Monthly Archive for February, 2010

It has been absolutely ages since I wrote anything of importance here – actually, I never really write anything of importance here, but you get the point. Yesterday however, I created a dish worthy of some words on this meagre blog.

I give you: real chicken with mango and a redwine sauce.

And by real chicken, I mean real chicken. Not some genetically altered superboosted broiler posing as a chicken. But a homegrown (not really) well fed, free-to-walk-around-in-the-open-chicken. You see, this is where all the difference is. If you get a chicken that actually tastes and feels like chicken, it will be that much better. I get chickens from Stange gård, which is sold in grocery stores here in Norway, and it is of the “Liveche” type, which is known to be the best chicken for cooking.

You need: (for two people) 

• One chicken breast of high quality (approx 500 grams)
• 1 red onion
• 6 potatoes
• 1/2 mango
• Fresh or dried chili
• 1/2 lime
• 1 garlic
• Olive oil, balsamic vinegear, salt and pepper
• Some fresh thyme

Slice and dice potatoes french fries style with salt, pepper, garlic and olive oil and put in heated oven (220) for about 35 - 40 minutes. Add fresh thyme and stir after ten minutes. ’

Make a nice mixture marinade of olive oil, garlic, balsamic vinegear, lime peel, salt and pepper and put in an oven dish. Fry the chicken breast quickly on both sides to give a crust then put it in the oven dish with the marinade mixture and place in middle of oven for about 10 – 15 minutes. – Trick here is to have the chicken and the potatoes finish at the same time. The chicken is better if left to rest for 5 – 10 minutes after comming out of the oven.

Approx 5 minutes before serving, slice 1/2 a mango into medium slices, season with chili and lime, (I like to add extra lime to the oil in the frying pan as well) and then fry this on very high heat for about 1,5 mins on either side. And leave to cool down for a minute before serving.

I like to top this off with a nice red wine sauce, which is easily made by frying a red onion in butter, then adding a decent amount of red wine and finish it off with a pre-made mixture of flour and water (in a shaker to avoid lumps) then simply bring to boil and simmer for a few minutes and season with salt and pepper if nescesary.