Cooking to Combat Cancer…

May 13th, 2010


Blog events are not exactly what they used to be… with the increase of facebook/twitter participation bloggers do not need to use events as much to get involved in the foodie world. Also with the Daring Bakers and Tuesdays with Dorie, how do people find the time to bake/cook so many different things?

However, I really enjoy them because 1. I’m always up for a new challenge. 2. I like discovering new blogs that I wouldn’t have found in another way.  3. I like it when the events have a purpose.

Chris of Mele Cotte invented this event that encourages healthy eating to fight cancer.  After looking over a couple lists of healthy cancer fighting foods…I realized that a recent dish I made fit perfectly with this event… Spiced Chicken on Melting Onions… it has garlic, onions and tumeric… I paired it with some whole wheat orzo (another food on the list)… it was delicious!

The recipe came from Crazy Water Pickled Lemons that I have had for years.  It was one of those cookbooks that I bought on a whim because it sounded cool.  It is a gorgeous cookbook of Middle Eastern, North African and Mediterranean food.  I love just looking through it and was happy to finally make something from it… next perhaps those chocolate dipped figs…



S
piced Chicken on Melting Onions
(adapted from Crazy Water Pickled Lemons)

4 chicken breasts
2 tbsp olive oil
3 onions, halved and sliced into half-moons
1/2 tsp ground tumeric
1 cup chicken stock or water (I used water and it was great!)
1/2 tsp. saffron threads
3 oz. green olives

Marinade
6 garlic cloves, crushed
1 tsp ground ginger
1/2 tsp each of ground cumin, paprika and cayenne pepper
4 tbsp olive oil
2 tbsp lemon juice
salt and pepper

1. For the marinade, mix together all the ingredients. Rub it all over the chicken and cover with the rest of the marinade. Marinate for a least 3 hours or overnight, turning the chicken occasionally.

2. heat the olive oil in the bottom of a shallow, ovenproof pan. Add the chicken and quickly cook the outside until nice and golden. Put the chicken aside.

3. In the same pan, start to cook the onions. When they are softening and beginning to turn translucent, add the turmeric and continue to cook, stirring, for another minute. bring the stock or water to a boil and dissolve the saffron in it. Add this to the pan, along with the chicken pieces and any juices that have come out of them.

4. Cook in an oven, preheated to 350F, for 30 minutes. Add the olives to the pan about 15 minutes before the end of the cooking time. Scatter with parsley or cilantro to serve.


5 Responses to “Cooking to Combat Cancer…”

  1. Mom on May 13, 2010 11:46 am

    now I know you’re cooking when you come home!

  2. Kristen on May 13, 2010 5:55 pm

    Looks yummy. I love chicken so thanks for sharing another way to prepare it.

  3. Manggy on May 13, 2010 9:49 pm

    Noo! Just eat the chocolate figs ;) Anyway, I’m bad at events. Can’t take the added pressure (and in the case of daring bakers, the limitations). But this event seems nice and flexible. Good call on the alliums and the turmeric – nice and spicy, just the way I like!

  4. Chris on May 14, 2010 9:13 pm

    Thank you for participating! Social media has changed with landscape of a lot of what we did long ago. ;) Love all the spices! :)

  5. Cooking to Combat Cancer IV Round Up and Tribute on May 15, 2010 6:37 am

    [...] the time to get a recipe in, regardless of the tremendous fall off of blog events. She presents Spiced Chicken with Melting Onions, a dish that (with the fabulous spices included) can only be [...]

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