My total foodie friend Sandra suggested we check out a small joint (Jin & Peeters) along Kungsholms Strand that served only three items on their minimalist menu – Dumplings, Rotisserie Chicken, and Belgian Waffles. Intrigued by the odd pairing of dumplings and chicken, we tried it out and were pleasantly surprised. That chicken – sliced right off the spit – tasted as juicy and succulent as it looks.
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Photo: Jakob Fridholm/Image Bank Sweden
| Salad with grilled chicken, baked beets and goat cheese |
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A new way to use rhubarb - pair it with chicken for a delicious tang. Photo: Anne Skoogh
Summer is going strong here in Sweden, and we’ve had beautifully warm weather so far. Not that Swedes are ever content with the weather though – I don’t think
there’s anything we love to complain about more!
I’m still on the topic of rhubarb – probably because I see my plants everytime I open the door. I have a fairly complicated (not really – but it’s a long recipe) rhubarb cheesecake coming up in a few days, and today I thought we’d do something a little bit different.
See, while rhubarb is mostly used in desserts or made into cordial, it can be really tasty in savory preparations as well. Try finely slicing a stalk or two the next time you make cole slaw, for example! That’s really good. And this rhubarb chicken: divine.
Try serving it with boiled new potatoes, or rice. I use full-fat cream, but you don’t have to – it’ll still be tasty with a lighter alternative. Sambal oelek is a very spicy chilli paste – you can substitute fresh red chilli, finely chopped. As for concentrated chicken stock, think of it as optional, to give a deeper flavor. Just omit it if you don’t happen to have it.
Rhubarb Chicken
Serves 2
4 boneless chicken thighs
olive oil
salt, pepper
2 rhubarb stalks, cut into 5 cm long pieces
2 tbsp chopped scallions (or chives)
200 ml cream (full fat if you feel up for it)
1 tbsp honey
1 tsp sambal oelek
1 tbsp concentrated chicken stock
2 garlic cloves, minced
Brown the chicken in some olive oil, season and with salt and pepper. Place it in a snug oven-proof dish with the rhubarb and scallions (or chives).
Whisk the cream with honey, sambal oelek, chicken stock and garlic, and pour over the chicken.
Bake at about 200°C for 15 minutes. Serve with boiled new potatoes.
Photo: Jakob Fridholm/Image Bank Sweden
These wonderful Rillettes are great little appetizers to get the evening started.
| ”Rillettes” of chicken with apples and onions |
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The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.
Photo: Jakob Fridholm/Image Bank Sweden
These wonderful Rillettes are great little appetizers to get the evening started.
| ”Rillettes” of chicken with apples and onions |
|
The recipe is created by Restaurangakademin Stockholm for The Swedish Embassies and Consulates.
I recently joined a couple girlfriends – American expats – for a seriously delicious meal of chicken and waffles. This salty (fried chicken) and sweet (waffles with maple syrup) combination is quintessential American soul food.
While the traditional version tends to be heavier and greasier – with thicker waffles and deep-fried thickly coated chicken, our Swedish version consisted of thinner Swedish våfflor (waffles), lightly battered chicken, and lowfat Omega-3/6 fortified Bregott butter.
The verdict? Just as good!