The January/February issue of Cooking Light was full of chicken recipes. Yesterday I made two of them, one for last night’s dinner and one for tonight’s. This took nearly three hours in the kitchen–both recipes claim to take about 40 minutes, and there was some overlap while they were cooking, but cutting things up always seems to take me forever. Especially since I didn’t have boneless chicken thighs, and the potatoes had a billion eyes each.
Last night we ate Chicken and chorizo stew. (Minus the saffron.) Very tasty, even though it had potatoes in it. I was skeptical of the vinegar, but it brightened things up just like it does for bean soup. It’s a good thing we liked it, since I tripled the recipe (it’ll make a nice change from tuna and salad for lunches this week).
Tonight we’re having Moroccan chicken and butternut squash soup, seasoned with cumin and cinnamon. It’s supposed to have couscous in it, but I’ll make that this evening and serve it on the side since, to use the magazine’s phrase, I didn’t want to “starch up” my soup. I haven’t tasted it yet, but it smelled really good on the stove. Have to remember to chop up some fresh basil for it.