A simple, yet incredibly delicious, savannah-inspired recipe for making savannah style kitchenware.
A few simple ingredients and some baking experience, a recipe that you can enjoy anywhere.
This savannah sauce is the perfect way to start any summer, and it is a perfect savannah recipe for this time of year.
Savannah Kitchenware Recipe Savannah Sauce Ingredients: 4-5 cups chicken stock, divided, or vegetable stock (see below) 2 tablespoons honey (or maple syrup) 2 teaspoons olive oil 1/2 cup chopped garlic 1/4 teaspoon salt 1/8 teaspoon pepper 3 tablespoons chicken stock or chicken broth (or vegetable stock) 4-6 chicken breasts 1/3 cup diced red onion 2 tablespoons chopped fresh ginger 1 tablespoon chopped parsley or cilantro 2 teaspoons cayenne pepper 1/5 teaspoon dried thyme 1 tablespoon dried oregano 1 tablespoon fresh mint 1 tablespoon freshly grated Parmesan (or 1/1 cup chopped parsnip) Directions: In a large pot, heat the olive oil over medium-high heat.
Add the chicken, season with salt and pepper and cook until browned and chicken is cooked through, about 3-4 minutes.
Add garlic and cook, stirring, until fragrant, about 4-7 minutes.
Remove from the heat.
Pour the chicken broth and the chicken stock into a large bowl and add the onions, ginger, parsley and cayeneci.
Stir together, then pour the chicken and broth mixture into the pot.
Add chicken breasts and simmer for 5 minutes.
Drain on paper towels.
Return the chicken to the pot and add garlic, thyme, oreganos, cayenoise, parsnips, cilantro and mint.
Stir well and cover the sauce with a lid.
Let sit for 15 minutes, then add the chicken back into the sauce, stirring well, to combine.
Taste for salt and add more salt as needed.
Serve immediately, with a spoonful of lemon wedges.
Recipe Notes: You can substitute any herbs and spices you like.
I like cinnamon, coriander, sage and rosemary.
I use lemon juice as a base and lime juice as an aftertaste.
You could also add some fresh parsley, but I find this really enhances the sauce and adds an extra touch of savouriness to the chicken.
To prepare the sauce: In the pot, combine the chicken with the chicken breasts, garlic, olive oil, honey and a pinch of salt.
Bring to a boil over medium heat and simmer, stirring occasionally, until thickened, about 15 minutes.
Reduce the heat to low and cook for 5-10 minutes.
While the chicken is cooking, make the sauce.
Combine the chicken bouillon, lemon juice, oregnos, lemon zest, oregans and thyme in a large saucepan.
Bring the mixture to a simmer and whisk to combine, then whisk in the chicken soup.
Reduce to low heat and cook the sauce for about 15-20 minutes, stirring often, until it thickens.
Add a few drops of lemon juice to taste.
Taste and adjust salt, pepper and seasoning.
Serve with lemon wedge and garnish with fresh parsnipping and parsley.
Recipe Source: Al Jazeera American, Al Jazeera, The Guardian, ABC News