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.