Changing the Meal

One of my many talents is re-creating dishes from left overs.  The first recipe was a pistachio cake with a chocolate ganache topping and poached pears.  I took the poaching liquid from the pears to re-created the “Twisted curry sauce” for the chicken and vegetables recipe listed below.


Twisted Roasted Curried Chicken and Vegetables


Recipe #1 – Pistachio cake with pears poached in white wine poaching sauce. (wine sauce only)


White Wine  Poaching  – 2 cups white wine, sweet or dry, 1/2  cup of sugar, dash each of cinnamon, nutmeg and cardamom.  Poach peeled pears in liquid for about 10 minutes and let cool.


Recipe #2 – using leftover white wine poaching liquid


Chicken, coated with curry, cayenne pepper salt and pepper to taste.  Brown the chicken (it does not matter if you use a whole chicken or a breast) on all sides and par-cook the chicken.

Vegetable medley – cauliflower, broccoli, parsnip, carrots, red onion, garlic, salt, pepper, curry and red pepper flakes to taste.  Combine all the vegetables and put in a roasting pan coated with cooking spray.  Place chicken breast over vegetables and pour wine mixture over chicken and vegetables.  Roast at 375* uncovered for at least 30-40 minutes or until the internal temperature of the chicken reaches 165*, basting the chicken and vegetables periodically.  I served over a combination of cooked rice and lentils.


*** You can also use shrimp or scallops instead of chicken.   Delicious!  Spicy /Sweet – we paired it with a Sauvignon Blanc but a Riesling would be great too.

Changing the Meal - the 2nd Plate
Twisted Roasted Curried Chicken and Vegetables


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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