Two of my faves, the lemon artichoke chicken and the creamy coconut chicken, battled each other out. Leah was our volunteer chef for these two. Here is how it turned out:| Lemon Artichoke Chicken | Creamy Coconut Chicken | |
|
Prep time/ease of ingredients (10 pts) |
7
|
10
|
|
Likeliness of making it again (30 pts) |
10
|
30
|
|
Overall Flavor (50 pts) |
40
|
50
|
| Value $ (10 pts) |
9
|
10
|
Final Score:
Lemon Artichoke Chicken: 66
Creamy Coconut Chicken: 100
 |
| Lemon Artichoke Chicken |
Leah said that “my husband really liked the lemon artichoke chicken and he is a super picky
eater. I liked it ok, not the best thing I have ever eaten but it tasted good.
It had a lot of flavor, but had a more ingredients than I normal use.
Which is why I would not add it into our normal dinner rotation. I might make
it if I was trying to impress someone with crock pot cooking.”
She gave the creamy coconut chicken a perfect score! She said, “Flavor, Flavor, Flavor. My husband HATES
peanut butter, and he didn’t even notice that it was in there. I
even called my neighbor over to taste it and she LOVED it. If you
don’t like this recipe something is WRONG with you.
pantry right now. One could go a little crazy with toppings. I did add
some extras like cheese, chow mein noodles, pineapple, cilantro, olives, lime.
There are all kinds of things you can put on this.
loved it. I did rename the dish to Thai Haystacks. I makes a ton to
so I will probably make it next time I have family over. I love that you
can put all kinds of toppings on it. That really made this dish!”
 |
| Creamy Coconut Chicken aka Thai Haystacks |
 |
| Hawaiian Chicken |
Next up the Asian Lime Chicken versus the Hawaiian Chicken. Tala said that the Hawaiian Chicken was, “Pretty
tasty! Once I got all the ingredients (there were some things that I don’t
usually cook with, like apple cider vinegar, but that might not be a problem
for other people) it came together really quickly and had a nice, sweet flavor. I didn’t have to season the recipe after
cooking either- there’s enough salt in the soy sauce for me. I think in the
future I might use fresh pineapple rather than canned and shorten the cook
time/increase the heat accordingly, to avoid the raw pineapple enzymes turning
my chicken to mush. I also think it’d be
really good with some added ginger and maybe a more diverse mix of veggies, but
that’s just my personal preferences.”
The Asian Lime Chicken had a “good savory
flavor and was easy to prepare with a straightforward, easily-sourced recipe, but I
felt like, while the chicken was very good, it was missing something as a
meal. For my preparation I made the
chicken and some quick, basic rice; something about the lime and soy sauce, however,
made me want some crunch to go with.
Veggies maybe? Still, the chicken
was very tender, the sauce thick, and the dish very flavorful! I also
think the lime might go well with a little more burn to the recipe- hot sauce,
or maybe ground cayenne. I think I’m
going to try to use some of the leftover chicken on quesadillas or fajitas.”
Tala picked the Hawaiian Chicken to move forward in the contest. So the creamy coconut chicken will go up against the Hawaiian chicken next round!
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