For those of you who haven’t been fortunate enough to experience an encounter with Chef Watson, you haven’t lived yet. Never again need you worry about how to use up half a cucumber, 3 eggwhites, a sad looking bunch of chives and that last half-glass of apple juice !*
However, don’t ever be tempted to follow his advice word by word or weirdly measured ingredient by weirdly measured ingredient (One and a half teaspoon raisin, anyone?). He also has a tendency to help you cook chicken by telling you to “Cook chicken.”
Nevertheless, it’s a lot of fun to play around with and generates recipe ideas for you that, combined with your own masterful kitchen skills, will deliver results.
Exhibit A: African Aubergine Chicken.
- 1 chicken breast
- 1-2 garlic cloves
- 1 small aubergine (eggplant)
- 2 shallots or 1 red onion
- bunch of fresh basil
- 4 tbsp dried herbes de provence
- 2 tbsp ground cardamom
- couple of raisins
- splash of tamarind juice / Grand Marnier / vinegar+orange juice
- coconut oil
Cube the chicken, salt and herb it (yes that’s a verb) with the dry spices and add the raisins and chopped garlic.
Fry the cubed aubergine in wide pan without oil to get some Maillard (re-)action going, then set aside. You might need to do this in batches.
When the aubergine is done, slice the shallots or onion into rings, add a little coconut oil to your pan and fry them until translucent, then add the chicken and fry until done. To prevent the chicken from burning and to add a little fruity and tangy flavour, add a splash of Grand Marnier, tamarind juice or simply vinegar mixed with orange juice when needed.
Serve with roughly torn basil leaves and thank Chef Watson.
*this is what he suggests you do: