Saturday, 10/21 Dinner??

[cjs]

What's on the menu for today?

Supposed to be in the high 60s today and I have chix wings thawing, maybe with some grilled fries.

[Mare749]

We have the first show in our Broadway Series tonight, "Million Dollar Quartet" so won't be cooking. We'll head downtown early for drinks and apps before the show. I'm really excited about this. We usually go to a couple shows a year, but this is the first time we've had a subscription.
This was a surprise gift from Ron so even better!

[Trixxee]

Baby back ribs with Sweet Baby Ray's, smashed potatoes and broccoli.

[cjs]

We used to do that in CA, Maryann - I miss it.

[losblanos1]

Tonight my wife takes control of the kitchen, she's making saffron chicken tagine with a side of pineapple rice.

[DFen911]

I know I'm gonna grill. Been sick the last 2 weeks and today is the first day I feel like cooking.

Blane, I would love the recipe for the chicken tagine!

[Gourmet_Mom]

I have no idea. William has made soup at the camp, so we'll probably have that leftover. Unless, I get inspired between now and then.

[BarbaraS]

Breakfast for dinner!! Omelets, hash browns, and thick slice bacon!

Barbara

[cjs]

This is an example of rough cooking and eating............


Those fresh home grown potatoes are just out of this world - don't know why it's been over 20 years since I've grown them. geez.

[losblanos1]

Chicken tagine recipe
Makes 4 servings; Total time 45 minutes

1 1/4 lbs boneless, skinless chicken
thighs, cut into 1-inch chunks

1 tsp. each ground cinnamon,
ground coriander, ground
cumin, paprika, turmeric,
kosher salt and black pepper

1 Tbsp extra virgin olive oil

1/2 cup sliced onion

1 Tbsp minced gingerroot

1 Tbsp minced garlic

2 cups low-sodium chicken
broth

1 cup pitted and chopped dates

1 Tbsp minced lemon zest

Pinch of saffron threads

1 can artichoke hearts, drained and quartered
14oz

1 1/2 cups frozen peas.

Toss chicken with the seasonings in a resealable bag to coat.
Heat oil in a large sauté pan over medium heat. Add chicken to pan; sauté and stir
until chicken is brown on all sides, about 5 minutes.
Add onion to pan; cook 2 minutes.
Stir in gingerroot and garlic; sauté 30 seconds , stirring constantly.
Add broth, zest and saffron.
Reduce heat to low and simmer, covered, until chicken is fork tender, about 20 minutes.
Add artichoke hearts and peas, cook 5 minutes more. Serve over Honey raisin cous-cous.