CWS4322
Chef Extraordinaire
I was inspired by this recipe:
West African-Style Chicken and Fennel Stew Recipe | Yummly
because I picked up 3 fennel bulbs at a reasonable price yesterday when having a "foodie day" with TL in Montreal. I have sort of followed the instructions for the chicken (except I used 2 chicken breasts, added some cayenne pepper, coated the meat "chunks" and then tossed them in a zippy, added some hot-pepper infused EVOO, freshly squeezed tangerine + lime juice, garlic and purple shallot). While that is marinating, I toasted some chopped raw almonds with a dusting of cayenne pepper and plumped some dry figs. I'm not sure where to go with this...my thought is to serve the chicken on a bed of scented rice to which the plumped figs are added, maybe roast the fennel...serve with a side of a black chick pea-blond chick pea, roasted red pepper, garlic, lime juice + zest, hot pepper infused EVOO topped with the toasted almonds salad...homemade fresh pita bread...just not sure where I'm going to end up with this. Anyone want to come play in the kitchen with me?
I don't have enough "regular" cous-cous to serve it on a bed of that. I do have Israeli cous-cous. I do have saffron. I am thinking adding the fennel fronds to the chickpea "salad" and serving it on a bed of fresh greens...
This meal is for s/one whose mother passed away yesterday and likes spicy foods.
Steve-Addie-Roch-Andy-TL-PF-Alix-Dawg-LP-CG--anyone?
West African-Style Chicken and Fennel Stew Recipe | Yummly
because I picked up 3 fennel bulbs at a reasonable price yesterday when having a "foodie day" with TL in Montreal. I have sort of followed the instructions for the chicken (except I used 2 chicken breasts, added some cayenne pepper, coated the meat "chunks" and then tossed them in a zippy, added some hot-pepper infused EVOO, freshly squeezed tangerine + lime juice, garlic and purple shallot). While that is marinating, I toasted some chopped raw almonds with a dusting of cayenne pepper and plumped some dry figs. I'm not sure where to go with this...my thought is to serve the chicken on a bed of scented rice to which the plumped figs are added, maybe roast the fennel...serve with a side of a black chick pea-blond chick pea, roasted red pepper, garlic, lime juice + zest, hot pepper infused EVOO topped with the toasted almonds salad...homemade fresh pita bread...just not sure where I'm going to end up with this. Anyone want to come play in the kitchen with me?
I don't have enough "regular" cous-cous to serve it on a bed of that. I do have Israeli cous-cous. I do have saffron. I am thinking adding the fennel fronds to the chickpea "salad" and serving it on a bed of fresh greens...
This meal is for s/one whose mother passed away yesterday and likes spicy foods.
Steve-Addie-Roch-Andy-TL-PF-Alix-Dawg-LP-CG--anyone?
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