Last Updated on May 20, 2020 by Chef Mireille
I believe recipes should be used as a guide and not a bible. Although I am enjoying exploring the cuisine of Donna Hay with the I Heart Cooking Club, I usually make a number of changes due to personal preference and what I have on hand. Why should I go out and purchase chicken legs when my freezer is full of packages of chicken tenderloins after a visit to Costco. I utilized fresh chiles purchased from a visit to the Farmer’s Market instead of the chili flakes she used in the recipe here, as well as fresh sage which is now in season. Since I used chicken tenderloins which can easily overcook and become dry if roasted in the oven, I opted for braising them instead.
Serves 6
Ingredients:
- 3 tablespoons oil
- 28 oz. chicken tenderloins
- 5 sage leaves, finely chopped
- 1 red jalapeno, finely chopped
- 2 cloves garlic, finely chopped
- salt and black pepper, to taste
- 1 cup apple cider
- 2 teaspoons paprika
Combine chicken with sage, jalapeno, garlic, paprika, salt and pepper. Mix well and put in a ziploc bag. Marinate overnight in the refrigerator.
Bring chicken to room temperature.
Heat oil in a skillet. Add chicken pieces in small batches and pan fry until slightly golden brown, about 3 minutes on each side.
Remove from skillet and set aside.
Add apple cider to skillet and bring to a boil. Return chicken pieces to skillet and cook at a low simmer, covered, for 5 minutes, until chicken is just cooked through.
This chicken came out very soft and tender. The braising liquid is perfect to pour over rice or pasta that you can make to accompany this chicken.
…linking to Taste of the Tropics – Chiles & Cooking with Herbs
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Chef Mireille
This looks delicious! The changes you've made sounds great! Looks so flavorsome with all the spices and fresh chillies!
I totally agree with you – recipes are for inspiration rather than following to the letter, and I'm sure Donna Hay would also be the first to agree. I think the changes you made to this recipe to suit what you had on hand are great, and you've ended up with a delicious looking dish.
I agree that we need to adapt recipes as per our taste and also what is available at home. Can imagine how wonderful the chicken must have tasted.
They look so flavoursome!
Oh, I like the way you think–pouring the liquid over rice or pasta! I've pinned this. Hard to resist passing it up since it looks so easy and flavorful. Plus I have a slightly huge addiction to sage right now.
Absolutely agree on using what you have instead of bringing in more!
This is such a nice dish … and I really like the changes you worked! You're so right when it comes to white meat and the need to be careful of not overcooking! I love the combo of pepper, sage and that sweet cider sauce …. what a nice Fall dish!
I was attracted by the picture, the chicken looks so tender and juicy. I hope I can also make nice changes to the recipe, just like you did. Perhaps when I am more confident with cooking method and ingredients.
I agree with changing up recipes, that said, I usually always make a recipe the first time exactly like the author states just so I have a chance to see exactly what that recipe author intended (and if I can trust that recipe at all). After that, I make the recipe my own by changing it up with our favorite additions and what I have on hand. Your choice is very enticing, must put this one on the chicken list here as we have chicken twice a week and I like to change it up all the time. Nice photos!
I agree, using recipes as a starting point and adapting them as needed to fit both tastes and what is on hand, is the best way to go. I am liking the sage and chili combination in this. 😉
I love that you use what you have on hand. I love chiles and sage, but I must confess that I don't think I've ever paired them together before. I think this sounds really delicious! And I definitely agree, serving this over rice or noodles would be a wonderfully comforting dinner for sure.
I am really just learning to use a recipe as a background. So I learn from everyone who does it. Using differenc cuts of meat is easy, knowing when to make other changes – not so much. Does look good. I love sage in lots of dishes.
Nice and really good to see the texture
Shobas Delight
This spicy chicken looks absolutely amazing! And, it also looks so easy to prepare and cook too, making it an ideal mid-week family meal! FAB entry for Cooking with Herbs thanks! Karen
I've got the ingredients today to make this later this week, looks divine