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recipecommunity2024-04-14 10:10 pm
ysabetwordsmith) wrote in recipecommunity2024-04-14 10:10 pm
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Recipe: "Snarf Snarf Chicken and Tomatoes"
I made this tonight. It disappeared very quickly. :D
"Snarf Snarf Chicken and Tomatoes"
Ingredients:
2 cups assorted cherry tomatoes, halved
half a sweet onion, sliced into petals
1 cup cooked chicken chunks
2 tablespoons olive oil
a pinch of Himalayan pink salt
a pinch of pepper
about 1/2 teaspoon basil flakes
2-3 tablespoons pomegranate vinaigrette
brown rice (for serving, optional)
Directions:
Cherry tomatoes should be halved, or quartered if larger than usual, until you have 2 cups of cut tomatoes. Set aside.
Slice half a sweet onion into petals. Set aside.
Measure one cup of cooked chicken chunks (or shredded chicken). If frozen, thaw until warm. Set aside.
Heat 2 tablespoons olive oil in a skillet. Once the oil is hot, dump in the onion. Cook over medium heat until the onion petals begin to soften and turn translucent.
Add the tomatoes and continue to cook, stirring gently so they don't burn.
Stir in a pinch of Himalayan pink salt, a pinch of pepper, and about 1/2 teaspoon basil flakes. Cook until the tomatoes are soft, wrinkly, and juicy but still hold their shape.
Fold in 1 cup cooked chicken chunks.
If you need to heat the brown rice or other base grain, do that now.
Pour 2-3 tablespoons pomegranate vinaigrette over the vegetable mixture, and fold it in. Allow to cook for a minute or two for flavors to meld, stirring gently so it doesn't burn.
Serve over brown rice, couscous, or another base grain. You can also serve this by itself for a meal lower in carbohydrates.
Notes:
Recently we ate lunch at Naf Naf and discovered that they now offer pomegranate vinaigrette. It's a bright creamy pink with a brilliant sweet-tart fruity flavor. So I designed this recipe to use what we had of it. The result is a luscious, jammy skillet dish with the same bright complex flavor that you can spoon over a base of brown rice or other grains, a vegetable like cauliflower rice or baked potato, or just enjoy some by itself. The cherry tomatoes give it lots of color. The name of the recipe comes from our family nickname for the restaurant: Snarf Snarf.
Assorted cherry tomatoes, sometimes sold as snack tomatoes or salad tomatoes, often contain a mix of cherry and grape tomatoes. Colors may include pink, red, yellow, orange, and chocolate. I love these things for their bright colors and sweet fruity flavor when cooked. They also hold their shape pretty well if you don't cook them too much. You could also use two or three heirloom tomatoes, preferably different colors.
Sweet onions are less pungent than regular onions, but provide lots of flavor in a skillet dish. Red onion is another option.
One advantage of this recipe is that you can use pretty much whatever chicken you have. I used precooked frozen chicken chunks that I only needed to thaw before adding to the skillet. Leftover shredded or chopped chicken is fine. If you want to start with raw chicken, figure one breast or thigh per person and you'll need to cook it before making the vegetables.
You could also leave out the chicken. Halloumi or tofu chunks would make a good substitute. But just the vegetables would be a great topping for anything from an omelette to a hot dog or hamburger.
Himalayan pink salt is a type of mineral salt with a delicate flavor that goes well with vegetables or fruits. If you don't have any, you could use sea salt or table salt instead.
Basil is a spicy-sweet salad herb that goes very well with tomatoes. I used dried basil flakes because that's what I had, but by all means use fresh if you have it. One or two large leaves, or several small ones, should be plenty when chopped and mixed into the tomatoes. I would've used za'atar if I had any, so that's another good seasoning to try.
Pomegranate vinaigrette may be made with pomegranate arils, pomegranate juice, or pomegranate molasses; plus oil (usually olive), vinegar, and spices. It's the kind of salad dressing that you just want to eat with a spoon. Pomegranate molasses is a rich, dark red syrup with a vivid sweet-tart flavor and fruity, floral notes. From the intense flavor I thought Naf Naf would be using pomegranate molasses, but the pictures online show that as a darker reddish or brownish dressing, while the creamy pink ones are based on juice or fresh arils. Also, just dumping it over the cooking vegetables changed the smell from "This is promising" to "Oh, I remember this!" It's something that my parents' hippie friends used to make.
We both loved this dish. I very much want to make it again. We can use pomegranate vinaigrette from Naf Naf when we stop there, but if I see a bottle in an international food store, I may grab it for convenience. I think we've got pomegranate molasses, though, so I may try mixing some from scratch. If you're looking for a way to eat more vegetables, this is a very delicious way to do it.
"Snarf Snarf Chicken and Tomatoes"
Ingredients:
2 cups assorted cherry tomatoes, halved
half a sweet onion, sliced into petals
1 cup cooked chicken chunks
2 tablespoons olive oil
a pinch of Himalayan pink salt
a pinch of pepper
about 1/2 teaspoon basil flakes
2-3 tablespoons pomegranate vinaigrette
brown rice (for serving, optional)
Directions:
Cherry tomatoes should be halved, or quartered if larger than usual, until you have 2 cups of cut tomatoes. Set aside.
Slice half a sweet onion into petals. Set aside.
Measure one cup of cooked chicken chunks (or shredded chicken). If frozen, thaw until warm. Set aside.
Heat 2 tablespoons olive oil in a skillet. Once the oil is hot, dump in the onion. Cook over medium heat until the onion petals begin to soften and turn translucent.
Add the tomatoes and continue to cook, stirring gently so they don't burn.
Stir in a pinch of Himalayan pink salt, a pinch of pepper, and about 1/2 teaspoon basil flakes. Cook until the tomatoes are soft, wrinkly, and juicy but still hold their shape.
Fold in 1 cup cooked chicken chunks.
If you need to heat the brown rice or other base grain, do that now.
Pour 2-3 tablespoons pomegranate vinaigrette over the vegetable mixture, and fold it in. Allow to cook for a minute or two for flavors to meld, stirring gently so it doesn't burn.
Serve over brown rice, couscous, or another base grain. You can also serve this by itself for a meal lower in carbohydrates.
Notes:
Recently we ate lunch at Naf Naf and discovered that they now offer pomegranate vinaigrette. It's a bright creamy pink with a brilliant sweet-tart fruity flavor. So I designed this recipe to use what we had of it. The result is a luscious, jammy skillet dish with the same bright complex flavor that you can spoon over a base of brown rice or other grains, a vegetable like cauliflower rice or baked potato, or just enjoy some by itself. The cherry tomatoes give it lots of color. The name of the recipe comes from our family nickname for the restaurant: Snarf Snarf.
Assorted cherry tomatoes, sometimes sold as snack tomatoes or salad tomatoes, often contain a mix of cherry and grape tomatoes. Colors may include pink, red, yellow, orange, and chocolate. I love these things for their bright colors and sweet fruity flavor when cooked. They also hold their shape pretty well if you don't cook them too much. You could also use two or three heirloom tomatoes, preferably different colors.
Sweet onions are less pungent than regular onions, but provide lots of flavor in a skillet dish. Red onion is another option.
One advantage of this recipe is that you can use pretty much whatever chicken you have. I used precooked frozen chicken chunks that I only needed to thaw before adding to the skillet. Leftover shredded or chopped chicken is fine. If you want to start with raw chicken, figure one breast or thigh per person and you'll need to cook it before making the vegetables.
You could also leave out the chicken. Halloumi or tofu chunks would make a good substitute. But just the vegetables would be a great topping for anything from an omelette to a hot dog or hamburger.
Himalayan pink salt is a type of mineral salt with a delicate flavor that goes well with vegetables or fruits. If you don't have any, you could use sea salt or table salt instead.
Basil is a spicy-sweet salad herb that goes very well with tomatoes. I used dried basil flakes because that's what I had, but by all means use fresh if you have it. One or two large leaves, or several small ones, should be plenty when chopped and mixed into the tomatoes. I would've used za'atar if I had any, so that's another good seasoning to try.
Pomegranate vinaigrette may be made with pomegranate arils, pomegranate juice, or pomegranate molasses; plus oil (usually olive), vinegar, and spices. It's the kind of salad dressing that you just want to eat with a spoon. Pomegranate molasses is a rich, dark red syrup with a vivid sweet-tart flavor and fruity, floral notes. From the intense flavor I thought Naf Naf would be using pomegranate molasses, but the pictures online show that as a darker reddish or brownish dressing, while the creamy pink ones are based on juice or fresh arils. Also, just dumping it over the cooking vegetables changed the smell from "This is promising" to "Oh, I remember this!" It's something that my parents' hippie friends used to make.
We both loved this dish. I very much want to make it again. We can use pomegranate vinaigrette from Naf Naf when we stop there, but if I see a bottle in an international food store, I may grab it for convenience. I think we've got pomegranate molasses, though, so I may try mixing some from scratch. If you're looking for a way to eat more vegetables, this is a very delicious way to do it.