Friday, May 25, 2007

Chicken and vegetables

For our Sabbath meal I used the most amazing means to make a stew in an easy, clean and low fat way: the cookie bag. This is a plastic bag that is made to sustain the high heat of an oven (up to 200 degrees centigrade) and this allows for cooking with almost no fat at all and still come up with a very tasty meal. I am still in the process of perfecting my recipes for the cookie bag, but for completeness sake, I give the one for Friday evening below. First I want to explain more generally the use of the cookie bag, though.
Nothing sticks to the bag and as a consequence one can make a mix of all the desired ingredients of the stew and not add any more fat ingredients than is needed for taste. This allows for making a dish without oil or butter or such altogether. Any combination of vegetables with fish, fowl or meat can deliver a very tasty stew. Vegetables with a strong taste of their own such as garlic, ginger, fennel, carrot, paprika for example are fantastic contributors to the stew.

For one large cookie bag:
1 kilo cut chicken (remove skin for less fat)
400 gram potatoes
400 gram carrot
400 gram cauliflower
red paprika
small green pepper
6 cloves garlic squeezed
tea spoon of squeezed ginger
table spoon soy sauce
table spoon sweet chili sauce

Throw all the ingredients into a large cookie bag. Mix well. Close the cookie bag with delivered clip and punch some 4-8 tiny holes in the bag with a tooth pick. Put the bag in the oven at 180-200 degrees for one hour. Let the holes in the bag face upwards in order to prevent leaking, but allow steam to be let out and not cause the bag to explode.
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