ancho, citrus.

about a month ago, the husband and i visited one of our favourite restaurants for valentine’s day.

aside from the part where i became seriously ill later*, it was an all-around wonderful evening.

the husband ordered an ancho-lime chicken dish that was absolutely divine. so much so, that we tried to replicate it. while it wasn’t exactly the same, it was certainly worthy of the attempt, given that we can’t quite afford the pricepoint as frequently as we would like. anyway, the recipe.

ancho-lime chicken with manchego cheese
serves 4.

marinade
zest and juice of 3 limes
2 tbsp olive oil
1 dried ancho chili, soaked
1″ slice of red onion, diced
2 cloves of garlic, grated on a microplane or pressed through a garlic press
salt, pepper to taste (we used smoked sea salt, which is pretty much the best thing ever)

soak the ancho in about 1/4c cup warm water for fifteen minutes. while this is going on, you can zest and juice your lime, and dice your onion. cut the ancho chili into 6-8 strips, depending on size, and combine the ancho liquid with the other ingredients.

pour marinade over two chicken breasts, and refrigerate for up to 24 hours, but at least eight hours.

bake at 375F, uncovered for 25 minutes.

grate 1/2 cup manchego cheese, and sprinkle over chicken.
place chicken back in the oven, with the broiler turned on, for another 5 minutes.

this was originally served with wild rice and vegetables, but we were lazy. we ate it with a simple arugula salad and a demi-baguette (the recipe for that, i will share with you another day).

[image smittenkitchen]

*i’m not holding the restaurant responsible for this. i’m next to positive that the fish that i was served came from a contaminated supplier. or, there was just a nasty bout of gastro going around. either way, this restaurant is one of the cleanist and most professional that we have visited.

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One thought on “ancho, citrus.

  1. Pingback: molasses-oat bread (the bread that does it all) « heartful mouthful

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