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<blockquote data-quote="Billy_Pilgrim" data-source="post: 1317985" data-attributes="member: 354360"><p><strong>Chicken Sorrel*/Spinach</strong></p><p><span style="font-size: 12px">*common or garden, not Jamaican sorrel</span></p><p></p><p>If you can find enough sorrel to make this, I guarantee this dish will make you forget you're diabetic. It's delicious, indulgent, warming and incredibly aromatic. Sorrel loses its sour edge in the cooking and just releases this lemony umami that you wouldn't believe. Should you fail to find sorrel, its poorer cousin spinach will also work, only it's a bit more low-key in terms of flavour.</p><p></p><p>Ingredients:</p><p>Butter</p><p>Olive Oil</p><p>1 Large Onion</p><p>2 Chicken breasts (cut into 2 inch pieces)</p><p>2 massive handfuls of sorrel (stalks removed) or 2 massive handfuls of spinach</p><p></p><p>Melt some butter & olive oil in a large pan/wok on medium-high, and add the chunks of chicken breast until sealed and browned, should take around 5 minutes. Season with salt and pepper while you're doing this. Put chicken aside on a plate.</p><p></p><p>Add the chopped onions to the same unwashed pan (add any juices running off from the chicken too) with the heat slightly reduced, (I would salt them straight away) and cook for around 5 minutes until softened, then add half a cup of water and cook for a minute or two until the liquid is reduced slightly.</p><p></p><p>Return the chicken to the pan, stir and cover, cook on medium-low for 10 minutes.</p><p></p><p>Uncover, add sorrel or spinach, stir, and cover again for another 10 minutes.</p><p></p><p>By the end all the flavours should be dissolving into the liquid, which should have some body to it. Serve with nothing whatsoever, and eat with relative abandon.</p></blockquote><p></p>
[QUOTE="Billy_Pilgrim, post: 1317985, member: 354360"] [B]Chicken Sorrel*/Spinach[/B] [SIZE=3]*common or garden, not Jamaican sorrel[/SIZE][B][/B] If you can find enough sorrel to make this, I guarantee this dish will make you forget you're diabetic. It's delicious, indulgent, warming and incredibly aromatic. Sorrel loses its sour edge in the cooking and just releases this lemony umami that you wouldn't believe. Should you fail to find sorrel, its poorer cousin spinach will also work, only it's a bit more low-key in terms of flavour. Ingredients: Butter Olive Oil 1 Large Onion 2 Chicken breasts (cut into 2 inch pieces) 2 massive handfuls of sorrel (stalks removed) or 2 massive handfuls of spinach Melt some butter & olive oil in a large pan/wok on medium-high, and add the chunks of chicken breast until sealed and browned, should take around 5 minutes. Season with salt and pepper while you're doing this. Put chicken aside on a plate. Add the chopped onions to the same unwashed pan (add any juices running off from the chicken too) with the heat slightly reduced, (I would salt them straight away) and cook for around 5 minutes until softened, then add half a cup of water and cook for a minute or two until the liquid is reduced slightly. Return the chicken to the pan, stir and cover, cook on medium-low for 10 minutes. Uncover, add sorrel or spinach, stir, and cover again for another 10 minutes. By the end all the flavours should be dissolving into the liquid, which should have some body to it. Serve with nothing whatsoever, and eat with relative abandon. [/QUOTE]
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