A couple of weeks ago, when I did a trial run with the recipe I got from my former student Brendan Shanley, it turned out to be amazingly simple to whip up and amazingly delicious. It's stayed on my mind since that night and so I decided I had to have another go at it. This time I made it with Basmati rice instead of the recommended couscous, and it was every bit as good. The rice was a bit better at sopping up the great thickened broth in which those 14 chicken thighs were cooked. By the time the four of us who gathered for dinner were through, there was enough for a single leftover portion, shown here in its Gladware container straight from the fridge.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
Friday, January 22, 2010
Meal No. 62: Brendan's Moroccan Bistro Chicken Returns
A couple of weeks ago, when I did a trial run with the recipe I got from my former student Brendan Shanley, it turned out to be amazingly simple to whip up and amazingly delicious. It's stayed on my mind since that night and so I decided I had to have another go at it. This time I made it with Basmati rice instead of the recommended couscous, and it was every bit as good. The rice was a bit better at sopping up the great thickened broth in which those 14 chicken thighs were cooked. By the time the four of us who gathered for dinner were through, there was enough for a single leftover portion, shown here in its Gladware container straight from the fridge.
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