Yep, you read that right: Moscow Mule Chicken!
On the face of it I know it sounds a bit random. Indeed, this recipe only came about when I was writing down ideas for my Cocktail Collection. I accept that it’s a bit of a conceit, but that’s not stopped me coming up with a long list of ideas. Indeed, every time I read a cocktail menu I try to spot anything new that might be worth a try.
Trouble is most of the inspiration tends to lead to ideas for summery desserts not sensible meals. So as soon as I think of something that might work as a savoury dish nothing will stop me from trying to make it happen. Sometimes that will result in a few overlaps. I accept that this Moscow Mule Chicken isn’t a million miles from my Dark ‘n’ Stormy Salmon, for example.
That probably reflects the fact that ginger and lime are a great flavour combination, in both liquid and solid form. Here the ginger isn’t an overly dominant flavour, rather it brings a nice distant warmth to the glaze on the chicken. The lime adds a lovely zesty flavour and the mint a little bit of freshness. The vodka isn’t strictly necessary – as it’s essentially flavourless. However, it could be argued that it helps to tenderise the chicken as it marinates.
This isn’t a complex recipe and it’s unlikely to win any awards. But it is a lovely way of marinating and cooking chicken, that results in a very tasty plate of food. As I’ve said before, that’s what homecooking should be about.
Moscow Mule Chicken
- 2 Chicken Breast Fillets
- 330 ml Ginger Beer
- 50 ml Vodka
- 2 Limes juice and zest
- 1 tsp Salt
- 1 tsp Onion Granules
- ½ tsp Garlic Granules
- ½ tsp Freshly Ground Black Pepper
- 1 tbsp Olive Oil
- 2 cm Root Ginger peeled and roughly chopped
- Place the chicken breasts between two sheets of cling film, then bash with a rolling pin or meat tenderiser until approximately 2cm in thickness. Transfer to a bowl.
- Mix together the ginger beer, vodka, lime juice and lime zest, then pour over the chicken breasts. Cover the bowl and put into the fridge for an hour.
- After marinating remove the chicken from the marinade and shake off any excess liquid.
- Mix together the salt, onion granules, garlic granules and black pepper, then use to season the chicken breasts on both sides.
- Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 10-15 minutes, turning occasionally, until cooked through and golden brown.
- Pour the marinade into a second pan and add the root ginger. Bring to a simmer and allow to reduce by half, stirring occasionally to ensure it doesn’t burn.
- When the marinade has reduced to a thicker sauce, pour over the cooked chicken. Turn the chicken breasts in the sauce, then turn up the heat until it reduces to a sticky glaze.
- Serve immediately.
|Estimated Values per Serving|
|of which Saturates||1||g|
|of which Sugars||25||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|