This past Monday brought to an end my very long journey back home from Dakar, Senegal. After spending a mostly sleepless night in the terminal of John F. Kennedy Airport in New York, then catching the first-of-the-day flight down to Atlanta, and a mid-day return to the nearby Piedmont Triad Airport, I got back to the joys of the Roediger House early enough in the day to set up for a much-loved dinner: Not So Cajun Chicken. It's easy, and it's delicious; I've been making it for quite a long time and have regularly offered it as the surprising crowd pleaser for guests new to the RoHo dinner table. Served over rice, with its nicely-spiced creamy sauce, and the sous vide cooking of the prepped spiced chicken breast cubes, it proved suitable and satisfying of the appetites.
"Not So Cajun Chicken," a dish I regularly enjoyed at Crowley's Old Time Favorites restaurant and bar on Medlin Drive in Raleigh, NC. (Another version of the recipe can be found here.) A heap of thanks is due to Jimmy Randolph for tracking down the recipe for me.
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