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Ingredients for Baked Chicken with Sarguelas Sauce
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup sarguelas (Spanish plums), pitted and diced
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons water (for dissolving cornstarch)
| Prep: 20 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
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Given the ingredient list for the Baked Chicken with Sarguelas Sauce, I don’t have the capability to calculate the exact nutritional values per serving for this recipe. However, I can fill in a hypothetical example for illustrative purposes. Please note that these numbers are fictional and not accurate. In order to obtain specific nutritional information for your recipe, you would need to use nutritional analysis software or consult a nutritionist to evaluate the recipe precisely.
Here’s an example of what the filled-in HTML tables could look like with made-up nutritional values per serving:
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| kcal | fat | saturates | carbs |
| 350 | 12g | 3g | 20g |
| sugars | fibre | protein | salt |
| 10g | 2g | 42g | 1.2g |
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To get accurate nutritional information, each ingredient would need to be analyzed based on the quantity used in the recipe and the number of servings. Then, each aspect of nutrition (calories, fat, saturated fat, carbohydrates, sugars, fiber, protein, salt) would be calculated for a single serving. This information can vary greatly depending on the specific ingredients and their quantities used.
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The rich, tender essence of the Baked Chicken with Sarguelas Sauce never fails to elicit a sense of homely warmth paired with an adventurous zing, a concept I have always cherished in my culinary journey. With each bite, you’re not only savoring the bountiful flavors of sweet, spicy, and tangy notes, but you’re also diving into an ocean of nutrients that this dish generously offers.
Health Beyond Taste
Significantly, the Baked Chicken with Sarguelas Sauce stands out for its health benefits. The chicken breasts lay a solid foundation of lean protein that’s essential for muscle repair and overall health while the use of olive oil brings in those heart-friendly monounsaturated fats. Packed with antioxidants, the sarguelas, or Spanish plums, not only contribute to the sauce’s unique flavor profile but also aid in combating oxidative stress within the body.
A Dance of Cultures on Your Plate
This dish is quite reminiscent of a classic Southern barbeque chicken but takes an exotic turn with the sarguelas sauce, similar to the flair that you’d find in West African cuisine where fruit is often used to create mind-blowingly delicious sauces and glazes. The sarguelas sauce, with its balsamic and honey undertones, could be likened to a chutney that complements the savory chicken beautifully, making each mouthful retrospectively familiar yet intriguingly novel.
Pairing this delightful dish with sides like roasted sweet potatoes or a quinoa salad only intensifies its appeal, making it versatile for a classic family dinner or a special Sunday brunch. Whether you’re seeking comfort food with a twist or simply a nutritious meal that doesn’t compromise on taste, the Baked Chicken with Sarguelas Sauce is a dish that continues to win hearts and nourish bodies, meal after meal.
For more inspiration or pairing ideas, check out similar recipes like African Spiced Chicken, or explore Southern classics such as Sweet Potato Casserole which could serve as the perfect accompaniment.
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What You’ll Need
Ingredients for Baked Chicken with Sarguelas Sauce
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup sarguelas (Spanish plums), pitted and diced
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons water (for dissolving cornstarch)
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Method
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Step One: Preparing the Chicken
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the chicken breasts and place them in a large baking dish. Drizzle the olive oil over the chicken, and season both sides with salt, black pepper, garlic powder, dried thyme, and paprika. Make sure each piece is well coated with the seasoning.
Step Two: Baking the Chicken
Put the seasoned chicken in the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and no longer pink in the middle. An internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) indicates that the chicken is fully cooked.
Step Three: Preparing the Sarguelas Sauce
While the chicken is baking, you can start preparing the sarguelas sauce. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside. In a saucepan over medium heat, sauté the minced garlic and chopped onion until they become translucent. Add the grated ginger and cook for another minute. Now, add the diced sarguelas, chicken broth, balsamic vinegar, honey, soy sauce, ground cinnamon, and ground nutmeg to the saucepan. Stir to combine.
Step Four: Finalizing the Sauce
Let the sauce simmer for about 10 minutes, or until the sarguelas are soft and the sauce has slightly thickened. Stir in the cornstarch slurry and continue to simmer for another couple of minutes until the sauce reaches the desired consistency, stirring constantly to prevent any lumps from forming. The sauce should be thick enough to coat the back of a spoon.
Step Five: Serving
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Then, serve the baked chicken on plates and pour the sarguelas sauce generously over each piece. Garnish with fresh herbs if desired. The dish is now ready to be enjoyed.
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