With an eye to easy and mostly-hands-off preparation last Tuesday while the downstairs was a super-chill 54°F, the dinner was what I've come to call Moroccan bistro chicken. Nicely spiced, long-simmered in chicken broth along with diced onion, served over quinoa, joined with roasted broccoli florets: the warm plate of goodness offered comfort while the premature wintry chill ruled an otherwise sunny day.
In the earnest spirit of giving credit where it's due, the source of last Tuesday's simple supper is friend and former student Brendan, who will probably not be reading this anytime soon because he and his marvelous wife are quite busy right about now with their newborn down in New Zealand. What an incredible early Christmas present for them! It made eating that meal that he once served to me all those years ago all the more special.
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