So there’s not a toddler alive who doesn’t treat green leaves and herbs with the gravest suspicion, but I think of it as aversion therapy – if we put it on the table and treat it as normal, one day he might not see it as poison. Bert had the chicken plus some cucumber sticks. We all had bread and butter.
This is Bert tucking Ray up with a blanket, knitted monkey and dummy. So thoughtful!
2 chicken breasts
Drizzle of olive oil
Juice of half an orange
2 tablespoons of honey
2 tablespoons of white wine vinegar
Pinch of saffron
2 cloves of garlic, crushed
Bag of rocket
Small bunch of coriander, chopped
Small bunch of basil, leaves chopped
Small bunch of mint, leaves chopped
Brown the chicken in a very hot, oiled pan for 2 minutes on each side then put the (oven proof) pan in the oven for 10-15 minutes at 180 (grid rack on the bottom of the Aga roasting oven). It takes 10 minutes in our Aga but it’s always hotter than it should be.
Meanwhile, put the orange juice, honey, vinegar and saffron in a small pan and simmer until it gets syrupy – about 5-10 minutes. You can see it start to bubble fiercely like toffee, rather than gently like liquid. Take it off the heat and drop in the crushed garlic. When the chicken’s done, cut it into bite sized pieces and tip it into the pan, coating it in the syrupy sauce. At this point I took a few pieces out for Bert.
Then tip all the rest of the chicken onto a bed of rocket and chopped herbs, and toss.
We finished with chocolate buttons, the After Eights of the toddler world.