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Old 05-15-2014, 04:18 PM   #11
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Like Dawg, I don't use some of the ingredients you put to use. I got nuthin'. Your end result sounds good...for a cold day in February! Glad you enjoyed it.
It is a hot and humid day in May. The salad is very refreshing. I am thinking of adding some frozen corn to it next time. The chicken will be served on a bed of cous-cous (found a stash) with grilled fennel as the side. So it is not a stew, rather grilled chicken on cous-cous, grilled fennel and a 2-chickpea cold salad.
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Old 05-15-2014, 04:20 PM   #12
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Like Dawg, I don't use some of the ingredients you put to use. I got nuthin'. Your end result sounds good...for a cold day in February! Glad you enjoyed it.
I am curious what ingredients you guys don't use? The only things I bought were the fennel bulbs and the hot pepper infused EVOO. One could just use EVOO and some hot pepper flakes or a chopped hot pepper...and omit the black chick peas and use black beans.
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Old 05-15-2014, 04:21 PM   #13
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Well then, that works for me! I'll be there in 6 hours - what kind of wine should I bring?
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Old 05-15-2014, 04:24 PM   #14
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A nice dry white would be nice, CG!
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Old 05-15-2014, 04:50 PM   #15
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I am curious what ingredients you guys don't use? The only things I bought were the fennel bulbs and the hot pepper infused EVOO. One could just use EVOO and some hot pepper flakes or a chopped hot pepper...and omit the black chick peas and use black beans.

Black chickpeas, fennel, and figs haven't met my kitchen yet. I think your combo is very creative!
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Old 05-15-2014, 11:53 PM   #16
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No Steve, I didn't add the Campbell's soup. The influence stopped at fennel bulb.

This is what I ended up doing.

I marinated the chicken as mentioned above. While that was happening, I grilled most of the fennel. Set that aside. For the "salad" I combined:

16-oz. "yellow" chick peas
16 oz. black chick peas
1 purple shallot, chopped fine
2 cloves garlic, minced
1/2 c black olives, sliced
4 radishes, sliced thin
1 stalk celery, finely diced
1 tomato, chopped
1 roasted yellow pepper, chopped
1/2 c cucumber, diced
1 carrot, diced
1/2 c finely chopped fresh fennel
3 T finely chopped fennel fronds
2 green onions, chopped
Tossed in the plumped figs
Dressed with hot pepper infused EVOO, Meyer Lemon infused EVOO, Palm vinegar, aldersmoked salt, a bit of cayenne, and black pepper, topped with sliced hard cooked egg and lemon zest. It is very tasty. I have a pic, but can't find my cable to upload the pic to my computer. Now to finish the rest of the meal. Or should I stop here?????? Nay, better deliver a full meal...decided not to make pita. It is too hot and humid to fire up the oven. I think I'll use the almonds on the chicken...

Oh, I'm not making a stew, I was just inspired by the recipe.
Salad pic:
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Old 05-16-2014, 12:03 AM   #17
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Looks luscious, CWS! And that sure ain't no stew!
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Old 05-16-2014, 12:04 AM   #18
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Looks great! Sorry I wasn't around to play!
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Old 05-16-2014, 02:54 AM   #19
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I am curious what ingredients you guys don't use? The only things I bought were the fennel bulbs and the hot pepper infused EVOO. One could just use EVOO and some hot pepper flakes or a chopped hot pepper...and omit the black chick peas and use black beans.
Not the items, but the way you used them. Cayenne pepper on almonds? Never crossed my mind. Figs? If I'm not eating them out-of-hand they'd better be in Newtons. Never heard of palm vinegar, nor black chick peas - although they will be found and tried! BTW, that salad looks great!
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Old 05-16-2014, 05:15 AM   #20
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Not the items, but the way you used them. Cayenne pepper on almonds? Never crossed my mind. Figs? If I'm not eating them out-of-hand they'd better be in Newtons. Never heard of palm vinegar, nor black chick peas - although they will be found and tried! BTW, that salad looks great!
Thanks. Here's everything plated--forgot to put the egg on the salad before I shot the pic:
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