Friday night chicken


The standard Friday night fare in my house is chicken. For a while I was buying those cooked rotisserie chickens. You know which ones I’m talking about. They’re packaged in plastic tubs, stacked up in the deli section of the supermarket. It’s quick, but loaded with salt and fat. Ugh. Five pounds later, disgusted with myself, I broke free.

I started shopping at the meat counter for chicken and found free range chicken thighs, breasts and drumsticks. Sometimes they’re skinned, other times not. Either way, it’s so easy to just throw them in a shallow baking dish, sprinkle with a salty garlicky spice and curry. I’ve become a big fan of curry lately. It adds that exotic taste of India. Great on chicken. I also like to use it on rice and some baked and stir fried veggie sides.

While the chicken is baking, cook up some rice. Try mixing a couple different varieties, like basmati and wild rice, or jasmine and brown.

Asparagus has been looking good this season. Nice thin spears. I like cooking them briefly in a pan with a little water, then drain, add olive oil, coarse salt, garlic, and a squeeze of lime juice.

Slice up some homegrown tomatoes, fresh basil leaves, mozzerella cheese, drizzle some olive oil and a splash of vinegar and bake until tomatoes are soft and cheese has melted.

Nothing to it. Enjoy with your favorite CD

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About Alayne

A Texas resident and publisher whose hobby is cooking and writing about cooking.
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