Nadia's Kitchen - coming soon...........

Nadia's Kitchen

As I have said on previous occasions one of the joys of being a book reviewer is receiving copies of gorgeous books in advance of their publication date, and in the case of wonderful cookbooks like this one, from the 2011 NZ Masterchef and all round classy dame Nadia Lim, being able to make dishes from the book before anyone else.

Last night we had dinner guests and I presented them with Marsala Chicken and Caramelised Pumpkin. It was a hit! I served it with steamed green beans as Nadia suggested which was a perfect match for the  delicious caramelised pumpkin (maple syrup and olive oil).

Note the name is Marsala Chicken not Masala Chicken the name being taken from the sweet cooking wine Marsala used in the dish.

The publishers and author have kindly agreed to let me share the recipe with you. I warmly recommend

it.

Marsala Chicken with Caramelised Pumpkin

I prefer using chicken thighs for this dish as the result is always moist and juicy, compared with chicken breast. Marsala is a sweet cooking wine, but you could also use sherry, which will give a slightly different flavour. Caramelised pumpkin makes a delicious side — a touch of maple syrup brings out its natural sweetness.  Serves 4–6

Caramelised Pumpkin

800–900g pumpkin, peeled and cut into wedges

1 tablespoon maple syrup

1 tablespoon olive oil

salt and freshly ground black pepper

Marsala Chicken

3 cloves garlic, minced

2 tablespoons olive oil

6–8 boneless, skinless chicken thighs

salt and freshly ground black pepper

2 onions, sliced

200–300g button mushrooms, quartered

¹⁄³ cup marsala

½ cup sour cream

½ cup thick Greek yoghurt

juice of 1 lemon

350g green beans, steamed to serve

Preheat oven to 190°C. Line a roasting tray with baking paper.

Lay pumpkin pieces on prepared tray and drizzle over maple syrup and olive oil. Season with salt and pepper and toss to coat pumpkin well. Bake in oven for 45–50 minutes until pumpkin is soft and slightly caramelised.

For the chicken, combine garlic, 1 tablespoon of olive oil and chicken in a bowl. Heat a large frypan and brown chicken for 4 minutes on each side, or until cooked. Season while in pan. Remove and set aside.

Lower heat and add remaining tablespoon of olive oil to pan. Add onions and sauté until soft, 5–7 minutes. Add mushrooms and sauté for another 5 minutes. Add marsala and let it bubble before adding sour cream, yoghurt and lemon juice. Stir everything together, then return chicken to pan and simmer for a couple of minutes until hot through.

Serve with Caramelised Pumpkin and steamed green beans.

Footnote:

Nadia's training as a dietician and nutritionist is evident throughout the book with the recipes well thought out and balanced - with nutrition information for each. Here for example is that info. for the Marsala Chicken:

Energy: 2039kJ (480 cal); Carbohydrate: 30g; Protein: 38g; Fat: 22g; Saturated  fat: 7g (+fibre 6g)

This beautifully designed, appealing book is interspersed with Nadia's food philosophy including simple tips and guidelines on how to eat well while still enjoying yourself.

By the way the second course last night was Nadia's Lemon Rhubarb Sago - yummy! 

Look for this fresh, bright, beautiful and totally luscious cookbook in bookshops everywhere on 5 April. Like it's author, it is a winner.