Ron was playing nursemaid, and chief chef, while I was suffering major pain with my sinus infection. Meals were simple, but oh so good. Every now and then, I would tell him to remember to take some pictures. The results were not were glamorous, but what it lacked in visual presentation, it made up in flavour. Ron also took the trouble to make home made gnocchi, you have just got to love the guy.
This is actually a lovely recipe from a Canadian chef named Rob Rainford. He is the Grill man on the Canadian Food network Channel. This recipe, is actually a great one to make in the summertime when your BBQ is all fired up, but Ron brought a little sunshine into a dismal winter day by changing a few ingredients, and just grilling them on the Foreman Grill/ The original recipe is called Tangerine Tequila Chicken Breasts and can be found at http://www.foodtv.ca/. Ron substituted limes for the tangerine and used chicken legs and thighs. I'll post the original recipe. On a personal note this recipe almost reminded me of my good friend Lynne's Bajan Chicken recipe that she made for me a year ago when I was undergoing radiation. I'll have to get her to pass along a family recipe and post it sometime soon as it was absolutely delicious!
8 chicken breasts skeined and de- boned ( Ron used legs and thighs)
1/4 cup sugar
1/2 cup rice vinegar
1tsp dried chili peppers
zest and juice of 6 tangerines (Ron used limes)
3 T tequila
1 T fresh lime juice (Ron omitted this)
1/2 cup peanut or veg. oil
1T fresh mint leaves chopped 1/4 tsp. of salt.
In a med bowl wisk all ingredients.
Reserve 1/4 cup of marinade for basting.
Wash and pat dry chicken.
Place everything in a zip lock bag including pierced chicken and marinade for 3-6 hours.
Grill on our door or indoor grill basting as you go along.