Posted on Aug 24th, 2013 in Entrees
| 1 comment
Salt is one of my favorite things in the world. I remember my first salt high – I was 9 and over at my friend’s house for dinner. Her mom served food that was saltier than what we ate at home, and I couldn’t stop eating it. I was instantly addicted. After that, I would do crazy things pursuing a salt high, like eating salt out of the salt shaker (my brother loves to tell people about that). I’ve reined it in since then, but I’m still a salt junkie. Anchovies, potato chips, extra dirty martinis. Yum yum yum!
I’ve been scouring lots of blogs for beginner friendly recipes, and I found this one on Simply Recipes
. The picture of the dish caught my attention first, because the dish was studded with olives, and all of them were shouting “i’m salty! eat me!”. When I finally stopped staring at the picture and started reading the words, I realized it was a baked chicken recipe
! Baked chicken dishes are the best because they are so easy
. I wasn’t really sold on having raisins in the dish, but I figured I would give it a shot.
Not to pat myself on the back, but damn this baked chicken turned out good. I can’t take the credit for it, since I just followed the recipe, but it was really delicious. The brininess of the olives was well balanced by the sweet raisins, and the chicken was really flavorful and moist from marinating in the sauce. Another baked chicken recipe added to the repertoire! Score!
- Though the recipe said the chicken can be marinated up to overnight, I marinated mine for 2 days, for extra flavor. Also because I was really busy at work and didn’t have time to make the dish (I guess this is the real reason). Regardless, marinating it for 2 days was perfectly fine.
- If your tastes skew more salty than sweet, like mine do, don’t add the brown sugar at the end. I excluded it from the dish and thought the raisins did a fine job balancing the salt of the olives.
Click here for the Spanish Baked Chicken recipe