The Really WILD Food Guide


Hot Spicy Chicken & Dandelion

The bitterness of raw green dandelion leaves can be too much for many folks, and even cooking doesn't really completely remove all the bitter taste [the leaves will simply disintegrate after more than a few minutes boiling].

The tastes and preparation methods detailed here can reduce the bitterness. Indeed, the slight bitterness left compliments the overall spiciness of the dish.

There's absolutely no reason why you shouldn't increase the amount of lime juice or chilli pepper if you like these.

   1 handful dandelion leaves
½ -1 cup diced chicken
1 lime
1 small onion
1 small green chilli pepper
Butter or oil
Salt and pepper
Cream - optional

[Main ingredients above are approx. per person, but obviously variable according to taste and circumstance.]



· Remove excess stalk material from the dandelion leaves and with a knife make some small nicks in the remaining leaf ribs (this will assist in leaching out bitter constituents).
· Place leaves in a bowl and cover in boiling water. Allow to steep for 5 minutes.

· Meanwhile... Place chicken pieces in a bowl and squeeze the juice of a lime over.
· Separately slice the onion and green chilli and set aside.

· In a heavy bottomed pan fry the onions until they begin to soften then add the chilli.
· Continue gently frying until cooked then remove from the pan and set aside.

· Discard the water steeping the leaves and replace with more boiling water.

· Add a little more oil to the pan and fry off the chicken until lightly browned and cooked through. · Stir in the cooked onion and chilli and continue cooking for another minute.

· Drain the water off the leaves and add these in batches to the contents of the pan, mixing thoroughly. · Add seasoning to taste. If you wish to add cream stir some in now, but the heat needs to be on low-medium to prevent it splitting. · Serve with rice.

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