Tuesday, April 20, 2010

Chicken Moreovers.

Chicken. Think about it. Last night I started out with 3 frozen chicken pecs. So far, I've made a regular chick and rice and bean dish and a soft taco wrap thingie with rice and beans and lettuce and salsa. Today, I'm doing a third chicken incarnation. After making the chicken last night for supper, I had 1 1/2 bosoms left, so for today, I'm making Chicken Moreovers. Specifically, I'm making Ina Garten's Curried Chicken Wraps, except I'm not using wraps. I had a chick sal sand on toasted whole wheat. And this curried chicken salad is damn good on a Ritz, too, but then what isn't?
Here are my 1 1/2 chickie breasties.
I pulled the meat off the bones, semi-shredding it, and saving the bones for a future consomme.
Rosie's ingredients: about 3/4 cup mayo 1/4 cup white wine 2 TB Major Gray's chutney big heaping tablespoon curry powder 1 1/2 stalks celery, chopped 2 scallions, chopped handful of raisins 1/2 cup whole toasted cashews pinch salt
I chopped the celery and green onions.
I added wine to the mayo in my processor.
Curry powder.
I processed it in my Blue Ninja, which I like much better than my Magic Bullet.
Mix well.
Pour over chicken.
Celery and onions.
Raisins. Refrigerate for a few hours to allow flavors to meld.
Before serving, I added in my toasted cashews.
Even Mr. Hawthorne liked this and he normally doesn't like curry. He would have preferred the chicken to have been shredded more, but I like a chunky salad. Mr. Hawthorne said this was very balanced and didn't lack for anything, except for the texture. I loved all the flavors. I liked the warmth of the curry. I liked the mango and tamarind in the chutney. I liked the freshness of the celery. I liked the slight green bite of the onions. I liked the salty crunch of the cashews. I liked the sweetness and chewiness of the raisins. This is definitely a winner and a keeper. Do try it on a lark and let me know what you think.

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