This evening we made Ginger-Lime Chicken with String Beans and Wasabi Smashed Potatoes, which was a surprise hit. It took a little over 40 minutes, but we weren’t exactly hurrying to cook. It is pretty straightforward to make; the chicken is marinated for 5 minutes in Tamari, lime juice, black pepper, grated ginger and vegetable oil, before being fried until cooked. The potatoes (we bought little red ones rather than the called for Yukon Gold) were boiled until tender then mashed with milk, butter, salt and pepper and wasabi paste. While the chicken rested under a tin foil blanket, some more oil was added to the pan and the garlic and red onion were sautéed for a few minutes. This also picked up all the crusty good bits on the bottom of the pan left over from the chicken marinade. The beans were added with some chicken stock, and simmered until tender. At that point, the heat was turned off and some butter was added to the sauce, along with some lime zest.
We were both pretty impressed by this meal, despite being initially rather sceptical. I worried that the wasabi would ruin the mashed potatoes, but it just added a nice little kick (aside from the bits of wasabi which weren’t mixed in so well; they were strong enough to blow your head off). The lime and ginger flavours worked very well to keep the chicken tasty and interesting, and the beans were really flavoursome and good. This meal gets a good endorsement for chicken.
Still no baby, obviously, and nothing interesting to report. Tomorrow we will be having Broiled Lamb Chops with Sweet Pea and Spinach Couscous, which sounds good, or at least the lamb part does.