Basil & Lemongrass Chicken

I discovered La Cigale French Market this weekend – Yes I know, where have I been? :).  I love going to weekend markets, the vast sea of fresh, organic vegetables and fruit is amazing.  I picked up a large fancy lettuce, basil, huge peppers, asparagus and strawberries all for $12.

While I was at La Cigale, Mel and I purchased some french pastries – cinnamon brioche and almond crossaints with coffee – Bliss on a Sunday morning.  French flags were everywhere so it felt as though you were in France :).  There is a wine cellar also which sells expensive bottles of French & European wine from $10 per bottle – wine heaven. 

Ham and cheese crossaints fresh from the oven, brioches, whoppie pies (post to come), cheesecakes, bread rolls, cheese, olives …. a feast for the eyes!

When I got home from the market I decided to make basil chicken for dinner – yum

Basil and Lemongrass Chicken

Ingredients

1 large bunch of basil
1 teaspoon of lemongrass
1 large pepper
4 stalks of spring onion
1/2 a brocolli
5 storks of asparagus
1 bunch of bok choy
5 boneless chicken thighs
Rice to serve
1/2 teaspoon of garlic

Method

Wash and chop up the spring onion and bell peppers into thin slices.  Heat wok on the stovetop with a tablespoon of olives oil.  When the pan is hot place in the chicken thighs and brown the bottom side for 8 minutes, turn over and brown the other side. 

Place the lemongrass, washed basil, garlic and a tablespoon of water into a blender.  Blend until all ingredients have been reduced to a green liquid.  Pour the basil reduction over the chicken and simmer for 15 – 20 minutes.  Serve with the steamed green veges and a portion of white rice.

Bon appetit.