Oh Watson, I’m not sure where your ‘location’ malarkey is coming from. First there were the ‘Persian’ Avocado Patties and then we had last week’s ‘Jamaican’ pasta offering. Now you’re telling me I’m cooking ‘Nashville’ Tarragon Chicken?? There is nothing in this dish that remotely makes me think of Nashville!
After last week’s strangely yummy pasta both N and I decided it was time to try a bit of meat for the Watson meal. Chicken is a fairly basic protein and, as long as it’s cooked right, is pretty hard to screw up. That being said, we are talking about Chef Watson here!
- 5 chicken breasts
- 7 peeled tomatoes
- 3/4 oz, chopped, toasted cashew
- 11/4 tbsp olive oil
- 1/4 oz teff flour
- 1/4 cup, divided lime juice
- 4 halved limes
- 2 tbsp, chopped tarragon
- 3 cup chicken broth
- 11/2 tsp turmeric
- 1/2 tbsp, ground cardamom
- 3/4 tbsp ground coriander
- 1/4 oz, crushed pink peppercorns
- 2 tsp ground ginger
Aside from changing quantities (there’s only two of us) I added shallots (we had a few left to get rid of) and a last minute packet of ready rice (N’s idea), the ingredient list remained untouched. Method-wise, again, I kept pretty close to Watson’s suggestions. I did sort of combine some steps and I didn’t bother with tent foiling the chicken (why??) but again, this one was pretty spot on. It’s a basic chicken stew, so I ended up baking/charring some nice veggies to go on top.
Without a doubt this was the best Watson meal so far. We’ll most definitely be putting Sour Chicken and Tarragon Stew into regular rotation. This dish was wholesome, had a great flavour and was nice and tart from the lime. It was so delicious!
Rating: Delicious!!! (on a rating scale of ‘Delicious,’ ‘Meh’ or ‘In the bin’)
If you’re interested in getting in touch, tweet me at @stephanie_khani or email me at emailthelondondiaries [at] gmail.com!