There’s no major life lesson to go with today’s recipe and movie(s) of the week. I’m kind of in a weird emotional limbo right now. There are times in our lives when we just want to ignore the nagging tasks hanging over our head (Me. Everyday.) and run away from anything else that is emotionally stressful. So, let’s escape to the Savannah shall we? I watched two Disney Nature films: The African Lion (1955) and African Cats (2011). Well… I suppose the 1955 film is actually a Disney’s True Life Adventures. If I had to take my pick of one I preferred, it was probably African Cats. The other was a bit more like a film you’d see in a science classroom on a day when there is a sub. Although Cats is just as informative, the info is couched in a story that tugs at your heart strings. I think it brings to light the fact that animals are just as emotional as humans which is something that can be easily lost when watching a documentary that keeps you at arm’s length. I probably could have throw The Lion King in here…but I have bigger plans for those films.
I made South Africa Piri Piri Chicken to go with these films from a recipe I got from The Wanderlust Kitchen. I’m aware that African kittens tend to live in the Savannah rather than the highly populated areas of South Africa’s major countries and cities…but this just looked so delicious! It was very messy to make but totally worth it.
- Juice of two lemons
- 1 Tablespoon white vinegar
- ¼ cup extra virgin olive oil
- ½ yellow onion, roughly chopped
- 1½ teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon ground oregano
- ½ teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts
- In a large bowl, whisk together everything except for the chicken. Add the chicken and toss with tongs to coat in the marinade. Cover with plastic wrap and refrigerate overnight, or at least three hours.
- When ready to cook, preheat your oven to 350 degrees Fahrenheit. Heat a oven-save skillet over medium-high heat until very hot. Use tongs to transfer the chicken breasts out of the bowl and into the pan, reserving the marinade. Let cook for two or three minutes per side, until nice and browned.
- Pour the reserved marinade into the pan and spoon the sauce onto the chicken. Turn off the stove, and use oven mitts to transfer the pan to the pre-heated oven.
- Let cook in oven for 15-20 minutes (depending on thickness of chicken breasts), or until cooked through.
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