Saturday, March 26, 2005

Apricot Curry Chicken . . . salad dressing?

Ann came over for supper last night, and this is one of the things we had:

big spoonfull of apricot jam, warmed up (just so it's easier to work with)
few glugs raspberry vinegar (you could also use red wine vinegar -- I just had some raspberry vinegar hanging about)
few glugs extra-virgin olive oil
salt to taste
pepper to taste
red pepper flakes to taste
few good shakes curry powder
few good shakes cinnamon

Omit the pepper and pepper flakes, and this would be a 0 on the Jon-O-Meter! (Well, depending on your curry powder -- but I've found most grocery store varieties are just smoky and sweet, not hot at all.)

Whisk everything to combine. Pour over 2 chicken breasts in a ziploc bag. Marinade in the fridge for a few hours. Grill or broil to serve.


Come to think of it, if you didn't pour that over raw chicken, the above might make a nice salad dressing! Must investigate.

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