Unusual Fact: Anguilla means Eel
Today was Anguilla and I know Anguilla is before Antarctica alphabetically but I accidentally posted Antarctica first as we had it as dessert the same night we had this. This dish was incredible it has amazing texture and taste it was delicious. The rice base was very nice and I added more lime, thyme and butter than it asked for and I think that made it taste better. The stuffed chicken part was unbelievable as well though I had to use toothpicks to keep it together. We had a mushroom sauce with ours and that topped it off perfectly.
Rice and Peas
- 1 cup of rice
- 2 oz. dried yellow split peas
- 1 tbsp. butter
- 1/4 tsp. thyme
- Dash hot pepper sauce
- Black pepper
- Lime juice
Soak dried peas in water overnight.
Throw away water. Add fresh water
Simmer until cooked. Measure liquid and add water to make 2 cups of liquid. Bring peas and 2 cups of liquid to boil, add 1 cup of rice and seasonings, stir, cover and simmer until all liquid has been absorbed (around 20 minutes).
- 4 chicken breasts
- 4 chicken tender loins diced small
- 2 Spring onions
- Poached spinach leaves
- 1 egg
- Some sliced almonds and crushed walnuts
METHOD / DIRECTIONS:
Fry off chicken tender loins with a little butter until cooked through. Take it off the heat and add the egg and the seasoning let it cool out. Flatten the chicken breast and season lightly, spread the spinach leaves over the breast, add the cool stuffing and roll the chicken breast. Bread with the almonds and walnuts and bake it in the oven for about 12-15 minutes.Serve it with a light mushroom sauce.