Last week my absolute favorite artist, Lars Winnerbäck, released his new album (listen to it here) and I have been listening to it on repeat ever since. You can say I grew up with Winnerbäcks music – its been with me through my happiest moments, it have have helped me heal my broken heart and it have been the soundtrack to all of my travels when scream-singing along to ‘Stort liv’ when the Swedish countryside is flying past the window. I have also been fortunate enough to seen him live over 20 times. So imagine my excitement when I got to listen to the new album and once again fall in love with his music.
One of my favorite passages is from a really old one; ‘Och det blåser genom hallen’ (The wind through the hallway) – “And one day you wake up only to realize that it is each one for himself. That all of those you condemned, never competed in your race”.
Enough with the Swedish music, lets get back to what you are actually here for. Food.
This dish is quite typical for something that would come out of my kitchen on a weeknight. Simple, full of flavor, hearty and relatively healthy. I’m a tomato-sauce kind of girl all days of the week. I love the sweet-tanginess and the heartiness it gives and also how fresh it feels compared to lets’ say a cream-sauce.
The hulled oats (or hulled barely) is also a real favorite of mine – they give a bite that I feel pasta and rice is missing but also because they keep me full for forever. If I don’t eat enough for dinner, my stomach rumbles so loud at night I wake myself up and need to go for a 4 am snack. So annoying, but there’s no rumbling after a dinner like this though, haha.
1 can of whole cherry tomatoes
Half a bunch basil (separated into stalks + leaves)
2 cloves of garlic
3 tbs black pepper
5 tbs balsamic vinegar
2 tsp honey
1 tbs Worcestershire sauce
4 x chicken breast
1,5 cups hulled oats (or risoni or pasta)
1 vegetable stock cube
In a pan on medium heat – brown off the garlic in some oil, add in the basil-stalks and then the can of cherry tomatoes. Lower the heat and pour in the balsamic vinegar, Worcestershire, honey and the black pepper. Let simmer on a low heat for about 1 hour. Then take out the garlic cloves, and gently smash the whole tomatoes with a fork. Season with salt.
Bake the chicken with salt and pepper in a oven preheated to 180 degrees until it’s completely cooked through (around 20 min). Cook the hulled oats with the stock cube according to the package. Then toss the oats in the tomato sauce, serve with the chicken and add some basil and parmesan cheese on top.