Tine for the now twice yearly visit to the cuisines of Oceania. With this I am now halfway through the countries in this region and I still have no idea what I am going to cook for Australia. Still though, that can wait as today I am cooking for one of the longest country names in the world. It also has one of the largest areas in the world, although most of that is made up of their claims in the Pacific Ocean.
The four stars in the flag represent the four states that make up the nation, each state having jurisdiction a section of the 607 islands. Each state has their own sets of cultural traditions, the state of Yap being especially famous for their massive stone currency. However, if you want to find recipes for each of these states… it’s pretty hard. The fact that two other nations also come under the Micronesian umbrella also complicates things somewhat. Still though, I managed to find something that ended up being truly scrumptious.
With a name like Chicken Micronesia, it gave me immediate hope that this might be the perfect recipe for this country. The fact that multiple places talked about a chicken recipe for the Federated States of Micronesia with coconut and pineapple as main ingredients really helped to give me that confidence to make it.
Following this recipe on Food.com, may have made for one of the easiest things that I have ever made for the food country challenge. It will probably end up being the easiest thing when I am at the end of the 193 country journey. However, just because this was easy doesn’t mean that it wasn’t delicious.
Of all the recipes I have made so far, this is the one that will easily enter a weeknight rotation. Sure, for the best result you need to marinade it overnight – but once you have done that its super moist and super flavourful. Especially those pineapple chunks soaking up all the juice from the chicken and the flavour of the soy sauce.
As this week’s recipe was a nice and simple one, I am going to push the boat out a bit next week when I am ticking off my next Asian nation. This will be the first time in a long time that I will be making dumplings from scratch – which should be a lot easier now that I have a pasta maker to roll out the dough super thin.