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28 March 2006 Spicy Tomato Chicken I had two chicken leg quarters (by far my favorite cut of the chicken to cook) in my fridge, and I roasted then at 350 degrees for 45 minutes, coated with the following spice paste:
Smear on the chicken. Sprinkle a bit of salt, pepper, and some more ras al-hanout on the top. I served it with some coconut quinoa, which I know doesn't go. Sort-of Southeast Asian flavors (combined with a South American pseudo-grain) don't always complement kind-of Mediterranean/North African flavors. But it tasted pretty good, anyway. Coconut Lime Quinoa
Combine coconut milk, lime juice and water in a bowl, set aside. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, saute until onion is translucent. Add cumin and coriander, cook 30 seconds, then add bell pepper, ginger, and the serrano chile. Cook 2-3 minutes, stirring often so ginger does not stick to bottom. Add quinoa, and stir. Toast quinoa for a few minutes, then add coconut milk mixture. Bring to a boil briefly, then cover pan, and reduce heat to low. Cook for 13-17 minutes, checking occasionally to see how quinoa is doing -- it tends to absorb its cooking liquid all of a sudden, so it's fairly necessary to check on it. When the quinoa has absorbed most of its liquid, add cilantro and lime zest. Remove from heat, let sit a few minutes. Enjoy. |
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