It seems food cravings and Sunday nights are intrinsically linked for me. I have been disgustingly ill this week so food has taken a back seat over breathing, coughing, spluttering and having a fever that goes up and down more often than the Stock Exchange. It was a relief when my stomach finally started being properly hungry again. Obviously I have been eating this week but it was mainly junk and easy food – something that I’d limited to being a treat in my newer lifestyle. Pizza, chinese, curry, fish and chips and ice cream, not the best combination of food groups for someone who is (supposedly) running a half marathon next Sunday. I’m drawing a mental line in the sand under this week in terms of food but I am happy to have ended on a good note.
I used to have a book when I was living with my ex and “our” daughter which we used pretty much every night and it never failed to produce something that even our sometimes fussy 3 year old would eat. Even though, like most 3 year olds, she refused to eat onions, and no matter how small they were she’d find them, this recipe would be devoured, onions and all. The book in question made it out the relationship but ended up with another ex, this time an ex-friend who briefly came to live with Caroline and I. It’s rare I regret passing a book on, but tonight I wished dearly I still had it – the recipe I guessed and it turned out well. This might be one book I have to buy again, if for no other reason that there was a meatloaf recipe that I still have cravings for.
So, for tonights chicken with sweet onions this is my take on it…let me know what you think.
You will need:
2 chicken breasts, cubed 3 onions halved and sliced 1/2 pint of apple juice a good squeeze of tomato puree a knob of butter and a splash of olive oil Brown basmati rice (or whatever you have) to serve.- Heat the butter and oil in a large heavy based frying pan until melted and add the onions. Fry on a medium high heat until they soften and start to colour.
- Add the chicken and stir until sealed and starting to catch.
- Pour in the apple juice and stir well, scrapping the caught bits of onion into the juice. Add a splash more juice if you want a bit more sauce.
- Squeeze in the puree and stir well until mixed in.
- Allow to simmer until the sauce has thickened and reduced slightly and the chicken is cooked.
- Serve on the cooked rice.
Happy Sunday x x
30 and beyond 