“To achieve great things two things are needed; a plan and not quite enough time.”
A Spring Wake Up Call for Chicken
Stress is something we all encounter from time to time and I’m continually fascinated by the multitude of ways to cope;
The first and likely most common is the good old-fashioned freak out attack,
then we have denial or procrastination,
the more nefarious groups of coping mechanisms include drinking and drugs. I suppose we could include stress-eating in this group as well,
then we get into the more thoughtful methods; exercise and meditation (which may translate to prayer for some).
and finally just simply and calmly dealing with that which is causing our stress.
I suppose in some extreme cases we might actually go through all (or at least most) of these strategies until we finally just do what we should have done in the first place and simply get on with it. What I do know is that we all get to the problem-solving bit at different times not only during the crisis but also in fact in our lives. It took me until midway through my 40’s before I started becoming aware of how I was (and more often was not) effectively dealing with stress.
It goes without saying that cooking is a major stress buster for me. I can also include planning a menu and shopping for the ingredients. I developed Be Still & Eat partly to spread the word of how joyful and indeed stress-busting the act of creating a beautiful meal can be.
If you’re having a stressful day and someone walks into your home with kind and complimentary words like, “Wow does it ever smell good in here!” your cortisol levels immediately begin to drop. FACT! (also a fact that when you write FACT in all caps, people are more likely to believe you… probably.)
You can however trust me when I tell you that these ingredients when combined WILL cause people to react with exceptional joy and enthusiasm.
Menu Suggestion: I like to serve this with tons of veg dishes done very simply; garlic and onion sautéed spinach, kale or chard finished with a ton of black pepper and a spritz of lemon juice and a nice crisp, simple salad of lettuce, cukes, tomatoes, fresh parsley and some colourful bell peppers drizzled lightly with GLOSP. If something a little more substantial is required then how about including a big pot of Syrian Rice!
Wine Pairing: Greg’s suggestion this week makes me want to serve this dish again immediately just to try it out! “This is a nice spring dish. I am interested in the connections between Indian and Portuguese flavors, so I immediately thought about going here as we could certainly find some good pairings. But, I have never had good reason to suggest Beaujolais, so let’s try that. A nice, slightly chilled Gamay would really work with this dish. It’s a little fruity, refreshing, and has just the right amount of body.”
Enjoy & Namaste!
- 4 chicken breasts, I use boneless skinless most often but if you want to do bone-in just adjust cooking time)
- 1 cup plain yogurt (I like Astro fat free)
- 1" piece of ginger, peeled and minced
- 2 garlic cloves, minced
- zest and juice of 1 lime
- 2 tsp curry powder
- pinch of chilli pepper flakes (more or less to taste)
- ¼ cup oil
- Pepper ( I omit salt in this portion of the recipe as I use salt when I mince my garlic)
- Preheat oven to 375°
- Combine all ingredients for the marinade and toss chicken breasts in to coat.
- Allow to stand at room temp for 20 minutes or so.
- If not planning on cooking within 30 mins or so, then refrigerate remembering to return chicken to room temp prior to cooking
- Heat a bit of oil in a large heavy bottomed pan and brown chicken on both sides.
- Pop into preheated oven and cook for about 25 mins or until internal temp of 165° is reached.