The last of the CSA recipes I came up with this week. Thanks to everyone at Silverlake Farms and their partners for the great inspiring produce!
Lemongrass Roasted Chicken Breast with Basil Fried Rice
Loosely inspired by the cool folks at Starry Kitchen.
For the chicken:
4 chicken breast
2 stalks lemongrass, bruised
1 bunch heirloom yellow carrots, halved (CSA buddies - these were AMAZING this week!)
4 scallions, cut in to 2" chunks
1 tsp siracha
1 lime, cut in to slices
2 yukon gold potatoes, cut in to 1" chunks
1 tbs canola oil
salt and pepper to taste
For the fried rice:
1 tbs canola oil
1/4 c sliced basil
2 heirloom red scallions (or shallots) finely chopped
2 cloves garlic, minced
2 cups day-old rice
2 eggs, lightly beaten
1 tsp soy sauce
1) Preheat the oven to 375.
2) In a large, oven-proof skillet, heal canola oil over medium-high heat. Season the chicken with salt and pepper on both sides. Add and cook for 3 minutes on each side to brown.
3) Kill the heat, and add all the veggies and Siracha. Stir well.
4) Tuck the stalks of lemon grass in to the dish and place the slices of lime over the top. Put in the oven and bake for 15-20 minutes.
5) While the chicken is baking, make the fried rice! Heat the canola oil over medium heat. Add the shallots and garlic and cook for 4-5 minutes, until transparent and lightly golden.
6) Add the rice, crumbling it by hand. Stir in and cook for 2 minutes.
7) Scrape the rice to edges, leaving the skillet bare in the middle. Add the eggs and cook, stirring, until runny scrambled eggs. Then combine the egg and rice.
8) Add the soy and basil and mix. Turn off the heat.
Put a portion of fried rice, a chicken breast and some of the veggies on each plate (discard the lemongrass and lime slices). Serve with an off-dry white wine like a Riesling or a Gruner Veltliner. Though a Sauv Blanc or Viogner would go okay too.